LESSON 3

Supervision and Organizational Hierarchy for Restaurant Operations

OBJECTIVES
At the end of the chapter, the student should be able to:
 Discuss about the foodservice industry;
 Identify the different foodservice segments; and
 Understand the significance of the history of the different foodservice segments
and relate it to its operations today.

Basically, in foodservice operations today, the restaurant operate with different

positions, thereby defining different jobs for different people. Some of them are the
following:

 Food and Beverage Manager: In large operations, the food and beverage manager is
usually responsible for the success of the food and beverage operations from a business
point of view. He or she will be responsible for such matters as: compiling the menus (in
consultation with the kitchen) to make sure that the required profit margins are achieved,
purchasing food and beverage items and staff recruitment and training.

 Restaurant Manager: In operation where there are several bars and restaurants, each
restaurant may have its own manager responsible in the food and beverage.

 Head Waiter/ Supervisor: He is responsible for all the service staff in the restaurant and
for seeing that all the preparation, service and clearing is efficiently carried out. In
smaller establishments, he or she may also be responsible for taking reservations and for
treating and seating guests.

 Station/Captain Waiter: He is responsible for the service of the station, or group of

tables. He or she takes the orders and carries out the service at the table of the station,
assist large establishment by less experienced and less knowledgeable staff.

 Waiter: They perform duties such as plate's service of dishes and the service of sauces,
sometimes assisted in the simplest tasks by a trainee.

 Commis/Trainee: The assistant of the waiter in serving the guests.

 Wine Waiter: He is responsible for the service of all alcoholic drinks to the tables. He or
she must, of course, have thorough knowledge of the wines.

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  Receptionist: She is responsible to welcome and greet the customers at entrance and
escorts them to their table.

 Bartender: He prepares/serves beverages according to prescribed standards.

 Barista: He is responsible for the service of coffee.

But in the classical service, there are only three members of the service team: the busser,
the server and the captain. Below are the outlined responsibilities:

Busser - basically, the busser is responsible for the following:

 The setup of the station

 Water, tea and coffee service.

 Bread and butter service.

 Clearing of soiled dishes, glassware and flatware from the tables.

 Resetting of tables.

Duties and Responsibilities:

 Clean, wipe and stock the side stand before service with all supplies needed by the team
during service.

 Steam, clean and wipe silverware for the team.

 Arrange the tables in a proper position in station; arrange chairs in proper position 24
inches from the edge of the tables.

 Ensure the prompt, courteous service of all guests.

 Serve ice water to guests on request

 Refill low or empty water glasses automatically, without being requested to do so by

either the guest or the captain.

 Obtain bread and butter for guests at each table as soon as they are seated.

 Ensure that the adequate ice water, hot coffee, and hot tea are available on the station
during service.

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  Bus cleans dirty tables, using the right hand and stacking the dishes on the left hand.

 Use a napkin to cover trays of dirty dishes, flatware and glassware being carried into the
kitchen, so that the customers do not see soiled china and glassware,

 Clear and reset tables as guests leave.

 Change table linens during service without baring the table.

 Crumb tables as required between courses.

Server- servers are sales representatives. Servers are responsible for the complete service of food
and beverage, catering to all guest needs. Their job consists of three major aspects:

 Represent the operation to the public

 Sell foods and beverages and the dining experience to the guests.

 Deliver what they promised (service skills).

Duties and Responsibilities:

 Serve and clear food and beverages quietly and professionally in a timely manner, and
using proper serving and clearing techniques.

 Ensure the setting of proper silverware before the arrival of the food item requiring such
silverware.

 Enter food orders into the electronic point sale terminal and communicate special orders
in person to the kitchen.

 Obtain drinks (front server) and food (back server), assisting other members of the team.

 Maintain good grooming and personal hygiene.

 Communicate, cooperate, and coordinate actions with the team members and all others
members of the front and back of the house to ensure professional customer service.

 Check for personal supplies:

o Corkscrew

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 o Retractable ballpoint pens

o Table crumber

o Note pad

o Dupe pad

Captain - as a leader of the team, the captain primarily responsible for ensuring that the guests
receive proper service, enjoy their meal and want to return. The captain achieves this goal by
providing guests with the highest possible standard in service.

Duties and Responsibilities:

 The captain must be personable, be a people person, and be able to "read guests minds"
being at the table before they even wave their hands to get attention.

 The captain must know the menu in detail — the ingredients, preparation, sauces and
garnishes so as to be able to answer guest questions and sell the food better.

 The suggestive selling of items such as specials, wines, liquors, and desserts is a prime
responsibility of the captain, increasing both check averages and tips.

 Another part of the captain's job is to ensure an orderly and staggered seating of the
station so the team can properly serve all customers.

Captains are held responsible for the servicing of all guests in their station, and therefore they
must know where all team members are at all times, what they are supposed to be doing and
approximately how long each task would take.

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Check your progress!
1. Who composes the dining room team?

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2. What are the differences on the job positions of each personnel?

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3. In smaller establishments, who are the most important members that a dining room should
have?

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4. What personal supplies are needed if you wish to be a successful dining room personnel?

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Lesson-End Activity

1. Interview the staff at a nearby restaurant in your area. Check the job responsibility of
each team member and reflect on how a job is done efficiently.

