Modul F&B - Rev 26

TABLE OF CONTENT
TABLE OF CONTENT........................................................................................................................................... i
CHAPTER 1.............................................................................................................................................................. 1
TYPES OF RESTAURANTS................................................................................................................................ 1
A. Types of Reastaurants............................................................................................................................ 1
B. Exercise..................................................................................................................................................... 9
CHAPTER 2........................................................................................................................................................... 10
NAPKINS.............................................................................................................................................................. 10
A. Napkin Folding Styles........................................................................................................................... 10
B. Consideration in Choosing Napkin Folding Styles..........................................................................13
1. Types of NAPKINS.......................................................................................................................... 13
2. Napkin Sizes....................................................................................................................................... 15
C. The Treatment to The Napkin after being Used..........................................................................16
CHAPTER 3........................................................................................................................................................... 19
TABLE SET UP.................................................................................................................................................... 19
A. What is Table Set Up........................................................................................................................... 19
B. The Types of Utensils.......................................................................................................................... 19
1. Silverwares......................................................................................................................................... 19
2. Chinaware........................................................................................................................................... 24
3. Glassware............................................................................................................................................ 33
4. Linen..................................................................................................................................................... 37
5. Tools/Accessories............................................................................................................................ 39
C. Table Set Up........................................................................................................................................... 41
1. Basic Table Set up............................................................................................................................ 41
2. Standard Table Set up.................................................................................................................... 41
3. Elaborate Table Set Up.................................................................................................................. 42
4. Breakfast Table Set Up.................................................................................................................. 43
5. Lunch Table Set Up.......................................................................................................................... 43
6. Dinner Table Set Up........................................................................................................................ 44
7. Buffet Table Set Up........................................................................................................................ 44
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D. Silent Service Code and Their Meanings........................................................................................44
CHAPTER 4.......................................................................................................................................................... 49
CUISINE.............................................................................................................................................................. 49
A. Types of Breakfast.............................................................................................................................. 49
B. Types of Ingredient............................................................................................................................. 55
C. Types of Cooking................................................................................................................................... 57
D. Exercise.................................................................................................................................................. 65
CHAPTER 5.......................................................................................................................................................... 68
BEVERAGES........................................................................................................................................................ 68
A. What are beverages?........................................................................................................................... 68
B. Non-alcoholic Beverages..................................................................................................................... 68
C. Soft Drink............................................................................................................................................... 71
D. Alcoholic Beverages.............................................................................................................................. 72
E. Types of Coffee.................................................................................................................................... 76
F. Why Different Glasses are Used for Different Drinks?...........................................................88
G. Exercise:.................................................................................................................................................. 91
CHAPTER 6.......................................................................................................................................................... 93
SEQUANCE OF SERVICE................................................................................................................................ 93
A. What is Services?................................................................................................................................. 93
B. Waiter & Waitress............................................................................................................................... 94
C. Welcoming Guests................................................................................................................................. 98
D. Asking for Reservation...................................................................................................................... 100
E. Giving Seat Recommendation........................................................................................................... 104
F. Seating the Guest............................................................................................................................... 105
G. Giving Menu............................................................................................................................................ 111
H. Unfolding Napkin.................................................................................................................................. 118
I. Serving Water..................................................................................................................................... 120
J. Explaining Menu................................................................................................................................... 122
K. EXERCISE (Written Exercise and Roleplay)................................................................................125
CHAPTER 7........................................................................................................................................................ 129
ASKING FOR ORDER...................................................................................................................................... 129
A. Asking The Guest for Order............................................................................................................ 129
B. Method for Cooking............................................................................................................................. 131
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C. Delivering Order of Soup in Four Courses....................................................................................134
D. Delivering Order of Appetizer in Four Courses..........................................................................135
E. Delivering Order of Main Course in Four Courses......................................................................136
F. Delivering Order of Dessert in Four Courses..............................................................................138
G. Bill and Payment................................................................................................................................... 139
H. Complaint............................................................................................................................................... 142
I. Thanking Guest.................................................................................................................................... 146
J. Exercise................................................................................................................................................. 147
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CHAPTER 1
TYPES OF RESTAURANTS
A. TYPES OF REASTAURANTS
The type of restaurant is decided by the food that is served, the service
that is provided, and the price of the menu. The classification of restaurant
is based on the type of food they serve in addition to its service
methodology. There are nineteen types of restaurants as follows:
1. Fast Food
Fast food establishments serve

rapid meals to its patrons. This
primarily consists of burgers, hot
dogs, steaks, French fries, fried
onions, pizzas, sandwiches, and
the liberal use of condiments like
ketchup, mustard, and Sources:
mayonnaise. Fast food is often https://www.dreamstime.com/stock-
distinguished by a low price and a illustration-fast-food-restaurant-vector-
large number of restaurants. The illustration-image83897229
customer is primarily comprised of younger age groups, however due to
factors relating to working cycles, there is also a rising percentage of adults.
Fast food is frequently associated with unhealthy food because to the low
quality and diversity of its components as well as its profusion of fried,
greasy, salty, and sweet foods. McDonald's has dominated the fast-food
sector for more than 50 years.
1
2. Cafeteria or staff canteen
These are little eateries inside or near a

workplace that are frequented by
staff. A cafeteria can be found in
schools as well, where it is known as
the dining hall. Unlike coffee shops,
which offer hot drinks like
coffee, espresso, tea, and
sources :
Sources: www.pngtree.com cappuccino, they don't.
Customers take the food they desire and put it on a tray; there is no table
service. In cafeterias or staff canteens, they pay a Hat rate (like for a
buffet) or a set sum for each item.
3. Inn or tavern
A type of restaurant called a tavern or

inn serves primarily wine along with
cuisine and snacks. They are typically
found along highways or in the suburbs.
Historically, a "inn" was a rural hotel
that served meals, served wine, and
offered lodging to riders. All other
alternatives, including food, sleeping
quarters, and prostitution, revolved
Sources: www.pngtree.com
around the wine, which was a necessary
component. You can get a room for the night at some of the inns, where you
may also taste local specialties. Typically, they have affordable prices and
extensive menus.
2
4. Sandwich bar
A sandwich bar is a casual eatery

that specializes in serving
sandwiches, toasts, and beverages.
Some of them also provide
additional cuisines, like meat and
salads. Sandwich shops like
Subway and Arby's are excellent
examples. They typically get a lot of business during the workday from
people looking for a cheap, light supper. In Italy, sandwich bars are very
common and are known as "Panineria" or "Paninoteca."”
5. Restaurant buffet
These describe breakfasts, lunches, and

dinners where customers help
themselves from a variety of foods
that are displayed on counters or
tables. The buffet is available in many
locations, particularly in hotels and
restaurants. Typically, it offers a
menu with a "all you can eat" formula
for a certain charge. You can get both
hot and cold dishes at a buffet. Although
cutlery is typically required, there is
the potential of "buffet finger"
(finger food), where you can eat each item separately with your hands.
3
6. Pizzeria
The term "pizzeria" refers to a certain kind of

Italian eatery where you may eat mostly pizzas
and calzones (folded-over pizza). Other sorts
of food, like fries and appetizers with meats
and mozzarella, are frequently found. Like in
many restaurants, servers serve patrons at
their tables while they choose their orders from
the menu. This is one of the most popular
restaurant styles there are, overall.
7. Pup-up restaurant
This is another appealing feature of the

temporary eateries that appear from
day to night, frequently without your
knowledge. In addition, the choice of
strange settings adds to their appeal:
private homes, courtyards, old building
roofs, and other odd places where a
temporary restaurant will be set up and
then removed after a few days or
Sources: www.freepik.com
months. Pop-up restaurants have been
common in the UK since the 2000s, so
the trend is not new.
4
8. Trattoria
The trattoria is an Italian restaurant

style that is highly casual. Typically,
there are no printed menus, house
wine is served, and service is
informal. They provide regional food
that isn't particularly appealing but
uses high-quality ingredients. These
establishments are popular due to
their affordable rates and more
straightforward service and decor,
but not because of the calibre and
quantity of the cuisine they serve.
9. Self-service restaurant
These are casual establishments where patrons

serve themselves. These restaurants'
proprietors prioritize speed over quality
because they want to attract clients who are in
a rush. Self-service restaurants can be found
practically anywhere, including in supermarkets,
shopping malls, hotels, and areas near offices
and educational institutions..
5
10. Snack bar
A snack bar is typically a low-cost

food counter that is a part of
another building and sells snacks,
soft drinks, and light meals.
Additionally, they may be
encountered on beaches where a
variety of items are sold, including
sandwiches, hot dogs, hamburgers,
French fries, and salads.
11. Café
Small eateries called cafes serve hot

drinks like coffee and tea. Additionally,
they offer snacks like sandwiches and
cake. They range from small local cafés to
large national companies like Starbucks. In
Italy, where they serve hundreds of
espressos each day, they are known as
"Bar."
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12. Bistro
A bistro is a small restaurant that

originated in Paris and offers
affordable, straightforward fare in a
relaxed atmosphere. It is a small, quite
straightforward restaurant where the
manager and chef are the same person.
Customers can eat French cuisine at
the bistros while sipping wine or
Sources: www.freepik.com coffee.
13. Osteria
The Osteria was originally an Italian

restaurant that specialized in serving
wine and small bites. Nowadays, they
put a lot of emphasis on the cuisine,
presenting regional specialities like
pasta and grilled meats at communal
tables. They are fantastic locations to
enjoy a delicious meal without
spending a lot of money.
14. Food truck
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The term "food truck" refers to a mobile kitchen that serves anything from
ice cream to hamburgers and pizza. They are very well-liked in the US, and
they are beginning to spread in Europe.
15. Steakhouse
A restaurant that specializes in steaks and

grilled meats is called a steakhouse.
Typically, restaurants of this type serve
steaks made from beef, hog, chicken, and
sheep. Typically, the meat is served with
roasted potatoes or veggie side dishes.
16. Fine dining
High-end venues might only draw the

majority of the populace on special days like
anniversaries, birthdays, or weddings. The
bulk of excellent dining establishments fit
the following descriptions:
 Formal dress code and fine dining

etiquette
Sources: www.freepik.com  High-end decor and a formal atmosphere
 Staff members are generally more

attentive and follow certain etiquette for taking and serving meals
 Menus may feature exotic or interesting dishes and ingredients
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 Some fine dining restaurants have sommeliers to help you with food
and wine pairings
17. Casual dining
The atmosphere of casual dining

establishments varies widely depending
on the brand and target market, but the
majority reflect the features described
by the following:
 Moderately-priced menus
 Table service
 Low-key atmosphere
 Unique décor
18. Family style
Only shared plates are available in some

family-style restaurants. Other
eateries provide both the option of
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ordering family style and individual dishes. Here are some typical
characteristics of a family-style restaurant:
 Food served on large platters for parties to share
 Table service
 Guests typically pass around the dishes and serve themselves
 Many boast a casual atmosphere, though upscale family style

restaurants exist as well
19. Fast casual
Fast casual restaurants are increasingly

popular because they offer quick meals that
are healthier than fast food yet more
reasonably priced than sit-down, casual
restaurants. The following qualities
characterize the majority of fast casual
restaurants:
 Quality of food and prices are usually
higher than fast food but lower than casual dining
 Counter service
 Casual, contemporary environment and décor
B. EXERCISE
A. ANSWER THESE QUESTIONS CORRECTLY!
1. What do you know about bistro?
2. What is the difference between cafetaria and cafe?
3. What is the characteristics of family style restaurants?
4. What is the difference between fast food restaurants and fast casual
restaurants?
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5. Explain about food truck restaurant briefly!
6. Mention some restaurants that related to Italian cuisine!
7. What is Inn/tavern? Explain briefly with your words!
8. Mention and explain some of self-service restaurant in Indonesia !
9. What is the difference between fine dining restaurant and casual dining?
10. What do you know about Pizzeria ?
Rubric score:
Analytical rubric for essay questions

Excellent Good (7-8) Satisfactory Needs improvement (0-
(9-10) (5-6) 4)
Idea Thoroughly Ideas Ideas Little or no explanations
explanatio explained explained somewhat of ideas
n ideas. explained
Coherency Extremely Coherent Somewhat Lacks coherency
coherent writing coherent
writing
Grammar Few errors Some Many errors Many errors that hurt
errors understanding
Score
Total
score :
11
B. LET’S PRACTICE!
Let’s say that you’re pretending to become an owner of a restaurant. Pick one
type of restaurant you want to promote. Make a brochure/flyer that describe
your restaurant and why customers must visit it! Give a hint of what service and
foods your restaurant serve! Upload it in your social media!
Rubric score:
12
Criteria Points
3 2 1
Colors and Enhance Support Detract from
patterns readability readability readability
Layout Creatively Balances, Not balances,
enhance uncluttered, cluttered,,
information adequate insufficient
white space white space
Graphics/photos All graphics Graphics Graphics do
are engaging, enhance text not enhance
enhance text text
Titles and All titles and Most titles Few or no
subtitles subtitles are and subtitles titles or
clear, are clear, subtitles to
enhance enhance clarify text
readability readability
Text size and Text is clear Text is clear Some text is
color and readable; and readable; clear and
changes in changes in readable;
size and size and frequent
color, color, changes in size
enhance enhance and color do
understandin understandin not enhance
g g understanding
Writing Well written Adequately Poorly written
and written and and organized,
organized, organized, unclear, hard
clear, easy, to clear, easy, to to follow
follow follow
Quality of Product Product Product
information description is description is description is
clear, mostly clear, unclear
complete, and could be a uncomplete
concise little more and not
concise concise
Grammar and No grammar one grammar Many
spelling or spelling or spelling grammar or
errors errors spelling errors
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C. LET’S PRACTICE! 2
Make a role play
After learnt this chapter, please watch the video of types of restaurant! Scan
the tutorial here:
Please do a role play of talking about restaurants! Make an role play
(Please do it in group consist of 3 people and prepare all the things that are
needed in the role play)
Rubric score:
SCORING RUBRIC FOR SPEAKING
ASPECT SCORE DESCRIPTION
Pronunciation 5 Easy to understand and has native speaker’s
accent
4 Easy to understand with certain accent
3 There are some problems in pronunciation made
listener should more concentration and
sometimes there is misunderstanding
2 Difficult to understand because there is
problem in pronunciation, asked to repeat
1 The serious pronunciation so it can not be
understood
ASPECT SCORE DSCRIPTION
Grammar 5 Sometimes makes mistake in grammar, but it
does not influence the meaning
4 Often makes mistake in grammar and it
influences the meaning
3 There are many mistakes in grammar which
made hinder in meaning and should re-arrange
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sentence
2 The grammar mistake is so bad so it is difficult
to understand
1 Sometimes makes mistake in grammar, but it
ASPECTS SCORE DESCRIPTION
Fluency 5 Speech is smooth as a native speaker’s.
3 The fluency is disturbed by language problem
1 The fluency is disturbed more by language
problem
Vocabulary 5 Using vocabulary and expression like native
speaker
4 Sometimes using vocabulary which is not
appropriate
3 using vocabulary which is not appropriate,
conversation becomes limited because the
vocabulary is limited
2 Using wrong vocabulary and it is limited so it is
difficult to understand
1 vocabulary is so limited so conversation
impossible to occur
Comprehend 5 Understand all without any difficulties
3 Understand almost all, although there is
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repetition in certain part
1 Understand most of what she/he talks in slow
speaking
CHAPTER 2
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NAPKINS
There are many kinds of napkin folding, but in this section, there are five
kinds of napkin folding that will be introduced based on its theme, such as:
A. NAPKIN FOLDING STYLES
1. Romantic Dinner
a. Rose Shape
Sources: https://i.pinimg.com/originals/cc/59/a5/cc59a5a3a8bef1442996e62f30999ea6.png
b. Lotus shape
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Sources: https://meaningfulmama.com/flower-paper-napkin-folding-sunflower-table-decorations.html
2. Christmast Dinner
a. Christmast Tree
Sources: https://www.pinterest.com/pin/diy-christmas-tree-napkin-folding-video--318418636128397723/
3. Formal Dinner
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a. Bird of Paradise
Sources: https://www.napkins.com/fancy-napkin-folding.html
b. Crown
Sources: http://edukasitatahidang.blogspot.com/2016/04/prosedur-napkin-folding.html
B. CONSIDERATION IN CHOOSING NAPKIN FOLDING STYLES
19
S
electing the right flatware, tablecloths, and table decoration is an
important task for any host or hostess. After all, having someone
over for a meal in your house might reveal a lot about you. Despite
the priority attached to correctly setting the table, many people neglect the
necessity of picking the appropriate napkins. Here are some factors you
should take into account, including:
1. TYPES OF NAPKINS
There are basically two types of napkins; cloth napkin and paper napkin. Cloth
napkin includes linen, cotton, and polyester:
1. Linen napkins are great to use for formal dinners because they provide
a superior look.
Sources: https://www.cb2.com/bolt-grey-linen-napkin/s205814
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2. Cotton napkins are perfect for everyday home use. They are softer
than linen napkins.
Sources: https://www.scph.com.au/product/linen-napkin-natural/
3. Polyester napkins wo well for busy families and casual meals. They are
also iron-free.
Sources: https://www.amazon.com/Wealuxe-White-Restaurant-Cloth-Napkins/dp/B07YTLNNJZ
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Paper Napkin
Paper napkin is also very common to be used. It is practical and disposable.
However, for Paper Napkin is usually used for doing dinner with your relative
family or informal dinner is like Thanks Giving Dinner.
2. NAPKIN SIZES
I
f you don't have a ruler handy and you aren't quite sure what size
your napkins are, a rule of thumb is to always remember that napkins
will be placed on your lap. A napkin that is inadequate as protection
Nobody wants their visitors to spill food on their clothing while they are
having a meal at their home, and your lap might potentially result in spills and
stains. As a result, there are a few sizes to take into account.:
1. Dinner—22inch napkins (55.88 cm)
2. Lunch —20inch napkins (50.8 cm)
3. Breakfast—18 or20 inch napkins (45.72 — 50.8 cm)
A TIP ABOUT NAPKING FOLDING
How much starch should be used on napkins is a common source of

