GOLDEN WEST COLLEGES

SENIOR HIGH SCHOOL

Alaminos City Pnagasinan

2nd SEMESTER
LEARNING MATERIAL
IN
FOOD and
BEVERAGES
SERVICE 2

PREPARED BY:

WILSONMARK N. FLORES
Facebook Account: Wilson Mark Flores
Gmail Account: wilsonmarkflores.123@gmail.com

Copy Right 2020

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 THIRD QUARTER
TOPICS
LESSON 1: READINESS OF ITEMS FOR SERVICE

LESSON 2: TABLE DRESSING

LESSON 3: PROCEDURE FOR RESERVATIONS

LESSON 4: PROTOCOLS IN WELCOMING, ESCORTING, AND SEATING

GUESTS

LESSON 5: MENU AND DRINK LIST

LESSON 1: READINESS OF ITEMS FOR SERVICE

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 TECHNICAL TERMS:
Active Listening – the act of intently listening to the words spoken by another person in
conversation with the intention of comprehending the meaning of words.

Formal Communication – a written or verbal form of communication that follows an established

set of professional rules standard that aims to share information without using slang
terminology.

Informal Communication – a process where individuals exchange ideas, information, or

feelings using verbal or nonverbal messages.

Nonverbal Communication – the ac6t of transmitting messages using spoken or written words.

ADVISING COLLEAGUES PROMPTLY

REGARDING READINES OF ITEMS FOR SERVICE

After taking the guests' order, it is the server's task to properly endorse the order to his or her
colleague and consequently advise them regarding the readiness of items for service. In doing so,
good interpersonal communication is indispensable.

Good interpersonal communication is one of the greatest tools to ensure smooth operations in
a workplace. According to United States Department of Labor, in a survey conducted by the National
Association of Colleges and Employers, communication skills ranked first in what employers look for
among job applicants.

Communication skills help improve not only the relationship among employees but also
eliminate mistakes being committed. It is important for a server to understand the importance of good
communication while working in the different service areas. It is particularly necessary to employ
good communication skills when dealing with your co-employee.

It may either be formal or informal. Informal communication may take the form of one is to one
conversation or face-to-face conversation. Formal communication can be in the form of office
memoranda, office meetings, and standard operation procedures. No matter what channel of
communication it is, one must observe effective communication. This will lead to improved service,
strengthened team effort, and delivered information to co-employee and guests (Bulleid, 2003).

Verbal Communication

Verbal communication is a spoken form of expressing words and ideas. Servers represent the
restaurant. Tone and quality of voice must always encourage professionalism. However, being polite
and persuasive must be practiced at all times. The following are the essentials in an effective use of
verbal communication in the workplace:

1. Effective questioning. Asking quality questions at the right time is one of the most effective
ways to improve communication in the workplace. In the foodservice industry, it will not do you
any harm to ask questions. However.in most scenarios, you should ask the right questions to
get the right answers. The following are some tips on how to use questioning effectively:

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 a. Use open-ended questions. Unlike yes or no questions, which limit the possible response
of the other party, open-ended questions will supplement your conversation and will limit
the chance of information being uncovered.

b. Avoid multiple questions. Bombarding guests or co-employees with questions may lead to
confusion. Asking questions one at a time enables the other party to process the question
asked and provide more accurate and relevant answers.

c. Keep questions concise and understandable. Follow the formal rules of language used. Do
not use slang or jargons to avoid confusion. Simply use short and simple words that every
guest or co-employee will understand.

2. Active listening. A good communicator does not only speak well but listens very well too. To
respond to either a statement or a question, to comprehend must come first. This can only be
done by listening. There is a difference between merely hearing and listening. Hearing is
involuntary. It is a physical ability that allows one to perceive sound by the ear. Meanwhile,
listening is done consciously with an attempt to make sense of what you hear. People listen to
obtain information, understand, enjoy, and learn.

In the workplace, listening is not enough. Active listening must be employed whenever
communicating with co-employees or guests. Active listening is employing both physical and
mental capacity to comprehend the message being conveyed. It is focusing in the totality of the
message being transmitted that goes beyond the words used, but also focuses on the tone of
the voice and the nonverbal cues used (Crespo, 2010).

The following are tips to become an active listener:

a. Pay attention.

b. Show that you are listening

c. Provide feedback.

d. Respond appropriately.

e. Defer judgment.

Nonverbal Communication

Using nonverbal communication can help you express your message clearly. It reflects your
attitude and confidence. The clothes you wear and how you wear it are also included in the nonverbal
cues. These also affect how guests or co-employees will understand what you are saying. The
following are some points to ponder in using effective nonverbal communication.

1. Smile. Smiling is the best way to nonverbally communicate with the guests or co-employees.
As the saying goes "Smile and the whole world smiles with you." A smile suggests that a
server is more approachable and competent.

2. Mind your hand gestures. To look dedicated and interested in serving, place your hands
behind or in front when not carrying orders or bills to the table. Avoid placing hands in your
pockets or at your side: This may connote lack of interest. Do not touch your face nor run your
hair through your fingers. This may mean that you are nervous and unconfident. You may also
use your hands in describing something or pointing directions.

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 3. Establish eye contact, but do not stare. Whether gaze, glance, or stare, eye contact is
powerful. Servers must be careful on how to use eye contact. According to Forbes.com, wide
eyes may mean surprise or pleasure. Narrowed eyes may indicate suspicion or dislike. When
talking to guests or c0-employees, make series of glances to guarantee that they understood
what you said or to see their reaction. When listening to their message, maintain eye contact to
show that you are interested to the person talking and to his or her message. However, do not
stare as this may project fear to the guests. Not staring at all may mean insecurity.

4. Use affirmative movements. Nodding may convey that you are listening and understanding the
message of your guests or co-employees. However, do not nod too much as these may
distract the person you are talking to.

5. Observe proper posture. Stand straight to show that you are confident. Do not slouch. Stay
relaxed and do not feel tense while talking. Always keep your heads up. Do not let pressure or
stress wind up tensions in your shoulders.

6. Lean closer Move toward the guests or co-employees to show that you are relaxed and
confident. But do not lean too close as this may distractor annoy them. Leaning too much may
seem needy and leaning back may indicate arrogance.

Interpersonal communication is beyond having good speaking skills. Effective questioning,

active listening, and efficient use of nonverbal communication also need to be evident. Mastering
these skills will decrease the occurrences of misunderstandings in the workplace, the probability of
wastage of the company's resources such as time and money, and the chances of making mistakes.
Hence, good interpersonal communication is necessary in achieving productivity in the workplace.

FOOD AND BEVERAGES SERVICE 2

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NAME: ______________________________________ DATE:______________

ACTIVITY 1
Write true on the line if the statement is correct. Otherwise, write false.

_________1. Good interpersonal communication is a necessary skill in becoming a server.

_________2. Face-to-face conversation is categorized as formal communication.

_________3. Good communication skills help the company save time and money.

_________4. Open-ended questions are answerable by yes or no.

_________5. Multiple questions clarify things.

_________6. Hearing is involuntary.

_________7. Listening is involuntary.

_________8. Active listening is the act of comprehending the message being conveyed.

_________9. Nonverbal communication includes facial expression, body language, and

posture.

