10

TLE
Domestic Work
Quarter 4 – Module 3:
Rules to Observe in Table
Service: Beverages
(Week 3)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Domestic Works. The scope of this module permits it to be used in many
different learning situations. The module covers the Introduction/ Learning
Objectives, Pre-Assessment, Lesson Proper, Generalization, Application, Post
Assessment. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course.

This module discusses about Rules to Observe in Table Services specifically on

Beverage, Serving with Garnishing and Refilling Water.

After going through this module, you are expected to:

1. identify different methods to garnish food;
2. demonstrate on the rules to be observed in the table service (serving beverage
with garnishing); and
3. give the importance to the Standard Operating Procedure.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name:______________________________ Grade and Section:_______________________
Subject:____________________________ Lesson Title:___________________________

Directions: Write the letter of the correct answer.

1. It is defined as any liquid swallowed to quench thirst for nourishment or

enjoyment.
A. Water B. Beverage C. Whisky D. Rum
2. It is important to serve red wine, new, slightly chilled and at a temperature of:
A. 12 -14 ° C B.15 -160 °C C. 10-11 °C D. 22 -24 °C
3. Carbonated drinks are properly served with _____.
A. drinking straw B. ice C. side dish D. pulotan
4. It comes from the French word genievre, which means junifer berry, the chief
flavoring agent in a kind of beverage referred to as ______.
A. gin B. rum C. juice D. whiskeys
5. It is distilled from a fermented mash of sugar cane juice or molasses, which is
produced in most tropical countries and generally bottled at 40 % alcohol, known
as _________.
A. gin B. rum C. juice D. whiskeys
6. The general name for liquors, which means “water of life”. It is distilled from a
fermented mash or corn or other cereal grains.
A. Gin B. Rum C. Juice D. Whiskey

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 7. When removing dirty plates and dishes from the table, do it from the _____.
A. right side B. left side C. front side D. rear side
8. It is a triple distilled whiskey from a mash of barley malt and is aged for at least
four years in wood.
A. Irish Whiskey B. Canadian Whiskey C. Japanese D. Scottish Whiskey
9. To take a look at the other tables you need, how many places away from the table
you are currently serving?
A. Four B. Three C. Two D. One
10. It is a kind of glass that is used for shots of alcohol
A. Shot Glass B. Collins Glass C. Snifter D. Rocks

What Is It

Beverage

Beverage is defined as any liquid swallowed to quench thirst for nourishment or

enjoyment. It is classified as alcoholic and nonalcoholic drinks, which are taken
depending upon the occasion and event.

Beverage ware includes:

A. Glassware
1. Lime glass - common type of glass, brittle scratch – resistant, and gives a soft
luster.
2. Lead glass - it is made of sand, pot ash, lime and lead oxide, termed crystal.
It gives a bell-like tone when tapped and with a brilliant luster.
3. Blown lead glass - is considered fine and expensive with exquisitely intricate
decorations like etchings and sand carvings.

Different Glasses Used in Serving Beverages

High Ball - is Rocks - used Wine Glasses – is Shot Glass – Beer Pilsner or
used for for smaller used for wine. is used for Mug – is used
mixed drinks. mixed drinks, shots of for Beer.
shots of alcohol alcohol.
over ice.

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Champagne Snifter – is Martini Glass – is Collins Glass Irish Coffee
Flute – is used for used for Martinis. - is used for Glass – is used
used for brandy. larger mixed for coffee or hot
champagne. drinks. alcoholic drinks.

B. Plastic, wood, metal, Styrofoam, and papers

These materials are also commonly used nowadays; However, these materials
may lose the taste of class if served to guests.

Other tools used are the following:

https://tinyurl.com/w9fh https://tinyurl.com/ysuya https://tinyurl.com/hr https://tinyurl.com/y2

6mcm 6vp fx36k 5ekbe5

Mixing Glass Funnel Strainer

Blender

https://tinyurl.com/469u https://tinyurl.com/rfxen https://tinyurl.com/2 https://tinyurl.com/ba

dpjp u87 b9mw557 4ucjtp

Ice scoops Two – way Knives

Squeezer
jigger

Alcoholic Beverages
In this beverage the common ingredient is ethyl alcohol.

