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Wardroom Service & Etiquette

Wardroom Service & Etiquette. CS1(SS) Foster. Learning Objectives. Understand the styles of service Identify the associated set-ups Identify the components of each type of cover Explain etiquette and customs/traditions of the wardroom. Styles of Service. There are 2 basic styles:

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Wardroom Service & Etiquette

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  1. Wardroom Service & Etiquette CS1(SS) Foster

  2. Learning Objectives • Understand the styles of service • Identify the associated set-ups • Identify the components of each type of cover • Explain etiquette and customs/traditions of the wardroom

  3. Styles of Service • There are 2 basic styles: • Formal (French): requires elaborate presentations and extensive pre-planning; labor intensive. Usually reserved for exclusive COs or Flag messes • Semi-formal: modification of formal, seen much more frequently in wardrooms. This is the style you will see in every day use, with no guests. Service involves the server bringing out each course on a platter and offering it to the most senior diner (or guest; buck) and then to all other diners in order.

  4. Informal Service • There are several styles of informal service you typically will see in Wardrooms or in other areas and during fucntions: • Family Style • Buffet Style • Cafeteria Style • American Style • Food is plated in the galley/pantry then presented in front of the diner. No main course (entrée) plate is part of the initial cover. • Ala Carte Style (Breakfast) • Diner is given a menu order form, selects the dishes they want individually and then the plate is prepared in the galley/pantry. No main course (entrée) plate is part of the initial cover.

  5. Family Style The courses are presented on large serving dishes, and the guests pass them around and serve themselves as desired.

  6. Buffet Style Usually reserved for special functions (change of command, receptions, etc.). Guests pass through a buffet line and serve themselves from chafing dishes as desired.

  7. Cafeteria Style Generally not seen in wardrooms, the type of service seen on the mess decks. Diners pass through line and make their selections, and are served by staff as selections are made.

  8. Holloware HOT WATER (TEA) PITCHER WATER PITCHER COFFEE PITCHER CREAM PITCHER DRINK PITCHER SUGAR BOWL GRAVY BOAT CRUET & CASTER

  9. Table Setting

  10. Table Set-up • Starting with standard center items: • Centerpiece: decorative, can be edible or not. Sometimes simply a bowl of fruit, plant, flowers, candles, etc. • Salt & Pepper shakers • Coffee/Creamer (generally packets now) • Sugar Bowl (generally contains packets now) • Syrup Pitcher (breakfast) • Bread Basket • Butter Dish (sometimes done individually)

  11. Individual Cover Settings • A cover is all the items required to set-up the place setting for 1 individual diner. • Details affecting this are style of service, number of guests and preferences should be obtained from the Wardroom Supervisor. • There are 2 basic settings: • Breakfast: Breakfast or brunch is normally served a la carte or buffet style. For a la carte style, each diner’s meal is served with whichever cover items are offered. For buffet style, the diner obtains his/her own items. If cereal is to be served, the dessert/cereal spoon is set to the outside of the teaspoon. • Lunch/Dinner: The basic lunch/dinner setting applies to informal service. If soup or shrimp cocktail is being served, the breakfast plate is set as a serving plate. For cafeteria/buffet, a la carte, and American style meals, the main course plate is not set. As a general rule, only six pieces of silverware should be set for any one meal, but the oyster fork may be set as a seventh item. Normally, if more than six items are required, each additional piece must be set with its related meal item.

  12. Assorted Flatware IN ORDER, TOP TO BOTTOM, LEFT TO RIGHT: CAKE SERVER, PIE SERVER, COLD MEAT FORK, TABLESPOON, LADLE, PLACE SPOON, FRUIT KNIFE, CARVING KNIFE, CARVING FORK, HONING STEEL, OYSTER FORK, PICKLE FORK, SALAD FORK, DESSERT FORK, DINNER FORK, BLUNT BLADE BUTTER KNIVES (2), TEASPOON, CREAM SOUP SPOON, ICED TEA SPOON, BOULLION SPOON

  13. A full cover (example) BUTTER DISH BREAD & BUTTER PLATE DESSERT PLATE COFFEE CUP/SAUCER MAIN COURSE PLATE FLATWARE IN ORDER, LEFT TO RIGHT: SALAD FORK, DESSERT/BREAKFAST FORK, DINNER FORK, BUTTER KNIFE, TEASPOON, SOUP SPOON

  14. Food Service • The service of food to the diner happens 3 ways: • Individual Service: either you are serving individual portions directly or presenting a platter. Always serve from the left of the diner. Present plates/platters with your left hand (so you do not reach over the diner) and your right hand is behind your back. • Table Service: Table service involves the careful placement of filled serving utensils directly on the dining table. Food items are then passed around the table for each diner to serve themselves. • Self Service: Self-service is normally limited to buffet and cafeteria style meals. Each diner takes their food from a serving line to the table.

  15. Order of Service • For Semi-formal service, platters are served in the following order: • Entrée/Meat Dish • Starch • Vegetable(s) • Gravy (is served second if it is only for the meat) • Bread/Butter • Dessert (after all diners are finished, and plates and main course flatware has been cleared)

  16. Beverage Service • Always serve from the diners right (where the glasses are set) if possible. • Never lift the glass from the table, pour directly into it to fill/re-fill. • Fill pitchers ½ to 2/3 full to facilitate pouring. • Glasses should be filled ½” from the top. • Coffee is not generally offered until after the dessert course has been served. • Refills should be offered on all beverages except milk (includes coffee) when glass becomes less than half full. Milk upon request.

  17. Clearing Tableware • Remove used dishes from the right side of the diner. • When clearing, clear with right hand (so as not to reach across diner) and start with largest item. Transfer to your left hand, then remove the next smallest with your right, and stack on top of largest, so on. • When lifting plates with silverware, slide silverware to the right side of the plate and hold with thumb to stabilize. • NEVER carry more than is sensible. COMMON SENSE! • Clear unused tableware at the end of each course.

  18. Questions?

  19. Review • 2 basic styles of service? • Formal (French) & Semi-formal • Name 3 informal styles of service? • Ala Carte, Buffet, American, Cafeteria, Family • What is Ala Carte? • Diner is presented with a menu, selects desired dishes, plate is made in galley/pantry then presented to diner.

  20. Review • Normal number of silverware pieces on a dinner cover? • 6. • Maximum number? • 7. • What is the second thing served during semi-formal service • Starch • What side is it served from? • Left

  21. Review • What side are beverages served from? • Right side. • What side are dishes cleared from? • Right side. • When do you refill milk? • Upon request by the diner.

  22. Questions?

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