FOOD & BEVERAGE SERVICE OPERATION

18. Clear Starters to wash up area. –
a. Always clear from the RIGHT.
b. You should be able to clear at least 3
starters from a table.
c. Check cutlery as you clear in case a
guest has used the incorrect cutlery
and replace cutlery.
d. Remove items to wash up area.

19. Keep the wash up area clean and tidy.
a. Sort out cutlery – any cutlery that goes
in the bin must be retrieved.
b. Stack plates correctly – like plates with
like plates.

20. Call Main Courses Away using POS.
21. Collect items from kitchen.

a. 2 Plates (3 if you can manage them).
b. No thumbs.
c. Hold flat.
22. Serve your main courses.
a. You should not need to ask guests.
b. Use your order docket as a guide.
c. Serve to the left at all times.
23. Check your table for empty glasses (mineral) and

46

water.
24. Offer more minerals or clear glasses (mineral

glasses only)
25. Check your side station is tidy.
26. Remove items that are no longer needed – empty

breadbasket, butter etc.
27. Make sure you have your service cloth, along with

plate ready for crumbing down.
28. Clear main Courses.

a. Clear from the Right.
b. You should be clearing at least 3 main

course plates.
29. Leave items in Wash up.
30. Clear Side plates, Salt and Pepper and Butter Dish

using a tray
31. Leave tray on side station.
32. Crumb Down each guest starting from the left

and then right. Remember to bring down the
dessert cutlery. Dessert fork when crumbing the
left and dessert fork when crumbing the right
side. NEVER cross your guest)
33. Present the Dessert Menu to the guests- Left.
34. Clear all items on your side station that are no

47

longer required to the wash up area.
35. Take the dessert order.
36. Remember to ask for coffee (lecturers and paying

students only).
a. Take order from the left – no mass
orders.
b. Use the A B C system…etc….

37. Input order to POS and if ready call away
desserts. Remember to take the hand
written order to the kitchen as it will not
print in the kitchen.

38. Leave a tray at the bar for your coffee cups.
39. Serve Desserts.
40. Serve to the left.
41. Return to the bar and collect your cups on the tray

and place on the table.
42. Cups should be placed to the right of the guest.
43. Tea spoon should be parallel to handle that must

face right.
44. Clear Desserts from the right.
45. Leave them on side station.
46. Serve tea and coffee from the right. Do not

leave tea and coffee pots on the table. These

48

must be returned to the bar.
47. Offer Milk and Sugar – assist the guests if

necessary.
a. Make sure handles of the milk/cream jug
are facing towards the guests.
b. Make sure spoon handles are facing
towards the guest.

48. Remove dessert items to the wash up area.
49. Print the bill for the table for signature or payment.
50. Place the bill in a bill folder with a pen and deliver

to table.
51. Collect money from students that are paying for

lunch or have guests sign the bill.
52. Close out the bill and return change if necessary.

a. If the bill is signed it must be closed to
complimentary.

b. If the bill is paid in cash it must be
closed to cash.

53. Clear all the remaining items from your table and
side station.

54. Wipe the table and position the chairs neatly.

49

CHAPTER 4
SEQUENCE OF

COURSES

50

SEQUENCE OF COURSES

The sequence of courses is a meal that featuring
multiple courses. Usually basic full course meal consists
of three or four courses. A meal course is a single food
item or a set of food items served at once, such as a
sandwich, soup and crackers, or steak and mashed
potatoes. An average meal consists of one or more meal
courses. Full course meals normally begin with precursors
to a main dish, such as an amuse-bouche or soup,
followed by the main course(s), and they are finished off
with sweets, coffee, and tea.

Full course meals frequently take place at
someone’s home, at a venue, or at a restaurant. They are
customarily enjoyed in the afternoon or evening for a
special occasion. In both upscale restaurants and casual
eateries, guests can opt for a full course meal by ordering
multiple dishes to come out at separate times.

In this chapter will explain more about five course
meal that includes:

a) Appetizer
b) Soup, bread and butter

51

c) Main course and accompaniment
d) Dessert
e) Beverages.