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Common alcoholic beverages:
• Wine is produced from the fermented juice of grapes and other fruits. It contains
14-21% alcohol. Usually wine is used to compliment meals and in cooking to
enhance flavor of various dishes
• Beer is fermented, slightly alcoholic beverage. Brewed from malt or any malt
substitutes such as grains, grain products, sugars, syrups containing 3-8%
alcohol.
• Liquors are distilled alcoholic beverages. The percentage of alcohol in distilled
beverages is expressed as proof. Below are famous liquors.

1. Spirits
Drinks obtained by distillation after fermentation from vegetables, grains, fruits,
plants and other substances with sugar or starch bound. Typically contain 37. 5
percent of alcohol or greater and are not refined with flavor during distillation
process –with the exception of modern spirits-which are refined with flavors after
distillation such as The Absolute (Swedish Vodka) and Vodka Sobieski (with
cranberry)

1.1 Whiskey
It is a general name for liquors, which means ―water of life. ― It is distilled
from a fermented mash or corn or other cereal grains. Whiskeys are broadly
divided into two categories: straight which are made of grain or malt
(sprouted grain); and blended, which is made from grain, malt, and water.
Other substances such as sherry and burned sugar (caramel) are added in
small amounts to achieve various blended whiskeys.

Whiskey is an alcoholic beverage that is commonly drank ―neat‖, or by itself

with ice. It is associated with scotch whiskeys, so is ―on the rocks,‖ which
means with ice cubes only, as in the oft-heard request: scotch on the rocks.
When it is mixed, it is combined with either water or soda. It does not
commonly share billing with a major mix (citrus is an exception) – for the
clash would be a severe one.

Whiskey is classified as:

• American – generally referred to as Bourbon, which contains at least 51
% of maize and is aged at least two years in oak. Wild Turkey is an
example.

• Canadian – also called Rye is a distinctive product of Canada. It is

distilled from a mash of cereal grains such as rye, barley, or wheat. It is
aged at least three years before it is bottled. Canadian Club and Crown
Royal are examples of this type.

• Irish Whiskey – is a triple distilled from a mash of barley malt and is

aged for at least four years in wood. Examples are Jamierson and Bush
Mills.

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 • Japanese – are from various blended grains that sometimes include
small amounts of rice, but almost never wheat or rye.

• Scottish Whiskey – Whiskey made in Scotland also known as worldwide

scotch. It uses barley in its composition and is found in three basic types
according to the raw material utilized. Single malt scotch, a distilled from
a mash of smoked barley malt then a Blended scotch; a whiskey contains
blends derived from a single malt scotch whiskey originating from several
distilleries.

1.2 Gin
Gin comes from the French word genievre, which means junifer berry, the
chief flavoring agent in gin. It is a the highly aromatic blue-green berry of the
junifer, a low-slung evergreen bush (genus Juniperus) that is commercially
grown in Northern Italy, Croatia, the United States, and Canada.

Present day gins are flavored, distilled, and colorless to pale yellow liquor
made from a fermented mash of cereal grains. The distinct flavor of the gin
comes from exposing the vapor to juniper berries and other plant products. It
serves as a mixer for cocktails like in Martini and Gimlet, Tom Collins, and
the Gin Tonic.

It is recognized as refreshing and cosmopolitan drink. Gin became the darling

of the famous canard cruises, when an American hostess crossed the Atlantic
from U.S.A

to the U.K. wanted to fill in her blank time party. In the Philippines, the most
popular brand of gin among local consumers is the Ginebra San Miguel label.

1.3 Rum
It is distilled from a fermented mash of sugar cane juice or molasses, which
is produced in most tropical countries and generally bottled at 40 % alcohol.

