ANSWER THE FOLLOWING

¼ sheet of paper
1-3 Give the 3 methods of
serving food

1-5 Give at least five sit down

services

1-5 Give examples of courses

 TABLE
SERVICE AND
SETTING
 There are three
methods of serving
food, namely:
1. Sit down
2. Tray
3. Buffet
 TRAY SERVICE
Includes the arrangement of all
courses for meal-be it breakfast,
lunch, supper or snacks on a lined
tray
-One tray is normally for one
cover or an individual person.
The guest eats his
meal on the tray.
• This is common in
hospitals and
schools
 BUFFET SERVICE
Includes the arrangement of all
courses from soup to dessert on
the buffet table for a meal
• The guest, moving around the
table , helps himself of the food
by putting these on his individual
plate.
 SIT DOWN SERVICES
The arrangement of the table
appointments is on a
designated table and guests
are served by waiters or they
may partake from a common
pot while sitting down
Sit down services are:
• Russian Style
• English Style
• American Style
• Family Style
• Blue Plate or
Apartment Style
 RUSSIAN STYLE
Style and description:
Dignified, formal,
elaborate, uses
well-trained waiters
and has expensive
table appointments
Nature of menu:
a. Consists of 5-7
courses with
accompanying wine
for each course
b. Courses are simple
yet dignified and
elaborately
prepared
COURSE:
is a specific set of food items that are served
together during a meal, all at the same time
Soup: Cream of Asparagus
Appetizer: Cocktail shrimps--------- Dry Sherry
Entrée: Fish Fillet with sour cream--- White wine
Main Dish:Beef Roast----------------- Red wine
Salad:Green veg. w/ thousand
island dressing
Dessert: Crema de Fruta
Beverage: Brewed Coffee
STYLE OF SETTING:
a. Tables are covered
with the best linen
,damask, or lace
Silence cloth is place
underneath
DAMASK - reversible figured fabric of silk,
wool, linen, cotton, or synthetic fibres, with a
pattern formed by weaving.
SILENCE CLOTH
b. Beautiful place
plates are placed
at the center of
each cover
c. Silverwares are
arranged on both sides of
place plate, according in
the order of use
It includes dinner fork,
spoon,and dessert spoon
d.Goblets and wine
glassees are placed
above the tip of knives
which are arrange in
diagonal or rectangular
fashion
e.Large napkins are folded
and placed on the left side of
place plate or on soup plate
f.Dinnerwares includes soup
plate and underliner,dinner
plates,salad plate,dessert
plate and cup and saucer
g. Table decors include
elegant fresh flowers and
simple ,elegant candles
MANNER OF SERVING
a.Service of food is from the
side rather from the table
b. Each waiter waits on six guest
c.Service table (on the
side)should contain water,table
appointments,wines serving
dishes.etc
MANNER OF SERVING
d.Water is poured before guest
sit down
e.Soup is served first. Wine is
poured after soup and both are
served at the right side
f.Remove soup plate at the left
side with the left hand
g.Set entrée plate at the right
with the right hand.
h.Serve entrée on serving platter
at left side starting with the
guest of honor.Serve wine
before entree
i.Remove entrée plate. set main
dish plate
j.Serve main dish and salads
and other accompaniments on
the right side. Serve wine before
the main dish
k.Remove main dish plate and
set dessert plate.Serve coffee
with dessert
ENGLISH SERVICE SETTING:
Style and description:
• “host service”
• Informal, used for daily family
meals, and can also be used
for formal occasions with few
guest.
• No waiter needed
Nature of menu:
• Number of courses similar to the
daily meal pattern:
• Soup
• Main dish
• Salads/vegetables
• Rice/bread
• Dessert
• coffee
b. Main dish such as Baked
poultry or Roast beef may be
sliced on the table
c.Vegetable salad may be
mixed at the table

d. Wines may be served if

there is an available waiter
Style of Setting:
a. Dining table must be
spacious for carving and
mixing
b. Each cover contains table
appointments except dinner
plate
c. Dinner plates are arranged at
the left side of server or on both
side table near her or the
hostess
d. Platters of food are arrange at
the side table
e. Centerpiece (flower, etc is at
the center of the table
Manner in serving:
a. Each course is served on
the plates by server(mother
,father or hostess)
b. Plate of food is passed
from one person to next
until it reaches the farthest
c. Courses served are as follows:
• Soup
• Salad
• Main dish
• Dessert
d. After each course, empty plates
are passed back to server and
placed on the side table
e. Cleaning of table is done after
diners have left and the hostess
does this
Family or compromise:
STYLE /DESCRIPTION:
Informal,similar to English
style,practical for small
group,food is served on
the table by the diners and
consists about 4-5 diners
NATURE OF SERVING:

