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3.01C Table AppointmentsAll the items needed at the table to serve and eat a meal.
3.01C Table Appointments
2
Classification of Tableware
• Dinnerware
• Flatware
• Beverageware
• Holloware
3.01C Table Appointments
3
Dinnerware is:• Plates, cups, saucers, bowls
• Dinnerware includes:
• China
– stoneware
– earthenware
– pottery
• Other materials
– glass-ceramic
– plastic
3.01C Table Appointments
4
Flatware is:• Often called “silverware” and includes:
– Knives– Forks– Spoons– Specialty utensils
• Materials made from:– Sterling– Silver plate– Stainless– Plastic /wood
3.01C Table Appointments
5
Beverageware or glassware is:
• Lead glass– Higher quality
– More expensive
• Lime glass– Lighter, more brittle
– Ideal for much glassware Plastic
Very casual, low cost
Unbreakable / disposable
3.01C Table Appointments
7
Two basic shapes of beverageware are:
• Stemware Tumbler
bowl
stem
foot
• Water goblets• Sherbets• Flutes
Popular sizes are • Cooler• Highball• Juice
Popular sizes include
3.01C Table Appointments
9
Care of tableware• Rinse tableware as soon as possible after use• Most dinnerware is dishwasher safe• Delicate china and stemware
– May need hand washing– Don’t plunge into hot water because severe
temperature change can crack or break delicate tableware
– More expensive tableware requires extra care to protect your investment.
3.01C Table Appointments
10
Table linens
• Protect the table surface
• Deaden sounds of serving and clearing
• Add beauty to table setting
Drop – the part that hangs over the edge• For casual should be 6-8 inches on all sides• Deeper drop for a formal setting • Even more for buffet settings
3.01 C Table Appointments
11
Cloth Placemats, Table Runners & Napkins
• Runner: 13-17 inches wide
– placed down the table center
– Often used with placemats
• Placemats
– approximately 11 x 17 inches
• Napkins
– cocktail - 10 inches
– luncheon – 13 inches
– dinner – 17 or more inches3.01C Table Appointments
12
Center Pieces
• Be creative
– Food and the soil of potted plants don’t mix.
• Candles are appropriate for evening, but not daytime meals
• Candles on the table should be lit and the flame above eye level.
• Size in proportion to the table
• Guests should be able to see over the centerpiece
3.01C Table Appointments
14
Cover / table setting
The cover includes• Linen
• Dinnerware
• Flatware
• Beverageware
• Each cover should be at least 24 inches wide.
• The guests be able to discern which pieces are theirs by the
spacing between covers/table setting.
The amount of space needed by each person
3.01E Table Setting
15
Begin with the Linen
• The cloth should extend evenly on each side of the table.
• Placemats
– flush with the edge of
the table
– Or 1 to 1 ½ inches from
the edge
• Runners
• down the center, or
• along both sides3.01E Table Setting
17
Dinnerware
Plates are placed in the center of each cover
• “Thumb length” (1 inch) from the edge of the table
• Forks on the left
• Knives and spoons on the right
– Knife is next to the plate with the blade turned to the plate.
3.01E Table Setting
18
Informal and one-dish meals
• Use ONLY the dinnerware and flatware that are needed for the meal.
3.01E Table Setting
19
Service Plate• Larger than dinner plate
• First courses are placed on the service plate by the service person.
• The service plate is removed when the main entrée is served.
3.01E Table Setting
20
Beverageware
• Place the water glass at the tip of the knife.
• A cup and saucer are placed beside the knife and spoon.
Used with permission
3.01E Table Setting
21
At More Formal Meals
• Place the salad plate to the left of the dinner plate.
• Place the bread and butter plate just above the salad plate, between the salad and dinner plates.
3.01E Table Setting
22
Service Pieces
• Place the serving utensil on the table at the right side of a dish to be passed.
• If there are two serving utensils, place the “helper” utensil on the left and the main utensil on the right.
3.01E Table Setting
23
Details
• Place the salt to the right of the pepper when placing it on the table.
• Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin.
• The loose corner of the napkin should be beside the plate.
3.01E Table Setting
24
Classifications of Table Appointments
• Dinnerware
• Flatware
• Beverageware
• Holloware
3.01E Table Setting
26
Meal Service ClassificationsMeal service is the term used to describe how a meal is served for any given occasion.
Classifications are:
Family-style
Buffet
Plate
Russian/Continental
3.01N Meal Service Classifications
27
Family Style Used at home for family meals
Used in home-style restaurants
Serving dishes of food are passed
around the table to the right
Beverages are poured before seating
and handed to diners
Informal style of meal service
3.01N Meal Service Classifications
29
Family Style (continued)
• Paper or cloth napkins may be used
• A tablecloth and/or placemats may be used
• A centerpiece may be used
3.01N Meal Service Classifications
30
Buffet Style
– Used in casual restaurants and at large gatherings, such as for a business, family or church events.
– Cafeterias are a type of buffet where items are priced separately.
– True buffets usually price the meal as a whole including beverages.
– Informal meal style
3.01N Meal Service Classifications
32
Buffet (continued)
– Plates are at the beginning of the serving line.
– Flatware and napkins may be at the beginning or the end of the serving line.
– Beverages are picked up in the line or at another station.
– Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style
3.01N Meal Service Classifications
33
Plate Service
– Used in restaurants.
– Flatware and beverage ware, are on the table with space left for plate.
– Food is portioned onto plates in kitchen and brought to the table.
– Often a more formal meal style
3.01N Meal Service Classifications
35
Plate Service (continued)
• Serving dishes are not needed which makes for easier cleanup.
• Cloth napkins and tablecloths are usually present.
• Placemats might be used at home on top of the tablecloth.
• Formal restaurants use tablecloths
3.01N Meal Service Classifications
36
Russian/Continental
• Used predominantly at fine restaurants.
• Food is portioned out in the kitchen and served by a wait staff person.
• No serving dishes are used, and dishes are removed after each course.
• Flatware is course specific and may be numerous.
• Highly formal meal3.01N Meal Service Classifications
38
Meal Service How the meal is served
• Classifications– Family-style
– Buffet
– Plate
– Russian/Continental
• The properly set table provides each diner with the tableware pieces needed for the meal being served.
3.01N Meal Service Classifications
40 40
3.02 D Manners and Etiquette
• Manners refers to social behavior
• How a person behaves when with others
• Table Etiquette
– A set of guidelines to follow when eating
– Manners at the table
3.02D Manners and Etiquette
41 41
Why practice good manners?
• You are more confident knowing what to
do.
• When you use good manners:
– You feel comfortable interacting with others.
– You show respect for others.
– You are more relaxed in any situation.
3.02D Manners and Etiquette
42 42
Categories of etiquette
guidelines
1. Preparing for the meal
2. During the meal
3. At the end of the meal
4. Dining away from home
3.02D Manners and Etiquette
43 43
Preparing for the meal
Come to the table appearing neat
and clean.
– Remove your hat.
– Wash your hands and comb your
hair before coming to the table for a
meal.
– Do not comb your hair or apply
make-up at the table.
3.02D Manners and Etiquette
44 44
Preparing for the meal
• Show respect to elders by letting them go ahead
of you.
• Stand behind your chair until everyone is at the
table.
• Take your seat when the host invites the guests
to be seated.
• It is polite to help the person next to you to be
seated.3.02D Manners and Etiquette
45 45
During the meal
• A guest should follow the hosts’ lead to begin
serving and passing the food.
• Be sure everyone is served before beginning to
eat.
• Take a little of everything out of respect to the
cook.
• Don’t take more than your share
3.02D Manners and Etiquette
46 46
During the meal
• The napkin remains in your lap throughout
the meal.
– Blot your mouth lightly and wipe your fingers
as necessary.
– Place the napkin on the seat of your chair if you
must leave during the meal
– At the end of the meal, leave the napkin to the
left of your plate.
