(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)
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.
|
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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