D1.HBS.CL5.14 Slide 1. Subject Elements This unit comprises three Elements: Prepare for silver...

PROVIDE SILVER SERVICED1.HBS.CL5.14

Slide 1

Subject Elements

This unit comprises three Elements:

Prepare for silver service

Liaise with other staff

Serve meals

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from supervisor

Slide 3

Element 1:Prepare for silver service

Slide 4

Prepare for silver service

Performance Criteria for this Element are:

Identify the range of menu items that may be offered via silver service

Identify the equipment and utensils used in the delivery of silver service

Differentiate between full silver service and semi-silver service

Ready the dining area for silver service

Set tables to silver service standard

Slide 5

Silver service

Introduction to silver service

In summary, silver service is the common name given to a specific way of plating and serving meals.

Silver service is a method of foodservice.

This usually includes serving food at the table.

It is a technique of transferring food from a service dish to the guest's plate from the left.

Slide 6

Silver service

Silver service is a traditional style of service that is commonly reserved for high end establishments.

It is a style of service that is:

Very visual

Popular with customers

Adds a dimension of entertainment

Enhances the dining experience

Slide 7

Silver service

Complexity of silver service

It is often described as the most complex of service styles, as every action is performed:

In front of the guest

With time consuming activities

In a busy environment

By staff requiring special skills

Ensuring all food is served in its intended condition and temperature

Slide 8

Advantages of silver service

Provides a unique point of difference

Promotes menu items to surrounding tables and therefore increased sales

Involves the customer

Provides higher level of entertainment

Slide 9

Advantages of silver service

Increases personalised service

Increases interaction with the customer

Allows customers to ‘experience’ the preparation process

Enables an establishment to charge premium prices

Showcases skills of staff

Slide 10

Disadvantages of silver service

Need for specialist equipment

Staff need to be highly skilled

Highly labour intensive

Food and beverage condition may be compromised

Increased safety risk as gueridon cooking is conducted in the dining environment, close to the customer

Reduces space that can be used for more tables and chairs

Slide 11

Silver service menu items

What menu items are commonly provided through silver service including:

Food items

Beverage items

What needs to be considered when selecting items to be prepared using this method?

Slide 12


Selection of menu items

The selection of these menu items will be based on:

Ingredients involved

Complexity of the menu item

Expertise of the staff preparing the dish

Time taken to prepare or serve the different dish items

Level of preparation, cooking or service performed in front of the guest

Slide 13


Appetisers

Appetisers are menu items offered for guests to eat prior to their main course.

What appetisers are commonly served?

Slide 14


Appetisers

Hors d’oeuvres

Canapés

Savouries

Antipasto

Tapas

Finger foods

Sandwiches

Slide 15


Soups

A traditional course on many menus, soups provide low food cost items for many premises.

What soups are commonly served?

Slide 16


Soups

Clear soups

Broths

Purées

Cream soups

Bisque

Slide 17


Pasta

Pasta is a common item that is prepared using gueridon service

Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer

Slide 18


Salads

Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish

They often come with a dressing

What types of salads and dressings are commonly served?

Slide 19


Salads

Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of:

Hot or cold meat

Raw or cooked vegetables

Nuts and seeds

Cheeses

Hot or cold dressings

Slide 20


Salads

Caesar salad

Caesar salad is the most popular salad made in front of the guests.

What is in this salad?

What is the history of this salad?

Why is it globally popular?

Slide 21


Meat, poultry, fish and seafood

Staple ingredients can be:

The stand-alone ingredient for a dish

Ingredients in other menu items

What types of meat, poultry, fish and seafood are commonly served using silver service?

Slide 22


Meat

Beef

Lamb

Veal

Goat

Pork

Slide 23


Poultry

Chicken

Turkey

Squab

Pheasant

Duck

Goose

Slide 24


Fish

Flat fish

Round fish

Fillets

Whitefish

Oily fish

Slide 25


Seafood

Shellfish

Molluscs

Crustaceans

Octopus and squid

Slide 26


Vegetables

What types of vegetables are commonly served?

How are they prepared and served?

Slide 27


Sauces, accompaniments and garnishes

Sauces, garnishes and accompaniments are additions to the main ingredients of a meal

They can be used to enhance the flavour, colour, aroma and overall presentation of the meal

Slide 28


Sauces

Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish

The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal

Slide 29


Accompaniments

Accompaniments are complementary additions to the main ingredient of a meal.

