NARRATIVE REPORT (GROUP 8)

FLOWER ARRANGEMENT AND CENTERPIECE

Types of Flower Arrangement
-Working in the flower industry, our team creates all different kinds of flower arrangements for our
clients each and every day. We make arrangements for various occasions and events all the time.
1. Centerpiece

- A centerpiece is a traditional flower arrangement that everyone knows and loves. These
arrangements typically come in vases that are four by four inches or even five by five inches. Centerpieces
are most commonly placed within the center of a dining table, however, they also can be utilized as cocktail
arrangements, interspersed throughout product displays, incorporated into nooks of flower walls, and
much more. A centerpiece is a timeless arrangement that will never go out of style.

2.Bar Arrangement

-A bar arrangement is a taller version of the classic centerpiece arrangement and holds a sense of
elegance and glamour that will draw guests to a new location. Bar arrangements are most notably found on
top of the bar to flank the busy, happening area.

3. Bud Vase

-Bud vases can be considered “miniature arrangements.” Often times bud vases accompany
centerpieces or bar arrangements by reflecting the same color scheme, mood, or style. They can be placed
near larger arrangements as complementary accent pieces and they can also help fill space.

4. Long and Low

-Long and low arrangements can appear more voluminous than a traditional arrangement because
they are spread out over longer surfaces. They’re often used in table flower designs for tablescapes to
create one united floral story across a table.

Styles of Flower Arrangements

1. Compact
- The style of a compact arrangement has a classic, timeless feel. A compact
arrangement is one in which all of the elements found in the arrangement are at the
same length. They are often dome-shaped, meaning that nothing is poking out of the
main “sphere” of the arrangement.

2. Loose and Wild

- An arrangement that is loose and wild is one where flowers are not arranged in a rigid,
uniform structure. Often, varying elements of the arrangement will be over-flowing
from the vase.

3. Single Flower Type

- This kind of arrangement uses only one flower variety for a chic and cohesive look.
Occasionally you may include hints of greenery to support the structural integrity of
the arrangement, but generally, this type of arrangement features solely one flower
type.
 4. Minimalist
- Minimalist arrangements are arrangements that utilize the simple, strategic use of
stems to create intentional negative space in a clean, modern way. A minimal flower
arrangement is truly a work of art. It can elevate the elegance of any event and give
guests a reason to longingly beam at your décor.

5. Monochromatic
- A monochromatic arrangement is one that utilizes flowers in a single color. For
example, it may be an arrangement that only uses pink blooms or one that only uses
white blooms. Monochromatic arrangements consistently make an impression on
guests and are always beautiful pieces.

6. Neutral
- Another classic style of arrangement is one with a neutral design. This style
arrangement uses a neutral color scheme, typically sticking with blacks, whites, tans, or
greens as the base. These arrangements often evoke a feeling of nature.

MOODS OF FLOWER ARRANGEMENT

- Another important factor for your florals will be deciding on the desired mood of your
flower arrangements. At the beginning of the event planning process, it’s important
to convey all style and mood preferences to your event designers so they can create
floral designs that will be appropriate and well-suited for your event.

1. CORPORATE
- Corporate arrangements are ones that mean business. They consist of clean, bold,
contrasting colors and elements that will not distract attention away from a brand or
its mission.
2. DARK
- Arrangements with a dark style feature blooms in darker colors. They emit a moodier
energy that is dramatic and fierce. Their colors are bold and their mood is even bolder.
3. FEMININE
 - Feminine arrangements are those that are colorful and fun with either bright or pastel
tones. They’re arrangements that use the light pinks, purples, whites, peaches, reds,
and more. They have a soft feeling that is also natural. Clients can’t go wrong with
choosing an arrangement with a feminine aesthetic.
4. OUT-OF THE-BOX
- It’s essential that out-of-the-box arrangements go beyond the norm. One may choose
to use a unique vase or to add eclectic elements to the arrangement to help enhance a
company’s branding or an event’s theme
5. ROMANTIC
- Romantic arrangements are those that look perfect when accented with intimate
candlelight. They are delicate arrangements that may have deep red or purple tones
throughout. Lace is an accent that complements these well.
6. RUSTIC
- Arrangements with a rustic mood can be considered rough, aged, or natural. They are
casual pieces that often use elements from nature.
7. TROPICAL
- These arrangements most often use tropical elements such as palm leaves or
anthurium.

KINDS OF CENTERPIECE
1. TWIGS AND BRANCHES
- The arrangement of flowers on the stem (twig) in the form of clusters or groups
2. BALLOON
- Balloon arrangements have many names but are basically balloons tied together and
anchored with a weight ready for you to add colour and festivity to your party.
3. TALL VASES/STAND
- Tall, slender stalks adorned with multiple flowers, perfect for adding height and drama.
4. SHORT FLOWERS
- A small bouquet - perhaps you are thinking of a ''posy'' or a ''nose gay''. These are the
old-fashioned terms for a small bunch of flowers which have been arranged and tied so
they can be held almost like an accessory.
5. CANDLES
- used to secure a candle in a design.
6. CRECSENT
- Based on the size of the crescent, curved shaped flower stems are
selected for the arrangement. It makes use of the flexible stems such as
gladiola and carnations.
7. S’SHAPE
- This superb flower arrangement is usually big in size and can be
wonderfully presented for any special occasion or celebration.
8. ELLIPTICAL
- The flowers are arranged in the form of an ellipse. The flowers, which are
commonly used for this purpose are roses, sunflowers, dahlia, lotus,
tuberoses, lilies and many more.
9. OVAL
- The flowers, green stems and leaves are cut and trimmed in the form of
an oval shaped arrangement that is elegantly placed in a bouquet, flower
basket and bunches. The arrangement appears dense and bushy from
outside and is extremely elegant in nature.
10. HORIZONTAL
- The flower arrangement makes use of the shallow container where a
single big flower is accompanied with drooping flower branches on either
side.
11. VERTICAL
- This type of flower arrangement is mostly used in flower bouquets as well
as flower baskets. Different types of flowers with varying colors and
shapes are used prominently in this flower arrangement.
TABLE SKIRTING

BACKGROUND

Table skirting is all about making table look nicer. They cover the sides of the table and
can reach all the way to floor. But they’re not just for decoration because they are practical too.
They can hide things stored under the table or make old tables look nicer again. They are perfect
for events and is a great way to add style and usefulness of the tables (Beam, 2024).

