Onbeing asked what he was looking at he said it was a form of programme of dishes, and by reference to ithe could see what was coming and reserve his appetite accordingly. If you do not respond, that is, if you do not look at the person or you continue to do somethingelse when he is speaking or you talk in between and interrupt him, it is very insulting to theguest, therefore9. A good way to do this is to describe several items and ask which the guest wouldprefer: “A∙ glass of cabernet sauvignon (white wine) or light merlot (red wine) would go very well with yoursix‐cheese lasagne. Table cloths are laid.2. Les suricates aiment se dorer au soleil (. Keep under liner or doilies ready.19. “Up selling” means suggesting more expensive and possibly better quality items. required during service to the guest.The style and design of sideboard depend upon:∙ The style of service and the menu offered.∙ The number of waiters or waitresses working from one sideboard.∙ The number of tables served from one sideboard (1 sideboard for 6‐8 tables or 20‐40 covers)∙ The amount of equipments it is expected to hold.The essential points for sideboard:∙ The sideboard should be of minimum size and portable so that it may be moved easily ifnecessary.∙ The top of sideboard should be of a heat resistant material so that hot dishes can be kept at itwhile servicing.∙ The sideboard should be cleaned and restocked for every next session.∙ The number of items and its quantities, kept inside, should be the same always.∙ The sideboard should not be overstocked.∙ Always keep wiped and polished cutleries and crockery’s inside.∙ The table linen should be kept properly stacked and in order.∙ The outer side should be facing to the guest, and the inner side, with shelves and drawers shouldface to wall, if possible.Sideboard stock:Items commonly required on the sideboard include:∙ Bread baskets∙ Bottle openers∙ Butter dishes∙ Corkscrews (for opening wine bottles)∙ Condiments: Worcestershire sauce, Tabasco sauce, Tomato sauce, Pickles, chutneys, Chilli sauce,etc.∙ Cruet sets: salt, pepper, oil, vinegar, mustard etc.∙ Cutlery: soup, dessert, sundae and tea spoons, fish knives and forks, joint knives and forks, sideknives, coffee spoons, etc.∙ Doyleys∙ Fingerbowls∙ Glassware, water jugs∙ Linen: napkins (serviettes), slip cloths, tablecloth∙ Service cloths∙ Under plates, teacups and saucers etc.Serving Food and BeveragesMenu KnowledgeOrigin of menu:Originally ‘the bill of fare’, as it is termed in English, or ‘menu’ in French, was not presented at the table.The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40dishes. To make callers feel welcome, catch your breathbefore picking up the phone. Your manner will affect guest satisfaction.Step 2: Ask guest if you are holding a reservation for them.∙ If guest has a reservation, then ask the name of the guest and check in the reservation book.Refer the details and seat him at the reserved table.∙ If guests do not have a reservation, ask them if anyone else will be joining them. Vous n'avez pas à me remercier, cela fait partie de mon travail. The jug should not be filledto the rim but 2 inch below.∙ The waiter should be always attentive and see that the water glass is always filled up.∙ The water glass is the last thing to be removed from the table. While taking the order or suggesting, consider time, number, type of the facilities available forservice in the room etc.6. J'habite (dans) une petite ville en France, mais ma famille habite à Londres. Never throw just a word here or there.11. Les dames d'honneur vêtirent la Reine d'une fastueuse robe de bal en soie. Practice loud reading daily.Serving Food and BeveragesRestaurant do’s and don’ts:1. At the same time he/shemust try to judge whether the illness is of a serious nature or not.∙ If the illness appears to be of a serious nature, immediately called hospital for ambulance withdoctor for primary inspection before taking guest to the hospital.∙ If after short period of time, the guest returns and continues with the meal, afresh cover shouldbe laid and the meal returned from the hotplate.Handling Telephone CallsWe must try to make every caller feel important by being friendly, polite, and professional on thetelephone. Hot chocolate tastes especially good if you add in a little salt. Dans l'ensemble, tu as fait du bon boulot. The plates are so placed on the table that the main dish is nearest the guest andaccompaniments on the sides. Never fail to ask the guest “How is the food.”34. If you sound stressed or hurried, the caller will also feel rushed.Sometimes, to take care of a request, you will need to put callers on hold. Salades12. Fresh fruits (desserts)17. Remove the soiled glasses and napkins.3. I bask in the warmth of my family's love. If you can’t findthe guest within one or two minutes, take a message.∙ For a personal call for an employee, follow your property’s policy.