Secondly is an a la carte menu gives a full list of all dishes that may be prepared but item is priced separately. The price of items differ from one restaurant/establishment to another.

A'LA CARTE SERVICE:

After guests are seated and order being taken:

 Place orders to the kitchen.

 Adjust and reset covers accordingly when necessary.

 Pick up food from kitchen to station using hand. Apply skills in carrying plates by hand.

 Approach the guest and address.

 Proceed to the left of the guest and place the dish gently on the table in front of the guest.

 Present the dish to the guest politely.

 Proceed to the next guest in a clockwise direction and serve accordingly.

 Clear finished dishes with indication from the guest.

 Proceed the same technique to another guest moving in a clockwise direction.

 Proceed to the next course (if any).

Services Techniques That Used in a Table D'hote

     

Hi,assalammualaikum and good evening bloggers today i want to share an information with all my bloggers about a services techniques that use in table setting has two types which are table d'hote and a'la carte.^_^

Table d'hote service is based on course by course according to the menu which is listed full course first is appetizer,soup,main course and lastly dessert and also beverages.



TABLE D'HOTE SERVICE:
After the guest is seated,the order being taken:
 Send the guest orders to the kitchen. Adjust table covers accordingly.

 Get the food from the kitchen and bring it to the table. Apply skills in carrying plates by hand.

 Approach and excuse to the guest.

 Proceed to the left of the first guest and place the appetizer gently in front of the guest. Present the appetizer politely.

 Proceed to the next guest in a clockwise direction and serve appetizer accordingly.

 Clear soiled plates with indication to the guest from the right of the guest using clearing and carrying dirty plates technique.

 Serve bread and butter from the guest’s left side with the waiter right hand using service gear and place it on to the side plate.

 Proceed the same technique to another guest moving in a clockwise direction.

 Get the soup from the kitchen using service tray. Place the soup in front of the guest from the left of the guest.

 Moving in a clockwise direction proceed the same technique to another guest.

 Clear the soiled soup bowl and saucer with indication to the guest using service tray from the guest right.

 Pick up main course from the kitchen to restaurant using carrying plates by hand techniques

 Serve main course from the left of the guest moving in a clockwise direction. Place the main course in front of the guest with the main dish parallel with the guest in front from the accompaniments. Present the main course.

 Proceed to the next guest in clockwise direction and serve main course accordingly.

 Clear soiled plates with indication to the guest from the right of the guest.

 Clear the salt and pepper shaker, vase and table number using the service tray.

 Do crumbing down using the folded waiters cloth and crumbing plates (side plates)

 Reset the dessert spoon to the right and dessert to the left.

 Pick up dessert from the pastry kitchen using plates carrying techniques for plates and service tray for bowl. Present the dessert.

 Proceed the same technique to another guest moving in a clockwise direction.

 Coffee or tea is served during or after dessert (upon guest request).

  

how to open sparkling / wine bottle and water cans

Assalamualaikum and hye bloggers! today our group will be update about how to opening sparkling bottle and water cans. here, i will explain to you step by step how to open the bottle. before that, in fine dining restaurant, usually we use a wine bottle. when we want to serve to our guest, we need to explain to our guest the history of the wine first and make sure we hold the bottle, the label must be shown to our guest. here the steps! :)

1. Provide two bottles of sparkling red and white sparkling, goblet, castor sugar, paring knife and water / lemon juice.
2. For white sparkling, goblet surface to be immersed in the lemon juice. otherwise, red sparkling unnecessary.
3. After the surface is immersed in the lemon juice Goblet, will overlay surface in turn on castor sugar.
4. This is how to hold the bottle. check the label on the bottle towards the guests brought.
5. Take the paring knife and cut the outer paper bottle cap.
6. Use one hand to hold the bottle cap from exploding open. Another use one hand to turn the wire slowly.
7. After that, use the fingertips to hold the bottle cap open and let the gas is in the bottle out little by little.
8. How to hold the bottle while to pour water into the goblet. Our thumb is placed under the bottle and the remainder is to hold the bottle body. Make sure when holding the bottle, the label on the bottle facing the guests.
9. Hold on tight and best of luck! :)

1. Provide service tray, water cans, straw and service cloth.
2. Hold the service tray correctly. make sure the entire palm of the hand detention under service tray.
3. Place the glass in front of guests.
4. A little tap on the face to reduce the gas cans that were in the can. Then open the can slowly while releasing excess gas in the tin.
5. Tin lid fully open.
6. Pour water into the glass and straw put on the table.