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2. Compare the organizational structure of a small restaurant and a full service restaurant.
Identify the job position which is not present at each other's structure.

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LESSON 4
Attributes of Food and Beverage

Service Personnel

OBJECTIVES

At the end of the chapter, the student should be able to:

 List the attributes of the food and beverage service personnel and their relevance to the
industry;

 Understand the responsibilities of the food and beverage service personnel; and

 Discuss the significance of the quality of salesmanship among all food and beverage
service personnel.

Customers judge the restaurant, bar, or hotel not only for the quality of food and facilities,
but also by the kind of people who serve them. The service personnel reflect the image of the
company. They must therefore carry themselves in a professional manner to make a good
impression.
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Professionalism is a quality that is projected in terms of:

 Physical projection — appearance, poise, posture and body language.

 Verbal projection — quality of speech, diplomacy and tact in the words and expression
used, including tone, volume and non-verbal projections.

 Conduct and Behavior — practice of basic courtesy, tolerance for difficult guests and
customers, compliance to service standards.

Physical Projection:

 It is advisable to require employees to wear uniform.

 Always carry a pleasant smile and positive disposition so that the others will feel more
comfortable and at ease with you.

Verbal Projection:

 Speak with clarity. Check if you are understood whenever sending a message.

 Speak in audible, relaxed and natural manner, maintain conversational tone and volume.

 Observe right speed, not too fast, not too slow.

 Make it a habit to use magic words like "May I", “Do you Mind”, "Please" and "I'm
sorry".

 Be honest and accurate in giving information. Do not bluff.

Specifically, a waiter/food server should also consider the following points in serving a
guest:

Dress

The waiter, in turn, is responsible for keeping his uniform in good condition, having it
cleaned and serviced for any repairs, The uniform should be tailored properly, conforming to the
other uniforms worn in the dining room, in quality, as well as style, and be in the general
tradition of the dining room service, /Shoes must be shined, shirts starched, collar unfrayed,
socks cleaned and matching so on. No personal jewelry should be worn in the dining room with
the exception of a plain wedding band and a simple wrist Watch.

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Grooming

Individuals in food and beverage service cannot appear any more extreme in their
personal grooming than the most conservative of their guests. A waiter who acts contrarily is, in
effect, making a management decision on what clientele the operation should attract. Female
employees have more latitude, but their hairstyle should be generally simple, easy to care for,
and easy to clean.

Personal Hygiene

Food and beverage personnel are clean and look clean. Hands and nails which are close
to the guest's food have to be absolutely spotless, If they are stained by nicotine from smoking,
the stains should be removed by lemon juice and the underside if the nails whitened with
cosmetic pencil. Long nails are unacceptable as they look bizarre and require almost constant
cleaning. Perfumes, strong after-shave lotions, and strong smelling hair oils should not be used.
Teeth should be presentable and clean and the breath. Only regular professional care and several
daily brushings will guarantee the waiter against offending the customers.

In addition to these more apparent aspects of personal hygiene, food service personnel
also assure the health of the guest by washing hands after using sanitary facilities and by treating
and covering cuts, wounds, and sores with water proof flesh-colored or neutral-color bandages.
In the dining room, personnel should be also careful to avoid sneezing, or excessive nose
blowing in front of the guests, and should, in general, avoid touching face, facial blemishes, hair
and underclothing in the guest's sight.

Etiquette

General politeness and amiability are' obviously expected of food and beverage personnel.
All remarks such as "thank you" and "good morning" should include the guest's name, title, or
the word 'sir' or "madam". When addressing persons with titles' for example, in a luxury hotel
or at a banquet the general rule is to use the title or the form most polite in greeting. For example,
an ambassador is referred to as "your Excellency” when greeting him: “good evening, your
Excellency." After that he is referred to as "sir”. An archbishop, duke or duchess merits an
initial "your Grace" while other titled individuals' with the exception Of royalty ("Your RoyaI
Highness") are addressed initially as Lordship." A cardinal is addressed as “Your Eminence."
All others including knights (Sir---), judges, military officers' priests are addressed as "Sir', not
as "judge" or "captain."

In formal dining rooms, it is also polite to refer to the guest in the third person, although
this not necessary. "Would you like another cocktail, sir?" is a appropriate as "Would the
gentleman like another cocktail?"

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In the Dining Room

While waiting for the dinner and even while eating, customers notice dining room
personnel. They make no complaints about many things that they observe and do not like.

Unpleasant Habits:

 Yawning

 Grouping

 Mannerisms like nail biting, cross arms and lip biting

 Using sign language with unwanted facial expressions

 Shouting, giggling, and horse playing

 Daydreaming

 Putting hands on pockets

 Leaning on walls, tables and chairs

 Staring look

 Chewing gum

 Demand for tip

 Counting tip in view of customers

 Bluffing customers

 Reading newspapers or magazines

 Use of rude or insulting language

 Leaving one's station longer than necessary

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Check your progress!

1. What is professionalism and how is it projected?

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2. How important is professionalism in the dining room and in the restaurant as a whole?

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3. What are some of the unpleasant habits a dining room personnel should avoid?