Appetizer

Nowadays, appetizers regain their importance as
diners seek variety and excitement. Most experts agree
that there is a new enthusiasm accorded to the appetizer
course – among professionals or the public. One reason
for this attention is the indisputable necessity of making
an excellent first impression. The grazing trend is also
cited as evidence of new popularity. In France, starting a
meal with an appetizer is essential, not only in restaurants
but also as regular family dinners.

In French, the word “entrée” means appetizer,
meanwhile in the United States, it means the main
course. The literal translation of the word entrée is
“entrance,” and that makes sense since it is the first dish
of a meal. Thus a French meal might consist of an entrée
(appetizer), the main course (the plat or plat principal),
and dessert, whilst an equivalent American meal would
have an appetizer, entrée, and dessert.

52

An appetizer should always be served as a small
portion and is defined as a food item served before the
main course of a meal to stimulate the appetite.

The practice of ordering two or three smaller
dishes instead of the main course underscores the need
for restaurants to offer a constantly changing array of
new and exciting appetizers.

Adventure is another important factor. Diners are
more willing to experiment today than in the past, and
appetizers allow Chefs to work with seasonal and regional
products. Among the finest appetizers are some made
with cheese, tartare, snails, foie gras, and pâtés, which
are quite classical. However, nowadays, there is a
tendency towards the fusion of Eastern European and
Asian cuisine, where ingredients from both regions are
combined to create and a new array of tastes and
textures.

Hors d’oeuvre, literally “apart from the main work” or
the first course are one of food items served before the
main courses of a meal. Here are some of Hors d’oeuvre
that used in appetizer:

53

 Canapes
 A canape, a type of hors d’oeuvre “outside
work” is a small, prepared and usually
decorative food, held in the fingers and
often eaten in one bite.
 Because of it, they are often served during
cocktail hours it is often desired that a
canape be either salty or spicy, in order to
encourage guests to drink more. A cape
may also be referred to as finger food,
although not all finger food are canapes.

 Caviar
 Traditionally the term caviar refers only to
roe from wild sturgeon in the Caspian and
Black Seas (beluga, Ossetra and Sevruga
caviars). Depending on the country, caviar
may also be used to describe the roe of
other fish such as salmon, steelhead,
trout, lumpfish, whitefish and other
species of sturgeon.

 Cold cuts

54

 Cold cuts are precooked or cured meat,
often sausages or meat loaves, that are
sliced and usually served cold o
sandwiches or on party trays. Cold cuts
also may be known as lunch meats,
luncheon meats, sandwich meats, cooked
meats, sliced meats, cold meats and deli
meats.

 Deviled eggs
 Deviled eggs or ‘eggs mimosa’ are hard-
boiled eggs, shelled, cut in half and filled
with mustarded egg yolks and mixed with
other ingredients such as mayonnaise, but
many other variants exist internationally.
Deviled eggs are usually served cold.

 Dumplings
 Dumplings are cooked balls of dough.
They are based on flour, potatoes or bread
and may include meat, fish, vegetables or
sweets. They may be cooked by boiling,
steaming, simmering, frying or baking.

55

 Bruschetta
 Bruschetta is consists of grilled bread
rubbed with garlic and topped with extra-
virgin olive oil, salt and pepper.

Salad also can be categorized on group of
appetizers which it have fresh, crisp ingredients, a tangy
flavorful dressing and an attractive, appetizing
appearance. Salad can be divided into two such as simple
salad is a variety of crisp and green vegetable serve with
dressing and compound salad is a variety of vegetables,
fruits, meat or fish serve with dressing. When salad
consisting mainly of a fresh vegetables and cheeses, the
variations to salads are endless. Everyone has their own
favorite take on the dish, whether served as an appetizer
or an entrée. Not only are salad vast in their creations,
but they hold great nutritional value, making them a
welcome addition to any meal. For example:

 Garden Salad
 The garden salad is the most basic and
common pf salads offered at restaurants.
They typically consists of iceberg lettuce,
tomatoes, cucumbers, onions, green

