Tuesday, 2 August 2016

1st sem F&B Notes practicals Correct Handling and practice of service with Spoon and Fork.


(TASK-01)
  Correct Handling and practice of service with Spoon and Fork.
The purpose of this practical is to make you learn about the correct handling & Practice of service with spoon and fork. At the end of this practical you should know about correct handling of fork & spoon.

1)      Hold a spoon and fork in your right hand, both facing up.
2)      They should rest across your middle, ring and little fingers with the base of the gear resting in line the bottom of the little finger, leaving the index finger and thumb free to move the gears. The handles of the service gears should not come outside your little finger.
3)      Allow your index finger to slide between the fork and spoon, and hold the fork between the tips of the index finger and the thumb finger so that you can lift the fork with the index finger and thumb, keeping the handle ends of the fork and the spoon together with your little finger.
4)      Do not allow the handles of the service gears to slide off more than half way of the index and thumb finger.
5)      Lift food items with the spoon and hold them firmly in place with the fork while you serve them into the guest’s plate.
6)      If the item to be served is small or very thin, you can remove your index finger. This enables the fork to be pressed more tightly against the spoon, holding the items firmly. To release the items, insert the tip of your index finger to separate the gear.
7)      Large items such as bread rolls and potato roundels can be lifted by turning the service fork to mould with the shape of the items.
8)      Two knives, preferably fish knives, are sometimes used for the service of soft items such as omelettes and fish.
                         
                                                        (TASK-02)
                                               Carrying a Tray/Salver
The purpose of this practical is to make you learn about how to carry a salver. At the end of this practical you should know about carrying of tray.
A service salver is a round shaped silver or stainless steel tray with a tray mat on it. The salver is carried on the palm of the left hand. The salver is used for various purposes in the food service operations.
ü  Carrying glasses: For placing clean glasses on the table and clearing dirty glasses from the table.
ü  Carrying cutlery: For placing clean cutlery on the table and removing dirty cutlery from the table.
ü  For serving tea/ coffee on the table.
ü  For serving beverages on the table.
ü  Carrying food from the kitchen to the restaurant. 
ü  Clearance of food from sideboard.


 It is important to organize the tray in a way that the weight is concentrated on a precise    point that will be maintained by the wrist and the left hand (a pile of under cups)

 Items less heavy will be placed around heavier items (cups and spoons).                                  


     
                                                                 


                                                                    (TASK-03)
                                                 Laying of Table Cloth
The purpose of this practical is to make you learn about how to lay Table Cloth. At the end of this practical you should know about laying of Table Cloth.
 Food service operations fall into two categories: those which use dining tables covered with table cloth and the others using polished tables, on which the plates are placed on cover mat. The waiter must procure the table cloths or mats from the housekeeping first if mats are to be used, they should be placed exactly at the centre of the cover.
1)      Before laying cloth on the tables, see that the table is firm, in its proper place and in line with the other tables.
2)      Select a table cloth of right size and position yourself between two legs of the table.
3)      Table cloths are generally screen folded with the right side up, (hem is always on the underside of the cloth.)
4)      Place the thumb finger on the top of the inverted fold with the index and middle fingers placed either side of the middle fold.
5)      See that the vertical centre fold is at the centre of the table.
6)      Spread out arms as much close to the opposite side of the table as possible and lift the table cloth, so that the bottom leaf falls free.
7)      Let the middle fold go out of hand and open the cloth out towards you until the table is covered with cloth.
8)      See that the fall of the table cloth is even on all sides.
9)      If you will start lying of table cloth correctly, there will be no need to see on all sides of
the table in the end, it will automatically fall evenly from all sides.
          (TASK-04)
                                Changing a Table cloth during service
The purpose of this practical is to make you learn about how to change a table cloth during service. At the end of this practical you should know about changing of table cloth during service.
When a soiled cloth has to be changed from the table during operation hours of the restaurant, the following method is used
1)      Select a table cloth of right size and position yourself between two legs of the table.
2)      Table cloths are generally screen folded with the right side up, (hem is always on the underside of the cloth.)
3)      Unfold the table cloth till it is folded lengthwise in four.
4)      Place the thumb finger on the top of the inverted fold with the index and middle fingers placed either side of the middle fold.
5)      Spread out arms as much close to the opposite side of the table as possible and lift the table cloth, so that the bottom leaf falls free.
6)      The soiled cloth is then gripped between the middle and fourth fingers and drawn across the table.
7)      As the clean cloth is covering the table, the soiled one is drawn out from underneath.
8)      The soiled one may have the crumbs within its folds, so put it in the soiled linen cupboard.
9)      The fresh one is adjusted to the perfection.