_________10. Nonverbal communication can show whether you are confident or not.

LESSON 2: TABLE DRESSING

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 TECHNICAL TERMS:
Ala carte – the type of meal service in hotels and restaurants wherein dishes are priced
individually and are cooked when ordered from the menu

Table d'hôte – type of meal in restaurants and hotel wherein a whole meal for an individual has
a fixed number and kinds of dishes at a fixed price

DRESSING TABLES

One of your duties of a server is to make sure that all the tables in your station are properly set
up before the meal service begins. The tables must be cleaned and sanitized before setting. Seats
must also be checked for any crumbs or stickiness. The server should make sure the table cloths and
silence pad (if needed) are of the correct size. These items must be placed on the center of the table
and opened to cover the table. Moreover, you should set up covers.

Cover is one of the mostly used technical terms in the hospitality industry Lillicrap, 2002). This
word may be defined in two ways. It may refer to the number of guests an establishment will seat or
the number of guests attending the function. For example, this restaurant can seat a maximum of 50
covers. This means that the restaurant can accommodate up to so guests. The term cover may also
refer to place setting according to the type of meal or service being offered. This denotes the entire
necessary cutlery, flatware, crockery, glassware, and linen needed for a certain type of place-setting.
For example, a cover may require a dinner plate, a dinner spoon, a dinner fork, a dinner knife, a water
goblet, a red wine glass, a soup bowl, and a table napkin. The approximate size of one cover is 18 by
24 inches.

There are two major types of cover: the a la carte cover and the table d'hôte cover.

A La Carte Cover

The term a la carte means from the card or menu. This suggests that items in the menu are
individually priced. Also, items are classified as entrees, salads, mains and desserts.

In this type of cover, the cutlery and flatware to be used are laid before the course in which
they are needed. This means that the cutlery and flatware needed are placed course by course. For
example, a salad plate and a salad fork will only be laid on the table by the time the salad will be
served to the guest. The dinner plate will only be laid when the entrée will be served. As a result,
there will be no cutlery or flatware on the table that will not be needed by the guest at any specific
time.

The following items are needed for this type of cover.

 dinner knife

 dinner fork

 bread and butter plate

 butter spreader

 wine glass

 napkin

 center pieces (salt and pepper shakers, table numbers, vases, or tent cards)

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 An a la carte cover is very simple because of the nature of service. The server does not know
what the guest would order. It is possible for the server to replace some of the items in the original
setup when needed based on the order of the guest.

Table d'hote Cover

Table d'hôte means table of the host. This type of menu has a set of price for a defined
number of courses. The menu usually consists of two to four choices entree and main course and two
choices for dessert. Hence, even if the guest do not consume all the dishes included in the menu,
they must still pay for the indicated price.

This cover is considered as the more elegant type. In this type of cover, cutlery and flatware for
the entire meal will be laid before the start of the meal or the first course. The server removes the
used items and unnecessary item from time to time. In the figure below, the spoons, forks, flatware,
and glassware will be removed as soon as they are already used and no longer needed in the
service. The flatware and cutlery included in the cover are predetermined because of the set menu
the foodservice establishment offers.

The service wares included in this cover are the following:

 dinner knife

 dinner fork

 entrée knife and fork

 dessert spoon and fork

 side plate and side knife

 wine glass

 napkin

 Center pieces (salt and pepper shakers, table numbers, vases or tent cards)

Boxing Tables

There are times when the tables need to be dressed especially during special occasions.
Dressing the table is not a common activity since it requires more time and even more items to be
used. Yet, the reward after a tedious work of dressing table is an enormous increase in the
presentation appeal of the table.

One way to enhance the presentation of the table is to box it. Boxing is done by folding a table
cloth around the table to hide the sides and the legs of the table. Head tables at functions, guest
check in, gift tables, display tables, and even tables that carry the names of guests in seminars and
conferences are the usual tables that are boxed. The following steps will guide you in boxing a table:

1. Positioning the cloth

a. Make sure that you have the right size of cloth. To do this, you may need to measure the
table first. Remember that the table cloth must be large enough to cover the whole table.

b. Toss the table cloth over the table. The accuracy of the position is not yet a concern at this
point. All you have to do is just lay the table cloth over the table,

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 c. Adjust the table cloth evenly on each side of the table. Each end must have the same
length off cloth. It is also important to make sure that the cloth on each side of the table
hangs at an even distance on the floor. The lower end, particularly the front side, should
either be floor length or just above the floor.

2. Boxing the table

a. Using your left hand, hold the front corner. It is advisable to use two fingers to secure the
cloth in place.

b. Lift the lower right corner up. While securing the cloth with your left hand, grab the lower
corner of the table cloth with your right hand. Then, pull it up over the table top. Make sure
that the cloth is pulled tightly to produce a crisp edge.

c. The lower right corner must then be brought up and across the table.

d. Make necessary adjust adjustments on the side of the tablecloth.

e. Do the other side of the table.

3. Final touches

a. Remove wrinkles and folds.

b. Slightly pull corners and other parts of the cloth that bunched up.

c. Make sure that all sides and corners are crisp.

It is of utmost importance for servers to have a sound knowledge of the different types of
covers and ways to dress a table to provide a good dining experience to the guests.

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 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 2
Enumerate all the table appointments that must be prepared for each food items.

1. Spinach and romaine garnished with goat cheese in a vinaigrette

____________________________________________________________________________________________
__________________________________________________________________________________________

2. Onion soup with Swiss cheese

____________________________________________________________________________________________
__________________________________________________________________________________________

3. Chicken breast tenderloin sautéed with garlic, tomatoes, capers and white wine

____________________________________________________________________________________________
__________________________________________________________________________________________

4. Lightly pan fried salmon served with red wine veloute

____________________________________________________________________________________________
__________________________________________________________________________________________

5. Mint and dark chocolate ice cream

____________________________________________________________________________________________
__________________________________________________________________________________________

6. Cream of mushroom soup

____________________________________________________________________________________________
__________________________________________________________________________________________

7. Baked buffalo wings

____________________________________________________________________________________________
__________________________________________________________________________________________

8. Watermelon shake

____________________________________________________________________________________________
__________________________________________________________________________________________

9. Draft beer

____________________________________________________________________________________________
__________________________________________________________________________________________

10. Cabernet sauvignon

____________________________________________________________________________________________
_________________________________________________________________________________________

LESSON 3: PROCEDURE FOR RESERVATIONS

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 TECHNICAL TERMS:
Booking sheet – a form that has the record of reservations and the reservation details

Cover – the number of guests an establishment will seat or the number of guests attending the
function

Reservation – an agreement between two parties that something such as a room, table, or
seat will be held for use at a later time

CHECKING RESERVATION DETAILS

Most foodservice establishments nowadays accept reservation. A reservation is a promise for

a table in a restaurant. A reservation works in two ways. First, the restaurant promises to have a table
ready for the guests for a certain period of time. Then, the guests commit to show up at the reserved
time for the reserved table.

Often times, guests make reservations through the telephone, the Internet, or in person.
Members of the front-of-the house must be trained in taking reservations so that they will be able to
obtain all the necessary information from the guest and explain the policies of the restaurant.

Reservation Procedure

1. Receive the reservation. One of the skills needed in taking reservation is telephone call
handling skills. When the telephone rings, answer the call and do not forget to greet the person
on the other line. Greet the caller as indicated by the time of the day. You may say "Good
morning. (State the name of the restaurant). How may I assist you today?