consternation for many individuals. The harder the napkins are on your
visitors' tongues, the more starch you use. The dinner's topic itself should
be taken into account as well. If the dinner's theme is romance, you can
select roses or other romantic symbols. If your dinner's theme is more
opulent and formal, though, you can opt for elegant napkin folding. The fancy
style is typically constructed in the shape of a standing folding napkin in this
area and includes designs like The Bird of Paradise, Standing Fan, The Crown,
and others.
FABRIC USED AS NAPKIN
The following list of fabric kinds include some of those used as napkins: Your
primary fabric options are either natural fabrics (silk, linen, cotton, and
mixes) or synthetic materials (nylon, rayon, satin, and polyester). Each sort
of material has advantages and disadvantages.
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In this area, synthetic materials are more cost-effective than natural
fabrics since they can withstand repeated washings. Some fabrics are also
wrinkle and stain resistant. The main issue with synthetic material is that it
is typically less absorbent and that you must purchase treated cloth if you
want any heat-resistant qualities. Natural textiles can be incredibly
absorbent and have lovely appearances, but they are more expensive. Some
natural fabric types, like mixes, are strong and stain-resistant. Natural
textiles have the major drawback that while many may be washed in the
machine, some will shrink or wrinkle. When cleaning fragile fabrics, such as
silk, you must also exercise caution.
Natural fabrics are the best option among synthetic and natural materials
for use as napkins since they are softer and less likely to induce allergic
reactions when used as napkins. However, placemats made of synthetic
materials are frequently used.
C. THE TREATMENT TO THE NAPKIN AFTER BEING USED
Q: How Should You Clean Cloth Napkins?
You must to do if there is the Difficult Stain on Your Napkins, before You
wash It by Using Detergent.
 If there is the lipstick stain on the napkin, you should soak a night of
napkin with glycerine.
 For wine stains, you wet the napkins with water as soon as possible and
mound salt on both sides of stain.
 If there is the wine red stain on the napkin, you can pour white wine on it.
The General Way in Cleaning the Napkin If There is the Difficult Stain is
Removed.
 Wash all napkins as soon as possible after they are used.
 Treat the stains with a prewash stain remover then wash prompily.
 Wash in warm or hot water using powdered oxygen bleach and an enzyme-
boosted detergent.
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 It may help to soak the napkins overnight in a mix of just enough water to
cover them, one cup of laundry detergent, and one cup of dishwasher
detergent. Wash the next morning.
 After washing, dry the napkins on a clothes line to let the sun bleach away
stains.
Q: How should you store fine napkins?
The most effective way to store anything is to roll it around a cardboard core
tube and then store it upright. Even narrow closets built specifically for this
function can be seen in some older homes. They can also be kept in a dry linen
closet folded loosely and stacked.
D. KINDS OF SILENT SERVICE CODE AND THEIR MEANINGS
The idea of silent service entails providing services to clients without being
asked. This entails being acutely aware of your surroundings and reading the
cues that hint at the emotions a client may be experiencing at any particular
moment. When done well, it reduces the need for your clients to initially
request what they need. Wealthy folks who want to go out to dinner and not
be harassed frequently value this service. The restaurants that provide this
service have different indications for various things.
1. The Signal of the Customers Still Eating
American Style
If your plate were a clock, a client would have placed the knife over the top
of it at 4:20 with the blade facing you and your fork on the side.
Sources: https://cliseetiquette.com/waiter-eating-word/
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Continental (or European) Style
The customers place the fork with the tines down at 8.40 on the plate and
the knife at 4.20 on the plate.
2. The Signal of Customers Finished Eating
American Style
Whether there is food on the plate or not, you put your fork and knife
together at 4.20 on the plate.
The fork tines face down.
Sources: https://onpace.osu.edu/modules/polishing-your-job-etiquette-skills/brush-up-on-your-dining-etiquette/table-
manners-during-the-meal-part-2
25
E. EXERCISE

1. What is napkin folding style? Explain briefly!
2. Mention and explain types of napkins!
3. How to preserve napkin after being used? Explain briefly!
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
Score
Total
score :
B. NAPKIN FOLDING PRACTICE

After learnt this chapter, try o practice napkin folding! Scan the tutorial here:
Try to make video of yourself trying napkin folding and explain the tutorial in ENGLISH. Good
luck!
Rubric Score
accent
26
understood
sentence
to understand
problem
27
speaker
appropriate
impossible to occur
speaking
2 Difficult to understand what she/he talks
1 Can not understand although in simple
conversation
Technique 5 Mastering the technique and demonstrating
effortlessly
4 Mastering the technique and demonstrating
correctly
3 Somehow can demonstrate the tecnhique
2 Can demonstrate the technique but nearly
perfect
28
1 Cannot demonstrate the technique at all
CHAPTER 3
TABLE SET UP
A. WHAT IS TABLE SET UP
Table setup refers to a type of table layout where there is a lot of equipment
available for serving food and beverages as well as for dining. Eating utensils like
glassware, chinaware, and silverware are also referred to as this. In addition to
eating utensils, the table setting also includes linen and table accessories such a
table number, a flower vase, tissue, etc. Many individuals believe that the table
setting and setup are interchangeable. But in truth, they are distinct. Table
setting is a type of activity that involves placing the dining utensils and decor on
the table in various configurations, such as breakfast, lunch, and supper settings
depending on the meal that will be served. The difference between setting a
table and setting a table may thus be seen.
B. THE TYPES OF UTENSILS
There are different kinds of eating utensils that can be used to both
serve and consume meals. for instance, cutlery, silverware, china, and
glassware.
1. SILVERWARES
Silverware or Cutlery? The instruments used to cut food, such as meat, to serve
food from a dish or bowl to the mouth, and to stab food that will be chewed into
are known as cutlery or silverware.
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silverware-set-mirror-finish
1. Forks
Forks are used to stab the food to be bitten or eaten. There are some types of
forks.
-Dinner Forks.
It is used to eat the main dish and it is usually paired with dinner spoon.
Sources: https://www.sewadekorasibali.com/product/dinner-fork/
-Dessert Forks.
That is fork to eat appetizer or dessert. It is looked similar with dinner forks,
but the parts of the outer teeth are thicker and less long than the inner teeth.
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Sources: https://yukorder.com/product/garpu-serena-aline-dessert-fork/
-Oyster Forks.
Itis used to eat seafood or to take oyster meat.
Sources: https://www.emga.com/en/oyster-fork-893039
-Cake Forks
It is used to cut and stab the cake to be eaten. It is looked like oyster fork, but
cake fork usually smaller than oyster fork and it has a light weight.
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Sources: https://yukorder.com/product/garpu-serena-vancouver-cake-fork/
-Fruit Forks.
It is used to stab the fruit flash that has been cut into small pieces. It is
smaller than cake fork and it has two teeth.
Sources: https://www.blibli.com/amp/p/garpu-buah-kue-kecil-dua-tusukan-stainless-steel-fruit-fork-cake/ps--AZE-
70096-14167
-Steak Fork
It is used to stab the meat or steak to be eaten. It is looked similar with oyster
and cake forks, but steak fork has a sharp tip.
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Sources: https://www.horecatraders.com/en/horecatraders-steak-fork-stainless-steel-black-20c.html
2. Knives
Knives are used to cut the food such as meat, beef, bread, cake and fruits.
There are some types of knives.
Sources: https://www.slideserve.com/archana/types-of-knives
-Salad Knives
It is used to cut the fruits in salad.
-Dinner Knives
It is used to cut the beef meat or steak in the dinner dish.
-Fish Knives
It is used to cut the fish meat.

33
-Butter Knives
It is used to apply the butter on the bread.
3. Spoons
Spoons are used to take the food or soup from the plate or bowl into the mouth.
There are some kinds of spoons.
-Soup Spoon
It is used to eat soup which the dish has many liquids.
Sources: https://siplah.blibli.com/product/soup-spoon/SCWM-0003-00135
-Dinner Spoon
It is paired with dinner fork. It is usually used to take the main dish to be
eaten.
Sources: https://www.ubuy.co.id/en/product/1NKOFO46-stainless-steel-dinner-spoon-set-of-6-7-1-inches-silver
34
-Dessert Spoon
It is used to cat the appetizer and dessert dish. It is paired with dessert fork.
Sources: https://restomart.com/product/dessert-spoon-baguette-cp111/
-Demitasse Spoon
It is used to take the sugar and usually matched with demitasse cup. Demitasse
spoon is smaller than tea spoon.
Sources: https://www.kitchenconservatory.com/Demitasse-Spoon-P3338.aspx
-Ice Cream Spoon
Ice cream spoons are used to eat ice cream. This is different from other
spoons. The bottom side is flat and not rounded.
Sources: https://www.jiomart.com/p/groceries/flexi-kitchen-stainless-steel-ice-cream-spoon-set-of-6/491432627
35
2. CHINAWARE
Eating utensils made of porcelain or ceramic are known as chinaware.

Glassware and china are fragile items. But its purposes and materials make a
difference. Chinaware is often composed of ceramic and porcelain and used to
serve large quantities of food, including rice, meat, soup, and various liquids,
such tea or coffee, in cups or other small containers. In the meantime,
glassware is used to serve a variety of drinks that come in big quantities from
chinaware cups, including alcohol, juice, mineral water, ice blends, and others.
Glass or crystal is used to make glassware.
There are some kinds of chinaware as follows:
1. Plates
Food, bread, pork, rice, and other foods are served to guests on plates.
Based on their intended uses, plates and platters are equivalent, yet platters
are plates that differ in size and form. In the meantime, dishes that serve
different sorts of cuisine are distinguished. There are various kinds of dishes
or platters.
-Platter
There are numerous platter types that can be distinguished by their sizes.
Small, medium, and big plates are available. In the meantime, there are mainly
three different types of plates, as follows;
Round rim plate, rectangular plate and oval coupe plate.
Sources: https://harga.web.id/harga-piring-1-lusin-di-pasaran.info
36
But nowadays many people make the plates with the unique forms to make it
more interesting. Such as fish plate, leaves plate, apple plate, love plate, etc.
Sources:
https://images.app.goo.gl/KfbDwCpcWskPwQdk9
https://images.app.goo.gl/Ee1pEfSUPbZYAPGS9
https://images.app.goo.gl/D97RpcN98hBiCnh79
https://images.app.goo.gl/MiQpccPcDkRPgh4EA
-Plates
Here are the plates which are differentiated from the types or functions to be
used to serve the dish. There are some types of pates.
a. Dinner Plate
Dinner plate is used to serve the main dish especially in dinner table set up. The
form is flat.
Sources: https://tuquh.co/products/zen-bistro-dinner-plate-10-75-pc-10-75bst
b. Soup Plate
Soup plate is like bowl, but it has flat surface like a plate on the edge. It is used
to serve the soup or daily meals.
37
Sources: https://www.arrowasiaindonesia.com/product/17-03-13-rim-soup-plate-size-233-mm/
c. Dessert Plate
It is typically employed to serve desserts or small plates. The form is somewhat

reminiscent of the B&B plate. However, it is bigger than a B&B plate. Dessert
plate measures 18 cm in diameter.
Sources: https://resepkoki.id/7-plate-atau-wadah-saji-standar-internasional-untuk-table-manner/
d. B&B Plate
B&B plate is used to serve Bread and Butter, it is similar with dessert plate. But
it is smaller than dessert plate. The diameter of B&B plate is 15cm.
Sources: https://images.tokopedia.net/img/cache/500-square/product-1/2020/4/4/8191591/8191591_14fb4317-
bf46-42f8-b440-34a5c138d032_800_800.jpg
e. Fish Plate
38
Fish plate is used to serve the fish meat.
Sources: https://marqueerents.com/products/54547-platinum-rim-b-b-plate-6
f. Breakfast Plate
Breakfast plate is used to serve the breakfast dish. Although it had a similar
appearance to a dessert dish and a B&B plate, it was larger. It is 21 centimeters
in diameter.
Sources: https://www.arnotts.ie/home/dining/tableware/denby/linen-breakfast-plate-beige/2000060349.html
2. Cups
Based on form, a cup resembles a glass, although it is shorter. It is used to

serve meals, soup, and beverages like tea and coffee. There are different kinds
of cups.
-Soup cup
Soup cup is used to serve the soup. It has the same function with soup plate and
also soup bowl.
39
Sources: https://siplah.blibli.com/product/soup-cup/SSAM-0004-00377
-Coffee and tea cups
Coffee and tea cups are used to serve the coffee and tea, there is no
difference between coffee cup and tea cup.
Sources: https://www.tokopedia.com/dofhome/zen-tea-coffe-cup-saucer-b4cf?
utm_source=google&utm_medium=organic&utm_campaign=pdp-seo
-Demitasse cup
Black coffee is typically served in a demitasse cup. It is different from a coffee

cup since a demitasse cup is smaller than a coffee cup in size. Typically, it is
employed to provide dark, bitter coffees like espresso.
Sources: https://store.yardstickcoffee.com/products/acme-demitasse-70ml
40
-Breakfast cup
It is usually used to serve the food or dish in a small portion for the breakfast
such as fried rice or cereal.
Sources: https://www.mrkitchen.co.id/produk/pristine-breakfast-cup-14oz-400ml/
-Egg cup
Egg cup is the smallest cup than the other cups. Because it has a small size to
serve an egg.
Sources: https://www.crateandbarrel.com/classic-egg-cup/s429336
3. Saucer
When we wish to consume hot coffee, hot tea, or hot soup, we utilize a saucer as
a cup foundation. There are several different sorts of saucers, including soup,
tea, coffee, demitasse, and breakfast.
41
Sources: http://vinodsteelnx.com/search.asp?source=menu&category=Melamine&subcat=BOWL%20-%202%20IN
%201%20BADI%20SOUP
4. Pots
Pots are used to pour the coffee or tea into the cups. There are only two kinds
of pots. They are tea pot and coffee pot.
Sources: https://images.app.goo.gl/BxcsvrKtT6DJxXG17
5. Jugs
Pots and jugs are comparable however jugs are larger and taller than pots. It
can also be used to pour syrup, milk, water, or other beverages into cups or
glasses.
Sources: https://www.johnlewis.com/john-lewis-anyday-dine-jug-600ml-white/p3027382
6. Bowl
42
Bowl is used to serve the dish with the runny food such as soup, cereal, etc.
There are some types of bowl.
Sources: https://www.ikea.com/my/en/p/oftast-bowl-white-60258916/
-Soup and rice bowl
Soup and rice bowl usually used to serve the soup or rice. It has the same type
and size.
Sources: https://s.alicdn.com/@sc04/kf/H0759e09a64f044b0bd53e173703d1fd9o.png_280x280.jpg
-Cereal bowl
Cereal bowl is used to serve the cereal such as milk with oat meal. It is taller
than soup and rice bowl.
Sources: https://www.blibli.com/p/olafur-caleb-cereal-bowl-mangkok-sereal-grey/ps--OLR-51508-00266
-Finger bowl
43
Finger bowl is used as a place to clean our hand before we eat by using our hand
without spoon or fork. There is a water and lime to sterilize our hand.
Sources: https://www.tokopedia.com/tokometron/bima-finger-bowl-11cm-sus-304-88603?
-Sugar bowl
Sugar bowl is used as a place of sugar on the dining table. It is used to prepare
the sugar if we want to add sugar into our coffee or tea or the other dish.
Sources: https://www.tokopedia.com/jenggala-keramik/sugar-bowl-mangkok-gula-jenggala-8-3-6-cm-lotus-putih?
-Supreme bowl
Supreme bowl is used to serve the ice cream or shrimp cocktail.
Sources: https://images.app.goo.gl/zb1b45YorJHnEsFy7
-Butter bowl
44
Butter bowl is used to serve the butter when we want to apply the butter on the
Sources: https://images.app.goo.gl/6K2FruXP6SWbxMZa6
7. Ashtray
Ashtray is used as a place for cigarette ash.
Sources: https://images.app.goo.gl/v7ruMkF4ESUaTYri8
3. GLASSWARE
Water, cocktails, beer, liquor, wine, coffee, tea, and other liquids are served in
glasses. Each of them has a specific purpose and comes in a wide range of sizes
and forms. Glassware comes in a variety of forms.
1. Wine glass
45
Source: https://christnersprimesteakandlobster.com/which-glass-for-which-wine-wine-glass-guide/
2. Beer Glasses
46
Source: https://www.crateandbarrel.com/ideas-and-advice/types-of-beer-glasses
3. Cocktail Glasses
Source: https://www.vectorstock.com/royalty-free-vector/collection-set-of-bar-cocktail-glassware-colored-vector-
39825351
4. Water Goblet
47
*Foto menyusul*
1. Barware
Barware is a type of glassware which is used to serve alcoholic drinks.

There are some examples of barware such as shoot glass, beer mug, rocks glass,
pint glass champagne, martini glass, etc.
Sources: https://images.app.goo.gl/xZVpgNxE4MUKFErm6
2. Crystal Glassware
Sources: https://images.app.goo.gl/2PzuKp7Pn3sDEHMS8
Glassware made of crystal differs slightly from regular glassware.

because it is constructed of a unique substance. Crystals with a stan count of no
more than 24969 are used to make other crystals. In the meantime, 2496 or
more pieces of glass are created from the standard. Glass is thinner than
48
crystal. It frequently goes into iced or mixed drinks. There are various varieties
of crystal glassware, including;
 Darice highball glass: A blue glass used to serve a variety of mixed drinks,
like the screwdriver, pina colada and Long Island iced tea.
 Devona highball glass: A mouth-blown, hand-cut, cobalt blue crystal glass.
It weighs twice as much as a typical glass and is popular for its durability
and strength.
 Ear wine highball glass: Available in Azzurro light blue, amethyst purple,
dark ruby red, cobalt blue and emerald green hand-cut glasses.
 Hathor a highball glass: A black crystal glass typically used to serve
cocktails.
 Lupercal highball glass: A cobalt and opal blue crystal glass that's formed
by binding together three layers of crystal.
 Marsala Collins glass excelsior: Available in six colors and used to serve
alcoholic drinks.
3. Stemware
Stemware is all kinds of glassware which have the stem. So, for the glasses
which do not have stem are called as glasses only.
Sources: https://images.app.goo.gl/jnoRYGrWgfHzeMgX8
4. LINEN
Fabric called linen is created from flax plant fibers. Although it takes a lot of
work to produce linen, the fiber is much stronger, absorbent, and dries more
quickly than cotton. Some products are created with linen.
There are some goods which are made from linen.
a. Moulton
49
Moulton is the first layer installed on the table before installing the
tablecloth.
Sources: https://images.app.goo.gl/t3e7zTrq5HXivPbD7
b. Table Cloths
Table cloths is a large piece of cloth that covers and protects table from the
food spills and as the table decoration.
Sources: https://s.alicdn.com/@sc04/kf/Hea3ff8f865e64e20bc61912110e7c780w.png_280x280.jpg
There is a tip in laying table cloth well:
1. Check the condition of the dining table and chair. Make sure the table and
chair are in good condition and sturdy.
2. Open the width of the seat position from the dining table, making it easier to
work.
3. Take a stack of linen on the side board and bring a dining shirt.
4. Place it on the chair by reversing it so that the Moulton position is above.
5. Place the Moulton
6. Installing a tablecloth (laying cover) can be seen in the discussion of installing

a tablecloth.
50
7. Put the slip cloth and trim it.
8. Fold the napkin, then place it right in the middle of the front of the chair,
trim the chair.
9. Do it until napkin is installed on the table.
c. Napkin
A square piece of cloth or paper used at a meal to wipe the fingers or lips and to
Protect garments, or to serve food on.
Sources: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSr3rmpvEu36KOs36Is4P9WO-
wUgaOmjuq7fQ&usqp=CAU
5. TOOLS/ACCESSORIES
Tools/accessories are used as the equipment on the dining table except

silverware Chinaware, glassware, and linen. "
a. Flower Vase
Flower vase is used to decorate the dining table.
Sources: https://images.app.goo.gl/JH8WkxfLCk2BtvZk8
51
b. Table Number
Table number is a tool which shows the number of the table as a marker for the
guest seat.
Sources: https://images.app.goo.gl/9hcCxS4JnUg4m3S3A
e. Salt and Pepper Shaker
It is a [lace for salt and pepper which is used as flavoring when we want to add
salt or pepper into Our meal.
Sources: https://images.app.goo.gl/J3FXnY1FbmCuceoXA
d. Tissue
After eating, we clean our mouths and hands with tissues.