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Lesson-End Activity

While eating in a restaurant, observe the attitude and personality of your waiter. Evaluate
if he has met the requirements to be a professional dining room personnel.

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UNIT TWO: PREPARATION FOR SERVICE

LESSON 5
Hygiene, Safety and Sanitation in the Restaurant Organization

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OBJECTIVES
At the end of the chapter, the student should be able to:
 Understand the importance of safety at work;
 Identify the causes for safety hazards and the corrective measures to be taken;
and
 Understand how and why standards of sanitation should be adhered to.

Hygiene and sanitation are the foremost considerations in setting-up and managing a
food service business. It is the responsibility of the food service operator to take care of the
health of the customers and workers. This can be done through knowledge of proper hygiene and
sanitation even before the operation starts.

A. Water
This is to ensure the cleanliness of the food, equipment at the dining area, and the
surroundings. Make sure that you have clean water containers that are always covered. It should
be boiled if you are not sure if it is safe from germs and other bacteria. You may use water
purifier or buy mineral water if you have enough funds.

B. Clean Surroundings
Dirty and messy working areas bring about most cases of food contamination or food
poisoning. Pests and insects like rats, flies and cockroaches that touch the food bring bacteria
that may cause disease. Because of this, cleanliness, orderliness and maintenance of a pest
control system in the kitchen and dining area is important. The dining area should be cleaned
regularly. When spraying insecticide, do it during evenings when the eatery is closed to the
public. Keep equipment and utensils safety covered in the kitchen to avoid being sprayed by
insecticides.

C. Sanitation Supervisor
It is advisable to have one staff in charge of maintaining the sanitation of your kitchen
and dining area. Working table, sink, stove and other show-cooking equipment should be cleaned
daily. Dining utensils should always be sterilized. General cleaning should be done every week
to control insects and other pests.

D. Proper Food Handling

In the food service business, proper food handling and storage is important to avoid
spoilage and wastage. Remember, spoiled food that is served would damage your reputation and
business. It may even cause harm to the customers. Avoid buying food or ingredients that are

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easily spoiled. Determine the shelf life or the length of time food or ingredients will stay edible.
For example, fish can stored in the freezer for 2 to 3 days only. Leafy vegetables should be
cooked on the day bought; and meat should not be stored in big cuts because the inner part of the
meat will not be frozen.

E. Waste Disposal
Having a proper system in waste disposal should not be disregarded. Segregate wet and
dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black
plastic bag should be closed and tied when already full to avoid being reached by files and other
insects.

F. Cleanliness, Orderliness and Health of Workers in the Food Service

These are other important considerations in the food service business. Give specific
responsibilities to all workers and make it clear to them that it is their responsibility to satisfy
and ensure the health and safety of the customers. Ensure also that the cook and waiters have
clean bill of health. Require them to have regular medical checkups. Only in this manner can
anyone be assured as to whether or not they are afflicted with a communicable disease.

G. Uniform or Clothes of the Workers

The clothes or uniform of the cook and waiters should be given consideration. Clean and
neat clothes and uniforms give the food business a good reputation. Wearing an appropriate
outfits is one way of showing respect to the customer.

Check your progress!

1. Describe the importance of safety and sanitation at work.

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2. What are some of the accidents that can be avoided due to proper practice of sanitation and
safety?
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3. What is the importance of wearing a uniform in work?

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Lesson-End Activity
Compare the standards of hygiene and sanitation practices in various food service outlets
in your place and highlight steps that should be taken to improve them.

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LESSON 6
The Table and its Appointments

OBJECTIVES

At the end of the chapter, the student should be able to:

 Name the various types of table appointments used in the dining area of a food
and beverage service establishment;
 Mention the criteria for selecting service equipment; and
 Describe the standards sizes, uses and upkeep of the dinnerwares, glasswares, and
flatwares used in different outlets in the food and beverage service department

The table is the "center of attraction" when it comes to food service. Whether it is a
mere canteen or an exquisite restaurant in a hotel, it is the meal time and all other times that food
is served, have a social function and where it is deemed that an immaculate table be seen. This is
a time when people come together to eat, talk and share experiences. People join with others at
mealtime because it is enjoyable to share a meal. The table setting, the way the meal is served
and the behavior of those at the table add to the enjoyment people get when they eat together.
Meals are enjoyed when a table is set with the comfort and convenience of the people in mind.
The table need no be elaborate to make it attractive. However a table should be well laid so as to
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stimulate people appetite. The equipment and other things used to set a table are called table
appointments. They include the table linen, dinnerware, flatware and centre pieces.

CRITERIA FOR SELECTING GOOD TABLE APPOINTMENTS:

Before selecting our tools, utensils and equipment to be procured by the establishment,
the following criteria must first be considered:

 Type of service offered and the category of guests they entertain

 The size of the outlet

 The layout of the dining area

 Durability of the equipment, cost and ease of maintenance

 Availability of stock, facility and its storage, and flexibility of use

 Price factor, availability of funds and standardization

 Design, shape and color, and delivery time of equipment.

The Table

The size and shape of tables depend entirely on the availability of space and the kind of
service employed. Normally, three types of tables are used: the round, the square and the
rectangular.