Accompaniments are typically:

Vegetables

Fries

Steamed or fried rice

Side salads

Sauces and relishes

Salsa Slide 30


Accompaniments - roasts

Accompaniments for roasts include

Horseradish sauce

Mustard

Mint sauce

Mint jelly

Cranberry sauce

Slide 31


Garnishes

Garnish refers to the decoration of food by the addition of other items

Garnishes should be fresh, colourful, edible and should be suited to the meal

Slide 32


Garnishes

Common garnishes may include:

Lemon wedges

Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable julienne

Croutons

Slide 33


Specialist cuisine food items

Specialist cuisine food items commonly relate to cuisines of various cultures.

What are different cuisines in different countries?

Slide 34



Offal

Aromatics, flavourings, spices, spice mixes and herbs

Garnishes

Seeds and nuts

Grains, rice and pulses

Fungi

Preserves, condiments and accompaniments

Slide 35



Fruits, vegetables, flowers and salad items

Aquatic plants such as seaweeds

Specialist cheeses and dairy products

Sweeteners such as palm sugar, honey and glucose

Fats and oils

Bush foods

Slide 36


Desserts

Desserts are served after the main course

What types of desserts are commonly served using silver service?

Slide 37


Desserts

Puddings, cakes and flans

Fritters

Prepared fruit

Soufflé

Crepes and omelettes

Ice cream, bombes and parfaits

Slide 38


Fruit

A growing focus on healthy eating has seen increased up-take of fruit in premises.

What types of fruit items and dishes are commonly served using gueridon service?

Slide 39


Cheese

There are endless types of cheese.

Cheese is normally sliced or portioned and served with a variety of accompaniments including:

Fruit

Nuts

Olives

Crackers

Bread

Slide 40

Silver service beverage menu items

Types of beverages

These include:

Hot and cold beverages

Alcoholic and non-alcoholic choices

Coffees and teas

Slide 41


Speciality Coffees

Various spirits and liqueurs can be combined with hot coffee and fresh double cream

They make a dessert in its own right, to accompany a dessert or to conclude a meal

Slide 42


Spirits and liqueurs

In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert.

These normally consist of:

Cognac

Armagnac

Calvados

Liqueurs

Port

Slide 43

Silver service equipment and utensils

Appropriate ‘service wear’ must be selected to ensure dishes can be served to customers:

In their intended format

Maintaining the quality of the dish

Ensuring practicality for both service staff and customers

Showcasing service skills and presentation

Slide 44


Linen

White gloves

Table linen

Table dressing or boxing linen

Napkins

Waiter’s cloths

Service cloths

Slide 45


Crockery

Plates (main and entrée)

Bowls (soup, salad and dessert)

Butter dishes

Salt and pepper shakers

Sugar bowls

Service platters

Sauce boats

Slide 46


Cutlery

Knives (main and entrée)

Forks (main and entrée)

Soup spoons

Dessert spoons

Hot chocolate spoons

Teaspoons

Seafood cutlery

Slide 47


Glassware

Beer glasses

Wine glasses

All-purpose glasses

Cocktail glasses

Liqueur glasses and fortified wine glasses

Carafes wines to table

Jugs drinks

Irish coffee/liqueur-spirit coffee mugs

Slide 48


Wine glassware and equipment

Wines and glasses

Drink trays

Waiter’s friend

Ice bucket

Service cloth

Carafes

Decanting equipment

Wine baskets Slide 49


Table crumbing equipment

A small instrument known as a crumber

If a crumber is not available, a dry napkin or small designated brush will be sufficient

A side plate to collect crumbs and particles

Slide 50


Table decorations and displays

Table decorations

Bud vases

Flower arrangements

Display tables

Other static displays

Slide 51


Gueridon trolleys

Types of gueridon trolleys may include:

Flambé trolleys

Hot carving trolleys

Hors d’oeuvres trolleys

Dessert trolleys

Liqueur trolleys

Slide 52


Carving

Carving knives

Carving fork

Steel

Carving boards

Spoons and meat forks

Any service crockery, cutlery or vessels

Ladles for serving sauces and accompaniments

Service towel

Towel for cleaning trolley

Slide 53


Sauteing

Service set

Copper or other appropriate pan

Service towel

Cooking utensils

Serving cutlery, crockery and dishes

Matches

Slide 54


Filleting

Service set

Fish spatula

Service towel

Knives - filleting knife and chef’s knife

Scissors - used to cut off fins and smaller bones

Tweezers - used to remove small bones

Slide 55


Salads

Service set including salad spoons and forks

Knives or scissors

Plastic or wooden salad bowls

Service towel

Pepper grinder

Pans and cooking utensils

Slide 56


Cheeses

Display plates

Covers to protect cheese

Service set including carving knife and cheese server

Wooden cutting board

Service towels

Cheese knives

Service plates

Slide 57

Styles of silver service

Full silver service

Food items are prepared and carved or separated into individual portions and placed on platters by kitchen staff.