It serves the same purpose as a napkin. The majority of
the time, either a tissue or a napkin will be chosen in
restaurants or motels. However, using tissues in a
western or foreign restaurant is uncommon. Typically, it
is utilized in a few hotels or restaurants in Indonesia.
Sources: https://images.app.goo.gl/wKWXC3yowZVnMv156
52
e. Toothpicks
This is used to remove leftover food tucked into the teeth. Especially after
eating. This is used to remove meat.
Sources: https://images.app.goo.gl/ysbQkGMptgcRLPCQ7
C. TABLE SET UP
Various forms of table setup exist depending on the circumstance. There are
basically three different table configurations. They are the Simple table setup,
the Regular table setup, and the Complex table setup. Ala carte table setup is
another name for the standard table arrangement. Based on the many positions
and equipment that will be utilized at the dining table, the conventional table
setup is also classified into three types. They have their breakfast, lunch, and
dinner tables all set up. Additionally, there is a buffet table arrangement that
differs from previous table arrangements.
1. BASIC TABLE SET UP
Basic table settings are those where there are fewer serving pieces, such as no
spoon, than other settings. Here is an illustration of a simple table layout.
53
Sources: https://images.app.goo.gl/gs99ETeCqtNyfsVSA
2. STANDARD TABLE SET UP
The utensils are finished in the typical table arrangement. particularly a spoon.
It is appropriate for the typical table setting, which includes a spoon, knife, and
fork for eating the meal.
Sources: https://images.app.goo.gl/j9iWdApuF1X6X57S6
3. ELABORATE TABLE SET UP
An elaborate table setting is one where the utensils are varied and come in all
different varieties. Use specific glasses, knives, forks, and spoons, for instance.
54
Sources: https://images.app.goo.gl/qJ3QVQTUJdJnZZP18
4. BREAKFAST TABLE SET UP
The breakfast table is set up with all of

the necessary utensils. However, the
way the breakfast table is set up
differs from how the lunch and supper
tables are set up in terms of the
utensils that will be utilized. Because
varied circumstances will affect the
kinds of food and drink offered. It will
automatically affect the kind of utensils
that are utilized. Juice, mineral water,
coffee, and tea are all included in the
morning menu or dish. Here's an
illustration of how a breakfast table
might be set up.
Sources: https://images.app.goo.gl/NLrRhRyuMHosuM3m7
55
5. LUNCH TABLE SET UP
The cuisine at the lunch table will be different from the breakfast table,
particularly the drink or beverage. There are water glasses and wine glasses on
the lunch table setup.
Sources: https://images.app.goo.gl/XztWqzmUf5rp2M4G8
6. DINNER TABLE SET UP.
The menu for the supper table setting will change from the breakfast and lunch
table settings. Particularly for the glasses, knives, forks, and spoons. Water,
white wine, and red wine are available as drinks.
Sources: https://images.app.goo.gl/reXJzUaoYaVtcPKVA
56
7. BUFFET TABLE SET UP
Breakfast, lunch, and dinner are often served with a variety of foods or dishes
on a particular table setup called a buffet table that can be easily accessed by
the guests. Without assistance from the waiter or waitress, the guest will take
food and serve themselves. As a result, the visitor can choose any type of
cuisine and the portion size that they desire here.
There is the example of buffet table set up arrangement.
Sources: https://images.app.goo.gl/p714RRa5WvNjH1vw7
D. SILENT SERVICE CODE AND THEIR MEANINGS
Silent service is the concept of serving your customers without being asked.
This means being constantly aware of your surroundings and reading the
subtle signals that indicate how a customer is feeling at any given time. When
done effectively, it eliminates the need for you customers to ask for what
they need in the first place. This service tends to be important to wealthy
people who want to go Out and dine and not be bothered. Restaurants
offering this service have various signals for different things.
3. The Signal of the Customers Still Eating
American Style
A customer put the knife across the top of the plate, with the blade facing
in towards you and your fork on the side of your plate at 4:20, if your
plate were a clock.
57
Sources: https://images.app.goo.gl/DfKjBBDak2BqJPAN7
The customers place the fork with the tines down at 8.40 on the plate and
the knife at 4.20 on the plate.
Sources: https://images.app.goo.gl/RDoVx7S3S1TyZ2Vs6
4. The Signal of Customers Finished Eating
American Style
Whether there is food on the plate or n to, you put your fork and knife
together at 4.20 on the plate.
Sources: https://images.app.goo.gl/tnqVqsEzpFmHbSxm9
The fork tines face down.
58
Sources: https://images.app.goo.gl/tnqVqsEzpFmHbSxm9
The Customers Want to Go Awhile
The customers place their napkin on their chair.
EXERCISE

1. What is table set up?
2. Mention types of utensils and how they use for!
3. mention and explain kinds of table set up!
4. What is silent service code?
5. Do you think table set up is important? Why does it important?
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
59
Score
Total
score :
B. TABLE SET UP PRACTICE

After learnt this chapter, try to practice table set up! Scan the tutorial here:
Try to make video of yourself of preparing table set up and make it like a tutorial. Good luck!
Rubric Score
accent
understood
60
sentence
to understand
problem
speaker
appropriate
impossible to occur
61
speaking
conversation
effortlessly
correctly
perfect
62
EXERCISES
A. Written Exercise
1. What are the similarities and differences of chinaware and glassware?
2. What is meant by stemware?
3. What are the types of table set up?
B. Performance Exercise
1. Please do how to apply the table cloth on the dining table correctly and well!
Key Answer!
1. Both glass and china are breakable objects, which is how they are comparable
to one another.
In the meanwhile, there are certain variances between glass and china. Porcelain
and ceramics are used to make chinaware. It is used to serve large quantities of
food, including rice, meat, soup, and other beverages, such tea or coffee, in a
cup or other small container. Glass and crystal are used to make glassware in the
meantime. It is used to serve a variety of beverages, including those with a
considerable quantity of alcohol, juice, mineral water, and ice blend.
2. Stemware refers to drinking glasses with a portion of the stem that serves
as a handle.
63
3. The different styles of table arrangement generally include buffet table
arrangement, regular table arrangement, basic arrangement, and standard
arrangement. However, it is separated into three types in a typical table
arrangement. They are the dinner table set, the lunch table set, and the
breakfast table set.
Assessment Rubric
Performanc Bad Enough Good Excellent Score

e
Criteria
Speed in
Completing
the Practice
Accuracy in
Each Step
Neatness of
Work
Score
Total
Converting Score to Category

Rubric Score Category
33.3 Excellent
25 Good
16.5 Fair
8.3 Unsatisfactory
64
CHAPTER 4
CUISINE
A. TYPES OF BREAKFAST
The first meal eaten after waking up from a night's sleep, breakfast is
typically had in the early morning hours before starting the day's work. Why is
breakfast so important for our bodies? Breakfast is often known as "breaking
the fast" since it fuels the body and mind after an overnight fast. You can
compare running on empty without breakfast to trying to start a car without
gas. Breakfast foods are a rich source of vital nutrients like calcium, iron, and B
vitamins as well as protein and fat, in addition to giving us energy. These are key
nutrients that the body need, and studies have shown that if they are not
consumed at breakfast, they are less likely to be made up for later in the day.
Try to incorporate a portion of your daily five at breakfast, whether that be a
banana or a glass of fruit juice, as fruit and vegetables are wonderful providers
of vitamins and minerals. There are various breakfast options available here:
1. BUFFET BREAKFAST
65
A buffet is a method of providing meals where the food is set out in a
common area and people help themselves. Buffets are served in a variety of
settings, such as hotels, restaurants, and numerous social gatherings. Most
buffet restaurants give unlimited food at a single fee, however some charge by
weight. In order to identify formats missing hot food, the phrase "cold buffet"
has been developed. Buffets typically include some hot items. A finger buffet is
a selection of foods that are intended

Sources: https://images.app.goo.gl/qoKCZebFwhcVGaUMA
to be small and easily devoured just
by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc. Hot or
cold buffets typically entail dishware and utensils. The fundamental aspect of
all buffet styles is that customers can see the food in front of them, choose
the foods they want right away, and typically control how much food they take.
Buffets, which are useful for feeding a lot of people at once and are frequently
seen in formal situations like business conventions or huge parties.
2. CONTINENTAL BREAKFAST
The early 1800s saw an increase in
hotels opening in America, which
led to the creation of this
breakfast buffet. The expansion
of this hotel coincided with the
expansion of the American
economy at that time, when it was

Sources: https://images.app.goo.gl/kmEvVhWbYaqR12S5A
becoming an industrial nation. In
those days, hotels typically offered a continental breakfast for breakfast. Many
hotels provide breakfast items including bagels, juice, toast, cereal, coffee,
milk, and scrambled eggs, as well as waffles that you can make yourself. All of
66
these meals, in addition to the continental breakfast selection, are presented in
miniature portions. The term "continental" denotes a wide range of options and
also suggests pricey goods. In America, classic hotels typically offer breakfast
as part of the room rate. A change has also been made to the selection of the
continental breakfast menu. If the menu was once complex, it is now simpler.
The modern version of a continental breakfast includes pastries, coffee, tea,
milk, bread, butter, and fruit.
3. ENGLISH OR FULL BREAKFAST

A full breakfast typically consists of meat, sausage, eggs, and beverages like
coffee or tea. It has several geographical variations and goes by various names
depending on the region. Although "frying" is a common colloquialism across most
of England and Ireland, it is more commonly referred to as a full English
breakfast in England (often abbreviated as "full English") and, consequently, as
"fall Irish," "full Scotland," "full Welsh," "full Cornish," and "ulster fry" in the
respective regions of the Republic of Ireland, Scotland, Wales, Cornwall, and
Northern Ireland. A lot of cafes and pubs in England and Ireland serve food
constantly as "breakfast all day" due to the popularity of this. It is also well-
liked in other nations that speak the English language, particularly those that
are a part of the United Kingdom. The 13th century and the rural homes of
nobles are where the concept of the English breakfast as a national cuisine
originates, according to Country Life magazine. For guests who come to visit
friends, family, and neighbours, families will provide delectable breakfasts in
the old Anglo-Saxon hospitality tradition.
 Choice of fresh Fruit Juice (orange, pineapple, tomato)
 Cut Fruits (grapefruit, melon, papaya, pears, bananas)

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 Stewed Fruits (plums, apples, figs, prunes)
 Choice of Cereals (Muesli, Porridge, rice flakes, wheat flakes etc) Served
with hot/cold milk
 Fish: (Boiled, grilled, Poached, Steamed -Sole, Herring, Haddock)
 Eggs: (Fried, boiled, poached, plain or savoury omelette)
 Meat: (Bacon, Sausages, Salami etc – fried or grilled)
 Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread
Served with butter and preserves (honey, jam, marmalade)
 Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)
4. AMERICAN BREAKFAST
In addition to having numerous courses, the American breakfast is similar to
the English breakfast in that it does not, however, include any fish dishes on the
menu. Breakfast will be provided if you select the American cuisine. You can
either boil or fry 2
chicken eggs. containing
pancakes with syrup, fruit
jam-smeared toast, bacon
or sausage slices, cereal,
coffee or tea, and orange
juice. Dig in to French
fries or anti-fries in
Sources: https://images.app.goo.gl/cxJQYHyFV1LeTNiG7 addition to the pancakes
that are occasionally provided with waffles and toast. Additionally, various
forms of processed meat, such as smoked meat, are used in place of sausages.
 Choice of fresh Fruit Juice or Cut Fruits or Stewed Fruits
 Choice of Cereals (Rice flakes, wheat flakes etc)
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 Served with hot/cold milk
 Eggs (Fried, boiled, poached, omelette)
 Meat (bacon, Sausages, Salami etc)
 Choice of assorted breads served with butter and preserves
 Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)
Additional type of breakfast
5. INDONESIA
various regions in Indonesia
have various favourite
breakfast menus. The majority
of the traditional Indonesian
breakfast consists of rice,
along with a variety of
condiments and other foods.
Sources: https://images.app.goo.gl/nxzQA2UQN7hcRDfV6 Despite the fact that people
now frequently have "instant" breakfast options. Many folks still adore their
standard breakfast selection. One of the most well-known Indonesian meals is
nasi kuning. Similar to Nasi Uduk, Nasi Pecel is a traditional meal from East
Java. Both are typical Betawi dishes. One of the classic Betawi foods is lontong
sayur. Have any of these been tried? If not, use this as a resource to choose a
different breakfast menu for the following morning!
69
6. KOREA
The staples of Korean cuisine
include rice, veggies, and meats.
The amount of side dishes that
accompany steam-cooked short
grain rice is a distinctive feature
of traditional Korean meals.
Sesame oil, doenjang (fermented

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bean paste), soy sauce, salt, garlic,
ginger, pepper flakes, gochujang (fermented red chili paste), and cabbage are
among the components that are frequently utilized.
7. JAPAN
For breakfast, people in
Japan typically eat steamed
rice, miso soup, grilled fish,
and different side dishes.
Typical side dishes include:
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 Japanese tea
 Banana
 Natto (fermented soybeans)
 White rice
 Raw eggs
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B. TYPES OF INGREDIENT
 Coarse salt
 Red chili flakes in Indonesia its call like boncabe
 Black peppercorns in Indonesia call lada hitam
 Coriander in Indonesia its call ketumbar
 Fennel seeds
 Paprika
 Oregano in Indonesia its call rempah - rempah
 Turmeric
 Whole nutmeg
 Bay leaves
 Cayenne pepper
 Thyme
 Cinnamon
1. BASIC INGREDIENTS IN KITCHEN: PANTRY

 Panko bread crumbs
 Pasta
 Couscous
 Rice
 All-purpose flour
 White sugar
 Brown sugar
 Powdered sugar
 Baking powder
 Active dry yeast
 Chicken stock
 Beef stock
2. BASIC INGREDIENTS IN KITCHEN: REFRIGENERATOR
71
 Milk
 Butter
 Heavy cream
 Eggs
 Parmesan
 Bacon
 Parsley
 Celery
 Carrots
 Lemons
 Limes
 Orange juice
3. BASIC INGREDIENTS IN KITCHEN: CONDIMENTS

 Ketchup
 Mayonnaise
 Extra virgin olive oil
 Vegetable oil
 Canola/olive oil
 Vinegar
 Mustard
 Honey
4. BASIC INGREDIENTS IN KITCHEN: VEGETABLES

 Garlic
 Shallots
 Potatoes - Idaho
 Onions - yellow
 Onions - red
 Tomatoes
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5. BASIC INGREDIENTS IN KITCHEN: CANNED GOODS
 Tomatoes - diced
 Tomato sauce
 Tomato paste
 Tomatoes - crushed
 Beans
C. TYPES OF COOKING
Cooking methods are classified as either:
1. Dry heat cooking

While some type of cooking oil is frequently utilized, dry heat methods don't
need any water or steam to cook. Food that is naturally delicate should be
heated using dry heat.
There are some methods in dry heat cooking, as follows:
a. Sauté
Foods that are sautéed are
prepared at medium-high
heat in a thin layer of fat,
typically in a frying pan on
the stove. Simply cooking
food till it is soft.
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b. Pan Fry
In contrast to shallow
frying or deep frying, pan
frying makes use of a small
amount of cooking oil or fat,
usually just enough to
lubricate the pan. There
may not be a requirement

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for oil or fats when cooking greasy
foods like bacon. As a form of frying, pan frying relies on oil/fat as the heat
transfer medium and on correct temperature and time to not overcook or bum
the food. Pan frying can serve to retain the moisture in foods such as meats
such as fish and seafood. Because of the partial coverage, the food is typically
flipped at least once to ensure that both sides are cooked.
c. Deep Fry
In contrast to the
shallow oil used in
traditional frying, which is
done in a frying pan, deep
frying involves submerging
food in hot fat, most
often oil. Industrially, a
pressure fryer or vacuum
fryer may be utilized

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instead of the typical
deep fryer or chip pan for this. You can deep fry with oil that has been heated
in a pot as well. Deep frying is a hot-fat cooking technique. Due to the fast rate
74
of heat conduction in oil, deep-fried meals typically cook quickly on all sides at
once.
d. Pan Broil
For cooking thin steaks, chops, and fish fillets, utilize the pan broil method.
It involves no additional fat or liquid and is done in a frying pan on top of the
stove. Similar to proper broiling, when no fat is added to the cooking pan and all
fat is removed as it accumulates, it sears the surface of the meat. A turkey
baster is an excellent tool for swiftly removing fat from a pan; simply tilt the
pan and siphon it up or dump it off.
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e. Roast
Similar to baking in most respects, roasting focuses more on vegetables and
proteins. Items are cooked till golden brown and soft when roasting in the oven.
A turkey is the most frequently roasted food item on Thanksgiving..
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f. Bake
Baking refers more to breads, pastries, and other sweet items. Most items are
baked in the oven until cooked through.
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g. Griddle
A griddle is a cooking
appliance with both
home and commercial
uses that has a large
flat surface that is
heated by gas,
electricity, wood, or
coal. A griddle is most