Square Table for 4 Rectangular Table for 6 Round Table for 8

Fig. 6.1. Types of Tables Used

The height of the table irrespective of the shape should be 75 cm from the floor level. The
diameter of a round table to seat four people should be approximately 92 cm. The size of a
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square table to seat two people, should be 76 cm sq and 92 cm sq to seat four people. The size of
a rectangular table to seat for people should be 137 cm x 76 cm.

The dimension of chairs should be relative to table dimensions. The average height of the
chair should be 92 cm. The seat should be 46 cm from the floor and 23 cm from the top of the
table. This would enable the guests to sit and eat comfortably, without their legs touching the
underside of the table.

Table Linen

Table linen includes table cloths, place mat, table runner and table napkins. They are
called table linen because in old times they were mostly made from linen fabrics which are
durable. Nowadays table linen can be made from both natural and synthetic fabrics.

To choose table linen you must always consider its durability, color, fastness and ease of
care.

Table cloth. These are made with different fabrics and in different fabrics and in
different colors. Usually, patterned or colored table cloth are used for casual dining whilst white
and pastel plain clothes are used for more formal occasions.

The size of a table cloth is determined by the size of the table on which it would be put.
Table cloths should hang down the side of the table up to at least 30cm. For very formal and
buffet tables, the cloth should hång almost to the ground. Table cloths should be well ironed and
used without creases.

Placemats. They usually measure about 28 -43cm. They came in various shapes e.g. rectangular,
oval, round etc. The material used includes linen, lace, plastic, jute, cork etc.

Placemats are easier to maintain but they cannot be used for very formal occasions. They
are used on tables that are beautiful. Sometimes they are placed on table cloths to protect them.
Tablemats are used to cover the place occupied by one person whiles table cloths cover the
whole table.

Table runners. Table runners are usually 30 — 33cm wide and a little longer than the
table on which they are used. They are often used alongside placemats. They are placed across
the middle for the dining table lengthwise.

They are mostly used to make the table attractive. Also they can be a silencer to prevent
dinnerware from making noise oh the dining table; they can also serve as a heat pad.

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 Table napkins. Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or to contract them. There are
different napkins sizes.

The standard sizes are:

 Cocktail 13cm square

 Luncheon 38cm square

 Dinner 56-66 square

Table napkins can be made of paper. They are cheaper and save washing. They can, however,
be used only for informal dining. Table napkins are used for wiping the hands and the mouth,
and protecting the clothes from stains when eating

Dinnerware

Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup
bowls, cereal bowls and dessert bowls.

When selecting dinnerware, consider how the color and design will look when you serve
your food, the durability of the material and the ease of care. Proper handling and storage can
extend the life of your dinnerware.

For competitiveness, presented are the dinnerware and service equipment used for formal
and informal services alike.

ILLUSTRATION DESCRIPTION ILLUSTRATION DESCRIPTION

Footed Cup and Footed Cup and Flat Cup and Saucer Fiat cup and saucer
Saucer Set Saucer Set are part of Set sets are part of the
the typical 5-piece typical 5-piece place
place setting. They are
setting. They also are
used for serving tea or
coffee. The height and used for serving tea or
the style of the cup coffee. The height and
may vary greatly the style of the cup
between may vary greatly
manufacturers. The between
footed cup design has manufacturers The
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 a small pedestal flat cup design has a
protruding from the flat base, without a
bottom of the cup; this pedestal.
pedestal usually fits
into an identation in
the saucer.
Dinner Plate Dinner plates are a Salad Plate Salad plates are also a
component of the component of the
typical 5-piece pface typical 5-piece place
setting. Used for setting. They
serving, entrées, resemble dinner plates
dinner plates are and range in size from
generally 9" to 11" in 6" to S." These plates
diameter and can can be used for salads
feature either a rim or or desserts.
coupe (no rim) shape.

Bread and Butter Bread and butter Rim Shape Rim shapes typically
Plate plates are the final have a flat, distinct
component of a S- edge that ranges in
piece place setting. width from 1%" to
These plates resemble 2%." Rim shapes are
salad plates and are used for plates, bowls,
used for serving saucers, and platters.
bread, butter pats, and The point at which the
servings of whipped rim ends and the
butter. They may also center portion of the
be used for desserts. plate begin is known
Bread and butter as the verge line.
plates are generally 5"
to 7" in diameter.

Coupe Shape Coupe shapes do not Luncheon Plate Luncheon plates are
have a pronounced typically 8" to 9" in
rim. Coupe shaped diameter and are
rnoces feature a perfect for serving
concave body style breakfast, lunch,
that is sirnilar in shape sandwiches, snacks,
to a contact lens. and desserts.

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Rimmed Soup Bowl Rimmed soup bowls Coupe Soup Bowl Coupe soup bowls are
are used for serving like rimmed soup
soups, salads, and bowls and come in a
pastas. These bowls variety of sizes. These
range in size from 7" pieces are great for
to 10." Many serving soups, salads,
manufacturers cereal, and pastas.
substitute the rimmed Like coupe shaped
soup bowl for the plates and platters,
bread and butter plate coupe soup bowls do
as part of the typical not feature a
5-piece place setting. pronounced rim.