2. Take the reservation details. When taking reservations, the essential information is as
follows:

a. the day the reservation is made

b. names of the guests

c. contact information

d. the day and time of reservation

e. the number of covers

f. smoking preference (smoking, nonsmoking, or no preference)

g. any special requests

3. Check the reservation book.

Allot a time to check the reservation book to prevent double bookings. You may use the
following to advise the customer

 Please excuse me, (name), while l check the reservations.

 Please allow me to put your call on hold, while I check the availability

 Just one moment, please (name), while see what we have available.

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4. Accept or deny reservation. After checking the reservation book, you may use the following
phrases when returning to the caller:

 lam sorry to keep you waiting, (name).

 Sorry to keep you on hold, (name).

Then properly communicate whether their preferred table is available on their chosen
schedule. In instances that a table is not available or where the guest wants one, still be polite
in informing the caller. You may offer alternative options too. The spiels below may help to
address this concern:

 I am afraid we do not have a table at that time. Would 8:30 PM be suitable?

 l am afraid we do not have an available table there at that time. But there is a table available
(say where) then. Would that be all right?

 May I help you to reserve a table at another of our restaurants instead?

 Perhaps you would like to have dinner in the (name of restaurant), where there will be a
special menu this evening8

If their preferred table is available on their chosen schedule, get other particulars from the
client. Repeat and verify the information to the guest for confirmation. Do this as courteously as
possible.

5. Document the details of the reservation. Be mindful of spellings especially that of the guests'
name. These details must be written in the booking sheet. This form has the maximum number
of covers that can be accommodated by the restaurant on a specific day. It also contains the
running total of prebooked covers to be kept.

Restaurant: ________________________Day:_________
Date:__________________
Maximum covers:____________________

Signature (for
reservations
Name Contact Number of Arrival Smoking Special made in
Information Covers Time Preference Request person)

Figure 1. Sample Booking Sheet

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 6. Give reminders. Before ending the call or conversation for reservation, make sure that you
have explained the policy of the restaurant regarding holding reservations such as guests are
required to arrive 15 minutes prior to the s reservation. If they fail to arrive, then their reserved
table will be given to a walk-in guest

7. Saying good-bye. End the call by thanking the client for calling. Say that you are looking
forward to see them on their reservation.

In the event of cancellation of reservation, confirm the cancellation with the guest by repeating all
the details of the reservation and ask if they would like to make a reservation for another occasion in
place of the cancellation. to

Confirming Reservation once the Guests Arrive

The next thing to do after greeting the guest is to inquire if they have a reservation or advance
booking. You may use the following spiels:

 "Ma'am/Sir, do you have any reservations?"

 "Ma'am/Sir, may I ask if you have reservations for tonight?"

If the guest confirms that they have a reservation, you must immediately verify it against your
record. You may begin verifying by saying "Ma'am/Sir, may I know under what name the
reservation is?”

Verifying is not only conducted to make sure that the guest has a reservation but also to be
able to attend to any special requests. Some of the details that you still need to confirm with the guest
prior to seating them are the following:

 Number of guests. There may be an extra guest or some guest may have cancelled. This will
tell you know whether to add or remove covers from their table.

 Service time. The guest may have requested to finish dining in at a specific time to attend to
their next appointment.

 Requests for surprises such as cakes and the like. This type of request must be discreetly
verified with the host.

 If the guest does not have a reservation, you must first check the dining area if they can still be
accommodated. You may do this politely by saying "Ma’am/Sir, let me check if there are
available seats in the House." In the event that there are no available tables to
accommodate the guest, apologize by saying "I am sorry Ma’am/Sir, but there are currently
no available seats." Then you may ask if they are willing to wait by saying "Ma'am/Sir, are
you willing to wait?" If the guest declines, still express your gratitude.

Once you have checked their reservation, the next thing to do is to escort the guests to their table.

A Server must maintain courtesy during reservation checking. It is important to follow standard
operating procedures regarding reservations to keep seating guests an organized task.

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 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 3
Identify the type of information provided by the guest in each number. You may choose
from the categories inside the box below.

a. the day the reservation is made

b. the guests' name

c. contact information

d. the day and time of reservation

e. the number of covers

f. Smoking preference (smoking, non-smoking, or no

preference)

g. special requests

_________1. I would like to make a reservation on May 12 at around 12 noon.

_________2. Kindly place the reservation under my name, Mr. Levy Anton.

_________3. I prefer a table in the nonsmoking area.

_________4. Reservation for four.

_________5. I will need a high chair for my little one.

_________6. You may reach me at o2-4561234.

_________7. I would love the table near the patio.

_________8. Can you make sure that the server assigned to our table is Glenn? He sure is
very accommodating.

_________9. Can you reserve a table for two?

_________10. My husband smokes. A table in the smoking area is what we ne

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 LESSON 4: PROTOCOLS IN WELCOMING, ESGORTING, AND SEATING
GUESTS

TECHNICAL TERMS:
Back-of-the-house – area in the restaurant or hotel where guests do not have access such as
the kitchen, break room, and changing areas; employees who work in this area like cooks,
expediters, and dishwashers are usually unseen by guests

House – the entire dining area

Maitre d' – the headwaiter; a French term that means master of the hotel

Proprietor – the person who owns the business

Welcome gesture – the act or welcoming a person in the establishment

WELCOMING GUESTS
The good dining experience of a guest begins at the very moment they enters the front door.
According to Kotschevar and Luciani (2007), the first employee that a guest comes into contact with
has the opportunity to make the guests' experience a positive one. As they say, "First impression
lasts."

Welcoming the guest is a skill that everyone in the restaurant, including the proprietor,
front-of-the-house, and back-of-the-house staff must learn. Basically, greeting the guests must
include the following:

A. Pleasant attitude

A respectful and courteous manner should be shown to guests as soon as they enter
the establishment. A pleasant and friendly attitude must be observed. However, it must not
sound too familiar. It must maintain a tone of respect and dignity. Remember to avoid
unnecessary conversation because it leads and encourage familiarity.

B. Warm smile

A genuine warm smile can help guests develop a positive impression among guests.
Welcoming guests with a smile demonstrates that a server is approachable. This makes the
guests comfortable to ask questions or requests from the server. Guests tend to appreciate the
service and the experience when it is delivered with a smile.

C. Eye contact

Good eye contact shows the sincerity of servers in welcoming the guests. It is one of
the best ways to establish rapport to guests. It conveys that the server is interested to attend to
their needs.

D. Welcome

To set a positive tone for the entire transaction, a good greeting is encouraged. It does
not have to be lengthy. Welcome statements must be brief and meaningful. Always greet the
guests with a pleasant smile and nod. Use appropriate greetings such as "Good morning”,
“Good afternoon, or "Good evening, followed by "Welcome to (name of establishment)"
If possible, address guests by their names. Remember to keep the greeting short yet
meaningful.

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 There are times that a prompt welcome gesture is not possible because servers are
busy in attending to the needs of other guests. If this happens, always apologize to the guests.
Keep in mind that warm and efficient welcome to the guests is a sign of excellent service
provided by reliable professionals in a foodservice establishment

ESCORTING AND SEATING GUESTS

Once you have greeted the guests and made them feel welcome, the next thing to do is to
escort and sit them. To escort a guest to their table and help them be seated are essential in
making them feel welcomed.