OBJECTIVES
At the end of the lesson, students should be able to:
a. identify the types of table skirting; and
b. learn the importance of table skirting and its uses.

Table Skirting
A decorative fabric that is used to cover the table’s legs and provide an elegant and
polished look to the table.

Types of Table Skirting Pleats

1. Gathered or Shirred Pleat – are a popular choice due to the simplicity and
reasonable cost. A gathered or shirred table skirt is a fabric drape
drawn together by threads along the top hem providing extra body
to the skirt. A tighter gather gives a table skirt a full, ruffled
appearance.
2. Knife Pleat – are one of the most common kinds of pleating for table skirts. A knife
pleat is a series of narrow, sharp creases folded in the same
direction. Unlike gathered table skirts, knife pleats create smooth,
precise lines down the length of the skirt. The knife pleated table
skirt is a classic choice that is the least expensive of the pleated
variety.
3. Box Pleat – is made from a sequence of back-to-back knife pleats. Box pleated table
skirting is a good choice for a professional conference or business
meeting. The box pleats give the table a neat, tailored appearance.
Box pleats have a more pronounced projection than a simple knife
pleat, adding dimension and interest to business or formal tables.
4. French Box Pleat – provides even more volume than standard box pleats. French
pleats are narrower than regular box pleats, giving the bottom of
the table skirting a fuller appearance. French box pleats work
equally well in casual or elegant settings.

5. Plastic Pleat – used when considering budget and easy cleanup are a priority. Vinyl
fabric can be fashioned into simple gathers or knife pleats. Vinyl
table skirting is a cost-effective way to dress tables for any occasion.

6. Fringe Pleat – is a playful addition to party tables. Metallic, tissue and raffia fringe
skirts have a number of imaginative uses. This kind of decorative
fringe is a charming substitute for table skirting and serves as a festive
wall border for special celebrations.

7. Swag Pleat – banquet, business or party tables can be fitted with detachable swags
that are placed over any kind of cloth table skirting. Swags are
commonly attached with overlap clips that will not flatten or
damage the table skirt pleating. Swags are an easy way to dress up
an otherwise plain table skirt.

8. Diamond Pleat – is done from a box pleat table skirting. Each box pleat is folded to
meet its knife edges and connected using pins. The layers are
being interconnected to each other to form a diamond style.

9. Ribbon style – is done from a box pleat table skirting. The box pleat is folded
accordion and pinned at any part of the pleat allowing its sides
to form a ribbon shape design.

10. Simple Scallop – is a flexible style that may be done from a box pleat but looks better
in knife pleats. It adds texture to the basic table skirting and
helps improve the appearance of the table. It is done by
crumpling the pleats, leaving a single pleat before the next
crumpling is done.
11. Crumpled end – usually done at the bottom part of a diamond-style design. This gives
elegance and a distinct shape to the skirting. It is done by folding
the cloth in an accordion manner and attaching it to the area
where the diamond is connected.
Uses of Table Skirting
1. Buffet Table Skirting – used on a buffet table during a food service. It is usually black
or a practical colour.
2. Restaurant Table Skirting – can be used for dining room tables in restaurants,
banqueting halls or other venues. It is usually round or square.
3. Wedding Table Skirting – used for the head or top table where the bride and
groom and their wedding party sit. It is often white or pale and is purely decorative.
4. Cake Table Skirting – used for table of the wedding cake or gifts. This can also be
decorated with a valance or bows.

Basic Steps in Table Skirting

1. Decide the design of the table skirting. The following must be taken into
consideration:
a. Color of the skirting cloth
b. Design that fits the occasion
c. Availability of materials
2. Prepare the needed materials:
a. Top cloth or base cloth
b. Skirting cloth
c. Thimble
d. Pins
3. Lay the top cloth on the table
4. Fasten the cloth with thumbtacks on the edge or under the table while pulling the cloth
to straighten the surface of the table.
5. Locate the center of the table by laying another cloth from the corner to another. Fold
the laded cloth in to half to determine the center.
6. Fasten the skirting cloth using pins at the center with the middle half of it.
7. All sides of the table should be equally skirted and covered.
8. Apply your planned designs.

Importance of Table Skirting

1. It gives an opportunity to hide many unnecessary things right under the table
without anyone ever getting to see them.
2. It greatly improves the look of the table with the designs and the color of choice.
3. It will help protect the table from any potential damage because of this.
 TABLE NAPKIN FOLDING
BACKGROUND

Table napkin folding is an art that can enhance the appearance and functionality of any
table setting. Whether it is for a formal dinner, a casual brunch, or a festive occasion, there are
many ways to fold napkins to suit the mood and theme of the event (Gandasubrata, 2023).
OBJECTIVES
At the end of the lesson, students should be able to:
a. identify the types of table napkin folding;
b. demonstrate types of table napkin folding; and
c. value the importance of table napkin folding and its uses.
Table Napkin Folding
A small piece of table linen that is used to wipe the mouth and to cover the lap in order to
protect clothing. A decorative folding done with a napkin that also enhances the look of the table
and the dining experiences of a customer.
Standard table napkin folding are common and practical folds used in various dining
settings. They are versatile and serve practical purposes without needing any additional support
to stand upright.
Special table napkin folding are folds are more elaborate and decorative, often
requiring advanced skill to execute. They add flair and elegance to the table setting but typically
need a glass or support to stand upright, enhancing the overall presentation of the dining
experience.