∙ To take a message and your name as the message‐taker in case there are any questions. Never bend so much that you breath on the food.8. Wie bekomme ich bei eBay mein Geld zurück? Never fail to thank a guest and say “Have a nice day”.46. We nowhave a vegetable dish served only with its accompanying sauce. Remove all unused food first. Never delay any order for the children, serve them first at the table.9. The term is accepted as meaning avariety of pickled or well‐seasoned foodstuffs. Comme je n'arrivais pas à trouver la clé de l'abri, j'ai dû défoncer la porte. All forks are on left except one on top with the dessert spoon.9. The service is generally self‐service or assisted service. And this is the end of the meal.After this, men generally proceed to smoke room and ladies proceed to recreation room (in a classicdinner gathering).Serving Food and BeveragesDifferent classes of menuThere are only two basic classes of menu, namely:∙ Table d’hote∙ A la carteTable d’hote:The following points cover the definition of ‘table d’hote’ menu:∙ The menu has a fixed number of courses.∙ There is a limited choice within each course.∙ The selling price of the menu is fixed.∙ The dishes provided with all be ready at a set time.∙ This type of menu may be offered by itself or in conjunction with an a la carte or Carte de jourmenu.The advantages of this menu:∙ These are simple and very easy to choose, as choices are limited.∙ The prices are set and hence, guest can choose accordingly.∙ This is easier to control and operate.∙ This is giving less wastage of food.The disadvantages are:∙ The choices are limited and hence, may not satisfy to all type of clientele.∙ One has to pay set price for the menu, irrespective of their consumption of all dishes available.These are useful for:∙ The restaurant, serving business lunch for business people, who like well designed andcombinations of various dishes, as it will save time.∙ State banquets, and wedding ceremonies.Example of a Table d’hote menu:Luncheon menuMonday, 21st august 2005***Lentil and ham soupChicken liver parfait with warm briocheQuenelles of smoked salmon mousse with a spring onion dressingScottish smoked salmon carved at the table***Breast of chicken with forest mushroomsFillet of Brill with a mustard and dill sauceMille‐feuille of vegetables flavoured with basilComplemented with fresh seasonal vegetables****Fresh figs served with vanilla ice cream and red fruit coulisIced coconut parfait with a light chocolate sauceChocolate bavarois with vanilla sauce****Filter or decaffeinated coffee served with Petites foursServing Food and BeveragesA la Carte menuThe term A la Carte may be translated as ‘from the card’. Erster Ansprechpartner bei einer Reklamation ist immer der Verkäufer. Never allow the hot food to cool down on the side board while you adjust the table. Never keep a dish on table if after ordering, the guest has gone out for telephone or toilet ormeet a visitor.16. Salt without lumps.10. Pour faire marcher la carte, il faut la rentrer à fond dans l'appareil. Make guests feel good their choice even if they don’t order what yousuggest.∙ And remember to always ask for the sale. If a caller gives you permission, take careof the request quickly. Follow aclock‐wise direction.∙ Listen carefully to each guest’s order. Never go inside the bar and pour a drink.15. Never argue with guests, not even with other service staff. Il y a eu une baisse des inscriptions au dernier trimestre. In other words there should not be at any time during themeal, more cutlery and flatware on the table than is required by the guest at that specific time.Table d’hôte coverThis cover follows the principle that the cutlery and flatware for the entire meal will be laid before thefirst course/dish will served. The accent is ongood continental food and elaborate service.Specialty RestaurantThe entire atmosphere and décor are geared to a particular type of food or theme. As long as the guest stays at thetable, the glass should be there with water.∙ All beverages should be poured with the sprout pointing away from the guest to preventaccidental splash on the guest.Sequence 2: Take and serve beverage ordersStep 1: offer beverages:∙ Always know how much alcohol you guests are drinking.∙ Don’t suggest alcohol if your guests are intoxicated or close to becoming intoxicated.∙ At lunch and dinner, suggest that guests start their meal with a cocktail and an appetizer.∙ Take the wine order after the food order, unless guests choose otherwise.∙ During the breakfast period, offer coffee and orange juice immediately after seating the guest.∙ Know the drink available and the customary way of serving.Step 2: Follow an order taking system:∙ Take orders from women first and then from men.