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frequently a flat
metal plate in industrialized nations, but a brick slab or tablet is more popular
elsewhere. To cook food on a hot, flat surface is to griddle. This happens
frequently since a griddle can swiftly cook a variety of meals.
h. Grill
The heat source for grilling food is at
the bottom. Consider grilling a steak;
the only source of heat is from the
coals under the grates. Grilling can be
done using a grill pan on a stovetop or

Sources: https://images.app.goo.gl/YJp2n6jMjvUVDurW6 typically over an open flame. Foods are
cooked by heating the grill grates, which gives ingredients the
charred, grilled lines.
77
2. Moist heat methods
Moist heat methods can be defined as the method of cooking food in water or
steam.
There are some of this, as follows:
a. Poaching
A moist-heat cooking method called poaching involves cooking food by
submerging it in a liquid, including water, milk, stock, or wine. Poaching differs
from other "moist heat" cooking techniques like simmering and boiling in that it
employs a temperature that is relatively low (about 160-180 °F [71-82 °C]). This
temperature range makes it especially appropriate for delicate foods that would
easily fall apart or dry out
when prepared using other
cooking techniques, such as
eggs, poultry, fish, and fruit.
Because it doesn't utilize fat
to cook or flavour the food,
poaching is frequently
Sources: https://images.app.goo.gl/66Laoc46YYmF47RLA regarded as a healthy cooking
technique.
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b. Simmering
The process of simmering involves cooking food in hot liquids that are held at a
temperature that is higher than poaching (above 71-82 °C) but still slightly
below the boiling point of water (which is 100 °C or 212 °F at typical sea level air
pressure). Bring a pot to a
boil, then turn down the
heat to maintain a simmering
temperature. Food simmers
on the stovetop most
frequently when it is
prepared in a pot with liquid.
It is done at low heat, and
surface bubbles of varying
sizes should emerge.
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c. Boiling
It means to cook food in water that is bubbling rapidly. Usually foods like pastas
or hardy vegetables.
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d. Steaming
Cooking with steam is referred to as
steaming. Food can also be steamed in a wok, though this is frequently done with
a food steamer, a kitchen equipment designed expressly to cook food with
steam. Considered a healthy cooking method, steaming may be applied to a
variety of foods.
3. Combination methods
Sources: https://images.app.goo.gl/eF3stX7MC5Me5cZT6 It entails first cooking food over a dry
heat source before adding liquid or steam. After that, it is applied to soften
tough meat cuts. Some examples of this include:
a. Braising
In the process of braising, an item is first
sautéed or seared and then simmered in
liquid for a protracted amount of time
until soft. Braised foods frequently
contain bigger proteins, such as pot roasts
and chicken legs.
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80
b. Stewing
Stewing is similar to braising because the ingredients like diced
meats and vegetables.
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D. EXERCISE

1. What the differences between Continental and American Breakfast?
2. Are there any differences between Braising and Stewing? Explain clearly
3. What is the difference between grilling and roasting? Explain clearly
4. What is condiments? Explain clearly!
5. What is dry heat and moist heat cooking? Explain clearly!
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
Score
Total
score :
B. COOKING PRACTICE
After learnt this chapter, try to practice cooking! Scan the tutorial here:
Try to make video of yourself of cooking demo video. Good luck!
Rubric Score
82
accent
understood
sentence
to understand
83
problem
speaker
appropriate
impossible to occur
speaking
conversation
effortlessly
correctly
84
perfect
85
KEY ANSWER
1. CONTINENTAL BREAKFAST
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For the continental breakfast has some variety of choices, as follows:
 Choice of fresh Fruit Juice
 Choice of Assorted Breads (toast, croissants, rolls, brioche, muffin etc)
 Served with Preserves (Jam, marmalade), Honey
 Beverages (Tea/Coffee/Chocolate)
2. AMERICAN BREAKFAST
The American Breakfast also consist of many courses but doesn’t offer any fish.
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86
 Choice of fresh Fruit Juice or Cut Fruits or Stewed Fruits
 Choice of Cereals (Rice flakes, wheat flakes etc.)
 Served with hot/cold milk
 Eggs (Fried, boiled, poached, Omelet)
 Meat (bacon, Sausages, Salami etc.)
 Choice of assorted breads served with butter and preserves
 Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc.)
So, in continental doesn’t have Choice of cereals, eggs, and meat.
a. Braising
In the process of braising, an item is first sautéed or seared and then simmered
in liquid for a protracted amount of time until soft. Braised foods frequently
contain bigger proteins, such as pot roasts and chicken legs.
Sources: https://images.app.goo.gl/qZpMQUfBMFac84Tf8
b. Stewing
Stewing is similar to braising because the ingredients like diced

meats and vegetables.
87
CHAPTER 5
BEVERAGES
A. WHAT ARE BEVERAGES?
You can consume a beverage (a drink) to provide yourself with nutrition,

energy, or hydration. Water, milk, and possibly fruit juice were the only likely
candidates for beverages for hundreds of years. Wine, various teas, coffees,
cocktails, cocoas, ciders, and sodas were then served. Because of the enormous
selection of beverages that are currently available, there are various methods in
which we can quench our thirst or satiate our hunger. 'Alcoholic beverages' and
'Non-alcoholic beverages' are additional categories for beverages. Below are
images of the beverage charts.
B. NON-ALCOHOLIC BEVERAGES
A beverage without alcohol is referred to as a non-alcoholic beverage. A

beverage with less than 0.5% alcohol by volume is also referred to as a non-
alcoholic beverage in the US. Examples include low-alcohol beer and apple cider.
The choice of non-alcoholic beverages is wide, ranging from freshly squeezed
orange juice to energy drinks loaded with chemicals to teas and coffees.
Non-carbonated and carbonated beverages can be roughly classed as non-

alcoholic drinks. Beverages that are non-carbonated include water, coffee, tea,
milk, juice, etc. Non-alcoholic beverages with carbonation include soft drinks,
tonic water, fruit punch water, sparkling water, etc.
88
Water
The most essential beverage on earth is

also the most fundamental. Every
human on the globe would perish
without water. We are made up of more
than 70% water, thus it only makes
sense that drinking plenty of water is
crucial. There are many different types
of water: sparkling, tap, still, bottled,
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etc.
Milk
Milk is made from the mammary

glands of some animals and is one of
the most natural substances on
earth. Cow, goat, sheep, buffalo,
camel, donkey, horse, reindeer, and
yak are among the animals whose
milk is frequently consumed,
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however some of them are less
common than others. Animal milk is traditionally only recommended for
consumption by members of the same species (goat's milk is better for goats,
etc.), although drinking other kinds of animal milk by humans has several health
benefits. Many of them include significant concentrations of minerals and
unusual chemicals that can strengthen bones and boost immunity. However, each
type of animal milk should be evaluated separately based on its nutritious
content.
89
Tea
You can make tea by pouring boiling

water over specific kinds of leaves,
herbs, or other ingredients. Although
this beverage mostly consists of water,
it has been infused with the numerous
vitamins, minerals, and antioxidants
present in tea "leaves". The varieties
of tea include black, green, white,
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oolong, and Pu-erh. Various herbs and
spices, including cinnamon, honey, pine needles, chamomile, echinacea, and many
others, can also be used to brew tea. By providing the user with particular
antioxidants, organic components, and various levels of caffeine, each type of
tea makes health claims. The most frequently cited advantages of tea include
decreased inflammation, lowered levels of stress and anxiety, improved sleep,
improved respiratory health, and boosted immunity, and increased antioxidant
activity to defend against chronic diseases, like cancer.
Coffee
Coffee is created by sprinkling

boiling water over ground coffee,
which is made from coffee beans, in
a manner similar to how tea is made.
This simple beverage is consumed by
people all across the world. Due to
the significant amounts of caffeine
included in this beverage, coffee is
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predominantly eaten as a stimulant
and billions of cups are drunk annually worldwide. There are countless types,
intensities, and flavors of roasted coffee beans, which is why there are so many
different coffee blends. The majority of the coffee beans include trace levels
90
of potassium and manganese as well as a considerable amount of the B vitamins
pantothenic acid and riboflavin. Caffeine can be addictive, so it is important to
regulate your coffee intake as too much can negatively affect your nervous
system and stomach.
C. SOFT DRINK
Children adore carbonated

drinks, but many parents are
reluctant to let their kids
consume excessive amounts
of "soda" or "pop". Numerous
sodas are available on the
market, and the most of
them are loaded with sugar
and sugar substitutes. These
include Coca-Cola, Sprite,
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Pepsi, Dr. Pepper, root beer,
and many others. Except for the rare caffeine surge, soft drinks (aerated
drinks) don't really have any health advantages. Soft drinks typically lack
vitamins and minerals and only contain sugar as a source of carbs.
Juices
As many variations of juice as

there are of fruits and
vegetables. Juices play a
significant role in our daily lives,
whether they are freshly
squeezed or concentrated, orange
juice or beet juice. Juices made
from fruits and vegetables are
highly healthy for you because
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they are packed with vitamins
and minerals. They are also refreshing. In fact, certain fruit juices have such
91
many concentrated nutrients that just one cup might satisfy some of your daily
vitamin and mineral requirements! Nevertheless, many fruit juices are changed
by adding extra sugars and other ingredients, such as flavorings or fillers. The
nutritional value of juice might vary depending on its purity and place of origin.
In addition to vitamins A, C, and D, magnesium, calcium, potassium, and
phosphorus, most juices are also high in vitamins and antioxidants. However, the
actual juicing procedure keeps the majority of the nutritional fiber out of the
juice, making it slightly less healthy than just eating the fruit on its own.
D. ALCOHOLIC BEVERAGES
A beverage is considered to be alcoholic if it contains ethanol, a kind of alcohol

made through the fermentation of grains, fruits, or other sugar sources. The
manufacturing, sale, and consumption of alcoholic beverages are often governed
by regulations. Fermented and distilled alcoholic beverages can be broadly
characterized.
Beer
The first alcoholic beverage was

undoubtedly beer, which is among the
world's oldest libations. Beer, which is
produced by the fermentation of
carbohydrates such as cereal grains,
rice, corn, and maize, was probably
created accidentally at some point in
ancient history but has since spread
around the world. It is most people's
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preferred method of unwinding from a demanding day at work. Due to its

relatively high calorie content, beer isn't typically seen as a healthy beverage.
However, the majority of beer variants contain B vitamins in addition to
potassium and magnesium. There are an unlimited number of different nutrient
profiles for beers depending on how they are brewed, however the majority are
mostly composed of carbs and trace amounts of protein.
92
Wine
Similar to how grains are fermented to make

beer, grapes are used to make wine, another
traditional beverage. These beverages' alcohol
level is a result of the fermenting process. Red
and white wine are the two main types, although
the flavors and special nutrient profiles vary
depending on the region of the world where the
grapes are cultivated, the soil's composition, and
the growth method. The skin of the
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fermented grapes, which is where
tannins, antioxidants, and phytochemicals are found, is the source of these
compounds in the majority of wines. As a result, wine may be beneficial for
reducing the risk of long-term disorders like cancer, persistent stress
hormones, and other undesirable health conditions.
Cider
Beer and wine are beverages made from fermented grains and grapes, but cider,
another widely consumed alcoholic beverage, is made from fermented apples.
Perry is a beverage made from fermented pears. Apple cider, often known as
hard cider have very few health benefits due to the low levels of vitamins and
some minerals that remain from the apple. Hard cider is fairly healthful for
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people who consume it in moderation
due to high apple antioxidant content.
93
Cocktails
Cocktails are concoctions of alcoholic

beverages like gin, vodka, whiskey, or
brandy with fruit juices or other spirits.
It is frequently served cold. If you are
following your diet, you need to be
careful not to consume too many
cocktails because they are typically
created
Sources: with high-calorie mixers.
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Hard Alcohol
Whatever you want to call them—

spirits, liquor, or hard alcohol—these
are the strongest kind of alcoholic
beverages, frequently containing more
than 40% alcohol by volume. Several
types of hard alcohols include:
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Whiskey
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Vodka
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Gin
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Tequila
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Rum
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Soju
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Brandy
All of those are alcohol forms, but as they

are distilled versions of fermented goods,
their strengths are concentrated. Because
of this, customers find them to be
significantly stronger and intoxicating.
These types of alcohol tend to lose any
potential nutrients during the distillation
process, but studies do indicate that
Sources; https://images.app.goo.gl/rvv3EgLfjWX8ojb39 moderate, occasional drinking can
benefit your immune system and
heart health.
96
E. TYPES OF COFFEE
We'll discuss about beverages, namely types of coffee, at this point. Coffee is a
hot or cold beverage prepared from the roasted and ground seeds of a tropical
bush. The coffee bean comes in two varieties. Arabica and Robusta are those.
Here is a summary of the various types of coffee beans.
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There are a lot of varieties of coffee, here is guide to different types of

coffee:
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Cappuccino
A cappuccino is produced by adding a few drops of coffee oil and more milk than
normal to a black coffee shot that has been made from coffee beans. In a
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ceramic cup, a black coffee shot or espresso is taken and a few drops of coffee
oil are poured. Gently pouring warm milk from the top ensures that froth forms.
It is also possible to add more foam. Typically, it is adorned with bitter cocoa
powder.
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Espresso
Some people adore espresso while others despise it. Espresso may not be your
cup of tea if you favor mild, sweet coffee. Espresso is a milk-free pure coffee
extract that is prepared from water and coffee beans. It is typically produced
using particular extracting equipment, and coffee shops typically stock it.
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Americano
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An Americano is an espresso-like beverage made by combining one coffee shot
with one cup of hot water. Some prefer it with a touch of creamer, sugar, or
brown sugar to give it a little creamy and sweet flavor.
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Black Coffee
Black coffee is simply coffee beans, coffee powder, or water extract, with or
without sweetness. Depending on how strong you want your coffee to be, either
coffee beans or coffee powder is brewed in water. Black coffee is usually meant
to be bitter and is served hot with the option of adding sweetness.
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Cafe Latte
Traditionally, cookies and slice cakes are served with cafe lattes. One shot of
coffee and three parts of steaming milk are used to make the coffee. Because
of its flavor and creaminess, this coffee is widely preferred. You are free to
add any sweetener of your own as well as Nutella for an additional twist.
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Turkish coffee
Turkish coffee is typically served with a biscuit and a glass of water. Turkish
coffee is made by mixing ground coffee beans with water that has been brought
to a rolling boil. This will result in the most foam possible. After processing is
completed, significant amounts of sugar are added.
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Cafe mocha
The ingredients for a cafe mocha are two parts steamed milk, two parts
espresso, one-part chocolate syrup or powder, and one-part sweetener of your
choosing. Espresso is usually placed at the bottom of the ceramic cup, followed
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by milk and chocolate. To make it taste even better, you can add whipped cream
to it.
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Irish coffee
Black coffee with a touch of whiskey is what is known as Irish coffee. Whiskey
is added to sweetened or unsweetened black coffee, and whipped cream is
placed on top.
KIND OF TEA
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Many other beverages are referred

to as tea, but only green tea, black tea, white tea, oolong tea, and Pu-erh tea are
accepted by purists. Flavonoids are particular antioxidants found in tea. The
most effective of these, ECGC (Epigallocatechin Gallate/Epigallocatechin-3-
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gallate), may protect against free radicals that can cause cancer, heart disease,
and blocked arteries. In addition, all of these teas include caffeine and
theanine, which have an impact on the brain and appear to increase mental
alertness.
The number of polyphenols is often lower the more processed the tea leaves
are. Flavonoids are polyphenols. Oolong and black teas are oxidized or
fermented; therefore, they have lower polyphenol contents than green tea but
still have a strong antioxidizing effect.
The different types of tea and their purposes are given below:
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Green tea, which is made from

