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).