56

peppers and shredded cheddar cheese,
though exact toppings may vary. The
garden salad is served with balsamic
vinaigrette or ranch dressing, though
there is no standard dressing.
 Caesar Salad
 The basic Caesar salad consists of
romaine lettuce, parmesan cheese,
croutons and Caesar salad. Sometimes the
salad includes anchovies and olives. There
are few varying stories on the origination
of the salad, but the most accepted one is
that it was created by Caesar Cardini in
1924.
 Greek Salad
 A popular salad in the summer months of
Greece, Greek salad contains sliced
tomatoes, cucumber, olives, red onion and
feta cheese, and is topped with olive oil.
 Cold Salad
 The Cobb salad was created by baseball-
great Ty Cobb;s cousin, Robert Cobb, in
1937. The salad consists of lettuce,

57

tomatoes, bacon, hard- boiled eggs,
grilled chicken, avocado and Roquefort
cheese and is topped with vinaigrette
dressing.
 Waldorf Salad
 The Waldorf salad, named after the famed
Waldorf Hotel in New York City, was
created in 1983 by hotel’s maître d’. The
Waldorf is a simple salad consisting of
chopped walnuts, grapes, julienned apple,
celery and mayonnaise.
 Oriental Chicken Salad
 The oriental salad consists of field greens,
mandarin orange slices, sliced almonds,
peanuts, fried Asian noodles and often
orange glazed fried chicken. Sesame
ginger dressing tops the salad.
 Caprese Salad
 A Carprese salad consists fresh
mozzarella, tomato slices and basil, served
a balsamic vinaigrette.

58

Soups

Soups are either clear varieties based on broths
and prepared stocks, or thick soups which are emulsified
with starches and dairy products to give them more body.
Soup categories also include ethnic or national soups
based on popular cuisines including Minestrone, a hearty
Italian vegetable soup, or Miso, a Japanese soup
prepared with a light Dashi (seaweed) broth, as well as
cold soups that essentially fall into thick or clear
categories, including cold jellied consommés, or
Vichyssoise, a cold puree of potato and leeks.

Soups can be divided into 3 basic categories:

 Clear Soup
 Broth or stock soups are clear, yellow or
brown in color. Poultry, meat or fish are
the main ingredients in this type of soup.
It will also usually contain vegetables,
herbs and/ or noodles and beans.

 Thick Soup
 Usually made with fish or seafood, this
soup today is made with milk or cream.

59

This chunky soup often contains potatoes
and broth as well, adding to the thickness.
 Specialty soup
 Made with lobster, crab or other type of
shellfish. Pureed vegetables may also be
added to the soup.

Main Course and Accompaniments

A main course is the featured or primary dish in a
meal consisting of several courses. The main dish is
usually the heaviest, heartiest, and most complex or
substantive dish on a menu. The main ingredient is
usually meat or fish; in vegetarian meals, the main course
sometimes attempts to mimic a meat course. It is most
often preceded by an appetizer, soup, and/or salad, and
followed by a dessert. For those reasons the main course
is sometimes referred to as the "meat course".

In formal dining, a well-planned main course can
function as a sort of gastronomic apex or climax. In such
a scheme, the preceding courses are designed to prepare
for and lead up to the main course in such a way that the
main course is anticipated and, when the scheme is
successful, increased in its ability to satisfy and delight

60

the diner. The courses following the main course then
calm the palate and the stomach, acting as a sort of
dénouement or anticlimax. Whereby accompaniment is
more about ingredients that accompanies the main meals
which it function is to garnish, to add in size, shape and
to add up the nutrition value of the meal.

Table 4.1 Types of food

Type of foods Western meal Local meal
High protein Meat, poultry, Meat, poultry,
fish fish
Vegetables Vegetables, Vegetables,
salads ulam
Starches Potatoes, wheat, Rice
corn and rice
sauces Basic western Gravy
sauce

Dessert

Dessert, the last course of a meal. In the United
States dessert is likely to consist of pastry, cake, ice
cream, pudding, or fresh or cooked fruit. British meals

61

traditionally end with nuts, fruits, and port or other
dessert wine, while French practice is to end with fruit,
cheese, and wine; in both cuisines, a more elaborate meal
would include a sweet course preceding the dessert
offerings. In Spain, Portugal, and Latin-American
countries, desserts of flan (a baked caramel custard) are
ubiquitous. Other rich sweets based on eggs, milk, and
fruits also are preferred. The elaborate cakes and tarts of
central and northern Europe make the dessert course a
glory of these cuisines. Indian cuisine offers sweet
puddings and dense cakes flavored with rosewater,
honey, and nuts.

