BASIC FOOD SERVICE

BASIC PRINCIPLES IN FOOD & BEVERAGE SERVICE When Food & Beverage is served by the Servant at the table Ladies and childrens are always served first and the remaining guests clockwise. Fresh crockery & cutlery are always placed from the right.

All beverages are served from the right.

Soups are served from the right, when the Servant serves from

soup container into soup cup it should be serves from the left. Platter to guest plate is served from the left. Pre plated foods are served from the right. Table clearance is always alone from the right.

PREPARATION FOR SERVICE Mise-en-scene To preparing the environment of the area in order to make it pleasant, comfortable, safe & hygienic
Floors are well cleaned and carpets are well brushed.

Check for all lights have functioning.

Check for dinning table and chairs are serviceable without shaking. Basic Food Service
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 Open doors and windows widely for some time and put on fan or

otherwise set air- conditioning when it closed.

Exchange dirty table clothes for use fresh cloth. Set table with for dining. Discarded wilted flowers and place fresh flavor if available.

Mise-en-place To prepare the work place for smooth service.

The servant makes sure that his service requirements are get ready

for service. Servant must be ensuring with:

Cold water or Hot water in jugs Crockery (plates and bowls)

Napkins (paper & Cloth)

Cruet set (Salt & Pepper)

Water glass Sugar bowls

Toothpick and Straw with holders Pickles, Chutneys Spare table cloths Basic Food Service

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 Finger bowels Napkins

Soap (for hand washing)

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BASIC GOOD MANNERS FOR SERVICE PERSON The etiquette that a Service person exhibits in a House should comprise the following: Attend to guests as soon as they enter the Dinning hall. Wish guests the time of the day and welcome them to the restaurant. 3.
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Be polite to guests. Help to seat guests. Provide special chairs for children. When speaking to a guest, do not interrupt him if he is speaking to another guest.

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Do not overhear conversation. Avoid mannerisms such as touching hair or nose picking, etc. Stand erect at all times. A gentle bow at the time of service is permissible.

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Be attentive to guest calls. Talk softly. Avoid arguing with other staff and guests in the dinning area. Desist from chewing gum or beetle nut. Avoid unnecessarily waking inside the dinning hall.

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PERSONAL HYGIENE

Grooming It is one of the most important features of a Servant since she/he is in direct contact with the guest while serving Food & Beverage in the Restaurant.

Here are some tips for a Servant: 1. Hands should be always clean and nails should be well manicured. 2. If they have uniform it should be spotless and well ironed. tight or over sized uniform gives a sloppy appearance. 3. 4. 5. 6. Foot wear should be avoided, while serving in dinning area. Always wash hands after using toilet. The Apron and Hair band should always be clean. A light make up to project a professional working ladies image is preferred. 7. 8. Excessive jewellery should be avoided. A very strong perfume should be avoided. Fresh light cologne is preferred. 9. 10. Avoid sleeping in the Food Production area. Do not cough or sneeze into the food, while preparing and serving the food. 11. All cuts and burns should be treated immediately and should be medically dressed.
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TABLE MANNERS

Table manners are the etiquette used when eating. This includes the appropriate use of utensils. Different cultures have different standards for table manners. Many table manners evolved out of practicality. For example, it is generally impolite to put elbows on tables since doing so creates a risk of tipping over bowls and cups. Within different families or groups, there may be less rigorous enforcement of some traditional table manners of their culture while still maintaining others. For example, some families ignore elbows on the table or mixing of foods.

ETIQUETTE OF INDIAN DINING Wait for the host or the eldest person to start first. You should maintain silence while eating food. You are not expected to chat unnecessarily with the people around the table. It is acceptable to not use cutlery for eating, as many foods - such as Indian breads and curry - are best enjoyed when eating with the hand. Wash hands thoroughly before sitting at the table as some Indian foods are primarily eaten by hand. Also, wash hands after eating the food. Usually, a finger bowl (with luke warm water and lemon) is served per person for rinsing fingers.

