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Tojon,mary grace v. table service
- 1. TABLE SERVICE by TOJON, MARY GRACE V.
- 2. OUTLINE: Objectives History of Table Service Styles of Table Service
- 3. Table Service differ in 3 ways Types of Table Service References
- 4. At the end of the lesson the students will be able to: 1. Identify what is table service. Learning Objectives:
- 5. 2. Share and value the importance of table service. 3. Demonstrate how to set- up the different types of table service.
- 7. is food service served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants, while for some fast food restaurants counter service is the common form.
- 8. For pubs and bars, counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided. See, for instance, silver service.
- 9. Table Service changed as there were changes in: • Social structure • Architecture • Food available
- 10. • Dining habits of rich were recorded. • Dishes were served. • Meals were held private homes. Status of diner is very important Dining Habits of The Ancient World
- 11. • Small Dining Rooms with Couches. • Dining Room defined by number of couches. • 5 couches with a table in front of each couch.
- 12. • Basket of Bread on each table. • Large Platters of Food. Typical Banquet in Ancient Greece (400 BCE)
- 13. Course Meal • Fruit, Poultry, & Savoury Dishes “Mezze”. • Fresh Seafood and Roasted Meats. • Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries. • Watered Down Wine.
- 14. • Families dined together. • Invitations very important. By whom & to whom. Rules and Status were very important. Romans more elaborate than Greeks. Ancient Rome
- 15. Course Meal • “Gustom” – Hors d’oeuvre and “muslum” – honeyed. • Wine • Mensa primae –”first table” with watered red wine. Typical Roman Dinner
- 16. • Mensa secundae –”second table” fruits & sweets. • served with “unwatered” wine.
- 17. Status and Power still important • Dining Room is now the “Main Hall”. • “Boards” – daily meals. • Tables in U shape. • Dais for honoured guests and host. • Covered tables – “sanap” over cloth. Middle Ages through the Renaissance
- 18. • Salt Cellar - salt very valuable • Chairs vs. Benches • Carving knife – “officer of the mouth” • Guests bring their own knifes Middle Ages through the Renaissance
- 19. • Guests wipe hands (no forks). • Napery – linen; napkin; apron from napron”. • “Napper” means to coat or cover. French tables covered by “nappe.”
- 20. • Food served in “messes” (bowls) and put on platters shared by 2 to 3 people. Food on “trencher” of stale bread. • English & French wealthy have lots of silver service ware. French and English Banquets
- 21. • Mid 14th century - Study of food and service. • Mid 15th century - “On Honest Indulgence & Good Health” Platina Of Cremona- Interest in manners and etiquette.
- 22. • 16th Century - Medici's of Florence & Henry the VIII - Classic Fine Dining. – Wash Hands before eating. – Fork used in serving food.
- 23. – Best Food to Guests – Men and Women Share a real plate and eat with spoons. • 18th Century - Special linen and dining room staff.
- 24. • Restaurants appear in France ~ 1769 – restoratives 1789 - French Revolution brings “democratization of dining”
- 25. • 19th Century - Guest-centered service. – 1825 Brillat-Savarin “Physiology of Taste”. – Industrial Revolution brings need for “quick food service”.
- 26. – Counter Service is introduced. – RR means series of restaurants - Harvey House - all female wait staff.
- 28. The manner in which the dinner receives food. The servants required to wait on the table. The number of courses offered.
- 29. American or Country Style Services Apartment or Blue Plate Services Formal or Russian Services
- 30. Family or Compromise Services French Services Tray Services Buffet Services
- 31. AMERICANOR COUNTRYSTYLESERVICES this is an old type of service involving serving oneself from a common pot. It is fairly commonly used for serving family meals or public meals.
- 32. APARTMENT OR BLUE PLATESERVICES in this service, plates are served up in the kitchen and placed on the table just before the diners sit down. Eating begins when the hostess signals. second portions can be served from the kitchen or offered from the serving dishes that are passed from hand to hand.
- 33. FORMALOR RUSSIANSERVICES this type of service is use only for formal luncheons and dinners. It involves prevision for an adequate number of waiters, as all food is served by attendants. It is the most elegant form of table service, but because this is formal and demanding service, very few homes have occasion to use it. Many good restaurants and five-star hotels. However, sometimes use the Russian service.
- 34. FAMILY OR COMPROMISE SERVICES this style of service is somewhat a compromise b/w the Russian and English styles, that is some foods are served directly from the kitchen on individual dishes and some foods are served at the table. Compromise service is best used when the group at the table is small, not more than eight.
- 35. It is a type wherein food is served from the table by a member of the family, most likely the mother. It is used informally for daily family meals, and also for formal occasions for entertaining small group of guests even without competent waiters.
- 36. FRENCHSERVICES this style is expensive because it involves professional waiters to serve properly and slowly. The atmosphere is gracious and leisurely; dinners are given the individual attention they much enjoy. The chefs demonstrate culinary skills by preparing meals in front of the guests.
- 37. TRAY SERVICES wide acceptance of television, increased interest in eating meals out-of- doors, and appreciation of sit-by-fire meals have helped made tray service a popular one. Breakfast in bed, meals for the ill and the convalescent are also occasions for tray service.
- 38. This is a style of service which does not make use of the usual dining table. Instead dishes and table appointment are arranged in trays, which brought to the diner.
- 39. BUFFET SERVICES the most used style of meal service for guest meals is buffet service; in fact it is the only practical service for guest meals in many homes if the number of diners exceeds six.
- 40. A type of meal service where food is offered from the table and diners help themselves to the food, then go some place to eat. There are no provisions on the table for individual covers. Only the foods and table appointment are found on the buffet table.
- 41. The presenter, as she experienced how to set-up table.