CHAPTER 4

TABLE SERVICE
-Table service may take place in food outlets like
restaurants, in function rooms for banquet function or
in a guest room if it involves room service. Whatever is
venue, service must be executed in accordance with
professional standards and with graciousness and
courtesy.
 TYPES OF TABLE SERVICE

AMERICAN SERVICE
- also called “Plate Service”
- usually done for a la carte orders, good for
one serving.
- Plate foods are served with garnish and
accompaniments on the right side of the guest.
RUSSIAN SERVICE
- The food is pre- arranged in the platter with
enough servings for one table; then the waiter dishes it
out from the platter to the individual plates of guests,
from the left side.
- Russian service is usually done for banquet
functions. It guarantees equal portioning of food
because the food served are pre-portioned and pre-
cut. It is preferred over plate service when there are o
heaters for individual plates.
FRENCH SERVICE
- This type of service involves tableside
preparation. The food is partially prepared and pre-
cut at the kitchen. Then the preparation is completed
in a gueridon at the side of guest’s table, usually done
by a chef (known as commis de rang) or a
headwaiter in his absence.
- French Service is very elegant and entertaining
but takes a lot of time. It is not advisable for diners
who are in a hurry.
BUFFET SERVICE
- This is self service because the guests have to
line up to get their food in a buffet table. The foods in
the buffet are classified and arranged in sequence-
from colds, to hot dishes and desserts. Hot dishes are
placed in chafing dishes to keep them warm.
- The risk in using this type of service is the
possibility of shortage. One way of controlling this is to
assign a waiter to portion and dish out foods for
individual guests.
Other Types of Food Service
1. Fast Food Operations
In this type of service, food is already prepared and
displayed in a food counter, ready to be served. Payment
maybe done through the cashier who is usually positioned at
the end of the counter. Service is made is faster and waiting
time is reduced when all menu items already for service. Food
in therefore prepared for inventory rather than to order.
The difficulty in this type of service is that the items that
constitute the basis of most fast food menus suffer from
deterioration in quality if not eaten quickly after preparation.
It is therefore important than the operator must be able to
arrive at par stock of items based on regular consumption to
able to avoid spoilage and losses.
2. Counter Operations
It is the traditional snack bar plan. Patrons
approach a counter where they give their order to
an attendant, who then assembles the items, fills the
order and receives payment . This service is very
common among food chain like Jollibee,Mc
Donalds,etc.

