Meal Service Styles, Table Setting and Wares

meal service

the manner in which food will be served to the diner, includes choosing and setting of table appointments, setting the table or any surface to be used; offering of food to the diners and cleaning of food and dishes after dining.

table appointments

utensils used for dining and these include dinnerwares, flatwares, beveragewares,

hollowares and linens. It sets the tone for neatness, order and beauty.

dinnerware

the proper terminology used for dishes in dining, whether for a cover or for serving. It is known as chinaware before. The degree of its perishability is determined by its kind and quality and the care it is given.

flatware

• table appointment used to serve, dip, cut or spear food; termed as
  "Silverware" before.

beverage ware

• table appointments used for drinking. Quality in glassware is determined by the clarity and luster of the glass; its freedom from bubbles, streaks, and other defects; and the absence of color tinges in colorless glass.

hollow ware

• table appointments usually made of metalware and used primarily for serving or for decoration. Examples are trays, pitchers, beverage pots and vases.

linens

• used broadly to include table coverings and napkins of all types regardless of the fiber or material.

• used broadly to include table coverings and napkins of all types regardless of the fiber or material- are therefore selected to harmonize with other appointments and especially with dishes.

cover

includes the dinnerware, flatware, beverage ware, and linen for one person; minimum space is twenty inches although twenty-four inches or more is better. In other words, it is the table appointments and space set for each diner.

table setting

the manner in which the table appointments and foods are arranged in the table or any surface for dining. It makes meals more pleasing, satisfying and enjoyable.

course

• portion of the meal served at one time.

overhang

portion of the table cloth that hangs from the edge; should be the same on all sides and is usually 12 - 15" for sit down meals and sometimes floor length for buffet tables.

finger bowls

bowls usually made of glass that may be used following a fruit course or after the last course; use is optional may be placed on a small plate with a doily on it and place directly above the cover. It is filled 1/3 with tepid water. Flower petals or kalamansi or lemon slice float may be used.

place plate

• a 12" plate used as a under liner in formal sit down dinners; is not used for serving food in it; may be made of wood, metal or wicker.

dinner plate

a 10" plate used for the main dish in each cover in formal dinners.

Luncheon plate/ breakfast plate

a 9" multipurpose plate used for daily dining

soup plate

a 9" deep plate used for soup in formal sit down dinners.

cereal bowl

a 6" multipurpose dish used for cereals, desserts, salads or soup, depending in the depth.

Bread and butter plate

a 6" plate used not only for bread but for desserts, molded salads or rice.

salad plate

a 7" plate used for salads, desserts, or underliners for glass stemware.

cup and saucer

come in pairs and is used for coffee or tea or even soup for informal meals. The saucer is used only for underliner and differentiated from the bread and butter plate by the inner ring or groove which is fitted to its cup. It is preferable to use cups with the matching saucers.

Demitasse cup and saucer

are small cups and saucers used for hot chocolate or after dinner coffee. The capacity is half as much as the ordinary cup.

vegetable dish

serving dish for vegetable, rice or any saucy dish.

soup tureen

serving dish for soup. It is always used with an underline

platter

usually oval-shaped dishes used for serving a variety of foods.
They come in different sizes.

• Shape of each piece

• 2) Versatility of use

• 3) Type of material used

• 4) Flexibility of design

• 5） Workmanship

• 6) Availability

• 7） Durability

• 8） Cost

Basic considerations in the Selection of Dinnerware

flatware

• It was the Englishmen who perfected the manufacture of flatware and their fire "silverware" became the beginning of what we have today, The Italians however are credited as the first to use forks

flatware

It was the Englishmen who perfected the manufacture of flatware and their fire "silverware" became the beginning of what we have today, The Italians however are credited as the first to use forks

sterling

• comes from Esterling, name of a German silversmith at the time, this type of flatware is the queen of flatwares and hollow wares. Its durability is a matter of which at present, sterling is made in four weights, namely standard or trade, medium or regular heavy or extra heavy.

electroplating

a process done to silver plated flatwares wherein a coating silver is applied to the base metal.

single plating

• meaning 2 ozs, Silver was used / gross of teaspoons,

double plating

• amount of silver used is doubled or 4ozs/gress of teaspoons

triple plating

• uses 6s/yoss and considered good quality ware.

quadruple plating

4 times of % ozs gross

flash platting

• a very thin coating of silver is used and is not marked ESPN
  (Electro Plated Nickel Silvery, done for low cost ware,

inlay

• reinforcement on bowls and handles of flatware wherein part of the base metal is replaced with sterling silver

• 1. Facility of Use

• 2. Size and Shape

• 3. Durability

• 4. Utility for table service

• 5. Versatility of Design and pattern for table setting

• 6. Availability

• 7. Care it Requires

• a. Linens Linens, regardless of kind, ought to be spotless and wrinkle-free, for they are the background in the picture the table will make.

Basic Considerations in the Selection of Flatware

tablecloth

• whole piece of any material, which could be made of cloth or plastic and used to cover tables for dining.

runners

long narrow strips of cloth used on bare tables; provides variety.

placemats

available in different shapes and material; standard size is 18" wide and 24" long

silence cloth

any material of the size and shape that will suit the table or any surface used for dining; permits the linen to lie more smoothly and decreases the noise when table appointments are handled; also protects the table.

top cloth

pieces of material placed over the table setting to avoid constant laundering of large pieces of linens.

napkins

comes in varying sizes and part of the cover in a table setting.

dinner napkin

traditionally white linen damask or plain colored linen which is 18" to 24" square.

luncheon or breakfast napkin

any material but usually gingham or ramie or even paper which is 9"'to 12" square.

tea napkins

those used for merienda, snacks or tea and are 6" to 9"square.