Waiting staff use spoons and forks to serve food from service platters

The benefits of silver service are:

Adds a dimension of ‘entertainment and sophistication

Customers can greater choice

Slide 58


Semi silver service

Meat component of the dish is plated and served, and the vegetables are silver served

The benefits of semi silver service are:

Increases options for customer

A more time efficient use of silver service

Slide 59


Gueridon service

Food is prepared or cooked at the table and served using full silver service techniques.

The benefits of gueridon service are:

Is a form of entertainment

Is interactive

Allows customers to see the cooking process

Meals can be prepared to customer’s exact specifications

Slide 60

Setting up dining area for silver service

Set up activities

One key activity is to ‘set up’ the dining area.

What needs to be set up?

Who performs it?

Slide 61


Set up furniture

A major task in preparing a food and beverage service area for service is to set up the furniture in the room

‘Furniture’ primarily refers to tables and chairs

Slide 62


Floor plan

A floor plan is a map of how the tables are to be positioned in a dining area/restaurant.

Slide 63


Floor plan

A floor plan sets out:

Where the tables will be physically positioned

The number of covers on each table

The table numbers

Which waiters will serve which tables

Slide 64


Floor plan considerations

Reservations

Shape and design of the room

Immovable objects

Style of furniture

Exits and doors

Customer and service personnel access

Slide 65

Prepare comfort and ambiance

The ambience and comfort level of a restaurant must be taken into consideration when preparing for service.

This normally takes into consideration:

Temperature

Noise

Lighting

Slide 66

Prepare comfort and ambiance

Other considerations

Table decorations

Floor displays

Smells

What other ways can you create comfort and ambiance?

Slide 67

Prepare equipment

Once the restaurant area is ready for service, it is now time to prepare the equipment?

What equipment items need to be prepared?

What auxiliary items that accompany equipment need to be set up?

Slide 68

Prepare equipment

Coffee Area

Coffee machine

Cups

Saucers

Teaspoons

Sugar

Milk jugs

Types of milk

Types of coffee

Accompaniments (biscuits)

Napkins Slide 69

Prepare equipment

Tea Area

Cups

Saucers

Teaspoons

Sugar

Milk jugs

Types of tea

Lemon

Slide 70

Prepare condiments

Condiments

Sauces

Mustards

Chilli

Salt and pepper

Salsa

Fruit, vegetables and herbs

Slide 71

Prepare condiments

Prepare butter

Butter is also a condiment and it is usually the responsibility of waiting staff to prepare the butter for service.

Butter can be served in:

Cubes

Curls

Triangles

Butter pots

Slide 72

Prepare condiments

Prepare lemon

Service staff may also be responsible for:

Slicing lemons for cups of tea or bar drinks

Making lemon wedges to accompany the service of fish dishes

Slide 73

Prepare waiters station

Waiter’s Station

Menus and wine lists

Cutlery and crockery

Service cutlery

Napkins

Service trays

Docket books

Toothpicks

Slide 74

Prepare waiters station

Waiter’s Station

Condiments

Glassware

Pens

Matches

Ashtrays

Waiters apron

Nuts

Slide 75

Check cleanliness of facility

Before the session starts it is imperative that the facility is clean.

Why is this important?

What areas do you check?

What do you need to check?

What cleaning activities may you need to conduct?

Slide 76

Checking and cleaning restaurant area

Areas to check for cleanliness may include:

Furniture – tables and chairs

Wall hangings – pictures or displays

Fixtures – light fittings and door knobs

Plants – indoor plants and pots

Slide 77

Checking and cleaning restaurant area

Areas to check for cleanliness may include:

Glass – windows, panels and doors

Floor – carpet and tiled areas

Work stations – waiter’s sideboard

Menu stands – at host area

Toilets – rest areas

Slide 78

Checking and cleaning customer facilitiesOther areas to check

Waiting area or foyer

Restrooms

Smoking areas

External areas

Slide 79


One of the most important steps when setting up for service is to ensure that the tables are set up to meet the requirements of the upcoming session.