A 'LA CARTE

                   1) GOBLET

                   2) TABLE KNIFE

                   3) DINNER PLATE

                   4) TABLE FORK

                   5) BB PLATE(BREAD AND BUTTER)

                     
       

1. Firstly,place a goblet at the right side of table knife.

2. Next,place a dinner plate at the middle.

3. Then, place a table fork on the left side.

4. Lastly,place a bb plate at the end beside a table fork.

TABLE SETTING

TABLE D'HOTE

                             1) GOBLET

                             2) SOUP SPOON

                             3) TABLE SPOON

                             4) TABLE KNIFE

                             5) DINNER PLATE

                             6) TABLE FORK

                             7) FISH FORK

                             8) BB KNIFE(BREAD AND BUTTER)

                             9) BB PLATE(BREAD AND BUTTER)

                            10) DESSERT FORK

                            11) DESSERT SPOON


                 

1. Firstly,place the goblet in front of the table knife.

2. Then,place a soup spoon on the right side follow with a table spoon and table knife.

3. Next,place a dinner plate beside the left side with table fork and dinner fork.

4.  Place a bb knife into the bb plate .

5.  Lastly,place a dessert fork and dessert spoon in the middle of dinner plate.       

Fish Fillet

1) Make sure all the mise-en-place is completed and present the dish to the customer.

2) Remove the head and of the fish with service fork and fish knife.

3) Also remove the tail.

4) With the aid of a service service fork and fish knife remove the side bones.

5) Run the tip of the fish knife down the backbone.

6) Remove the skin by service fork.

7) Lastly, coat with garnish and serve.

^,^v

HISTORY OF COCOA

CHOCOLATE Theobroma cacao

"Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao.

The cacao tree produces flowers and fruit year-round. The cacao tree is small and comes from the forests of Central and South America. It needs a warm and humid climate, regular rainfall as well as a fertile and well-irrigated soil. It grows in the shade, preferably at an altitude of 1,300 to 2,300 feet, in the tropics 20� above and below the equator. The cacao tree yields its first crop at 3-4 years old. It is an adult plant at 10. It produces from 300 to 1,000 pounds of cocoa per acre for about 50 years.

     The cacao tree fruit is a huge berry called cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans.

  After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma. After they are dried the beans are ready to be cleaned, graded, packed, and shipped for processing into chocolate products.

   Once the beans are selected, they are roasted and shelled to obtain the center cacao kernel, or nib. To transform the cacao kernels into the thick, dark-brown paste called chocolate liquor, the nibs are ground between large heated rollers in high-speed mills.

   Chocolate liquor is the base from which all chocolate products are made. Pure chocolate liquor, which contains 53 to 55 percent cocoa butter, is unsweetened and too bitter to eat. It is compressed into blocks or squares and is used for cooking and baking."

WIPING GLASSWARE ^_^

GLASSWARE

METHOD;

1. MAKE SURE WHIPING CLOTHS ARE HYGIENE FROM ANY SUBSTANCES

2. PUT A LITTLE WARM  WATER ON THE GLASSWARE

3.THEN,WIPE IT START AROUND AT THE CORNER

4.LASTLY,PUT IT AT THE TABLE FOR SETUP

GOBLET

                     1. PUT THE GOBLET INTO WARM WATER

                     2. COVERED THE GOBLET USING WHIPING CLOTHS

                     3. AFTER A FEW MINUTES,WIPE IT UNTILL SHINE

WIPING CROCKERY

CROCKERY

• Put some warm water on the plate.
• Make sure the water running through the whole upper plate.
• Throw water in the water pitcher.
• then, wipe it until the plate is dry.                                                     

WIPING CUTLERY

CUTLERY

                                                     METHOD:

• Put the cutlery in a warm water. 
• Then, wipe it using wiping clothes one by one. 

FOLDING TABLE CLOTH, LAYING TABLE CLOTH AND CHANGING TABLE CLOTH

red : Runner

yellow : Overlay

blue : Table cloth

FOLDING TABLE CLOTH

1. Spread the tablecloth. Make sure that the folding or stitching is on the outside facing the table. * For those of you who are not high enough, you can use a chair so that the table cloth does not touch the floor as a hygiene. *
2. Fold into two parts where the outside must be outside.
3. Take one piece and fold. Similarly to the next.
4. After that, make sure the part is the same as shown in pic.
5.  Lay on the table until after completion of step four. *Make sure the many layers facing towards you *
6.  Take the end of the fabric and fold in until half of the cloth. Repeat as last step and make sure there is a little space in the middle of table cloth. 
7. Completed step six, take both ends of the fabric and fold into as step six.  
8. Make sure the fabric you are in the same situation as step eight.
9. After the fold it to become smaller as the last picture. Then ready! Have a try. ?

LAYING TABLE CLOTH

1. You should prepare a table cloth, which in and neatly folded.
2. Open the folded first layer.
3. Open the folded second layer.
4. Open the folded third layer.
5. Enter each finger in every fold correctly and neatly.
6. Ready and while tuck your little finger.
7. Cradled the first layer starting from the bottom layer.
8. Release slowly each layer.
9. Ready! and adjust a bit to look neatly.

