TABLE

ETIQUETTE
LEARNING OBJECTIVE
In the end of this subject student will be able to
1. The order of service
2. Greeting and seating guests
3. Service of water
4. Service of bread
5. Presenting the menu
6. Order taking
7. Correcting covers
8. Serving clearing
9. Ala carte cover
10.Table d’hote cover
THE ORDER OF SERVICE
• Sequential check list of services from the arrival to the departure of
the guest.
• Differ in detail depending on the style of the establishment and the
services it offers.
• The sequence of service will take into account the particular tasks
required to achieve a smooth flow of service that suits the special
needs of each guest.
GREETING GUESTS

• First impressions are extremely

important. If the greeting is both
warm and efficient guests will
immediately feel that they can expect
the rest of their experience to be
pleasurable, feel confident that they
will be in the hands of reliable
professionals.
• The service begin with greeting the
guests.
TASK, PROCEDURE,
EXPRESSIONS
SEATING GUESTS
 • Opening the napkins for your guests ensures that the napkin is out of the
OPENING way when drinks and food are to be served.
• Some guests will open their own napkins as soon as they sit down, others
NAPKINS will wait for you to open theirs for them.
OPENING NAPKINS
WATER SERVICE
• Iced/warm water may be offered to the
guest after the greeting/ seating
procedures.
• The purpose of serving iced water is to
refresh the guests’ palates, and allow
them time to select a pre- dinner drink.
TASK, PROCEDURE,
EXPRESSIONS
BREAD SERVICE
• Bread is usually served as soon as the guests are seated. It may be
placed in a basket on the table, or served individually (silver service).
PROCEDURE
The silver service technique:-
• Carry the bread basket and butter plate in the left hand, using the two-plate method.
• Place the butter plate in the centre of the table.
• Transfer the bread basket to the flat of the left hand.
• Serve from the guest’s LEFT (KIRI).
• Hold the left hand (with the bread basket) down over the edge of the side plate.
• Transfer the bread from the basket to the side plate, using service cutlery.
• Move anti-clockwise around the table, serving the host last.
PRESENTING THE
MENU
• Presenting the menu is a time for
suggestive selling.
• The waiter has the opportunity actively to
sell items on the menu, and ‘specials’ and
side dishes which may not be on it.
• Before presenting the menu, you must
understand all the items on it and be able
to describe how they are cooked and
served.
PRESENTING THE MENU
 ORDER TAKING
• To ensure prompt service and fulfillment
of the guests’ orders, the waiter must
record all the necessary information, so
that there is no doubt which guest
ordered what.
• Some establishments have pre-printed
forms which simply have to be ticked.
Often the waiter will have to use a blank
docket. The way the order is taken must
serve three functions.
• It must be clear to the kitchen what
dishes are to be prepared. The waiter
must be able to see which dish is to be
served to which customer. And when the
bill is prepared it must be clear what has
been ordered and consumed.
ORDER TAKING
CORRECTING COVERS
• Covers are corrected after the orders have been
taken and placed with the kitchen. They are
corrected up to and including the main course.
• Guest uses the outer cutlery for their first courses
and move inwards for each succeeding course.
• Cutlery for the dessert and the cheese is
corrected after those orders have been taken later
in the meal.
CORRECTING COVERS
PROCEDURES
1. Prepare the cutlery for each guest, up to and including the main course, on a service plate.
2. Starting with the guest on the right of the host, move anti-clockwise, correcting the covers.
3. Correct the knife section of the first guest and the fork section of the next guest by standing between
4. them.
5. To adjust the cutlery, lifts the item not required and replace it with the correct item. Place the items
required in sequence of use that is with the first-course items on the outside and the items for the later
courses inside and nearer the plate in the order in which they will be used.
6. Pick up the cutlery holding it between the thumb and the index finger at the neck or join between the
handle and the top. This will ensure that no fingerprints can be seen on the cutlery after it has been placed
and that the cutlery remains clean.
SERVING & CLEARING
• Plates are cleared after a course it
is usual for the whole table to be
cleared at once when all the
guests have finished.
• Guests usually indicate that they
have finished by placing their
cutlery together on the plate.
• They do not always do this you
must be alert to other signs from
the table that everyone has
finished, and if necessary you
must ask guests about whom you
are doubtful whether they have
finished or not.
TWO-PLATE CLEARING TECHNIQUE
TASK, PROCEDURE,
EXPRESSIONS
TASK, PROCEDURE,
EXPRESSIONS
TASK, PROCEDURE,
EXPRESSIONS
TASK, PROCEDURE,
EXPRESSIONS
 ALA CARTE COVERS
GOBLET

DINNER FORK

DINNER KNIFE
PLATE
BB PLATE
 TABLE D’HOTE COVERSGOBLET

DESSERT SPOON

DESSERT FORK

BUTTER KNIFE
PLATE SOUP SPOON

BB PLATE

DINNER FORK APPERTIZER FORK DINNER KNIFE DINNER SPOON