1. History of Table Service Presented by Margie Ferree Jones

2. History of Table Service b Table Service changed as there were changes in: Social structureSocial structure ArchitectureArchitecture Food availableFood available

3. Dining Habits of The Ancient World b Ancient Greece (400 BCE) Status of diner is very importantStatus of diner is very important –Dining habits of rich were recorded –Dishes were served –Meals were held private homes –Small Dining Rooms with Couches –Dining Room defined by number of couches –5 couches with a table in front of each couch

4. Dining Habits of The Ancient World b Typical Banquet in Ancient Greece (400 BCE) Basket of Bread on each tableBasket of Bread on each table Large Platters of FoodLarge Platters of Food 3 –Course Meal3 –Course Meal –Fruit, Poultry, & Savory Dishes –“Mezze” –Fresh Seafood and Roasted Meats –Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries –Watered Down Wine

5. Dining Habits of The Ancient World b Ancient Rome b Romans more elaborate than Greeks b Rules and Status were very important Families dined togetherFamilies dined together Invitations very important. By whom & to whomInvitations very important. By whom & to whom

6. Dining Habits of The Ancient World b Typical Roman Dinner 3 –Course Meal3 –Course Meal –“Gustom” – Hors d’oeuvre and “muslum” - honeyed wine –Mensa primae –”first table” with watered red wine –Mensa secundae –”second table” fruits & sweets served with “unwatered” wine

7. Dining Habits of The Ancient World b Middle Ages through the Renaissance Status and Power still importantStatus and Power still important Dining Room is now the “Main Hall”Dining Room is now the “Main Hall” “Boards” – daily meals“Boards” – daily meals Tables in U shapeTables in U shape Dais for honored guests and hostDais for honored guests and host Covered tables – “sanap” overclothCovered tables – “sanap” overcloth

8. Dining Habits of The Ancient World b Middle Ages through the Renaissance Salt Cellar - salt very valuableSalt Cellar - salt very valuable Chairs vs. BenchesChairs vs. Benches Carving knife – “officer of the mouth”Carving knife – “officer of the mouth” Guests bring their own knifesGuests bring their own knifes b French tables covered by “nappe.” Guests wipe hands (no forks)Guests wipe hands (no forks) Napery – linen; napkin; apron from napron”Napery – linen; napkin; apron from napron” “Napper” means to coat or cover“Napper” means to coat or cover

9. Dining Habits of The Ancient World b French and English Banquets Food served in “messes” (bowls) and put on platters shared by 2 to 3 people. Food on “trencher” of stale breadFood served in “messes” (bowls) and put on platters shared by 2 to 3 people. Food on “trencher” of stale bread English & French wealthy have lots of silver servicewareEnglish & French wealthy have lots of silver serviceware

10. Dining Habits of The Ancient World Mid 14th century - Study of food and serviceMid 14th century - Study of food and service Mid 15th century - “On Honest Indulgence & Good Health” Platina of Cremona - Interest in manners and etiquetteMid 15th century - “On Honest Indulgence & Good Health” Platina of Cremona - Interest in manners and etiquette 16th Century - Medicis of Florence & Henry the VIII- Classic Fine Dining16th Century - Medicis of Florence & Henry the VIII- Classic Fine Dining –Wash Hands before eating –Fork used in serving food –Best Food to Guests –Men and Women Share a real plate and eat with spoons 18th Century - Special linen and dining room staff18th Century - Special linen and dining room staff

11. Dining Habits of The Ancient World b 1789 - French Revolution brings “democratization of dining” Restaurants appear in France ~ 1769Restaurants appear in France ~ 1769 –restoratives 19th Century - Guest-centered service19th Century - Guest-centered service –1825 Brillat-Savarin “Physiology of Taste” –Industrial Revolution brings need for “quick food service” –Counter Service is introduced –RR means series of restaurants - Harvey House - all female waitstaff

12. Summary: b Host vs. Guest Centered Focus b Focus on Table Manners and Proper Etiquette b Use of Utensils and Serviceware b Role of men and women b Move from aristocracy to common folks b Move from event to necessity