CHANGING TABLE CLOTH

1. Make sure there are no barriers in the table below your position stand.
2. Pull 5 inch cloth from the table.
3. Pull the fabric back up before the end of the cloth that are not opened to show the table and bring the fabric to the middle of last drawn until it appeared in the folded state.
4. Take a new tablecloth and place onto the dirty tablecloth.
5. used a laying table cloth step to spread out a new table cloth.
6. When you lay up in the middle of the table. Pull the dirty tablecloths with the little finger and ring finger grasping a dirty cloth.
7. Pull the new table cloth while pull the dirty table cloth slowly.
8. Pull till the end as shown in the picture.
9. Ready! Now you have changed the table cloth and the dirty table cloth will in a good condition neat folds.

Purpose of table cloth is...

• Make sure the table is in beautiful condition and neat.
• To regularize all the tables in an event.

NAPKIN FOLDING =D

FRENCH FOLD

CANDLE FAN GOBLET FOLD

BISHOP HEAD FOLD

CANDLE NAPKIN FOLDING

DIAMOND FOLDING

TYPES OF CUTLERY ^,^v

TABLE KNIVES

FUNCTION: Designed to cut only prepared and cooked food




FISH KNIVES

FUNCTION: Used to separate the skeleton from the body and lift the bones onto a plate




STEAK KNIVES

FUNCTION: For cutting meat.



BUTTER KNIVES

FUNCTION: To serve out pats of butter from a central butter dish to individual diners' plates




FRUIT KNIVES

FUNCTION: To cut and peel fresh fruit at the table in formal and informal dining.




CARVING KNIVES

FUNCTION: For carving fruits





CAKE SLICE KNIVES

FUNCTION: For slicing cakes



TABLE FORK

FUNCTION: For separate foods



FISH FORK

FUNCTION: To provide leverage in separating fish from the body, the fish fork features an extrawide left tine, and an optional notch, grooved to fit over the bones




DESSERT FORK

FUNCTION: To provide leverage in cutting firm dessert




FRUIT FORK

FUNCTION: The fruit fork is made with narrow tines and a long slender handle; it is approxi­mately 6¼ inches in overall length.

OYSTER FORK

FUNCTION: To hold the buttery sauce and the meat




CAKE FORK

FUNCTION: The pastry fork is used in informal dining, although it is not essential; it is not used in formal dining where two dessert utensils are presented.




CARVING FORK

FUNCTION: For carving meat




SALAD FORK

FUNCTION: To provide leverage when cutting thick veins of lettuce or broad vegetables served in salad, the salad fork is made with an extra wide left time




TABLE SPOON

FUNCTION: Used for ice cream and soup




SOUP SPOON

FUNCTION: To reach into the depth of the cream soup bowl




DESSERT SPOON

FUNCTION: Used in formal and informal dining




TEA/COFFEE SPOON

FUNCTION: Used to stir hot beverages, sip soup, and eat solid food




DEMITASSE SPOON

FUNCTION: Also known as a mocha spoon (to stir coffee made with an equal amount of hot chocolate




ICE-CREAM SPOON

FUNCTION: Used at informal meals only to eat frozen dessert served on a plate, such as ice-cream roll.




SAUCE SPOON

FUNCTION: Used to eat the sauce accompanying a dish

TYPES OF CROCKERY

 

SOUPS CUPS

FUNCTION: Filling the mug with hot water stirring the mixture



   TEA POT

FUNCTION: To prevent the contents of the teapot from cooling too rapidly




COFFEE POT

FUNCTION:Cold water is poured into a separate chamber which is heated up to the boiling point and directed into the funnel





SUGAR BOWL

FUNCTION: Humorous series of dinner service suitable for every occasion, and the various pieces can be put together





SOUPS BOWL

FUNCTION: A simple function of containing hot or cold





DESSERT BOWL

FUNCTION: It is mainly use for dessert like a fruit such as strawberry






DINNER PLATE

FUNCTION: A plate from which a diner eats during the main course of a meal






DESSERT PLATES

FUNCTION: A small plate on which dessert can be served
                      the size dessert plate is smaller than dinner plate



TEA PLATE

FUNCTION: Purpose of the tea plate is to hold the teacup without a saucer




TEA SAUCER

FUNCTION: To protect surfaces from possible damage due to the heat of a cup,
                     to catch overflow, splashes, and drips from the cup and protecting table linen


ESPRESSO CUP

FUNCTION: Concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure




BUTTER DISH

FUNCTION: A small dish (often with a cover) for holding butter at the table
                     used as a container for holding or serving food



MILK JUG

FUNCTION: Used mainly for doorstep delivery of fresh milk or milkmen



CANAPE PLATE

FUNCTION: Is a small,prepared and decorative food, held in the fingers and often eaten in one bite



SALAD BOWLS

FUNCTION: Formal meal is served course by course, side dishes are not used, and a fruit saucer is provided only at informal meals




FISH/SALAD PLATE

FUNCTION: Is a metal bar that is bolted to the ends of two rails to join them together in a track




SIDE/BREAD PLATE

FUNCTION: A small plate that is put your bread on when you are eating the main part of a meal




PEPPER AND SALT SHAKERS

FUNCTION: To allow diners to distribute grains of edible salt and ground peppercorns    
                     Salt shakers became increasingly common after anti-caking agents