cocktail napkin

small pieces of materials of different colors and design and are 4" to 6" square.

serviettes

other name for napkin come in a wide variety of sizes inches. The larger size generally reflects the extent of the meal as well as the formality of the occasion

napkin rings

are convenient when folding napkins and can be made from a variety of materials, wood, metal, plastic, glass

sip cloths

3 feet 3 feet, used to cover a grubby tablecloth

table setting

It is the manner in which the tables and foods are arranged in the table or in any surface for dining. A meal however simple or elaborate, the laying of a table can make a whole lot of difference. Each meal can have a classy look with a little touch of thought.

water glass

is placed just above the tip of the dinner knife. In Europe, a water glass is optional, in America it is always placed on the table

russian service

Service is from the side rather than from the table and done by waiters (1 for each 6 guests) in one or two ways:

english service

Food is served from the table, is served by the father, mother or the hostess; filled plates are passed to the person next to her who in turn passes it on to the farthest and so on until everyone has been served.

family service

• a. From the table; passing of food same as in English service.

• b. All dishes to be eaten from the main plates are served from one end of the table by the host or alone or with the assistance of the person sitting on his left

american or country style

Practical for everyday use and not necessarily characteristic of American life.

menu

number of courses allow usual family pattern or popular dishes of children for such partners; choice of items limited to foods that will hold their shape. An advantage of blue-plate service is that food goes from the kettle onto the plate eliminating the need for serving dishes, except when second servings are offered.

buffet service

depends on the manner of which buffet will be handled

tray service

• this form of dining is another innovation of modern-day apartment-
  dwelling or condominium living. For homes with tiny kitchen and no dining areas, tray may be used when watching television, sit-by-the-fire meals or eating meals out-of-doors.

brunch

• an informal meal which is a combined breakfast and lunch; may be served between 10:00 AM - 1:00 PM. Menu includes fruit or fruit cup, meat omelets and meat hash or chicken Galantine, pates and other similar dishes. plus rolls; service may be tray or blueplate

outdoor meal at home

an informal meal which is usually dinner but could not be any other meal; usually taken with the family or a small company of close friends or relatives. Menu includes grilled foods and accompaniments with a simple salad and fruits or desserts, service may be from a cart, a table or tray

coffess or teas

• an occasion for light refreshments; teas are served in the mid-afternoon while coffees cold be in the morning too. Service includes a tea or a coffee pot, plates and cups which may be set on a tray, cart, or table together with cakes or sandwiches or even candies and nuts. Ices may be served too as well as cocoa

dessert parties

• as the name implies, is an occasion where a kind or two kinds of desert plus beverage service comprise the affair

cocktail party

• an occasion where guests may arrive at anytime during the set hours which may be 6:00-9:00 PM or 6:00-8:00 PM. Refreshments include assorted hors d'oeuvres and canapés, even roasts and sometimes suckling pig lechon plus alcoholic beverage and fruit punch or similar drinks for the ladies, Guests serve themselves and usually no plate or flatware, just toothpicks for picking food.

receptions

• any occasion following a ceremony during which light refreshments are served; in the Philippines however, sit-down meal may follow any kind of ceremony.

merienda

Spanish word coined for meals served that combines late afternoon snacks and dinners, is usually an early dinner which includes aside from meal dishes alcoholic and fruit punch; beverage service may even be served.

box lunch

also referred to as a lunch pail or lunch kit, is used to store food to be taken anywhere. A simple fare usually composed of main dish with an accompaniment with rolls or cereal; fruit or a piece of cupcake may complete the meal, flatwares provided inside the box. Essentially there is no difference between a box you pack for lunch, and a bento box, since basically a bento (for lunch) is Japanese for a lunch box.

pot luck occasions

-a social occasion at which each person contributed some dish to a common table for all to share. Could be anything from the special meals and parties mentioned or a buffet or family meal where foods served are brought by guests. The dishes can be requested or assigned to prevent duplication

picnics

an excursionat which a meal is eaten outdoors ideally taking place in a beautiful landscape such as a park, beside a lake or with an interesting view, usually at resorts; meals could be the simple box lunches or dishes that will not spoil easily and could be eaten without reheating;

women

—are usually served first. If it is an honorary dinner, ofcourse, the guest of honor is served first.

etiquette

as the "norms required by good breeding, social conventions, or the rules of decorum"

decorum

implies an observance of social morals for a polite society

"please" and "thankyou"

The child should be trained to say "——" and "——" and how to use eating tools properly.

napkin

usually the word used to describe napkins made out of cloth or linen.

serviette

is the word used to describe a napkin made out of paper.

Continental Style and American Style

Two general styles of using the fork and knife:

american style

Fork held in the left hand, the knife on the right. The knife is then set on the plate, fork is switched to right hand and then food is eaten with the tines up.

continental style

Without switching position of the knife (right hand) and the fork (left hand), food is sliced and then eaten, with the tines down.

bread and butter knife

is used only for breads or rolls and not to butter vegetables, corn or potatoes.

salad fork

may be used to cut vegetables in your salad bowl using the right hand.

fish knife

is provided when there is a fish order.

steak knife

is designed for cutting all different types of steak.

dessert spoon

longer ad thinner than the soup spoon

fine dining

Restaurants that offer luxurious and comfortable surroundings and good quality utensils. The menu offers many choices with an extensive wine list. The pace service is leisurely and the meal may last three hours or more.

bistro

this refers to a simple cozy restaurant that offers special dishes

causal family style restaurants

may be called diners or theme restaurants. The menu ranges from breakfast to dinner anytime during the day.

table d’ hote

lists the whole menu with a fixed price, similar to a meal package

ala carte

AN ITEM OR COARSE WITH ITS OWN PRICE.