∙ Write orders on the order pad or guest check according to how the guests are seated. The meteorologists are predicting a bad turn in the weather this weekend. Your style is being watched and enjoyed by the guest.Serving Food and BeveragesRoom Service‐ the luxury of a hotelAny hotel can be said best, if it can take care of its guest professionally by providing personalizedservice.Room Service is very important because the actual service is done without any supervision and if there isanything done wrongly or not brought at the first time, then there are no chances of any correction ofthe mistake. The guest is not used to your language and your accent on your pronunciation,therefore slow speed will help him to understand.6. The cutlery should form a square, with the edge of table as one side and it must be opposite thechair.13. C'était malpoli de ta part de débarquer (. You have to wait another month for raspberries to be in. Tu peux me laisser souffler cinq minutes ? After service do not linger, but present the check, takesignature, ask when you can come for clearance, say “enjoy your food”. Every new drink is served in a fresh glass.8. All beverages should be served and cleared from the right. Never vanish inside the kitchen for a long time.14. Il est toujours dans les faveurs des patrons. The clear soup is always placed first on the menu.The examples are:∙ Consommé julienne‐ clear soup garnished with strips of root vegetables.∙ Consommé Célestine‐ clear soup garnished with strips of Savoury pancakes.∙ Bisque d’homard‐ thick lobster‐flavoured soup.∙ Crème de tomato‐ Cream of tomato soup.Egg dishes (oeufs):∙ Omelette espagnole‐ flat Omelette with onions, peppers and tomato∙ Omelette fines herbes‐ Savoury Omelette∙ OEufs en cocotte a la crème‐ egg cooked in its own dish in a Bain Marie and garnished withcream.∙ Oeuf poche Florentine‐ poached egg on a bed of spinach, coated with a cheese sauce andgratinated.∙ Oeuf brouille au lard‐ scrambled egg with bacon.∙ Oeuf sur le plat Bercy‐ egg cooked in its own dish on the top of the stove then finished in theoven, garnished with a chipolata sausage and a thread of tomato sauce.Pasta and rice dishes (farinaceous/ farineaux)Examples of farinaceous dishes are:∙ Spaghetti napolitaine‐ spaghetti in a tomato and garlic flavoured sauce.∙ Spaghetti bolognaise‐ spaghetti blended with minced lean beef in a rich brown sauce.∙ Ravioli‐ noodle‐type pasta filled with a variety of stuffings, such as chicken, beef and spinach.∙ Gnocchi romaine‐ semolina base∙ Cannelloni‐ rolls of ravioli paste filled with stuffings as for ravioli.Fish (Poisson):The method of cooking and type of fish used may vary. Few methods are as follow:∙ Poached: salmon, turbot, trout etc.∙ Meuniere: sole, trout, salmon (with correct garnish)∙ Fried: whitebait, soleFish is soft and tender flesh, which is easily digested, and helps to prepare the appetite for the heaviercourse to come. Pretend he or she is standing right in front of you.∙ Talk only to the person on the phone, not to any one else around you.∙ If the call is for a manager, ask the caller if you may put him or her on hold. And remember to keep those dressings clean.∙ Be clean in yourself and in the clothes you wear.∙ Don't smoke in a kitchen or dinning room. Ce garçon a la mauvaise habitude de m'interrompre quand je parle au jardinier. After being away so long, we are all happy to see her back in action. The fields in this area abound in wildflowers. Same is applicable to speech also.18. The main items of linen normally found are:Tablecloths:54 inches x 54 inches to fit a table of 2 feet 6 inches square table or round table of 3 feet diameter.72 inches x 72 inches to fit a table of 3 feet square72 inches x 96 inches to fit rectangular shaped tables72 inches x 54 inches to fit rectangular shaped tablesSlip cloths3 feet x3 feet, used to cover a grubby tablecloth.Serviettes (Napkins)18‐20 inches square if linen14‐17 inches square if paperBuffet cloths6 feet x 12 feetRestaurant‐ Tableware, flatware, chinaware and glasswareIn a restaurant, we are using various types of plates, glasses, spoons, knifes etc. Always give theprice of specials.Step 2: Ask for the food order∙ Offer to help guests with menu selections. This crumbing can be done from anyside of the guest. Never touch a guest or even his chair.21. The following points may define this type ofmenu:∙ It gives a full list of all the dishes that may be prepared by the establishment.∙ Each dish is a priced separately.∙ A certain waiting time has to be allowed for many of the dishes.The advantages of this menu:∙ The guest will be satisfied as they can choose their own appetite without any limitation.∙ As the portions are not predefined, the guest can choose his/her size.∙ This type of menu is generally having varieties, dishes from two or more cuisine or region andhence guest can customize their combinations.∙ The dishes can be changed according to the season or current trend.The disadvantages are:∙ As all guests are not expert in menu combination and selection and hence cannot chooseappropriate combination of dishes.