Types of Table Napkin Folding

1. Basic Folds – the simplest and most commonly used napkin folds. They typically
involve folding the napkin into a basic shape, such as a rectangle or square, and are
suitable for everyday or casual dining settings.
2. Intermediate Folds – are a step up in complexity and often involve additional folds or
tucks to create more intricate designs. Intermediate folds can include techniques like the
fan fold, pyramid fold, or the bishop's hat fold. They are suitable for semiformal events
or dinners.
3. Advanced Folds – involve more complex and elaborate techniques that require
precision and skill. Examples of advanced folds include the rose fold, swan fold, or the
fleur-de-lis fold. Advanced folds are typically used for formal or special occasions such as
weddings, galas, or upscale events.
Types of Basic Folds
1. Flat Fold – is a simple, diverse option that works especially well alongside a bright and
bold tablescape. This classic fold can be placed beneath cutlery,
under the charger, or on the plate.

2. Square Fold – are crisp and seemingly effortless. The small, tight square leaves plenty
of room for your decorative plates and chargers to shine. These
napkin folds are perfect for sophisticated events.

3. Triangular Fold – with its sharp corners and edges, brings geometric flair to your
tablescape. While rooted in classic napkin folding, triangular folds
fit in well with modern and edgy event themes. Offset these
napkins to just one side of the plate for an artistic take on this
napkin folding style.

4. Rectangular Fold – one of the most elegant types of napkin folds. With the edges of
the napkin tucked out of sight, a rectangular fold serves as a refined
base for a place card or menu and is a great way to make sure the other
elements of your tablescape.

Types of Intermediate Folds

1. Rolled Napkin – come in two ways: the circular rolled fold and the loosely rolled fold.
The circular rolled napkin technique is refined and sharp. By tightly
rolling the napkin and securing it with a tie or napkin ring, you create the
perfect addition to an upscale event.

2. Pocket Fold – vary in depth and come in many variations, including a rectangular
pocket fold, a squared-off pocket fold, a single pocket fold, a triple
pocket fold, and more. This type of napkin fold is clean and versatile.

3. Bishops Hat – involves folding the napkin to create a triangular shape resembling a
bishop's hat.
 4. Sailboat – the napkin is folded to create a sailboat shape, often with a decorative
element added to represent the sail.

5. Fan – the napkin is accordion-folded to create a fan-like shape, often used as a

decorative element on plates or table settings.

6. Banana – the napkin is rolled into a cylindrical shape resembling a banana.

7. Candle – the napkin is rolled tightly to resemble a candle, often with a decorative
element added at the top to mimic a flame.

Types of Advanced Folds

1. Knotted Napkin – give your tablescape a soft, relaxed feel. At the same time, this
fold looks graceful and romantic in any setting.

2. Draped Napkin – also known as waterfall napkins, are good in situations where
you need a pretty pop of color to offset a classic white
tablecloth.

3. Diamond Pouch – is a fancy yet attainable napkin fold. The long diamond shape
has sharp corners at each end lengthwise, creating a pouch
that is perfect for holding flatware, dried flowers, or a menu.
 4. Bowtie Fold – creates a playful and whimsical atmosphere, and at the same time,
it is a neat and elegant way to connect your event theme to
your tabletop décor.

5. Fan Pouch – elegant, fanned napkins aren’t just for fine dining; they can add a
stylish touch to any formal or casual event. This classic napkin
folding technique is elegant, decorative, and impressive.

6. Cone Fold – similar to the pocket fold. It is made to hold utensils or long stemmed
flowers but is in a cone shape instead of a flat pattern.

7. Artichoke – involves intricate folding techniques to create a design resembling an

artichoke.

8. Butterfly – the napkin is folded in a series of symmetrical folds to create a shape

resembling a butterfly.

9. Star – the napkin is folded in a way that creates multiple points resembling a star.

Importance of Table Napkin Folding

1. Practicality – napkins serve as a practical tool for cleaning hands and mouths during a
meal, as well as for protecting clothing from spills and stains.
2. Etiquette – the way a napkin is folded and used can signal important cues in dining
etiquette, such as when the meal begins and ends. This helps guests navigate the dining
experience smoothly and comfortably.
3. Aesthetics – adds visual appeal to the table setting, enhancing the overall ambiance
and elegance of the dining experience.
 4. Fun and Engagement – practicing napkin etiquette and experimenting with different folding
techniques can add an element of fun and engagement to dining experiences, encouraging
interaction and conversation among guests.

Uses of Table Napkin Folding

1. Decoration – folding napkins creatively enhances the visual appeal of the table setting, adding
elegance and style to the dining experience.
2. Organization – Different napkin folds can help organize table settings by providing designated
spaces for utensils, centerpieces, or other tableware items.
3. Presentation – well-folded napkins contribute to a polished and professional presentation of
the meal, making it more visually appealing for guests.
4. Personalization – allows hosts to express their creativity and personalize the table setting to
match the theme or style of the event.
5. Enhanced Dining Experience – thoughtfully folded napkins can elevate the dining experience
for guests, making them feel special and attended to.

