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ETIQUETTE

Leonardo da Vinci project 2010 2012


,,KITCHEN AND RESTAURANT GUIDE FOR STARTERS
F&B4YOU
Vieoji staiga Kurn politechnikos mokyklaKursenai - Lithuania,
Colegiul Tehnic de Alimetatie si Turism Dumitru Motoc
- Galati - Romania

Styles of service and


techniques

Silver Service
Guerdon service
Plate service
Family service
Buffet / Carvery service

Silver Service
Silver service is a style of service used by waiting
staff to place food on the plate of customers while
they are at the table. It is a method of serving
food unto the customers plate from dishes, in
front of them, using a serving spoon and fork.
In Lithuania, Romania and Germany known as
French service or known English service in Italy
and Spain.

Guerdon service
This is where the waiter or waitress is required to
prepare, cook, carve of finish dishes in front of
the customer from a side-table or trolley. It
usually involves the procedures of filleting,
carving or flambeing.
In Lithuania known as English style in Romania
known as French style.

Plate service
In this form of service all food is presented
plated by chefs in the kitchen, served to the
customer sometimes with the addition of a side
order which can be silver served or presented
on a side dish.

Family service
In this style of service, the main dish may be
either plate or silver served. All the accompanying
potato, vegetable and salad dishes together with
sauces and other accompaniments are placed on
the table for guests to serve themselves.
In Germany and Lithuanian this is known as
Russian service, in Belgium it is known as table
service.

Buffet / Carvery service


This style of service can be self-service or served from a
service point within the customer dining area. Customers
have a greater control over their meal, both in the time
spent eating and in their choice of food, portion size and
the price they pay.
Examples:
1. Breakfast service;
2. Lunch;
3. Functions - Conference, Banquet, Weddings etc.

Etiquette on the Telephone (I)

Be polite on the telephone using relevant


expressions and phrases.
Be sure of the room number, check it during
the call.
Talking orders the waiter might repeat the
ordered dishes in case the customer could hear
them in order to avoid any misunderstanding.
At first the order by telephone is put down on
a telephone message card, then the waiter
draws a cheque of order.

Etiquette on the Telephone (II)


Be responsive to the special wishes of the
guests, underline them.
If something is not clear, the waiter must ask
about customers' wishes again.
After talking orders the waiter warns the
guest how much time it takes and thanks for
call.

Meet, great and seat (I)


Receiving a guest you must show that you are
enjoyed by his visit.
Cordially greeted visitor will be in a good mood
and feel fine.
Welcomer goes ahead and leads the way.
The waiter offers to women the place by the
table on the right side of men.
If the waiter is male, he helps to seat the ladies.

Meet, great and seat (II)


Ensure that children have high chairs and special
attention.
If the guests sit down themselves, they can not
be asked to replace the table.
Placing customers by the party booked table
during the dinner is not appropriate without
asking the sitting guests.
Usually single visitors are sat down by the single
ones.

Menu presentation (I)


Menu is given unclosed from the left side of the
guest.
Menu is given for everyone visitor, price- current
of drinks is given one for one table.
Aperitif is offered to guests at the moment of
giving menu.
The waiter pays the guests attention into ownbrand and new dishes.
If the guests ask to recommend the dishes, the
waiter polite responses to customers requests
and helps to make decisions explaining the
composition of starters and main courses.

Menu presentation (II)


In time of ordering the waiter stands in front of
the guest.
Taking an order the waiter goes to everyone in a
clockwise direction.
Once guests are finished giving the order, read
it back to them to make sure it is right.

Recommending and selling


(food and drinks/wine)
It is important for waiter to tell the guest about
the features or specials of the day, how many
dishes are cooked and ready that day.
The waiter must know dishes that take a long
time to prepare.
The waiter must know to explain the composition
and preparation of starters, main courses,
desserts.
The waiter must not forget to offer mineral water
or soft drinks.

Service of food and drinks (I)


In a formal restaurant food should be served in
the following order:
- guest of honor,
- female guests,
- male guests,
- hostess,
- host.

Service of food and drinks (II)


Tables are correctly set according to enterprise
standards and are finished to set according to the
special customers requests.
The could soft drinks are served first of all, starters
are brought later.
Strong drinks are served with the dishes.
Serving a few persons at the table the waiter must
bring the dishes of the same category for all.
If there is a fish or poultry course, should be the
plate for bones on the right of setting.

Service of food and drinks (III)


Before the main course the waiter should check
in once shortly to make sure there are no
problems with the order or that the visitors
have enough drinks or that they need anything
else.
Always remove plates, silverware and glasses
from previous courses before you serve dessert.
If the guests do not order dessert, they are
presented menu again.
Try to serve silently and insensibly.

Payment and farewell (I)


Accounts are organized and presented to guests
on requests. The guests should never be kept
waiting for his check.
Payment is taken from the host to the cashier,
then receipt and change returned to the host.
Leave the change on the special tray and give
thanks for visiting.
The individual orders are more confusing. In
thats case the waiter makes out the separate
bills to everyone and brings to account
individually.

Payment and farewell (II)


It is always a courteous practice to ask if any
other services are desired.
Always thanks the customer for any gratuity tip
with sincerity.
Pull out the chairs of the table to enable guests
to move out comfortably.
Wish them warmly and request them to visit
again.