∙ The wastage can be more, as the availability of items need to be maintained more.This is useful for:∙ The multi‐cuisine restaurant, serving more than one cuisine or regional dishes.∙ The coffee shop styled restaurant.∙ Fast Food outlets or Take away counters.Approximate waiting times for dishes on A la Carte menu:∙ Special hors d’oeuvre: 10 minutes∙ Soup: 5 minutes∙ Egg: 10 minutes∙ Fish (grilled or fried): 10 minutes∙ Grilled salmon: 20 minutes∙ Lobster mornay/ thermidor: 10 minutes∙ Liver: 15 minutes∙ Rump/fillet steaks: according to order∙ Chateaubriand: 15 minutes∙ Roast chicken: 25 minutes∙ Chicken en cocotte: 40 minutes∙ Lamb cutlets: 10 minutes∙ Omelette: 10 minutes∙ Soufflés: 30 minutesThese can vary from establishment to establishment, subject to available equipments, number ofcovers, cooking and preparation style etc. Specialforms of soup may also be served, bisque, borsch, petite marmites etc. Le voyage n'était pas parfait, mais somme toute, je suis content qu'on l'ait fait. The end of the call is your last chance to leave a good impression with apotential guest.Serving Food and BeveragesTypes of RestaurantA restaurant is a commercial establishment committed to the sale of food and beverage. Listening with all attention is very important.8. In other words there should not, at any timeduring the meal, be more cutlery and the guest requires flatware on the table than at the specifictime.∙ If decorative cover plates are used for an a la carte cover it is common for the first course platesto be placed on this plate. Thus, if well done,means that chipping will only occur on the under edge, which is not visible to the customer. bask in the sun : se dorer au soleil, se prélasser au soleil, lézarder, une goutte d'eau, une goutte d'eau dans la mer, une goutte d'eau dans l'océan, une goutte d'eau (dans la mer, dans l'océan), une goutte d'eau dans la mer, une goutte d'eau dans l'océan, C'est dans le besoin que l'on reconnaît ses amis, combinaison gagnante, combinaison parfaite, alliance parfaite, action à l'encontre d'une personne, action personnelle, les Aventures d'Alice au pays des merveilles, représentant légal, représentante légale, gamin sans expérience, gamine sans expérience, derrière la tête, dans un coin de la tête. Although there is a choice ofclear or thick, as only one will be served. The purpose of initially placingsomething in the centre of the cover is to ensure that the covers are exactly opposite oneanother and that the cutlery and flatware of each cover are the same distance apart.∙ Cutlery and flatware of each should be laid from a service salver or service plate. Plates kept hot.5. Jetzt Porno Videos und Filme von BEEG wo private Hausweiber ficken . Never put a spoon or straw in the guests glass or cup. Room service is the right food at the right time in the right room.7. It is sometime referred to as 10, 2 and 6 ‘o’ clock arrangement.Mise – en – place:For smooth service keep these always ready:1. Alle freien Wohnungen zur Miete in Franken finden Sie im regionalen Immobilienanzeigenmarkt bei immo.inFranken.de. Find out if guests are really hungry or just want something light; whether they likechicken or beef; or if they feel like having something hot or cold.∙ Suggest specific menu items. If you’re not sure how to help, ask guests what youcan do for them.∙ Pull out a chair for a guest and adjust the chair as the guest sits. Gratis auch mit Handy und Tablet . Theyare always accompanied by a very rich gravy or sauce. And learn to pick up on when guests want suggestions.Suggestive selling might make you nervous. Use the proper glasses for each drinks. The following considerations should be given on these occasions:∙ Place wheelchair users at tables where there is adequate space for manoeuvrability.∙ Position hem/her out of the main thoroughfare of customer/staff movement.∙ Position him/her with easy access to cloakrooms, exits and fire exits.∙ Crutches/walking sticks should be placed in an accessible and readily available position.6. Cheese (formage)16. Never go too close at the back of another person with a loaded plate or tray. Try as many menu items as you can, and tell guests you’ve tried them:“you’ll like the chicken Kiev. Never carry any cutlery in open hands, carry it in a napkin or on a plate or salver.27. While removing theunused cutlery, it should not be mixed up with the dirty plates and soiled (used) cutlery. Stem glasses are handled by stem only.3. Spare trays, salvers ready for use.18. Waiters are involved in physical work,moving about, lifting trays. You shouldn’t have toask the guests.∙ Serve the children first, women next, then men, and the host last.∙ Serve food from the guest’s left side with your left hand whenever possible. There aremany standard patterns available to the caterer. These are used to coverthe table‐top and to help the guest to keep themselves and the table neat and clean. After you suggest and describe an item, ask if the guestwould like it. Savoury15. Pick them up separately and stack them away fromguests.