In many cuisines, however, there is no usual
sweet course; rather, fresh fruit, tea, or coffee
constitute the end of the meal. In Japan and China
elaborate confections are usually eaten as snacks rather
than as part of a meal.

The dessert course reached its zenith in the
banquets of the European courts of the 18th and 19th
centuries, when the desire for ostentation and artifice
coincided with the widespread availability of refined
sugar and flour. On tables decorated with flowers and

62

architectural fantasies in sugar and pastry were
presented dozens of creams, tarts, fruits, cakes,
pastries, puddings, jellies, and meringues.

Beverages

A drink (or beverage) is a liquid intended for
human consumption. In addition to their basic function
of satisfying thirst, drinks play important roles in human
culture. Common types of drinks include plain drinking
water, milk, coffee, tea, hot chocolate, juice and soft
drinks. In addition, alcoholic drinks such as wine, beer,
and liquor, which contain the drug ethanol, have been
part of human culture for more than 8,000 years.

Non-alcoholic drinks often signify drinks that
would normally contain alcohol, such as beer and wine,
but are made with a sufficiently low concentration of
alcohol by volume. The category includes drinks that

63

have undergone an alcohol removal process such as
non-alcoholic beers and de-alcoholized wines. Usually
this beverage course accompanied by dessert course
whether with coffee or tea.

64

CHAPTER 5
SERVING

TECHNIQUES

65

TYPE OF FINE DINING MENU

A La Carte Menu

Food items are priced separately in an a la carte
menu, allowing a person to select precisely the item
desired. It is popular in commercial foodservice, since
selling separate item brings in more revenue than selling
items at a group price. A semi-a la carte menu may offer
an entrée (main dinner offering) with salad, vegetables,
and beverage at one price; customers who want an
appetizer, a dessert, or other additional food must pay
extra.

Table d’hôte Menu

A table d’hôte menu offers a complete meal at a
fixed price, although a choice of some items such as
salad, entrée, or dessert may be offered. Offering a more
limited selection on the table d’hôte menu makes it
possible to reduce the price and yet give enough food to
satisfy the customer’s appetite. A table d’hôte menu is
desirable in an operation that knows what its customers
want and can forecast closely what these needs will be.
Institutional and industrial operations may find limited

66

menus of this type suitable, where elegant restaurants
may use a traditional table d’hôte or an a la carte menu.

PLANNING FOR FINE DINING RESTAURANT

Just as the name implies, fine dining is used to
describe a much more upscale restaurant, one that offers
diners an elegant atmosphere with high quality service.
The chefs in fine dining restaurants are usually
professionally trained, and the food is fairly expensive,
but worth it. It is also the highest priced type of
restaurant can operate. While guest may bring in mucho
bucks with a fine dining restaurant. Guest will also pay
out more money than usual if there were running a more
casual restaurant, such as a diner or café.

Standards that should always include in fine
dining are fine china, glassware and flatware (absolutely
no paper, plastic, or Styrofoam). While tablecloths are
hard to escape in fine dining, the rest of the atmosphere
is up to style of the fine dining. The traditional route can
be use, with silver candelabras and rose centerpieces, or
go for hip and trendy with a bold color scheme and

67

modern furnishings. Music playing subtly in the
background should reflect the theme, such as classical for
a traditional fine dining restaurant or jazz tunes for
something modern. Lighting should also be subtle,
leaning toward dim (romantic).

PRICING: Things to Consider Before Pricing

There are a variety of aspects that affect restaurant menu
pricing methods. Consider the following influencing
factors and how it affects the restaurant before begin
pricing or changing menu prices.

Direct costs: These are the ingredient costs associated
with the food item itself. This also involves the food cost,
how to portion the servings, and how much is spilled,
overcooked, thrown away or otherwise wasted during the
preparation process.

Indirect costs: Indirect costs are those that do not
include the actual ingredients that make up a dish, but
the aspects of the restaurant that add perceived value or
quality. These provide significant basis upon which to
charge higher prices.

68

• Preparation and labor: The labor to prepare a
menu item is considered an indirect cost. Menu
items that require time, effort, artistry or talent to
prepare merit a higher menu price than
something that simply requires heating and
plating.

