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    SILVER SERVICE

    How To Provide A Silver Service

    Silver service is a type of service that adds a certain amount of style to an occasion. If it

    is done well with flair, customers will be impressed and think very highly of your establishment.

    In order to become proficient at silver service, you must practice, preferably not on customers.

    One of the best places to practice is at home. You can very easily silver serve dinner to your

    family every evening to become comfortable and efficient at this technique. This will ensure that

    you will not be nervous when you serve customers and that they can enjoy the ceremony of

    having the beautifully presented food on the service platter transferred to their own plate.

    In a restaurant the food is taken to the customers table on a serving platter called a flat.

    You will already have placed hot dinner plates on the table. The food is then transferred from the

    presentation platter to the dinner plates with the use of a fork and spoon, two forks or even two

    spoons depending on the type of food that is being served.

    Some restaurants may use a part silver service, where they may only serve particular items such

    as the bread or maybe the vegetables that accompany a main dish.

    When providing silver service at a banquet, it is very important to work very quickly, as

    you will be serving 10 12 people and the food must be served hot to all of them.

    It is extremely important to follow all relevant health and safety principles and food

    hygiene principles. You must also be comfortable with silver service techniques in order to

    provide service that meets customers expectation.

    Good Knowledge Of All Service Procedures

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    Silver Place Settings

    Place Fork

    for all meals, entree or roast

    Salad/Pastry Fork

    salad, fish, pies, pastries cold meats

    Dinner Fork

    essential to the formal dinner where more than one fork is needed, also

    used as a serving fork

    Cake Fork

    for desserts and pastries

    Fish Fork

    used when a fish course is served - Hollow Handle

    Strawberry Fork

    longer three tine fork for fruit/melons

    Place Knife

    for all meals, entree or roast - Hollow Handle

    Individual Steak Knife

    used at place setting for cutting meats - Hollow Handle

    Fish Knife

    used when a fish course is served. Hollow Handle

    Dinner Knife

    essential to the formal dinner where more than one knife is needed.

    Hollow Handle

    Tea Knife butter, jams, jellies marmalades - Hollow Handle

    Butter Spreader jams, jellies or for hors d'oeuvres or on a cheese tray

    Cream Soup Spoon soups in dishes or bowls, serving sauces, cereals

    Small Teaspoon may be used as a child's spoon and as a coffee spoon

    Teaspoon

    coffee, tea, fruits, and some desserts

    Place Spoon

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    dessert, cereal, soup, small serving spoon

    Dessert/Oval Spoon

    soups, desserts, cereals small serving spoon

    Demitasse Spoonafter dinner coffee, condiments, caviar

    Ice Cream Fork

    ice cream pies, cakes, or frozen desserts

    Round Bowl Soup Spoon

    soups, cereals, small serving spoon

    Iced Beverage Spoon

    iced coffee or tea, fruit drinks, parfaits

    Grapefruit/Melon Spoongrapefruit, melon, jellies, jams relishes

    Individual Salt Spoon individual serving spoon used with saltcellar

    Before The Service

    All service items and equipment must be inspected before use to check that:

    they are clean

    they are free from chips, cracks and other damage

    they are polished, especially the silver that must not be tarnished. Silver must be cleaned

    properly on a regular basis in order to keep it shining

    linen must not be torn, stained, frayed, or have holes in it.

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    linen is neatly pressed.

    Placement of all service items and equipment is extremely important.

    Most items will be stored on a sideboard or service station.

    You must have enough of each item to last throughout service.

    Items such as silver service cutlery may be kept in the kitchen close to where you will

    collect the food. You will need a new set of service cutlery each time you take a platter of

    food to the restaurant.

    Hot plates will be brought from the kitchen or you may have a plate warmer situated next

    to your waiters station.

    Waiters cloths must be folded and ready for use according to organisational

    requirements.

    Clearing Finished Course

    Type of food:

    Soup

    Starter

    Main course

    Dessert.

    When the whole table has finished eating, it is time to clear the table. This will be

    apparent when all customers have placed their cutlery together on their plate. If you are in

    doubt, check with the customer if he/she has finished.

    Start clearing with the person on the hosts left, moving around the table to the right,

    finishing with the host.

    Stand to the guests right, lean forward and pick up the plate with your right hand.

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    Move away from the guest and transfer the plate to your left hand.

    Grip the plate with your thumb on the rim and your first and second fingers

    underneath.

    Point your third and fourth finger upward to form a platform.

    Prevent the cutlery sliding around by placing your thumb on the end of the fork

    handle.

    Place the knife under the fork pointing in the opposite direction.

    Move onto the next guest and pick up his/her plate with your right hand.

    Transfer the plate to your left hand onto the platform created by your third and fourth

    fingers and forearm.

    The fork is placed next to the fork.

    Use the knife to scrape the food scraps onto the first plate. Then place the knife under

    the forks next to the other knife.Clear the rest of the table the same way.

    When you have finished, take the dirty dishes to the kitchen or wash-up.

    Clearing The Table

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    After clearing each course you must clear all the crockery and cutlery that the customer no

    longer needs.

    After entre remove the entre cutlery that has not been used.

    After the main course, make sure that all the side plates have been cleared.

    Remove the cruets and other condiments.