This type of service is ideal for diners who go for fast

service since they have limited time to eat their
meals.
3.Window service

In this type of service ,customer queue up the

windows or service station where an attentant takes
the order ,assembles and bags the items and collects
the money.In the Philippines it resembles the take
home counter.
4. Cafeteria
The foods in this type of service are pre- packed
and displayed in a counter. Customers line up to
assemble their own orders in their respective trays.
Hot items are prepared for inventory through a
window. In some countries, food is arranged for pick
up by the customers rather than counter attendants.
In the Philippines, customers simply identify their order
and the counter attendant issues the order. Payment
will be settled through the cashier who is usually
positioned at the end of the counter.
 SEQUENCE OF TABLE SERVICE
( A LA CARTE SERVICE)
1. Welcoming/ greeting the
guests…………………………………Receptionist/
Headwaiter
2. Escorting guests to their
tables…………………………..……..Receptionist
3. Seating the guest…………………..Waiter/ Captain
4. Offering Before- Dinner
Drinks………………………………….Captain Waiter
5. Serving of Drinks/ Water..………….Waiter/ Busboy
6. Presenting the Menu……………….Captain/ Waiter
7. Taking Food Order……………….....Captain/ Waiter
8. Placing orders to the kitchen….….Busboy
 9. Completing the Table Set-up……………Busboy/
Waiter
10. Picking up/ assembling the order……...Busboy
11. Serving food according to standard
Sequence……………………………………….Waiter
1st - Bread and Butter
2nd - Appetizers
3rd - Soup
4rt - Salad
5th - Main Course
12. Clearing of Table………………..………Busboy
13. Offering of Dessert…………..…………..Waiter
14. Serving Dessert……………….…………..Waiter
15. Offering/ Serving After- Dinner Drinks/
Coffee………………………………..…..Captain/ Waiter
16. Presenting/ Setting of Guest
Check…………………………………….Captain/ Waiter
17. Bidding Good- bye and thanking the
Guest……………………………………..All staff
 SEQUENCE OF DINING SERVICE- A LA
CARTE FINE DINING WITH WINE SERVICE
1. Welcoming/ greeting the
guests…………………..…………………Receptionist/
Headwaiter
2. Offering Before- Dinner Drinks
(aperitifs)…………………………………Waiter/ Wine Steward
3. Serving or Bread and
Butter……………………………………..Busboy
4. Presenting the Menu…..…………..Waiter
5. Serving before- dinner drinks
(aperitifs)…………………...………..….Waiter
6. Taking Food Ord.………………...... Waiter/ Captain
7. Placing/ picking up orders…….…Busboy
8. Taking wine order…………………………………………………………….Wine
Steward/ Captain
9. Completing the table-set-up…………………………………………….Busboy/
Waiter
10. Presenting and serving white wine…………………………………..Captain/
Wine Steward
11. Cleaning of aperitif glasses……………………………………………….Busboy
12. Serving appetizers, then soup……………………………………..……Waiter
13. Clearing of Soiled Dishes…………………………………………………..Busboy
14. Presenting and serving red wine…………….………………………..Captain/
Wine Steward
15. Serving the main course and side salad…………………………….Waiter
16. Refilling red wine glass……………………………………………………..Waiter
17. Refilling red wine glass……………………………………………………..Busboy/
Waiter
18. Clearing soiled dishes, crumbling down of tables………………Busboy
19. Offering and serving dessert…………………………………………Waiter
20. Offering/ serving coffee or liqueurs………………………………Waiter
21. Presenting and setting the bill……………………………………….Waiter/
Captain
22. Bidding goodbye to guests…………………………………………….All staff
 WELCOMING AND SEATING THE GUESTS
STEPS PROCEDURE RATIONALE
1. Be familiar with the Find out what tables are This makes it is to locate
set-up of the dining designed for 2, 3, or 4 the appropriate table
room people and which once for arriving guests
are reserved for those
with reservation.
2. Stay at the outlet Approach the guests, Eye contact and smile
entrance. look at each one, greet makes the guest feel
them with a smile and welcome and valued.
mention their name and
position (if known).
“Good morning Mr.
Guest. Welcome to our
shop”
With hands
outstretched, show the
way to the table and
say “May I suggest the
table for you? “
3. If there is no Graciously look At the Do not say just “we are
available table; host as you say; I’m full” as there might be
tactfully inform the sorry Sir/Ma’am but we seats that will soon be
guests and advise our fully book at the vacated.
them to wait at the moment, do mind Have a waiting lounge
lounge. waiting at the lounge for waiting guests to
and I’ll call you once make them
the table would be comfortable while
available. waiting.
4.If the guest has Tell the host: “we have Avoid asking “Do you
reservation, make sure prepared a nice table have reservations?”
his table is prepared in for your party Mr./Ms. This sounds offensive
advance. This way please”. for many guests.
5. Lead the guest Walk a little ahead of Waiter or captain must
towards the table. them when escorting pull the chair for the
them to their table. lady and assist her in
Endorse them to the getting seated.
captain or waiter and
assist them in getting
seated (if no waiter is
available).
 HOW TO TAKE FOOD ORDER

STEPS PROCEDURES RATIONALE

1. Approach the table Stand erect look at A pleasant greeting
and stand at the right each guest, smile and with a warm smile
side of the host. greet him or her by gives an impression of
name and title (if graciousness and
known). If not known, warm hospitality.
address them with sir
or ma’am.
2. Present the menu. Present it with the Menu should be
cover facing the carried to the table
customer if the menu is properly as illustrated
a book type (several in the diagram next
pages), if not, present page.
it open.
3. Take the food order. Ask customers if they If there is an honoree,
are ready to order take his/her order first.
“May I take your order
now?”
Take the order
beginning with the
ladies, then the
gentleman and lastly
the host.
4. Write down the Write down in an order For control purposes,
order. slip-in triplicate- 1 copy no order will be
goes to the kitchen dispatched from the
and 1 for waiter, 1 for kitchen without an
cashier order slip.
5. Take efforts to sale a Suggest appetizer, To increase sale,
complete meal. soup and salads to waiters must always
complement the main resort to suggestive
dish; offer variety of selling when taking
items; suggest wines orders. Make
that will best suggestions that are
complement the suited to the age,
meal. taste and needs of the
customers.
6. If the order is out Tell the guest outright Never make a guest
stock, suggest when his order is not wait for an order that is
appropriate alternatives available. not available. This will
or substitute. “I’m sorry Sir, but we run irritate him.
short of . But you Suggest appropriate
might want try “ alternative for out of
mention appropriate stock items.
alternative

