Task for Dubrova Margarite
1. Make the dictionary to the text.
2. Find illustrations to the text.
3. Find video to the text.
Lesson 11
There are some basic principles in food and
beverage service that a waiter must know:
When food is served by the waiter at the table from
a platter onto a guest plate, the
service is done from the left.
When food is pre-plated the service to the guest is
usually done from the right, though
modern convention permits service from the left
also.
All beverages are served from the right.
Soups are served from the right unless it is poured
by a waiter from a large tureen into a soup cup in which case it is done from the left of
the guest.
Ladies are always served first and the remaining
guests clockwise.
Soiled plates should always be cleared from the
table from the right.
Empty crockery and fresh cutlery are always served
from the right. Never reach across a customer. Hence, when a guest is present at the
table, all items and equipment on the
right of guest must be placed from the right and
that on the left from the left.
TYPES OF SERVICE
English Service
Often referred to as the "Host Service"
because the host plays an active role in the service. Food is brought on
platters by the waiter and is shown to the host for approval. The waiter then
places the platters on the table. The host either portions the food into the
guest plates directly or portions the food and allows the waiter to serve. For
replenishment of guest food the waiter may then take the dishes around for
guests to help themselves or be served by the waiter.
French Service
It is a very personalised service. Food is brought
from the kitchen in dishes and salvers which are placed directly on the table.
The plates are kept near the dish and the guests help themselves.
Silver Service
The table is set for hors d'oeuvres, soup, main
courses and sweet dish in sterling silverware. The food is portioned into
silver platters at the kitchen itself which are placed at the sideboard with
burners or hot plates
to keep the food warm in the restaurant. Plates are placed before the guest.
The waiter then picks the platter from the hot plate and presents the dish to
the host for approval. He serves each guest using a service spoon and fork. All
food is presented in silver dishes with elaborate dressing.
American
service
The American service is a pre-plated service which
means that the food is served into the guest's plate in the kitchen itself and
brought to the guest. The portion is predetermined by the kitchen and the
accompaniments served with the dish balance the entire presentation in terms of
nutrition and colour. This type of service is commonly used in a coffee shop
where service is required to be fast.
Cafeteria service
This service exists normally in industrial
canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service,
the menu is fixed and is displayed on large boards. The guest may have to buy
coupons in advance, present them to the counter waiter who then serves the
desired item. Sometimes food is displayed behind the counter and the guests may
indicate their choice to the counter attendant. The food is served pre-plated
and the cutlery is handed directly to the guest. Guests may then sit at tables
and chairs provided by the establishment. Sometimes high tables are provided where
guests can stand and eat.
Counter Service
(Snack-bar Service)
Tall stools are placed along a counter so that the guest may eat the
food at the counter itself. In better establishments, the covers are layed out
on the counter itself. Food is either displayed behind the counter for the
guests to choose from, or is listed on a menu card or common black board.
Grill room service
In this form of service various meats are grilled in front of the guest.
The meats may be displayed behind a glass partition or well- decorated counter
so that the guest can select his exact cut of meat. The food comes pre-plated.
Room service
It implies serving of food and beverage in guest rooms of hotels. Small
orders are served in trays. Major meals are taken to the room on trollies. The
guest places his order with the room service order- taker. The waiter receives
the order and transmits the same to the kitchen. In the meanwhile he prepares
his tray or trolley. He then goes to the cashier to have a cheque prepared to
take along with the food order for the guests signature or payment. Usually
clearance of soiled dishes from the room is done after half an hour or an hour.
However, the guest can telephone Room Service for the clearance as and when he
has finished with the meal.
There are two types of Room Service:
Centralised
Here all the food orders are processed from the
main kitchen and sent to the rooms by a common team of waiters.
Decentralised
Each floor or a set of floor may have separate
pantries to service them. Orders are taken at a central point by order-takers
who in turn convey the order to the respective pantry.
Mobile Pantries:
Some hotels have pantries installed in service elevators. Orders are
received by a central point who convey it to the mobile pantry. The pantry has
to just switch on th& floor and give instant service.
For the sake
of information, in countries which have a shortage of manpower, large hotels
install mechanised despensing units in rooms. The guest inserts the necessary
value of coins into the machine which will eject pre-prepared food and
beverages for guest consumption.
Buffet
Service
A
self-service where food is displayed on tables. The guest takes his plate from
a stack at the end of each table or requests the waiter behind the buffet table
to serve him.
For
sit-down buffet service, tables are laid with crockery and cutlery as in a
restaurant. The guest may serve himself at the buffet table and return to eat
at the guest table laid out. A few courses like the appetiser and soup, may be
served at the table by the waiter.
Russian Service
An elaborate
silver service much on the lines of french service except that the food is
portioned and carved by the waiter at the gueridon trolley in the restaurant in
full view of the guests. Display and presentation are a major part of this
service. The principle involved is to have whole joints, poultry, game and fish
elaborately dressed and garnished, presented to guests and carved and portioned
by the waiter.
Gueridon Service
This is
a service where a dish comes partially prepared from the kitchen to be completed
in the restaurant by the waiter or, when a complete meal is cooked at the
table-side in the restaurant. The cooking is done on a gueridon trolley which
is a mobile trolley with a gas cylinder and burners. The waiter plays a
prominent part as he is required to fillet, carve, flambe and prepare the food
with showmanship. The waiter has to have considerable dexterity and skill.
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Training Methodology
Role play the
actual service using trainees as 'guests'.
Show trainees
the gueridon trolley and explain each aspect of it.
Training Aids
Tables,
chairs, linen, glassware, tableware, chinaware to demonstrate layouts and practices of
service. Actual food service would be ideal. Gueridon trolley for gueridon
service.