steamed tea leaves, has been extensively researched and has a high EGCG
content. Green tea's antioxidants may inhibit the development of colorectal,
bladder, breast, lung, stomach, and pancreatic cancers, prevent artery
blockages, burn fat, combat oxidative stress on the brain, lower the risk of
stroke and neurological conditions like Alzheimer's and Parkinson's disease, and
improve cholesterol levels. More than white tea, but less than oolong and black
tea, green tea leaves undergo oxidation. Compared to black tea and oolong tea,
green tea processing is easier. Picked tea leaves become withered, go into the
fixed stage (repair by heating method), and finally are dried.
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Black Tea
Black tea, which is made from fermented tea leaves and is the base for several
instant teas and flavored teas like chai, has the greatest caffeine
concentration. Black tea may shield the lungs from harm brought on by exposure
to cigarette smoke, according to studies. The risk of stroke may also be
lowered. Black tea looks black and is processed differently from other types of
tea because it goes through a fermentation process. Black tea is made from
carefully chosen tea leaves. the process of turning tea leaves into black tea by
shriveling, rolling, fermenting, and drying them. Black tea undergoes
fermentation during processing, giving it a darker hue, a distinctive taste and a
stronger aroma than other teas.
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White Tea
According to one study, white tea had the strongest anticancer effects when
compared to teas that have undergone additional processing. According to
historical accounts, it was during the Tang Dynasty (618 AD–907 AD) when
white tea was first discovered in China. White tea then turned into a well-kept
secret. It promotes health, helps you live a long life, and keeps you young.
Because it can only be used outdoors by society's elite classes. The youngest
tea leaves, which are still rolling in the top of the tea tree, are used to make
white tea. Young tea leaves typically have fine hairs covering them, which turn
silvery white as the leaves are dried. White tea is referred to as having this
tint. White tea has been shown to be effective in lowering blood sugar,
cholesterol, and fat while maintaining heart health. White tea can actually be
used as a treatment in specific circumstances. Many advantages are available to
ladies who regularly drink white tea. For instance, avoiding premature aging,
having more supple skin, and having fewer wrinkles. Only two processing steps—
shriveling and drying—are included in the processing procedure. Tea leaves are
dried after becoming shriveled up to the point where the humidity is less than
5%.
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Oolong Tea
Oolong tea combines the flavors of black tea with green tea. Oolong tea is
special because it can speed up the body's metabolic process in addition to being
rich in antioxidants like other teas. Oolong tea is excellent for people who want
to lose weight because of this. Two hours after consuming it, oolong tea can
104
speed up the metabolism and aid in fat burning. Oolong also has polyphenols,
which can stop the body from producing fat-building enzymes. Oolong tea can
aid in lowering cholesterol levels as well. Because of this, this tea can enhance
heart health. Oolong tea has a lot of antioxidants, which can also nourish the
hair and scalp. It works well for rinsing hair. Shinier and thicker hair will
develop. Oolong tea can help lower blood pressure, stop osteoporosis from
developing, stop tooth decay, and improve concentration. Select tea leaves are
used to make oolong tea, which is then dried after rolling, shriveling in the sun,
and oxidizing the leaves to the desired level of oxidation. Oolong tea lasts
longer than green tea because to the high temperature drying process.
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Pu-erh Tea
Pu-erh teas are produced in the Yunnan Province of China and are called for a
city located there. In China, where the processing techniques have been closely
guarded secrets for millennia, these teas are highly regarded. After the leaves
are collected, they are turned into a sun-dried foundation tea called mocha and
then fermented, giving Pu-erh its distinctive flavor. The leaves are then
matured before being put into bricks or cakes. The Pu-erh tea has some
advantages. The first is that it can boost energy. It's because Pu-erh tea, which
includes caffeine, contains it. One cup of Pu-erh tea per day can also aid in
reducing the risk of heart disease. Pu-erh tea exploits its oxidative qualities to
deliver more oxygen, which improves blood flow and circulation. Pu-erh tea can
lessen free radicals that can lead to major illnesses and help fight headaches
and migraines by supplying more oxygen to the brain. According to studies,
drinking Pu-erh tea regularly can both treat cancer and stop the spread of new
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cancer cells. Pu-erh tea's polyphenols can promote increased bone mass and
bone sturdiness. According to a different study, Pu-erh tea can aid in weight
loss when used in conjunction with a balanced diet and regular exercise. As fatty
acid production is suppressed by Pu-erh tea, your body may cease creating more
fat. Additionally, it lessens stress and guards against sickness.
Why different glasses are used for different drinks?
There are many different varieties of glassware available when we visit the
glass shop. Different glasses have developed to enhance each type of beverage.
Even if your cocktail is exactly proportioned, the improper cocktail glass may
cause the scents to emerge due of the size of your mouth. Even if you have a
fantastic new liqueur in your hand, the shape of the glass will affect how warm
or cold it gets once it is in a drinking vessel. The drinking experience can be
improved by enhancing smells and serving beverages at the proper
temperatures. Thus, the use of a perfect glass for a great drink actually
influences its appearance, flavor, and style and quality of drinks service.
There are primarily two categories of glasses. They come with and without
stems. Glasses with stems in their bodies are known as stem glasses. The stem
serves as a spot where drinkers can rest their fingers while holding the glass.
The stemmed glass is used for cold beverages and other liquids with a hard
temperature. Because of this, utilizing that glass will be safe for our hands. Un-
stemmed glasses are typically used for various popular drinks that do not belong
to the category of hot drinks.
These are some examples of glasses based on the type of beverage they are
used with:
1. NON-ALCOHOLIC BAVERAGES
A. Water
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B. Milk
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C. Tea
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D. Coffee
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E. Soft Drink
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F. Juices
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G. Smoothies
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F. WHY DIFFERENT GLASSES ARE USED FOR DIFFERENT DRINKS?
A. Beer
Like wine, there are many different types of bar glasses. The pint glass and the
stein, however, are the gold standards. The term "pint" can be misleading
because a pint is 16 ounces while a beer pint glass can hold anything from 12 to a
substantial 70 ounces. The pint glass is recognized by its straight, tall
appearance with a small broadening toward the mouth of the glass, despite its
range of sizes. The beer stein, in contrast, resembles a glass mug and normally
contains 10 ounces.
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B. Wine
(l) Red Wine Glass
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Red wine glasses should have a broader, rounder bowl to make swirling and
aerating the wine easier. Additionally, a long stem will prevent the drink from
being too warm by keeping the hand away from it.
Examples: Pinot Noir, Syrah.
(2) White Wine Glass
To prevent wine from oxidizing too quickly, white wine

glasses will have a smaller mouth area and, thus, a lesser
surface area to aerate. This preserves the typically
lighter, more delicate flavors found in white wines.
Examples: Chardonnay, Sauvignon.
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(3) Flute Glass
Even less surface area is required for sparkling

wine as this will assist maintain the bubbles and
prevent it from falling flat too quickly. Because of
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its tall, narrow bowl and small mouth, the flute glass was created. used in
Champagne drinks as well.
Examples: Champagne, Prosecco, Bellini

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C. Cider
A place, a time, and a vision all went into creating

fine artisan cider. A craft cider should tell a tale
as well as quench your thirst when it is at its best.
Serving cider in a container that can showcase it
at its finest is the very minimum that cider
enthusiasts and the industry and commerce should
do to respect the work that went into creating
the beverage.
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D. Cocktails Correct Cocktail Glassware
(4) Cocktail Glass
An inverted cone bowl, which can range in size

from 3 to 6 ounces, is the standard,
conventional cocktail glass. It is used to serve
cocktails "up," or without ice. All classic
cocktails would have intriguing fragrances,
which led to the development of its design.
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The broad mouth allows the drinker's nose to come near to the drink's surface
and thoroughly experience its flavor.
Examples: Martinis, Cosmopolitan, Brandy Alexander, Kamikaze.
(5) Highball Glass
A highball glass is a type of glass tumbler used to serve

"tall" cocktails and other mixed drinks that are poured
over ice and heavily fortified with non-alcoholic mixers.
Despite having a shorter and wider form than the Collins
Glass, it is frequently used interchangeably.
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Examples: Dark “N' Stormy, Bloody Mary,

Mojito, gin & tonic.
(6) Lowball Glass
A short tumbler with a solid base and a capacity

of 6 to 8 ounces is known by the terms lowball
glass, Old Fashioned glass, or rocks glass. When
making beverages that call for "muddled"
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small glasses are also suitable for serving a neat pour of alcoholic beverage.
Examples: Old Fashioned, Negroni, White Russian.
G. EXERCISE:
1. What are beverages? Explain clearly
2. What glass is used to serve wine and explain why!
3. What is alcoholic and non-alcoholic drink?
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4. What is soft drink?
5. Please mention types of coffee and tea and explain the definition briefly!
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
Score
Total
score :
B. MAKE AN INFOGRAPHIC
After learnt this chapter, please watch the video of kinds of beverages! Scan the tutorial here:
Make an infographic poster/flyer about one kind of beverages of your choice, make it as
interesting and informative as possible. Good luck!
Criteria Points
3 2 1
Colors and Enhance Support Detract from
patterns readability readability readability
Layout Creatively Balances, Not balances,
enhance uncluttered, cluttered,,
information adequate insufficient
white space white space
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Graphics/photos All graphics Graphics Graphics do
are engaging, enhance text not enhance
enhance text text
Titles and All titles and Most titles Few or no
subtitles subtitles are and subtitles titles or
clear, are clear, subtitles to
enhance enhance clarify text
readability readability
Text size and Text is clear Text is clear Some text is
color and readable; and readable; clear and
changes in changes in readable;
size and size and frequent
color, color, changes in size
enhance enhance and color do
understandin understandin not enhance
g g understanding
Writing Well written Adequately Poorly written
and written and and organized,
organized, organized, unclear, hard
clear, easy, to clear, easy, to to follow
follow follow
Quality of Product Product Product
information description is description is description is
clear, mostly clear, unclear
complete, and could be a uncomplete
concise little more and not
concise concise
Grammar and No grammar one grammar Many
spelling or spelling or spelling grammar or
errors errors spelling errors
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CHAPTER 6
SEQUANCE OF SERVICE
A. WHAT IS SERVICES?
In a restaurant, we may eat and receive personalized service that we
cannot obtain in a home or tiny space. It is because SOP (Standard Operational
Procedure), which might be the standard that the personnel should follow, is
used in restaurants. The most important element is that all restaurants have
SOP so that the employees, especially waiters and waitresses, can work
professionally. Each restaurant may have a distinct SOP for their standards.
The waiter and waitress must follow a few steps that might guide them and help
them provide good and suitable service to the visitors, rather than relying solely
on themselves.
Sequences of service are crucial for preparing waiters and waitresses for
their shifts and ensuring that they are aware of their responsibilities. Because
they can learn it and utilize it, it may also enhance the knowledge and abilities of
waiters and waitresses. Sequences of service offer guidelines and procedures
115
that the waiter or waitress can use and follow. Additionally, in order to be a
skilled waiter or waitress, they should study about it and use it effectively to
satisfy the guests.
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WAITER & WAITRESS
The way a server or waitress greets eight customers affects sales and
the visitors' initial impression. after the guest first arrives, during his or her
dinner, and after the guest departs, it is crucial. To properly welcome a guest,
the waiter or waitress' attire, demeanor, attitude, and the cleanliness of the
setting will all be crucial factors. Therefore, a waiter has a crucial role in a
restaurant. A waiter is someone who serves diners at a restaurant. There are
various sorts of waiters in the hospitality sector, including:
1. The Running Waiter: Running waiters create the appearance that they
are unable to handle their workload and are not in charge to the
visitors. Don't act like a harried waiter. Yes, there is an urgency. No,
there is no sense of terror.
2. The Slouching (Lazy way of standing) Waiter: Never slump or lean
while business is slow in your eating area. This non-interest in them is
communicated through your body language to your guests. When
business is slow in the food service industry, it's time to clean. In a
service area, there are always things that need to be cleaned.
3. The Confident Waiter: This waiter is the finest. As a waiter, you are
skilled at what you do and are aware of the proper procedures. Your
movements are intentional; if you go to the kitchen, you have a reason
for doing so. not simply seem to be busy. This kind of waiter may also
promote the restaurant favorably and make the customer satisfied
with your service.
4. The order or step-by-step process that a waiter uses to serve
customers from the time they enter the restaurant until they leave is
known as the sequence of service. Before the customer enters the
restaurant, preparations are made to provide satisfactory service,
117
including managing reservations and assigning tables. Once the
customer enters the restaurant, a specific procedure is followed to
ensure that his or her meal is enjoyable. In a restaurant, there are a
number of procedures or sequences that must be followed, starting
with how you greet customers, seat them, unfold their napkins, and
give them menus. The first impression we make on a customer when
they enter for the first time is their first interaction with us, and it
will determine whether they stay in the restaurant and return again or
leave and never want to. You must halt all of your activities as soon as
possible when customers enter the restaurant in order to interact
with them. On the other hand, in a restaurant, how you serve the
customer is just as crucial as the steps, sequences, and tools that are
required while serving the customer.
Before beginning the process of serving the visitor, there are a
few considerations that a waiter must make, such as using the proper
language, having the right attitude, etc. Here are some appropriate and
inappropriate terms that waiters frequently use when serving customers:
Wrong Right It should be ..
NO Find a solution NO' is not the answer,
it is not appropriate in
hospitality industry.
Avoid use that word
when talking with the
guest or even your boss.
It's better to say “I will
find a solution
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for it Sir, Mam.”
We can’t do that Please allow me to figure The explanation is same
out the solution with No above, it is not
appropriate in the
hospitality industry, If
there is something that
waiter cannot do try to
think the solution or say
sorry is the better word
if waiter really cannot
find the solution.
Salmon with spicy sauce Tonight our salmon with Offer them another
is sold out spicy sauce is out of food and tell them what
order, can I offer to makes that food is
help you find another special, it can attract
menu that is still use the guest to choose and
salmon Sir, Mam? stay at the restaurant.
I don’t know Please allow me to find Even though do not know
out this for you the answer of guest 's
question do not directly
say “I don't know” it is
not polite, on the other
hand, saying “I will find
out the answer” is
better. For
example when in the
menu the guest asks you
119
about the ingredients of
that menu what will
happen if you say “I
don't know” ? it is big
problem for waiter, that
is why try to find is
more good even though
as a waiter you should
able to know all the
ingredients of the menu.
The table above explains the vocabulary or idioms that waiters and other
members of the hospitality sector should employ. To create a positive first
impression and make the guest happy, choosing your words carefully is vital. The
waiter's attitude should be acceptable with SOP in addition to language
expression or words, although each restaurant has its own SOP. This is how the
waiter should behave when dealing with customers:
Positive Negative
Eye contact Chewing on a pencil
Smiling Tapping hand with a pencil
Listening closely Leaning up against the wall
Working Standing around just waiting
Animated or using gestures when
speaking
B. WELCOMING GUESTS
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It's crucial to greet guests politely in the hospitality industry. The demands
of hospitality compelled the staff to provide excellent service and goods that
would leave a pleasant impression on the minds of visitors. If the customer
already has a favorable opinion of your services, it is good because it affects
sales. Additionally, the goal of greeting the visitor is to make them feel at ease
and welcome. The excellent hospitality provided will entice the visitor to stay
another time. As a server, you must be able to handle and welcome customers
effectively. You must greet customers with a smile, a decent appearance, and a
clear, friendly tone of voice. The employees of the restaurant must make sure
that even though they may not be physically there to welcome customers, they
acknowledge their presence by grinning or making a gesture that says, "We will
be with you in a minute." Never disregard the visitors. Last but not least, waiter
should be aware of how to greet guests with polite language and body language.
The waiter needs to keep in mind that women should be acknowledged first.
 Approach and meet the guest with smile, eye contact and body language
When you speak with the visitor, your body language is just as important as your
words. To make a good first impression, the server must stand up straight, make
eye contact with the customer, and smile warmly. It should be noted that the
hospitality business values smile highly. Even though there are many guests
arriving and the server is tired, he or she must smile warmly when greeting
them. Make sure to welcome them naturally yet properly. Waiter voice tones
convey a happy facial expression. Your body language will demonstrate your
assurance and respect for the visitors, and maintaining eye contact
demonstrates your interest and want to assist them.
 Use a polite and friendly greeting when a guest walks in or pulls into the
drive through
121
It's crucial that the waiter extends a cordial and warm greeting to the
customers. Here, the server can say "hi," welcome them by announcing the name
of the restaurant, and then give the guest help. When customers enter a
restaurant, the waiter should welcome them. Therefore, as the waiter, you must
pay attention to your surroundings.
 Using appropriate greeting for time
There will be a lot of visitors to the restaurants, thus when greeting the
visitors, you must select the proper greeting for the occasion based on the
visitors' arrival time. It is broken into three parts, such as "Good Morning, Good
Afternoon, and Good Evening," and will make the visitor feel welcome. Depending
on the local time when the guest arrives, the waiter can select the appropriate
expression.
Appropriate greetings:
00.00 – 11.59 – “Good Morning”
12.00 – 17.59 – “Good Afternoon”
18.00 – 23.59 – “Good Evening”
 Greet the guests by their name
The guest will be surprised, feel welcomed, and feel very important if the waiter
can address them by name. Additionally, it will provide value as a waiter. And as
long as the waiter can provide the visitors with good service, it is OK for them
to not know the guest's name. Based on the reservations that the customers
make before visiting the restaurants, the waiter may already be familiar with
their names. If the server does not know the guest's name, he or she should
address the customer with the proper titles, such as Ma'am, Sir, or Miss.
122
 Offering assistance to the guests
All employees who work in the hospitality industry, notably the waiter who will
serve customers in restaurants, should provide assistance to visitors as part of
their duties. If you welcome them and provide them with the excellent customer
service they enjoy, the visitor will be pleased and feel welcome. Offering
assistance serves the objective of assisting you as the waiter in learning about
their preferences, which will assist you in providing the guests with the best
possible service.
C. ASKING FOR RESERVATION
There are two types of customers who visit the restaurant: those who have
made reservations and walk-in customers. The customers who made reservations
meant that they had a chair reserved before they arrived at the eatery. To
avoid the restaurant becoming crowded, some people make reservations before
they arrive. Additionally, people who made reservations prior to making requests
can choose whether or not to request a window seat. In contrast to customers
who have made reservations, walk-in customers do not reserve a table in
advance. They simply head straight towards the restaurant. Both types of
guests should be treated with respect by the waiter in order to make them feel
at home and at ease.
 Asking whether they already booked or not.
Because the customers who have previously made reservations at the restaurant
have already selected their chairs, it is imperative that the waiter ask this
question in order to guide them and be aware of this information. It will be
simple for the customer who has previously reserved the service to arrive there
without having to wait. If the customer hasn't made a reservation, the waiter
will advise them to wait while they check the availability of a table. Give
123
consumers the option to choose from the available tables if at all possible, to
make them feel welcome and content because they can sit at the table of their
choosing.
 Asking the name of the reservation is being made
If the customer has previously made a reservation, the waiter must look
up the customer's name to determine which table they have already reserved.
The waiter must lead the customer to their table after taking their name and
looking it up on the reservation list.
There are also walk-in customers who do not make a reservation before
visiting the restaurant. If this is the case, the waiter must do the following
tasks for the customer.
- Asking how many people that will be served
The server must inquire as to the number of walk-in customers before
serving them. The waiter can utilize this information to see if there
are still tables available for the customers. The waiter can locate
another table for the visitors if there isn't one available.
- Asking the name of the guests.
If there are no tables available at the moment, the guest will need to
wait until a table becomes available. If the guests like to wait while
the waiter sets the table for them, the server should inquire as to
their names. The visitor will be added to the waiting list in this case so
that when the table is ready, the waiter can call the visitor's name to
let them know.
 Asking for forgiveness and thank you
When a waiter apologizes to a customer, it does not necessarily signify that
they made a mistake. One could interpret this as showing appreciation for the
124
visitor who wishes to wait for their table. Additionally, the visitor will value our
service and feel welcomed.
Body Languages and Language Expression
Greeting Guests - The body must  "Hi, Welcome to ...
always be upright Restaurant, how may i
- Smile and maintain assist you?"
eye contact to the  "Good morning Mr.
guest David, how are you?"
- Hands on the chest  "Good evening,
when greet guest Ma'am/Sir. Welcome to
Chez Attitude
Restaurant"
 "Good afternoon, Miss.
Welcome to Meala
Restaurant. May
I help you ?
Offering help  How may I assist you ?
 May I help you, Ma'am?
 What can I do for
you ?
 May I offer you my
help
 Can I help you, Sir?
Asking for - Smile and maintain  "Sir, do you have a
Reservation eye contact to the reservation?"
guest  "Do you have any
125
- Hands should be reservation?"
ready to write name  "Do you have a table
or check to the reservation?"
system  "Have you booked the
- Listen carefully to table before?"
the guest's name  "May I have your name
and what guest wan please?"
t  "Your name, please?"
 "Would you mind to tell
your name, please?”
Walk-in Guest
Asking how many people - The body must “Excuse me, how many
that will be served always be upright people?”
- Smile and “How many do you have?”
maintain eye
“Table for one person?”
contact to the
Asking the name of the “Excuse me, may I know
guest
guest your name please?”
- Hand relax and
“May I have your name,
put it beside your
please?”
feet
- Speak clearly with “Your name, please?”
Asking the guest to wait confident tone to “Let me find out if it is

