Chapter 3 Styles of Service and Place Settings

Chapter 3 Styles of Service and Place Settings Copyright 2008 Delmar Learning. All Rights Reserved.

Names of Service • Three basic kinds for à la carte – – – • Two kinds for banquet – – Copyright 2008 Delmar Learning. All Rights Reserved.

Names of Service (continued) • Three kinds for buffet – – – • See Figure 3 -1 Copyright 2008 Delmar Learning. All Rights Reserved.

Why the Confusion? • Service was taught by: – “Pass it down system” • Learned only by men who participated in apprentice programs at the great hotels and restaurants Copyright 2008 Delmar Learning. All Rights Reserved.

Why the Confusion? (continued) • Very little written or recorded about proper • Maître d’hôtel – Demanded – Had strict rules concerning service • Waiters learned how to serve guests properly • Service remained consistent Copyright 2008 Delmar Learning. All Rights Reserved.

Why the Confusion? (continued) • Waiters became – • Styles of service • Ideas about service passed down – – Copyright 2008 Delmar Learning. All Rights Reserved.

First Textbook for Waitresses • Written in the late 1800 s early 1900 s • Written for – Wives who entertained husband’s guests – Women who worked as domestics – But NOT for waitresses of today Copyright 2008 Delmar Learning. All Rights Reserved.

The Beginnings of Service • Evolved from – Individuals who • served their masters food and beverages • Servants accompanied masters to wealthy individuals’ homes Copyright 2008 Delmar Learning. All Rights Reserved.

The Beginnings of Service (continued) • First banquets – Classical Rome • Attended by wealthy Romans • Restricted to men Copyright 2008 Delmar Learning. All Rights Reserved.

The First Commercial Establishment • The years A. D. 1000 to 1500 – and – Travelers stop at inns and taverns for a complete meal • • —Paris, France – —first restaurant open to the public Copyright 2008 Delmar Learning. All Rights Reserved.

The First Commercial Establishment (continued) • French service – meals served in France – Done with considerable flourish and show • Divided into Copyright 2008 Delmar Learning. All Rights Reserved.

The First Commercial Establishment (continued) • French service – —server who assisted the guest by obtaining and serving the food Copyright 2008 Delmar Learning. All Rights Reserved.

The Basic Place Setting • Has not changed substantially from the original place setting – Begun in homes and restaurants – • See Figure 3 -2 Copyright 2008 Delmar Learning. All Rights Reserved.

Correct Way to Set the Table • Management must – Be a stickler for detail – all tables and correct mistakes before the banquet begins or dining room opens • In general, the utensil that will be used first is placed farthest from the guest • See Figure 3 -4 Copyright 2008 Delmar Learning. All Rights Reserved.

Correct Way to Set the Table (continued) • Coffee cup handle – For a right-handed person • “Cup at five o’clock” • See Figure 3 -6 – For a left-handed person • “Cup at seven o’clock” – Strictly for guest comfort • A detail that stands out from competitors Copyright 2008 Delmar Learning. All Rights Reserved.

French Service Today • Born from the French revolution – Chefs used their skills to prepare meals in front of guests • French service today characterized by – Service person finishing off the food in front of the guest Copyright 2008 Delmar Learning. All Rights Reserved.

French Service Today (continued) • Guéridon – A cart that brings partially prepared food from the kitchen • Réchaud – A small heating utensil used to finish off cooking in front of the guest Copyright 2008 Delmar Learning. All Rights Reserved.

French Service Today (continued) • Chef de rang – Person highly skilled – in front of the guest • Commis de rang – the chef de rang – Places food order in – the food to the chef de rang – Clears dirty dishes from guest’s table Copyright 2008 Delmar Learning. All Rights Reserved.

French Service Today (continued) • Advantages and disadvantages – See Figure 3 -7 Copyright 2008 Delmar Learning. All Rights Reserved.

Russian Service • Cuisine of Russia greatly influenced by the French • Catherine the Great – French chefs – Was a great • in French restaurants influenced by the Russians Copyright 2008 Delmar Learning. All Rights Reserved.

Russian Service (continued) • Characterized by – Food being cooked and preportioned in the kitchen – All food is presented to guests on silver trays – Service person serves food to the guest’s plates from silver trays • Advantages and disadvantages – See Figure 3 -8 Copyright 2008 Delmar Learning. All Rights Reserved.

Russian and French Place Settings • Settings identical because the two types of service are so similar – See Figure 3 -9 Copyright 2008 Delmar Learning. All Rights Reserved.