(TASK 05)
PLACING MEAL PLATES & CLEARING SOILED PLATES
The purpose of this practical is to make you learn about Placing Meal Plate & Clearing Soiled Plates. carry a salver. At the end of this practical you should know about Placing Meal Plate & Clearing Soiled Plates.
During service the right and left hands have distinct functions to perform. The left hand carries while the right hand works. Flatware, glasses, cups, and the like are always carried on a tray, never in hands. For safety and to prevent clattering, this tray should always be covered with a paper or cloth napkin. While bringing platters to the side table or guest table, always carry them in both hands. The hand towel should be draped lengthwise over the cloth so you can hold the platter on both ends. If several plates or serving dishes are carried at the same time, place them on the towel so they will not slide. Serving bowls and sauce boats are always placed on a small plate with a paper doily.
Procedure for Carrying Plates :-
A stack of plates:  A stack of plates is always carried with both hands. Wrap your hand towel around the plates so that you do not touch the plates with your bare hands. Do not hold the plates against your body.
One Plate:  Always hold a plate between the thumb and forefinger (index) finger. Your thumb should be flat on the rim of the plate, pointing toward the rim, never into the plate.
Two Plates:  Held from Below: Hold the first plate between the thumb and index finger. The index finger is placed slightly behind the lower rim. Slide the second plate against the index finger and support it with the other fingers from beneath. Held from above: The first plate is held with the thumb and index finger. With that hand turned slightly upward, balance the second plate on the lower forearm and the ball of the thumb. Support the upper plate with the other fingers.
Four Plates: The procedure for carrying four plates is as follows:                                                            
  • Seize the first plate between the thumb and the forefinger
  • Place the second plate between the forefinger (on the top) and the two fingers major and ring finger (under).
  • Place the third plate over the basis of the thumb and the little finger.
  • The fourth plate is carried in the right hand, this will be the first plate placed on table.




























After the guests have finished the main course, any platters or serving dishes on the table are removed first. Then the dinner plates are cleared along with the flatware. Finally, any smaller plates, bread plates, and finger bowls are removed. Before dessert is served, the table is totally cleared, except for water goblets, flowers or other decorations.

The basic technique is the same as carrying two plates from above. After picking up the first plate, arrange the flatware on it. The handle of the first fork is under your thumb. This will secure the remaining flatware. Then slide the knife in at a right angle under the fork. Now pick up the second plate with the flatware, and place the flatware on the first plate, fork beneath the thumb and knife below. The remaining plates are stacked on the second plate, while the flatware is arranged on the first plate. In an elegant service, no more than four plates are cleared at one time. Small food remnants on the plates can be pushed to the lower plate; be sure to turn away from the guest when doing this. When the plates contain a lot of leftovers, they must be scraped away from the table. Clear only two plates at a time and sort-out in the waiter’s pantry.








Thumb rules for clearance of table:-
When tables are cleared, do not dump everything on a single tray, but remove the different articles in this order.    
               
1              Clear all the Main course plates, when all guests finish their food. Until requested by guest.
2               Remove all the side plates.
      3     Remove all unused food. For e.g. Butter, Bread rolls, any platters of unused food etc.
      4     Remove all the condiments, sauces, salt, pepper etc.
      5     In a separate tray or plate remove all unused silver items.