∙ Bring all condiments and accompaniments to the table before serving the order.∙ Only bring full‐not –partially full‐ condiment bottles to guests.∙ If you will be serving an item that guests will share, bring a plate for each guest.Step 3: Pick up the food order:∙ Check the food before you take it out of the kitchen:∙ Does the food look fresh and appealing∙ Have all preparation instructions been followed?Serving Food and Beverages∙ Is the presentation garnished?∙ Have all special requests been met?∙ Is the plate clean?∙ Is hot food hot and cold food cold?∙ Ask the cook to make any corrections necessary to meet the property’s high standards.∙ Notify your supervisor immediately of any problem in the food preparation so that he or she canspeak to the guests and correct the situation.∙ If you are having trouble meeting guest needs, ask your supervisor or another server for helpuntil you can catch up.∙ Don’t let the guests suffer because you’re busy.∙ Thank the kitchen staff for their cooperation.Step 4: Deliver food:∙ Use you order pad or guest check to help remember who ordered what. This is embarrassing to you and annoying toyour guests.∙ Repeat each completed order to the guest, especially if there are special requests regardingpreparation or service.∙ Try not to sound mechanical when describing choices. All in all, I think you did a fine job. Il bénéficie toujours du soutien des patrons. For e.g. These are highly influenced by American concept and their food tastesRestaurant‐ Furniture, fixtures and their dimensionsWe must consider following points, whenever choosing furniture or fixtures for Restaurants:∙ Standard of restaurant∙ Décor and theme of restaurant∙ Durability∙ Standardization∙ Type of service∙ Type of customer∙ Ease of maintenanceChairs:The seating arrangements will depend on:∙ The size and shape of the food service area∙ The design of tables and chairs used∙ The allowance made for clearing trolleys∙ The type of establishmentServing Food and BeveragesThe chairs used are usually of the stacking variety as this takes up less storage space when the area needto be cleared. Do not rest the order pad on the table.∙ Look at each guest when he or she is ordering. Si tu ne t'opposes pas à ce qui se passe, tu t'y plies. Insteadof simply bringing a guest your house brand of scotch, you can up sell by asking, “Would you preferDewars or White Label?” when a guest orders the drink.Suggestive selling and Up selling requires tact and good judgment. Elle était tellement absorbée par son roman qu'elle n'a pas entendu le téléphone sonner. To carry‐out all the functions, involved in service, people are placed with different duties and responsibilities. Do not simply bring “ another round” for everyone ifsome guests do not want another drink.Serving Food and BeveragesSequence 3: Take Food OrdersStep 1: Tell Guests about specials∙ Know the daily specials. Then checkavailable seating to see if you can accommodate them.Step 3: Accommodate any special guest needs∙ Ask guests with visual impairments if they would like Braille menus, if available.∙ Ask guests with disabilities if they have special seating needs.∙ Ask guests with small children if they would like a high chair or a booster seat.∙ Ask the responsible person to rearrange the table as per need of the guest and to set‐up specialequipments if required.∙ If necessary, ask guest to wait while you meet their needsStep 4: Take guests to their table.∙ Pick up enough menus for each guest, plus a wine or alcoholic beverage list.∙ Ask the party to follow you, and lead to the table at a reasonable pace.∙ Hold the menus high on your arm, not down by your side.∙ Stand up straight and give your full attention to the party you are seating. In an establishment where full food preparation and service brigades are in full operationa full menu may be offered.The following is the list of courses, a French classic menu usually has:1. The key to effective selling is a good knowledge of the menu. But this problem issolved because of the menu as guest can refer it as necessary.∙ We can group different type of dishes in different category in a menu card and hence, makingeasier for guest to select his favourite by referring the section of his/her choice.There are a number of considerations to bear in mind when compiling a menu, namely:Type:∙ Assess the type of meal required (Indian, Chinese, continental etc)∙ Assess the type of kitchen and staff available in relation to equipment and skills.∙ Assess the type of food service area and its number capacity in relation to the china, silver andglassware available.∙ Assess the skills of food service area staff and the number of course to be served.Supplies:∙ Seasonal supplies of vegetables and non‐vegetarian items.∙ Local availability of supplies.Balance:∙ Light to heavy, then heavy to light∙ Vary the sequences of preparation of each course.