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Table Setting and Table Manners

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by

Jillian Yanos

on 16 December 2014

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Transcript of Table Setting and Table Manners

Table Setting
Are the ways to set the table with table appointments???
3.
-
Linens
Without bread-and-butter plate.
With bread-and-butter plate.
Place cards may be needed in a formal dinner where more than eight guests are to be seated. These cards are placed on the napkin across the service plate.
Holidays
weddings
The place setting for each diner is called a COVER.
helps create the mood
Creates a sense of order and balance
can make serving and dining more efficient and comfortable.
time
Lifestyle
???
Family dinners
linens
flatware
glassware
dinnerware
The term linens refers to all types of table covering and napkins, regardless of the actual fiber content.

Modern table linens are available in a variety of fabrics, styles, shapes, and colors.

Examples of table linens include: Table clothes, place mats, table runners and napkins
How are meals served in your homes?

Are Etiquette and Formality important?

Each person's cover should be approximately 18-24 inches and should be spaced evenly around the table.
The napkin is usually folded in a square or rectangle and placed to the left of the forks. Napkins open edges should face to the right, with the fold facing away from the plate



The term flatware is used for knives, folks, spoons, as well as some serving pieces, such as ladles.

Hollowware refers to all metal dishes, bowls, platters, tea service, pitchers and other pieces used for table service or decoration.

Hollowware and flatware come in several types of metals including: sterling silver, silver plate, gold 7, electroplate, stainless steel, and pewter.

When setting out flatware, consider the menu and use only those utensils necessary for the meal.
DINNERWARE
The term dinnerware encompasses plates, cups, saucers, serving bowls etc.

Dinnerware can come in a variety of materials including: china, ceramics, earthenware, porcelain, etc.
Placing dinnerware

The dinner plate is placed in the center of the cover-1-1.5 inches from the tables edge

The tea or coffee cup and saucer are placed to the right of the plate with the handle to the right, Parallel to the table edge.
Glassware or beverageware

consists of drinking utensils. Typically, there are two main types of beverageware: tumblers and stemware
Placing Glassware

The water glass is placed above the tip of the knife, and any other glasses are placed to the right of the water glass and slightly forward towards the edge of the table, forming a diagonal line.

A maximum of three glasses is recommended to avoid confusion and a cluttered appearance.
Flatware doubles???
Fork and spoon confusion?
Salad fork vs. dinner fork (or dessert fork)
Soup spoon vs. teaspoon (or dessert spoon)
Special settings:
You might see:
A salad plate-in most cases-this goes on the left hand side above the fork

A bread and butter plate-This is usually on the left hand side, above the fork also; put the salad plate to the left of the napkin.
DECORATING THE TABLE

A centerpiece or other table decoration provides the finishing touch to a beautifully set table.

The centerpiece should not block view or conversation.

Let's review

True or false

The cutting edge of the knife should be directed ________ from the plate.

Only put flatware on the table which will be ______ during the meal.

The water glass should be placed directly above the _______.

Place forks on the _________ with the tines facing_______.
Types of MEal Service
Styles of Meal Service:

A meal may be served in a variety of ways.

Styles of meal or table service can be used to facilitate a meal and to help a desired atmosphere.
Blueplate Service
1. Plates are prepared in the kitchen and placed on the table before or at the time guests sit down.

2. Second portions can be served from the kitchen or offered from serving
dishes at the table.

3. This is service is sometimes called “apartment” service.

4. Blueplate service is convenient for use when the group and dining area
are small.
Family Service
1. Family service is informal, sometimes called “American” or “country”
service.

2. Service is meant to be casual and comfortable.

3. Food is usually served in two courses: Main and dessert. (A variation is to place the dessert on the table before the meal begins.)

4. Plates are at the individual covers before the meal begins. Serving dishes can be placed on the table just prior to when the group is seated or brought to the table after everyone is seated

5. Serving dishes are passed in one direction around the table. The person nearest the serving dish usually initiates passing the food item.

English Service
1. The host and hostess serve all courses at the table.

This style of meal service is considered to be friendly and cordial because of the participation of the host and hostess. This service is considered informal.

2. The host usually serves the main course and dessert.

3. The hostess usually serves the soup, salad, and beverage.

4. Accompaniments are passed from person to person at the table unless a waitress is present.

5. Plates are removed between courses by a family or paid waitress or by the hostess.

7. The host or hostess places the food on individual plates. The plates are passed to the appropriate guest (unless a waitress is used). Designate who should receive the plate, and pass plates in a systematic manner.
Russian Service
1. This is considered to be formal table service.

2. The host and hostess take no part in serving the meal.

3. A waiter and/or waitress serve all food from the kitchen.

4. One waiter or waitress should attend to six or eight persons. If more than one waiter or waitress is present, serving should take place simultaneously.

5. Russian service may consist of more courses than other services. It is possible to serve seven courses and order of service:
Appetizer
Soup
Entree
Piece de Resistance
Salad
Dessert
Beverage


Compromise Service
1. Compromise is a combination of English and Russian services. Some courses are served at the table by the host and hostess as in English
service, and some courses are served directly from the kitchen as in Russian service.

2. Soup, salad, and dessert courses are usually served from the kitchen.

3. The main course is usually served from the table.

4. Passing of plates and accompaniments and clearing of the table are facilitated if a family or paid waitress is present.
Buffet Service
1. Buffet service is generally thought to be an informal type of table service, but it may be quite elegant depending upon the occasion.

