Professional Documents
Culture Documents
HSR F B Service Practical Manual
HSR F B Service Practical Manual
Hunar Se Rozgar
Trainers Package
Waiter - Practical
Ministry of Tourism
In Collaboration with
Practical Component
The preparation of the restaurant, equipments and furniture is a responsibility of the waiting brigade.
Morning Duties:
Evening Duties:
After service of the final meal of the day, the duties include
Practical Component
Table cleaning: If glass top- use a damp cloth first and then with polishing cloth. Polished wood
top tables need daily cleaning with a proprietary polish from time to time.
Side boards: Clean in the same way as tables
Chair cleaning: Dust thoroughly. Polish occasionally.
Mirrors: Polish with a dry polishing cloth.
Flowers: Need to be placed in clean vases. Check for freshness. At the end of the shift take them
to the flower room or a cooled place.
Linen: Exchange linen with the linen room on a CLEAN for DIRTY basis. Counting, exchanging and
filing up the linen exchange register is the work of the waiter during mise en place.
Condiments, sugar and preserves: Keep cruets, bowls, bottles and holders scrupulously clean
Fill salt, pepper as and when required. Refill and wipe sugar bowls daily. Replenish mustards
before each service. Clean necks of sauce bottles before each shift.
Clean and polish trays daily. Wooden trays need cleaning with a damp cloth.
Cutlery: Collecting cleaned cutlery from the dish wash, while it is still warm and moist, wiping
them, polishing them if required and storing them well segregated in the sideboard is another
important duty of the waiter.
Glassware: All glassware has to be spotlessly clean, free of chips before they go on the table.
Chinaware: Crockery should be wiped while it is warm and stacked and stored completely dry.
Ice: Collecting fresh Ice prior to each shift, placing them in buckets on the sideboard is another
important function.
Stacking the refrigerator with aerated drinks, waters.
Filling up the plate warmer, collecting hot rolls and putting them into the hot case.
Collecting butter cubes, filling water jugs.
Waiter Course (Six weeks):
Practical Component
Setting up the covers, folding extra napkins, laying fresh tray cloths, Wiping the menu card,
checking the order taking books, console, wiping the bill folio
Filling up the tooth pick holders, straw holders, mouth freshener trays.
Checking with the chef for specials of the day, not available items.
Key Words:
Mise en place
Rota
Station
Head waiter
Condiments
Preserves
Waiter Course (Six weeks):
Practical Component
The equipments used by waiters to carry things in the restaurant are Salvers and Trays. They come in
various sizes for the convenience of the waiting staff.
Using a salver: Salvers are used mainly to serve drinks, ice, clearing glasses, serving desserts in
bowls with under liners, soups, tea, coffee etc.
Lay a clean cloth on the salver to prevent slipping or use anti skid salvers.
While clearing glasses on a salver do not allow them to knock against one another thereby
making noise.
Using a tray: In a restaurant do not carry bottles or alcoholic drinks on trays, use salvers instead.
Large trays are used in the restaurant for fetching and clearing.
Trays in hotels are mostly used in the room service to carry orders to the room.
In room service depending on order, a tea tray, a continental tray (for breakfast) and the
American tray for lunch, dinner are used.
In room service trays are carried by the service lift to the floors and then by the shoulder to the
room.
Like salvers, trays are also covered with a tray cloth before the orders are picked on to them.
Today fast food outlets order load trays with an entire which is carried by the guest or the
waiter and put on the guest table, often food being directly consumed from the tray.
In room service the trays are often left in the guest room, hence cleanliness and maintenance of
trays is of great importance.
Clearance of dirties from rooms is also done on the tray.
In most hotels the room service lays the basic tray much prior to beginning of the shift to speed
up the delivery.
If trays are used during service in a restaurant, load them safely and correctly. Do not risk
overloading. Place the heaviest article in the centre to aid balance. Never carry glasses in the
same tray in which you are carrying dishes. Apart from risk of toppling there is also a chance the
glasses getting smeared.