• It need not be refolded, but should be neat.
3.02D Manners and Etiquette
48 48
Soup
• Dip the spoon into the soup, moving the far
edge of the spoon away from you.
• Sit up straight, lift the spoon to your lips
–Do not rest your arm on the table
–Do not blow on your soup to cool it
–Do not crumble crackers into your soup.
–Eat quietly in our culture
3.02D Manners and Etiquette
49 49
Sip your soup
• Use the side of the spoon
– Do not fill your spoon full
– Only babies need to have the spoon into their
mouth to eat
– Eat quietly in our culture
3.02D Manners and Etiquette
50 50
Salads
• Use the salad fork when a salad is served and
eaten before the main course
• If the salad is served as part of the meal, use
the dinner fork.
3.02D Manners and Etiquette
51
Bread or rolls
• Place your bread or roll on your bread and
butter plate, if one is provided.
• If pats of butter are provided, transfer one
from the butter dish to your plate using the
tiny fork supplied.
• If a block of butter is provided, use the
butter knife to place butter on your bread
and butter plate3.02D Manners and Etiquette
52
Finger Foods• Bread or rolls, carrot sticks, celery, corn on the
cob, olives, potato chips, and most
sandwiches.
• In informal settings, it is permissible to eat
chicken and french fries with your fingers
3.02D Manners and Etiquette
53
Main Course• Sometimes known as the entrée
• Most North Americans eat the main
course using the dominant hand
3.02D Manners and Etiquette
54
Cut food into small bites
• It is considered impolite to cut all of your
food at once.
• Take small bites; chew your food slowly
with your mouth closed.
• Lift the food to your mouth; do not lean
down to your plate to eat.
3.02D Manners and Etiquette
55
Courteous Behaviors• If you cough, sneeze, or need to blow your
nose, use a tissue rather than the napkin.
• It is polite to leave the table
– if you have a long bout of coughing.
– if you need to blow your nose
3.02D Manners and Etiquette
56
General tips
• Remove fish bones from your mouth with
your finger, spoon, or napkin.
• Deposit fruit pits or seeds in your spoon.
• Do not put food from your mouth on the table,
place on the side of your plate
• Use dental floss or a toothpick in private.
3.02D Manners and Etiquette
57
Accidents• If you spill anything,
– use your napkin to mop up the spill.
– If the spill is large or very messy, seek the
assistance of you host.
• If you drop a utensil
– leave it on the floor and request a replacement.
3.02D Manners and Etiquette
59
Be polite
• Contribute appropriately to the conversation
so that the meal is a pleasant experience for
all present.
• Use “Please” and “Thank you”
3.02D Manners and Etiquette
60
End of the meal
• Silverware should be at the
5:00 position with the tines
down to indicate you have
finished
• Leave your loosely folded
napkin at the left of the plate.
• Do not stack plates,
unless asked by host.
3.02D Manners and Etiquette
61
End of the meal
• Remain seated until all have finished.
• Host will indicate the meal is over and can leave
the table.
• Help clear the table at informal meals.
3.02D Manners and Etiquette
62
Clearing the table
• Remove the serving dishes first
• Refill beverages
• Remove the main course plates, salad, bread
and butter plates. Do not stack plates at the
table.
• Check that everyone has an eating utensil.
• Serve the dessert
3.02D Manners and Etiquette
63
Dining Out
• Proper table service follows several basic
principles.
– The server will place an individual servings in front
of you.
– The server will serve all food from your left, using
the left hand
– The server will clear dishes from your right using the
right hand.
– Beverages will be served from the right.3.02D Manners and Etiquette
64
Dining with a group
• Wait until everyone at your table is served
before you begin eating.
• Don’t begin eating until all the food is passed
if service is family style.
3.02D Manners and Etiquette
65
Continental Style is more
formal
• The fork is held in the left hand and the
knife in the right.
– After cutting one bite of food, the food is
transferred to the mouth with the fork still in
the left hand, tines facing downward.
– This eliminates the transferring of cutlery from
hand to hand.