Rums usually derive their name from their place of origin, and each has its
own distinctive flavor. Differing styles such as Amber, Spiced, Dark and
Blanco are produced by different methods.

In the traditional method of process, sugar that has been harvested is placed
in a hacking machine. Then the resulting small pieces are then soaked in
water and grounded. The juice is extracted and filtered, then fermented.

1.4 Vodka
This is clear and colorless and thus resembles gin but has a faint Citrus- like
flavor. It is often used instead of gin or whisky in mixed drinks.

Food and beverage are the two major courses served on the table. Proper

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 serving of these courses is very important. Below is a list of techniques that
will help you do the task correctly.

Serving Plated Food

1. Serve food from the left side of the customer.

2. Use your left hand in placing the food plate of the customer while your right
hand holds the tray.
3. While placing the food plate from the customer’s left side, step your left foot
forward for balance.
4. When removing dirty plates and dishes from the table, do it from the right side
of the customer.
5. While removing the used plates from the customer’s right side, your left hand
should be holding the tray as your right hand reaches to take out the plates.
Maintain your left foot forward for balance.
6. Follow the 3S in dishing out (stack, scrape, separate). Use a tray in delivering
plates of dishes as well as in removing used dishes.
2. Serve in proper sequence.
• Cold dish followed by hot
• Liquid followed by solid
• Salty or sour flavored items followed by sweets
• The “march of the menu” should be appetizer, soup, main course, and
dessert.

Serving Sandwich with Coffee

1. If a customer orders sandwich with coffee, the waiter proceeds with the
following service.

2. Place the necessary appointments. Keep knife on the right side of the cover;
fork on the right side of the cover; salt and pepper shaker on top of the cover
(middle of the table); tomato sauce and mustard next to the right side of the
salt and pepper shaker.

3. If coffee was served and is still in the middle of the cover, the waiter moves the
cup and saucer to the right side of the guest, while excusing himself. In moving
the cup and saucer, lift, never drag the cup and saucer.

4. If food is ready for service, pick up sandwich from pantry and place on tray.

5. Hold tray with the right hand on the left side of the guest, and with your left
hand holding the plate. Put it in the middle of the cover. Note your handling
of plate: No thumb on the plate margin.

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6. Place the sandwich in front of the guest while the side dish such as French
fries or slices of vegetables is placed on the top side.

7. After placing the plate, wish the guest a good meal. Say, “Enjoy your
clubhouse, sir.” Move four places away from the table and take a look at other
tables.

8. If guest is finished with his sandwich, move to his right side, and ask, “Are
you done, sir?” If guest say yes, with the tray on your left hand, hold the empty
plate with your right hand and place it on the tray. Likewise, remove the
condiments, move the cup and saucer to the middle of the cover, then, offer
another cup of coffee.

Serving Beverage

1. All types of beverage are served on a bar tray.

2. Serve all drinks from the right or front of the table, (whichever is more
convenient for the server and the guest) with a coaster and a napkin.

3. Refill water goblet continuously.

4. To serve soft drinks, pour directly into the glass ¾ full without touching the
rim of the glass.

5. Carbonated drinks are served with drinking straw.

6. Serve bottled drinks (beer and soft drinks) by pouring them into a glass.

7. To serve wine from the bottle, hold the bottle slightly to the right to prevent
spillage.
8. To serve white wine, pour from a great height, about 5 to 10 cm above the
glass.

9. To serve red wine (high quality one and old types), pour very delicately with
the neck of the bottle almost in contact with the glass without, however,
actually touching the glass.

10. To serve sparkling wine, pour from quite high up so that the bubbles of carbon
dioxide are freed as it enters the glass and rise to the surface of the wine in
the famous “star” form.