Lugged Soup Bowl Lugged soup bowls Cream Soup and Cream soup and
are a unique addition Saucer saucer sets are an
to any table. These entertainer's delight.
small soup bowls can Used for serving a
be used to serve a variety of soups, these
variety of hot and cold bowls feature two
dishes and feature handles and a saucer.
small tab like handles.

Bouillon Soup and Bouillon soup and Rimmed Cereal Rimmed cereal bowls
Saucer saucer sets are Bowl come in a variety of
generally smaller than sizes and are great for
cream soup and serving cereal, soups,
saucer sets. These and dishes of ice
bowls are perfect for cream. Rimmed owl
serving soups that are cereal bowls feature a
made from thin pronounced rim.
broths.

Coupe Cereal Bowl Coupe cereal bowls Fruit/Dessert Bowl Fruit/dessert bowls
are great for everyday are generally 4" to 6"
use. They can be used in diameter and can be
to serve a variety of used to serve
cereals, soups, salads, individual portions of
and desserts. These fruit, nuts, and ice
bowls do not feature a cream.
pronounced rim.

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Oval Platter Oval platters can be Chop Plate/Round Chop plate/round
used to serve meats, Platter platters are often used
breads, vegetables, to serve meats.
fruits, and cheeses. However, one can use
Platters come in a this piece for serving
variety of sizes, a cornucopia of
ranging from 12" to dishes, nd including
20. cakes and pies.

Coffee Pots Coffee pots make a Teapot Tea pots are generally
beautiful addition to shorter than coffee
any dinnerware pots and can be used
to serve hot water or
service. Coffee pots
used to steep tom
are generally taller Many of our
and more slender than Customer, collect tea
tea pots. and coffee pots

Relish Dishes Relish dishes are used 1-Tier Serving Tray I-Tier serving trays
to serve savory are used to serve
condiments or appetizers and
appetizers, such as desserts. They are
chutney, pickles, or typically made from a
olives. dinner sized plate in a
Tray particular
pattern.

2-Tier Serving Tray 2-Tier serving trays 3-Tier Serving Tray 3-Tier serving trays
are used to serve like the 2-tier serving
appetizers and trays are used to serve
desserts. They are appetizers and
typically made from desserts. They are
the dinner plate and typically made from
salad plate of a the dinner plate, salad
particular pattern. plate and bread &
butter plate of a Tray
particular pattern.

Cake Stand Cake stands are used Cheese Plate Glass Cheese plates with
to display cakes. It Dome glass domes are used
can rotate on which a to display and serve
cheeses, appetizers,
cake is placed for
24
 decoration and icing. and finger foods.
They are typically
made from the salad
or dessert plate.
Table 6.1. DINNERWARES

FLATWARE

This is sometimes called Silverware and it refers to the equipment used for eating and
serving food at the table. Table knives, forks and spoons, serving spoons and forks, dessert
spoons teaspoons and coffee spoons are all called flatware. They are made of silver, stainless
steel, wood or plastic.

Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should
avoid their prolonged contact with these foods. Discolored stainless steel can be cleaned with
non-abrasive materials like sifted wood ash.

Below are the flatwares used for formal and informal services alike. Instead of
describing the use of each, we have laid a few reminders and guidelines on how to use them
generally.

GLASSWARE

Glasses, come in various shapes and sizes, collectively they are called glasswares. They
add beauty and height to table setting. Glasswares are made with glass, plastic, stainless steel and
wood. Primarily, they are categorized as:

 Tumblers (flat bottomed, cylindrical glasses that is basically a bowl without a stem or
foot);

 Footed wares (a style of glass whose bowl sits directly on a base or a foot);

 Stem wares (glasses having all three features: a bowl, foot and stem); and

 Mugs (a tumbler with a handle or as a tall glass cup)

Fig. 6.2. Parts of a Glass

25
 There are various types of glassware of different shapes and sizes, all serving their own
purpose. Learning which drinks belong to which glass is beneficiary to both you and your
customers. They receive. a higher quality drink, which in turn reflects back on you and/or your
establishment. Usually, a glassware is named after the drink it is used to serve with, i.e., the
water goblet is used to be a vessel for drinking water or the cocktail glass for most of the
cocktails.

Hollowwares and Other Service Equipment

Hollowware is a term that refers to table service items such as sugar bowls, creamers,
coffee pots, teapots, soup tureens, hot food covers, water pitchers, platters, butter pat plates and
other metal items that went with the china on a table. It does not include flatwares.

Below are some of the most commonly used hollowwares in both formal and
informal food and beverage service operations:

ILLUSTRATION DESCRIPTION
Pitcher Pitchers are used to serve a variety of
beverages including water, iced tea, and soda.

Sugar Bowls Sugar bowls are used to serve granulated sugar

as well as sugar cubes. Generally, these pieces
match the coffee pot, tea pot, creamer, and
serving tray.

Gravy Boat Gravy boats are used for serving gravies and
sauces. Gravy boats may include an attached,
or detached, under plate. You can find these
versatile pieces in a variety of shapes and sizes.

Waiter Trays Waiter trays are the largest and heaviest piece
of the tea set. In addition to their use in tea and
coffee services, the silver waiter tray can be
used to serve desserts, hors d'oeuvres and a
variety of finger foods and beverages in very
impressive style.