Initially, ask the guests if they have reservation. If they have, verify the reservation by asking
the guests name and check it against your record on the booking form. Lead them to their
designated table.

If they do not have reservations, begin by asking them how many seas they need. You may
say "How many are you in your party?" or "Table for how many ma'am/sir? If the guest arrives
alone, you may say "Table for one?" instead of saying “Are you alone?" If there are clean tables
available, take clean menus and lead the gusts to the table.

Tips when Escorting Guests

Follow the steps listed below when escorting guests to their seats.

1. If the guest informed you about their reservation, check the restaurant layout for their reserved
seats. Escort them to their table by saying: "This way please"
2. If the guest does not have a reservation, begin by asking how many they are in the party.
Check for available table that can accommodate group and lead them to that table.
3. Walk ahead of the guests when ushering them to their table. Do not get too far because they
may sit on seats you have not prepared for them.
4. If the maitre d' is not available, the manager may assist the guests.

The host or maitre d' must rotate seating the arriving guests through stations so that servers
will be given lead time. This lead time will be used for accommodating the guests and perform tasks
such as greeting the guests, getting a drink order, or even submit the order before the next guests
arrive

MAIN
ROOM

1 4 9 10
Diane Diane 5 6 James James
19 min. Michael Michael
0/2 0/2 0/2
2/2 0/2 0/2

11 12
2 James James
Diane 7 8 0/2 0/2
0/2 Michael Michael
9/2 2/2 13 14
3 James James
Diane 0/2 0/2
0/2
15
James
0/2

Figure 2. Waiter stations or table assignments

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 Tips when Seating Guests

The tips below will guide you in seating guests.

1. As much as possible, try not to offer the four-seat table to a party of one or two. This maybe
done when there are no smaller tables available.
2. For loud and noisy parties will not cause disturbance to other guests, place them in private
rooms or towards the back of the dining room.
3. Young couples prefer quiet corners or a spot in the dining area with a nice view.
4. Well-dressed parties may be an asset to your establishment. You may sit them at the center
position.
5. Try to accommodate guests requesting for a specific table in the dining area.
6. Seat the ladies with the best view.
7. Help the guest pull out their chairs and pull them back as they sit.
According to the Culinary Institute of America (20os), the rule of thumb is to try to seat the
best tables in the house first, gradually moving to the worst. Best seat may be characterized by the
best view, the most quiet, or most visible. Worst seats may mean worst view, noisiest, near the
kitchen, or in the back where no one can see.

Examine the figure below.

Figure 3. Dining Area Layout

In the given layout, the best seats are the ones that are far from the exits yet near the service
stations like the drink station and the bar such as tables 1 to 8. Tables on the side of the dining
area that may have view from the window may also be considered best seats.

In the event that there are plenty of good tables available, you may ask the guest to choose
by saying "Would you like to sit near the window or you prefer that table where you can watch our
chef in our open kitchen?" Once the guest had chosen, courteously escort them to their seat. You
may pull out the chair for female guests. This is another sign of good hospitality.

Escorting the guests to their seats should also be systematic. A maitre d' is responsible for
distributing the guests to different stations as they arrive so that there will be lead time for the
server. The guests may choose their seats yet a server may also offer suggestion in order to
improve the dining experience of the guest.

Remember to remain courteous and professional as you perform this task.

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 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 4

A. Write five different welcome greetings that you may use in casual dining
restaurant.
1. ____________________________________________________________
____________________________________________________________
2. ____________________________________________________________
____________________________________________________________
3. ____________________________________________________________
____________________________________________________________
4. ____________________________________________________________
____________________________________________________________
5. ____________________________________________________________
____________________________________________________________

B. Draw a layout of a restaurant. Then identify ten best seats. Label them with
numbers 1-10, with 1 being the highest and 10 being the last on the list.

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 LESSON 5: MENU AND DRINK LIST

TECHNICAL TERMS:
Best selling item – the most frequently ordered or the most saleable items
Menu – a list of dishes available in a restaurant
Sommelier - a wine steward; a server who is in charge of
wines and serving wines
Specials – the dish considered as the specialty of the chef

PRESENTING MENU AND DRINK LISTS TO GUESTS

A menu is a list of dishes and drinks available in a foodservice establishment. There are two
types of menu – a la carte and table d'hôte. The key difference between the two is that dishes are
priced separately in the a la carte while table d'hôte menu price items by set of a complete meal.
Table 1 compares the two types of menu based on their advantages and disadvantages

Sample of a la carte menu

19
 Sample of table d’ hôte menu

TABLE 1. Advantages and disadvantages of different types of menu

Type of Menu Disadvantages

Advantages
A la carte  This provides and extensive  This is usually more
choice for guests in terms of expensive.
type of meal and cooking  Items are prepared as
method. ordered. Hence, longer
 Price of each items are shown. wait time for guests.
Table d' hôte  All dishes are ready to serve.  The menu has a fixed
 Selling price is fixed. number of courses.
 There is limited choice
within courses.

Menus might either be already placed on the table or handed out right away to the guests.
There are times that a premeal beverage menu is given out. In this case, the main menu is handed
out after the beverage order has been taken. The person handing out menus depends upon the
operation. It can be the manager or the server after his or her introduction.

It is not prudent to drop the menu on the table and let the guest pick it up. The practice is to
hand guest their menus either opened or unopened. There is no general rule as to who will be given

20
the menu first; the ladies or the gentlemen. Again, it depends upon the policy of the establishment.
There are also times that a wine list is given by the server or a sommelier can do it separately.

Servers should know the names of all the items, how to pronounce them correctly, and how to
describe them. It is also the duty of the server to briefly taste describe the items on the menu. This
includes all food and beverage specials along with their prices. It is customary for the servers to have
tasted all specials so that they can come up with an honest and truthful description of the items. It is
also recommended that you highlight the items on the menu that are especially good or unique or
inform the guests of the best selling items on the menu.

Servers presenting the menu also act as a sales representative in front of the guest. You
should be adept and knowledgeable with all the entries in the menu. You should be familiar with the
ingredients and the method of preparation. Sometimes, guests will also be asking about the
nutritional qualities of some dishes. It would be embarrassing not to be able to answer the questions
of the guests about the menu.

Parts of the Menu

The following are the different parts of the menu.

 hor d'oeuvres – light food served as appetizers before the regular course
 today's specials – a dish recommended by the chef or cook
 entrée – main dish at lunch or dinner
 side dish – a dish that is served to complement the entrée
 house specialties – an item or product of a distinctive kind or particular superiority
 beverage – any liquids for drinking
 platter – a meal or course serve on a platter
 desserts – a usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end
of a meal

Procedure in Handling the Menu

The following steps when handing the menu to the guests must be followed.

1. Ensure that all of the menus are facing the right way.

2. Provide enough menus for everyone at the table. Present the menu from the right side of the
guest. If folded menu is used, open it before presenting to guests.

3. Present the menu by saying "Ma'am/Sir, here is our menu for your selection. I will be happy to
take your order whenever you are ready.

4. Today's specials and promotions, written on the menu or not, must be mentioned to the guest
upon menu presentation.

5. Politely inform the guest if there are any items that are not available.

Servers must be knowledgeable and familiar with the menu so that recommendations and
suggestions may be provided to assist guests with drink and meal selection and/or be able to answer
guests' questions about the menu.
21
 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 5
Fill in the menu below with the following items.

