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    Service Etiquette: Foods and Nutrition Spring 2004

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    Syed Noor
    The document discusses proper table etiquette including how to sit, eat, and use utensils. It provides guidelines for before, during, and after eating. It also covers how to properly set a table with flatware and describes different types of meal services like formal, family style, and buffet settings.

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    Service Etiquette: Foods and Nutrition Spring 2004

    Uploaded by

    Syed Noor
    70 views17 pages
    The document discusses proper table etiquette including how to sit, eat, and use utensils. It provides guidelines for before, during, and after eating. It also covers how to properly set a table with flatware and describes different types of meal services like formal, family style, and buffet settings.

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    Service Etiquette

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    The document discusses proper table etiquette including how to sit, eat, and use utensils. It provides guidelines for before, during, and after eating. It also covers how to properly set a table with flatware and describes different types of meal services like formal, family style, and buffet settings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    70 views17 pages

    Service Etiquette: Foods and Nutrition Spring 2004

    Uploaded by

    Syed Noor
    The document discusses proper table etiquette including how to sit, eat, and use utensils. It provides guidelines for before, during, and after eating. It also covers how to properly set a table with flatware and describes different types of meal services like formal, family style, and buffet settings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 17

    Service Etiquette

    Foods and Nutrition


    Chapter 10
    Spring 2004
    Table Etiquette

    Table etiquette is the


    courtesy shown by
    using good manners
    at meals.
    Basic Etiquette
    (Before Eating)
    •Place the napkin on your lap.
    •Do not tuck it in your belt
    •Do not place under chin
    •If there are fewer than 6 people at the table, wait
    until every has received their food before starting.
    •If there are more than 6 people at the table, wait
    until 3 or 4 have been served before starting.
    •You may reach for serving dishes as long as
    you are not reaching across your neighbor.
    Basic Etiquette
    (During Eating)
    •Don’t talk with your mouth full.
    •Use bread or dinner knife to put food such as
    corn or peas on fork
    •Break bread into smaller pieces before buttering
    or eating
    •If unsure of what to do, follow the host’s lead
    •Cut food into small pieces for eating.
    •Sit up straight and don’t lean on elbows
    •Cover your mouth/nose with
    handkerchief/napkin if you need to sneeze or
    cough. Leave the table if the coughing or
    sneezing continues.
    Basic Etiquette
    (After Eating)
    •Excuse yourself to the restroom to apply
    makeup or comb hair
    •Remove spoon from cup, so it is not accidentally
    hit and knocked over.
    •Place fork and knife on your plate, pointing
    toward the center.
    Setting the Table

    • Tableware
    – Any items used for serving and eating the food. This includes
    dinnerware, flatware, glassware, and linens.
    • Place Setting
    – The pieces of tableware used by one person to eat a meal
    • Serving Pieces
    – Platters, large bowls, and other tableware used for serving food.
    • Cover
    – The arrangement of a place setting for one person.
    Table-Setting Basics
    • Fork on the left
    • Knife and spoon on the right
    • Knife next to plate with blade toward plate
    • Plate is centered about 1 inch from edge
    of table
    • Arrange flatware in order it is used.
    • Only set dinnerware and flatware that are
    needed for the meal
    Basic Tablesetting
    Formal Tablesetting
    Family Dinner Tablesetting
    Types of Meal Service

    • Formal
    – Full place setting
    – Cloth
    napkins/tablecloth
    – Full service meal
    – Plate service (Food is
    plated in the kitchen.)
    – Usually used at
    weddings, cotillions,
    and formal events
    Types of Meal Service cont.

    • Plate Service/Blue Plate


    – The food is plated in the kitchen and delivered
    to guests
    – Less formal, like Denny’s restaurant
    Types of Meal Service, cont.
    • Family Style
    – Cover is placed for
    each family member.
    – Food is placed on the
    table in serving dishes.
    – Each person serves
    themselves and then
    passes food.
    – Less confusing if food
    is passed in the same
    direction, usually the
    right.
    English
    • A cover is set for each guest, but without
    the plates.
    • All plates are stacked at the head of the
    table.
    • The head of the table serves the meat and
    sides, and then passes the dish around
    the table.
    • Second servings are self-serve.
    Compromise
    • A compromise between Family and
    English.
    • A cover is set without the plates, and all
    plates are stacked at the head of the table.
    • The head of the table only serves the main
    dish, and the sides are self-serve.
    • Very common at American holidays such
    as Thanksgiving, Christmas, and Easter.
    Buffet

    • All food is placed on a serving line designed for buffets.


    – The serving lines have various ways of keeping hot foods hot
    and cold foods cold.
    – One method is the use of heating elements that heat/cool
    water beneath the trays.
    – Another method is the use of ice or sterno pots.
    • Dinnerware is stacked at the beginning of the line, and
    guests serve themselves.
    • May have wait-staff to serve beverages.
    Business
    Advantages/Disadvantages
    Buffet Plate Service

    Business •Less staff •Control food


    Advantages •Set menu portions
    •Less waste
    Business •Lot of food •More staff
    Disadvantages waste
    •Can’t control
    portions

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