26
Creamer Creamers are similar in size to the sugar bowl,
for a given pattern. These pieces feature a
decorative.

Another important piece of service equipment in the restaurant operation is the side
station. It is used by the service staff to keep all the service tools, utensils and other small
equipment in one place. It is also used as a landing table for the dishes picked up from the
kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area.

Fig. 6.3. An Actual Side Station >

Trolleys also ease up the job of food and beverage attendant for it can aid in travelling
not only to the different parts of the dining room but also to other service areas. Some of them
are listed below:

ILLUSTRATION DESCRIPTION
Gueridon or Flambe Trol ley Gueridon or Flambe Trolley. A gueridon
flambe trolley is a small mobile trolley that can
be placed alongside the guest's table. It consists
of one or two burners, a gas cylinder and a
work and storage space for plates and cooking
equipment. using this trolley, the food is
flambed at the guest's table. Only skilled and
well rained waiters are allowed to handle this
service as there is the risk of spoiling food by
overcooking it, and of the flame causing a fire
in the premises.

Room Service Trolley. Room Service Trolley. This trolley is known

for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the
meal and covers on the trolley and wheels it
into the guest's room. This trolley may also be
used as a dining table in the privacy of the
guest's room. Beneath the trolley top, provision
is made for mounting a hot case to keep the
food warm.

27
Dessert Trolley Dessert Trolley. This trolley serves a s visual
aid to sell desserts, Guests area or€ likely to
order dessert if they can see what is available,
particularly if it is well presented Some dessert
trolleys are refrigerated. Gateaux, pastries,
jellies, tarts, pies, flans and souffle can be
served from a dessert trolley.

The table, table appointments and other service equipment are assets of the establishment
and costs a considerable amount of money. Great care should be taken while handling it, and a
strict control system should be employed on its use, breakage and pilferage. Regular inventories
should be taken to keep check on the costs, and to identify the right time to make a purchase
indent to replace equipment that is in short supply.

Check your progress!

1. What ate the different components that make up a good table?

28
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

2. In purchasing tools, utensils and equipment, what are some of the guidelines to be considered?

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________________________________________________

3. Enumerate the major types of glasses and its parts.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________________________________________________

29
4. What is a side station and its importance?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

5. What are some examples of hollowares?

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

6. What care would you take in the use and storage of service equipment?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

30
_____________________________________________________________________________________
________________________________________

Lesson-End Activity
1. As you dine in a restaurant, identify all the service equipment that you could see during your
dining experience.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

31
_____________________________________________________________________________________
________________________________________

2. In your classroom, lay down all service equipment that you have. Test your memory by
rumbling the arrangement of these items and see if you can remember their use and their names.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

LESSON 7

Creative Competency: Table Setting

OBJECTIVES
At the end of the chapter, the student should be able to;
 Recognize the importance of table setting in food and beverage service operations;
 Demonstrate the different types of table setting; and
 Apply the techniques in setting the different types of table service.

32
 Setting a table is the same for casual and formal dining. It is the arrangement of the table
appointments used by one person.

A cover is the amount of space allowed for one person and it covers a space of 50-60 cm.
Tables are set for convenience and comfort of dinners.

HOW TO SET A TABLE

You can use a table cloth or place mat to cover the table. When you use a table cloth, it
should cover the table with about 3() cm overhanging on all sides of the table. The table cloth
should be well ironed with no creases and it must hang evenly on all side.

Points to Remember When Laying a Table

Flatware for place settings must be immaculate and polished. Once these basics are
covered, the rest is detail. Immaculate and polished flatware excludes that with the following:

 Fingerprints. It defeats the purpose to polish flatware then touch it with your fingers.

 Water stains. Running the flatware through the warewashing machine and letting it "drip
dry" leaves water marks.

 Bits offood particles. Even if the dried egg yolk has been sterilized, no one wants it!

RULES WHEN HANDLING FLATWARES:

 Always handle flatware at its "waist," not at the top, which will go into the guest's mouth,
nor at the bottom, where fingerprints will show.

 Always use a cloth napkin or clean cloth when handling flatware to avoid getting
fingerprints on it.

 Use a clean lint-free cloth to wipe down wet flatware to prevent water marks. Only water
makes them, only water removes them.

 When resetting or replacing flatware at a table with guest Present flatware in a cloth
pouch or folded napkin envelope atop a salad Plate; flatware from the pouch and place it
for the guest's use. This is very good room technique and maintains the illusion of
cleanliness and sanitary throughout the restaurant.

 Place pieces of flatware parallel to each other, and perpendicular to the of the table. A
flatware setting should be opposite its mirror image if an even number of covers are
placed at one table.
33
  If it is tarnished, don't use it. Return it to the kitchen

 In the dining room, carry small quantities of clean, polished flatware on a napkin lined
plate, the napkin folded to create a pocket for the silverware.

LAYING FLATWARE:

 Spoons go on the right of the cover and to the right of any knives, with the front up.

 Knives go on the right, with the cutting edge facing the center of the cover.

 Forks go on the left, with the tines, facing up, with the exception of cocktail or oyster
forks, which are placed at the extreme right of the cover beyond the teaspoons.

