History of Table Service

Chapter 1 Highlights
History of Table Service
 Table Service changed as there were changes in:

 Social structure
 Architecture
 Food available
Dining Habits of The Ancient World
 Ancient Greece (400 BCE)
 Status of diner is very important
 Dining habits of rich were recorded
 Dishes were served
 Meals were held private homes
 Small Dining Rooms with Couches
 Dining Room defined by number of
couches
 5 couches with a table in front of
each couch
Dining Habits of The Ancient
World
 Typical Banquet in Ancient Greece (400 BC)

 Basket of Bread on each table

 Large Platters of Food
 3 –Course Meal
 Fruit, Poultry, & Savory Dishes
 “Mezze”
 Fresh Seafood and Roasted Meats
 Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries
 Watered Down Wine
Dining Habits of The Ancient
World
 Ancient Rome
 Romans more elaborate than
Greeks
 Rules and Status were very
important
 Families dined together
 Invitations very important. By whom &
to whom
Dining Habits of The Ancient World
 Typical Roman Dinner
 3 –Course Meal
 “Gustom” – Hors d’oeuvre and “muslum” - honeyed
wine
 Mensa primae –”first table” with watered red wine
 Mensa secundae –”second table” fruits & sweets
served with “unwatered” wine
Dining Habits of The Ancient
World
 Middle Ages through the
Renaissance
 Status and Power still important
 Dining Room is now the “Main Hall”
 “Boards” – daily meals
 Tables in U shape
 Dais for honored guests and host
 Covered tables – “sanap” overcloth
Dining Habits of The Ancient
World
 Middle Ages through the Renaissance
 Salt Cellar - salt very valuable
 Chairs vs. Benches
 Carving knife – “officer of the mouth”
 Guests bring their own knifes
 French tables covered by “nappe.”
 Guests wipe hands (no forks)
 Napery – linen; napkin; apron from napron”
 “Napper” means to coat or cover
Dining Habits of The Ancient
World
 French and English Banquets
 Food served in “messes” (bowls) and put on platters
shared by 2 to 3 people. Food on “trencher” of stale
bread
 English & French wealthy have lots of silver
serviceware
Dining Habits of The Ancient
World
 Mid 14th century - Study of food and service
 Mid 15th century - “On Honest Indulgence & Good
Health” Platina of Cremona - Interest in manners and
etiquette
 16th Century - Medicis of Florence & Henry the VIII-
Classic Fine Dining
 Wash Hands before eating
 Fork used in serving food
 Best Food to Guests
 Men and Women Share a real plate and eat with spoons
 18th Century - Special linen and dining room staff
Dining Habits of The Ancient
World
 1789 - French Revolution brings “democratization of dining”
 Restaurants appear in France ~ 1769
 restoratives
 19th Century - Guest-centered service
 1825 Brillat-Savarin “Physiology of Taste”
 Industrial Revolution brings need for “quick food service”
 Counter Service is introduced
 RR means series of restaurants - Harvey House - all female
waitstaff
Summary:
 Host vs. Guest Centered Focus
 Focus on Table Manners and Proper Etiquette
 Use of Utensils and Serviceware
 Role of men and women
 Move from aristocracy to common folks
 Move from event to necessity