Food and Beverages

1. Table Reservations – is an arrangement made in advance to have a table available at a

restaurant.
2. Service Stations and Equipment Preparation
Linen
 Table Cloth – a piece of cloth, paper, or plastic used to cover the dining table.
 Place mat – a piece of cloth, paper, or plastic over which the table appointments to be
used by a diner are arranged. Place mats come in different shapes and range of sizes of
a mat is 46cm x 61 cm.
 Silence Cloth – a thick material used under a table cloth to minimize noise during table
setting and dinning
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 Top Cloth – a piece of cloth placed over the table cloth to protect from being soiled and o
at the same time enhance the appearance of the table. It comes in varied colors and l
materials to match the dining room atmosphere. e
 NAPKINS – pieces of cloth or paper provided for guests use during dining to wipe off e
spillages and / or smears and smudges on the diner’s lips. It comes in different sizes n
depending on the meal and style of service observed, thus:
 Dinner Napkins – traditionally made of white linen damask or plain-colored linen
material, the standard size of which is anywhere between 46 to 61 cm square
 Luncheon or breakfast napkin – made of absorbent material or paper, the standard size
of which is anywhere between 23 to 30 cm square.
 Tea napkin – used for merienda, snack, tea, the standard size of which is anywhere
between 15 to 23 cm square.
 Cocktail napkins – a small piece of material, the standard size of which ranges from 10
to 15 cm square; cocktail napkins come in different colors or design.

DINNER WARE - All table over which placed during dining are called dinnerware. They come in a
variety of materials including clay, glass, ceramic, plastic, and paper. The type of material used
determines the quality, price, and durability of the dinnerware.

SELECTION OF DINNERWARE - Dinnerware must be selected based on the following

considerations
1. Shape of each piece
2. Versatility of use
3. Type of material in relation of one’s requirements
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4. Design in relation to the style of service
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5. Workmanship
D 6. Availability
A 7. Durability
Y 8. Price

TYPES OF GLASSWARE - There are three types of glassware:

1. Lime glass
2. Lead glass
3. Borosilicate glass

SELECTION OF GLASSWARE

 The quality of glassware is determined by its clarity , luster, freedom from bubbles or streaks,
absence of shade of color, perfect shape, and smooth, rounded edges.
 Glassware must be selected based on versatility of used, quality of material, flexibility of design,
availability, and price.
 3. Dining Tables Set Up – refers to the manner in which the table appointments and foods are
arranged on the table or any surface for dining.

How a Table will set depends on:

 The style of service desired
 The food to be served
 The number of people who will dine
 The type of table appointments to be used
R
Cover – the space and the table appointments set for each diner. O
M
Guidelines in Table Setting E
 Table appointments must be placed one inch away from the edge of the table L
 The plate is placed at the center of the cover.
 The knife is placed at the right side of the cover an inch away from the plate, the blade
facing the plate.
 The fork is placed at the left side of the cover, tines upward
 The spoon is placed next to the knife with the bowl facing up.
 The napkin is placed next to the fork.
 The glass is placed just above the point of the knife.

4. Welcome and Seat the Guests

Guest greeting
 First impression from the guest is important
 First Impression Is The Last Impression
 Every guests attended to the restaurant or hotel gain their first impression from the
staffs who acknowledge their presence and the greeting they receive.
R  The waiting service actually begins with greeting of the guests.
A
M Guest seating
O  Normally, seating the guest is done by hostess.
N  Hostess will lead the guest to their table which had being set if the guest had make a
reservation.
 If not, just seated the guest according to the number of cover.
 When arrived at the table, pull the chair for the lady
 After all the guest has being seated, unfold the napkin and laid it on the guest’s lap
(repeat it until the last guest)

5. Take Food and Beverage Orders

When taking order (Drinks)
 Greet and introduce ourself
Ex: Good evening, how are you, my name is..I’ll be taking care of you for this evening. G
 Maintain eye contact with sincere smile E
 Drinks to be offered to the ladies first. S
 Beverage will be offered immediately upon seating. R
 Alcoholic beverages to be offered to non-muslim guests. E
 Do not offer mineral water as the first alternative.
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How to Offer a Drink

 May I take your beverage order please?

 Would you like a glass of juice, soft drinks or perhaps a cup of coffee Sir / Maam.
 R  Would you like a glass of wine, cocktail or a soft drink while you are looking through the
S menu?
E  May I serve you a glass of champagne or a glass of wine cocktail to begin your evening
G with us Sir/Maam
 Would you like to have a glass of wine cocktail as an aperitif drinks Sir / Maam

When taking the order (food)

 Repeat the order

 Preferences to be obtained.
 Regular guests will be offered their preference (“guest name”) May I bring you, your
usual…?
 Don’t rush the guest, wait till the guest is ready to order.
 Guest will never be told “NO” but offered an alternative solution.

Verbiages…
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• Allow me to leave the menu with you / May I leave the menu with you.
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• I’ll be rigth back to take your order.
D
• I’ll be back once you are ready to order.
• Thank you, I’ll be right back with your drinks Sir / Mam. I
E
Example of Recommendation

• Allow me to recommend you our champagne cocktail, - it is a mixture of cream de cassis,

pineapple juice, toped up with Gosset Champagne, its sweet and fruity, I believe you will be
definetely enjoy it.
• Allow me to recommend you our champagne cocktail called Bellini, it’s a mixture of peach
liquor, peach syrup, topped up with Gosset Champagne, it’s sweet and fruity.
• Would you like to have a glass of “Blue Velvet” which is a champagne cocktail, added with blue
curacao, known to be very smooth drink with a citrus oranges flavor, as your aperitif.

Prepared by: Group5

Coleen Benabaye
Judy Ann Basinillo
Nomar Metante
John Eldie Arias
Romel Paquibot
Gesrel Formentera