Lesson 7 TABLE SERVICE

The module on table service discusses the utensils and tools or materials used in serving food, how to maintain and care for them, the methods of serving food, the appropriate menu for each type of meal service, and the proper table manners that should be observed while partaking of the food. Learning objectives

Identify the types of table appointments such as dinnerware, stemware, flatware Describe the types and uses of serving appliances and utensils Describe the appropriate types of meal service for an occasion Describe the appropriate manners to be observed during mealtime

Visuals

Table appointments : dinnerware, stemware, flatware, beverage ware, linens Cover setting for breakfast, lunch, dinner Table setting : Russian, English, Blue plate, country style, tray, buffet

Lessons

Table appointments Styles of meal service Dining etiquette

MEAL SERVICE is the manner in which food is served to the diner. It involves choosing and setting the table appointments, offering food and clearing the table. The term cover or place setting refers to the space and all equipment required by a diner, and include linens (napkins), dinnerware (plates), flatware (spoons), beverageware (glasses). The cover or place setting should be between 20-30 inches wide and 15 inches in depth.

TABLE APPOINTMENTS refer to all things placed on a bare table surface. It covers in full or in part all pieces of eating implements and serving tools as well as accessories set on the table for proper and efficient meal service. Table appointments include dinnerware ( or chinaware), flatware (or silverware), beverageware (or glassware) , holloware (for dcor or serving), linens which include placemats, runners, silence cloth and napkins). DINNERWARE include 1) clayware (pottery made of coarse or crude clay), 2) stoneware or porcelain, commonly called china, 3) plasticware such as thermoplastic (soft plastic) and melamine plastic; 4) glass which can be made of lead (crystal), milk glass, borosilicate or pyroceram; 5) Metalware such as enamelware or brassware; 6) woodware 7) decorative plates such as mother of pearl, seashells and coconut shells; 8) paperware; and 9) styroware Types of Dinnerware for Serving 1. 2. 3. 4. vegetable dish- a deep serving dish for vegetable dish or rice soup tureen for soup; comes with an underliner and fitted cover platters-usually oval shaped used for a variety of foods coffee pot with sugar bowl and creamer

For individual cover, the types of dinnerware are : 1. 2. 3. 4. 5. 6. 7. 8. 9. placeplate- 12 plate used as underliner dinner plate 10 inch plate used for the main dish luncheon plate/breakfast plate 9 multi-purpose plate used for daily dining soup plate 9 inch deep plate cereal bowl 6 inch multi-purpose deep dish for cereals, desserts salad or rice bread and butter plate- 6 plate for bread, desserts, molded salad or rice salad plate- 7 inch plate used for salads, desserts or underliners for stonewares cup and saucer used for tea and coffee or soup for informal meals demittasse cup and saucer used for hot chocolate or after dinner coffee

Factors to consider when selecting dinnerware 1. shape of each piece 2. versatility of use 3. type of material used 4. flexibility of design

workmanship availability cost and durability

Care and maintenance of dinnerware

o o o o o

Dinnerware should be scraped immediately after use with a rubber scraper or soft cloth before pre-rinsing. Use soft sponge for soaping and washing. Use hot water for washing. Dry in rubber covered drain rack or towel-lined drainboard. When storing, do not stack too high.

FLATWARE- refers to table appointments used to serve, dip, cut or spear food

1. Sterling silver- alloy of 925 parts silver and 75 parts copper - the heavier ones are more durable but expensive - one disadvantage is that it tarnishes easily but can be remedied with careful polishing or with constant use 2. Silver plated- base is metal and coated with silver 3. Stainless steel- originated in Sweden, Denmark, Germany and Italy; made from an alloy of chromium, nickel and steel 4. Dirilyte a type of gold flatware made from an alloy of aluminum and bronze 5. Vermeil gold-plated water with a base metal of stainless steel or silver 6. Novelty ware - flatware with handles made of wood, mother-of-pearl and bone. 7. Plasticware- practical and may come in different colors Considerations in the Selection of Flatware

facility of use size and shape durability utility for table service versatility of design and pattern for table setting availability care and maintenance