a. Menus includes main

dish and accompaniments
and desserts
Style of setting:
a. Dining table if informal
may use placemats or
table runners
b. All table appointments
for each cover are
already laid out
c. Platters of food
are arranged at
the center with the
accompanying
serving spoons
and forks
d. Centerpiece is
optional
Manner of serving:
a. One diner takes charge of
distributing food
b. Other diners pass on their
plates to the server
Food then passed back
c.After the main course,all dishes
are cleared taken to the kitchen
d. Dessert is brought from
the kitchen then served in
a similar manner as the
main course
American or country style:
Style and description:
• Practical for everyday
meals and characterized
by serving food from one
common pot in which
diners help themselves
Nature of menu:
a. Menu consist of the usual
meal patterns
Soup
Main dish
Vegetables/salad
Bread/rice
Dessert
Coffee
Style of setting:
a. Spacious dining table
b. Placemat maybe used
instead of tablecloth
c. Each cover has a complete
table appointments
d. Platters of food are arranged
at the center
e. Certerpiece is optional
Manner of serving:
a. Serving is done at intervals of
different diners
b. The diners nearest to the food
helps himself then passes it
on the others
c. After everyone is through ,
platter is set back on the
table
d. No sequence of courses is
followed
e.If second servings are desired,
diner can reach for the platter or
ask some one to pass
f.Desserts may come from the
kitchen in individual or from
platters
g. In cleaning,one or
two members bring the
plates to the kitchen
Platters is done first then
individual plates
,glasses, and flatware
Apartment or blue plate:
Style and description:
• Food is served in
individual plates
• Appropriate for big
parties
Nature of menu:
a. Menu depends on the
occasion
b. Number of courses is
limited since food is
arranged on individual
platters
c. Courses should be in
such a way that food
does not run into each
other in the plate
Style of serving:
a. For parties, a counter or
dining table maybe
used for arranging
plates with food.
Guest pick thin plates and
move to other places for
dining
b. Food arranged in
dinner plates are taken
from the kitchen and
served
c.No platters are
served, except second
helping is asked
Manner of serving:
a. Food is served on the
side and placed on
individual plates
b. Plates are served
immediately after or
before the diners and
are set on the table
c.When the meal is
through, each diner
takes his or her
plates to the
kitchen
Buffet service:
Style and description:
• The food is offered at the
table
• Diners helped themselves to
the food and look for a
place to eat
Three types of buffet:
a.Plate buffet
• Diners eat while holding
the plate
b. Tray buffet
• Diners use tray to hold
plates and
appointments
• C.SIT DOWN BUFFET
• Diners are provided with
tables to eat their food
nature of menu:
a.Number of courses may vary from
three or more depending on the
budget
b.Food can be kept hot or cold with
the use of warmers or coolers
c.Food is more than
enough for
thenumber of
guests
d. Second serving
or more is allowed
Style of setting:
a.Size of the table depends the
number of courses
b.Table is covered with cloth
hanging at floor length
c.Table appointments are
arranged at the end or both
ends of table
d.Foods are arranged on serving
platters
Accompaniments are placed
beside each main dish
e.Serving flatware are on the side of
platters or beside the food
f.Setting maybe single or double, for
single all courses are set around the
table
Double-one is on one side and
another similar set on the other side
Manner of serving:
a.Diners help themselves individually
b.Second serving are allowed if diners
wish to go back
d.Table should be arranged and
rearranged every now and then
e.A tall centerpiece creates a
dramatic impact on the table
f.Table is cleared when everyone is
finished eating
Tray service:
Style and description:
• Use for informal and semi-formal
occasions
• Dishes ad table appointments are
Arranged on trays.
This is practical for hospital room
service ,in hotels and school
canteen
Nature of menu:
a.Choices of menu is limited due to
limited space
b.Size of serving is limited due to size
of dinner plate
c.Number of courses may include
Soup
Main dish
Vegetables/salad
Rice/bread
Dessert
Style of setting:
a.Arrangement of table appointments
for individual cover is similar to
standard way
b.Size of try is about 18” by 12”
c.A placemat may be place on the
tray to make it look near and
attractive
d.All courses except soup and dessert
maybe arranged on the dinner plate
Manner of serving:
a.Tray is brought to the dinner from
the kitchen
b. Food is neatly and attractively set
on the respective dinnerware
c. Keep hot foods hot and cold foods
when serving
d.A dainty flower arrangement on a
small vase at one corner of the tray
can enliven the arrangement
French service is a formal type of
service originated for European nobility
and
currently enjoyed by the few who can
afford the time and expense of meals
served
in this manner. This type of service is
used in upscale restaurants, elegant
hotel
dining rooms, cruise ships, resorts, and
casinos.
French Service, Tableside Cooking: In
French
service, food is cooked in front of the
guests on a small spirit
m, serves the plates as dished upby the chef de
hes, and stands ready to assist whenever
is served and cleared from the right of the guests
bread,and salad, which should be placed to the
sts.Finger bowls—bowls of warm water with rose
es inthem—are served with all finger foods and
meal. The fingerbowl is set on an underliner, a
doily, and placed, with a cleannapkin, in front of
dishes are cleared only when all guests
eir meals.French Table SettingThe French cover
oeuvre plate (or show plate), napkin, dinnerfork,
poon, butter plate, butter spreader, dessert fork
water or wine glass. The French arrangement of
wn inFigure 2-2.Advantages and Disadvantages
he advantages of French service are that guests
al of attention,and the service is extremely