Cesar Ritz • Credited with making serving guests a profession • Commis de rang – At the Voisin so he could learn • The best serving techniques • well with people • How to be responsive to their wishes • Was a master at Copyright 2008 Delmar Learning. All Rights Reserved.

Setting the Cover • Cover – The area or space for all utensils (including salt, pepper, and ashtrays) for each guest • Place setting – Includes only the utensils for each guest • Management must make sure that each cover is set consistently Copyright 2008 Delmar Learning. All Rights Reserved.

Setting The Cover (continued) • Must have enough space – For guests comfort – So that service staff can serve safely • and French services – Require 24 linear inches and 15 inches deep • – Requires 30 linear inches and 15 inches deep Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths • Choice of what to use is up to the individual establishment – – – with a Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Placemats – First used in establishments with a lower check average – Today many more establishments use them • • Range in – Should be set • About two inches from edge of • With all utensils on them Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Tablecloths are used for – – Restaurants with a higher check average • Tablecloths should be – Placed on tables by two people – Hung even with the seat of the chair Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Service persons changing tablecloths – Should never expose the bare table – Should never place anything on the chair • How to change a tablecloth – See page 74 Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Glass top – Goes on top of the tablecloth • Way to cut costs while still making the restaurant look nice – Cover is set on top of the glass Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Glass top – Disadvantages • Glass cleaner is needed after every meal • of the cleaner might be offensive to some guests • Adds to the Copyright 2008 Delmar Learning. All Rights Reserved.

Placemats and Tablecloths (continued) • Completing the cover – should be last item placed on the table – Napkin can be placed • Center of the • In a • under the forks Copyright 2008 Delmar Learning. All Rights Reserved.

The History of American Service • Dining was affected by – influences—only purpose for eating was to • Restaurant business started in the – and – Service characterized by “Food on the plate, no wait” Copyright 2008 Delmar Learning. All Rights Reserved.

The History of American Service (continued) • During the 1830 s, great influx of French, Italian, and German immigrants – Introduced methods of service – Service got better and a new style began to develop Copyright 2008 Delmar Learning. All Rights Reserved.

The History of American Service (continued) • Employers went to Europe – Got entire kitchen and dining room staffs – Paid for their trip to America • to the chefs • Waitstaff worked only for tips – Introduced the concept of tipping in America Copyright 2008 Delmar Learning. All Rights Reserved.

American Service • Characterized by – all the food on the dinner plate in the kitchen – Also referred to as plate service or German service – of all types of service – Requires less skill to wait on guest • Advantages and disadvantages – See Figure 3 -11 Copyright 2008 Delmar Learning. All Rights Reserved.

Banquet Service • Banquet – All the food has been selected by the host before guests enter the room • Served using American, Russian, or buffet style • Key factor in serving banquets – Service persons have as much needed equipment on the guests’ table before they enter the room Copyright 2008 Delmar Learning. All Rights Reserved.

American Banquet Service • Service is the same as – American à la carte service • Place setting – with every banquet, due to the menu – See Figure 3 -12 and Figure 3 -13 • Server usually serves 16 to 24 guests Copyright 2008 Delmar Learning. All Rights Reserved.

Russian Banquet Service • Most elegant of banquet services – Two servers work in pairs • Must be skilled – Serve a total of 20 guests – One serves the main course – One serves starch and vegetables Copyright 2008 Delmar Learning. All Rights Reserved.

Russian Banquet Service (continued) • Place settings – American banquet • All utensils are put on the table – American banquet • Each guest has own set of salt and pepper shakers • Dessert fork and spoon are set above the place setting Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service • Characterized by – The guests obtaining either their whole meal or parts of the meal from food that is displayed in the dining room – Three Types: • Buffet • • Buffet Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Simple Buffet – Guests obtain all their own food and drinks – Service person’s job is to clean up the dirty dishes Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Modified Deluxe – Tables are set with utensils – Guests obtain all their own food – Service person’s job is to • Serve coffee and drinks • Perhaps serve dessert • Clean up the dirty dishes Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Deluxe—Most Elegant – Guests are served • and second course • – Guests obtain main course from elegant buffet – Service person’s job is to serve and clear many courses Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Management must train staff to NOT allow guests to bring back used plates and utensils to the buffet line • Guests should be given a new plate EACH time they return to the buffet line Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Food stations or grazing service – placed around the banquet room – Different types of foods on each station – stations must have • • • Copyright 2008 Delmar Learning. All Rights Reserved.

Buffet Service (continued) • Service resembles buffet service – Service staff circulate throughout the room to assist the guests with dirty plates and dishes • The key to be successful – Staff constantly circulates throughout the room Copyright 2008 Delmar Learning. All Rights Reserved.