CONCLUSION
Table skirting and table napkin folding are important skills for food and beverage service, as well as
for formal dining and event planning. Table skirting adds beauty and elegance to the table setting by covering
the table legs and providing a neat finish. On the other hand, table napkin folding reflects the theme and color
scheme of the event, adding a decorative touch to each place setting. While they may seem different, both
serve to enhance the overall ambiance and practicality of the dining experience. They aren't just there for
looks, they also make dining more enjoyable for customers.
 Group 5
BSHE 3B
A Narrative Report in Waitering and Bartending

Bar Service
The daily pressures and stress in the modern world have prompted many people to seek for a place to
relax and unwind. A bar is one venue for this purpose as it provides a cozy place for relaxation where customers
can chat with friends, enjoy a service of their favorite drinks, listen to music or watch a live entertainment.
The word “BAR” refers to a place where drinks are prepared or mixed and served to customers.
Types of Bar
1. An Entertainment or Cocktail Bar - a bar designed to provide special entertainment like a live band, a
sing along videoke, or live entertainment done by known singers, dancers, and comedians. It serves high
quality alcoholic and non-alcoholic drinks including cocktails or mixed drinks.
2. Coffee Bar - has become a phenomenon nowadays as the place not only serves high quality coffee but is
also designed to be an ideal venue for aa chat with friends or for holding small meetings.
3. Stand-Up Bar – is simply a bar counter inside a food outlet where drink orders are prepared. Drink
orders are endorsed to the bar and then they are picked up by servers to be served to customers’ table.
4. Mobile or Portable Bar – refers to the bar that is movable and can be transferred from one place to
another. It is usually for parties and for special function such as in banquet and catering.
The Bar Service Brigade
A. Bar Manager/Supervisor – plans, directs, monitors the set-up and delivery of service in the bar, ensuring
that service standards are consistently complied with.
B. Bartender – prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.
C. Bar boy – acts as runner and helper in the bar.
D. Bar Waiter and Bar Attendants – take and serve beverages and other orders according to prescribed
standards of service.
E. Bar Receptionist – welcomes and greets customers at the entrance and escorts them to their tables.
Bar Equipment, Tools, and Service Supplies
A. Equipment
1. Overhead Racks – for hanging bar glasses (not advisable for outdoor dining).
2. Electric Mixer – it is used for drinks that do not need blending especially those containing cream or ice
cream. Where ice is required, use only crushed or cracked ice.
3. Blender – a mechanical equipment that is used to blend ingredients and to make drinks creamy.
4. Ice Bins/ Ice Chest – this is used for stocking ice. It has a speed rail attached to the front, with or without
bottle wheels.
5. Speed Rail – typically contains the most frequent poured liquors (pouring or house brands).
6. Refrigerator – used for chilling and storing beers, juices, garnishes and other bottled drinks.
7. Mechanical Glass Washer – used for washing glasses. It delivers water that is hot enough to kill
bacteria.
8. Ice Crusher – used for crushing ice cubes.
9. Sink – equipment used for washing and usually with drain boards.
10. Wine Chiller – a refrigerated storage for chilling wines particularly white wines and champagne.
11. Glass Chiller – a top opening refrigerator that chills glasses.
12. Coffee Brewer/Coffee Maker – used for brewing and preparation of coffee.
13. Glass Rimmer – for frosting the rim of the glass. One is for frosting salt, another for sugar and another
one for lime juice.
14. Fruit Juicer – for extracting fruit juices.
B. Bar Tools and Supplies
 1. Jigger – used to measure the amount of liquor poured over a drink. One full jigger is equivalent to 1.5
oz. or 45 ml. one side of the jigger is equivalent to ½ of 45 ml.
Two Kinds of Jigger:
o With a heavy glass base
o Double-ended stainless steel jigger.
2. Pourer (STOPPER) – a device fitted into the neck of a beverage bottle. It is designed to control the flow
of liquor. Inside is a bearing that automatically closes the spool when the liquor reaches 1 ounce per
shot.
3. Mixing Glass – a heavy glass container for mixing drink ingredients along with ice.
4. Shaker – a device for shaking ingredients with ice. It is used for cocktails wherein ingredients do not
mix readily with spirits (egg, sugar, and sometimes fruit juices).
Two Kinds of Shaker
o Three in One Stainless Steel – a combination of stainless steel mixing container, stainless
steel cup with aa built in strainer.
o Boston Shaker – an original combination of a mixing glass and stainless steel cup that fits
on top.
5. Bar Strainer – used for straining drinks. It has a round wire spring on its handle, which fits on top of the
shaker or mixing glass to stain the ice and allow the liquid to pass through it.
6. Bar Spoon – used for stirring drinks. It has a long stainless steel handle, a twisted shaft and flat muddler
end. The bowl of the spoon can contain 1 tsp.
7. Ice Scoop – a tool for scooping ice from the ice bin.
8. Ice Tong – a device to handle cubes of ice one at a time.
9. Muddler – a wooden tool for muddling or crushing one substance, such as sugar and mints. One end is
flat for easier muddling while the other end is rounded as it is used to crack ice.
10. Funnel – from pouring liquid from large container into a small one. It comes in several sizes.
11. Cutting Board – for chopping ingredients for cocktails and garnish. The board must have a surface that
will not dull the knife.
12. Bar Knife – a paring and utility knife made of stainless steel for cutting purposes.
13. Bottle and Can Opener – one end is used to open canned goods and the other end is used to open bottled
soft drinks and beers.
14. Cork Screw – a device designed to extract corks from wine bottles. There are several types of cork
screw such as waiter’s corkscrew, angel’s wing, and prongs type.
15. Ice Bucket – serves as ice container.
16. Rail Mat – protective device placed on bar counter to protect glasses and other fragile items from
breakages.
17. Wine Decanter – for decanting wine.
18. Water Pitcher – for serving water.
19. Bar Tray – underlined with cork. Used for serving beverages and bottled/canned drinks. It must be
protected with a cork to avoid slips.
20. Bar Caddy – container for napkins, straw, stirrer, etc.
21. Wine Bucket – used for chilling white, rose and champagne wines.
22. Coaster – underliner for drinks designed to protect the table against moisture of chilled glasses.
23. Ice Pick – device used for cracking ice into small pieces.
24. Picks, Stirrers and Straw – Stirrer- for stirring drinks
Straw – for customers use in drinking beverages
Picks- serves a garnish
C. Bar Glasses
A bar glass usually consists of a bowl, a base or foot and a stem although not all glasses have three parts.
Types of Bar Glasses
1. Tumblers – flat glass that is basically a bowl without a stem or a foot.
2. Footed Glass – a style of glass in which the bowl sits directly on a base of foot.
3. Stem Wares – includes any glass having all three features – bowl, foot, stem.
4. Mugs – tumbler with a handle.
Glasses Used in Bar Service
 1. Brandy Snifter/Brandy Glass – for brandies like Fundador 1, Cognac, Carlos 1 Remy Martin. Single- 8
ounce, Double- 12-14 ounce.
2. Shot Glass (2 oz.) – for straight spirits like vodka and tequila.
3. Champagne Glass – for champagne and other cocktails like mimosa, Pink Lady and Side Car. It has
three types: a.) Flute, b.) Tulip, and c.) Saucer.
4. High Glass - for highball drinks, like gin tonic, Vodka tonic, also for soft drinks, juices, sodas and tonic
drinks. 6 or 8 ounces, it is thin, slim and tall.
5. Collins Glass – for Collins like Tom Collins, John Collins and long drinks. Also a highball with 10 ½-
12 ounces.
6. Cocktail/Martini Glass – it is a 2 ½ to 5 ounces and V in shape. It is for martinis and cocktails like Angel
Kiss, Gibson, pink lady, brandy alexander.
7. Irish Coffee Glass – it weighs 10 ounces and is used for serving irish coffee.
8. White Wine Glass – used for serving white wines like Chardonnay and Fume Blanc. It weighs 6 ounces
and has smaller mouth to keep the wine chilled.
9. Red Wine Glass – used for serving red wines like Pinot Noir and Merlot. It weighs 8 ounces and has
wider mouth to allow the wine to breathe.
10. Margarita Glass – used for serving margarita. It looks like champagne glass but has a curve between the
mouth and the stem and weighs 6 ounces.