Types of flatware

Forks dinner, salad, cocktail, dessert, oyster, pickle Spoons tablespoon, teaspoon, soup spoon, coffee spoon, iced tea spoon Knives dinner, bread and butter, steak, fruit Tongs small for shellfish, big for lobsters and sliced meat, very small for sugar cubes Other serving spoons cake or pastry server, soup ladle, gravy spoon

LINENS include table coverings and napkins of all types, regardless of the fiber or material

table cloths silence cloths-heavy pad of material used underneath the table cloths runners- long narrow strips of cloth laid across the length of the table placemats- usually 18 wide and 24 long top cloth- small pieces of material placed on top of tablecloths to protect the tablecloths and eliminate the need for changing the large tablecloth more frequently napkins- vary in size according to use: luncheon or buffet napkin 9- 12 square cocktail napkins 4 - 6 square

BEVERAGEWARE (glassware) includes goblets, tumblers, wine glasses and ordinary glasses. These give a sparkling appearance on the table and so they are a must on formal settings. Types of beverageware according to material

Lead glass or crystal is the most expensive and most beautiful glass which emits a brilliant luster and emits a bell-like ring when tapped. Lime glass is most popular for daily use. It is usually molded or pressed and emits a dull sound when tapped. Milk glass or borosilicate is a heat-resistant, milk-white or colored glass, but is durable, has little luster and sounds dull when tapped. Trade names such as Pyrex, Glassbake and Fire King are of this type.

Table Setting Table setting- refers to the manner in which the table appointments and foods are arranged on the table or any surface for dining RULES IN TABLE SETTING

The table must be set with careful consideration on what is essential or needed Table appointments must provide for courtesy and for refined dining. Place the table appointments in a convenient and comfortable manner.

Set the table according to some artistic sense.

GENERAL POINTERS TO FOLLOW IN TABLE SETTING TABLE COVERING

Use silence cloth, but for lace cloths, underliners are not necessary. Tablecloth should be well-pressed or have no creases. Use top cloth to avoid constant laundering. Mats and runners are used with or without table cloths. On round tables, rectangular mats are placed so that the corners are flushed at the table edge.

RULES IN LAYING THE FLATWARE 1. Forks- tines up at the left of the plate; when only fork is required, place in the right side of the plate 2. Knives- cutting edge toward the plate placed on the right side of the cover; knives and spoons, knife is placed near the plate 3. Spoons- bowls up at the right of the plate 4. Teaspoons- placed at right of the spoon or in front of the cover with bowls up LAYING THE DINNERWARE 1. 2. 3. 4. 5. 6. 7. dinner plates placed turned up in the middle of the cover soup plates placed on the dinner plate cereal bowls placed at the top left of the dinner plate cups and saucers placed at the top right or the right side of the flatware bread and butter plates placed at the top left of the cover near the tip of the fork salad plate placed on top left bread and butter, salad plates together

-salad plate left side of the dinner plate below the bread and butter, or beside the fork -if bread and butter is not used, salad plates are placed at the tip of the fork LAYING THE BEVERAGEWARE 1. drinking glasses placed at the tip of the dinner knife on top of the dinner spoon on the right side of the cover 2. wine or juice glass placed beside the drinking glass in a diagonal or triangular fashion 3. cold beverages in unfooted wares should be with coasters; for stemed ware coasters are not necessary

BEVERAGE SERVICE 1. sugar bowl and creamer are placed on the tray 2. placed near the coffee pot in one corner of the table or on a side table

SERVING DISHES 1. placed in the middle of the table in a fashion which will not make the table look cluttered 2. placed near a member of the family 3. serving flatware for each dish is provided and set near the dish

Proper table setting for formal dinner: A- Serviette (napkin) B- Service plate C- Soup bowl on plate D- Bread and butter plate with butter knife E- Water glass F- White wine G- Red wine H- Fish fork

I- Dinner Fork

J- Salad fork

K- Service knife

L- Fish knife

M-Soup spoon

N- Dessert spoon and cake fork . Note that it is often recommended that the salad fork (J) is placed to the left of the dinner fork (I). However, in this formal setting the dinner fork is placed to be used before the salad fork because it is suggested that the guest awaits the main meal before helping him/herself to the salad.