1. Setting the Tone
Table Setting, Dining, and Service

3. Front of the House - Organization
Apprentice
Captain
Front Waiter
Headwaiter
Maître d'hôtel
Apprentice – One who works under the guidance of a skilled worker to learn a particular trade or art Captain – Responsible for a server area of usually 15 to 25 guests and is assisted by the front waiter or an apprentice Front Waiter – Has only 1 or 2 years of experience and works with the captain Headwaiter – Responsible for service in a particular area such as banquet room or dining room Maître d’hôtel – responsible for overall management of service The front-of-the-house crew is primarily responsible for serving the customer. We have previously talked about some front-of-the-house positions, but here they are a little more specified. The positions on the slide are listed by management first, and newcomers to the job last.

4. Table Service American/German – (plate service)
English – (family style)
French – (cart service)
Russian – (Platter)
As far as a dining table is concerned, there are 4 types of service. American/German service
serves the food on the plate and brings it to the guest. English style service places all the food
on bowls on the dining table. The bowls are passed to each guest who helps themselves. In
French service, food is prepared on large trays and portioned to guest’s plates at the table. For
Russian Service, food is served from platters to the guest’s plate. Also, with Russian service
each place setting may have a charger – a large plate that other plates are served on, and then
removed before the main course.

5. Service Sequence 1. Welcome guests 2. Place napkins 3. Pour water
4. Present menu
5. Inspire – Entice – Inform
6. Take beverage/appetizer order
7. Serve beverages/appetizer
8. Take food order
9. Remove appetizer dishes
10. Serve salads
As customers are waited on, there is a sequence in which customers are generally served. These steps may be done by different people such as a host/hostess and wait staff. The sequence may vary depending on the type of restaurant.

6. Service Sequence – contd…
11. Serve salads
12. Remove salad dishes
13. Serve entree & accompaniments
14. Check with guests
15. Clear tables/crumbs
16. Take dessert order
17. Present guest check
Depending on the restaurant, the serving staff may remove guests’ plates when they complete their courses, or this service may be done by a bus person. Be sure of your employer’s policy and job duties. Bottom line: Take good care of the guests.

7. Setting and Clearing Tables
Tasks on the right side of the customer:
Setting & Clearing plates
Changing flatware
Pouring & serving beverages
Tasks on the left side of the customer:
Serve food from the left
Never serve with the back of your arm facing the customer
As you wait on a customer, be aware there are specific tasks that are done on the right side of the customer, and tasks that are done on the left side of the customer. Remember, on the right side you are removing and on the left side you are leaving (such as the dinner plate).

9. Questions?

10. References and Resources
Textbooks:
National Restaurant Association, Foundations of Restaurant Management and Culinary Arts – Level 1, Prentice Hall, New York, ©2011, Chapter 10 Section 3 – Serving Your Guests.
Glisslen, Wayne, Professional Cooking, John Wiley & Sons inc., New Jersey, © 2011
Websites:
Table Settings with Pictures Look for table settings to gain inspiration.
Table Setting Ideas How to set a table.