FAMILIARIZATION

z ON CATERING SERVICES

Prepared by: Ms. Antonelle Itong

LESSON SCOPE
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TABLE SERVICES
 Food and Beverage Sequences of Service
 Plate Service
-Carrying of plates technique
-Carrying of trays technique
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 In every banquet event such as weddings, baptism,

birthdays, meetings etc., there are sequences of program
that will affect the flow and the quality of service.

 Every start of the shift/duty, there will be a briefing for the

event. (about the profile of the event, menu, allergies, kids’
menu, VIP tables, special handlings, beverages, etc.)
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z 1.

 Before guests arrive,

the bread and butter
(pastries) must be on
the table already
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In a fast paced
service such as
birthday parties,
we usually leave
the bread basket
on the table and
let the guests
take their own
bread
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2.
 After the bread service,
the drinks are served
next.
 Serve beverages on the
right side of the guest
and make sure to hold
on the base/stem of the
glass.
 3.
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 This is the first course

that will be served on the
guest’s table.
 There are 2 kinds of
appetizer: Hot and cold.
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4.
 Before serving soup, offer to
refill the bread basket
 Serve soup from left side of
the guest and buss it out from
the right, make sure to clear
the soup spoon when
bussing out
z 5.
 Before serving main course,
offer first a wine to the guests.
 Note: If the guest asks about
your recommendation,
-Red wine for red meat
-White wine for white meat
 Serve main course from left
and buss out on the right and
buss out dinner knife and
dinner fork as well.
z 6.
 This is the last course of the meal.
But it is important to remember to
offer coffee first before serving the
dessert.
 When you buss out the plates from
the main course, buss out as well
every plates and utensils except
from the Dessert spoon/fork and the
beverage glasses. Empty glasses
must be cleared out.
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 Food must be served on the left and bussed out on the

right.
 You should aim to serve from the left: from changing
cutleries, to laying down food (but except for serving the
drinks) Plates are cleared from the table on the right side of
the guests.
 "SERVE ON THE LEFT, REMOVE ON THE RIGHT!"

 Start from clockwise direction

 Always prioritize serving women and elderlies

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 General rule in buss out: You can buss out plates only when everyone
on the table is finished with their meal.
 Cutlery crossed in an X means a person isn't finished with their plate.
If the knife and fork are parallel, the guest is finished and you may
remove their plate
 When they are done with their appetizers buss out the plates from the
table, make sure to clear out the appetizer fork and knife as well,
whether it is used or not.
 Dust away any crumbs on the table with a cloth or a small brush.
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 Stay focused and attentive on the needs- Food servers must

remain on the floor while the guests are eating
 Constantly monitor the floor to pick-up items or any trash

 Warn guests when serving hot dishes or beverages

 Handle all items quietly as possible around guests

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METAL TRAY
FIBERGLASS
PLASTIC
WOODEN TRAY
TRAY
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 Never carry trays with two hands or just by the edge or rim.

 Always sit the drinks tray on your left hand, so you can serve the drinks
with your right hand. Carry the tray with your left hand spread, and flat
under the tray.
 Use your right hand to balance the tray if you feel you are losing control
of it.
 When loading a tray:

-place the heaviest items in the middle of the tray

-place the tallest glasses at the back, nearest your body
-place the small or light items around the edge/corner of the tray
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Two Plate
z Carry

For the two plate method:

•Flatten your three fingers (excluding the little finger), these fingers will go beneath the plate and will be used to
keep it balanced.
•Your little finger will then be held directly beneath the rim, this gives
you extra stability as you walk.
•Finally the thumb is used on the upper side of the rim to make the
plate secure.
Don't let your thumb touch the food.

Keep the plate straight and held near shoulder level (but away from
your face), this helps avoid knocking your plates into anyone as you
make your way over to the table.
Three Plate Carry
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 Take one plate and place it on your right hand, your three middle fingers should be together, and your
thumb and little finger should be raised up. The three fingers hold the plate whilst the little finger and
thumb keep the plate steady.
 Take your second plate and rest the center on the thumb muscle of your right hand. Try moving it
around to see the best place to balance the plate on your right hand is, some people prefer balancing
the plate on the wrist. You can use your little finger to help stabilize the first and second plate.
 Finally pick up the third plate with your left hand.
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 When serving from a drinks tray, bend your knees and not your back. This
will stop your tray from sloping forward and drinks spilling or falling on to
customers
 Stand up straight with your shoulders back. Carry the tray at waist level,
not touching your body
 Announce drinks as you place them in front of the customer

 When unloading your tray, hold it slightly away from your side so you
don’t knock it as you stretch out
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