B. Ensayo de formación de focos infecciosos por el MNVH

Learn the pattern of table setting in your restaurant and dress tables according to instructions. In case of doubt, check with the dining room hostess or head waiters.

TYPES OF SERVICE 1. FRENCH SERVICE

This is formal type of service originated for European nobility and presently enjoyed by a few who can afford the time and expenses of meals served in this manner.

French Service Employees:

a. Two waiters cooking together to serve the meal

i. Chef De Rang (for experienced waiter) seats the guest when a captain is not present; takes the order; serves the drink; prepares some of the food with flourish at the guest’s table and presents the check for payment.

ii.Commis de Rang (assistant) takes the order from the chef de rang to the kitchen;

picks up the food and carries it to the dining room; serve the plate as dished by the chef de rang; clears the dishes and stands ready to assist when necessary.

b. A captain waiter to seat guest c. A wine steward to serve wine

The French Service has the following Features:

 It signifies luxury and is distinguished by the fact that the food is cooked or completed at a side table in front of the guest.

 The food is brought from the kitchen to the dining room on heavy silver platters carefully arranges and garnished suitably and placed on a rolling cart called a Queridon.

 A small stove called a rechaud is used to keep the food warm.

 The food is completed by cooking, deboning, slicing and garnishing as necessary and serve to the guest.

 The food is first presented to the host by viewing, then to his guest of honor.

 All food is served and cleared from the right side of the guest except for butter, bread and salad, which should be placed to the left side of the guest.

 If a party is of outstanding guest, salads are usually mixed or prepared at the salad table or on a salad cart by the Captain waiter who makes the ritual on it.

 Assorted pastries are presented on a large tray or from a cart with glass cover or drawer.

 The service requires side tables and carts to perform correctly.

 Soiled dishes are cleared only when all guest have completed their meals.

 Finger bowls, of warm water with rose petals, or lemon slice in them, are served with all finger foods, such as chicken and lobsters and at the end of the meal.

 The bowl is placed on a doily on a small plate called an under liner and place with a clean napkin in front of the guest.

FINGER BOWL – is served with the courses mentioned above not afterwards. When a guest eating lobsters with his fingers suddenly wishes a sip of wine he washes his fingers before touching the glass. If possible, place the finger bowl in front of the plate. An additional finger bowl is always served at the end of any complete meal in French Service and is placed directly in front of a guest with fresh napkins.

The principal technique of Russian Service is that every food item is brought into the dining room, not on a plate as American Service, but on silver platter from which it then is served by the waiter to the guests’ plates which have been previously placed before the guests. Since all work can be done by one waiter, Russian Service has a good advantage over French Service, for which two waiters are needed.

Russian Service is a combination of French and American service due to the following features:

 It is very normal and elegant.

 The guest is given considerable personal attention.

 It employs the use of heavy service ware.

 Table setting is identical to French set-up.

 Only one waiter is needed to serve the meal.

 The food is fully prepared and pre-cut in the kitchen.

 Chafing dishes must be used for some food with direct plating of other.

 Soups are sometimes served from soup tureens but in most cases, soup dishes or cups are readily filled in the kitchen then placed before the guest.

 The Waiter picks up the platters of food and heated plates from the kitchen and carries them to the dining room on a large tray which he places on a side stand.

 The hot plates are set in before the guest from right side of the guest with the waiter’s right hand.

 The food is serve directly from the silver platter from the left side of the hand picking or dishing out the food to the hot plate of the guest.

 The waiter continues serving counterclockwise around the table and then returns the unserved food to the kitchen.

 Side salads are usually plated in the pantry.

 Finger bowls and napkin are served with the meal.

 Hot rolls are offered from a cart or large basket.

 Soiled dishes are cleaned when all guests have completed their meal.

3. AMERICAN SERVICE

This is formal than French, Russian or English and is the most prevalent style in restaurants.

Food is dished up on plates in the kitchen and place before the costumer who may want coffee served with the meals.

Except for salad and bread and butter, most of the food is placed on an entrée plate.

Only one waiter serves the meal.

Food is served from the left of the guest, beverage from the right and soiled dishes are cleared from the right.

This service is fats, inexpensive and can be readily learned by non professional waiters with a minimum of training.

AMERICAN TABLE SETTING

In setting up the table for an American Service, place:

 A “silencer” cloth (piece of felt or foam rubber) on the bare table.

 A sugar bowl, salt pepper shakers and normally an ashtray on the table for each two guests. For tables of more than six, service for every three persons may be sufficient.

 Some restaurants put a “top cloth” over the table cloth and change only the tope when the guest leaves. Before stripping a table for re-setting, the waiter should always obtain a clean table cloth.

 Finally, place the “covers” on the table. This is each guest’s plate, silverware, glass and serviette.

4. BUFFET SERVICE

This is a type of service in which guest select their meal from an attractive arrangement of food on long serving tables. The guests either help themselves or are served by the chef’s standing behind the buffet tables. Usually the service combine both type: the guests

select the relishes, salads and vegetables themselves, and the meat is carved to the guest by the chefs.

SAMPLE OF A BUFFET SET UP

SAMPLES OF TABLE SET UP

Tables and chairs are in their proper position; are aligned according to

This is important to ensure the safety of guests and to prevent accidents.

 All china wares, silver wares and glasses are immaculately clean and free of finger marks and stains.

Dirty utensils can be a source of bacterial contamination.