the guest, use there is table left for
simple and polite you”
words
“Would you mind to wait
126
for a minute?”
“Please wait a minute,
there will be a table
free for you in a minute”
Thanking and apologizing - The body must “Thank you for waiting,
always be upright the table is ready.”
- Smile and “We do apologize to

maintain eye keep you waiting, the
contact to the table is ready. May I
guest show you to a table?”
- Hands on the
chest
- Bow your head
D. GIVING SEAT RECOMMENDATION
Giving seating advice to visitors is necessary because, as a waiter or host,
it's crucial to be able to make recommendations and offer visitors suitable
seating or tables. How to set up seating arrangements After knowing the
number of attendees, the host or hostess should assign tables based on the size
of the party or the number of guests. Waiters can make recommendations but
should not provide guests advice. These suggestions are depending on the
number of guests:
1. Couples celebrating their anniversary often decide to enjoy a romantic
moment in a corner or close to a window. If they are excited, they will
choose that table, but if it doesn't work and they require another table,
the waiter can lead them. You can offer a seat for them with the finest
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view in the restaurant. Don't forget to give reasons why this table is
appropriate with them.
2. In order to reduce the amount of walking required, elderly or disabled
guests should be seated close to the entrance. Elderly people will have
mobility issues, so the server should suggest a table near the door.
3. For group with kids, position them in the corner or wall side
4. To avoid upsetting other visitors, loud parties could be set up in private
rooms or at the very least in the back.
5. Above all if guests wished to get seated in particular areas and if
situation permits then try your best to offer that.
E. SEATING THE GUEST
Make guests feel important and welcome by acknowledging them when they
arrive. It is the duty of the service employees to walk up to the guests, smile
and make eye contact with them, and then greet them as appropriate at the
door. After the waiter says "Hello, Welcome to..." and inquiries about
reservations, the customer may have already reserved a table or not. The waiter
should keep in mind that visitors should not be forced to sit where the waiter
directs them to since it is their right to pick where they want to sit or where
their host would like them to sit and because ladies must be seated first. The
next step is escorting the guest to the table, but how to do it? Here are some
ways to escorting or seating the guest:
1. Check guest’s reservation
Asking politely if they have any reservations or bookings is a good first
step. If they say yes, ask for their name and confirmation number. Then,
check your reservation book and repeat the reservation to the guests.
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Finally, inquire about any special requirements. Once the guest has made
their decision, they are led to the table. Checking the guest's reservation
can also assist the waiter in escorting the customer to the desired table.
2. Show your guest to their table
Guide people to the table, but don't move too quickly. Maintain a fast
glance back at the visitors while keeping a very short distance of no more
than one meter between you. Keep smiling and maintaining eye contact as
you lead the guests to the table and show them the way by strolling in
front of them.
3. Help the guest while seating and make sure your guests are seated
comfortably
Pull the chair out to provide just enough room for the visitors to enter
while being considerate to the other guests who are seated. In the
hospital sector, women visitors should be seated first for the best view
of the restaurant, followed by men. Here's how to seat the visitor in a
chair:
- Stand straight 9-12” behind the guests" chair.
- Bring the right foot forward, with the knee touching the wooden
skirting of the seat in the middle.
- Hold the chair from both the hands from the sides of the back.
Lift the chair about 1'" from behind and pull it back, ensuring that
there is adequate space for the guests to go between the
table and chair.
- When the guest proceeds to sit down, move the chair slowly
towards the guest, till it is comfortable for the guest and rest the
chair of the floor.
- It must be ensured that the chair is not dragged.
4. Apologize to your customers if they have had to wait long

129
In restaurants, most patrons anticipate waiting at least ten minutes
before being seated, especially if they didn't make a reservation. If your
visitors have been waiting for a lot longer than that, sincerely apologize
as you lead them to their table. Ask management whether you may give
them a free drink or an appetizer as compensation; but, don't give it to
the guests until you get their approval.
5. Speak to guests as they leave.
Since you'll be the last person they interact with, bid them a cordial
farewell as they leave through the door. They will feel as though they had
two enjoyable dinner experiences as a result.
As waiters, we need to know and be able to follow certain procedures when
escorting guests to tables. However, there are also some rules that must be
followed when dealing with guests. One of these rules is to ensure that the
guest is comfortable because the seller is king. What are the restrictions or
don'ts while seating a guest, then?
 Seat gents before ladies, rapid movement of chair.
 Incorrect handling of chair. Ordering guests where to sit.
 If there are empty chairs on the table, the guests are asked if they are
going to be joined by more people. If not then extra covers are removed.
 Once the guests are seated, napkin must be unfolded from the left-hand
side and placed on guests” lap without touching the guest and ensuring
that the arm is away from the guests” face.
Body Language and Language Expressions
Giving Seat Body Language Language Expressions
Recommendation
A Couple - The body must "This is the best view of
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always be upright our restaurant; do you
- Smile and want to seat here or you
maintain eye need another table
contact to the Sir/Mam?"
guest "For a couple this is the

- Hands relax and best table with
put it beside your romantics view, Mr. ..
feet and Mrs. ..

- Listen carefully you may seat here
on what guest
Elderly or disabled "This table will make you
want
guests feel comfortable,
- Speak clearly with
because it near
confident tone to
with entrance"
the guest, use
Group with kids "This table will protect
simple
your kid and make you
and polite words
easy to watch kid"
Loud Noisy Parties "This room is special for
making party with more
than 5 people" (if the
restaurant has special
table or room for party)
"This is your table, this
table can be used for 8-
10 people"
Seating the Guests Body language Language Expressions

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Check guest reservation - Smile and maintain eye “Do you have any
contact to the guest reservation, Sir/Mam?”
- Hands should be 1
ready to write name, or “Wait a minute, I will
check to the system check your reservation
- Listen carefully to: the first”,
guest's name and what
guest want Asking for special need:
“Do you have any
preference, Sir/Mam
like sitting in a smoking
or non-smoking area”
Show guests table - Maintain eye contact, “You may follow me
keep smiling, and escort Sir/Mam”
the guest to the table “Right this way, follow
- Open palm facing me please”
upwards to the table “I will escort you to your
walk slowly table”
- Speak clearly with “Your table is over there
confident tone to the I will show you the way”
guest, use simple and
polite words
Help guest to seat and Pull the guest' chair “This is your table
asking for guests feeling Sir/Mam” (while pull the
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when seat Make sure the guest chair)
comfortable with the
chair or table “Will this table be
alright for you,
Sir/Mam?”
“Are you comfortable
seating there Sir/Mam?
Or you need something
Sir/Mam?”
Apologize to your - The body must always “I do apologize Sir/Mam
customers if they have be upright because you had to wait
had to wait long too long”
- Smile and maintain eye
contact to the guest “It's going to 15
minutes, Il am so sorry
- Bands on the chest if you have to wait for a
minute Sir/Mam”
- Bow your head
Speak to guests as they - The body must always “I hope you enjoy your
leave be upright meal | Sir/Mam”
- Give warm smile and “Thank you for choosing
maintain eye contact to our restaurant,
the guest hope you back again”
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- Speak clearly with
confident tone to the
guest when saying thank
you and good bye. Do not
forget to
ask them back again
F. GIVING MENU
According to Tanji (2010), a menu is a list of the names of the dishes and drinks
that are offered to guests so that they may more easily see what is available
and decide what they want to eat. Depending on the occasion, several sorts of
menus are frequently used by specific hotels. Those menus are;
 A'La Carte Menu
The literal meaning of this type of meal is "By the Menu." It implies that the
lists of food names and prices are arranged differently. The customers will have
a simpler time selecting their order and paying for it by using this menu.
 Do Jour Menu
This menu's title literally means "Of the day." By employing this menu,
customers will have the option of selecting their own meal, and the restaurant
owner will also benefit as the menu can be modified during the day and is only
required to be put on the board or other display without taking up a lot of space.
 Cycle Menu
Every week or month, the items on the menu should be altered, but they should
still be available for the following weeks or months in a cycle menu.

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 Prix Fixe Menu
Every week or month, the items on the menu should be altered, but they should
still be available for the following weeks or months in a cycle menu.
 Table D' Hote Menu
This menu's name is a translation from the French phrase "Table of the Host."
It means that the menu items are arranged into a single set menu, similar to a
prix fixe menu, but that both the host and the other guests must eat from the
same set menu at the same time and pay the same amount, regardless of the
type of food or beverage they like to consume.
 Beverage Menu
The beverages that customers may order are listed on this menu, as indicated
by its name. The customers will find it easy to order any type of beverage they
choose by using this type of menu because it typically has detailed information
on the beverages, including photographs.
 Wine Captain's Menu
Typically, restaurants that serve wine to customers will utilize this type of
menu. The use of this type of menu will make it simpler for the guests to order
any type of wine with specific information, particularly the wine's year. The
reason for this is that the year itself is the most crucial detail that guests
should be aware of regarding the wine.
Every restaurant typically has a different style of presenting the menu to the
customer. As is well known, the restaurant has its own SOP that must be
followed throughout the service sequences. The waiter or waitress can properly
provide the menu to the restaurant straight to the customer, which is the ideal
way to do so in most situations (Hotel SOP.Manual, 2011). When a waiter or

135
waitress wants to display or provide the menu to the customer with
professionalism, there are a number of things they should be aware of and
adept at. These include;
1. Important Things should be Concerned before Giving the Menu
 Check the name list of the menu and try to learn the menu
Before presenting the menu to the customer, the waiter or waitress must at the
very least be familiar with its components. The reason for this is that the
waiter or waitress will be able to offer the menu and provide information about
it when the customer asks about it later after the waiter or waitress has
presented the menu. There are some general information about the menu that
the waiter or waitress should learn, such as its availability, vegetarian and non-
vegetarian options, which dishes are ready to order and which ones are prepared
upon request, or even, if it is possible, the nutritional value of the food or
beverage itself.
 Always make sure the menu is clean and neat
The menu's cleanliness and orderliness are crucial because when customers view
the menu, they may also get a sense of the restaurant's overall quality. The
customer might believe that the restaurant workers are not very hygienic.
Therefore, it is necessary to inspect and clean up, or it may be necessary to
change, the menu in order to make the menu display more attractive.
 Coordinate with kitchen staffs (Chef) whether there are menus has been
changed, not available or added.
The waiter or waitress must review the menu's content and coordinate with the
kitchen personnel before presenting it to the customer. The reason for this is
that the menu's quantity or availability can occasionally change, and when the
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waiter and waitress present the menu without first consulting each other, when
a guest orders something and you return a while later and announce that the
dish is empty, you may need to repeat this process several times if some of the
food the customer ordered isn't in order. It is crucial to prevent them from
having to change their order and be away from others for a prolonged period of
time. The visitor can become dissatisfied, and they should also feel like their
time is being wasted.
 Always keep the menu on the desk in one direction
Prior to or after presenting the menu to the guest, we must examine the
position of the menu when keeping it on the desk. In order for us to properly
use the menu, it must be facing us when we take it and have the cover on top.
Before handing it to the guests, check each item individually to prevent
mistakes. It's because there are occasions when there are more guests than 2,
in which case we should take more than 2 directly (but not more than 5 menus)
and serve each guest individually according to their needs.
 Always check the number of the menu
In this situation, it's also important to make sure that there are enough menus
for each person. If there are more guests than that (10), but there are less
menus, we should divide the menu into smaller groups so that everyone can read
it at once. As long as each guest has an equal opportunity to place an order, it is
acceptable.
2. Sequence When Giving the Menu
N Steps when Giving Body Language Language Expressions
o Menu
1 Check the number of The body must
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the guests always be upright.
When the guest Smile always a must.
come to the The gaze should be
restaurant waiter or calmed but the eyes
waitress should make should
sure the number of always keep watching
the guests and .
prepare the menu

When you are
adjusts with the
standing, right hand
number of the guests
at your back and
.
your left hand in
Waiter or waitresses front while hanging
do not need to count the arm towel.
it by pointing their
fingers to the
guests. They only
need to count it
silently.
2 Take the menu and The body must Good
adjusts it with the always be upright. Morning/Afternoon/Evenin
number of the guests g Mam/Sir (Ms./Mrs./Mr.
and giving the menu Smile always a must. if you know the name)
to the guests. welcome to... Restaurant.
After knowing the

The gaze should be
number of the
calmed but the eyes Excuse me, Mam/Sir
guests, waiter or
should always keep (Ms./Mrs./Mr. if you know
waitress should take the name) the menu please:
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the menu that they watching. Excuse me, Mam/Sir
need and before walk (Ms./Mrs./Mr. if you |
to the guests” table Put your right hand know the name) This is the
they need to check at your | back and menu, Please take a look.
first the direction of your left hand in May I present the menu
the menu. When the front while hanging Mam/Sir (Ms./Mrs./Mr. if
menu is ready, the the arm towel. you know the name)?

waiter Or waitress
may walk, greet the

Walk slowly but sure.
guests and start to
Speak gently by
give the menu. Things
giving attention to
that should be
all the guests (move
considered by the
head left to right or
waiter and waitress
moving the eyes) hen
to the guests, such
giving the menu:
as: (1) Give the menu
from the right side Stand upright.
of the guests, (2) Put your position on
Presenting an opened the right side of the
menu which is facing guest but not too
the guest, (3) close.
continue to give
Put your right foot
other menus to other
in front of your left
guests clockwise, (4)
foot and your body
ladies first is a must
facing the guest.
but if there are
Keep the menu on
older people they
the left hand behind
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should be the first. and not too high
from the guests and
use right hand to
take the menu and
give it to
the guest one by one
3 Introducing The body must Good
In this step the always be upright. Morning/Afternoon/Evenin
waiter or waitress Smile always a must. g Mam/Sir (Ms./Mrs./Mr.
should introduce The gaze should be if you know the name)
themselves clearly, calmed but the eyes welcome to... Restaurant.
politely and could be should always keep
seen by all guests to watching. My name is .... I will be your
make them realize server today and if you

Put your right hand
with you. need something you
at your back and
The voice of the your just can call me.
left hand in
waiter or waitress front while hanging
also no need too loud the arm towel.
but also not too

Speak gently by
small. As long as the
giving attention to
guest could
all the guests (move
hear it clearly.
head left to right or
moving the eyes).
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G. UNFOLDING NAPKIN
A square piece of cloth or paper known as a napkin is used by individuals who are
eating to wipe their mouths or cover their clothing (Definition of Napkin, 2018).
Some restaurants that have special occasions will provide comprehensive service
to the customer, especially when the diners eat at the tables in a specific order.
The unfolding of the visitor's napkin is one of the services. When the waiter or
waitress wants to properly unfold the client's napkin, such situations are:
N Steps when Unfolding Body Language Language
o Napkin Expressions
1 Take the napkin from the - Waiter or
guest's table waitress should
In this step the waiter stand upright and
or waitress should take stand on the right
the napkin smoothly, side of the guest.
“stand close to the guest
but not touching the - “The body should
guest Waiter or waitress face the guest
also should take the and their right
'napkin from the table, foot should be
without ruin the shape of forward.
the napkin b taking the
small part of the napkin

- When
taking the guest's
napkin waiter Or
Waitress only use
their right hand
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and left hand stay
at the back
2 Unfold the napkin and - Waiter or
reshape the napkin waitress should
When unfolding the stand upright and
napkin, waiter or stand on the right
waitress should do it side of the guest.
behind the guest by keep - Keep the position
the position of the foot of the foot and
and only tum your body only turn your
half around slowly body half around
without any noise. The when open the
shape of the napkin also napkin.
should follow the based
shape of the napkin
(whether it is
rectangular or triangle).
3 Put the napkin on the - Eye Contact and Excuse me Mam/Sir
guest's lap smile when asked (Ms./Mrs./Mr. if
In this step, waiter or for permission you know the name)
waitress should put the may/could I put
napkin on the guest's: lap - Waiter or this on your lap?
by asking permission waitress' body
first to get their should slightly
attention and then just bent but not to
put the napkin without close with the
fixing the position, let

142
the guest do that. In guest
here, waiter or
waitresses also need to - Keep the position

consider the range of of the foot and
their body with the use your left hand
guest's body to avoid any put the left side
touches. of the napkin and
right hand for the
right
side of the napkin
H. SERVING WATER
The food and beverage serving crew in a restaurant must adhere to a proper
order of service beginning with the service of water. Water is provided as soon
as the guest is seated, so we must follow a certain order of water supply. It is
necessary to ask visitors what type of water they prefer—regular, mineral,
aerated, or spring water. The service must be prompt and efficient in order to
avoid disappointing the customer and having him decide not to return. According
on the weather, either plain or chilled water is provided. When serving water,
cleanliness and hygienic standards must be observed because we do not want our
guests to get sick. Nowadays, most visitors prefer to drink mineral or bottled
water. Prior to serving, it is vital to inquire about the guest's preference for
mineral, bottled, or tap water. There are two types of water service that can be
used, depending on personal desire:
1. Regular water poured from a water jug
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 Jug should be clean with sufficient water for number of people on
the table.
 Should be cold and room temperature as per guest's requirement.
 Should be carried on an underline or with a waiters' cloth neatly
folded to ensure that the condensed water does not drip on the
table.
 Water must be served from right hand side, ladies must be served
first.
 Glasses must only be refilled when they are two-thirds empty
2. Mineral water poured from the bottle
 Seal must be opened in front of the guest.
 Should be carried in a cane basket and after pouring can be placed
back on the table.
 However, must be ensured that the service of water is done by the
staff and not be the guests themselves.
 Guests must be checked with, before opening a new bottle.
The guest to confirm the brand that he has ordered for.
 After confirming, the seal must be opened in front of the guest.
 Pour the water in the glass till an inch below the rim of the glass.
 Place the bottle on the guests” table if not empty
A. Equipment required for service of water

