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Types of Table Service in Dine in Restaurants: 1. French Service. This involves tableside preparation.

The food to serve is partially prepared at the kitchen; the preparation of food is completed at the side of the customer’s table and done by a chef or headwaiter. 2. Russian Service. The food is portioned into silver platter with enough servings for one table.

3. American Service. This type of service may also called “Plate Service” because food is served into the customer’s plate in the kitchen itself and brought to the guest. Plated foods usually served with garnish on the right side of the customer. 4. Buffet Service. At the buffet table, the customers have to fall in line to get their own food. This is self-service. The foods in buffet table are arranged in sequence. There is a risk in this type of food service: possible in shortage of food. The waiters should portion the food in each customer’s plate to prevent this shortage. 5. Fast Foods. It is also a “self-service”. The foods are cooked and displayed at the counter. Customers should fall in line with a tray at a counter. The payment should pay at the cashier at the end of the counter. 6. Counter Service. This service is very common in food chains. BEVERAGES An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. Beer is the world's most widely consume and probably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat. Pale Ale Pale ale is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the world's major beer styles. Stout Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London.[81] This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined. Mild Mild ale has a predominantly malty palate. It is usually dark coloured with an abv of 3% to 3.6%, although there are lighter hued milds as well as stronger examples reaching 6% abv and higher.

Wheat Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law). The flavour of wheat beers varies considerably, depending upon the specific style. Lager

is a distilled alcoholic beverage made from sugarcane by-products such as molasses. Distilled gin is crafted in the traditional manner. Tequila . cherries. It is composed primarily of water and ethanol with traces of impurities and flavorings. Rum . Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink.(Spanish pronunciation: [teˈkila]) is a spirit made from the blue agave plant. usquebea (1706) and iskie bae (1583). derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine. or directly from sugarcane juice. Wine . Rum can be referred to by descriptors such as “ron viejo” ("old rum") and "ron añejo" ("aged rum"). by a process of fermentation and distillation. the standard Polish.(-k-) (diminutive suffix. . and in the highlands (Los Altos) of the western Mexican state of Jalisco. and fruit wine is produced from fruits such as a type of distilled alcoholic beverage made from fermented grain mash. Although several different styles of gin have existed since its origins. Wine involves a longer fermentation process than beer and also a long aging process (months or years). Some brandies are aged in wooden casks. Gin . as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. 65 kilometres (40 mi) northwest of Guadalajara. Vodka is made by distillation of fermented substances such as grains. Brandy . malted barley. The name gin is derived from either the French genièvre or the Dutch jenever. Vodka . Whisky (Scottish English and British English) or whiskey (Hiberno-English and American English . rye. Russian: водка) is a distilled beverage. which both mean "juniper". Earlier anglicizations include produced from grapes. malted rye. when stored in cool conditions. Russian and Lithuanian vodkas are 40% abv (80 proof). although many non-export Russian brands are sold at 38%. but these products are typically called eaux-de-vie. The name "lager" comes from the German "lagern" for "to store". made generally of white oak.(from brandywine. including barley. is then usually aged in oak barrels. a clear liquid. These brewers noticed that the beers continued to ferment. or apples. The name "vodka" is a diminutive form of the Slavic word voda (water). potatoes. or sometimes fruits. interpreted as little water: root вод. while some are simply coloured with caramel colouring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and colouring). by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals. to which a distilled beverage (usually brandy) has been added.(vod-) [water] + -к. among other functions) + -a (postfix of feminine gender). except that in the United States corn whiskey need not be aged. Pale lagers are the most commonly consumed beers in the world. and maize (corn). Whisky is aged in wooden casks. resulting in an alcohol content of 9%–16% ABV. a spirit which derives its predominant flavour from juniper berries (Juniperus communis). Brandy is also produced from fermented fruits other than grapes. Fortified wine is wine (such as port or sherry). and to also clear of sediment.(Polish: wódka.Lager is the English name for cool fermenting beers of Central European origin. Traditionally prepared vodkas had an alcoholic content of 38% by volume. Today. The distillate. Sparkling wine can be made by means of a secondary fermentation. Different grains are used for different varieties. Whiskey or whisky is an anglicization of a Goidelic name (Irish: uisce beatha and Scottish Gaelic: uisge beatha) literally meaning "water of life". it is broadly differentiated into two basic legal categories. primarily in the area surrounding the city of Tequila.

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