 Apple harvest pound cake with caramel  House blend iced tea
glaze riei2129
 Soda in can
 Apple slab pie
 Draft beer
 Strawberry sherbet
 Sautéed asparagus in cherry tomatoes
 Grilled shrimp scampi 19/9

 Salisbury steak with mushroomsS  Buttered corn and carrots

 Burgundy pork tenderloins  Zuchinni and blue cheese side

 Antipasto platter  Chicken fingers with tartar sauce

 Mexican platter.  Clam chowder

APPETIZER SIDE DISH DESSERTS

ENTRÉE PLATTER BEVERAGES

END OF 3RD QUARTER

22
FOURTH QUARTER

TOPICS
LESSON 1: RECOMMENDATIONS, SUGGESTIONS, AND ANSWERS
TO THE NEEDS OF THE GUESTS

LESSON 2: ORDER SYSTEMS OPERATION

LESSON 3: ORDER TAKING AND RECORDING

LESSON 4: ACCURATE INFORMATION ABOUT ANY

SPECIAL GUEST REQUEST

LESSON 5: GLASSWARE, SERVICE WARE AND CUTLERY

SUITABLE TO MENU CHOICES

23
 LESSON 1: RECOMMENDATIONS, SUGGESTIONS, AND ANSWERS
TO THE NEEDS OF THE GUESTS

TECHNICAL TERMS:
Overselling – occurs when a salesperson becomes too pushy in offering products or services
when the guest has already made a decision on what to purchase or avail

Recommending – to give an opinion to answer a guest's question about the menu

Suggest – to provide an objective answer to the guest's query regarding the menu

Suggestive selling – recommending products to the guest with the aim to improve their dining
experience and consequently increase the size of the guest check

PROVIDING SUGGESTIONS AND RECOMMENDATIONS

TO ASSIST GUESTS

A server has two options in answering a guest's question about the menu. First, he or she
can suggest or second, he or she can recommend. According to the Culinary Institute or America
(2005), suggestions are safe while recommendations are risky. To elaborate and understand the
difference between the two, read the following excerpts of conversation.

1
Guest: What vegetable side dish do you offer?

Server: Well, we have baked mushrooms, sautéed snow peas, buttered corn and carrots.

2
Guest: What vegetable side dish do you offer?

Server: Well, our baked mushroom is superb. It is drizzled with olive oil and seasoned
with Italian herbs. This will go well with your steak.

The server made a suggestion in the first conversation. A suggestion can go further than
naming the dishes. When making a suggestion, a server can also recite the ingredients in the dish
and the method of preparation. This is very objective that makes it relatively safe.

The second is an example of making a recommendation. The server is offering an opinion by

saying "This will go well with your steak This makes him or her vulnerable to blame for
recommending something that the guest finds less than satisfactory (Fisher, 2005). Time is your
ally on mastering the skill of recommending. The more time you spend on the menu, the more you
learn how guests react to different dishes. In this manner, you do not just learn the facts of the
dish, but you learn about its uniqueness and personality as well.

To sum it up, suggesting is answering the guest's question with information while
recommending is answering the guest's question with an opinion. To help you decide which one to
use, keep in mind that suggestions are safe while recommendations are a little risky.

24
Suggestive Selling

Servers do not just take orders, serve, and clear dishes. They are also sales people. One
of the skills that you need to learn as sales people is suggestive selling. Suggestive selling is
providing recommendations for food beverages, and service that guests can avail so that their
dining experience will be better and there will be an increase in their check. (Dahmer and Kahl,
2009). This is a sales tool and a sign of excellent service that helps guests come up with
satisfactory meal selection (Kotscheva and Luciani, 2007).

Remember that open-ended question such as do "What you like for dessert?” is more
effective than asking closed-ended questions like "Would you like to order a dessert?"

Aside from coming up with satisfactory choices, it is also the goal of suggestive selling to
make guests order a more complete meal.

Below are some examples of instances where you can practice suggestive selling:

 When the guest orders a sandwich or a salad, you may ask, "Which do you prefer to drink: tea,
coffee, or milk?" This way the guest is encouraged to add a beverage in his or her order.

 When the guest chose a gilled food, you may emphasize the time required to cook the food.
You may ask he if he or she would like an appetizer or soup while waiting.

 When the guest's order of an a la carte meat dish has been served, you may return to the
table, present the menu again and ask "Would you like to have dessert? (Arduser and Brown,
2005)

Remember that appropriate attitude, dress, and most importantly confidence will encourage
guests to take your suggestions and recommendations. Never oversell and do not be pushy.
Always reassure the guests by making them feel that you are there to please them. This will
increase the level of emotional comfort at the table.

Answering Questions of the Guests

Familiarizing yourself with the menu is one of your responsibilities as server. Study the
menu carefully and be familiar with the different items in it. This will help you track changes in the
entries in the menu and the changes in the prices as well. You have to be able to offer food items
that will be most appealing to the guests and suggest food items that may complement their
choice. Also, familiarity with the menu can save you from the embarrassment of not being able to
answer the guests’ questions about the menu.

Oftentimes guests, especially those who have been to your restaurant for the first time, are not
familiar with the items on the menu. So, they ask the server. Hence, you should be knowledgeable
about the menu so you can help guests who request information that may not be on the menu
(Dahmer and Kahl, 2009).
Here are some of the most common concerns of guests regarding items on the menu that
they may be inquiring about.
 Vegetarian food. Be familiar which food items in the menu does not contain white meat or
contains no meat at all.

 Budget-wise selection. Know which among the food items would be the most economical.

25
  Ingredients that may cause allergic reaction. Some guests may have food allergy that
causes adverse physical reaction to food. Guests who have food allergy may suffer from a
tingling sensation in the mouth, swelling of the tongue and throat, difficulty in breathing, hives,
vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, or even
death. According to the U.S. Food and Drug Administration, most of the allergic reactions are
caused by milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. To be able to answer
questions of the guests, you should know the exact ingredients in the menu and how they are
prepared. If you are unsure, do not hesitate to ask the chef.

 Healthful choices. Some people may have medical conditions such as diabetes. They will be
asking you about the sugar content of the prepared food. Some guests may be on a special
diet (low-calorie, low-carbohydrates, low-fat, salt-free). They may ask you about the method of
preparation or cooking. They may even ask if the preparations can be modified to their specific
need or ask if sauce can be served on the side so they have the option to add it sparingly.

 Food they may dislike. A good example would be small children. They may dislike food such
as onion, green pepper, or nuts.

Helping the Guest Place an Order

Guests may also be hesitant to ask questions regarding the menu. Remember that not
everyone who needs help will ask for it. Hence, a server must be proactive.

Here are some tips that will help you assist guest in food and beverage selection.

1. Ask questions.
 Questions about food. You may politely ask guests whether they prefer something light or
something substantial for their meal. You may also ask them the type of food they prefer of if
they want to try something local or international.
 Questions about beverages. You may opt to ask guests if the beverage they would want is
for sharing or just for them. You may also ask if they want alcoholic or non-alcoholic
beverages. For wines, you may ask if they prefer red or white wine.