BAR PRODUCTS
ALCOHOLIC AND NON ALCOHOLIC BEVERAGES
I. ALCOHOLIC BEVERAGES
An ALCOHOL is a volatile, colorless liquid obtained through fermentation of a liquid containing
sugar or starch base.
An ALCOHOLIC BEVERAGE is any potable (drinkable) liquid containing ethyl alcohol. It may
have as little as ½% by volume or as high as 95%.

To express the alcoholic content, the following measurements are used:

o USAP (American) - proof
o Sikes (British) - degree proof
o Gay Lussac (French) - (%) percent
The alcoholic beverages consist of Wine, Distilled Spirit, Liqueur and Beer.
A. Wines
This is an alcoholic beverage that is produced from a partial and/or complete fermentation of the
juice of fresh ripe grapes. But if at all wine is produced or fermented from other sources or fruits,
the name should of the source/fruit must be specified. Example: kasoy wine and coconut wine.
Classification of Wine:
1. Still or Natural Wines – sometimes referred to as table wines. They are called natural or still wine
because they are produced out of natural fermentation without anything added to it. They are classified
by their color as follows:
o Red Wine – Cabernet, Merlot, Pinot Noir, Barbera
o White Wine – Chardonnay, Chablis, Dry Savinogn Blanc
o Rose Wine – Mateus rose, Rose D’ Anjou, Tavel
2. Aromatic Wines – made in the same way as the natural wines but during fermentation, aromatics are
added. Example: Vermouth, Dubbonet.
3. Fortified Wines – are sparkled with brandy or neutral spirits. They last longer in as much as they contain
brandy which is popular stabilizing preservative. The method of making fortified wine is called solera
system, which means adding an old wine to a young wine. Fortified wines consist of Sherries, Port
Wines, Madeira, Marsala and Malaga.
4. Sparkling Wines – are considered the king of all beverages. Its quality is perfected by a second
fermentation in the bottle. They are made through the so called Champenoise method wherein a second
fermentation in the bottle is produce. Example: Champagne and Persceo.
B. SPIRITS
 These are alcoholic beverages that are obtained by distillation, after their fermentation from
vegetables, grains, fruits, plants, and other substances which are sugar or starch bound.
Types of Spirits:
1. Whisky – it is a general name for liquors of not less than 80% proof, distilled from mash or grain. It is
one of the most popular spirits. Whiskies are either malt whisky which is made of malted barley only
using pot still process or grain whisky which is made of unmalted baraley using a mixture of different
cereal grains.
2. Rum – it is distilled from sugar cane and molasses, a by-product of manufactured sugar. This spirit is
produced in countries where sugar cane is grown. Rum are classified by color – white, gold, and dark
rum.
3. Vodka – is derived from the Russian word “Vodka” meaning water. It is distilled from potatoes and
filtered through charcoal, resulting to a neutral aroma. Unlike other spirits, the vodka does not have any
aroma nor color and taste.
4. Brandy – is distilled from fermented juice of ripe grapes (wine) or other fruits. Sample Brandies
(Spanish Brandy): Fundador, Carlos 1, Soberano.
Some world renowned brandies are:
a. Cognac – comes from Cognac- the world’s renowned brandy producing region in France.
b. Armagnac – comes from Gascony which is located south of Bordeaux.
c. Marc – a French product, distilled from juices of grape skin and pips from the 4 th and 5th pressing. It is
generally quite pale, more astringent than Cognac and Armagnac but some connoisseurs prefer Marc to
any other brandy as it has a more grapsy taste.
d. Grappa – is an Italian term for “Marc”. It is completely odorless and a little harsh and is produced in
Italy and other Italian speaking regions.
Pomace – is a US term for Marc
Arguadiente – is a Spanish term for Marc
Fruit Brandies
Are produced by crushing and fermenting its fruit ingredient right after they are picked. It is sometimes
called “Eaux de vie”.
Some popular fruit brandies are:
a. Caldavos – an apple brandy from Normandy, France. In US it’s called apple jack.
b. Slivovitz – a plum brandy from Yugoslavia.
c. Kirsch or Kirschwasser – a colorless spirit distilled from black cherry fruits from Germany.
d. Quetsch or Mirabelle – colorless spirit distilled from a plum fruit in France.
e. Poire William or Williamine – colorless spirit that is distilled from pears.
f. Framboise – also a colorless spirit distilled from raspberry fruit of France.

