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Table Service and Manners

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on 18 November 2014

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Transcript of Table Service and Manners

Words to Remember
- is a term usually preceded by the word good or bad to indicate whether or not a behavior is socially acceptable.
Table Manners-
Acceptable behaviours that are conventionally required while eating at a table.
Table Service-
Table service is a form of service in restaurants, pubs, bars and even in the home where food or drinks are served to persons at a table.
1. Wash hands
2. Wait for elders
3. Sit up straight
4. Spread napkin in lap
5. Wait until evefryone at the table is served
6. Chew quietly and try not to slurp
7. Keep bites small
8. Eat at a leisurely pace
9. Do not talk with your mouth full
10. Don't wave utensils in the air
11. Keep your elbows off the table
12. Do not reach
13. Say please, thank you and sorry
14. Compliment the cook
15. Wipe mouth with napkin
16. No loud burping
17. Excuse yourself when leaving the table.
Purpose of Table Service/ Setting
Table setting provides an opportunity to be creative and to express one’s own personality within certain guidelines. Purposes includes:
1. To make eating easy.
2. To make the diner comfortable
3. To make the meal pleasant and beautiful.
4. To display and show beautiful objects and dinnerware.

Function of Table Service/ Setting
Table service has two primary functions:
Table Service and Manners
Blue Jay
Lystra Lambert
Jerry Campbell
Sasha-Gaye Callam
Shanneil Jones
Shaun Allen
Table Manners: Rules

History of Table Service

5 Major Styles of Table Service
This is the most formal and elegant form of table service, very detailed, requiring a 6 person dining room brigade.

Food is cooked partially or completely in front of the guests and fod is served in heated plates.
Generally used for banquets that involve table seating for 6-12 guests
All food fully prepared in kitchen and arranged on serving dishes
Servers bring food to table and distribute by portion to guests
Entrees are placed on platters
Vegetables and starches placed on escoffier dishes (2 compartments)

Most prevalent in American restaurants
Dramatically reduces number of servers
All food cooked and plated in kitchen
Stainless steel covers used to keep food warm in banquet service
Minimizes serving equipment and cleanup
Food portions tightly controlled, aiding profitability

Variety of food items set on tables
Guests help themselves
Many are “all-you-can-eat”
Some offer carving stations and service staff to assist guests
Elaborate decorations add visual appeal and reinforce cuisine or theme
Informal-guests pick up flatware; Formal-place settings at table; wait staff-beverages

1. To deliver exceptional customer service
2. Increase sales by integrating all of the features towards customers need.

Family Style

Table Setting
Table setting is the group of dishes, silverware, glasses, etc., set at the place of each person at a meal.
This less formal option provides more space for guests around the dinner table.
Dessert spoon and fork are optional and can be placed above the dinner plate.
Bread and butter plate is optional and can be placed above the forks on the left.
Two goblets are set at a casual dining arrangement: a water goblet (left) and one wine goblet (above tip of knife).
Napkins can be placed on dinner plate or to the left of forks.
Paper napkins are appropriate for a casual setting, folded and set to the left of forks.
Start with plates, followed by side dishes, main dish, vegetables, salads, breads, and relishes. The utensils are placed at the end of the buffet.
Table decorations are placed above and in center of buffet arrangement.
Set drinks, glasses, cups and dessert on a separate table to avoid congestion.
If choosing to use paper napkins, the napkins may be placed between each plate in the stack to conserve space (not more than 12 plates per stack).
Casual Table Setting
Biblical Reference
Passover Feast
Buffet Setting
Formal Table Setting
Breakfast Table Setting
Three Course Meal Table Setting
General Table Service Rules
Table Service
“Table Service” is a restaurant industry term that can mean either the presentation of food to patrons by waiters, or the place settings present on each table.
The lower edges of the utensils should be aligned with the bottom rim of the plate, about one (1) inch up from the edge of the table.
To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch away from the plate's side.
To eliminate fingerprints on the handle, hold flatware by the "waist," the area between the handle and the eating end of the utensil.
Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the centre of one place setting to the middle of the next.

general rules of table setting
Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated.
The water glass should be placed approximately one (1) inch from the tip of the dinner knife.
Place knives with blades facing the plate.
Do not place over three pieces of flatware on either side of the plate at one time (except forks if an oyster fork is used).
When an uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings
table seting rules cont.
Exodus 12:11
This is how you are to eat it: with your cloak tucked into your belt, your sandals on your feet and your staff in your hand. Eat it in haste; it is the Lord’s Passover.
Mark 14:15
He will show you a large room upstairs, furnished and ready. Make preparations for us there.

Table service began as early as 400 BCE with the Greek banquets. The ancient Rome were next adopt a great deal of Greek culture, including the culinary arts, taking Greek ideas about the meal merely as a starting point. From there table service continued to move through the middle ages, the 18th century and can still be seen in today's society just more advanced.
Lay cutlery in order used, from outside to inside.
Save space by placing the dessert spoon and fork at top of table setting. If table seems too crowded, bring when serving dessert.
Glasses are at the top right corner, wine glass placed above tip of knife.
Three goblets are set at a formal dining arrangement: a water goblet (left), white wine goblet (top right) and red wine goblet (above tip of knife).
Napkins can be placed on dinner plate or to the left of forks.
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