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    Chapter # 3: The Professional Server A Training Manual

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    eveida

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    Chapter # 3: The Professional Server A Training Manual

    Uploaded by

    eveida
    1K views14 pages

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    1K views14 pages

    Chapter # 3: The Professional Server A Training Manual

    Uploaded by

    eveida

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 14
    At a glance
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    The key takeaways are the different types of table service styles, ways to serve bread and butter, and the proper components and placement for setting a table in restaurants.

    The different types of table service styles discussed are American individual plate service, butler service, English service, Russian service, French service, family service, counter service, banquet service, and room service.

    The different ways bread and butter can be served are: having a roll and slice of butter placed on a bread and butter plate for each guest, rolls in a basket and butter slices or balls in a dish for guests to serve themselves, rolls and butter served to each guest by the server, and having a small loaf of bread served on a cutting board with a dish of butter slices.

    The PROFESSIONAL SERVER: A Training Manual

    Third Edition

    Chapter # 3
    Table Service, Table
    Settings, and Napkin
    Presentation

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Learning Objectives (1 of 1)

    3.1 Understand and explain the five distinctive methods of service styles.
    3.2 Explain how “service teams” function in fine-dining restaurants.
    3.3 Describe the functions of family service, counter service, banquet
    service, and room service.
    3.4 Know the range of foods that can be offered on salad bars.
    3.5 Explain how dessert tables and trays function.
    3.6 Explain the proper placement of a tablecloth on a table being prepared
    to serve guests.
    3.7 Understand when place mats are used.

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Learning Objectives (2 of 2)

    3.8 Determine how many salt and pepper shakers to place at each table
    and when they should be removed, along with how many sugar and
    creamer sets to place on the table and when to place them, whenever
    coffee or tea is served.
    3.9 Explain the different ways that bread and butter can be served.
    3.10 Understand how to place side dishes and condiments on a table.
    3.11 Explain and demonstrate correct flatware placement.
    3.12 Describe and demonstrate correct glassware placement.
    3.13 Explain traditional breakfast, lunch, dinner, and formal dinner table
    settings.
    3.14 Demonstrate a range of napkin folds.

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Types of Table Service
    American Service (Individual Plate Service)

    – American Individual Plate Service


    – Butler Service
    – English Service
    – Russian Service
    – French Service
    – Family Service
    – Counter Service
    – Banquet Service
    – Room Service
    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Types of Bread and Butter Service

    • 1. A roll and slice of butter placed on a bread and butter


    plate for each guest prior to their arrival.
    • 2. Rolls in a basket and butter slices or balls in a dish for
    guests to serve themselves. The rolls may be served warm.
    • 3. Rolls and butter served to each guest by the server. This
    is typically done so that the rolls can be served hot.
    • 4. A small loaf of bread served on a cutting board with a
    bread knife, accompanied by a dish with butter slices.

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Setting a Table

    ❖ Tablecloths
    • Place Mats
    • Salt and Pepper Shakers
    • Sugar Bowls and Creamers
    • Bread Plate
    • Flatware
    • Glassware
    • Napkins

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Napkin Presentations

    • Distinctive napkin patterns can further add to the


    professional look of a tabletop place setting.

    • Napkin folds can range from the simple flat fold to more
    elaborate folds.

    • Napkins can be placed in the center of a service plate when


    present or in the center of the place setting when a service
    plate is not used.

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Flatware Types and Placement

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Glassware Type and Placement

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Breakfast Table Setting

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Lunch Table Setting

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Dinner Table Setting

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Formal Dinner Table Setting

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved
    Discuss Key Points in Restaurant Reality

    Copyright © 2018, 2015, 2012 Pearson Education, Inc. All Rights Reserved

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