PRACTICAL NO: 10 SERVICE OF A FORMAL TDH MENU WITH ACCOMPANYING WINES THE MENU

Menu
Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar Dom Perignon Vintage 2002, Brut *** Spiced Winter Squa" S#p Oy!ers & Pearls

Chestnuts, Arkansas Black Apple, Watercress and Maple *** Shallot cru!ed Atlantic Sea Bass

Salsify, Spinach, Soubise and Red Wine Reduction Beringer Vineyards, Chardonnay, 2002 *** Lime Sorbet *** Sh#lder of Rabbit Farcie

Baby Fennel, Michigan Sour Cherry, Pistachio and Sauce Prigourdine

Chateau La Tour, Pauillac, 1999

*** Ra&berry Dacquo'e

Crisp-Chewy Meringue layers, lemon cream and raspberry-whipped cream

St. Supery, Moscato, California 2007

*** Coee or Tea

Notes compiled by Ashish M. Dighe!

1 out of 4

PRACTICAL NO: 10 SERVICE OF A FORMAL TDH MENU WITH ACCOMPANYING WINES FORMAL TABLE COVER SETTING FOR THE MENU

Bud Vase

Menu

Cruet Set Sweet Wine White Wine Champ agne

Red Wine

Side Plate

Napkin Fold

TABLE SETTING All Purpose Spoon: Oysters and Pearls Soup Spoon: Squash Soup Fish Knife and Fork: Atlantic Sea Bass All Purpose Knife and Fork: Shoulder of Rabbit Sweet Spoon and Fork: Raspberry Dacquoise

Notes compiled by Ashish M. Dighe!

2 out of 4

PRACTICAL NO: 10 SERVICE OF A FORMAL TDH MENU WITH ACCOMPANYING WINES STEPS IN SERVICE (a la carte) The procedure for service to a guest from the moment he/she enters the establishment until he/she leaves the establishment is listed in point form below. This is a suggested order and may change according to type of menu, service offered and time available. (Refer Practical no. 8 from Semester 2) On the guests arrival the following procedures should take place: 1. Guests are greeted by the host/hostess and then taken to the table and introduced to the station waiter. 2. The host is then indicated to the station waiter who helps seat the guests. 3. Removal of spare covers is done if necessary. 3. Station waiter unfolds each guests serviette and places it over his/her lap and turns the wine glasses up the correct way. 4. Sommelier comes to the table to offer the wine list for the choice of aperitif. Takes the order. 5.. Rolls and Melba toast are offered and butter placed on the table. 6. Menus are presented to host and guests. 7. Recognition of host is most important. 8. Station waiter takes the order of party through the host. He stands to the left of the host and should be ready to offer suggestions and advice on the menu or translate any items if necessary. 9. Sommelier comes to the table to see if any wine is required with the meal, taking the order through the host. He/she should be able to advise suitable wines to accompany certain dishes. 10. Waiters change covers where necessary for the service of the course. Accompaniments are placed on the table. 11. If wine is to be served with the course, the correct glasses are placed on the table. 12. Wine presented to the host. Host to taste. Guest served, ladies rst, host last. Approximately 6 glasses from a bottle of wine (4 oz. pour). 13. Plates are laid and course is served. 14. The station waiter must ensure that everything required for the service is on the sideboard prior to commencing service. Otherwise this might disrupt the service and may mean that the food is getting cold. 15. Under ats should be used under vegetable dishes and sauce boats. 16. During the service of the main course the meat should be served rst and placed on that part of the plate which is nearest to the guest. This should be followed by
Notes compiled by Ashish M. Dighe! 3 out of 4

PRACTICAL NO: 10 SERVICE OF A FORMAL TDH MENU WITH ACCOMPANYING WINES potatoes, vegetables and any hot sauces and accompaniments that have to be offered. 17. Station waiter offers more bread rolls, toasts and butter if required. 18. Clearance of main course to include side plates, side knives, cruets, butter dishes, and accompaniments. 19. Crumb down. 20. Lay cover for sweet course with the accompaniments. 21. Sommelier to clear wine glasses and wine bottle. 22. Serve sweet course. Cold dishes served before hot dishes. 23. Clear sweet course. 24. Take coffee order. 25. Sommelier to present liqueur trolley. Serve liqueurs as required. 26. Coffee service placed on table. Service of coffee. 27. Presentation of the bill. Payment to waiter or cashier. Points to Note: 1. Melba toasts, other breads to be offered before the wine service. 2. Sommelier to take wine order after station head waiter has taken food order. In this way, the sommelier can suggest wines that complement the food ordered by the guest. 3. Wine to be presented to the host, opened by the sommelier and then tasted by the host before being served to guests. ***

Notes compiled by Ashish M. Dighe!

4 out of 4