11. Serve red and high-quality wine at 15 to 18 °C (57-63 °F) Serve red wine, new,
slightly chilled at 12 to 14 °C (54-57 °F). Serve white wine, light and gassy,
quite cold at 8 to 10 °C (46 to 50 °F), Serve white wine, robust and with a
strong bouquet cold at 10 to 12 °C (50-54 °F)

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 Serving with Garnishing

Some basic considerations in beverage preparation, usually cocktail drinks (a mixed

drink that contain alcoholic beverage. The mix can be a soft drink, carbonated water,
juice and or another alcoholic beverage) are the following:
1. All garnishing should be fresh.
2. Lemons and oranges may be soaked in hot water to yield more juice.
3. Store olives, cherries, and cocktail onions in their own juice to prevent drying
out.
4. Use fresh fruit juices.

Garnish notes:
A. A ‘FLAG” is a half orange slice and a stemmed cherry on a pick.
B. A “GIBSON” garnish is three cocktail onions on a pick A new cocktail napkin
is served with every order (including repeat orders).

There are three principles to good food: freshness, flavor, and temperature.

Prepare food in small batches so it is always fresh. Ensure that the food is flavorful
and looks naturally appetizing. And finally, always serve food at the right
temperature. Hot food should be piping hot and cold foods should be thoroughly
chilled. We garnish food to drive sales and satisfy customers. Some garnishes add
value to the food and enhance the food on the diner‘s plate while other garnishes are
non-functional garnish and only garnish the food serving line. Non-functional
garnishes add no value to the food on the diner‘s plate and should therefore be
avoided unless they are appropriately paired with the item they are garnishing.

The different methods to garnish food are:

1. The delivery system - This is the method that involves your equipment and
method of delivery to the customer.

2. Functional-Individual Garnish – These are utilized when the food item is an

individual stand-alone serving.

3. Functional-Batch Garnish – These garnishing techniques are quick and

effective for batch presented food items such as sukiyaki or beef stew. Simply
prepare a colorful garnish that compliments the food and sauté it as needed
to garnish the entire pan. All garnishes should enhance the final dish that the
customer takes to his seat in the dining room. They should add value to the
menu item they are garnishing.

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Examples of Beverage Recipes:

Drink Glass Ingredients Mixing Garnish

Method
Bloody Napoli 1 ½ oz vodka fill w/ On Ice Celery
Mary Grande Bloody Mary Mix stalk and
lime wedge
Champagne Pre chilled ¾ oz Brandy Blend/strain Lemon
cocktail Bella ¾ oz dark crème de twist
Grande cacao
2 oz crème
Manhattan Pre chilled 1 oz Bourbon Stir/strain Cherry
cocktail 2 ¾ oz sweet
vermouth
Martini Pre chilled ¼ oz Dry Vermouth 2 Stir in mixing Olive
cocktail oz gin glass and
strain
Rob Roy Pre-chilled ¼ sweet Vermouth 2 oz Stir/strain Cherry
cocktail; scotch

Refilling Water

1. Refill glasses or cups from the right, leaving them in position on the table
rather than picking them up.

2. If a guest requests more water, fill her glass or goblet without removing it from
the table. Hold the pitcher of water on the right hand and a folded napkin on
the left hand to catch any water that drips as the glass is being refilled. As a
matter of routine, water glasses or goblets are refilled after the main course
plates are removed, and before dessert is serve.

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 What’s More

Use a separate sheet in answering the test. Be sure to write the following:
Name:______________________________ Grade and Section:_______________________
Subject:____________________________ Lesson Title:___________________________

Directions: Match column A to Column B.

A B
1 It is produced from the fermented juice of grapes. A. Lime
2 Common type of glass, brittle scratch-resistant, and gives soft
B. Wine
luster
3. Common ingredients of Wine, Beer and Liquors C. Liquors
D. Ethyl
4. Distilled alcoholic beverages
Alcohol
5. It is also called Rye. E. Vodka
6. It is clear and colorless, and it resembles gin but has a faint F. Canadian
Citrus-like flavor. Whiskey
7. A kind of glass that is used for mixed drinks. G. Beer
8. It is fermented, slightly alcoholic beverage. H. High Ball
9. Drinks obtained by distillation after fermentation from
I. American
vegetables, grains, fruits plants and other substances with
Whiskey
sugar.
10. It is generally referred to as Bourbon. J. Spirits

What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:
Name:______________________________ Grade and Section:_______________________
Subject:____________________________ Lesson Title:___________________________

Directions: Answer the following questions.