• Overhead expenses: Overhead costs for items
such as décor, product presentation, amenities
and marketing efforts. Although slightly less
common, these can create added value and
validate higher menu item prices.

Volatile food costs: Many raw commodity food items,
or basic ingredients with minimal quality variance, may
fluctuate as often as daily. For instance, flooding in Texas
could wipe out a tomato crop, causing supply to drop and
demand to increase. The menu prices will slightly set
higher for items that tend to swing in price, especially for
when food costs increase unexpectedly. This way will
avoid losing money even when paying slightly more for
those products.

Competition: Check out the competition on a regular
basis. Owner of the restaurant might even go out to eat

69

at the rival restaurants and take advantage of the
opportunity to see what that can improve about the own
operation.

Service type: Prices will undoubtedly change depending
on whether the restaurant is a fast-casual restaurant or a
fine dining restaurant. Be sure that the prices represent
the service value for customers receive. For instance, full
service restaurants can always charge more for their
hamburgers than quick-service joints, because full service
restaurants are also providing greater ambience, better
service and often better ingredients than the quick-
service alternative.

Pricing boundaries: Determine the boundaries. Every
restaurant situation is different and prices will vary
depending on location, preparation and simple supply and
demand. Figure out the very least that can charge while
still making a reasonable profit in a business, and then
determine the highest price that market will pay for the
items. Gather information about demographics and
average income levels in order to find out the prices
people in the market area will pay.

70

IDEAL FOOD COST PRICING METHOD

This method calls for an owner to consider the
actual cost of a menu item, and then consider his or her
ideal food cost percentage. Ideal food cost percentage
varies, but typically lies somewhere between 25 and 30
percent. The two are divided and voila that have a menu
item price. See the example below:

Raw food cost of item / Desired food cost percentage = Price

Using the ideal food costing method, the chicken
entrée should be priced at $14.16. To use this method is
to know the cost of all the ingredients in the recipe for
Lemon Rosemary Chicken, from the half cup of lemon
juice to the pinch of fresh rosemary to the chicken itself.
Account for any side items that come with the entrée is
compulsory, and factor that into the menu price as well.
Every food item on the plate matters. Since $14.16 is not
a typical menu item price, this can cause to lower it to
$13.99; that is, if can’t think of an inexpensive way to
increase the perceived value of the plate enough to raise
the price from $14.16 to $14.50.

71

Figure 5.1– Calculation for pricing a menu

PREPARE MENU FOR FINE DINING RESTAURANT

Menu is a modern foodservice operation functions
as the operation’s primary sales medium. Therefore, it
should be written to sell and inform. The content of the
menu also defines the operation and establishes a
direction for management. It determines the item
purchased their cost, the operation’s personnel and
facility requirements, and the types of service that will be
offered. The operation’s décor, atmosphere, theme, and
service style revolve around the menu as well. At the front
of the house and in the heart of the house, the menu
establishes the style and content of the operation.

The plan and design of the menu must attract
customers to the front of the house and must encourage
them to return. Menus that attempt to attract too board

72

a market are less effective than those that zero in on (or
target) a specific market. A foodservice cannot be all
things to all people: it must be suited to a specific known
group or segment of the population. Consequently, the
first step in planning a menu is to determine the target
market. This clientele’s need and desires must be taken
into consideration in constructing the type of menu that
will give the operation its best chance for success.

DESIGN SALES PROMOTION FOR FINE DINING
RESTAURANT

One of the first things the customer sees when
handed a menu is its design. If the lighting is low, the
menu design of the menu may need to be bolder. In a
fast-food operation, the design may be relatively simple
and plain. Four factors are especially important in menu
construction: menu sequence; the copy, layout, and
printing style; the cover; and the flexibility of the menu.

Menu Sequence

The sequence in which foods are placed on the menu
usually mirrors the order in which foods are eaten. Menus

73

are read from the outside pages to the inside, from top
to bottom, and from left to right. Many people agree that
the best position for gaining the reader’s attention is on
the inside center or inside right-hand page. Entrées
should be given the best positions, since they bring the
largest amount money, but alcoholic beverages should
not be neglected in such positioning, because they can
earn the largest profit of sale.

