1. Ch. 18 Serving Food

2. Tableware Table setting
Table ware: any item used to serve or eat food.
Place setting: tableware need by one person to eat a meal
3 basic components: dinnerware, flatware, and glassware
Dinnerware: dinner plate, salad plate, cup, and saucer, serving dishes and trays.
Flatware: eating and serving utensils, such as knives, forks, spoons, ladles, and cake servers.
Glassware: containers for serving and drinking beverages. Stemware and tumblers.

3. Tableware

4. Buying Tableware Tableware typically sold by the place setting.
Open stock
Patterns
Price depends on the material, the quality, and the brand name.

5. Table Linens
Tablecloths: coverings for the entire table. Formal or informal. Hang at least 6” below tableside.
Runners: long narrow cloths that run down the center of the table.
Place mats: cover the area of a single place setting.
Napkins: different shapes and sizes. Stain- resistant.

6. What kind of tablecloth?

7. Table Setting basics Clean uncluttered table. Single decoration
Place table ware
Cover: area containing each person’s tableware
20 inches wide
1. dinner plates
2. flatware
3. Glassware
4. Bread and salad plates
5. Napkin

8. Serving Meals at Home
Family Service: food is placed in serving dishes and passed around the table. Pass to the right.
Popular for everyday meals at home.
Advantage: diners serve themselves.
Disadvantage: food gets cold quickly, tempt people to overeat, uneaten food must be thrown away, which wastes food.

9. Continued…
Plate Service: serving meals in which food is portioned out on individual plates in the kitchen and brought to the table.
Advantages: food can be kept hot on the range or in the oven, portion control, cleaning up is easier.
Modified English Service: more formal way of serving a meal for a small group of people.
Food brought to the table in serving dishes. Placed in front of the host/hostess.
Host places the food on plate and then pass to the right all the way to the person at the end.

10. Continued….

11. Continued…
Buffet: serving food in which people help themselves to food set out on a table.
Can be as informal as a sit down meal.
Stack plates where you want guests to start.
Rolling flatware.
Important to keep foods at safe temperatures.

12. Service for Large Groups
Two basic forms: receptions & sit down banquets.
Reception: social gathering with food to honor a person or to celebrate an event.
Buffet, 2 lines, coffee served at end of the table and tea at other end.
Hors d’oeuvre: small serving of hot or cold food served as appetizer.
Canapé: hors d’oeuvre consisting of small bread in interesting shapes with flavorful toppings.

13. Continued….
Formal service: is the most elaborate style of serving food.
Cover is set with glassware and flatware.
Several courses, every course requires own fork, spoon and possibly knife.
Service plate: large, often beautifully decorated plate that holds other plates.
After first course, service plate is removed.

14. Enjoyable Family Meals
Simple table settings.
Only need a dinner plate for most of the time
Create a great atmosphere:
Put a small basket of flowers, fresh fruit, etc.
Place candles on table, play soft music, etc.
Have fun with tableware to express your sense of fun .

15. Packing a Lunch Lunch packing pointers: Be organized
To save money, save assortment of tubs
Pack the night before
Add utensils
Keeping lunch foods safe:
Use a wide-mouth vacuum bottle for hot and cold dishes
Pack hot and cold foods separately.
Food choices:
Choose foods that travel well
Some foods taste better if you assemble them before eating

16. Serving Meals outdoors

17. Serving meals outdoors
Outdoor Grilling
picnics
Grilling: cooking over an open flame
Want large trays, tongs, spatulas, and heavy mitts.
Grilling is less controllable
Cooking times vary
Picnic: outings to enjoy eating food outdoors.
Chilled food: use insulated bag. Frozen foods to the outer edge of cooler to keep other foods cold.
Hot Food: only take hot foods if you will eat them within 2 hours!
Non-perishable items: crackers and cookies put in basket

18. Entertaining

19. Entertaining Before planning a party, check with adults in your home.
Check your budget
Choose type of party you want to give
Think about entertaining skills
Consider a theme

20. Continued… Invitations: Small gathering- ask in person or phone
Large gathering- written or ed
Send invitations at least 10 days before the party.
Include location, date, time, and name.
Formal invitations have RSVP
Meaning Répondez s’il vous plait “please reply”

21. Continued… Food for entertaining:
Learn whether any guests have special food needs
Look for recipes that can be made ahead of time
Prepare enough food
Find ways to connect the food to the theme of the party
Pay attention to presentation
Making a schedule:
List everything that needs to be done.
Make a master list: one to do the day before party and one the day of party
List order that each needs to be done starting with the first
Check list often

22. Table Etiquette

23. Table Etiquette
The courtesy you show to others by using good manners when eating.
Some job interviews and business meetings take place during a restaurant meal.
Learning etiquette can also help you feel at ease in social situations by helping you know how to act.

24. Continued…
If you feel like you need to sneeze, cover mouth and nose with napkin.
After stiring a beverage with a spoon, place spoon on the saucer.
When finished eating place your fork and knife across the plate.
Never comb or apply makeup at table
Wait for others to finish before leaving the table.
Courteous Behavior:
Unfold napkin before eating
Sit up straight when you eat. Bring food to your mouth
No elbows on table!
Cut food into manageable pieces.
Chew with mouth closed.
Dip soup spoon away from the you. Sip soup from side of spoon without slirrping.

25. Continued Respecting Cultural Differences:
Etiquette for Guests:
Always reply if it says on invitation
Arrive on time
When you arrive greet everyone
Thoughtful to bring small gift of food
Offer to help host
BE THE KIND OF GUEST YOU WOULD LIKE TO HAVE IN YOUR HOME!
Respecting Cultural Differences:
Japenese: slurping noodles shows appreciation.
Thialand: to do that its rude
Americans: apologize for burping
Asians: soup is sipped directly from bowl.

26. Courtesy at sit down meals
Continued…
Courtesy at sit down meals
Courtesy at buffets
If 6 or fewer ppl at table, wait to eat until everyone get their food.
Try to eat at the same pace as the others.
Before taking the last serving of food ask whether anyone would like it.
If spill mop up quickly with napkin
Do not feed pets from table.
Do not touch food unless you intend to eat it.
Do not double dip (especially with dip)
If need more use a serving spoon to serve.

27. Restaurant Etiquette
It is wise to make reservation, if place accepts them.
Reservation: an arrangement made ahead of time by phone or on the web.
If meeting others, do not sit at table until everyone is there.
Set personal belongings beside your chair or under table.
Check everything before ordering.
A la carte: listed and priced individually
If you need separate checks make sure to let server know.
Be respectful of everyone’s space.
If you need to use your phone go into the lobby.
Be considerate and patient with servers
Do not snap your fingers or call out servers.

28. Continued… Check the bill carefully.
Gratuity: a tip, or extra money in appreciation for service.
20% is a great tip. (pg. 268)
If paying with cash: place money including tip in book or in center of table.
Paying with credit card: server will process card then you put tip on slip

29. Fast Food Restaurants When paying hand money over to the cashier.
Try to pay for small orders with cash.
Clear table after eating.
Stack tray after disposing of trash.
IF going through a drive through try to decide what you want before going to the microphone.
If you have large orders, go inside to order.

30. Complaints and compliments
It is not poor etiquette to talk to restaurant staff about poor restaurant experience.
If your are unhappy with the food, tell the server, if you are unhappy about the service get a manager.
Compliments encourage servers to continue doing their best.
Compliments are also a way of spreading kindness, which is the basic principle, or rule, of all etiquette.