ACTIVITY 1:

DECODE ME!
DIRECTIONS:
Decode the terms
provided below and
arrange the letter to
form a correct word/s.
A B C D E F G H I J K L M
1 2 3 4 5 6 7 8 9 10 11 12 13
N O P Q R S T U V W X Y Z
14 15 16 17 18 19 20 21 22 23 24 25 26

1. 2 5 22 5 18 1 7 5

2. 16 12 1 20 5 4 6 15 15 4

3. 7 1 18 14 9 19 8 9 14 7

4. 19 1 14 4 23 9 3 8

5. 23 1 20 5 18 18 5 6 9 12 12
 Correct Answers:
1. Beverage
2. Plated Food
3. Garnishing
4. Sandwich
5. Water Refill
TECHNIQUES IN SERVING
FOOD AND DRINK
 LEARNING OBJECTIVES
At the end of the lesson, the students should
be able to:
a. explain the various techniques in serving
food and drink;
b. State the sole importance of knowing the
different techniques in serving food; and
c. apply the various techniques in serving
food and drink.
 SERVING PLATED FOOD
 At the left side of the customer, serve the food.
 Hold tray on the right hand, placing food plate
on the left hand.
 Removing of dirty plates and dishes should be
at the right side of the guest.
 Using your right hand, take-out the plate while
holding the tray on the left hand.
 Use tray in delivering and removing of dishes.
 Follow the 3S (stack, separate and scrape).
SERVING SANDWICH WITH COFFEE
 Place the necessary appointments. Keep the knife
and fork on the right side of the cover, salt and
pepper shaker on top and condiments on the right
side of shaker.
 Cup and saucer should be on the right side of the
guest.
 Place sandwich on a tray, holding it using your right
hand. Serving on the right side of the guest, holding
on the plate using the left hand. No thumb on the
plate margin.
 Place sandwich on the middle, side
dish is placed on the top side of the
sandwich.
 When removing the dish, hold the
tray using your left hand and right
hand for empty plate, also with the
condiments. Cups and saucer will
move on the center of the guest.
 SERVING BEVERAGE
 On a bar tray, all types of beverages are served.
 Serve the drinks together with coaster and
napkin.
 Refill water goblet.
 When serving soft drinks, pour into the glass 3⁄4
full without touching the rim. Served with drinking
straw.
 In a glass, pour in the bottled drinks (soft
drinks/beer).
Hold the bottle slightly to the right when
serving a wine to prevent from spillage.
Pour at least 5-10 cm above the glass when
serving white wine.
When serving a red wine, pour delicately, the
neck bottle is close contact with the glass.
Pour quite high when serving sparkling wine.
Served red wine chilled, and white wine cold.
SERVING WITH GARNISHING
(COCKTAIL DRINK)
 All garnishes should be fresh.
 To yield more juice from lemon
and orange, soak it in hot water.
 Store cocktails, cherries and
olives in their own juice
 Use freshly squeeze juices.
 REFILLING WATER
On the right side of the guest, refill glasses or
cups.
Without touching the goblet or glass, refill with
water. Refilling happen after the main course
plate are remove and before the dessert is
served.
Using your right hand, hold the pitcher of
water, and a folded napkin on the left hand.
MODIFIED TRUE OR FALSE
DIRECTION:
Write the word TRUE if the statement is correct then if FALSE,
change the underlined word to make the statement correct.
1. Use napkin in delivering and removing of dishes.
2. Cup and saucer should be on the right side of the guest.
3. In terms of serving the plated food, one of the techniques
that a waiter should practice is that, at the left side of the
customer, serve the food.
4. All garnishes should be decomposed.
5. Place the necessary appointments. Keep the knife and fork
on the right side of the cover, salt and pepper shaker on top
and condiments on the right side of shaker.
Correct Answers:
1.FALSE – tray
2.TRUE
3.TRUE
4.FALSE – fresh
5.TRUE
Thank
you!
Prepared by:
Sir Kim Ducay