2. Give information.
 General information. These may include compatibility of food and beverage choices and
interpretations of menu items. Remember to provide this information as clearly and as
accurately as possible.
 Information about food. As a server, you must be knowledgeable on the food that you are
serving. To help the guest place an order for d you may provide information such as its
ingredients, cooking process, the time needed for preparation, the way it tastes, the way it is
served the serving size, and even the aroma of the food. You have to make sure that food
items sound appealing when you describe them to guests. This can be done by using
descriptive words such as succulent, sumptuous, fresh, etc. However, do not go overboard
and become misleading.
 Information about beverages. Some of the information about beverages that will guests
make their selections include whether it is suitable as aperitifs or suitable for drinking after
meal, its taste and aroma, its origin, its strength or alcohol content (for alcoholic beverages),
and the serving size

Keep in mind, if you are not 100% sure about the information, do not hesitate to verify it first
with your colleagues, manager, or chef before telling the guests. Giving incorrect information may
have serious consequences.

26
FOOD AND BEVERAGES SERVICE 2
 NAME: ______________________________________ DATE:______________

ACTIVITY 1

Write R on the line if the statement is a recommendation. Write S if it is a

suggestion.

_________1. The chef makes really good steak.

_________2. Our best sellers are chicken parmigiana and aglio olio.

_________3. We have chicken fingers with spicy mango salsa dip, cheese sticks
buffalo wings, and potato fritters.

_________4. Our list of entrées includes sirloin steak with gravy, Salisbury steak
with gravy, chicken galantine, and baked pork chops

_________5. I particularly love the smoothness of our chocolate mousse.

_________6. Your kid would love our fresh fruit shakes. We can add pearls if she
desires.

_________7. Our specials for today are beef cielo and cielo kebab.

_________8. Our sinigang na hipon is the best.

_________9. Your pasta is best paired with our house-blend iced tea.

_________10. The available pasta dishes today are creamy carbonara and
sundried tomato pasta.

LESSON 2: ORDER SYSTEMS OPERATION

27
 TECHNICAL TERMS:
Checklist system – a method of taking order wherein in the server selects the guest’s choice
by placing a mark on a preprinted menu.

Point-of-service (POS) system – combination of computer hardware and software to automate

restaurant transactions and functions

OPERATING ORDER SYSTEMS PROMPTLY

It is imperative for servers to master the method of taking order used in their respective
foodservice establishment. It will save enormous amount of your time and that of the members of
the back-of-the house.

There are five different methods of taking orders in restaurants.

1. Checklist system

Checklist system is most commonly used in short-order, quick service, and fast-food
establishment with a limited menu. In this method, the server selects the guest's choice by
placing a mark on a preprinted list of menu. He or she also indicates the quantity and size of the
food item.

2. Guest check order systems

In this method, the server directly writes the guest's order on the guest check form. This is
best used for foodservice establishments that have single unit kitchen so that the guest check is
not excessively handled. Food items are written on the front of the guest-check form. Bar order
may either be written at the back of the guest-check or on a separate guest-check form. The
forms are then given to the kitchen to let the chef prepare the order. The guest-check is
returned when the food is picked up from kitchen. The same check is presented to the guest for
payment.

28
3. Notepad order system

Unlike the guest-check form system, this order taking

method is best used for restaurants with multiunit kitchen with
separate chefs for every unit. In this method, the server writes the
order on a notepad. The notepad is divided into columns that are
labeled as the different food courses. The guests are noted on the
left margin. This method allows the server to quickly see the entire
party's choices for each food course.

There are two ways of sending the order to the kitchen.

Carbon copies are made and distributed to the different units of
the kitchen. The entries can also be typed into the computer for
the kitchen staff using POS system. After the meal, the server can
either summarize the order on a guest check or print it through the
computer.

4. Handheld computer order system

This is a paperless method of taking the guests' order. The

server takes the order and inputs it on a handheld computer by
touching prompts or using a stylus. Orders are sent electronically to
the units concerned such as the kitchen and the bar.

5. Point-of-Service System

Point-of-service (POS) system is a combination of computer hardware and software to

automate restaurant transactions and functions. It may be a simple personal computer operated by
one person such as the cashier or a multicomputer system connected to the different areas of the
restaurant.

This system enables the server to create and store open checks. A bar tab is added to the
food order that makes the orders easily communicated to the kitchen and bar. Using POS system
information such as a food item is still available or sold out is immediately provided. The tax and
guest check are automatically totaled. It can split a check between guests or split it evenly by the
number of guests in the party. The guests are allowed to use their credit cards for payment. It can
also generate gift cards.

29
 Screenshot of a POS System

Regardless of the order taking methods used in your establishment, the following steps will
be your guide when taking and recording orders.

1. As soon as you see signs that the guest is ready to order, stand near the table.

2. Offer the chef's specialty and the menu.

3. Be honest when answering the guests' question about the menu. Avoid speaking negatively
about any item in the menu.

4. Take the orders of the ladies first before the gentlemen.

5. Use your left hand to hold the order-taking pad.

6. Stand to the right of the guest whose giving his or her orders.

7. Be quick in taking orders but remain courteous all the time.

8. Once all the orders were taken, repeat the order for verification.

9. Smile and be attentive at all times.

Being skilled in the use of the different order taking methods is an advantage for a server. Using
any of these methods will make order taking an easy and quick task.

30
 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 2

Write true on the line if the statement is correct. Write false if not.
_________1. Understanding the order taking system used in the foodservice
establishment will help you save time in performing your duties as a
server.

_________2. Checklist system is most commonly used in short-order, quick

service, and fast-food establishment with a limited menu.

_________3. The server selects the guest's choice by placing a mark on a

preprinted list of menu in the guest check form.

_________4. The notepad order system is best used for foodservice

establishments that have single unit kitchen so that the guest-
is not excessively handled.

_________5. The notepad order system is best used for restaurants with
multiunit kitchen with separate chefs for every unit.

_________6. In the notepad order system, carbon copies are made and
distributed to the different units of the kitchen.

_________7. Orders are sent electronically to the units concerned such as the
kitchen and the bar in the handheld computer order system.

_________8. The handheld computer order system is always convenient to use.

_________9. The point-of-sale system is a combination of computer hardware

and software to automate restaurant transactions and functions.

_________10. The POS system does not allow the guest to use their credit card
for payment.

31
 LESSON 3: ORDER TAKING AND RECORDING

TECHNICAL TERMS:
Four-top – a table for four

Pivot system – taking order beginning from a set starting point and working clockwise from it

Standard abbreviation – a set of abbreviation of the food dishes and some specifications use
by the everyone in the restaurant

TAKING AND RECORDING ORDERS ACCURATELY WITH MINIMAL DISRUPTION

Orders must always be taken accurately and with no or minimal disruption to the guest. It
should always be done as quickly as possible. An order is recorded for different purposes that
include the following:

1. It informs the kitchen which items or food must be prepared.

2. It lets the servers know whether to add or remove cutlery from the cover.

3. It gives correspondence to guests who ordered and the food and beverage ordered.

4. It serves as the basis for the guests account.

Rules when Taking and Recording Orders

Below are some rules to follow when taking and recording orders.

1. Be attentive.

A Server must be aware of the different signs that a guest is ready to order. He or she
must keep an eye on the table for signs of readiness. One of the most evident signs of
readiness to order is when the guest closes the menu and sets it down (Fisher, 2005;
Kotschevar and Luciani, 2007). Looking around the room is also a sign of readiness to order.
An alert server will easily acknowledge this signs and will be prompt in attending to the guests.