5. Tequila - Is distilled from the fermented sap of the maguey plant from Mexico. The name Tequila is
derived from the blue variety among the species of Maguey plant which is scientifically called
Tequillana. It is said to resemble a cactus. The Maguey plant takes between 8-12 years and only the head
of the plant, called “pina” or “head” is used.
6. Gin - Is a spirit flavored with Juniper berries. It is either distilled or compounded. Distilled Gin is made
by redistilling a white grain spirit which has been flavored with juniper berries. Compounded Gin is
made by flavoring neutral grain spirit with juniper berries without redistilling. It can be considered
flavored vodka. The most popular gin is London Dry Gin. Other types are Holland Gin, Old Tim Gin
and Sloe Gin.
C. Cordials, Liqueurs and Bitters
C.I. Cordials
The word “Cordial” is derived from “Cor or Cordis”, meaning “heart”. The alcoholic content of
cordials is between 15-55%. Its aroma and taste is produced by the addition of herbs, seed, bark, roots, flower
fruits and peel.
C.2. Liqueurs
 Liqueur is derived from the Latin word “liqueufacere” which means to dissolve or to melt. That
is why liqueurs are said to be ideal as after-dinner drink as they dissolve or neutralize the after-taste of food
taken during meals. Liqueurs are generally accepted as European name and cordials as the American name.
Popular Liqueurs
a. Chambord – is a raspberry-flavored liqueur.
b. Kirshwasser – a liqueur made from wild black cherries.
c. Pernod – made from licorice and anise.
d. Peter Herring – is brandy flavored with black cherries.
e. Triple Sec – is an orange-flavored liqueur; a type of Curacao.
Two methods of Producing Liqueurs
1. Cold methods – maceration or percolation
2. Hot methods – distillation
C.3. Bitters like Campari, Angostura Bitters
These are macerating spirits with roots, herbs, barks or citrus peels. They are believed to be a
good remedy for indigestion and hangover. They can also be served as an added flavor to a cocktail or as
a straight beverage.
D. Beer
The word “beer” comes from the Hebrew word “bre” for grain and from the Saxon worf “bere”
which means barley. It is also known as “malt beverage” and is associated with ales, lagers,
pilsners and stouts. Ingredients used for beer making are: water, malt, hops, yeast, and adjuncts
and additives.
Types of Beer
1. Ale – a strong beer with very high alcohol content.
2. Bitter – like ale, it has high alcohol content but with bitter-sweet taste.
3. Bock – a dark and slightly sweet lager that is brewed from caramelized malt.
4. Ice – a beer that is brewed ta cooler temperatures and then chilled to below freezing point, forming
crystals.
5. Lager – is a bottom-fermented beer, stored at low temperatures for a long period of time.
6. Light – is a beer that is lighter in alcohol content with lower calories.
7. Pilsner – is a light, hoppy and dry lager.
8. Stout – an ale that is produced from heavily roasted barley.