What are the objectives when setting and dressing a table?

What needs to be set up?

What preparation tasks are to done?

How do you ‘dress’ a table?

Slide 80


Importance of professional table settings

A great deal of work and attention to detail must be applied when setting tables, as they must:

Have all the necessary table ware, centrepieces, napkins and condiments

Must be complete

Must be clean and hygienic

Must be uniform and consistent throughout the outlet

Slide 81

Prepare napkins

Prepare Napkins

Preparing napkins includes ensuring they are:

Clean

Have no holes

Are prepared, folded

Slide 82

Prepare napkins

Napkins

Types of napkin folds:

Cone

Bishops Hat

Fan

Opera House

Sail

Slide 83

Prepare crockery, cutlery and glasswarePreparation activities

What activities are associated with preparing:

Crockery

Cutlery

Glassware

Slide 84

Setting tables

Clothing a table

Clean linen

Never let cloth touch ground

Laid right side up

Same level of overhang on each side

Crease middle if using more than 1 cloth

Creases should not be seen at the door

Use clean napkins

Slide 85

Setting tables

Dressing a table

On special occasions, or as part of standard operating procedures, tables may need to be dressed.

Dressing takes place as part of the set up and enhances presentation of the table

How do you dress a table?

What does boxing a table mean?

What tables are normally boxed or dressed?

Slide 86

Setting tables

A cover

A place setting for one guest is commonly known in the industry as a ‘cover’.

Slide 87

Setting tables

A la carte setting

A la carte is the term used for a menu that has individually priced dishes

These dishes are divided into entrées, salads, mains and desserts

A la carte means ‘from the card’

This type of setting is popular

Slide 88

Setting tables

A la carte setting

This setting usually consists of:

Main course knife

Main course fork

Side plate

Side knife

Wine glass

Napkin

Centre pieces Slide 89

Setting tables

Table d’hôte setting

A table d’hôte menu is a menu that has a set price for a number of courses

‘Table d’hôte’ means ‘table of the host’

All courses are included in the price and must be paid for by the guests even if they don’t eat every course

This is often called a ‘set menu’

Slide 90

Setting tables

Table d’hôte setting

The setting for this menu would be:

Main course knife and fork

Entrée knife and fork

Dessert spoon and fork

Side plate and knife

Wine glass

Napkin

Centre pieces Slide 91

Setting tables

Tips for setting a table

Use the chair as a guide to centre the cover

Side plates should always be placed to the left of the fork

Knife blades should always face left

Sufficient space should be left between the knife and fork for the meal to be placed down

Slide 92

Setting tables

Tips for setting a table

Entrée cutlery should always be placed on the outside of the main course cutlery

In a la carte dining, the dessert cutlery should be placed where the main course knife is usually positioned

Wine glass should be placed directly above the main knife

Slide 93

Place table accoutrements

‘Accoutrements’ are the items used to fit out the tables.

In some situations you may be required to dress tables with accoutrements such as:

Candlesticks

Candelabra

Bud vases

Overlays

Floral arrangements

Placemats

Slide 94

Complete final inspection of room

Now that tables are set for service and the room is clean and tidy it is now time to undertake a final inspection of the room and table set ups.

What would you check?

What are you looking for?

Slide 95

Element 2:Liaise with other staff

Slide 96



Work cooperatively with other waiting staff to deliver timely silver service

Coordinate with kitchen staff to deliver timely silver service in accordance with identified guests needs and preferences

Communicate with cashier to ensure correct charges are levied for silver service menu items

Slide 97

Liaise with other waiting staff

Liaise with other waiting staff regarding intended service delivery

What are common communication topics?

Who do you communication with?

How does this communication take place?