1. As a Server why do you need to keep your balance especially in serving

beverages?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. Is it important to be courteous to the guest? Why?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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 What I Can Do

DEMONSTRATION
Directions: Take a video of yourself performing three (3) demonstrations provided
below on the rules to observe in table service. The scoring rubric should also be
observed. Send your videos to your teacher for this performance.
• Demonstration No. 1: Beverage
• Demonstration No. 2: Serving Beverage with Garnishing
• Demonstration No. 3: Refilling Water

Scoring Rubric for the Demonstration

Moderately No
CRITERIA Highly Skilled Skilled Unskilled
Skilled Attempt
30% (30-29) (29-27) (26-25) (24-23) (22-21)
Proper and Appropriate and Appropriate and Appropriate and Does not select, No attempt
effective effective effective effective prepare, and to use
use of tools, selection, selection, selection, use appropriate tools/
equipment, preparation and preparation and preparation and materials and equipment
and use of materials use of materials use of materials tools/equipment to task
materials and tools/ and and given
equipment all tools/equipment tools/equipment
the time. most of the sometimes.
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Does not follow No attempt
application application of all application of application of systematic to apply
procedure work procedure work procedure work procedure application of procedure
all the time even most of the time sometimes with procedure and to the task
without proper with minimum constant highly given
supervision supervision supervision dependent
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- motivated Self- motivated Needs to be Not
security motivated and and observes and observes motivated and motivated
work habits observes all most safety and sometimes some does not and totally
safety and security of the safety and observe safety disregards
security precautions security and security safety and
precautions all most of the time precautions in precaution in security
the time. in work work work precautions
in work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finishes the Finishes the Finishes the Finishes the No work at
work ahead of work on time work close to work beyond the all
time given time given time.

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 Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Grade and Section: _______________________
Subject:____________________________ Lesson Title:_____________________________

Directions: Write the letter of the correct answer.

1. It is a kind of glass that is used for shots of alcohol.

A. Shot Glass B. Collins Glass C. Snifter D. Rocks
2. To take a look at the other tables you need, how many places away from the table
you are currently serving?
A. Four B. Three C. Two D. One
3. It is a triple distilled whiskey from a mash of barley malt and is aged for at least
four years in wood.
A. Irish Whiskey B. Canadian Whiskey C. Japanese D. Scottish Whiskey
4. When removing dirty plates and dishes from the table, do it from the _____.
A. right side B. left side C. front side D. rear side
5. The general name for liquors, which means “water of life”. It is distilled from a
fermented mash or corn or other cereal grains.
A. Gin B. Rum C. Juice D. Whiskey
6. It is distilled from a fermented mash of sugar cane juice or molasses, which is
produced in most tropical countries and generally bottled at 40 % alcohol.
A. Gin B. Rum C. Juice D. Whiskeys
7. It comes from the French word genievre, which means junifer berry, the chief
flavoring agent in a kind of beverage is referred to as _______.
A. gin B. rum C. juice D. whiskeys
8. Carbonated drinks are served with _____.
A. drinking straw B. ice C. side dish D. pulotan
9. It is important to serve red wine, new, slightly chilled and at a temperature of:
A. 12 -14 ° C B.15 -160 °C C. 10-11 °C D. 22 -24 °C
10. It is defined as any liquid swallowed to quench thirst for nourishment or
enjoyment.
A. Water B. Beverage C. Whisky D. Rum

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 13
DepEd (n.d.). K to 12 Domestic Works.
Reference
What I Have What’s More
Learned
1. To prevent 1. B
spilling of the 2. A
beverages 3. D
served 4. C
2. So that they 5. F
will patronize 6. E
your bar 7. H
8. G
9. J
10. I
Answer Key