Key words:
Salver
Tray- Tea, continental, American
Tray cloth
Carrying a salver
Carrying a tray
Waiter Course (Six weeks):
Practical Component
Topic: Care and Maintenance of – crockery, cutlery, hollowware, flatware and glassware:
Care Of Crockery: The table below lists important crockery used in a restaurant with their uses and the
care to be taken while using them.
11. Food with quarter plate under liner and cups on saucers are carried on salvers.
PICTURES
1) Quarter plate
2) Half plate
3) Full / large plate
2) Soup bowl with saucer and quarter plate as its under liner
3) Consommé cup with saucer and quarter plate as its under liner
Care Of Cutlery:
Though the term cutlery strictly means only knives used on the guest table, today it is commonly used in
hotel parlance to indicate all spoons and forks besides the knives which are used on the guest table.
The term flatware relates to all the spoons and forks used on the guest table.
Points to be remembered :
1. Hold all cutleries by their handles only.
2. Carry cutlery to the tables from the side board on a clean salver.
3. Before use, wipe the cutlery with a wiping cloth (wiping procedure is dealt in detail in lesson 10).
4. Place cutlery on the right hand side of the cover as it is used for cutting food.
5. The exception to the above rule is the side knife which is kept on the side plate which in turn is
placed on the left of this cover and the butter knife which comes with the butter dish and is
placed adjacent to the ABC.
6. Place knives on the table in such a way that all their cutting edges face in the same direction
i.e. towards the guest plate Exception: The cutting edge of the side knife faces away from
the guest plate.
7. Not more than 3 (three) knives can be kept on the guest table at the same time.
Note: This does not include the butter knife.
8. Do not repeat cutlery side by side on the same cover.
9. A cover is defined as the space required for the complete service including placing his
cutlery, flatware etc on a guest table, of one guest.
10. The large knife is always the innermost knife on the right of the cover.
11. The water glass is always placed on the tip of the large knife.
12. Cutlery include all the knife used by the guests on the table to cut food.
1. ALL PURPOSE KNIFE
2. SIDE KNIFE
3. FISH KNIFE
4. LARGE KNIFE
5. CHEESE KNIFE
6. BUTTER KNIFE
HOLLOWWARE: These are equipments used to carry food or beverage to the guest table for service.
FLATWARE:
FORKS:
1. Water jugs are carried by their handle and placed on the side board with a quarter plates under
liner.
2. Tea pot, coffee pot, milk pot, sugar pot, butter dish are all carried on a salver to the guest table.
3. Use a pot holder with tea, coffee, and milk pots to hold their handles for service as these get
very hot due to the heat of the beverage being served.
4. Hold a serviette folded below an entrée dish or platter while serving from this hollowware. This
prevents the palm from getting scalded from the heat of the food.
5. Spoons and forks are always held from their handles.
6. Spoons are placed on the right of the cover with knives whereas forks are placed on the left.
7. Place all spoons and forks half an inch inside the edge of the table.
8. Flatware are carried to the guest table on a salver or folded in a clean serviette.
9. Flatware are to be polished daily in a manner similar to cutlery and glassware by dipping in hot
water containing vinegar, draining the water and wiping the flatware whilst it is still moist.
10. Ensure that all flatware are sparkling clean before being placed on the table.
Pictures
A) Hollowware
1. Butter dish
2. Condiment’s Tray
3. Preserve Pot
4. Toast Rack
5. Entrée Dish
6. Platter
B)
1. Coffee Pot
2. Tea Pot
3. Water Jug
4. Sugar Pot
5. Creamer/Milk Pot
6. Sauce Boat
C)Flatware:
2. Service Spoon
3. Soup Spoon
4. Tea Spoon
5. Coffee Spoon
6. Mustard Spoon
D) Flatware:
2. Sundae Spoon
3. Jam Spoon
4. Bar Spoon
5. Salad Spoon
E)Flatware:
1. Service Fork
3. Fish Fork
4. Pastry Fork
5. Salad Fork
Care of Glassware: Glassware used in a restaurant is of two types- tumblers, glasses with a bowl and a
base only, and goblets- which have a base, a bowl and a stem.