2. Buffets are an appropriate style of service for large groups because a minimum amount of personal service is needed.

3. The preferred type of buffet is referred to as a sit-down buffet. This service allows the most comfort to the guest. Tables are set with covers for each person. Water glasses are filled immediately prior to the meal. Salad and bread may also be placed at the cover. The buffet table contains foods for the main course and each guest serves himself/herself by going through the buffet line. Arrangements should be made for clearing covers after the meal. Dessert may be served at the cover or a dessert buffet can be used.

4. Buffets may also be handled so each guest has a tray or T.V. tray or other surface available if table space is not available. Avoid situations where the guest has no place to put dinner plate and beverage.
1. What is the difference between informal and formal service?

2. Which type of meal service would you use for a seven course meal?


http://www.csun.edu/~lisagor/2009Spring/321L/321%20TABLE%20APPOINTMENT%20PACKET.pdf
Menu's
types of menu's:
Static Menu-Typically found in fast food operations, ethnic restaurants, and steak houses.
The same food is offered everyday
ie. McDonalds, Wendy's, ?

types of menu's:
Cycle Menu-It is developed for a set period. at the end of that period it repeats itself.
On a seven day cycle the same menu is used every Monday
ie. College dining court, ???
types of menu's:
Market Menu-It is based on product availability during a specific period. It is written to use foods when they are in peak season or readily available.
They are short lived because of limited product availability and perishability or due to seasonal trends
types of menu's:
Hybrid Menu-this type of menu combines a static menu with a cycle menu or a market menu with specials.
ie. olive garden, ??
types of menu's:
California menu-typically found in 24 hour restaurants or restaurants where three meals are available all day long.
ie. Denny's, ??
food Purchases
A la carte-every food and beverage item is priced and ordered separately
Food Purchases
Semi a la carte-some food items (particularly appetizers and desserts are priced and ordered separately, which the entree is accompanied by and priced to include other items such as a salad, starch or vegetable
Most popular menu style
Food Purchases-
Table d'hote or prix fixe-this menu offers a complete meal at a set price.
Table d'hote is french for "host table" which means seating all guests at a large table and serving them all the same meal.
Prix Fixe may offer choices at a fixed price where as table d'hote offers no choice.
Plate Presentation:


Why is plate presentation necessary?

so as not to waste the time and energy put into food preparations
Creates a look of a neat, organized, well-planned presentation and an attractive setting

Service-process of delivering the selected foods to the diner in the proper fashion.
Hot foods, served very hot in heated plates
cold foods, served very cold in chilled plates
food should be cooking the proper degree of doneness

Presentation-the process of offering the selected foods to a diner in a fashion that is visually pleasing.
Pleasantly and appropriately colored, cut or molded
Colors, textures, shapes, and arrangements of all foods must work together to for a pleasing visual composition
Plates should be neat and clean

composition-a completed plate's structure of colors,shapes, and arrangements.
Food presentation is an art!
Good plate presentation
Colors
shapes
textures
arrangement of food
Great plate presentation takes
experience
personal style
The Plate
How would you select a plate when considering plate presentation?
Choosing Plates
Sizes
shapes
Colors
Patterns
***There are two types of Russian Service:
(a) Platter Service. In this case, food is arranged on serving platters
and passed by the waiter to each guest so the guest can help
himself/herself.

(b) Plate Service. Food is served on the plates in the kitchen and the
filled plates are placed before each guest.

a. _______________ Combination of English and Russian services.

b. _______________ Probably the most difficult service for the host and the hostess to execute.

c. _______________ Good for serving large number of guests.

d. _______________ All foods served at the table by the host and hostess.

e. _______________ Considered the most formal of services.

f. _______________ Good if dining table and area are small.

g. _______________ Serving dishes passed around the table.

h. _______________ Platter and plat service are options.

i. _______________ Casual, comfortable, and probably most used in this country.

j. _______________ The hostess is relatively free to be with guests.

k. _______________ Some courses are served from the kitchen and
some are served at the table by the host and hostess.
An attractively set table:
How each person chooses to dine depends on many factors such as:
tables can be set for lots of different occasions
Such as:

Place mats are laid with a distance no more than 1 ½ inches from the edge of the table and should be large enough to hold all utensils.


Tablecloths- The size of a tablecloth is determined by the size of the table if covers. A large table should have an overhang or “drop” of 10 – 15 inches. A smaller table requires a shorter drop, usually 5-10 inches.


Runners may be placed in the table center, on either side of the table to hold two rows of place settings, or they may be placed along all four sides of a small table for four place settings.
Linen Placement
Linen Placement
Linen Placement
Linen Placement
All pieces of the flatware should be placed parallel to one another and at the right angles to the table edge. They should be 1 inch away from the tables edge.

Generally, the knife, (cutting edge facing toward the plate) goes on the right of the plate.

since they are used with the right hand. The fork, tines up, is placed to the left of the plate. If more than one fork is required, place them in order of use, starting at the outside and working toward the plate.

The placing of the dessert fork can be handled in several ways. It can be placed between the dinner fork and the plate or above the plate, parallel to the edge of the table.

For informal meals when a knife is not used, forks may be placed to the right of the plate.
All pieces of the flatware should be placed parallel to one another and at the right angles to the table edge. They should be 1 inch away from the tables edge.


Generally, the knife, (cutting edge facing toward the plate) goes on the right of the plate.


since they are used with the right hand. The fork, tines up, is placed to the left of the plate. If more than one fork is required, place them in order of use, starting at the outside and working toward the plate.


The placing of the dessert fork can be handled in several ways. It can be placed between the dinner fork and the plate or above the plate, parallel to the edge of the table.


For informal meals when a knife is not used, forks may be placed to the right of the plate.
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