Slide 98


Liaise with other staff regarding intended service delivery

The tasks and activities within a food and beverage outlet is extremely interlinked with the duties performed by one person directly impacting those of another

Slide 99


Common communication channels

In discussions

In meetings

In staff briefings at the start of a shift

During a shift as needs arise

In staff de-briefings at the end of a shift

In handover documents

Through emails, memos and telephone calls

Slide 100


Communicating with other waiting staff

Other waiting staff may include:

Runners and busboys

Food waiters

Drink waiters and sommelier

Dining room host or supervisor

Slide 101


Communicating with other food and beverage staff

This includes, but certainly not limited to:

Cashiers

Chefs

Bartenders

Slide 102


Communicating with other establishment staff

This includes, but certainly not limited to:

Cleaning staff

Stewards

Security

DJ

Purchasing department

Valet and Car park attendants

Slide 103


Examples of communication

Ordering special menu items with kitchen or purchasing department

Explaining requests and variations to menu items

Notifying bar staff of timely and coordinated food and beverage, and wine service

Arranging for assistance in the service of food and beverages to large groups

Slide 104


Examples of communication

Organising support staff to assist in service

Coordinating the transfer or collection of customer cars with the valet

Notifying security or management where guests are presenting unacceptable behaviour

Slide 105


Providing assistance

Normally assistance is required when:

A large amount of customers arrive at one time

A large number of meals or drinks need to be delivered to a table

A customer has a question or complaints which cannot be resolved by a staff member

Customers require the bill

Slide 106

Liaise with kitchen staff

Reasons for communicating with kitchen staff

Communicate orders

Communicate special requests

Communicate dietary or cultural requirements

Notify when meals are ready

Slide 107


Types of special dietary needs

Vegetarian requests

Lacto-ova vegetarians, Ova-lacto vegetarians

Lacto-vegetarians

Pescatarians

Vegan

Slide 108


Types of special dietary needs

Requests for low-salt meals

Requests for low-sugar or no sugar meals

Requests for lactose-reduced milk

Requests for gluten-free food

Requests for a macrobiotic diet

Slide 109


Other information for communication between silver service waiters and kitchen staff

Timing issues

Co-ordination of service

How steaks are to be cooked

Entrees required as main courses

Explanation of tables and their orders

Verifying availability of menu items and variations in dishes

Slide 110

Liaise with cashier

The main reasons for waiters to communicate with cashier to ensure:

Guest account is created

Correct items are added to account

Correct prices are added updated

Account is made ready for presentation

Account is processed using accepted methods of payment

Receipts are provided to customers

Gratuities are allocated and paid to correct staff members

Slide 111

Element 3:Serve meals

Slide 112

Serve meals


Adjust covers in-line with the orders that have been taken

Select required silver service equipment and utensils to enable service of the orders that have been taken

Collect and verify food items from kitchen in accordance with the orders that have been taken

Transport items from kitchen to table and present to guests

Slide 113

Serve meals


Serve food items to guest

Serve beverage items to guests

Communicate with guests during and after the delivery of silver service to achieve a positive guest experience

Slide 114

Adjusting settings to reflect selections

Depending on the dishes and drinks they have ordered, it is now time to adjust the setting with certain items of:

Cutlery

Glassware

Service wear

Slide 115

Adjusting glassware

Practical examples of the need to adjust glasses may include:

Adding water glasses and jugs

Removing or adding all or some wine glasses

Removing the set glasses and replacing them with champagne flutes where a sparkling wine is ordered.

Slide 116

Adjusting serviceware

Servicewear may need to be provided as follows:

Service platters

Sauce boats

Cake stands and knives

Snail forks and tongs

Lobster picks and crackers

Soup tureen

Gueridon equipment

Slide 117

Adjusting settings

Process for adjusting covers

Identify what needs to be removed from each cover

Identify what needs to be added to each cover

Obtain the necessary items

Load them onto a clothed service plate

Carry the clothed plate with all the required cutlery to the table

On arrival at the table, begin adjusting the cutlery by starting at the Number One guest, working clockwise

Always handle cutlery by the handles

Slide 118


Prepare necessary silver service equipment and utensils

Given that silver service normally involves waiting staff serving some element of a dish to customers, it is essential that any necessary items are close at hand, be it:

In the kitchen to be collected with dishes themselves

At a nearby waiting station

Placed on the table

Placed on their person

Slide 119


Types of common silver service equipment and utensils used in service delivery

Service cloths

Serving spoons, ladles and forks

Serving trays and platters with their own service utensils

Crockery in which to place silver served food

Spare cutlery

Plate underliners

Sauce boats

Carving knives Slide 120


Types of common silver service equipment and utensils used in service delivery

Food lifters

Tongs

Service baskets

Trolleys or bussing trays and stands

Wine stands and buckets and waiter’s friend

Cake Plateau

Tea and coffee accompaniments

Slide 121

Collect and verify food

Collect food selections

It is essential food items are picked up and delivered in a timely manner as:

Hot food could go cold and spoil

Cold food could lose its chill factor

Risk of food contamination increases

Customers have an unnecessary wait

Room to place down newly prepared items becomes restricted

Slide 122


Collect food selections

When collecting food ensure:

Correct food

Correct temperature

Correct requests

Clean plate

Service cutlery

Garnishes and condiments

Correct side dishes

All meals to the table are taken at the same time

Slide 123


Collecting and verifying food in a silver service environment

Checking items are complete before being delivered to tables is more complex in a silver service setting as the whole dish is not pre-plated.

