KATERING II (VKWC1021)

PERSEDIAAN RESTORAN
& TATASAJIAN
Lecturer Name: Siti Mazrah Binti Mohamed Ghani
Nama: Nur Husniyah Nadiah Binti Sazali (294364)
Nombor Matriks: 294364
 PROPER ETIQUETTE FOR SERVICE

5 OF PROPER ETIQUETTE
1. Offering them the desired table, bar, or waiting area if there is a wait time.
2. Presenting the guests with a menu and waiting for a few minutes before
going over the order.
3. Clearing off the table only once the customers are done with their meal or
drink.
4. Checking to see if the food is alright or if the customers wish to order more
at intervals.
5. Reducing delay while billing.
 CULTERY ETIQUETTE
WHAT IS CUTLERY ETIQUETTE?
• Etika untuk menggunakan garpu, pisau, dan sudu sewaktu makan dengan betul
• Peraturan sedemikian membantu mengelakkan tingkah laku yang boleh tidak menghormati
dan merengsakan tuan rumah anda atau tetamu lain.
• Rules:
• Use cutlery out to in
• Keep your hands far from food and do not gesticulate.
• Knives and spoons in your right hand & forks in your left hand.
• Fish fork and knife etiquette.
• Dessert cutlery etiquette.
• Special cutlery etiquette.
 USE CUTLERY OUT-TO-IN

• Use cutlery from the outside-in.

• With each course, always use the last utensils to the exterior of your setting.
• With each course, you must use a pair of utensils. The exception is usually the soup,
which you should eat only with a spoon.
• At most restaurants and on formal occasions, used utensils can be replaced with clean
ones for each course.
• On informal occasions, the host or the waiter may ask you to keep your dirty utensils
for the next course.
• If you prefer to have a clean pair, it is appropriate to ask for it.
KEEP YOUR HANDS FAR FROM FOOD
AND DO NOT GESTICULATE
• When holding cutlery, the farther your hands are from the food,
the better.
• Try holding forks, knives, and spoons from the extremity of their
handle, far from the food.
• Use cutlery only to bring food to your mouth.
• Do not make gestures with cutlery, like pointing.
 KNIVES IN YOUR RIGHT HAND

• Hold the knife with your right hand.

• Hold the knife with the handle cupped in the palm of your hand, along
with your third finger.
• Extend your index finger along the back of the blade. Hold your
thumb against the side of the handle.
• Spear with the fork the piece of food that you are going to cut.
• Make gentle movements when cutting food.
• The plate and the food should not move.
 FORKS IN YOUR LEFT HAND

• Hold the fork with your left hand.

• You can hold the fork with your right hand if you are eating food that is supposed to be eaten without a knife,
like pasta.
• Hold your fork like a pen, with the handle between your thumb and index and middle fingers.
• Extend your index finger along the back of the fork. Rest your fourth and fifth fingers in your hand.
• Do not lift the little finger.
• The fork must face down.
• Do not turn it face up as a spoon and do not scoop food with it.
• Use your fork to spear food and bring it to your mouth.
 SPOONS IN YOUR RIGHT HAND

• Use spoons to eat food that is not completely solid, like soup or
pudding.
• Hold the spoon with your right hand.
• Hold your spoon like a pen, with the handle between your thumb and
index and middle fingers.
• Rest your fourth and fifth fingers in your hand. Do not lift the little
finger.
• The spoon must face up. Do not fill the spoon completely to avoid
spills.
FISH FORKS AND KNIFE ETIQUETTE

• Use the fish knife to separate the soft flesh of the fish from the body.
• Do not use the fish knife to cut.
• Since the fish knife is not used to cut, you need to hold it differently
from a regular knife.
• Hold the handle of the fish knife with your right hand, between your
thumb and index and middle fingers.
• Hold the fish fork in your left hand and use it as a regular fork.
 DESSERT CUTLERY ETIQUETTE

• Use dessert forks, knives, and spoons as you would use regular
utensils.
• On formal occasions, always eat dessert with a pair of utensils.
• Usually, a fork and a knife.
• Exceptions are soft desserts that can be eaten with just a spoon. Such
as Mascarpone.
• Treat fruit forks, knives, and spoons in the same way as dessert
cutlery.
 SPECIAL CUTLERY ETIQUETTE
• Some food requires special cutlery. In general, you should simply apply the basic principles of cutlery etiquette.
a. How to use butter spreaders
• On formal occasions, butter is presented with a butter spreader.
• If there is one shared butter spreader, use it as a serving utensil.
• Thus, use the butter spreader only to serve yourself.
• If each guest has an individual butter spreader, use it only to spread the butter on bread.
• Do not use the butter spreader for anything else.
• Also, do not use another knife to spread the butter.
b. How to use meat knives
• Some cuts of meat require a meat knife.
• Meat knives are simply sharper than regular knives.
• Use them as you would use a regular knife.
 SPECIAL CUTLERY ETIQUETTE
• c. How to use seafood picks
• Some seafood requires a pick, a special tool to extract the meat from the claws.

• It is common with crab or lobster. Use the pick as you would use a fork. However, do not use a pick with a knife.

• Simply hold the claw with one hand, and use the pick with the other.

• Other food, such as escargots, require the same type of utensil.

• d. How to use a caviar spoon

• Caviar requires dedicated cutlery.

• The only difference is that caviar utensils are made of neutral material, such as bone.

• Use them as you would use regular cutlery.

e. How to use a teaspoon or coffee spoon

• Handle a teaspoon or a coffee spoon as a normal spoon.

• Use them only to stir the liquid, gently. Ideally, the teaspoon or coffee spoon should not touch the cup and tingle. Stir coffee from down to up.
 DEFINITION OF FOLDING NAPKIN

DEFINITION: Types Of Napkin Folding Suite

• Napkin folding is a type of decorative In Fine Dining
folding done with a napkin. It can be • Bishop’s Hat
done as art or as a hobby.
• Lily Goblet
• Napkin folding is most commonly
encountered as a table decoration in • Rolling Fold
fancy restaurants • The Diamond
• Typically, and for best results, a • The Pouch
clean, pressed, and starched square
cloth (linen or cotton) napkin is used • The Pyramid
BISHOP’S HAT LILY GOBLET ROLLING FOLD

THE DIAMOND THE POUCH THE PYRAMID