Mata kuliah : V0274 - Pengolahan Makanan II
(CULINARY II)
Tahun
: 2010
Table Service
Pertemuan 5
Table service
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Chapter objectives
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Identify Organization
Identify Mise en Place
Identify Basic Table Setting
Identify Service Rules
Identify Food Presentation
Identify Service Styles
Identify Types of Service
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Organization
• Good organization is as important to table service as it it to all other
areas of the establishment. Good organization involves following
these principles:
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Proper staff training
Balanced workload
Thorough knowledge of the menu
Mise en place (preparation)
Greeting of the guests
Seating of the guests
Taking of the orders
Service
Clearing
Presentation of the check
Farewell to the guest
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Mise en Place
• As important as in the kitchen, preparation before service
guarantees a smooth-running service. Preparation includes studying
the regular and daily menus and setting up and assembling all
necessary items in the service area:
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Extra tablecloths, napkin, etc.
Dishes
Glasses
Silverware
Condiments stands
Specialty menu cards
Ashtrays
Plate warmers
Service trays, order and tabulation pads, etc.
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Basic Table Setting
• A basic table setting, which can be expanded or
exchanged depending on the guest’s order, is placed at
each seat:
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Napkins
Silverware
Glasses
Condiment Stands
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Service Rules
• Basic rules, recognized internationally, exist for the
service and the presentation of the dishes
From the Left Side of the Guest:
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Platters are presented
Food is served with tongs from platters
Platters are offered from this side when guests serve themselves
Salad is placed on the left if it is part of the menu
Rolls or breads are offered to the guest
Finger bowls are placed to the left
Table cloths are brushed from the left with a folded service
napkin or crumb roller
 Dishes served from the left are also cleared from the left
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From the Right Side of the Guest:
 Plates are placed in front of the guest and cleared
 Silverware is added or exchanged
 All beverages are served, and wine bottles presented for
inspection
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Food Presentation
• Food presentation follows internationally recognized
rules, which should be observed and followed
Basic Rules:
 Delicate soup garnishes are served separately or added at the
last minute.
 Egg dishes are never served in direct contact with metal.
 Sauces are served in sauce boats or placed to the left of the
meat or fish.
 Dishes that are cooked or finished in a sauce have the sauce
served over the food.
 Composed butters are placed directly on the meat or are offered
separately.
 During presentation of the dishes, the color combinations must
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be considered.
Platter Service:
 Meat and fish portions, steaks, and the like are placed neatly in
the order they are to be served, first piece on top, for example.
 Garnishes and side dishes should be arranged on platters
without hindering service.
 The number of garnishes must be equal to the number of
portions on the platter.
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Plate service:
 Meat is placed on the plate so that it is directly in front of
the diner.
 The food on decorated or ornate plates should not
obscure the design and should be placed in best view for
the guest.
 When serving wedges of pies, cakes, or tarts, the point
should be facing the guest.
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Service Styles
Platter service:
 The guests serve themselves from a service platter.
 The guests is served from the service platter by wait
staff.
Gueridon service:
 The dishes are presented to the guest, placed on a
service table on food warmers, plated, and served to the
guest.
Plate service:
 The food is placed and garnished on plates in the
kitchen
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Self service:
 Complete self-service:the diner procures everything from
silverware to beverages on a tray and carries it to the
table.
 Partial self-service: the table is set, beverages are
served, but the guests serve themselves from a buffet.
Room service:
 The food is served in a hotel room.
Party service:
 Home delivery service without wait staff.
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Types of Service
The types of service identifies how the guests will be
served during a specified meal period.
There are four major service types:
1. Banquet service
2. Table d’hote service
3. A part service
4. A la carte service
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The Banquet Service
A banquet is served to a group of guests. For this type of service,
all guests usually are served the same menu at the same time
Appropriate service styles would be platter service, gueridon
service, plate service, and self-service (for very large banquets).
 The Table d’hote service
In this type of service, meals are served at a specified time, and
the same menu is served to all guests, who are not members of
a group. This type of service is used in small hotels, guest
houses, and residential foodservice establishments, where
guests are offered the same menu within a specific time period.
Appropriate service styles are platter or plate service.
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 The a Part Service
Guests are served the same menu, without specified
times, at their convenience. Platter, plate, and gueridon
service styles are possible.
 The a la Carte Service
Guests freely choose from a printed menu during
business hours. The menu may, however, offer daily
specials, and the wait staff may make recommendations,
helping the guest choose menu items.
Appropiate service styles are: platter service, plate
service, or gueridon service.
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Copyright ©1999 John Wiley & Sons, Inc
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