Table

service
objectives

• Define dining etiquette

• Demonstrate the ability to set
a table
• Identify basic table manners
• List the three types of serving
styles
• This unit is important to teach
because these skills are basic skills
that students can use in everyday
life.
• It is important for students to be
aware of basic table manners in
order to be presentable members of
society. Also, one is never aware of
who might be watching them while
they are eating.
• Addition, students may one day have
scholarship or job interviews over
lunch or dinner and would need to
use table manners.
• Lastly, it is important for students to
know how to select the proper
kitchen utensils before starting to
cook for safety purposes.
TABLE
SERVICE
•A type of
hospitality service
where customers
or guest are
seated at tables
and served by
waitstaff.
•The basic function
of a messman is
to serve food to
the officers,
crewmember,
passenger and
guest.
•The Messman have
more direct
contacts with the
officers than any
other crew in the
steward
department.
• The
appearance ,physical
condition and conduct
of messman are
factors affecting their
initial
employment ,their
rating on the job ,and
their possible
promotion.
• The messman is the
sole communication
link between the
officer and the
galley ,so he must
be familiar with the
food he will serve.
•He should
know what food
is to be served
first and the
next course.
•He needs to know
the time it will
take to prepare,
especially when
foods are on A la
Carte order.
•Estimating the
appropriate time
he should return to
the galley pick up
food fresh from the
griller, oven or
frying pan.
GOING
TO
THE
NEXT
MAN
•Straighten up
slowly. Don’t
brush against
officer's
uniform.
•Bring your left
foot back in
line with the
right foot for
balance.
•Turn to the
right and
serve the
next officer.
•Practice this
system until it
becomes a habit-
you’ll have lesser
accident when the
sea gets rough.
SERVING IN A
ROUGH SEA
Place your left
foot firmly on
the deck
between the
chairs .
1.Put your right foot about ½
feet behind left leg of the
chair.
Bend forward and
rest left hand on the
edge of the table.
Straighten up
slowly .Don’t brush
against officer’s uniform.
Bring your left foot back
in line with right foot for
balance.
Turn to the right
and serve next
officer .Repeat
same system.
CORRECT
HANDLING
OF PLATE
•Place each dish on
the table with the
four fingers of the
hand under the
lower edge and the
thumb on the upper
edge.
CORRECT
HANDLING
OF
SILVERWA
RE
•Hold silverware
by the handle
when it is laid in
place. Be sure it
is clean and
spotless .
•Handle water
goblets by
their items
and tumblers
by their basis.
INTERNATIONAL
FOOD SERVICE
STANDARD (IFSS)
SERVING
FOOD
• The tray is at the right
hand of the server.
• When serving, pass the
food at the left side of
the guest and slowly
place it to the center of
the cover . Remember
that the service flow is
clockwise, except when
you are executing a
Russian service.
SERVING
FROM THE
PROPER
SIDE
LEFT SIDE
•Serve everything
except liquid from
left side. Remember
if this way – the fork
used to eat the food
which you are
serving on the left
side
RIGHT
SIDE
• Serve coffee, tea ,
milk and water from
the right side .
Remember if this
way the spoon
which will be used in
the coffee or tea is
on the right side
REMOVIN
G DISHES
•Remove the dishes
from the right side
if you`re not sure
that the officer has
finished , as him
don’t rush him.
Food legislation mandate of
1990 requires correct
handling of food and food
handlers must know the
prevention of food poisoning.
Never wear jewelries
when serving or else
you will look richer than
your guest . Do not
apply perfumes on your
body . It looses one`s
appetite
Do not raise the
tray too high
especially when
you are serving
during rough
seas
SERVING
DRINKS
Serving drinks is passing the
right side of the guest , and
ladies first . The tray is at
the left hand of the server.
Formalitie
s:
Excuse me ma`am can I get
you something to drink?/
Excuse me , would you care
for something to drink ?
Would you like to order
another drink
ma’am/sir?/How about
another round ma’am/sir?
SERVING
DRINKS