A TUMBLERS
5. Rolly Polly Serving Bloody Mary , the most popular cocktail of the
world, spirits with ice
B GOBLETS
5. Brandy Balloon
Service of fresh juice, wine, may be used on an all purpose
goblet
6. Club Goblet Service of Lager Beer
7. Beer Goblet
Used for service of cocktails
8. Cocktail Glass
PICTURES
A) GOBLETS
1) Brandy Balloon
2) Beer Goblet
3) Champagne Tulip
4) Club Goblet
5) Red Wine Glass
6) Champagne Saucer
B) Tumblers
1) Roly Poly
2) High Ball
3) Slim Jim
4) Pony Tumbler
5) Old Fashioned Glass
6) Collins
C) Table set with water and wine glasses
Points to be noted:
Practical Component
First the table cloth is laid and then the cover set up is completed.
Ensure that a table cloth is laid with its right side up, well laundered and ironed. The following steps may
be followed to ensure that a table cloth is professionally laid.
Sometimes table cloths may be soiled during the guest service and the guest could ask for a
replacement of the soiled table cloth. Also, after a guest leaves a table after completion of his meal,
Sometimes the table may need a change of table cloth before it can be set again for a new set of
customers.
In such cases it should be ensured that the baize or table is not exposed or visible to the guest during
the change of the table cloths.
1. Any article like A B C, glassware, napkins etc on the table should be removed and carried to the
sideboard/dish wash on the salver.
2. Crumb the first table using a crumbing set so that no excess food matter sticks to the table
cloth.
3. Select the correct size of table cloth.
4. Stand at the centre of the table.
5. Place the new table cloth at the far end of the table in the same way as laying a fresh table
cloth.
6. Open the table cloth and allow the first and middle folds to open at the far end.
7. The table cloth would collect lightly over the chair on the opposite side.
8. Without leaving the fresh table cloth pinch the far ends of the soiled table cloth with the thumbs
of both hands stretching to reach the two sides of the table.
9. Draw the soiled cloth out while allowing the fresh one to be drawn in at the same time.
10. Inspect the clean table cloth.
11. Take away the soiled table cloth
1. Plan some standard Table d’ hote menu & try to set the cover required for all of the them
2. Also set up covers for a standard a la carte menu in a coffee shop & multi cuisine restaurant
The activity needs a lot of personalized attention & practice. The following should be in
kept in mind in this activity.
1. Put table & chairs in position & see to it that they are not wobbling. Nothing is worse
than making your guest sit on a wobbling table.
2. Ensure that the table & chairs are well cleaned
3. Check if the baize is in position.
4. The standard height of a restaurant table is 30” & that of a chair is 18” from bottom to
seat.
5. Lay the table cloth squarely with its centre fold forming a clean line down the middle of
the table it should have a fall of 9” – 12 “ on all sides. Ensure that the table cloth &
linen is well cleaned & ironed. A decorative piece like a flower bud in a budvase is
needed on all table .Avoid strong smelling flower which would interfere with the flavor
of the food
6. Crockery , cutlery , flatware & glassware used on the cover should be spotlessly clean
“A cover is the space required for placing all the silver, china, glasses and linen for one
person “.
The standard of a cover is 24” by 18” inches a specialty restaurant & 22” by 15 “in a
coffee shop.
7. The silver placed on a table are placed from outside to inside. Only silver needed for a
meal are placed on a cover.
8.Knives & spoon are placed on the right of the cover where as the fork are placed on the
left .In exceptional cases the forks & spoons may interchange example spaghetti , noodles ,
omelet etc however knives should never be placed on the left of the cover .
9. The silver & glassware should be brought from the side board on a salver & never with bare
hands. They should be handled with a waiter’s cloth. Salver & trays should have a tray or salver
cloth on them to reduce skidding. Today anti skid tray are also available in the market .Silver
should be handled only with their handles & never on the blades. Similarly hold glass at their
base & never on the bowl.
10. Not more than 3 knives can be placed on the cover.
11. The water glass is placed on the tip of the large knife.
12. The butter dish is placed adjacent to the centre appointments budvase & cruet set. Place a
butter knife alongside the butter dish.
