Silver Service Essays

Silver Service Essays Silver Service Paper Silver Service Paper Chaper8 Silver service 1 what is silver service? -Style of catering where the food is delivered to the table on a platter held by the waiter and served to the customer’s plate using a folk and spoon . 2 Which side of the guest do you stand for silver service? -Left of the guest 3 what are the limitations of using the thread method of holding the service gear? -Each different items need to be served by different service gear required. 4 How do you pick up small items of food? -To remove your index finger in wedge method. What sort of things are served with two fish knives instead of the usual service gear? -Soft or large items requiring more support than can be given by a service spoon and fork. 6 In which direction should the gear be moving as you pick up food from the service plate? -The service gear is moving towards you. 7 How would you plan the presentation of the food on the plate? -we need to consider the other items to be served . ex) separating two different color item for visual balance 8 How and when are sauces served in silver service? It should not be carried on the same serving dish as the food . They are offered and served separately using as sauce-boat and a serving spoon. A spoon is used to serve them and serve the sauce from the left of the guest. 9 Where are other accompaniments placed? -They are placed to the left of the main item. Chapter9 Clearing Table 1 How can you tell when all the guests have finished a course? -Guest usually indicate that by placing their cutlery together on plate or we can ask them. 2 Describe the two-plate clearing technique. 1) At the back right hand corner pick up the plate with your right hand. 2) Transfer the plate to your left hand, holding it between the thumb n index finger. Use the knife to move the scrap items to the front of the plate3) place the knife under the handle of the folk 4) Moving around the table pick up second used plate n its cutlery 5) Transfer the second plate to your left hand positio n it on a platform above the first plate supporting it with your ring finger, your little finger n the base of your thumb n lower forearm. ) place the fork alongside the other fork on the first plate n using the knife push the scraps down off the second plate onto the front of the first plate to join the scraps already there. 7) place the knife alongside the knife on the first plate8) Moving around the table collect the remaining plates n cutlery. 3 Where should the dirty plates be held? -Station(Sideboard) or Dishwashing machine 4 How is the cutlery prevented from falling off the plate as it piles up? -place the knife under the handle of the fork at right angles to it. Describe the three –plate clearing technique. 1) At the back right hand corner pick up the plate with your right hand. 2) Transfer the plate to your left hand, holding it between the thumb n index finger. Use the knife to move the scrap items to the front of the plate3) place the knife under the handle of the folk 4) Moving around the table pick up second used plate n its cutlery5) place the second plate in the crease of the palm of your left hand under the edge of the first plate supporting it by your ring and little fingers. Place the fork alongside the fork on the first plate n using the knife move the scrap items from the first plate down onto the second plate. Place the knife alongside the knife on the first plate. 6) Moving round the table pick up the next guest’s used plate. 7) place the third plate so that it sits on the flat of your forearm n the rim of the second plate. Place the fork alongside the forks on the first plate n use the knife to move the scraps onto the second plate place the knife alongside the other knives on the first plate. )Continue collecting the plates, stacking the additional plates on the third plate, transferring the scraps onto the second plate n placing the knives n forks neatly on the first plate. 6 What is the advantage of the three-plate clearing technique? -Scrap food items and the used cutlery are carried on separate plates. 7 How many plates should you collect at once? -As many plates as you can. 8 What technique is used to collect side plates at the same tim e as dinner plates? -Using the two plate or the three plate technique. 9 When should side plates be collected separately from dinner plates? If there are more than four guests at the table. 10 How should unusually shaped plates be collected? -They should not be stacked but held separately from used dishes, using the two or three plate carrying method. Chapter17 End of service procedures 1 Why are the two purposes of a bill? -To inform the guest of the amount to be paid , To act as a control system for the establishment. 2 Why is important to present the bill promptly? -They may earn a reputation for slow service. Bringing bill late is one of the reasons that makes guest feel annoyed. What should you do with the bill if it is not clear who is the host? -place the bill in the centre of the table 4 What is the procedure for accepting payment by credit card? -Check that the establishment accepts the kind of card presented and its expiry date. If it has been signed. 5 Why should you neve r stand and wait for a tip? -Waiter has absolutely no right to a tip because it is a bonus for especially satisfying service. 6 How can you make a good impression when farewelling guests? -If it’s possible remember the guest’s name and wish them â€Å"good evening† and thank them for coming. You should make sure that guests take their personal belongings with them when they leave . What items are they particularly likely to forget? -Coats, hats and BYO bags, umbrella 8 How should you carry cups and saucers when clearing a table? -They should be carried using either two or three plate carrying technique. Do not stack the cups 9 How should workstations be left? -They are restocked with cleaned, polished equipment. Chapter 19 Function operation 1 What does the hospitality industry mean by ‘a function’? -Offering novice opportunity to gain part-time employment and establish themselves. Write down six different styles of function which might need the ser vices of waiters. -Wedding/ Conference/Birthday party/office party/Engagement party/Christmas party 3 What is the purpose of the ‘Function sheet’? -In order to record and confirm the detail of function 4 What should a function cover consist of ? -Dessert covers /Glassware/Cups and saucers 5 In what circumstances do function staff work in teams? -At large function, to preserve a smooth and quick level of service 6 What is the job of the runners in a function team? Picking up plated items from the kitchen and transferring them to a service area within the dining room. 7 How many five-person teams do you think would be necessary to serve a standard three- course dinner for a function with 500 guests? -3teams of five 8 In what ways might correct drinks service be different at a large function compared with a dinner for four in a restaurant? -At large function, there are two separate team one for the beverage and the other one is for serving food. The beverage must be served alternately with the food. FB Service Management