WAITING ON THETABLE

WAITING ON THETABLE

 Waiting on the table should be carried out quietly,

without haste, with dignity and simplicity. This can be
done through: (1) the use of a serving table ;and (2) the
use of a tray.
The order of placing a course on the table

1. Lay from a small tray the flatware needed.

2. Place the dishes to be needed.
3. Bring the food to the table.
The order for the clearing of the table

1. Take the plates and side dishes of individual

covers.
2. Remove the plates and side dishes of
individual covers.
3. Use a small tray to remove unused flatware
and others no longer to be used.
The order for the clearing of the table

 Some of the steps in removing and placing courses are

carried out from the left side or the right side of the
person being served. For informal meals, service must
be from the left because beverage glasses are on the
right of covers. The other way around is risky. Informal
services, removal and placement are done
simultaneously from the left. Only beverages are served
and removed from the right.
WHEN YOU ARE A WAITRESS

1. Be alert and ready to do your job whenever the hostess

gives the signal.
2. Serve and remove food on the left side, using your left
hand. Never reach in front of the person you are waiting
on. Hold the plate or the dish so that you do not put
your thumb over the rim.
3. Serve and remove the beverage on the right side, using
your right hand. Hold the glass by the lower part so that
your fingers do not touch the top or the in side of the
glass.
WHEN YOU ARE A WAITRESS

4. The first course, such as soup or fruit cup, may be on the

table when the diner sits down at the table.
5. Hold serving dishes low enough so that the person being
waited on can help him self easily.
6. Never reach across the cover in front of a person
seated at the table for any purpose.
7. After the main course, remove the serving dishes, the
large plates and the salad plates. If necessary, crumbs
and other particles of food should be removed by
brushing them with a folded napkin into a clean plate or
a small tray.
WHEN YOU ARE A WAITRESS

8. Water glasses should be refilled without removing them from

the table. A folded napkin can be used with the water pitcher
to prevent drops of water from dripping on the table.
9. In the case of a left – handed person, a thoughtful hostess
and waitress will reverse the usual procedure and serve from
the right.
10. In clearing the table, remove the serving dishes before the
individual plates. Remove all soiled dishes in front of one
person before yougo to the next person on his right. Never
stack the dishes. Sugar and cream for the beverage are the
only food remaining on the table. Silver needed for eating the
dessert or stirring the beverage is left behind also.
ORDER OF WAITING ON PERSONS AT THE TABLE

The direction of moving around a table is from your left to

your right, that is, counter clockwise. You begin at the
cover of one of the following persons depending on who
are at the table.
1. Begin with the hostess at a family table where parents
dine alone with children. At this table, the hostess is the
honored person.
2. Begin with an elderly woman who may be seated to the
right of the hostess because of a disability that requires
assistance from the hostess. This is an uncommon
situation but one that do esexist.
SEVEN GUIDELINES OF SERVICE FOR WAITERS

1. Ladies are served before men; if children are present,

they should be served first, then the ladies, then the
men.
2. Food is served from the guest's left side, with the
waiter's (service person) left hand.
3. Beverages are served from the guest's right side, with
the waiter's (service person) right hand.
4. All the guests‘ food must be brought to the table at the
same time.
SEVEN GUIDELINES OF SERVICE
FOR WAITERS
5. Guest plates must not be removed from the table until all
the guests have finished eating their meal.
6. Never stack or scrape dirty plates on the guests‘ table.
7. Dirty dishes are cleared from the guests‘ right side with
the waiter's (service person) right hand.
PROPER SERVICE ORDER
WAITING ON THE TABLE
WAITING ON THE TABLE
WAITING ON THE TABLE
WAITING ON THE TABLE
TABLE ETIQUETTE
TABLE ETIQUETTE

 Good table manners should be so natural that they

become second nature to us. They are not "put on,” so
to speak. Good manners at the table make meals more
pleasant for others. They are also a mark of a well - bred
person. Those who practice good manners are poised
and at ease.
TABLE ETIQUETTE

