FOOD AND

BEVERAGE
SERVICES
*TOOLS AND MATERIALS
*TYPES OF TABLE SERVICES
*TABLE SETTINGS
*TABLE ETIQUETTES (DO’S AND DON’T’S)
TOOLS AND MATERIALS
*SILVER WARES/CUTLERIES
*CHINA WARES
*GLASSESS
*other tools
SILVER WARES/CUTLERIES
1. Knives
*Dinner knife
*Salad knife
*Fish knife
*Butter knife
*Steak knife
2. Spoons
*Dinner spoon
*Soup spoon
*Teaspoon
*Dessert spoon
3. Forks
*Dinner fork
*Dessert fork
*Salad fork
*Fish Fork
*Escargot fork
Dinner knife
-A dinner knife, sometimes called a table knife, is a
multi-function knife used for all basic cutting during
dining. It is the longest knife in a set of flatware which is
used to cut and push food and is laid on the table at all
meals, formal and informal.

-A dinner knife is usually long and flat, with a rounded

end and a slightly serrated edge.

*Serrated- a sharp blade with saw-like notches or teeth

formed into one side
Salad knife
- designed to be used for cutting fresh vegetables such as salad greens.
The purpose of the salad knife is to provide a cutting material that will
not turn the fresh ingredients brown once they have been cut.

-an instrument for cutting, consisting essentially of a thin, sharp-

edged, metal blade fitted with a handle.
Fish knife
- blunt knife with a broad blade for dressing, serving or
eating fish.

-n addition to helping separate the fish from its skin, the fish
knife's broad blade can assist with lifting the fish to the fork
while keeping all the flakes in one piece. Proper fish knife
and fork etiquette keeps the fish intact from the knife to the
fork and eventually to the mouth.
Steak knife
-A steak knife is a sharp table knife
designed to efficiently and effectively
cut steak. This type of knife comes in a
variety of styles and sizes; however, the
design often used in a steakhouse
typically features a partially serrated
blade and wood handle.
Butter spreader
-Butter spread knifes are used to add butter to your
bread plate and feature sharp edges to slice through
butter. Butter spreaders have rounded ends to avoid
biting bread and are used to apply butter on bread
after it has been placed on the plate.
Dinner spoon
-This is the most common one and a multipurpose
piece on a dinner table. This is usually a tablespoon
with a shallow, oval-shaped design. You may use it to
eat rice or twirl long strands of pasta around it. The
dinner spoon has a shallow bowl.
Soup spoon
-a spoon for eating soup, typically smaller than a
tablespoon and larger than a dessertspoon,
characterized by having a round bowl rather than the
usual oval bowl of other types of spoon.
Teaspoon
- a small spoon used typically for adding sugar
to and stirring hot drinks or for eating some soft
foods
Dessert spoon
-In the UK, dessertspoons are a level of measurement similar to
a US Tablespoon. One level dessertspoon (Also known as
dessert Spoon or abbreviated as dstspn) is equal to two
teaspoons (tsp), 10 milliliters (mLs). A US tablespoon (tbls) is
three teaspoons (15mL).
Dinner fork
-Usually the longest fork in a set of tableware, this fork
has four tines of equal length and is used for the main
course. Normally used alongside a knife for meat
courses, it's also known as the place fork.
Dessert fork
-Slightly smaller than the salad fork, it's also called a
pastry fork or pie fork. This fork may have three or four
tines, and the left tine will be larger than the others, with
a flattened edge. This allows the user to hold a plate in
the left hand and cut through pastry with the left edge.
Salad fork or fruit fork
A fork intended for use when eating salad , often shorter
than a usual dinner fork and sometimes having one of the
outer tines shaped differently.