3.02D Manners and Etiquette
66
Zig-Zag Style
• The knife is laid down and the fork is
switched to the dominant hand
– Do not set the knife on the table nor should you
“bridge” the plate and table with the knife.
• Food is lifted to the mouth with the fork
tines up
• The fork is held like a pencil between the
fingers.
3.02D Manners and Etiquette
67
Well mannered people
• Don’t put more on the fork or spoon than
can easily be chewed and swallow at one
time.
• Avoid talking with food in the mouth
• If asked a question, wait to answer until the
food is chewed and swallowed.
• Take small bites so they can respond
quickly to the conversation..3.02D Manners and Etiquette
68
As you are eating
• Swallow the food in your mouth before
taking a sip of a beverage.
• Drink carefully; avoid slurping or gulping.
• Your knife and fork should not bridge the
plate,
• The knife should not be placed between the
tines of the fork
3.02D Manners and Etiquette
69
While eating
• When pausing during the meal, cross your
knife and fork on the center of the dinner plate
• When finished place the knife and fork (tines
down) in the five o’clock position.
• Leave your plate where it is.
– do not push it away, stack it, or pass it to others to
stack
3.02D Manners and Etiquette
70
The end of the meal• When the host places the napkin on the table
beside the plate.
• Thank the host or cook for the meal.
• You may rise and leave the table when your
host rises.
• At a no-host meal, wait until everyone is
finished.
3.02D Manners and Etiquette
71
When dining in a restaurant• You are a guest
• Do not do anything that would embarrass you
or the host
• Be considerate of the other patrons
3.02D Manners and Etiquette
72
Cell phone manners
• It is rude to use a cell phone during the meal
– If you must take a call, excuse yourself.
• If you use the phone in public
–Speak quietly so others don’t have to
hear your conversation.
–It is rude to use blue-tooth type devices
with your phone in public.
3.02D Manners and Etiquette
73
When dining out
• Texting or opening your phone destroys
the ambience of a restaurant.
• It is rude to use a cell phone in a public
rest room.
3.02D Manners and Etiquette
74
Restaurant manners
• You can’t afford the restaurant unless you can
afford the minimum 15% tip.
• If you have a problem with your food, politely
ask the waiter to take it back.
– Do not expect the rest of your table to wait for your
plate to return.
– Is it really worth making a spectacle of yourself and
making other people wait when they are finished
eating?3.02D Manners and Etiquette
75
Good manners need to be practiced
and used in formal and informal
situations
• If you become accustomed to using good
manners
– You are more confident
– You are more comfortable
– You can think about making others comfortable
– You show respect for other people
3.02D Manners and Etiquette
763.02D Manners and Etiquette
Culture and tradition influence
table manners
Western Culture
• Do not slurp your soup
• Eat everything on your plate
• Keep your silverware in your
hands as you eat
• Eat the meat, leave the starches
Eastern Culture
• Nosily eating soup is a
complement to the cook.
• Do not clean your plate it is an
insult to the host that not
enough food was provided.
• Lay the chopsticks down every
few bites.
• Don’t leave any rice, it is sacred
and must be eaten.
77
• Try some of every food served even if you don’t like it or don’t think you will.
• Avoid playing with foods on your plate.
• Ask to have foods passed to you, rather than reaching in front of someone else
or across the table.
• Eat quietly with your mouth closed. Wait to speak until you have swallowed
any food in your mouth.
• Take small bites. Eat all that you take on your fork or spoon in one bite.
• Look neat and talk about cheerful topics to make mealtimes pleasant.
• Pass food at the table to the right with your left hand. Try not to blow on soup
to cool it - it is not polite.
• Cut salad with a knife if the pieces are too large to fit in your mouth.
• Use a small piece of bread as a “pusher” to help guide food onto your fork.
• Break off a whole piece of bread or roll into 2 or more small pieces.
• Leave your silverware on the plate or saucer under a bowl when you have
finished.
Additional Guidelines…
3.02D Manners and Etiquette