13. A napkin is placed at the centre of the cover in an attractive fold. Tall fold are meant for
dinner where as flat fold & short fold are for lunch.
14. All silver & crockery are placed half inch away from the edge of the table.
15. A quarter plate is placed on the left of the cover with its logo facing the customer. A side
knife is placed on this plate with its cutting edge facing away from the cover
16. Lay covers exactly opposite to one another.
17. The logo on the centre appointments should face the main door.
18. All plates placed for service should have their logo facing the customer.
19. The cutting edge of all knives should face the same direction that means in wards, towards
the cover with only the side knife being on the left facing away from the cover.
20. Do not repeat cutlery next to one another.
21. When a menu is long, lay up to the main course & after clearance of main course bring the
cutlery needed for the subsequent courses from the side board.
22. The dessert indicator is placed on the top of the cover with the spoon above of the fork
spoon handle to the right & fork handle going to the left.
23. For every silver placed on the right of the cover there need s to be something on the left.
The general exception to this rule is the soup spoon although there are some classical hors
d’oeuvre which needs special services which may be in exception to this general rule.
24. Tea spoon, coffee spoon are always passed with the cups & are never placed on the cover.
POINTS TO BE REMEMBERED:
1. The rules of table laying are general indicators.
2. Establishments do change them for the sake of convenience.
3. These rules only help in bringing uniformity & standardization. They are general indications to
help you set neat, balanced covers.
4. Do not over emphasize on rules & sacrifice conveniences.
Picture :
Practical Component
The sideboard or the dummy waiter is extremely important furniture and it needs to be well stacked
before the customers are due to arrive. The sideboard is stocked or arranged in the same, uniform
fashion so that there is no confusion when waiters change stations.
Ashtrays
Bread baskets
Bottle openers
Butter dishes
Condiments like W sauce, Tabasco, Tomato ketchup , pickles, pickled onions
Waiters friend
Oil and vinegar cruet
Mustard pots
Cutlery and flatware – soup, tea spoons, fish knife & fork, dinner knife & fork, dessert spoon &
fork, side knives, butter knives and special cutlery as per the needs of the menu on offer.
Doyleys
Fingerbowls
Glassware and water jugs
Matchbox
Kot books and scribbling pads
Service equipments
Trays, salvers and crumbing set
Plate warmer
Menu cards
Area for fresh spare linen
Box for collecting the dirty linen
Silver should be carried to the sideboard from either the silver room or the dish wash. These should be
sorted into different types and placed into different compartments or drawers of the sideboard, the
prongs facing sideways. Spoons and forks are placed on the left of the sideboard drawers whereas the
knives are placed in the right side drawers.
Placing more than one cutlery in a compartment should be as far as possible avoided.
Other items such as bowls, rolls, and water jugs are also kept ready on the sideboard.
Practical Component
Factors in folding:
Examples of folds:
J. Ginders, A guide to napkin folding and M. Von Bornstedt and U. Prytz, Folding table napkins both
describe about forty different types of napkin folding.
However, it is not necessary to do more than two or three types from which the waiting staff may
develop a requisite range. Napkin folding is, in any case learnt best by industrial exposure and practice
rather than from books.
Simple folds like merely folding in half for a triangle, a single roll in a napkin ring are most
preferred forms of napkin presentation.
Basic styles of folding napkins that may be practiced include
The cone The fan
The Book fold The candle
The Bishops mitre
Waiter Course (Six weeks):
Practical Component
During the service a waiter should have a waiter’s cloth a soft, clean cotton cloth, ideally a damask,
folded on its length, and worn over the left wrist ( for a right hander).When a waiter is not using the
waiters cloth, say while carrying a tray to the room, it should be neatly folded and kept in the trouser
pocket.
This cloth is mainly used to protect the waiter’s left hand when placing hot plates and serving dishes
from entrée dishes or platters.
Glass Wiping
Wiping Spoons
Carrying a stack of plates
Waiter Course (Six weeks):
Practical Component
Today the receiving of guests varies to a great degree from one establishment to another, from special
reception lounges where a welcome aperitif may be served to a waiting lounge , to a more common
reception at the restaurant entry, what is sought is spontaneous, friendly, trained staff at the restaurant
entry.