Copy, Layout, and Printing Style

The copy on a menu names and describes each item
being offered. The layout of the menu sets individual
menu items or groups of items apart from others. The
printing style (font) selected can make reading the menu
easy or difficult. Appropriate print size and style, effective
use of headings, descriptions, and space, and attractive
arrangement of the copy can make a menu easy to
comprehend.

Item or group of items should bear names people
recognize and understand. It a name is unclear or does
not give the right connotation, additional descriptive copy

74

is desirable. Such a descriptive explanation can help sell
the item realistically. Not everyone is good at writing
interesting descriptive copy.

Cover

The cover of the menu should bear a symbol of
the operation. A reproduction of a photograph, old print,
wood cut, or coat-of-arm can be used for this purpose.
This symbol is often called logo and should represent a
theme carried through in the decoration of the
establishment.

The cover is often planned last because its size
depends on the menu’s size. Using one color of print on
a white background or using two complementary colors
is not expensive. Four-color photography produces all
colors spectrum but is expensive. The cost of using color
photography includes obtaining the right color picture to
begin with. A professional photographer’s fee can add
significantly to the expense.

The paper (or cover stock) chosen should be
heavy, durable, and grease-resistant. Paper that

75

produces too much glare should be avoided, however,
since copy is not easily read from it. The cover stock
should be stiff enough to remain upright in the hand
without bending. The paper used most often for this
purpose is called heavy cover, Bristol, or tag stock and is
at least 0.006 in. thick. Paper used inside the cover for
additional copy can be lighter in weight; strong, heavy
book paper is usually good enough.

Flexibility

The flexibility of the menu-its ability to withstand
changes without having to be discarded-is important in
inflationary times (when price rise rapidly), as well as in
an environment in which the preferences of patrons
change relatively rapidly. Food fads rise and fall. If an
operation tries to keep up fad for merchandising reasons,
its menus can become obsolete quickly; and it is
expensive to throw away menus.

Some operations resort to the du jour menu or
even a wall board to obtain needed flexibility. This was a
custom in the first restaurant in Paris. A neatly written

76

board told patron as they entered what was offered that
day. Later, wooden boards were hung from the belts of
waiters so that they could read to guests what was
available at the meal. Printed menus did not come into
being until much later.

77

PERFORM DIFFERENT TYPES OF SERVICE IN
FINE DINING RESTAURANT
Seat Service/ Table Service

Figure 5.2 The formal table setting
Seat service occurs when a guest remains seated
throughout the meal. The amount of personal service
given can range from the level maintained in fine dining
establishment, where service personnel attend to every

78

need, to that offered in fast-service outlets, where
service, consumption, and payment are rapidly
accomplished. The principle types of seated service used
in foodservice establishments are American, English
French, Russian, banquet, counter, and tray. The type of
service delivered depends to some extent on the menu,
the desired atmosphere, the availability and skill of
workers, and the desired market.
AMERICAN SERVICE

Figure 5.3 American service setting

79

An inexpensive and fairly fast form of service is
called American. It is easily learned by service personnel.
The food is portioned in the kitchen and bought to the
guests on plates or dishes, from which the guest eats.
Side dishes such as bread and butter plates are used only
when the main plate cannot accommodate the additional
food. To add a bit more finesse to the service, personnel
may include the bread and butter plates on the place
setting and may serve rolls in a basket or plate
separately, or it may already be present on the bread and
butter plate. The coffee cup and saucer may be on the
table from the outset, or they may be brought to the
guest on request.

The service is simple. All solids are served from
the guest’s left with the server’s left hand. Beverages are
served from the guest’s right with the right hand. When
guests are a mixed group of men and women (the oldest
being served first), and then proceeds to elderly men,
children, and finally men. When there are only men or
only women, service begins at the host’s right and moves
counterclockwise around the table.

80

Placements or tablecloths are used. Tablecloths
should hang at least 12 in. over the table edge but not so
far as to pose an obstruction to the guests. Silence cloths
of felt, foam rubber, or other material are used under the
tablecloth. (Figure 5.3 The American service setting)

Operators may wish to vary the American setting
by combining other types of service with it. Each
operation must suit its own needs, and management
must decide the service most appropriate for its
customers. Simplifying the services makes it easier to
introduce personnel who lack training in service.

