TIMELINE OF THE

HISTORY OF TABLE
SERVICE
BY: KINFOLKS
BONNA ALBARRACIN
CIPRIANO ALCAIN
MARY CHRIS CAMARILLO
DORIS DAVIS
EDSIEL GERONGGAY
JAYRALD REQUINTO
 Changes in social structure, architecture, and the food served influenced table service.
Today's dining habits, whether in formal dining rooms, bistros, or family restaurants, can
be best understood by contrasting the food and ways our forefathers ate, particularly when
they dined in banquets, with our own customs—even some of the bizarre jargon used in
today's kitchens and dining rooms,which has its roots in the past.

Dinner’s status is crucial. Large platters of food

Standardized, with a fixed
structure for the dishes
served and held at private
rooms.
Dining room were small and
contains couches for the
THE
guest. (it defined by number
ANCIENT of couches, 5 couches with a
WORLD: table in front of each couch).
GREECE Basket of bread on each table
3- Course Meal
*Fruit, Poultry, and Savory
Dishes
* “Mezze”
*Fresh Seafood and Roasted
Meats Dried and Fresh
Fruits, Cheese, Nuts and
Small Pastries Watered
Down Wine

Adopted a great deal of 3- Course Meal

Greek culture * “Gustom”- Hors
Romans more elaborate d’oeuvre and
than Greeks “mulsum”-
Rules and Status were very honeyed wine
important *Mensa primae- “first
THE Families dined together table”
ANCIENT Invitations very important * Mensa secundae-
WORLD: (by whom and to whom) “second table”
fruits and sweets
ROME
served with
“unwatered” wine

Status and Power still Guests wipe hands (no forks)

important Napery- linen; napkin; apron
Dining Room is now the from napron
“Main Hall” “Napper”- means to coat or
“Boards”- daily meals cover
Tables in U shape French and English Banquet
Dais for honored guests and Food served in “messes”
MIDDLE AGES
host (bowls) and put on platters
THROUGH THE Covered tables- “sanap” shared by 2 to 3 people.
RENAISSANCE overcloth Food on “trencher” of stale
Salt Cellar- salt very valuable bread
Chairs vs. Benches Carving English and French: wealthy;
knife- “officer of the mouth” have lots of silver
Guests bring their own knifes serviceware
French tables covered by
“nappe”
 Study of food and service

MID 14th
CENTURY

“On Honest Indulgence and Good Health” Platina of Cremona-

Interest in manners and etiquette
MID 15th
CENTURY

Medicis of Florence and Henry the VIII- Classic Fine Dining

*Wash hands before eating
*Fork used in serving food
*Best Food to Guests
16th *Men and Women share a real plate and eat with spoons
CENTURY

Special linen and dining room staff

1789- French revolution brings “democratization of dining”
Restaurant appear in France- 1769
restoratives
18Th
CENTURY
 Guest- centered service
1825 Brillat-Savarin “Physiology of Taste”
Industrial Revolution brings need for “quick food service”
Counter Service is introduced
19Th RR means series of restaurants- Harvey House- all female wait
staff
CENTURY

TYPES OF SERVICE

Found in restaurants offering classic French cuisine and in other

types of operations that cater to a sophisticated clientele.
Food is brought from the kitchen on silver platters, carefully
arranged and suitably garnished as it served.
FRENCH Highly skilled staff is required to give good French service.
SERVICE

Variation of French service

All carving and finishing is done in the kitchen
Hot food does not get cold while it is being finished in the dining
RUSSIAN room
SERVICE

All food I plated and garnished in the kitchen

Highly skilled French Service waiter and captain are not required
Food is more likely to be the proper temperature when it is
served.
AMERICAN
SERVICE
 Used to stand-up affairs (cocktail parties or receptions)
White-gloved waiters circulate among the guests, passing
finger foods such as; canapés or finger sandwiches, arranged
on small silver trays.
BUTLER Champagne is sometimes served butler style at weddings.
SERVICE

Unusual in an urban restaurant, but is suited to a country-style

operation that offers a limited menu with unlimited portions
for a set price.
FAMILY-
STYLE
SEREVICE

Have 3 types
*Buffet- guest obtain all their own foods and drinks
-the service person has only one job- to clean up dirty
dishes
*Modified Deluxe Buffet- table is set 2ith utensils and guests
are served coffee and perhaps desert by the service
BUFFET person.
*Deluxe Buffet- guests are served the first and second course,
SERVICE as well as their beverages and dessert.