The salad fork is made with an extra-wide left tine that is

sometimes grooved used for cutting the thick veins of lettuce
and broad vegetables. For additional strength, the second and
third tines of the fork are occasionally connected by a rod

Vs.
There is no visible size difference in the tines of the dinner fork
and usually has four tines equal in length and identical in shape
Fish fork
-an individual 4-tined fork larger than a salad fork that is
used with an individual fish knife in eating fish. : a large
broad 4-tined fork that is used with a broad serving knife
in serving fish.
Escargot fork
-escargot, (French: “snail”) any of several species of edible
land snails, a delicacy of French cuisine. Although the snails
eaten as escargots are terrestrial, they are technically mollusks
and therefore classified as seafood.
China Wares (porcelains)
*Show plate/service plate
*Dinner plate
*Salad plate
*Soup bowl
*Dessert plate and Saucer/under liner
*Bread and butter plate
*Cup and saucer
*Teapot
Service plate
-A service plate is a large plate that is used for multi
course meals. Varying in size they are approximately 14
inches across. Food is never served or eaten directly from
the service plate, which acts as a base plate for appetizers,
salad, and soup.
Dinner plate
-Dinner plates are used exclusively to serve large meals
of the day. They are used to help the main course meals.
The average measurement of a dinner plate is around 11
or 12 inches across.
Salad plate
-a plate about seven inches in diameter chiefly for individual
servings of salad. A small plate intended for salad;
especially, such a plate of an unusual shape, intended for use
with the large dinner-plate for meat or game, and designed
not to take up much room on the table.

- salad plate itself has a round shape with two types of

different sizes. The first type of large size of about 22 cm,
and the second type of small size of about 20 cm.
Soup bowl
-A soup bowl is a bowl, usually wider and more shallow
than a cereal bowl, in which soup is served. Divide the
soup between four soup bowls. Soup served in a soup
bowl is eaten with the soup spoon. There should be a
plate under the soup bowl to rest the spoon.
Dessert plate
-Dessert plate (also sweet plate, half plate, fruit plate) has a
diameter of 8 inches (20 cm), usually is substituted by an entrée
plate. Side plate (also bread and butter plate, B&B plate, quarter
plate, cheese plate) has a diameter of 7 inches (18 cm), also used
as an under plate for soup bowl.
Bread and butter plate
A bread plate is a small plate for bread that you eat along
with your main meal. The bread plate is on the left of the
dinner plate. Put bread plates beside the dinner plates for
the customers to have bread with their meals.

A plate five to six inches in diameter for individual

servings of bread and butter.

Smaller size than dessert plate for about 15 cm diameter

Cup and saucer
-The cup and saucer set is commonly used for serving tea
or coffee, but can also be used for other hot or cold
beverages.
Teapot
A teapot is a vessel used for steeping tea leaves
or a herbal mix in boiling or near-boiling water,
and for serving the resulting infusion which is
called tea.
 Entrée?
- A main course of a meal
GLASSESS
*Water goblet
*Wine glasses
- Red wine glass
- White wine glass
-Sparkling wine glass
*Highball glass vs. Collins
Water goblet
A water goblet is a type of stemware used in a fine dining
setting and is paired with a wine glass or wine goblet. A
water goblet is larger, featuring a wide rim and a deep
bowl. It is made using thicker glass than what is used in
wine glasses and typically features a textured design.
Red wine glass
Red wine glasses are large with full, round bowls and big openings, which enable you to enjoy the aroma
of the wine. The full-styled bowl provides air contact across the surface of the wine to draw out its
complex aromas and flavors.

Balloon wine glass Bordeaux wine glass Burgundy wine glass

White wine glass
Unlike other wine glasses, white wine glasses have a design that
focuses more on preserving the wine's aromas than allowing the
wine to breathe. The bowl is slightly smaller, more U-shaped,
and upright than a red wine glass.
Sparkling wine glass
-A champagne glass is stemware designed for champagne and other
sparkling wines. The two most common forms are the flute and
coupe, both stemmed; holding the glass by the stem prevents
warming the drink.[1] Champagne can also be drunk from a normal
wine glass, which allows better appreciation of the flavor, at the
expense of accentuating the bubbles less.
Highball glass
-a tall glass suitable for serving a drink such as a highball
(= a small quantity of a strong alcoholic drink mixed with
a larger quantity of a mixer, and ice): Fill a highball glass
with ice and add the cocktail ingredients.
Collins glass
Collins glass is actually taller, narrower, and has a slightly larger
capacity at 10 to 14 ounces. This tall glass keeps your cocktails
chilled and is best used for drinks that are diluted with a lot of
ice and contain more than one mixer.
 SERVICE TRAYS
Serving trays are very important functional items usually used to carry plates of food and dishes to
diners. This is the reason why they must be able to deal with relatively heavy weight, be completely flat
and include a lip or ledge to keep the items in place.