81

FRENCH SERVICE

Figure 5.4 The French service setting
French service at one time was extremely
elaborate. Because of the high cost of labor, however, the
service has grown less popular. The equipment used is
also expensive: a table-high rolling cart (guéridon)
(Figure 5.5 Guéridon) from which food is served; a
chafing dish (réchaud) typically mounted on the guéridon
and designed to prepare special dishes and keep food
warm; and silver platters and trays used to bring food
from the kitchen.

82

Figure 5.5 Guéridon

Two people wait on the table, supervised by a
captain who may oversee four tables. The principal waiter
is called the chef de rang, and the assistant is known as
the commis de rang. Both must be highly trained. The
dress frequently includes white gloves. Duties of the chef
de rang include the following:

1. Seat the guests, if a headwaiter or captain does
not seat them.

2. Take guests’ orders.

83

3. Serves all apéritifs if a cocktail waiter does not
serve them.

4. Finish preparing the food at the table before the
guests.

5. Present the check and collect the money.

Duties of the commis de rang include the following:

1. Receive orders from the chef de rung, take them
to the kitchen, and order food from the kitchen.

2. Pick up food in the kitchen, bring it on a tray, and
place it on the guéridon.

3. Serve food after the chef de rang prepares it.

4. Stand ready to help the chef de rang whenever
necessary.

The réchaud is used to prepare food or keep it
warm. If the chef de rang does not carve the meat, bone
the chicken, or debone the fish, the captain may do it. All
sauces or garnishes are prepared by the chef de rang.
The wine steward, or sommelier, comes to the table to
discuss the various wines to be served. This person takes

84

the order and fetches the wine, after telling the chef de
rang which glasses will be needed. The commis de rang
secures the glasses and puts them in their proper places
on the table.

The chef de rang uses a serving fork in one hand
and a spoon in the other to transfer food from the platters
or réchaud. The commis holds the guest’s plate below the
silver platter or réchaud, ready to receive food and catch
spills. When there is only one waiter, the chef de rang
must do all functions. The fork and spoon are then used
in one hand to transfer the food to the plates. The rule in
French service is usually that all food is served from the
right, except butter. Bread plated, salad plates, and silver
used on the left are placed from the guest’s left. A left-
handed waiter may have to serve completely from the
left, which is difficult.

The setting for French service is a silence cloth,
tablecloth, and top. The top is another tablecloth, easily
removed after a meal and replaced for the next guests. A
service plate about 10 in. in diameter is placed directly in
front of the guest. An hors d’ouevre plate may be placed
on this, and then the folded napkin. To the left of the

85

service plate is the dinner fork. Above this is the butter
plate and butter knife; in very formal French service, no
bread is served, so the plate is not used. To the right of
the service plate is the dinner knife, with the cutting edge
toward the plate. A soup spoon may be next to the knife,
or it may be brought with the soup, if ordered. Above the
service plate, parallel to the table’s edge is a dessert fork
and spoon, but this can be omitted. (Figure 5.4 The
French service setting) Knives and spoons are always put
on the right, with the spoons to the right of the knives;
forks go on the left. Guests use the silver from the outer
edge in, as the courses proceed. Silverware also can be
brought with the respective courses, such as the soup
spoon with soup or cocktail fork with the shrimp cocktail.

Wine glasses may be present on the table or
places just before the wine is served. Sometimes, if more
than three wines are served, three glasses may be
arranged at the place setting and others added later after
the used glasses are removed. Water is usually not
served; if it is, as is true in the United States, the water
glass is at the tip of the knife. Wine glasses are arranged
next to this, and the progression is to move through the
glasses from right to left for the various wines.

86

Coffee is served after dessert, and the coffee
spoon may come with it. Fresh napkins may be given
during the meal or immediately after finger bowls are
used. Finger bowls-small containers holding liquid for
cleaning the hands-may also be used during the meal,
with fresh napkins. It is not considered proper to have
ashtrays on the tables, since smoking during the meal in
French service is disapproved. Salt and pepper shakers
are not on the table either, because the seasoning is
supposed to be corrected as served. Dining should
proceed in a leisurely manner.