 Dinner knives and dinner forks are placed next to the plate and on the right and left side,
respectively, and the rest of the service is then placed on the appropriate sides in order of
use.

 Butter spreaders are placed across the top edge or on the right side of the

 Plate, with the handle either at right angles or parallel to the edge of the table.

 Dessert forks are placed just before they are needed. Or, dessert utensils, typically a
dessert fork and dessert spoon may be placed above and centered over the entree plate

 Breakfast and luncheon forks and spoons, when no knives are set, are placed to the right,
with the forks closest to the plate in order of use, and the spoons to the right of the forks
in order of use.

DINNERWARES AND GLASSWARES: RULES IN PLACEMENT

Dinnerwares must be immaculate. It must not have cracks or chips, and if there is no
pattern on the china, it should be vibrant and clear not faded. Glasswares must also be
immaculate with no fingerprints, streaks, water marks, chips or cracks.

Position specific plates and pieces of glassware as follows:

34
  Bread and butter plates are placed at the left of the cover. If there is sufficient space on
the table, the top rim of the B&B plate should be to the left Of and parallel to the top of
the tines of the entree fork. Otherwise, place the B&B Plate directly above the tines of the
entree fork.

 Butter chips are placed on the left of and on a line with the water glass, toward the center
or left side of the cover.

 Coffee cups are last set with the top of the saucer in a line with the top of the last piece of
flatware on the right

 Water glasses are placed to the right of the cover immediately above the point of the meat
or entree knife.

 Wine, liquor, and beer glasses are placed to the right Of the water glass in a straight line
in order of use. The straight line may be angled, with each successive glass being slightly
lower than the one to its left.

 Liqueur glasses or port wine glasses when they are set for banquets, are placed above the
line of table wine glasses.

 Salt and pepper shakers for banquets are placed between covers in a line parallel with the
bases of water glasses.

Rules in Handling Dinnerwares:

 Place dishes on the table and remove dishes from the table using the four fingers of your
hand, putting the four fingers under the lower edge of the plate, and resting the thumb
along the upper edge and outer rim of the plate.

 Lower plates to the table, and placed them where they should be positioned, one half inch
from the edge of the table

 Place full dinner plates with the main item facing the customer, unless the chef has
suggested alternate placement.

 Practice holding plates level with your arm fully extended so you can place dishes in
front of guests sitting at the far side of the booths.

 Use underliners and B&B plates when appropriate.

35
  Place coffee and teacups with the handles to the right, and slightly angled,-pointing to
about 4 0'clock from the customer's point of view.

Rules in Handling Glasswares:

 Carry clean, empty stemware and glassware on a beverage tray.

 Always handle stemware by the stems.

 Handle tumbler-style glasses to the bottom 1 h inch of the glass.

 Never handle glasses by the rims or stand them in the rims. The rim is the weakest part of
the glass.

 Never put fingers in a glass when clearing a table.

 Clear glassware onto a beverage tray

 Refill water glasses without lifting them from the table, if it is possible to do so. Lift
water glasses to fill them, or remove them from the table, only when necessary.
Otherwise, simply take the water pitcher to the table and refill the glasses.

Now that we have mastered the rules in setting tables, let us now see the different types of
table setting (cover) for different meal patterns:

FAMILY DIINER

If there is no first course, then napkin is usually placed at the center of the dinner plate.
The salad plate is then set to the left of the forks. The teaspoon in the place setting is used for
dessert or a dessert forks is carried in with that course.

FORMAL DINNER

Utensils for the first course and a service plate on which it is set are part of a formal place
setting. When the service plate is removed with the first course dishes, it is replaced with a
dinner plate. Silverware for dessert can be set in advance or brought in with that course.

LUNCHEON DINNER

The plate for a first course, if any, is place on top of the luncheon plate. To serve soup,
set the soup bowl and the liner plate on top of the luncheon plate and have a soup spoon already
in place at the right of the teaspoon. A fork for the first course would be placed on the left of the
luncheon fork. Salad can be served with the main course on the luncheon plate.

BUFFET DINNER

36
 A buffet table should be arranged so that guests can serve themselves in the easiest way
possible. A logical order is to start with napkins and plates follow with a variety of foods and end
with bread or rolls, a drink and then the silverware so guests will not have to contend with a
drink and the utensils while helping themselves to food.

In actually and with proper design, a table setting can be impeccable to the highest
quality and could look something like this:

Check your progress!

1. What is a cover?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

2. What are some of the guidelines for table setting?

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

3. What are some rules in replacement for different types of service equipment?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

4. Enumerate the different covers and their components.

37
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

Lesson-End Activity
1. As you dine in a restaurant, identify what kind of cover is being prepared at your table.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

2. As a practical activity, gather all the service equipment needed in one side. Assign every
student a specific cover and let them prepare their own cover under time pressure.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
38
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

LESSON 8

Creative Competency: Napkin Folding

OBJECTIVES
At the end of the chapter, the student should be able to:
 Demonstrate the different types of napkin folding;
 Identify what particular napkin folds are appropriate for such occasion; and
 Perform the folds in the shortest time.