 Water Glass
 Waiter’s cloth
 Water Jug or Water Bottle
B. Guidelines to be followed while serving water
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 Water is served as soon as the guest is seated
 Tum the glass right side up if placed upside down.
 Do not pour the water till the rim as it can spill on the table or on the
guest
 While serving water, the posture of the service staff should be such that
his right foot is in front to avoid showing back to the guest.
 After pouring the water in the glass, wait for the last drop to fall in glass
or wipe
C. Points to remember
 Do not pour the water till the rim as it can spill on the table or on the
guest
 While serving water, the posture of the service staff should be such that
his right foot is in front to avoid showing back to the guest.
 After pouring the water in the glass, wait for the last drop to fall in glass
or wipe
I. EXPLAINING MENU
 Knowing your menu
learn the menu. Know everything on it, what's in each dish, how it's made, and
how it's served. When you approach the table to take the order, there will be
one visitor who is still looking through the menu. Asking if there are any
questions about the menu at this point is a smart idea. Be accommodating and
knowledgeable about the menu and the locations of specific items, and offer to
assist your client in finding them. Answer any inquiries regarding the menu,
provide your visitors with a list of the ingredients in a dish if they request one,
and be knowledgeable about the preparation of each menu item. In order to be a
competent waiter or server, you must be familiar with the items on your menu so
145
that you can respond to any questions that your customers may have. This is one
of the most crucial requirements that is not listed in the job description for
waiters or waitresses.
We should be knowledgeable about menu items, such as portion size, garnishes,
and preparation times, as this enables you to get the things ready at the
appropriate time and allows you to provide the visitor a fairly accurate delivery
time.
Knowing your menu will be advantageous because you can easily memorize and
comprehend it.
 There are some advantages of knowing your menu
- You can answer guest question easily
- While give the suggestion foods you can comfortable to recommend
different choice
- You know the preparation time of the food
- You can discuss about various cooking methods, and cooking style
 Making Suggestions to the Customer
When providing recommendations for the meal's other components, always aim
to include a salad or vegetable plate to add extra nourishment. It makes more
sense to offer a lighter dessert than your layer chocolate cake when your table
has just finished a particularly substantial lunch.
Your ability to make your visitor feel helpful will help. By taking their lunch
order and then asking if they would like milk, tea, or soda to drink, you can also
persuade your guest who has only ordered water to drink. By doing this, you
provide your visitor an additional option, and they are likely to accept it.
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By making suggestions, you are ensuring you guests are comfortable and are
having all their needs met.
Language expressions for serving Can I get you something to drink?
water Can I get you any drinks?
Can I get you a bottle of water?
Language expressions for explaining Do you like tea, coffee, or milk?
menu Roasted spicy chicken is one of the
best dishes we serve
Do you want a dessert?
The burgers are very good
Why don’t you try pizza?
Let me tell you about our specials
today. We have a fish fillet with a
side of mashed sweet potatoes and
sauced spinach
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J. EXERCISE (WRITTEN EXERCISE AND ROLEPLAY)
1. Please mention and explain what are the important things should be concerned
before giving the menu to the guests?
2. What is service?
3. As a waiter/waitress, should we giving the recommendation for guests? Why?
4. Mention the ways of how to greet guests !
5. What is reservation and what does it for?
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
Score
Total
score :
B. MAKE A ROLE PLAY
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After learnt this chapter, please watch the video of sequence and service! Scan
the tutorial here:
Please do a role play of seating the guests and continue with explain the menu!
(Please do it in group consist of 3 people and prepare all the things that are
needed in the role play)
Rubric Score
accent
understood
sentence
149
to understand
problem
speaker
appropriate
impossible to occur
speaking
150
conversation
effortlessly
correctly
perfect
151
Answer key and scoring rubric
Answer Key
1. Please mention and explain what are the important things should be
concerned before giving the menu to the guests?
 Check the name list of the menu and try to learn the menu
Before giving the menu to guest, waiter or waitress must learn and at least know
about the ingredients of the menu itself. It is because, when later on the waiter
or waitress present the menu and the guest would like to ask something about
the menu, waiter or waitress able to present it and give information related with
the menu. There are actually some general things that should be learn by the
waiter or waitress about the menu, such as, the availability of the menu,
vegetarian and non-vegetarian menu, which foods are ready to order which one
is cooked by order, or even if it is possible they should learn about the
nutritious values of the foods or beverage itself
 Always make sure the menu is clean and neat
The cleanness and the neatness of the menu are also important, because when
the guests see the menu, it also can be the visual of the standard of the
restaurant itself. The guest might be thought that the staffs of the restaurant
have low level of hygiene. So then, to check and clean up or it is possibly making
a change of the menu is needed to make the display of the menu more
interesting.
 Coordinate with kitchen staffs (Chef) whether there are menus has been
changed, not available or added.
The waiter or waitress must review the menu's content and coordinate with the
kitchen personnel before presenting it to the customer. The reason for this is
152
that the menu's quantity or availability can occasionally change, and when the
waiter and waitress present the menu without first consulting each other, when
a guest orders something and you return a while later and announce that the
dish is empty, you may need to repeat this process several times if some of the
food the customer ordered isn't in order. It is crucial to prevent them from
having to change their order and be away from others for a prolonged period of
time. The visitor can become dissatisfied, and it should be considered that they
are kind of wasting their time.
 Always keep the menu on the desk in one direction
When we keep or put the menu on the desk before or after giving it to the
guest, we also need to check the position of the menu. Make sure that the cover
of the menu is on the top and the direction is the menu is facing us when we
take it. Check it one by one to avoid mistake when giving it to the guests. Itis
because sometimes the number of the guest is more than 2 and to make it
efficient, we should take it more than 2 directly (but not more than 5 menus)
and give it one by one to the guest appropriately.
 Always check the number of the menu
In this case, we also need to make sure that the number of the menu is enough
for the guest, in case if the number of the guests is more than 10 and the menu
is less than that, we should give the menu in a couple or groups of guests, so
then they can read it together with other guests. It is allowed as long as the
guests have equal chance to order.
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Scoring rubric for Roleplay
Name/Student Number:
Criteria Rating
1 2 3 4 5
Speech was clear with appropriate
language expression, volume, and
inflection
Roo\le was played in a convincing,
consistent manner, and appropriate body
language
The quality of information relates to the
topic, supporting the topic. The topic
about seating the guest until explain the
menu
Roleplay captured and maintained
audience interest, easy to understand
the steps of seating the guest until
explain the menu
Roleplay was well prepared and organized
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CHAPTER 7
ASKING FOR ORDER
A. ASKING THE GUEST FOR ORDER
When the visitors have already been seated, the waiter or waitress should
ask for the order first. It becomes a crucial component because it determines
what type of food or beverage should be offered. There are several guidelines
that the waiter or waitress must adhere to when taking orders, such as:
 Ask the guest about their style of serving
In a restaurant or hotel, there are typically two types of food serving styles,
such as buffet and à la carte. A la carte, set menus, and buffets differ from
one other in terms of cost and choice. If the visitors decide to order food a la
carte, each piece of food will have a price. This method of presenting food is
also a choice for several occasions, including weddings, parties, and other formal
occasions. A plated, sit-down meal served by a waiter or waitress will be given to
those who prefer the a la carte approach. A La Carte is a French expression
that translates to according to the menu. A buffet is a dinner where guests
helped themselves from a range of items spread out on a table or sideboard. If
an establishment charges a la carte, these products will either be listed on a
printed menu or written on a board.
The phrase used by waiters and waitresses to request food service:
 “Would you like to have the buffet or la carte?”
When the guest wants to be served with buffet food serving, then the
waiter or waitress inform and please them to start serving themselves
from the buffet.
 “Please start serving yourself from the buffet when you are ready.”
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When the guest wants to be served with A La Carte food serving style,
then the waiter or waitress should ask the host below question:
 “Would you like to place your order now?”
If the guest is not ready to place the order. The waiter or waitresses can
use this language expression:
 “I'm sorry Mr. Wilson (try to use guest name at all times.) I will come
back for your order when you're ready to order”
In case the guest calls the waiter or waitress first to place the order,
respond with:
 “Yes, Mr. Wilson what would you like to start/have with?”
 Ask for more information from the guest.
Asking more information means that the waiter or waitress should ask all
of the member
of the guest about what kind food or beverage that they want to have. They
should make sure that all of the orders are already written in the captain order.
 “What would you like to start with Mr. Wilson?” v
 “And to follow?”
 “And for you, Mrs. Wilson?”
 Provide options
After the guest already order, the waiter or waitress needs to ask again
about the
detail of the ordered food or beverage by asking these questions:
 “Would you prefer with cheese or without cheese?”
 “How would you like your (name of food) cooked?”
 “What kind of (bread/ sauce) would you like?”
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 Explain different portion size to the guest and assist with menu selection.
To ensure that the guest has enough food and drink, it is crucial to explain the
portion of the menu to them. The waiter or waitress can use the following
expressions to clarify this:
 “This set (lunch/dinner) is for a minimum of 2 people.
 “This large pizza is enough for 3 people.”
 Explaining method of cooking, degree of flavor, and degree of cook to the

guests.
The waiter or waitress should describe the ingredients, cooking method,

level of cook, and level of flavor if the customers are unfamiliar with the menu
they wish to order. It is crucial to ensure that the customer is informed about
the food they have ordered and to prevent any misunderstandings between the
customer and the restaurant staff or menu.
B. METHOD FOR COOKING
 Dry Heat Cookery Method
Food is cooked without the use of water while using the dry heat method. Heat
is used to cook the food after it has been allowed to dry out. When food is
heated, it either cooks in its own juice or the water that was added during
preparation evaporates while the meal is being heated, cooking the food.
 Moist Heat Cookery Method
The dish is cooked using fluids in the mist heat cookery method. Oil, coconut
cream, or water are examples of such a media. Before heat is applied to the
food, these liquids are added, or occasionally heat is applied to the liquid first,
then the food is added to the cooking item.
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The phrase that the waiter or waitress can use to describe the preparation
process of a menu, such as:
 “This food a chicken leg which is fried with Chinese flavor”
 “It is a fork shoulder that is grilled with lemon butter.”
Degree of flavor:
The other thing that is needed to be explained by the waiter or waitress is the
foods degree of flavor. There are several kinds of degree of flavor such as:
 Guide (mild)
 Extra (spicy)
 Very (hot).
Besides that, it is also important to explain the other degree of flavor such as:
 Rich
 Creamy
 Sweet
 Thick or sour.
 Degree of cook
Steak is a typical food that requires knowledge of the degree of cooking. The
waiter or waitress should inquire about the level of cook when the customer
orders off the steak menu. There are typically five levels of cooking, including
rare, medium rare, medium well, and well cooked. To gain the patron's trust and
ensure that they are satisfied with the menu they select, the waiter or waitress
must be knowledgeable about the product when explaining the cooking method,
level of flavor, and degree of cooking.
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 Finding out what the guest likes and making suggestion and
recommendations.
When the guest has previously placed a food order, this process can be used to
determine whether or not they have placed any additional orders. Additionally,
this process can be employed if a customer appears perplexed while selecting a
menu item, and it can be an opportunity for the waiter or waitress to highlight
the restaurant's special menu.
The expressions that can be used such as:
 “Would you care for something (light/ spicy/ mid)
 “Would you prefer a snack or a meal?”
 “May I suggest our specialty of the day? Today we are featuring (roast
lamb studded with rosemary & garlic.)
 “Our chef's specialty today is (pomegranate chicken).”
 Saying some positive about the food.
It still relates to the advice and suggestions. In order to encourage the guest to
become interested in the meal that the waiter and waitress are describing, it is
vital to say positive things about the dish. The phrase that can be used includes:
 “It’s very popular/ it's delicious/ it's very tasty.”
 “I’m sure you will enjoy it.”
 “May I recommend the "chicken hot and sour soup? It's a (spicy sweet
and sour soup with Chinese fungi and chicken.) it's very tasty.
 “Perhaps you'd like to try the chicken Tikka. It's a small piece of boneless
chicken baked using skewers in a clay oven and it's very popular.”
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 Mention the food preparation time and finishing order-process.
Repeating the order and clarifying or stating the time of meal preparation is the
final step in the ordering process. It is crucial to take this action to prevent
complaints from customers who received the wrong order and had to wait a long
time for their food.
The expression that can be used such as:
 “It takes about 25 minutes to prepare this dish.”
 “Breakfast course is delivered within 10 minutes of ordering.”
 “Lunch course is delivered within 20 minutes of ordering.”
 “May l repeat your order?”
 “Is there anything else I can bring for you?”
C. DELIVERING ORDER OF SOUP IN FOUR COURSES
Soup is a liquid that is made from vegetables, fish, or meat and is classified
as a heterogeneous food. It is produced with water, juice, or stock and various
thickening agents. There are often two types of soup, such as thick soup and
clear soup. The best thick soups are made by combining cream, eggs, and
powdered or cereal or pulverized flour. On the other hand, clear soups are
created using transparent extracts of edible plant and animal parts. Typically,
this meal is offered instead of or before the appetizer.
 Present the soup
You'll need a bowl, also referred to as a terrine, a ladle, and it's preferred if
you could place your terrine on top of a plate with a napkin so you can carry it
about easily. As soon as you bring the soup box from the kitchen, check to see
that it hasn't already been filled with liquid. Soup is pretty heavy, and a full
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bowl will be challenging to control and even more challenging to pour out while
you're serving. Make sure your bowl isn't more than halfway filled, as you can
see here, as it takes time to fill up and will eventually weigh it down. Normally,
when you are serving meals to guests, you will approach them from their right
side with soup on top of them. However, because this is unusual, you will have to
hold the soup over the person's head and it will be physically impossible. When it
comes to the soup, we are then making an exception. In order to prevent them
from entering, wait as you normally do and add the last drops of the soup with a
fine, Jew-style ladle. It is slowly poured over two guests. However, wait until
the last drop has reached the bowl before perhaps grabbing the next one. In
any case, let it fall out and keep it low again.
 Cutleries for the soup course
A large, heavy saucepan, a soup ladle, and a bowl-shaped immersion or hand

blender are necessary soup utensils. The very most crucial, crucial, and vital
piece of equipment is a decent pot. Soup will stay heated for a very long time.
Soup may be blended in the pot quickly and easily with an immersion blender.
Yes, you could serve soup in a teacup. The soup will be served in a bowl. The
knife is placed to the right of the spoon. Since soup is served first in the
illustration, the soup spoon crosses the dinner knife to the outside (right).
D. DELIVERING ORDER OF APPETIZER IN FOUR COURSES
A starter is a little dish included in a larger meal. Salad is a typical example

of an appetizer. The salad course may be served after the main course in
several regions of Europe. Serving the salad first is getting more and more
typical, though. Salads typically contain seasonal vegetables and a tasty dressing
with a modest amount of protein. Vegetables, fruit, meat, and eggs are the
salad's primary ingredients.
 Present the appetizer
The salad serves as a side dish to the main course and is a crucial component of
the best meals. Along with meat dishes, breads, and soup, it is customary to find
a salad of leafy greens or other light vegetables. Check to see if the guest has
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taken their napkin off and that the place setting is clean first. A salad dish
should not be placed on top of a napkin. The second step entails setting the
plate on the charger. Note the position of the plate. (Without holding the plate)
Thumbs up. The final step is to release the plate after it has been placed on the
charger. As your hand is pulled away, the palm of your hand is still open and
facing the visitor. Give the salad over there on the right. It is time to empty a
guest's salad dish once they have done eating it so that the entree may be
brought out.
 Cutleries for the salad course
Salad forks and plates are part of the salad utensils. Before the dinner fork or
outside, the salad fork is placed on the table's leftmost outer edge. Salads are
typically served before the main course, which explains this. For salads or
appetizers, use the smaller fork. The smaller fork must be placed inside the
dinner fork next to the plate on the right if the salad is served after the main
meal. Versatile knife that can be used with or without a fork. And this is the
salad plate, which is positioned to the fork's left. You can serve salad on the
dinner plate without using a salad plate if it will be consumed with the meal.
Outside knife servers will be used for the salad course. To keep things more
organized, it is preferable to serve the salad on a separate dish if the meal has
gravy or anything else that is runny. The main salad bowl should also have two
substantial serving spoons so that guests can help themselves by filling their
salad bowls or adding the greens to their main plates. Two large forks or spoons
made specifically for serving salad might be used as the serving utensil. If you
decide to have your visitors season their own salads, have extra dressing
accessible for those who would want it. Put either of the dressing bottles here.
For a casual lunch or a dressier occasion, you might dress in serving ware.
E. DELIVERING ORDER OF MAIN COURSE IN FOUR COURSES
The main course is typically the dish on a menu that is the heaviest,
heartiest, and most intricate or substantial. Typically, meat, fish, or another
protein source makes up the main element. It is typically followed by a dessert
and is typically preceded by an appetizer, soup, or salad. The main meal is
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sometimes referred to as the "meat course" for these reasons. A well-planned
main dish might serve as a type of finale during formal dining. The dinner plate,
which is utilized the most during the entire meal, is brought out during the main
course, following the salad. Sometimes it's the plate that's perched directly on
top of the charger. While many people use the same plates for lunch and dinner,
others make the distinction that the lunch plate is thinner and an inch smaller.
The diameter of the dinner plate is between 10 and 12 inches.
 Present the main course
Make sure the waiter or waitress has cleaned the table before offering the
main meal to the customer. The waiter or waitress may arrive and bring the main
course after the appetizer from the preceding dish has been cleared away.
Remove the food cover before placing it in front of the visitor and serving from
the right side of the visitor. Typically, the service will begin on the host's right
side. It is preferable to serve the lady or children first, followed by the
gentlemen and the host (serving should be done in a clockwise direction around
the table). Keep in mind not to use your fingers, especially your thumb finger, to
contact the upper edge of the dinner plate when the waiter or waitress places
it. When serving, place the food on the dinner guest's left and take away the
items from the guest's right. Prior to bringing out the main meal, the waiter or
waitress should inquire with the customer. "May I serve the main course?" is a
phrase that might be used. Always tell the guest what you are offering, for
instance, "This is the Nasi Goreng," or "Here is the Satay." Please enjoy your
lunch, Mr. X/Mrs. X, after the main dish is served. Don't forget to make eye
contact and smile.
 Cutleries for main course
The majority of menus will feature meat or fish as the main ingredients of the
main dish because it is the highlight of the night. Steak knives, fish knives,
dinner forks, fish forks, and seafood forks are the cutlery used for the main
course. You can use a steak knife in instead of or in addition to a dinner knife.
Depending on the particular steak cut, it may be serrated or not. Typically, it is
four to six inches long. When fish is served for supper, a fish knife is used. Fish
knife has an 8 44-inch blade that is both wide and dull. The fish knife's point
helps lift bones and separate layers of fish. Since it is the centerpiece of the
evening, meat or fish will typically be the main ingredients of the main dish on
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menus. The silverware used for the main course includes steak knives, fish
knives, dinner forks, fish forks, and seafood forks. A steak knife may be used in
place of or in addition to a dinner knife. The serrations on a steak might vary
depending on the cut. It usually measures four to six inches. A fish knife is used
when serving fish for dinner. The blade of the fish knife is 8 inches long and
dull. The point of the fish knife aids in separating layers of fish and lifting
bones.
F. DELIVERING ORDER OF DESSERT IN FOUR COURSES
Dessert is the final course of a meal, frequently an evening meal. The