∙ Change the seasoning, flavouring and presentation∙ Ensure that garnishes are in harmony with the main dishes.Serving Food and BeveragesFood Value:∙ Use commodities and methods of cooking which will preserve the natural nutritive properties ofthe raw materials.Colour:∙ Avoid either clashes of colour or repetition of similar colourLanguages:∙ The menu should be written either all in English or all in any regional language and be easilyunderstood by the customer. Never report to work in unkempt, unprofessional appearance.40. Always wear clean undergarments.∙ Hair must at all times be clean and well groomed.∙ Always brush your teeth after eating breakfast, lunch, and dinner.If you are directly handling food, then follow these rules.......∙ Always wash your hands before touching food, and always after coming from toilet.∙ If you are suffering from any skin, nose, throat or stomach problem or trouble at work, tell yourmanager and don’t handle food.∙ Use waterproof dressings on cuts and sores. Never use any short forms or unconnected pronouns (go there and bring that) because suchmeanings are not clear. Table cloth should be clean, crisp and right side up. As I couldn't find the key to the shed, I had to bash the door in. the best way is to discuss and collect the data from your Food& Beverage manager and executive chef.Serving Food and BeveragesVarious Type of Cover (Table Set‐Ups)One of the technical terms very often used in the restaurant is "cover". Les mini-jupes sont dans le vent cette saison. The food should reach the guest when it is at its best, that is the even the plates are kept hot orglasses are chilled. The standard height from theground to top of the back is 39 inches. Therefore everything should be checked in the beginning itself.In room service department, the task of order taking is most important as:∙ The guest is talking to the order taker through phone, not in person.∙ This task reflects/improve the image of the hotel.∙ This task can increase the revenue sale of food & beverage service dept. Never ask any favours from the guest.42. Don’t make excuse or blame others for the problem.∙ Take care of the problem immediately.∙ Tell your supervisor or captain about the problem as soon as possible.Sequence 6: Sell After‐Dinner itemsStep 1: Clear the entire table.∙ After guests are finished, remove all unneeded glasses, silverware, plates, and other items.∙ Be as neat and quiet as possible when clearing the table.∙ Remember not to stack dirty plates at the table.Step 2: Suggest specific dessert items:∙ Without asking, bring the dessert cart or display tray to the table and describe each dessert usingmouth‐watering terms.Serving Food and Beverages∙ Describe in details one or two of the restaurant’s more popular desserts. Lena savourait les éloges faits au sujet de sa performance dans la pièce. definition of - senses, usage, synonyms, thesaurus Online Dictionaries: The guest will like it.2. All spirits are served in large 50ml, or regular 25mls. As you greet guests, determine their needs. Keep the finger bowls with lemon wedges.20. Even more » Never report to duty without shaving & a bath.47. Ice must be carried in separate ice bucket with tong or spoon.5. Extra table cutlery ready.16. コトバイウ +cotobaiu+ 正しさと易しさを両立させた唯一の日本人用英語発音言語がここにあります。エイトウ小大式呵名発音記号システムで、世界で最も英語の苦手な日本人から、最も英語の得意な日本人へ。コトバイウが提供します。 Aidez WordReference : Posez la question dans les forums. The selection of these items depends on following factors:∙ The type of menu and service offered∙ The maximum and average seating capacity∙ The rush‐hour turn over∙ The washing‐up facilities and its turn‐over Serving Food and BeveragesFor laying a cover on the table, we need following items:∙ Flatware: these refer or denotes all forms of Spoon and forks.∙ Glassware: these refer to all type of glasses being used in restaurant for various purposes.∙ Cutlery: these refers to knives and other cutting implements.∙ Hollowware: these refer to any items made from Silver, or glass apart from flatware and cutlery egg.Teapots, milk jugs, sugar basins, oval flats etc.∙ Chinaware: these refer to all items made from China clay material.Flatware and cutleries:There is an almost unlimited range of flatware, cutlery and hollowware in use in the catering industrytoday. Never accept an order if you are not sure whether the item is available or not. People dine out to get away from the routine fare they have at home. Move around the table and serve each guest from his or her rightside with your right hand.∙ Handle glasses away rim their rim or lip: handle stemmed glasses by the stem or base.∙ Place the drink glass on the centre of the beverage napkin.∙ Follow your order pad or guest check to serve the correct drink to each guest.∙ As you serve each drink, repeat the name of the drink and any special requests to be sure that itis correct.
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