7. If applicable, ask the example: Care must be taken in

guest how he wants his “How would you like the verifying orders and its
dish prepared. steak done rare preparation. Likewise
medium rare or well and special instruction
done?” or request of the
If an egg is ordered: customer regarding his
“How would the eggs order must be properly
done, Sir?” disseminated to the
kitchen to make sure
the customer gets what
he wants.
8. Write all orders in an Use a coding method in This will help in preventing
order slip in triplicate. identifying whoever the embarrassing
orders its time. situation whereby a
Do not forget to write the wrong order is served to
date, table number, the customer.
dishes ordered together
with the quantity and the Use standard
manner of desired abbreviations that can be
preparation. The name of understood by both the
waiter/ server must also waiters and the cook.
be indicated.
9. Repeat the order to the As you repeat, mention This is important to
customer the items ordered, prevent the
number of orders and the misunderstanding.
manner of preparation.
Get the menu book after
“May I repeat your order getting the order.
sir? You’ll have 1order of
fillet-mignon- medium
rare, one portion of
minestrone soup and
green salad. Did I get
your order right?”
10. Place the order to Give one copy of
the kitchen order slip to the food
checker and another 1
for the cashier for
billing purpose. The
last copy is for the
waiter.
 BUSSING AND CLEARING OF
TABLES
1. Pick up the first soiled plate holding the flatware
with your thumb.
2. Pick up the next soiled plate and position it as
illustrated above
3. Place the third plate o top of the two plates as
illustrated, scrape and separate the leftovers on
the second plate, segregate the cutleries on the
other plate a shown above.
4. Stack and segregate china wares together on the
third plate
 CHANGING SOILED
ASHTRAY
1. Soiled Ashtray
2. Get a clean ashtray to replace the soiled ashtray
3. 3. The clean ashtray is placed upside down directly
on top of the soiled ashtray
4. The used ashtray covered by the clean ashtray is
lifted away from the guest table. This is done to
ensure that the cigarette ash is not blown unto the
table dish.
 RULES IN ASSEMBLING AND SERVING ORDERS

1.Serve food in appropriate containers and

temperature.
• Hot food in hot plates
• Cold foods in chilled plates
2.Follow proper sequence in serving food. The
standard is to serve from the lightest to the heaviest
dish as in:
A- Appetizer
S- Soup
S- Salad
M- Main course
D- Dessert
C- Coffee or Tea
3. Serve the guests in the following order:

 Honoree
 Ladies
 Gentlemen
 Host
-But if there are children, they must be served first before the
aduts.
4. Serve the food on the appropriate side of the guest.
 Serve Plated food (American Service) From the right side
with the right foot forward and with the right hand holding
the plates.
 Dish out foods from the platters to the individual plates of
guest (Russian service) from the left side.
 Serve side dish. i.e. salad, bread, etc. from the left side.
5. Never reach serve food in front or across the guest
To serve another guest unless the set-up makes it
impossible to serve on the guest’s side in such case,
one can serve in front of the table but must ask
excuse and say: “Excuse me Sir/ma’am
6. Upon serving an order, mention the name of the
dish
7. Never Show the thumb on the plate when serving
so as not to touch the sauce/meat. Position the finger
this way
8. When Serving plated food, position the meat/ fish
directly in front of the guest with the logo positioned
on the top center of the plate.
9. When serving from a platter (Russian Service),
present food from the left hold the platter with the
left hand and dish out the food using serving spoon
and fork with the right hand
10. Use precautionary measures in carrying loaded
trays.
A. Place heavy items on the cernter to keep it balanced
B. Let the tray on the Shoulder with the palm of the hand
Supporting the tray underneath. It is still off- balanced,
use the other hand to support the tray. Rest the elbow
close to the hip when carrying the tray.
C. Make sure na bottom of the tray is clean.
D. Bend the knees, not the back, when picking up a tray
and when putting it down.
11. Always make an excuse when serving the dish and
also in clearing soiled dishes, say “excuse me sir/ma’am.
12. Never Forget to check the presentation of the food
before serving and see to it that it conforms to standard
presentation with the right portion and side dish. Check
also if it is contaminated with an foregn object if
something is wrong and lacking. Bring it back to the chef
for corrective actions.
13. Use side towel, Not napkins, in picking up hot plates.
14. Fill coffee/tea pots ¾ full; creamers 2/3 full.
15.Combine orders whenever possible in one trip.
16.Whenever possible save trips to the kitchen by filling
trays both ways
17. Never serve food and utensils that have fallen on the
floor.
18. Never touch nor serve foods with barehands. Use
Appropriate serving spoon and fork.
19. Use separate spoon in dishing out different dishes
to avoid blending of flavors.
20. If ice cream dippers are used, rinse them before
re-using to avoid blending of flavors.
21.Serve food according to table plan, with each
guest identified through the coding System to make
sure the right order is served to the right person.