There are three(3) general rules that govern acceptable

conduct at the table.
1. Be thoughtful and considerate of others.
2. Handle your table equipment correctly.
3. Eat quietly, without attracting attention, and without
being offensive to others.
Each of these three rules is made up of a number of other
more specific rules. Suggestions for these are as
follows:
GOOD TABLE CONDUCT

1. Be well groomed when you come to the table.

2. Come to the table promptly when called.
3. It is discourteous to make others wait for you and a sign of
thoughtlessness and inconsideration for the person who
prepared the meals.
4. Wait for others instead of rushing to the table a head of
them. When there are older or more important persons,
permit them top recede you to the table.
5. Be seated only after all have assembled at the table and
then sit down at the table at the same time.
6. If you are a man, help or assist the ladies by pulling
out their chairs and pushing the chairs forward as the
ladies are seated.
GOOD TABLE CONDUCT

7. If grace is being said, sit or stand quietly while it is

being done.
8. As soon as you are seated, keep your hands on your
lap and your elbows close to your sides so as not to
interfere with someone next to you.
9. Put your napkin on your lap. Large napkins are partly
un folded; small napkins may be completely unfolded.
10. Be observant of the needs of others. See that
food is passed to them. Do not serve yourself
first unless the hostess asks you to do so.
GOOD TABLE CONDUCT

11. Eat the food served, but be quiet about your eating.
(Gulping and smacking food are repulsive.)
12. Keep your share in the conversation but avoid talking
about unpleasant or objection able topics.(ex. illness,
operation, etc.)
13. Apologize in the even to fan accident, try to forget your
disaster.
14. Never reach or grab for food. Request pleasantly what
you want.
15. Manage your silverware inconspicuously and learn the
rules for its correct usage.
USING SILVERWARE

 General rules in using silverware

1. A knife should be used only when the food can not be
cut with a fork.
2. A spoon should never be used when you can use a fork.
3. Only very dry or firm foods should be eaten with the
fingers.
USING SILVERWARE
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
GOOD EATING HABITS

1. Take small bites and eat slowly.

2. Chew with your mouth closed, and do not talk until your
mouth is empty.
3. Cut off each bite as you eat your food.
4. Lift food to your mouth when you eat. Do not lower
your head to the food.
5. Eat all the food taken on a fork or a spoon at one time.
Never with draw some of it.
6. Have your mouth empty when you drink water or
beverages.
GOOD EATING HABITS
7. Sip beverages; do not gulp them.
8. When food is too hot to eat, wait until it cools.
9. Dip a soup spoon into the soup away from you and
never fill the spoon completely. Dip it noiselessly from
the side of the spoon not from the tip and do not put
the entire spoon in your mouth.
10. Break —do not cut — bread or rolls into small pieces
before buttering. Butter each small piece just before it
is eaten.
11. Put butter, jelly, or marmalade on bread or toast with a
bread-and- butter knife, if one is provided, other wise
use a regular knife.
GOOD EATING HABITS

12. Do not touch the food with your hands except for
certain "finger foods.“
13. Keep each food separate on your plate as you eat.
14. A napkin may be used to screen the removal of
objects from the mouth. Remove the objects with the
fingers as inconspicuously as possible.
15. A tooth pick should not be used except in private
HANDLING TABLE EQUIPMENT

 Place the napkin on your lap. Use it, as

needed, to touch your mouth lightly with a
blotting motion.
 When not in use, keep the knife across the

plate.
 Use a knife only when the food is difficult to

cut with a fork.

 Use the service silverware when you serve

your self from a serving dish. Never use your

own tableware..
HANDLING TABLE EQUIPMENT
HANDLING TABLE EQUIPMENT

 Lift a beverage cup by its handle with one hand.

Never hold it with two hands when drinking.
 When passing plates, be careful not to put your

thumb on the inside of the plate or to touch any

of the food on the plate.
 Never play with the table ware.

 When you are through eating, place the knife

and fork at the center of the plate.

 At the end of the meal, lay the napkin on the

table at the left of your plate, unfoldedneatly.

HANDLING TABLE EQUIPMENT