      6       Never mix unused silver items with soiled one.

      7       Remove the soiled glasses and napkins only when guest have left the table.
You may have to make more than one trip for this.  This side station may be used for clearance.  However, it should also always look neat and should not be cluttered up.

                                                                  (TASK 06)
STOCKING SIDEBOARD
The purpose of this practical is to make you learn about Stocking Of Sideboard. At the end of this practical you should know about Stocking Of Sideboard.

The Side Board- (Dummy waiter)
Its requirement and its use
What is Side Board    
The ‘SIDE BOARD’ is a sort of cupboard with a no. of different types of selves to stock the essential cutleries and crockery’s and table linen required during service to the guest in the restaurant or dining room.
What are the advantages of sideboard       
Waiters can lay the table set-up very fast, as all items are available in the Sideboard.
During service, waiters can get required cutleries, crockery’s, service gears very easily.
It provide space for waiters to keep the tray, having dishes and the waiter then, can serve the guest one by one very easily.
It is used for stocking of accompaniments, napkins etc. required during service to the guest.
The style and design of sideboard depend upon:
  • The style of service and the menu offered.
  • The number of waiters or waitresses working from one sideboard.
  • The number of table served from one sideboard (01 sideboard for 04 tables or 16-20 covers)
  • The amount of equipments it is expected to hold.

The essential points for sideboard:
  • The sideboard should be of minimum size and portable so that it may be moved easily if necessary.
  • The top of sideboard should be of a heat resistant material so that hot dishes can be kept at it while servicing.
  • The sideboard should be cleaned and restocked for every next session.
  • The number of items and its quantities, kept inside, should be same always. The sideboard should not be overstocked.
  • Always keep wiped and polished cutleries and crockery’s inside.
  • The table linen should be kept properly stacked and in order.
  • The outer side should be facing to the guest, and the inner side, with having selves and drawers should face to wall, if possible.
  • The other name of sideboard is: DUMMY WAITER.

  • Ashtrays
  • Bread baskets
  • Bottle openers
  • Butter dishes
  • Corkscrews (for opening wine bottles)
  • Condiments: Worcestershire sauce, Tabasco sauce, Tomato sauce, Pickle, chutneys, chilli sauce, etc.
  • Cruet sets: salt, pepper, oil, vinegar, mustard etc.
  • Cutleries: soup, dessert, sundae and tea spoons, fish knives and forks, A.P. knives and forks, side knives, coffee spoons, etc.
  • Doyleys
  • Fingerbowls
  • Glassware, water jugs
  • Linen: napkins (serviettes), napperons, tablecloth
  • Match boxes
  • K.O.T. book, bill folder, pencil
  • Service cloths
  • Under plates, teacups and saucers etc.

         List of Legends
1.        Service spoons
2.        Sweet spoons and forks
3.        Soup spoons
4.        Fish knives and forks
5.        Joint knives and forks
6.        Side knives
7.        Tea spoons, coffee spoons
8.        Fish plates and sweet plates
9.        Side plates
10.     Coffee saucers
11.     Under flats
12.     Service salver
13.     Dirty linen
14.     Check pad on service plate
15.     Assorted condiments
16.     Ashtrays
17.     Water jugs
18.     Bread baskets and butter
19.     Hotplate
20.     Trays

 
Layout of a typical Sideboard:
  
