Professional Documents
Culture Documents
Registering guests
Rooming guests
Handling guests luggage
Issuing room keys
Providing information
The Front Office
Handling guests mail and parcel
Administering telephone service
Accounting (making payments and billing)
When planning for this type of event, make sure that all of the additional tableware for
successive courses is present and accounted for before the meal. For an informal meal, you
will need significantly less dinnerware. A very casual meal may only require a single plate,
spoon, knife and fork. A larger informal meal will probably require a dinner plate, salad plate
and butter plate. Separate dinner and salad forks are optional.
Different Styles of Table Setting
Table setting style is the focus of any party where food is served. Tableware and setting plan
depends on the event or occasion and it can be as important as the food you serve. The first
step to do in putting together a beautiful and well-planned meal is to understand the
different styles of table settings.
Formal Table Setting
This is the table setting for festive family dinners, holiday celebrations, weddings and semiformal events. A variety of specialty pieces are used depending on the formality of the
occasion or event and meal plan.
Formal table setting includes dinner plate and fork; salad plate and fork; knife; bread and
butter plate; butter knife; spoon; water and wine stemware; and linens.
To the left of dinner plate (outside in): individual salad fork (when salad is served before the
main course), and dinner fork.
Above salad fork and dinner fork is bread and butter plate and butter knife.
A salad plate is not set. If salad is served before the main course, the salad plate is placed
on top of the service plate.
At the center: service plate, with napkin or soup bowl at the center. Appetizer or other first
course is placed on top of the service plate.
When it is time for the main course, the used appetizer, soup or salad plate is removed
along with the service plate. The entree is immediately served on the dinner plate.
To the right of dinner plate (outside in): soup spoon (if serving an appetizer in lieu of soup,
place cocktail or oyster fork to the right of knife), place or dinner knife.
Dinner spoons and forks may be placed horizontally above the place setting, with spoon
facing right and fork facing to the left, or may be brought in on the dessert plates.
To the right above knife (from left to right forming triangle): water goblet, (white) wine glass,
and champagne flute.
Cup and saucer with teaspoon may also be brought in with dessert, or served separately.
approval.
He serves each guest using a service spoon and fork. All food is presented in silver dishes
with elaborate dressing.
American/Plate Service: The American service is a prepplated service, which means that the
food is served into the guest's plate in the kitchen itself and brought to the guest. The
kitchen predetermines the portion and the accompaniments served with the dish and then
balance the entire presentation in
terms of nutrition and colour. This type of service is commonly used in a coffee shop where
service is required to be fast.
Russian Service: An elaborate silver service thought to be the foundation of French service
except that the food is portioned and carved by the waiter at the gueridon trolley in the
restaurant in full view of the guests.
Display and theatrical presentation are a major part of this service. The principle involved is
to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to
guests and carved and portioned by the waiter.
Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to
be
completed in the restaurant by the waiter or, when a complete meal is cooked at the
tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile
trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required
to fillet, carve, flamb and prepare the food with showmanship. The waiter has to have
considerable dexterity and skill.
Snackbar Service: Tall stools are placed along a counter so that the guest may eat the food
at the counter itself. In better establishments, the covers are laid out on the counter itself.
Food is either displayed behind the counter for the guests to choose from, or is listed on a
menu ca