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 In North India, when eating curry, the gravy must not be allowed to stain the fingers --only the fingertips are used. However, in South India, it is acceptable to use more of your hand. When flatbreads such as chapati, roti, or naan are served with the meal, it is acceptable and expected to use pieces of them to gather food and sop-up gravies and curries. The cardinal rule of dining is to always use the right hand when eating or receiving food and never the left. Even a piece from the bread is broken using the right hand alone. It is considered unhygienic to use your spoon or fingers to share food from someone else's plate once you have started using your own. Instead, ask for a clean spoon to transfer the food to your plate from the common dish. When eating with hands, always eat with right, as mentioned above. However, use only the other clean hand to transfer food from a common dish on the table. It is not necessary to taste each and every dish prepared; but you must finish everything on the plate as it is considered a respect for served food. For that reason, take only as much food on the plate you can finish. Footwear, that is used outside, must not be worn inside the house as it is considered unhygienic.

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AMERICAN TABLE MANNERS Table Layout Bread plates are to the left of the main plate, beverage glasses are to the right. Salad fork, knife and soup spoon are further from the main plate than the main course knife, fork and spoon. Dessert utensils are either placed above the main plate or served with dessert. General Behavior Chew with your mouth closed. Do not talk at an excessively loud volume. Refrain from coughing, sneezing or blowing nose at the table. Never tilt back your chair while at the table, or at any other time. Do not make unbecoming noises while eating. Do not play with food or table utensils. Do not single out or chastise someone who has shown poor table manners. Do not put your elbows on the table or slouch. Always ask the host or hostess to be excused before leaving the table. Do not stare at anyone while he or she is eating. Never talk on your phone at table. If urgent, ask host or hostess to be excused, and go outside. Apologize when returned.

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Utensils Do not eat food with your fingers unless you are eating foods customarily eaten with fingers, such as bread, french fries, chicken wings, pizza, etc. The fork may be used either in the American (use the fork in your left hand while cutting; switch to right hand to pick up and eat a piece) or the Continental (fork remains in the left hand) fashion -either is now acceptable. The fork is used to convey any solid food to the mouth. The knife blade should be placed on the edge of your plate when not in use. The blade should always face inward. When you have finished eating soup, the spoon should be placed to the side of the saucer, not left in the bowl. Keep your napkin on your lap. At more formal occasions all diners will wait to place their napkins on their laps until the host or hostess places his or her napkin on his or her lap When eating barbecue or some other messy foods such as cracked crab, a 'bib' napkin may be provided for and used by adults. Usually these foods are also eaten by hand, and wet wipes or paper napkins should be used to clean the hands. When using paper napkins, never ball them up or allow stains to show.

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 Use your silverware from the outside moving inward toward the main plate. (Salad fork, knife and soup spoon are further from the main plate than the main course knife, fork and spoon. Dessert utensils are either placed above the main plate or served with dessert.) Dining A prayer or 'blessing' may be customary in some families, and the guests should join in even if they are not religious or do not follow the same religion. Most prayers are made by the host before the meal is eaten. Instead or in addition, a 'toast' may be offered. Do not start eating until (a) every person is served or (b) those who have not been served request that you begin without waiting. At more formal occasions all diners will wait to begin until the hostess or host lifts a fork or spoon. When a dish is presented 'family style', the food is served to one's plate and then passed on to the next person. When serving, serve from the left and pick up the dish from the right. Beverages are both served and removed from the right. Eat soup noiselessly and with the side of the spoon.

Tea or coffee should never be poured into the saucer to cool but should be sipped from the cup. Alternatively, ice may be used to cool either.

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At the end of the meal It is acceptable in most places to not finish all of the food on your plate. When finished with your meal, place your knife and fork with handles at the 4 o'clock position and the tines of the fork down to signal to the server you are done. Except in a public restaurant, do not ask to take some of your uneaten food away from the meal after it ends, especially when having a formal dinner.

Fig: TABLE COVER PLAN

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