course typically comprises of sweet foods, such desserts or fruit, and may also
contain a drink, like dessert wine or liqueur, although it can also include savory
meals like coffee, cheeses, nuts, or other foods. There isn't a customary
dessert dish to end a dinner in various parts of the world, including most of
China and much of central and western Africa. The word "dessert" can refer to
a wide variety of sweets, including biscuits, cakes, cookies, custards, gelatins,
ice creams, pastries, pies, puddings, and tarts and sweet soups. Fruit is
frequently used in dessert menus due to its inherent sweetness. In some
cultures, desserts are made by sweetening typically savory dishes. The plate for
dessert is seven to nine inches wide and elaborately adorned.
Dessert dishes, which are used for both casual and formal meals, are
sometimes referred to as truncheon plates by manufacturers. When guests are
served individual sweets at wedding receptions, parties, and other occasions,
dessert plates are frequently used.
 Presenting the dessert
Prior to serving the dessert, it would be preferable if the waiter or waitress

asked the guest. The reason for this is that dessert is served after the main
course, thus the guest should have some downtime before moving on to the next
course of food. The best course of action is to wait 15 to 30 minutes before
serving dessert. It allows guests to unwind and takes a break from eating. When
you serve dessert to your guests too fast, they could feel rushed and like you're
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just trying to get them done and out of there, but if you wait too long, they
might become antsy and restless. The following phrases might be used to inquire
about the guest's desire for dessert:
 “Would you like the dessert after your meal?
 “Would you like to try our special dessert?
 “Do you want any dessert after your meal?
 Cutleries for dessert
Dessert cutlery usually involves a dessert fork, dessert spoon and occasionally a
dessert knife. Dinner plates are frequently placed in front of desert cutlery. It
positions them facing one another. The fork faces the right side, whereas the
dessert spoon faces the left. It is simpler to distinguish because it is smaller in
size than the other cutlery on the table. Use a spoon and fork to consume soft
desserts' toppings, such as berries. Any dessert served with ice cream,
including pies, cakes, and pastries, can be eaten with either or both a dessert
fork and spoon. It is essential to switch the dessert cutlery for solid sweets
like poached fruit or dense cakes; use your dessert fork for eating and your
dessert spoon for cutting and pressing.
G. BILL AND PAYMENT
 Bill
The customer is given the command to pay the restaurant the amount
written out when a waiter or waitress writes out the guest check. Your bill from
the restaurant has been sent. A bill is a bill, and a check is a bill. In most
restaurants, the bill is given upon request and is given to the diner who requests
it. "Is there anything else I can get you?" a waiter or waitress would inquire. You
have likely finished your lunch, coffee, and dessert but have not yet requested
the bill. Additionally, they are attempting to elicit the request and identify the
intended recipient. The bill-requesting hand signal is one item that has remained
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in style. Using the phantom signature as a gesture is sometimes seen as tacky,
yet it is never misunderstood. Just don't call out, whistle, or snap. Many
customers anticipate seeing the bill after they finish their meals. But setting it
down before it's requested is considered impolite and is frequently regarded as
a request to pay up and depart so they can seat more patrons. That might be
accurate in a restaurant where high traffic is the norm.
Basic steps for giving bill to the guest:
1. Guest calls for bill.
2. Waiter goes to cashier and instructs the cashier to total the check by
the table number.
3. Cashier calculates and totals the guest check including service charge and
hands the check to the waiter.
4. Waiter double checks the bill and places it in the check folder.
5. Waiter approaches the table and stands straight to the right of the
guest and presents the bill in the folder.
6. Waiter waits for the guest to examine the guest check.
 Payment
The majority of eateries accept cash, credit cards, and debit cards for
payment. When making payments, there are numerous methods that can be
employed,
 Payment by using credit card and debit card:
A waiter or waitress typically brings the customer's bill and inquiries about
the payment. The waiter or waitress also brings the EDC (Electronic Data
Capture) machine, also referred to as a card swipe machine, if the customer
wishes to pay with a credit or debit card. Following the card swipe, the waiter or
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waitress will ask the customer to input their pin before handing them their
receipt. after the transaction is complete, thanking the client.
Basic steps:
1. Request the guest to sign the check and obtains the credit card.
2. Waiter takes the credit card and signed check to the cashier.
3. Cashier checks the credit card for expiration date.
4. Cashier obtains approval code.
5. Cashier imprints credit card on respective voucher and the guest check.
6. Cashier lists the amount on the guest check on the credit card voucher and
also the guest check number,
7. Cashier returns guest check, credit card and voucher to the guest, requesting
his signature on the credit card voucher to the waiter.
8. Waiter presents guest check, credit card and voucher to the guest. The
waiter requesting the guest's signature on the credit card voucher.
9. Waiter discreetly checks the guest's signature against the signature on the
back of the credit card.
10. Waiter returns the credit card to the guest.
11. Waiter gives the guest copy of the signed credit card voucher to the guest.
 Payment by using cash:
Most clients conduct transactions using cash. The waiter or waitress presents
the bill to the customer and inquiries about the preferred methods of payment.
When paying in cash, the customer first hands over the required amount of
cash. If the customer subsequently pays extra, the waiter or waitress goes to
the cashier and gives the customer the change. The waiter or waitress then
presents the customer with the receipt and extends their gratitude.
Basic steps:
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1. Verify the cash tendered by the guest.
2. Waiter takes the bill and cash to the cashier.
3. Cashier returns any change to the guest with the receipt to the waiter.
4. Waiter verifies the change returned by the cashier.
5. Waiter gets authorized signature signatures form manager or the assistant

(if applicable).
6. Waiter returns change and receipt to the guest.
H. COMPLAINT
In this instance, the waiter or waitress is serving the customer, who will receive
excellent service and treatment from the restaurant personnel. The type of
restaurant that customers visit will also affect how waiters and waitresses
handle their patrons. The waiter will serve the customer in accordance with the
established SOP of the restaurant if the establishment has its own distinct
kind, such as a formal restaurant with a fine dining establishment or a specialty
eatery. Even after SOP has been followed, consumer complaints continue to
surface. Customers may voice complaints about any aspect of the establishment,
paying close attention to the small print. Here are a few of the frequent issues
raised at the restaurant, namely:
 Dirty utensils or table (76%)
 Dirty or ill-equipped restrooms (73%)
 Impolite or condescending servers (72%)
 Servers with a sloppy appearance or poor hygiene (67%)
 Meals or beverages served at incorrect temperature (66%)
 Meals are not what you ordered (62%)
 Feeling rushed to finish or leave by the server (61%)
 Servers removing your plate or beverage before you finish (59%)
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 Food does not look or taste as described in the menu (54%)
 Slow service (51%)
 Table not ready more than 15 minutes past reservation (50%)
 Gratuities of 1846 or higher automatically added to the bill (50%)
The extra method of resolving complaints will be covered in the section that
follows, with special emphasis on how to handle complaints about filthy cutlery,
dirty or inadequate restrooms, and servers who have a messy look or bad
hygiene. The explanation will detail how we should respond to customer concerns
and how to keep consumers happy after receiving complaints from customers.
1. Handling Dirty Utensils
In the event that clients complain about having dirty utensils, here are some
strategies to handle the situation. The waiter or waitress may wish to address
the complaint right away in this type of scenario, yet they may also be
considering finishing or handling it at the office. Scream "dirty utensils" and
everyone will start to pay attention. Additionally, if your business has dirty
utensils, it will be closed for years. Customers may leave your restaurant at the
door if the utensils are dirty. Using dirty utensils puts customers' health at
risk. Unclean utensil complaints should be handled right away.
If at all possible, take the dissatisfied clients into a locked office and extend
an apology. Talk to the dishwasher and create a new order for them. Ensure that
every dish is thoroughly cleaned and rinsed. Therefore, it will be strongly
advised to address the customers who complain about unclean utensils by
promptly apologizing, handling it in the closed office, and giving the customers
the fresh utensils. Restaurants' use of dirty utensils might instantly give off a
bad impression of the establishment.
2. Dirt or Ill-Equipped Restroom
The availability and cleanliness of the restrooms are additional complaints made
by customers, in addition to issues with the food and whether it was ordered
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incorrectly or was otherwise not what was expected and given. It is your
responsibility to keep the restroom in the restaurant spotless. It's not as
simple as it seems. People from various walks of life use restrooms. While some
don't know how to use them, others do but don't give a damn. They won't flush
the toilet before leaving. Ensure that the restrooms are spotless and up to
code. The first priority is the consumers' hygiene. Designate someone to
periodically clean the restrooms.
If this complaint is brought up in the restaurant, you must deal with it

immediately. Every criticism of the restaurant's hygiene will swiftly travel
throughout society, harming the establishment's reputation and detracting from
its reputation. It will be strongly recommended to clean the restroom as soon as
possible to avoid giving the visitor a terrible first impression.
3. Servers with a Sloppy Appearance or Poor Hygiene
Customers have occasionally complained about the appearance of the waiter or

waitress. Customers who don't dress in accordance with the SOP established by
the restaurant may feel inconvenienced and begin to complain about it. Poorly
groomed employees are despised by customers. They might not voice their
complaints to the staff or the manager of the restaurant, but they will voice
them on social media. Once the complaint has been made, speak with the upset
customer. Assure them that the issue has been resolved, and make sure you
speak with the impacted employee.
Make sure the staff at your restaurant wears a uniform to help solve this
problem. They ought to have one or two pairs, and release them early so they
can wash the uniform. In conclusion, it is strongly advised that the restaurant
provide uniforms for the waiter or waitress, as well as multiple types of
uniforms that can be worn in various ways each day.
4. Keeping Customers Satisfied after Getting Complaints from the

Customers
Here are some steps to keep the customers satisfied after getting complaints
from the customers:
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 Step 1-Listen to the Devastated Customer
Let the customer express their true feelings. Avoid interrupting them since
they could feel the need to restart if you do. You will spend the entire day
resolving a single visitor complaint. Nod to signify that you are paying attention
and actively participating. Maintain constant eye contact with the visitor.
 Step 2 Try to understand the problem
Try to visualize the issue as the customer is speaking. Small chunks of meat in a
meal is an example of a restaurant patron complaint. Try to see the bits of meat
in the proper order. Are they big or little? Round and supple or just a bunch of
bones? Is the meat well-done or only partially cooked? If you have this mental
image, you will be able to comprehend the customer's issue.
 Step 3 Elucidate what the customer says
Ask questions or repeat the complaint back to the customer in a different

language to get a clearer understanding of what they are talking about. Repeat
the complaint back to the clients in a different language once they have finished
explaining. Suppose a consumer complains because their food arrived late. The
food you ordered apparently did not arrive when you had hoped. They must
concur for you to have listened well.
 Step 4 Stay Calm
As you pay attention to your customer's problem, maintain a serious expression.

Avoid smiling or laughing because this would make the clients feel mocked and
angry. Put on a worried face to convey to your clients that you are genuinely
worried about them.
 Step 5 Apologize to the customer
Apologizing is not a sign of weakness or faultiness, as some people believe. It is

an admission that you erred and that you are not proud of it. Say "I'm really
sorry for the mistake and I promise it won't happen again" when you apologize
to the consumer.
 Step 6 Be quick when handling complaints
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Always place consumer complaints above any other considerations. Decide where
in your restaurant you will sit with patrons so you can listen to them in private.
Some grievances are so delicate that they might deter other clients.
 Step 7 Solve the Problem
The situation will determine how you respond to a consumer complaint. Take into
account the customer's attitude, their complaint, and the available solutions.
Ask the consumer who is complaining what they recommend doing to fix the
situation. Respect the customer's request if it is reasonable. Consult your
coworkers about how they believe the situation should be handled if it is
unreasonable.
 Step 8 Share the Customer Complaint with your Coworkers
Any coworker can recite some of the client complaints because they are
commonplace. By letting them know about the issue, you can warn them about
potential pitfalls when working with clients. For instance, if the customer
complained that their food was cold, ask the server to warm it up. apology to the
client.
 Step 9 Appreciate the Complaint
Since the problem will allow you to redeem the dining experience, thank the
individual who brought up the complaint. You will better understand your clients
if you read the complaints. The best tool for defeating rivals is knowing how to
successfully address client concerns. When it comes down to it, your restaurant
will be providing the best services in town, and your customers won't be afraid
to voice their ideas. Place suggestion boxes in each of the restaurant's corners
so that patrons may leave their complaints there. Be sure to carefully consider
each complaint. Respond to complaints that are sincere. If a customer is
unhappy, they should not be hesitant to express it. They can accomplish this by
drafting a letter of response to a complaint to the restaurant.
I. THANKING GUEST
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Thanking your customers will encourage them to use your services repeatedly.
Make sure your customers know how precious and vital they are to you. Here are
some excellent examples of customer appreciation letters. Continue reading to
discover the ideal thank-you message to keep your clients satisfied. You
absolutely need to take care of your business. When you have devoted
consumers, you need to know how to treat them all with respect if you want to
keep them buying your goods or supporting your business in general. Simply
saying "thank you" to them is the best approach to keep them. Here is a
wonderful selection of customer appreciation messages.
1. Our management wants to thank you for buying our products and for giving us
the chance to help you. It is truly our delight. We value you as a customer.
2. It is a pleasure for us to assist you each day. We appreciate your business

and continued support. You are a unique and important customer to our business,
and we always respect your patronage. I'm grateful.
3. The management of our store truly appreciates your visit, and we look
forward to serving you once more. Always wishing the best for cherished clients
like you.
4. We adore our clients, and we appreciate your business. We would like to

express our gratitude for the chance to assist you. Your comment is welcome at
any time by our customer support team. I'm grateful.
5. We want you to know how much we value your patronage because customers
like you are the basis of our company's success. We appreciate you choosing us
as your top store!
6. We sincerely appreciate your patronage and loyalty. I'm grateful. Thank you
for using our services. It's always a joy to provide you with outstanding service.
Regarding any goods and services, you buy from us, we promise your complete
satisfaction. Many thanks!
7. We appreciate you giving us this fantastic chance to help you. Our

administration is self-assured that you will be 1004 satisfied with every
purchase.
8. We appreciate your business and your continued loyalty to our brand and
store. To better serve you, we are currently updating our products. If you would
173
like to receive updates, please put your phone number or email below so we can
reach you as soon as possible. I'm grateful.
J. EXERCISE

1. How to ask the guest for order?
2. How to serve guests that order soup?
3. How to handle complaint?
4. What terms that relate to bill and payment?
5. How to ask guests with special requests?
Rubric score:

(9-10) (5-6) 4)
n ideas. explained
writing
Score
Total
score :
174
B. MAKE A ROLE PLAY
After learnt this chapter, please watch the video of asking for order! Scan the
tutorial here:
Please do a role play of seating the guests and continue with asking and ordering
food! (Please do it in group consist of 3 people and prepare all the things that
are needed in the role play)
Rubric score:
Rubric Score
accent
understood
175
sentence
to understand
problem
speaker
appropriate
impossible to occur
176
speaking
conversation
effortlessly
correctly
perfect
177
178

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TABLE OF CONTENT

A. Napkin Folding Styles........................................................................................................................... 10

B. Consideration in Choosing Napkin Folding Styles..........................................................................13

C. The Treatment to The Napkin after being Used..........................................................................16

TABLE SET UP.................................................................................................................................................... 19

A. What is Table Set Up........................................................................................................................... 19

B. The Types of Utensils.......................................................................................................................... 19

C. Table Set Up........................................................................................................................................... 41

1. Basic Table Set up............................................................................................................................ 41

2. Standard Table Set up.................................................................................................................... 41

3. Elaborate Table Set Up.................................................................................................................. 42

4. Breakfast Table Set Up.................................................................................................................. 43

5. Lunch Table Set Up.......................................................................................................................... 43

6. Dinner Table Set Up........................................................................................................................ 44

7. Buffet Table Set Up........................................................................................................................ 44

A. What are beverages?........................................................................................................................... 68

F. Why Different Glasses are Used for Different Drinks?...........................................................88

B. Waiter & Waitress............................................................................................................................... 94

D. Asking for Reservation...................................................................................................................... 100

E. Giving Seat Recommendation........................................................................................................... 104

F. Seating the Guest............................................................................................................................... 105

G. Giving Menu............................................................................................................................................ 111

H. Unfolding Napkin.................................................................................................................................. 118

I. Serving Water..................................................................................................................................... 120

J. Explaining Menu................................................................................................................................... 122

K. EXERCISE (Written Exercise and Roleplay)................................................................................125

CHAPTER 7........................................................................................................................................................ 129

ASKING FOR ORDER...................................................................................................................................... 129

A. Asking The Guest for Order............................................................................................................ 129

B. Method for Cooking............................................................................................................................. 131

D. Delivering Order of Appetizer in Four Courses..........................................................................135

E. Delivering Order of Main Course in Four Courses......................................................................136

F. Delivering Order of Dessert in Four Courses..............................................................................138

G. Bill and Payment................................................................................................................................... 139

I. Thanking Guest.................................................................................................................................... 146

Fast food establishments serve

These are little eateries inside or near a

A type of restaurant called a tavern or

A sandwich bar is a casual eatery

These describe breakfasts, lunches, and

The term "pizzeria" refers to a certain kind of

This is another appealing feature of the

The trattoria is an Italian restaurant

These are casual establishments where patrons

A snack bar is typically a low-cost

Small eateries called cafes serve hot

A bistro is a small restaurant that

The Osteria was originally an Italian

14. Food truck

A restaurant that specializes in steaks and

16. Fine dining

High-end venues might only draw the

 Formal dress code and fine dining

Sources: www.freepik.com  High-end decor and a formal atmosphere

 Staff members are generally more

 Menus may feature exotic or interesting dishes and ingredients

17. Casual dining

The atmosphere of casual dining

18. Family style