What do waiting staff need to understand about dishes before sending them to the table?

Slide 124

Transporting food to tables

Complexity of transporting silver service items

The process of presenting food to customers may not be as simple as that provided in most establishments, as some elements of a dish as pre-presented with other parts needing to be silver served by staff at the table.

Slide 125


Methods of transporting food items

Transport items from kitchen to table may involve:

Carrying plates to a table

Trolleys

Platters

Carving stations

Presentation trolleys

Large service bussing trays

Slide 126


Techniques to transporting food

2 plate method

3 plate method

Slide 127

Serving food using silver service

The actual service of food is one of the main differences that separates silver service, either in a full-silver service or semi-silver service, setting from most establishments

It is the theatrics associated with silver service which warrants an establishment to charge higher prices, and in turn customers expect more

Slide 128


Considerations

Use of silver service gear

Provision of full silver service delivery and semi-silver service delivery

Consider safety and hygiene considerations and requirements

Slide 129


Serving bread at start of meal

In most eating experiences in a restaurant, bread is often provided to customers.

What is the purpose of serving bread?

What formats are they served?

How are they served?

What else is commonly served as an alternative?

Slide 130


Appropriate timing of service delivery and coordination with other staff and services

Before any dishes are to be delivered to tables a number of checks are conducted including:

Ensuring that all necessary accompanying equipment and utensils are ready

Any dishes from previous courses have been removed

Customers have necessary crockery and cutlery to enjoy the meal

Any accompanying wines and other beverages are ready

Slide 131


Serving Food

Serve the meal from the right

Serve ladies first or direction

Place the meat at 6 o’clock

Repeat order when presenting

Ensure correct cutlery

Ensure correct condiments

Slide 132


Portioning of food items during service

Portioning means controlling the size or quantity of menu items to be served to each customer.

What influences portion sizes?

Where is this information found?

How are common portions for different foods?

Why is it important to have strict portion controls?

Slide 133


Carving and filleting techniques

How should you:

Carve roast meat

Fillet cooked fish

Slide 134


Plate meat, starch, vegetable, sauces and appropriate garnish on plate

How is this achieved?

What utensils are used?

Slide 135


Placement of items on dishes

When placing items on a plate waiting staff must take into consideration:

Colour balance

Cleanliness

Neatness

Equality of portion size between all dishes served

Dish logos are correctly positioned

Slide 136


Placement of dishes on table

When placing communal items on a table it is important to ensure:

Different food platters are spread equally across the table

Easy reach of customers

Sufficient service cutlery

Replenishment of food items and sauces where required

Slide 137


Serving cheese techniques

Remove most cheeses from the refrigerator at least 30 minutes before serving

For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator

Cut cheese according to menu including wedges, slices or rounds

To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped

Slide 138



To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped

Slice the cheese rind or wax first and then gently rock the knife from front-to-back, applying pressure to evenly cut through the body of the cheese

Make swift and accurate movements

Remove rind or wax covering if required

Portioning cheese

Slide 139



Ensuring that edges of cheese sections are smooth Minimising waste For serving, whilst cheese knives are suitable to serve

hard cheeses. A butter knife can be used for softer cheeses. Marinated cheeses in oil can be served with a small fork or spoon

Placing cheese on appropriate crockery

Slide 140



Add suitable accompaniments

Serving the guest their tableside items

Remember to provide a separate cheese knife or utensil for each cheese

Encourage guests not to mix the knives to avoid mixing cheese flavours

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Serving dessert techniques

Slicing of cakes and flans

Serving of muffins and individual pies

Scooping of ice-cream

Lighting of bombes

Cooking of crepes and omelettes

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Clear Tables

What is the sign that a guest has finished their meal?

Before clearing, ask if they have finished

Clear the table together

Removed any unused items

How do you clear plates?