Practical Component
Once a guest has been suitably and comfortably seated, comes the ordering procedure. Taking a clear
well suited order, balanced with beverages and with dishes complementing one another is a special art
that demands patience, knowledge of food and beverage, experience, and the art of up selling.
The head waiter usually approaches with the aperitif and starter menu to enquire if one is desired with
suggestions of the days’ specials if any.
Unless there is a pre order for a table, as soon as the guests are seated, the menu is presented. If the
station head waiter is busy at another table, he should apologize for the delay and attend to the new
guests as soon as possible. Never ignore a table…Once the aperitifs have been served, the station head
waiter approaches the host from the left, unfolds the napkin and offers it to him places the menu in
front of him and allows time for a study of the menu.
The recorded instruction acts as a reference for the chef with personal choices, likes mentioned.
When menus are long, it might take the customers some time to place the order. During this time, water
may be served, Rolls offered and napkins offered.
The waiter should not stand too close to the guest to be felt an interference in the guest’s talk, but
should be available should he be called.
Taking an order:
After giving the guest a reasonable time to study the menu, the waiter should approach him with a pad
in hand. Record the dishes with preferences of the guests. These order books or Kot as they are called
are usually in triplicate, the first copy goes to the kitchen, the second to the cashier and the third is the
waiters’ copy.
Information required on the guest order includes:
Usually organizations code chairs at each table so that by indicating the cover number on the order the
waiter can identify who has ordered what?
This clarity can be further strengthened by repeating the orders to each of the guest and taking their
approval.
Waiter Course (Six weeks):
Practical Component
As the order taker, the waiting staffs know the order of service of dishes. He hence goes to the
appropriate section of the kitchen or the aboyeur and hands over the order to him.
The aboyeur calls out the order and files the Kot on the series of spikes in front of him indicating the
different tables in the restaurant, and it remains here till the order is prepared and picked up by the
waiting staff.
The Chef de partie on hearing the orders respond in acknowledgement and start preparing the dishes.
Thus the order taken by the waiter passes through the aboyeur, gets checked by the chef, prepared by
the different sections, reassembled at the aboyeurs desk from where it is carried back into the
restaurant.
The orders containing alcoholic beverages are taken on a BOT or bar order ticket. These orders are
handed over to the head barman by the waiter, who in turn hands over the same to a barman to make
the drink.
The order is checked by the head barman before it is picked up by the waiter for service.
Waiter Course (Six weeks):
Practical Component
Service of dishes takes place mainly in two forms: Pre plated service and silver service or full waiter
service.
1. Pre-plated food are such dishes which are difficult to be served from platter to plate .The
concept of pre-plated food was introduced by the Americans where quick service was
considered more important than elaborate silver service . Hence pre-plated service is also
called American service. The food is portioned on to the guest plate in the kitchen; hence
presentation, portion size, etc. are highly standardized.
Service skills are comparatively lesser in pre plated service as the
waiters picks
Up the plate from the kitchen and places it on the guest cover at the table.
The following rules have to be observed for pre plated service:
1. The food is served from the right
2. The plate is the clearance is from the right
3. Accompaniment are already pre plated .Incase guests ask for more the same is portioned in
dishes and placed on the table with service spoon and the fork.
4. It is a fast form of service
5. Pricing of food in pre plated service restaurants is comparatively lesser.
6. it is ideal for coffee shop.
7. It is an informal type of service
Stage I: Insure the kitchen has enough crockery to pick up different food
Since in pre plated service food has to be portioned into guest plates and bowls,
ensure enough hot and cold plates, soup bowls, soup plates etc are available on the kitchen counter.
In pre plated service as in silver service, the activity at the abouyers’s desk is important .Ensure
that the plate is correct, match it with the waiter’s copy of KOT and ensure food being picked up is
correct.
-> While serving, put your right leg forward and place the plate in the centre of the cover with logo
facing the customer and the plate about half inch away from the edge of the table.
-> When more than three pre plated plates are to be picked up, the waiters should use an American tray
to carry the food from kitchen to side board. From the Side board f0ood can then be served to the
guest.