39
 This part of the book contains different napkin folding classified as simple folds, and
each one is explained with clear, step-by-step diagrams. Some are more suitable for decorating a
table centrepiece than individual place-settings.

Apart from clean hands & a good working space, all you need to create the napkin
designs is a square of piece fabric. Linen, cotton, or synthetic fabrics, in embroidered or printed
damask, are all suitable, so long as their texture &color are right for the effect required.

You will need to starch the material first, in order to give it sufficient stiffness, and
ironing is also recommended for complex pleating & less amenable fabrics.

Before attempting any of the projects, it is a good idea to practice the techniques on a
piece of paper. Mastery of these the different folds, will help you to achieve perfect results.

HOW TO USE A NAPKIN

The purpose of a napkin is to blot the lips & wipe fingertips. Its shape & size are affected
by the formality of the occasion, a factor that also determines the placement of the napkin, the
fold, the color, texture & pattern & whatever napkin rings are provided.

The Placement of the Napkin

At a formal affair, to conserve space at a fully appointed place setting, the napkin is
centered on the service plate, a placement that brings the napkin closer to the diner. If the hot
soup is in place when the diner comes to the table, the napkin is placed to the left of the forks.

At an informal meal, the napkin is placed wherever & however the host chooses; in the
center of the plate, to the left of the forks, above the plate, under the plate, on the bread & butter
plate, in the wine glass, draped over the chair, wrapped around the flatware on a buffet, or
arranged decoratively in a container.

Formal Points of Napkin Folds

 The 20-inch napkin is the easiest size to fold into a decorative shape.

 For shape retention, before folding a napkin, lightly starch the fabric & iron out the

 Heavy fabrics hold shape well & are suggested for vertical napkin folds.

 Lightweight fabrics are recommended for horizontal napkin folds.

 Fabrics with a pattern on one side expose the reverse weave and change the appearance
of the napkin fold.
40
THE FOLDS

Now, get ready to practice your creative competency on napkin folding!

FRENCH PLEAT

1. Fold napkin in quarters

2. Roll the first layer of the napkin toward you to the center

3. Fold the second layer toward you and under the first - Do not Roll.

4. Leave the same width of the napkin as the rolled edge.

5. Fold the next layer of the napkin away from you and under the second leaving the same width
as other two folds.

6.Fold under the right and left side edges to center back.

This fold is used primarily as pocket inserts for flatwares and is placed atop a plate.

CANDLE

1. Fold napkin in half triangle.

2. Fold one-fourth of the up forming a cuff

3. Turn napkin over. Carefully roll left to right.

4. Tuck the remaining corner inside the cuff to hold the candle firm.

5. Position the candle with the napkin facing you.

This fold can either be placed on the side of a cover or a top a plate.

BANANA

1. Fold the napkin in half diagonally forming a triangle.

41
2. Fold the left and right triangle to the top forming a square.

3. Turn the napkin to form a diamond. Fold bottom point 2/3 of the way to the tr. and fold the
bottom point back again to the base line.

4. Turn napkin over and tuck the far corners into one another forming a round base.

5. Stand a napkin upright and peel off the two top corners to form a Banana.

This fold con ether be placed on the side of a cover or a top a plate.

PYRAMID

1. Fold the napkin in half diagonally form a triangle with the long point facing you.

2. Fold the far left and right had corners of the triangle toward you to the bottom point.

3. Fold the napkin in half bringing the bottom point under to meet the top point.

4. Left the napkin at the center to stand upright on the two side edges.

This fold can be placed on the center of a cover.

OPERA FAN

1. Fold napkin in half.

2. Fold width into accordion fold leaving last four inches flat.

3. Fold accordion in half with folds on outside; four inch flat will protrude from the center.

4. Create a stand by folding the four inch flat toward the base of napkin letting the folds fan out.

This fold can be placed on the center of a cover.

BISHOP'S MITRE
42
1. Fold napkin bringing top to bottom

2. Fold corners to center line

3. Turn napkin over and rotate 1/4 turn

4. Fold bottom edge up to top edge and flip point out from under top fold

5. Turn left end into pleat at left forming a point on left side

6. Turn napkin over and turn right end into pleat forming a point on right side

7. Open base and stand upright

This fold can be placed on the center of a cover.

LOTUS/WATER LILY

1. Fold all four corners of a flat napkin into the center: then fold four points again to the center.

2. Turn the napkin over and fold four points again to the center pressing all folds tightly.

3. Turn napkin to form a diamond. Using one hand to hold two points at front center of the
napkin and with the other hand reach under that point and pull up flap.

4. Repeat at three other points.

5. Holding centerpoints, reach between petals and pull out additional flaps.

This fold can be placed on the center of a cover.

Check your progress!

1. What are the different uses of a table napkin in a restaurant?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

43
_____________________________________________________________________________________
________________________________________

2. What are the formal points of a napkin folds?

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

3. Enumerate the basic designs of napkin folding.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
________________________________________

Lesson-End Activity
1. Let the students demonstrate the seven basic napkin folds.
2. As a practical exam, demonstrate the different napkin folds and call somebody to identify the
name of the fold.
3. Allow the students to perform under time pressure. You will be judged according to:
 Presentation
 Techniques
 Neatness
 Speed

44