II. NON-ALCOHOLIC BEVERAGES

Non-alcoholic beverages available in bars include water, soda and carbonated drinks, juices, coffee
and flavors.
1. Water – is the basis of all beverages – both non-alcoholic and alcoholic. One of the most salable water
sold in bars and food outlet is the mineral water and there are two types of mineral water which is the
still water and sparkling water.
2. Soda and Carbonated Drinks – include soft drinks either in a bottle or in a can. They are locally called
soft drinks.
3. Juices – are obtained from juice extract of fresh fruits.
4. Coffee – is a drink prepared out of beans.
Two most common types of coffee beans are:
a. Arabica
b. Robusta
Coffee is also prepared using various methods, namely:
a. Dry method
b. Wet method process
Basic Coffee Preparations
 a. Espresso – this is said to be more flavorful than brewed coffee and its preparation is more complex.
It has 3 parts; the a.) solution- water soluble elements, b.) suspension- particles and gas bubbles that
are suspended in an espresso, and c.) emulsion.
b. Latte – is an espresso mixed with steamed milk.
c. Cappuccino – espresso capped with milk foam.
d. Mocha – espresso with chocolate steamed into the milk.
5. Flavors/Soda/Softdrinks
Classification of Drinks According to the Method of Preparation:
1. Straight Shot – means an ounce of liquor served “up”.
2. Rock Drink – is a straight liquor or combination of liquors (no mixture) served with ice.
3. Highball Drink – the basic mixed drink (single liquor, single mix) can bereferred to as highball drink
and is served in a highball glass.
4. Tall Drink – any drink requested “tall” is served in a tall highball glass
5. Stirred Drink – is prepared such that the ingredients are first chilled and stirred in amixing glass with
cubed ice. Among them are Martinis, Manhattans and Rob Roy.
6. Blended Drink – the drinks are prepared in a blender.
7. Shaken Drink – is shaken with ice in a cocktail shaker.
8. Built in Drink – applies to a drink which is poured in a glass but the ingredients are not allowed to blend
or mix.
9. Mixed Drink – is a mixture of a base (oftentimes alcoholic like spirits and wine) and modifying agent
like cream, milk, etc.
BEVERAGE SERVICE
Basic Rules in Serving Beverages and Alcoholic Drinks
1. Serve all drinks from the right of the guest or in front of the table when serving from the right is not
possible. But don’t forget to say “excuse me”.
2. Continuously refill water goblet
3. Always serve beverages with a coaster or napkin.
4. Always carry beverages and other bar items on a bar tray.
5. Drinks containing tonic water should be served with sliced lemon.
6. Always serve carbonated beverages with a drinking straw.
7. Serve ladies first, then the gentleman and lastly the host.
8. Bus out soiled glasses from the right side of the guest.
9. Hold tumblers by the base and stemmed glasses by the stem.
10. When glass is nearly empty, offer another drink.
11. Keep table clean by removing empty bottles and replacing soiled ash trays.
12. For a personalized service, bottled drinks like beer and soft drinks should be poured in front of the guest.
13. Never serve across the guest.
14. When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid any drop to fall
on the table cloth or on the guest.
15. When pouring bottled drinks, never allow the bottle to touch the glass.
16. Upon serving, mention the drink’s name. Say something like; “Your peach daiquiri ma’am.”
17. Glasses for cold drinks should be cold.
18. Bring clean glasses for second round of drinks.
19. Line the bar tray with a cloth or napkin, especially of the cork is worn out. This makes the tray look tidy.
The napkin also helps in preventing slips of glasses.
20. Serve white wine and rose wines in chilled glasses at 8’C to 9’C.
21. Serve champagne and sparkling wines chilled at 6’C to 9’C.
22. Serve red wines at room temperature – 14’C to 16’C.
23. If more than one wine is being served, serve them in the following order:
o Light before full bodied wine
o Dry before sweet
o Young before old
o Dry white wine before red wine
24. Serve white wine and red wine two thirds full.
 25. Serve beer chilled in a chilled mug or pilsner. Avoid serving beer in a very cold glass as this makes the
beer appear flat and cloudy.
26. In pouring beer, let the beer foam by about ¾ inch to 1 inch.
27. Make sure the glass used in serving beverages is free of grease and dirt. A dirty glass makes the beer
aand other drinks look flat.
THE ART OF MIXING DRINKS
Methods of Mixing/Preparing Drinks
1. Build – the necessary ingredients are poured into a suitable glass without any premixing, adding
ingredients one at a time.
2. Stir – the necessary ingredients aare mixed together by stirring briskly with ice in a glass (mixing glass)
and then straining it into aa glass.
3. Shake – all necessary ingredients are poured into a cocktail shaker with ice then shaken briskly for a few
seconds. Shaking a drink is recommended when it has heavy ingredients that do not really mix with
spirits such as sugar, cream, eggs, and sometimes fruit juices.
4. Blend – by blending, all the necessary ingredients are poured over an electric blender, along with
crushed ice. Ingredients are blended until the desired creaminess is reached. Then the mixture is poured
into a required glass.
Helpful Tips in Mixing Drinks
1. Use quality ingredients. Remember that the quality of the drinks depends largely on the quality of its
ingredients.
2. Use plenty of ice for mixing. This should be placed in the mixing glass or shaker before adding liquor.
Make sure that the ice is crystal clear.
3. Always measure the ingredients so as not to spoil any drink and to insure consistency in quality and
cost. Make sure the ingredients are used in the correct proportion.
4. Some drinks are shaken with ice for better dilution. They can also be dissolved with the sugar and other
heavy ingredients. Others are the only stirred with ice. Strictly follow the procedures so as not to spoil
the drink.
5. Chill all glasses for chilled drinks. Heat glasses for hot drinks. Do not put glasses in freezers as they will
crack.
6. Simple syrup must be prepared in advance. Get a container and fill it with sugar. Pour boiling water until
the syrup reaches the original level of sugar while stirring it briskly.
7. To frost the rim of glass, rub it with a slice of lemon and dip it in salt or sugar as indicate in the recipe.
8. Mixers such as soda, water, tonic, ginger ale and fruit juice should be added to the liquor rather and not
the other way round.
9. Always use the right glass for every drink.
10. Lemon or orange peel should be twisted over the drink only after the drink is finished. If should not be
mixed with the drink otherwise the taste of the drink will become bitter.
11. If a recipe calls for an egg-either place the egg white or the egg first before the spirit so as not to spoil
the drink if the egg happens to be rotten.
12. Mixing of drinks may be done in a large glass- a jug or a cocktail shaker.
13. Clear mixtures should be stirred. Cloudy ones should be shaken.
14. When a recipe talks of a dash – this means – just a drop or two.
15. The majority of cocktail shakers are fitted with a ‘strainer”. If this is not the case, use a strainer for the
ice when pouring from a mixing glass.
16. Prepare fruit juices before use.
17. Add sparkling liquids last.
18. Used cracked ice for shakers and lots of ice cubes for highballs.
19. Drinks that make use of clear liquor such as gin, vodka, dry vermouth, etc. sugar, etc. should be shaken.
20. Before mixing cocktails, fill glasses with cracked ice to cool them. Remove the ice and dry the glasses
before pouring cocktails into them.
21. Never use stuffed olives for cocktails. Green olives go well with martini; pearl onions with a Gibson and
cherries with Manhattan.
22. Make sure all necessary ingredients and bar supplies are ready before mixing them.
 WAITERING

Waiter/Waitress

A Waiter/Waitress is a professional who works in restaurants, bars, hotels and other food-serving and drinking
establishments.

Waitering

The work of a waiter, serving customers at their tables with food and drink.

Material Needed

Server and Wait Staff Supplies

• Menu Holders
• Server Clothing
• Guest Checks
• Pens
• Corkscrews and Wine Bottle Openers
• Nametags
• Table Crumbers
• Restaurant Ticket Holders
• Trays
• Call bells

10 Procedure/ Steps Waitering Service

The success of every restaurant lies in the manner in which it takes care of it's customers. Well trained staff will always
deliver high quality service, hence improving customer experience and increasing revenue.