                                                            (TASK 07)
 SERVICE OF WATER
The purpose of this practical is to make you learn about Service Of Water. At the end of this practical you should know about Service Of water.
As soon as the guests take their seats, most of them unfold the napkins on their own and spread them to their laps. However some guests wait for the service staff to do it for them. While opening the napkins, keep the following in mind:
Stand to the right of the guest, pickup the napkin with right hand, unfold, and place the napkin across the guest’s lap. Move clockwise and be careful not to touch any guest while doing so.
In most Indian restaurants, water is offered as soon as the guests are seated. Chilled water or warm water is offered as per the weather. Before serving water, ask for the preference of the guest for tap or mineral water as per the standard of the establishment.
ü  Pick up the water jug and approach the table with waiter’s cloth on other wrist.
ü  Turn the glass right side up, if placed upside down.
ü  Pour the water till an inch below the rim of the glass.
ü  Wait for the last drop to fall into the glass and wipe any dripping if any with the help of waiter’s cloth on the other wrist.
ü  Move clockwise to the next guest and repeat the process.
ü  Serve the host last
(TASK 08)
USING SERVICE PLATE & CRUMBING DOWN
The purpose of this practical is to make you learn about Using Service Plate & Crumbling Down. At the end of this practical you should know about Using Service Plate & Crumbling Down.

The process of crumbing is done after the main course is cleared and before the sweet order is taken and served. The purpose is to remove crumbs or any other food particles that may have fallen during the course of dining.

1. Make sure that the side plate, cruets, and other accompaniments are removed.
2. The quarter plate and a waiter’s cloth folded into a pad are used for crumbing.
3. Hold the plate on the flat of your left hand along with a small knife.
4. Crumbing commences from the left side of the first guest. The quarter plate is placed just beneath the edge of the table.
5. Crumbs are brushed on to the plate using the folded napkin with the right hand. Bring down  the sweet fork from the top of cover.
6. Move to the right side of the guest, crumb the other half of the cover, and bring down the spoon to the right side.
7. While sweet spoon and fork are brought down, the napkin is held under the quarter plate.
8. The knife is used to scrape off any droppings of the sauce or gravy.
9. Move clockwise around the table, crumbing down each guest’s place as required, finishing with the host.


Thumb rule of Crumbing:-
            When the main course is finished, a finger bowl on a quarter plate with warm water & lemon slice should be served.  Then all the cutlery and salt and pepper sauce bottles etc., should be removed, except that cutlery which may be required for the next dessert course.  While removing the unused cutlery, it should not be mixed up with the dirty plates and soiled (used) cutlery.  It should be removed separately; otherwise it may be un-necessarily required to be washed.
After the removal of everything except water glass, ashtray, bud vase and any silver (cutlery) that is required for the next course, the table should be crumbed.  The waiter’s napkin should be folded and used to gather all the food particles on the table at one side.  Then, quarter plate should be swiftly moved under the table and the crumbs gathered at one place should be carefully pushed on to the plate.  This crumbing can be done from any side of the guest.  Care should be taken not to put the dirty plate in front of the guest for long time or more than is necessary.  After the crumbing, the dessert spoon and fork should be brought on the side from the top position, and then the dessert should be served.



                                        










                                               (TASK 09)
                                           NAPKINS FOLD
The purpose of this practical is to make you learn about Napkins Fold. At the end of this practical you should know about Napkins Fold.
A napkin or serviette is a rectangle cloth or paper used at the table for wiping the mouth while eating. It is usually small and folded. The serviette that is folded correctly looks good and adds to the general appearance of the room whether it may be a simple or complex fold. Conventionally, the napkin is folded and placed to the left of the place setting, outside the outermost fork. In an ambitious restaurant setting, it may be folded into elaborate shapes and displayed on the empty plate. A napkin may also be held together in a bundle (with cutlery) by a napkin ring. Alternatively, paper napkins may be contained with a napkin holder. While simple folds are used every day, more intricate and complex folds are used on special occasions. Serviette folds are categorized as cover folds, glass folds and fancy folds.
                                                                                                                              

Some of the folds are:

1.Pocket                                                                                    4.    Bishop’s crown
                                                                                  



2.Book Fold                                                                          5. Cock’s comb 
                                               
                                                                                         


                     

 
   3.Table fan                                                            6.  Cone

                                                                        

7. Tent/ Pyramid                                                        8. Candle

                                                                  


9. Prince –of –Wales feather                                     10. Triple Wave

                                                             




11. Glass Candle                                                                12. Coat

                                                                        


















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