2. Be sensitive in approaching the table and the guests.

Approach the guests table once you see the signs mentioned above. A server should
neither make guests feel pressured to place the order as you approach the table or feel as if
you are eavesdropping their private conversation. Stand in a spot where the guests will not
have difficulty talking or making eye contact with you. Look at the following illustrations. The X
mark in the illustrations indicate the ideal position for taking orders.

For a table for two, one of the empty sides is a good spot.

32
 For a four-top, one of the corners between two guests is a good spot.

3. Make recommendations or suggestions

Making recommendations and suggestions have been discussed in the previous lesson.
Do not hesitate to repeat information when the guests need it. This will help them decide faster
when placing their orders.

4. Take the guest order from the right

Taking orders from the right side of the guests is the industry standard. You may move
around the table so that you can hear the guest better, but avoid unnecessary movement that
may distract the guests. If you approached them but they did not respond immediately, it is all
right to wait for a quiet period in their conversation and say “If you will pardon me, may I ask
you are ready to order?” or something similar. Never interrupt. Remember to wait for a lull
moment in the conversation. The most appropriate way for the server to stand is erect with
slight bend on the waist towards the customer. You may also ask the guests if they want
separate check or one check.

5. Note the number of the guests.

The most commonly used system in taking order that helps server remember who
ordered what is the pivot system. The server assigns a cover 1 or A that can be cover directly
pointing toward a set point in the dining room. The set point can be the wall clock or the
kitchen. Then the rest of the seats are numbered counter clockwise. This system makes
service easy and fast. In addition, if the service must be continued by another server, there will
be minimal questions asked.

6. Abbreviate

To save time in taking orders, abbreviations are very useful. However, standardization
of the abbreviation used in the operation must be done to avoid confusion and mistakes. Be
careful when creating abbreviations. These must not be too similar. Also, all servers in the
establishment must know and use the abbreviations. Below are some examples:

33
 Table 2. Common abbreviations used when taking orders

TERM ABBREVIATION

Very well done VWD

Well done WD

Medium well MW

Medium M

Medium rare MR

Rare R

Extra rare ER

Baked BKD

Braised BR

Fried chicken F Chk

Steak St

Roast beef RB

Prime T-bone steak Prm T-st

Ranch sauce RS

Beef Bf

34
 Table 3. Sample food item abbreviations

FOOD ITEM ABBREVIATIONS

Chicken alfredo Ch Af

Salisburry steak with mushroom sauce Sst w/ mush

Seafood parmigiana Sfd parm

Vegetable salad with ranch dressing VS wd RD

Macaroni and cheese Mac n C

Quarter pounder burger with bacon lettuce and ¼ B wd BLT

tomato

It will also be helpful to underline extreme degrees of doneness like extra rare and very well
done. This emphasizes the fact that the guests requested the item to be prepared that way. You
should also note any special requests. In the event that abbreviations cause confusion and errors
rather than expediting the service, it is better not to use them anymore.

7. Repeat the order

Do not forget to repeat the orders once all the guests have given their choice. This will
prevent errors and misunderstandings.

Taking order from the guests should not be time consuming. It is important to be keen on
details when taking order. It is also necessary to be systematic when doing this task so that there
will be minimal error and disruption to the guest.

35
 FOOD AND BEVERAGES SERVICE 2

NAME: ______________________________________ DATE:______________

ACTIVITY 3
A. Using the abbreviations discussed, identify the guest’s order indicated in each number.
Write your answer on the line.

____________________________________1. F Chk and Sfd parm

____________________________________2. RB VWD

____________________________________3. Prm T-st w/ RS

____________________________________4. F Chk w/ Mc n C

____________________________________5. ¼ B wd BLT and RS on the side

____________________________________6. Sst w. mush and VS w/ RD

____________________________________7. BKD Ch Af

____________________________________8. BR Bf

____________________________________9. RB w/ RS

____________________________________10. Prm T-st served w/ VS and RD

B. Explain the image for the good spot of the server.

36
 LESSON 4: ACCURATE INFORMATION ABOUT ANY
SPECIAL GUEST REQUEST

TECHNICAL TERMS:
Celiac – a type of food intolerance where person cannot tolerate the gluten content of food
items

Diabetic – a condition wherein the human body cannot use glucose normally

Diet – a prescribed amount and kind of food to a person due to medical and health basis or a
practice of eating and drinking that will result to reducing weight

Kosher – a Hebrew term that fit or proper; food that can be eaten under the Jewish law since it
was cleaned and prepared according to the said law

RELAYING ACCURATE INFORMATION ABOUT ANY SPECIAL REQUEST

REGARDING DIETARY OR CULTURAL REQUIREMENTS

A good server makes every effort to serve the guests the same way. He or she cannot choose
which guests he or she serves. There are times when servers encounter guests who have special
needs, be it because of a special diet for medical reasons because of cultural requirement. These
guests require special attention. Guests with special needs know what they can and cannot eat.
Hence, it is important for servers to accurately describe the dishes and how they are prepared so
that the customer can make the correct choice. Guessing is never an option. In these situations, the
server must be more careful in taking and processing their orders.

Special diets may include allergies, diabetic diet, low cholesterol diet, and low sodium or salt
diet (Lilicrap, Cousins, and Smith, 2002).

 Allergies are commonly caused by nuts such as cashew, pecan, and walnuts fish, shellfish,
and eggs. The immune system reacts to the protein content of these food items because it
perceives as them as harmful to the body.

 Diabetic is the inability of the body to utilize glucose in the body. The body cannot control the
glucose level. Hence, high sugar dishes are avoided.

 Low cholesterol diets involves avoiding greasy food such as fried or sautéed since it contains
saturated fats. Poaching and grilling are acceptable methods of cooking. There should also be
limited amount of animal fats in this kind of diet.

 Low sodium or salt diet requires minimum amount to no use of salt in the cooking process.
The aim of this diet is to reduce the sodium or salt consumption of a person.

Culture and religion may influence a person's diet. Various beliefs have differing
requirement to the dishes or ingredient that can be consumed. This may also include restictions on
preparation methods, cooking methods, and the equipment used.

37
 The list below summarizes these needs.

 Hindus. Beef is a restriction. They rarely eat pork. Sometimes, they do not eat other meats,
fish, or eggs. Cheese, meat, and vegetarian dishes may be included in their diet.

 Jews. Their diet consists mainly of kosher animals. Some of the food items that are not
tolerated in this kind of diet are pork or pork products, or animal fats, and gelatin from beasts,
In addition, in this kind of diet meat and dairy products cannot be consumed at the same meal.

 Muslims. Eat meat is restricted unless it is lawful or as required under Islamic Dietary Law
(halal meat).

 Sikhs. Some prefer vegetarian diet because they do not eat beef or pork. They do not eat
halal meat too.

 Roman Catholics. There is very limited restriction on their diet during Ash Wednesday and
Good Friday, they do not eat meat.

Another form of diet is vegetarianism. It may be derived from cultural religious, moral or
psychological considerations. It is therefore necessary to be able to describe food accurately. There
are several forms of vegetarianism. Below is a description of some of the forms of vegetarianism.

 Semi-vegetarian. They will not eat red meat only or all meats. Some may exclude all type of
meats except poultry. Fish, dairy produce, arid other animal products may be incorporated in
their diet.

 Lacto-ovo vegetarian. All types of meat, fish, and poultry are excluded in their diet. They will
tolerate the consumption of eggs, milk, and milk products.