Rectangular
Round tray tray

A bar tray is a flat, round tray specially designed for carrying

glassware. Also known as a waiter's tray, they are most
commonly used by waiters and bar staff. They are circular to
help the user balance the tray with one hand while serving and
carrying. Bar trays are usually made from metal or plastic and
may feature a non-slip surface to help prevent glasses sliding.
A large rectangle tray is also good for
bringing plates, cutlery and glasses to the
dining area all at once and makes tidying
up easier.
Banquet tray Tray stand
Food trolley cart
Commercial carts provide a convenient, fast way to move
large and small items throughout a facility or even outside
it. The most common is the utility cart, which can be used
for everything from delivering salads to banquet tables to
holding parts during equipment repair. They also can
function as bus carts in many operations, though there is a
specific type of equipment dedicated to that purpose.
Food cover
Food covers are used to protect food from bugs and
contamination when entertaining outdoors. They create a
barrier between the food and any unwanted bugs and fruit
flies.
Cork screw
A corkscrew is a tool for drawing corks from wine bottles
and other household bottles that may be sealed with
corks.

A waiters friend
Menu
Many restaurants boast of having large menus, but the origin of the
word menu actually suggests the idea of smallness. The origins of
menu can be traced to the Latin adjective minutus, meaning "small."
Minutus is also the source of our word minute. From minutus came the
French adjective menu, which has several meanings including "small"
and "detailed." The use of menu as a noun meaning "a list of food"
probably came from the "detailed" sense of the adjective, since a menu
is most often a detailed list.
Order slip
An Order Slip is a slip that is printed to a department
printer. Examples of departments would be the kitchen or
the bar. When the cashier/waiter clicks on the 'Order'
button in the Restaurant Module, the order slips for the
current sale will be printed.
Table napkin
Definitions of table napkin. a small piece of table linen
that is used to wipe the mouth and to cover the lap in
order to protect clothing.
Condiments
Condiments are prepared food compounds containing one or more spices, or
spice extracts, which, when added to a food after it has been served, enhance
the flavor of the food

Sugar, creamier and milk container/caddy

Condiments are prepared food compounds containing one or more spices, or
spice extracts, which, when added to a food after it has been served, enhance
the flavor of the food
Centerpiece
-A centrepiece or centerpiece is an important item of a
display, usually of a table setting. Centrepieces help set
the theme of the decorations and bring extra decorations
to the room.
 Types of Table Service
1. American service
2. English service
3. Silver service
4. Gueridon service
5. French service
6. Russian service
American table service
Today this is a commonly used table service and is characterized
by the food being prepared and plated in the kitchen and brought
to you at the table by serving staff. This is the most common type
of service in restaurants the world over as it allows a lot of
people to be served quickly.

Style of service
American Service : Guests are seated. Foods are pre-portioned in
the kitchen, arranged on plates and served by servers from the
left. Beverages are served from the right. Used dishes and glasses
are removed from the right. This is the most functional, common,
economical, controllable and efficient type of service.

*Plated service
Russian (Silver) Service
- Called platter to plate service
- A style of serving food at formal meals in which the
server uses a silver spoon and fork in one hand to
serve the food item by item on the diner’s plate
- Food is served from the left hand side of the guest.
- Clearance is done from the guest right hand
- Beverage are served from right hand of the guest
English Service/Family service
-The server presents the dish brought from the kitchen to
the host for approval and places it on the table. The host
then calls for each guest plate and portions the food onto
the plate.

Take note:
-often referred to as the “Host” service where the host
plays the dominant role in the service
-the server presents the dish brought from the kitchen to
the host for approval
-the host then calls for each guest plate and portions the
food onto the plate
-sometimes the host portions the food and then allows the
server to serve the food
-waiter keeps the dish at the sideboard for round and
replenishment.
Gueridon service
- This is a service where food comes partially
prepared from the kitchen to be completed at
the guest’s tableside on Gueridon trolley
fitted with gas burners.
-food is served from guest right hand side
-beverages are served from guest right hand
side
-clearance from the right hand side
French table service
French Way of Serving sets a total of five waiters for each
one of the guests, in order to satisfying everyone's requests
and needs. The meal is served on a platter, thus inviting
people to feel free into serving themselves.

Characteristics of French table service

Each food item is served by the server from platters to
individual plates. Guests are served from the left. Anything
that is added to a plate by a server after it has been placed in
front of the guest