• If red wine is ordered do not
serve it with ice.
• Red wine must be at room
temperature.
• White wine is chilled before
serving.
• Cognac brandy and straight
drinks must be served with ice
cold water at the side.
• Do not serve soft drinks by the
bottle, you may piece it on
goblets or in 8 oz glass.
• It is safety precautions during
rough seas.
• In getting the order
always write it in a
pad then repeat the
order, after placing
see if you don’t miss
any drink “
Say ,Excuse me
ma’am/sir may I
repeat your order?”
CARE OF
LINEN
• One of the duties of a
mess man is the care
of linens . Laundering
these items take
priority over drapes ,
curtains or personal
clothing.
CARE OF
TABLE CLOTH
, SILENCE
PADS AND
NAPKINS
• Table cloth must be folded
along their original creases
and smoothened out to avoid
wrinkles.
• Silence pad are cushions
places between table tops and
table cloth to minimize the
sound of items placed on the
table.
• Napkins are stowed in a clean
and well ventilated place.
• Napkins are never used to
wipe off spoiled.
DISHING OR
BUSHING OUT
•The tray
must be at
the left hand
of the server.
•Soiled glassware
and chinaware`s
are being picked
up from the right
side of the guest
•Remember not
to overload the
tray to keep
away from
breakages and
looses.
•You can always
come back to
the table to
pick up soiled
items.
•Do not raise
the tray too
high so you
could see your
load.
•Walk silently
while serving
the food with
no rushing.
PRECAUTION
S TO TAKE
IN A
LOADING
TRAY :
1.Be sure the
tray is clean.
2. Before leaving the
serving station , check the
order to see that it is,
complete , properly cooked
, the right number for
serving properly garnished
and attractively served ,
with no spilled food on the
edges of the dishes.
Before leaving the galley , check
the tray to see that all foods and
the necessary serving equipment
for the course are on it .
4. Bend the
knees and
not the
back when
picking up
a tray and
when
putting it
down.
5. Rest the elbow
close to hip when
carrying an arm tray.
As you serve the order
mention the name of the
dish example “your
Grilled Entrecote
ma`am.
LOADIN
G THE
TRAY
A tray should be loaded
so that so that is will be
evenly balanced and
the objects on it will
neither spill nor slip
while it is being carried.
1. Put the larger ,
heavier plates and the
dishes in the center and
lighter pieces towards
the edges.
2.Cups are not
place on the
saucers.
3. Hot and cold
dishes do not
cone into contrast
to each other
4. Tea and coffeepots
are not filled so full
that liquid will leak
from the sprout
BRUSHING
AND
CLEARING THE
TABLE
1.To maintain the cleanliness of
the table , soiled dishes should
be immediately removed . As
tray once soiled should be
changed with clean ones.
2.When everyone at the table
has finished eating the
entree` served , remove all
the soiled dishes , flatware
and condiments , except the
water glass and coffee cups ,
which should be refilled and to
be removed only when guests
3.Brush the tables with a
clean, moist side towel
whenever necessary. Take
care not to spill crumbs on
the lap of the customer. Use a
small plate to catch crumbs.
4. When removing used dishes,
always excuse yourself and ask
permission from the guest. You
may say “Excuse me Sir, may I
take your plate now?” or may I
clear the table now?”
5. As a general rule,
bushing out from
the right of the
guest.
6. When bussing,
follow the standard
procedure the 3 S’s
Scrape
all dirt and crumbs
from the plate and
put them into one
container.
Stoc
k
put together
equipment of the same
kind and size.
Segregate all types according to size.
* All soup spoon in one container
* All dinner knives in one container
* All teaspoon, demitasse in one container
* Use bread in one basket
7. Remove largest
plates first, followed by
smaller ones so that
they can be easily
stocked. Place large
ones at the center of the
tray.
8. Do not stock dishes too
high. This can cause
accidents and create clatter.
9. Avoid overloading
tray/buspans.
10.Carry tray by placing palm of
hand at the centermost bottom
keeping elbows close to body;
bend your kness, not back when
stooping to pick up the tray.