 Lacto-vegetarian. Their diet may include milk and milk products only. They do not eat al types
of meat, fish, poultry, and eggs.

 Vegans. They do not eat any food from animal origin. Diet is composed of vegetables,
vegetable oils, cereals, nuts, fruits, and seeds.

 Fruitarians. This is a more strict form of vegetarianism. Diet is consists mainly of raw and
dried fruits, nuts, honey, and olive oil.

Servers should know enough about each of these dietary needs so that they will be able to
assist guests in choosing food items from the menu. They should also know what to do in order to
meet these needs. To assist guests with special needs, they must have a good working relationship
with the chef and cooks, Some of the guests with special needs may request ingredients to be
omitted such as salt, oil, butter, or cream. Other guest would need correct information in order to
choose based on their diet accordingly. Either way, the server must keep a good line of
communication with the back-of-the-house.

FOOD AND BEVERAGES SERVICE 2

38
NAME: ______________________________________ DATE:______________

ACTIVITY 4
Write down food items that must be avoided or special arrangements that must be
considered in the following situations.

1. Guest has allergy.

________________________________________________________________________
________________________________________________________________________
2. The guest is in a low sodium diet.
________________________________________________________________________
________________________________________________________________________
3. The guest is a Buddhist.
________________________________________________________________________
________________________________________________________________________
4. A lacto-ovo vegetarian is arrived.
________________________________________________________________________
________________________________________________________________________
5. The child is lactose intolerant.
________________________________________________________________________
________________________________________________________________________
6. The guest is a vegan.
________________________________________________________________________
________________________________________________________________________
7. The guest is a Muslim.
________________________________________________________________________
________________________________________________________________________
8. The claims that he is a Hindu.
________________________________________________________________________
________________________________________________________________________
9. It is Holy week; most of your guest are Catholic.
________________________________________________________________________
________________________________________________________________________
10. The guest mentioned that he is a Sikh.
________________________________________________________________________
________________________________________________________________________

LESSON 5: GLASSWARE, SERVICE WARE AND CUTLERY

SUITABLE TO MENU CHOICES

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 TECHNICAL TERMS:
Guéridon service – a type of restaurant service wherein food is cooked or finished then
presented to the guests at a table from a gueridon or a movable trolley

Réchaud – a French term that means a stove

PROVIDING GLASSWARE, SERVICE WARE,

AND CUTLERY SUITBALE TO MENU CHOICES

The amount of service ware needed in a cover depends on the type of service and the meal to
be served. There are several types of table service. This includes French service, Russian service,
English service and American service.

French Service

This is the most elegant and expensive style of service. It originated from the European nobility
and nowadays being enjoyed by a few people who have a time and can afford expense of the meal
served. This is commonly used in upscale restaurants, hotel dining rooms, cruise ships and
casinos.

In this type of service, the food is either cooked or completed at a side table. The food is
transferred from the kitchen to the dining area using a cart called a guéridon and is kept hot using
a small spirits stove called réchaud. This type of service is expensive to implement since it
requires expensive carts and additional skills required of a server.

The French cover requires the following dining tools:

KNIVES SPOONS FORKS GLASSWARES

 Fish knife  Soup spoon  Dinner fork  Water goblet
 Dinner knife  Table spoon  Dessert fork  White wine
 Salad knife  Long spoon  Cocktail fork glass
 Butter spreader  Dessert spoon  Salad fork  Red wine glass
 Tea spoon  Collins glass
 Demitasse spoon  Sherbet glass
 Champagne
saucer
PLATES CUPS AND OTHERS
SAUCERS
 Dinner plate  Demitasse cup and  Coasters
 Fish plate or salad saucer  Ash tray
plate  Cup and saucers  Creamery set
 Side plate or bread
plate
 Dessert plate
 Side plate or
appetizer plate

Advantages of this type of service include the special attention each guest receives and the
undeniable elegance it possesses. However, this may result to a fewer guests served and a

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requirement for a larger space and greater number of professional servers needed. This service is
time-consuming too. (Dahmer and Kahl, 2009).

Russian Service

This type of service is very similar to French service. It is very formal and elegant as well
because guests also receive special attention. However, there are two major differences. First, only
one server is needed. Second, the food is fully prepared in the kitchen and brought to the dining
area in platters.

For each guest, hot food is placed on hot plates and cold food on cold plates. The server
carries the platter of food to the dining area. Standing on the left of the guest the server shows
them the food and serves from their right side using a large spoon and fork. The guests are served
by the server on a counterclockwise arrangement. The remaining food is then returned to the
kitchen.

The elegance of the service does not entail too much time and cost. Some disadvantages of
this service are the number of platters needed and the investment that must be made on
silverware.

The following dining tools are in included in a Russian cover:

KNIVES SPOONS FORKS GLASSWARES

 Soup spoon  Dinner fork  Water goblet
 Dinner knife  Table spoon  Dessert fork  Collins glass
 Salad knife  Long spoon  Cocktail fork
 Dessert spoon  Salad fork
 Tea spoon

PLATES CUPS AND OTHERS

SAUCERS
 Dinner plate  Demitasse cup and  Coasters
 Salad plate saucer  Ash tray
 Dessert plate  Cup and saucers  Creamery set

English Service

This is also known as the family style dining or host service. The food on platters is brought
from the kitchen to the host of the dinner. The host then carves the meat, if necessary, or serves
the meal on the plates of the other guests. There are also times that the dishes are passed around
so that the guest can serve themselves. This is why this service is known to be the simplest and
the least expensive.

The disadvantage of this type of service is that much of the work is designated to the host.
Hence, only one person is serving the meal that makes the service trime-consuming.

English cover will include the following dining tools:

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 KNIVES SPOONS FORKS
 Dinner fork
 Dinner knife  Table spoon  Side fork
 Side knife  Side spoon
 Butter spreader

PLATES GLASSWARES OTHERS

 Dinner plate  Water goblet  Coasters
 salad plate  Red and white wine  Ash tray
 bread and butter plate glasses  Creamery set
 Side plate or appetizer
plate

American Service

This type of service is less formal than and is very flexible. It can be done simply and
casually or complex and with elegance. This can be used to serve a guest who wants a quick
meal from casual restaurant or guest who wants to enjoy food that is elegantly designed by
dining in a five-star establishment. The food, in this type of service, is individually plated and
brought out to the guest.

American cover will include the following dining tools:

KNIVES SPOONS FORKS GLASSWARES

 Soup spoon  Dinner fork  Water goblet
 Dinner knife  Table spoon  Collins glass
 Dessert spoon
 Tea spoon

PLATES CUPS AND OTHERS

SAUCERS
 Dinner plate  Demitasse cup and  Coasters
 salad plate saucer  Ash tray
 Side plate  Cup and saucers  Creamery set
 Dessert plate
 appetizer plate

The type of service used in foodservice establishment depends on the target market. The more
elegant the style of service, the more expensive the restaurant is. Hence, glassware and service
ware must be carefully chosen in order to suit the service style used in a foodservice
establishment.

FOOD AND BEVERAGES SERVICE 2

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NAME: ______________________________________ DATE:______________

ACTIVITY 5
List down the glassware, service ware, and cutlery suitable the following types of service.

SERVICE GLASSWARE SERVICE WARE CUTLERY

1. French Service

2. Russian Service

3. English Service

4. American Service

END OF 4TH QUARTER

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