-> Any Pre plated beverages are also served from the right and placed to the right of the water
tumbler.
-> Once the Guest has finished his meal clear from the right.
Pre-plated Service
Silver Service
*check the food being picked up with the waiter copy of KOT
*ensure that the portions are correct
*the hollowware used should be cleaned and adequate
*ask the chef the name of the food accompaniment in case you are in doubt
STAGE 9.
Use salvers to serve coupe based dishes, Cups, glasses and beverages. As also clear
the same on salvers.
POINTS TO BE NOTED:
1. Only practice can make a waiter confident to serve on a guest table
2. Before serving real time serve & practice regularly in a mock practical session.
3. Silver service is the basic art of high class service. A waiter efficient in this form of service can
adapt to all other types of service.
PHOTOS:
1)
Practical Component
Common beverages served in restaurants are: water, tea , coffee and juices.
Service of water:
Water is served in Hi Ball glass / water goblet. Water glass is always placed on the table as a part of the
cover. Water is always served chilled or as desired by the guest. The glass is served / placed on the right
hand side of the guest and on the tip of the large knife. The potable water is poured / served from the
right hand side. The water jug is held in right hand and the left hand is kept behind. In some restaurants
the water jug is kept on the quarter plate and the left hand is used to hold the plate and with the right
hand the water is served in the glass. In case there is a monogram then water is never served above
monogram. Otherwise the water should never be served till rim as it will be difficult to drink water.
During the entire service the water should immediately be refilled as soon as guest has consumed
approximately 1/3rd of the glass.
When water is served from bottle then the waiter must ensure that the desired / ordered mineral water
or water bottle is only brought to serve. Ensure that the bottle water is chilled or as desired by the
guest. The bottled water is always opened in front of the guest. The water is served directly from the
bottle. After service the bottle can be kept at side board and water is re-served from the bottle as and
when glass is partly empty or as and when guest desires. In case guest wants the bottle to be placed on
the table then it is kept just above the water goblet / glass on the right hand side.
Service of water from a jug
Service of tea:
Tea is served from the right hand side. In case guest has ordered only tea then tea cup along with tea
saucer and tea spoon is placed in the centre of the cover. The handle of the cup should be at 45 degree
angle and the spoon should be under the handle of the cup placed diagonally. But if some snacks are
also served along with tea then tea cup is placed on the right side of the cover, just adjacent the small
knife and about 2 – 3 inches above the edge of the table. The tea cup in French is ‘Tasse’ and its
capacity is 6 2/3 ozs.
Tea pot containing hot tea along with milk pot and sugar pot is brought together. In case tea leaves are
used then waiter must bring a tea strainer. Before serving tea, guest is asked whether he would like to
have black tea or white tea (tea with milk). Sugar is served first after asking the guest, and then hot tea
is served with a request to ask the guest – say when (means how much tea is to be poured so sufficient
space is left in the cup to serve milk). The milk is served at the end. After serving the tea ensure guest
has found his tea perfect and if he desires more milk, sugar, tea, etc. can be served to make his cup of
tea most acceptable to the guest. Hot water should also be brought while serving tea as, if the guest
finds the tea very strong, then hot water can be mixed to dilute the tea. In case of room service it is
must to carry the hot water in a pot / thermos as the tea may get very strong before service.
Tea can also be served with lemon. The lemon wedges are served on quarter plate with a small fork so
the guest may help himself. The quarter plate containing wedges is place on the right hand side of the
tea cup. In case of lemon tea no milk is served. Usually lemon teas are served light or should be served
with separate hot water.
Service of Coffee:
Coffee is served from the right hand side. In case guest has ordered
only Coffee then coffee cup along with coffee saucer and coffee
spoon is placed in the centre of the cover. The handle of the cup
should be at 45 degree angle and the spoon should be under the
handle of the cup placed diagonally. But if some snacks are also
served along with coffee then coffee cup is placed on the right side
of the cover, adjacent the small knife and about 2 – 3 inches above
the edge of the table. When coffee is served after lunch or dinner
then it is served in coffee cup (half the size of tea cup) but if coffee is
served at any other time then it is served in the tea cup. The
capacity of tea cup is 6 2/3 ozs. But the capacity of coffee cup is 3
1/3 ozs. Tea Cup in French is ‘Tasse’ and coffee cup in French is
‘Demi Tasse’.