10 steps of service every waiter must know:

1. Greet the guests

2. Offer a beverage
3. Serve beverages and offer an appetizer
4. Take food order
5. Serve food
6. Two-five-minute check back
7. Clear plates and glassware
8. Suggest desserts and after dinner drinks
9. Present the bill
10. Collect payment and thank the guests

Greeting your guests

Guests should be greeting immediately. They must be acknowledged within 30 seconds of arriving. Greet your guests
with a genuine smile and a, "Welcome to ABC Restaurant". This is the time to also check the number of pax (covers) as
well as whether they made a reservation or not. Follow your restaurant's procedure for guests with/ without
reservations.

Offer a beverage

As soon as your guests are seated, introduce yourself and offer them something to drink. In some restaurants, you may
be required to pour water for your guests. "My name is... and I'll be your waitron today. May I offer your something to
drink? A beer, cocktail, etc". Don't waste time and wait for guests to call you back to order drinks!

Serve beverages and offer an appetizer

Serve the beverages without delay. Drinks should be delivered within 5 minutes of being ordered. Offer to pour drinks
for your guests. This is also the time to offer an appetizer. Drinks should always be served on the clean tray.

Serve beverages and offer an appetizer

Serve the beverages without delay. Drinks should be delivered within 5 minutes of being ordered. Offer to pour drinks
for your guests. This is also the time to offer an appetizer. Drinks should always be served on the clean tray.
Serve food

Bring food immediately when it is ready. Serve ladies first. If the table has kids, offer to bring the kids' meals earlier. The
same goes with older guests. Warn your guests if the plates are hot. After you finish serving, check if everybody has the
correct item.

Serve from the left/ right in accordance to your restaurant policy. The general rule is if you are serving from the left, use
your left hand and if you are serving from the right, use your right hand. Also make sure that the table has the correct
condiments for the dishes served. Be available in case the customer may need a condiment that you did not bring.

This is also the time when you can also offer beverage refills. Feel free to recommend an even a drink they were not
having. A good waitron is a good sales person. Most restaurants conduct waiter training to help you perform effectively
and efficiently in your job.

Two-five-minute check back

Within two-five minutes, come back to the table and check if everything is good. Clear unnecessary plates and
glassware. This is important so that you can verify the quality if the food. Sometimes when customers start eating, they
may need some condiments. If there are any problems or complaints, they can be resolved immediately. If the guest
complains about the meal, apologize, take it away and fix it immediately.

Clear plates and glassware

When guests are finished, clear plates from the table with minimum disturbance. Do not start clearing when some
guests are still eating. This may be seen as rude. Clear according to your restaurant's standards and policy.

Offer desserts and after dinner drinks

You may need to crumb the table down. This is the opportunity for you to suggest desserts. Here are examples:

"May I delight you with our amazing, freshly baked carrot cake or malva pudding with vanilla ice cream?".

"A double shot of cognac (nightcap) will ensure a peaceful sleep for you sir"

Present the bill

When your guests are done, check if they would like anything else. Do no ask if you can bring the bill; they may feel like
you are chasing them away. Present the bill as per your company procedure and confirm method of payment.

Take payment and thank the guest

Take payment as per your restaurant procedure and thank the guests. If the service was great, you may receive a good
TIP.

Proper Posture in Waitering

Importance of Proper Posture Proper

 posture enhances physical comfort and reduces the risk of strain or injury. It also conveys professionalism and
confidence to guests, contributing to a positive dining experience.

Neutral Spine Alignment

 Stand tall with shoulders relaxed and pulled back.

 Keep the spine in a neutral position, avoiding slouching or leaning forward.

Balanced Weight Distribution

 Distribute weight evenly on both feet.

 Avoid leaning to one side or shifting weight excessively.

Engage Core Muscles

 Activate core muscles to support the spine and maintain stability.

 Avoid arching the back or allowing the stomach to protrude.

Proper Arm Position

 Keep arms relaxed by the sides or gently bent at the elbows.

  Avoid crossing arms in front of the body.

Movement with Purpose

 Move with purpose and confidence, avoiding excessive fidgeting or swaying.

 Use smooth and controlled movements when serving or clearing tables.

Comfortable Footwear

 Wear comfortable, supportive footwear to reduce fatigue and strain.

 Choose shoes with non-slip soles to prevent accidents.

Regular Breaks and Stretching

 Take regular breaks to rest and stretch muscles.

 Incorporate stretches for the neck, shoulders, back, and legs.

Training and Education

 Provide training on proper posture and ergonomics for waitstaff.

 Educate staff on the importance of posture and techniques to maintain it.

Conclusion

 Proper posture is essential for comfort, professionalism, and overall well-being in waitering. - By practicing good
posture habits and prioritizing ergonomics, waitstaff can excel in their roles and contribute to a positive dining
experience.

PROPER SERVING

Tray Handling

When carrying a tray of food or beverages, use your dominant hand (usually your right hand if you're right-handed) to
hold and stabilize the tray.

Use your non-dominant hand to support and balance items on the tray or to assist in serving.

Placing Plates or Glasses on the Table

Approach the table from the guest's left side (the right side of the guest when seated).

Use your right hand to place plates or glasses on the table, as this is the standard convention in many Western cultures.
If serving multiple items, place them sequentially from the guest's left to right.

Serving Food

When serving individual plates of food, hold the plate with your left hand and use your right hand to place it in front of
the guest. If serving family-style or sharing dishes, hold the serving utensil (such as a spoon or tongs) in your dominant
hand for portioning and serving.

Serving Beverages

Hold glasses or cups from the bottom or stem with your right hand when serving.

Use your left hand to support the base of the glass or cup as you present it to the guest. When pouring beverages from a
pitcher or carafe, hold the vessel with your dominant hand (usually your right hand) and pour using your non-dominant
hand to control the flow.

Adaptation

Be adaptable and able to switch hands as needed, especially in situations where space is limited or when serving from
different angles.

Pay attention to any specific requests or cultural considerations regarding the serving of food and beverages.