Service Etiquette

Service Etiquette Foods and Nutrition Chapter 10

Table Etiquette Table etiquette is the courtesy shown by using good manners at meals.

Basic Etiquette(Before Eating) • Place the napkin on your lap. • Do not tuck it in your belt • Do not place under chin • If there are fewer than 6 people at the table, wait until every has received their food before starting. • If there are more than 6 people at the table, wait until 3 or 4 have been served before starting. • You may reach for serving dishes as long as you are not reaching across your neighbor.

Basic Etiquette(During Eating) • Don’t talk with your mouth full. • Use bread or dinner knife to put food such as corn or peas on fork • Break bread into smaller pieces before buttering or eating • If unsure of what to do, follow the host’s lead • Cut food into small pieces for eating. • Sit up straight and don’t lean on elbows • Cover your mouth/nose with handkerchief/napkin if you need to sneeze or cough. Leave the table if the coughing or sneezing continues.

Basic Etiquette(After Eating) • Excuse yourself to the restroom to apply makeup or comb hair • Remove spoon from cup, so it is not accidentally hit and knocked over. • Place fork and knife on your plate, pointing toward the center.

Setting the Table • Tableware • Any items used for serving and eating the food. This includes dinnerware, flatware, glassware, and linens. • Place Setting • The pieces of tableware used by one person to eat a meal • Serving Pieces • Platters, large bowls, and other tableware used for serving food. • Cover • The arrangement of a place setting for one person.

Table-Setting Basics • Fork on the left • Knife and spoon on the right • Knife next to plate with blade toward plate • Plate is centered about 1 inch from edge of table • Arrange flatware in order it is used. • Only set dinnerware and flatware that are needed for the meal

Basic Tablesetting

Formal Tablesetting

Family Dinner Tablesetting

Types of Meal Service • Formal • Full place setting • Cloth napkins/tablecloth • Full service meal • Plate service (Food is plated in the kitchen.) • Usually used at weddings, cotillions, and formal events

Types of Meal Service cont. • Plate Service/Blue Plate • The food is plated in the kitchen and delivered to guests • Less formal, like Denny’s restaurant

Types of Meal Service, cont. • Family Style • Cover is placed for each family member. • Food is placed on the table in serving dishes. • Each person serves themselves and then passes food. • Less confusing if food is passed in the same direction, usually the right.

English • A cover is set for each guest, but without the plates. • All plates are stacked at the head of the table. • The head of the table serves the meat and sides, and then passes the dish around the table. • Second servings are self-serve.

Compromise • A compromise between Family and English. • A cover is set without the plates, and all plates are stacked at the head of the table. • The head of the table only serves the main dish, and the sides are self-serve. • Very common at American holidays such as Thanksgiving, Christmas, and Easter.

Buffet • All food is placed on a serving line designed for buffets. • The serving lines have various ways of keeping hot foods hot and cold foods cold. • One method is the use of heating elements that heat/cool water beneath the trays. • Another method is the use of ice or sterno pots. • Dinnerware is stacked at the beginning of the line, and guests serve themselves. • May have wait-staff to serve beverages.

Business Advantages/Disadvantages

Service Etiquette