Coffee pot containing hot coffee along with milk pot and sugar pot is brought together. Coffee can also
be served with cream. In case guest orders for coffee with cream then creamer along with fresh cream
is served along with coffee instead of milk. Before serving coffee, guest is asked that whether he would
like to have black coffee or white coffee (coffee with milk). Sugar is served first after asking the guest,
and then hot coffee is served with a request to ask the guest – say when (means how much coffee is to
be poured so sufficient space is left in the cup to serve milk). The milk is served at the end. In case of
coffee is served with cream the cream from the creamer is served at the end instead of milk.
Service of Juices:
Usually fresh juices are picked up from kitchen / pantry and are billed on food bill and canned juices are
picked up from bar and are billed on beverage bill.
Juices can be served in small or large portions. Small juices are served in pony tumbler and large juices
are served in Hi Ball glass. Juices are served chilled without ice. But in case guest desires then the ice
cubes can be served.
Service of chilled juice
Waiter Course (Six weeks):
Practical Component
To remove plates with cutlery on them after the guest has finished his meal, pick up the plates with the
right hand and transfer them onto the left, thumb on the edge of the plate, the mid two fingers under
the plate and the last two pointing out from the side of it. Place the second plate on the forearm with
the under rim behind the thumb joint and on the two extended fingers, crumbs on this plate should be
pushed down on to the first plate. Continue round the table and finish with the host.
Clearing dishes:
If any dishes have been left on the table for guests to serve themselves, return any which contain food
to the kitchen and the rest may be left at the dish wash.
Clear used items immediately from a vacated table. Lay a new table cloth if needed and set new covers
so that the table is ready for taking new guests. Check the chairs for any smudges and crumbs.
Crumbing down:
Remove the cruet from a table at the end of the main course and prior to service of the dessert or
sweets. Also remove unwanted cutlery and empty bottles. Use a crumbing pad to remove crumbs from
a table before the sweet may be served. Brush the crumbs to the edge of the table and then collect
them on the crumbing pad.
Waiter Course (Six weeks):
Practical Component
Do not give the customer an impression to the customer that you are hastening his departure.
Cash settlement- Take the money and the bill to the cashier. Place the receipted bill with change if any
in the folio and place it in front of the guest from his left.
If a customer leaves a tip, do not collect the folio till the customer has left.
Credit card payment:- If the guest wishes to settle by card, take his card, check for validity and take it
with the bill to the cashier. After the cashier has taken the impression of the card on a charge slip,
present the slip with the bill to the customer with a pen for the guest’s signature. Take the signed charge
slip to the cashier who would verify the sign and return the card which may then be handed back to the
customer. Here again, if the customer were to leave a tip, wait gracefully for his departure before
opening or removing the tip. Do not forget the salutation as the guest leaves.
Waiter Course (Six weeks):
Practical Component
After the last of the customers have left and the meal time has drawn to a close, the head waiter puts
the CLOSED signage in front of the main door. The door is locked from inside and the lights are dimmed.
All tables are stripped of dirty linen which is sorted to be taken for wash. Good linen are collected and
stacked into a sideboard after being neatly folded.
The bud vases and flowers are collected and taken to a cold room or to the flower room.
The water jugs are emptied, the bread basket and sauce boats, condiments returned.
Stackable chairs are stacked so that the housekeeping can clean the floor. Washed dishes and cutlery
are wiped and brought back to the sideboard.
A de briefing of the staff to take stock of the events during the shift is done.
Lights are turned off, the staff may leave, the head waiter locks the back door and the keys are
deposited to the security.
REFERENCES AND FURTHER READINGS :
3. Food and Beverage : DENNIS LILLICRAP AND JOHN COUSINS, Hodder &
Stoughton.
6. Food & Beverage service : BRUCE AXLER, CAROL LITRIDES , John wiley and
Sons.