Task for Polina Belova
1. Make the dictionary to the text.
2. Find illustrations to the text.
3. Find video to the text.
Lesson 14
Beverage Service
Beverages can be classified as follows:
Non-Alcoholic
(a) Water
(b) Refreshing drinks—colas, lemonades
(c) Stimulants—coffee, tea
(d) Nourishing drinks—malted beverages (Ovaltine, Horlicks, Bournvita) milkshakes, fruit juices.
Alcoholic
Wines, Liqueurs, Spirits, Beers, Cocktails.
Here are some standard practices for the service of beverages.
Note: All beverages are served from the right.
Water
(a) Water goblets should be kept on the right at the tip of the large knife
(b) Water is served from the right after the guest has taken his seat
(c) Water is served from a jug with a folded waiter-cloth under it to prevent it from spilling on to the table
(d) Water should be filled 3/4* below the rim of the glass
(e) Water should always be chilled, unless the guest asks for water at normal temperature
(f) The water jug should be covered with a folded waiter-cloth when kept on the sideboard.
Refreshing Drinks
(a) Aerated drinks like coca cola, lemonade, etc. are served in hi-ball glasses
(b) Tall drinks, such as floats, shakes and house cocktails are served in Tom Collins
(c) Certain tall drinks require long spoons which must be presented on quarter plates with a doyley paper on it.
Stimulants and Nourishing Drinks
These beverages are served in a cup and saucer with a teaspoon. If only a beverage is to be served the cup and saucer are placed in front of the guest; otherwise, to the right of the cover.The beverage is poured into the cup and also the milk or cream (as per the guest’s requirement) and both the pot and the creamer are left on the table to the right of the cover. A tea napkin or a paper napkin is wrapped around the hot handle of the pot so that the guests do not burn their fingers while serving themselves.
Alcoholics
Straight drinks are served in a glass with the peg/s required and placed on the table on a coaster and any accompaniment like soda water or tonic is poured into the glass in front of the guest. In the case of beer, the bottle is left on the table, if there is any beer left in the bottle after pooring the first mug-full of beer.
Wines
Wine is the juice of freshly gathered grapes, grown in the open and fermented according to local custom and tradition without the addition of any foreign substance or ingredient. This juice is fermented, matured and aged over years to give it mellowness. It has an alcoholic content of 16%. There are four types of wine:
1. Table: Red, White and Rosé. There are further categorized into Still, Natural, Sweet and Dry.
2. Fortyfied: Brandy, Port and Sherry.
3. Sparkling: Champagne
4. Aromated: Vermouth, Quinine Wines.
Traditionally red wines are served with red meats such as beef, lamb, etc. white wines meats such as chicken, game bird and fish. Champagne is drunk at the end of a meal. However, nowadays, a guest may have any type of wine ay any point of the meal.
Procedure of Serving Table Wine
Once the wine is ordered, it has to be requisitioned from the wine store.
Without cleaning the bottle the wine bottle is presented to the host for approval
from his right, with the label facing him.
from his right, with the label facing him.
White wine glasses are placed just below the water goblet to the right. Red wines
Place the corkscrew with the cork on a side plate of the guest for the host to approve. The cork should be wet and firm.
Wipe the bottle mouth and inner neck with a clean cloth.
Wrap the bottle with a clean napkin and pour a little into the host’s glass for him to taste and approve. After the host has approved, change his glass with a frash one, then proceed to serve the guests clockwise (ladies first and host last). While pooring the wine observe the following rules:
1. Pour the wine gently without making contact between the mouth of the bottle and the rim of the glass.
2. Only three-fourth of the glass should be filled.
3. Once the glass is filled, twist the bottle to one side with a jerk to avoid spillage.
For white wine or champagne, place the bottle in an ice bucket to the right of the
host and cover the mouth of the bottle with a clean napkin.
host and cover the mouth of the bottle with a clean napkin.
In the case of red wine, place it straight on the table with a napkin folded around
or in a red wine basket.
Refill the glasses as and when they become empty.
or in a red wine basket.
Refill the glasses as and when they become empty.
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Training Methodology
Get empty bottles, (preferably filled) under various categories of alcoholic beverages and show the trainees.
Demonstrate service of wine and let them practice one by one with other trainees as "guests". It is expensive to practice with real wine thus a squash can be used. The bottle must, however, have a cork.
Training Aids
Various bottles, appropriate glassware, napkins.
1. Make the dictionary to the text.
2. Find illustrations to the text.
3. Find video to the text.
Lesson 15
Taking an Order
Order taking is a skilful art that reflects the efficiency of both the waiter and the establishment. An order taken down clearly and precisely would ensure that each guest gets exactly what he has ordered and in the right sequence. This is also the time when a waiter can prove his salesmanship by pushing through suggestions on menu items that yield a high profit margin.
After a guest is seated the first thing to offer him is the beverage menu card, more popularly known as the "Wine List". It is quite in order to suggest an appropriate cocktail or plain drink by saying "May I recommend our barman's special Bloody Mary or Planters Punch?" In this case the waiter has given a definite choice and has limited it to two items to make it easy for the guest to choose from. While taking down the order the waiter should have already decided on a code to associate the order with a guest. He may number the guest in a clockwise direction starting from the host or he may decide on his own starting point—perhaps the person sitting closest to the service entrance, etc. It is in order to have any other logical identification system as long as the guest is ensured of his exact order.
In smaller establishments an order may be taken on an order pad and later transcribed on to a check or bill. In larger restaurants the order is taken on a Kitchen Order Ticket (КОТ) which has copies, the number depending upon the establishments control system. Usually the original copy of the КОТ goes to the kitchen or bar while the second copy goes to the cashier for the preparation of the check or bill, while the third copy is retained by the waiter to aid him to give a proper service.
When taking down the food order it is prudent to allow the guest some time to decide. A guest does not appreciate being bustled into giving his decision. Polite suggestions may be given to help the guest decide but he should not be forced to decide in favour of the waiter's recommendation. The waiter should be at hand to explain dishes which demand explanations. He is therefore required to be conversant with the preparation and final presentation of dishes listed on the Menu Card. In addition, his salesmanship would enable him to explain the dishes in an attractive way. For example, "A shrimp cocktail comprises of fresh succulent shrimps garnished in tangy cocktail sauce, served on a bed of crisp green lettuce".
A course in the menu must have the logical sequence of a classical menu. Of course, the sequence is according to what range the establishment offers. The normal sequence would be:
Appetizer
Soup
Main Dish
Sweet Dish
Coffee
Normally the dessert and coffee order is taken after the main meal is completed. Some establishments have separate Dessert Menu Cards which offer a range of hot and cold desserts, flambe desserts, icecreams and coffee (straight and alcoholic).
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Training Methodology
Role play the situation where some trainees are "guests" while others take orders.
Get sample copies of an order pad or kitchen order ticket and distribute the same for trainees to see. Get them to take orders while role-playing on the actual order pad.
Training Aids Copies of order pads.