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Steps to clearing a table

The following protocols commonly apply when clearing a table:

Try to start with the guest who has the most scraps left on their plate. This will act as the base plate for clearing

Always clear from the right of the guest – the same side that you should have served from

Pick up the first plate, complete with cutlery, with your right hand and transfer and secure it in your left hand

Secure the end of the fork handle under your thumb

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Slide the knife, cutting end first, under the fork to secure it and stop it from sliding away

Moving clockwise around the table, clear the next guest’s plate

Secure the second plate into position over the wrist, and scrape any food scraps onto the base plate

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Secure the knife by sliding it under the securing fork

Place the second fork parallel to the securing fork

Continue this procedure until all the plates and cutlery are cleared for that particular course

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Serving beverage items

Collect beverage selections

When collecting drinks ensure:

Correct drink

Correct glassware

Garnishes

Glasses have right amount of liquid

Drinks are not flat (if required to be carbonated)

Correct straws

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Serving beverage items

Serving beverages

Carrying trays

Handle glassware by the stem

Don’t overload trays

Use coasters

Provide snacks where appropriate

Monitor behaviour of guests (alcohol)

Announce name of drink

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Serving wine at table

Serving table and sparking wine

Besides the service of pre-dinner drinks, common drinks often served to accompany a meal include sparkling and table wine.

What is the difference between these?

What are examples of table wine?

How is white table wine served?

How is red table wine served?

How is sparkling wine served?

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Check bottle condition

Label

Top near the cork or seal

Bottle top

Nothing floating in solution

Overall condition of the glass

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Present the wine to the person who ordered the bottle

Announce the brand name, style and vintage

Wait for the customer to confirm it is the right product

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Select appropriate glassware and equipment

Wines and glasses

Drink trays

Waiter’s friend

Ice bucket

Service cloth

Carafes

Decanting equipment

Wine baskets Slide 152


Open and serve wine correctly, safely and without spillage

Discuss procedures for opening and pouring:

White table wine

Red table wine

Sparkling wine

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Serve after meal drinks

Speciality Coffees

Various spirits and liqueurs can be combined with hot coffee and fresh double cream

They make a dessert in its own right, to accompany a dessert or to conclude a meal

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Techniques to make specialist coffee

Ready the glass or mug

Prepare good-quality, strong, black coffee

Put 30 ml of the required spirit or liqueur into the glass or mug

Add sugar if required

Pour in coffee

Stir to disperse liquor and dissolve sugar

Float fresh cream on top

Serve immediately

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Spirits and liqueurs

In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert.

These normally consist of:

Cognac

Armagnac

Calvados

Liqueurs

Port

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Coordinate food and beverage service

Timing of beverage service

Serving drinks ‘immediately’ achieves the following quality factors:

Maintenance of the service of beverages as they are intended to be

Delivery of high levels of customer service

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Synchronised food and beverage service situations

In bar situations where snacks are provided with drinks

Initial service of drinks should come quickly

Refills of drinks to coincide with next food courses

Coffees and cakes are often served together

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Synchronised food and beverage service situations

Where beverages compliment the meal, such as:

Wines to accompany courses

Dessert wines or coffee that is served with dessert

Ports and cheese

Champagne and birthday cakes or other celebrations

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Clear beverage items

Similar to the service of beverages, the timely clearance of both used and unused glasses is important.

When should used glasses be cleared?

When should unused glasses be cleared?

What else should be cleared?

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Communicate with guests

Check Customer Satisfaction

Conduct ‘The 3 minute check’

Ensure meals are alright

Replenish condiments

Providing additional items

Clear unused items

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Offer additional food

Additional items

Give ideas of next course

More cutlery or crockery

More condiments

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Offer additional beverage

Additional items should be offered at appropriate times such as:

The three-minute check

When glasses are nearly empty

When bottles are nearly empty

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Take remedial action

Take remedial action in the event of guest dissatisfaction

Whilst most customers will be happy, naturally some customers will have a problem with their food or beverage item.

What do you do?

What options are available to you?

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Take remedial action

Offer alternatives

Replace meal quickly

Allowing them to take some items from the buffet whilst they are waiting

Providing a plate of snacks including rice, salad, bread or fries

Suggesting fast cook items to that a dish will be ready when others are also eating

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D1.HBS.CL5.14 Slide 1. Subject Elements This unit comprises three Elements: Prepare for silver...

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