RUSSIAN SERVICE

Russian service differs from French in that all food
is dished onto platters or serving dishes in the kitchen
and brought to the table for service. Hotels use this
service much more than any other for their higher-quality
service. It is simple, yet elegant.

One waiter takes the orders, gives them to the
kitchen, and does all serving. If party of six is dining and
there are three identical orders, these will be placed on
one serving dish. A bus person may bring food to the
table if there are a number of dishes, but this person does

87

not take part in the service. The various trays are set on
a serving stand. Empty plates for services are distributed
in a clockwise fashion around the table by the waiter, at
the guest’s right, using the right hand. The service is
reversed when all plates are down: food is put on the
plates counterclockwise. The food dish is held in the left
hand at the guest’s left, and the waiter, using the right
hand to hold a spoon and fork, places portions on the
guest’s plates. If it is soup, the soup is dished from a
tureen into the soup bowl at the guest’s place, using a
soup ladle. Guests may direct the waiter on the size
portions they want. Any unused foods go back to the
kitchen.

Clearing is the same as French service. Coffee is
served from the right, following dessert, and a finger bowl
and fresh napkin are presented to the guest at the close
of meal.

Russian service is best in an operation offering
relatively few entrées, because problems arise in
attempting to arrange different orders attractively on the
tray. Another problem involves keeping food hot after

88

leaving the kitchen and before service. Russian service is
excellent for banquets, since all foods are the same.

The table setup for Russian service may be very
much like French service, or it may be unique to the menu
offered (Figure 5.6 The Russian table setting). A fairly
large inventory of silver service is needed, as is true in
French service. In both French and Russian service, there
is a trend toward simpler table settings, with the
necessary silver and glassware placed on the table only
as needed for each course rather than the entire setting
being used.

Figure 5.6 The Russian table setting
89

SELF SERVICE : CAFETERIA STYLE

INTRODUCTION

This service is normally practiced in industrial
canteens, colleges, hospitals or hotel cafeterias. The
menu is fixed and is displayed on large boards. The
guests may have coupon in advance, present them to the
counter waiter who then serves the desired item. This
type of service would have high customer turnover rate.
The speed of turnover depends on the efficient
organization of the service counter and the rapid
replenishing of all dishes as and when it is necessary.

Types of Cafeteria

Table 5.1 Types of cafeteria

Types Description
a) Straight line • The most style used in food
cafeteria service
• menu and price are displayed
to help the customer select
their food
• All the trays, cutleries, napkins,
glasses and plates are arranged
along the line.

90

b) Free flow cafeteria • Cashier counter is located at
the end of the line.
c) Island type
cafeteria • this type of cafeteria becomes
more popular today

• food are placed according to
the course

• Cashier counter are place
separately from food counter to
make it easy it easy for the
customer to pay without
queuing.

• Food court in shopping
complexes is the best example
of this type of cafeteria.

• This type of cafeteria service
allowed the customer to take
their food without long waiting
queue.

• In this style of cafeteria,
customer can have a view of
the food before making the
choice.

• After the guests take the food
they can straight away go to
the cashier counter for the
payment.

91

Types of Cafeteria Settings
Straight line

Figure 5.7 Straight line cafeteria

Free flow – U shape

Dessert

Beverages

Figure 5.8 Free flow – U – shaped cafeteria

92

Island type Soup Main Course
Appetizer

Dessert Beverages Cashier
Cashier

Figure 5.9 Island typed cafeteria

PLAN MENU FOR CAFETERIA SERVICE

NOODLES
Laksa

RM 2.50
Tom yam
RM 2.50

Soup
RM 2.50
Bakso
RM 4.00

93

WESTERN

Waldrof Salad
RM 2.50

Chef Salad
RM 2.50

Chicken chop with mushroom or black pepper sauce
accompanied with mash potato or French fries
RM 6.00

Lamb chop with mushroom or black pepper sauce
accompanied with mash potato or French fries
RM 6.00

Beef steak with mushroom or black pepper sauce
accompanied with mash potato or French fries - RM 7.00

94

Pasta

Aglio – olio
RM 7.00

Bolognaise
RM 7.00
Carbonara
RM 7.00
Marinara
RM 7.00

Fried rice

Ulam fried rice
RM 3.50
95