    Remove all other crockery that may have been used such as finger bowls, extra plates

    and butter plates.

    Remove breadbaskets if they have been used.

    Remove any main course cutlery that may not have been used.

    If the dessert cutlery is not already on the table, you will have to set the table for

    dessert.

    Carry the cutlery on a plate and place the cutlery on the table according to

    organisational requirements. The fork on the left and the spoon on the right.

    Do not lean in front of guests when laying down the cutlery. Go to both sides of the

    customer to place the dessert cutlery.

    Make sure that ashtrays are also changed when there are a maximum of 2 butts in the

    ashtray. This must be done continually during service. Some people may wish for you

    to take the ashtray away during the courses.

    Once the dessert plates have been cleared you should remove everything from the

    table except for glasses that are being used, decorative items and ashtrays.

    At this point you should crumb down. Use a folded napkin to brush all the crumbs

    from the table onto a plate. At this time you should also remove any other food debris

    and waste such as cigarette packets and wrappings from the table.

    Coffee may be served after the dessert. You will then need to bring sugar, milk and

    all other items associated with the service of coffee, tea and hot chocolate.

    All table clearing and removal of crockery, cutlery and service items should always

    be removed, replaced and checked according to organisational requirements.

    BUFFET SERVICE

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    How To Provide A Buffet Service

    Carveries and buffets are based on a style of service where the customers come to the table

    with food presented on it and help themselves or are served by a chef or waiter. The food is not

    brought to the table for them. They must get up from their seat in order to choose their own food.

    Buffets and carveries appeal to customers for a variety of reasons:

    It is an interactive type of service where customers can help themselves and can also

    be served by waiting staff.

    Customers have the opportunity to mingle with other people and possibly meet them.

    Customers can choose exactly what and how much they want to eat.

    On unlimited buffets and carveries, customers can return and eat as much as they like.

    Carveries and buffets are generally less expensive than an a l carte restaurant or

    bistro, and people think they get better value for money.

    Customers enjoy the showmanship of the buffet, especially the presentation of it

    including the centrepieces and the way the food has been arranged on the table.

    Customers also enjoy watching the waiter or the chef carve their meat for them or

    cook the food, such as omelettes for breakfast.

    Buffets and carveries can be a fairly efficient form of service, as people can move

    through quickly, or if they prefer, at a leisurely pace.

    Customers can approach the buffet when and how they want to, as there is no

    restriction on time, except the start and the finish of the buffet.

    It is extremely important to follow all relevant health and safety principles and food hygiene

    principles. You must also be comfortable with silver service techniques in order to provide

    service that meets customers expectation.

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    Good Knowledge Of All Service Procedures

    o As there is always the chance of running out of food items, it is extremely important to be

    aware of when to replenish the dishes on the buffet/carvery table.

    o Always work within specified areas to avoid disturbing the workflow of others.

    o Plan your work to avoid unnecessary movement, e.g. if you are going to the bar or

    kitchen, never go empty handed there is always something that needs to be removed

    from the restaurant or carvery/buffet area.

    o Organise your work area to establish an efficient workflow. Always have all service

    items and equipment ready for use to avoid unnecessary trips.

    o Always clean as you go and go as you clean, as this will avoid unnecessary cleaning

    and time wasting at the end of your shift.

    o All preparation areas should be kept clean at all times.

    o Smooth workflow and following of organisational requirements will ensure that

    customers are satisfied at all times. Customers expect efficient and organised work

    practices and good service at all times. This ensures that they will return, and

    hopefully advertise the establishment through positive word of mouth advertising.

    o Remember that on buffets and carveries there are sharp implements such as knives

    and hot and heavy service equipment which must all be treated with the utmost care

    at all times.

    o Be aware of customers, as you will be working amongst them at all times. You will

    be replenishing the buffet/carvery and clearing tables continually during service.

    o Buffets and carveries attract families, so you must be very aware of children amongst

    the guests. Be careful not to fall over the children, or fall over them whilst you are

    carrying hot items around the restaurant.

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    Before The Service

    Service items and equipment:

    Dishes or flats these include any type of dish that food will be served in such as bowls

    for soup or semiflat dishes for vegetables. Flats are generally large oval dishes of

    stainless steel that food is presented on, on the buffet or carvery. They can present cold or

    hot food.

    Service cutlery this is the cutlery that you will find on a buffet or carvery with which

    the customers will serve themselves, or the waiting staff will serve the customers.Theycan be forks, spoons different types of tongs or a mixture of all of them. Knives are

    usually only used by the waiting staff or the chefs.

    Crockery this includes plates, bowls and other items that customers use to serve

    themselves food onto.

    Glassware glasses, that are used for different types of beverages that customersconsume at their table. This will also include glassware that is used for savoury cocktails

    and desserts

    Cutlery and silverware cutlery can be either already on the guests table, orsometimes the customers need to collect their cutlery at the beginning or end of the

    buffet/carvery. There will be a collection of knives, forks, spoons, cocktail cutlery and

    dessert cutlery.

    Service cloths and other linen this must all be clean and without holes or tears. The

    buffet or carvery table will be draped in a cloth and there will be cloths to stop people

    burning themselves when they touch hot items. There will also be cloths on the tables and

    probably napkins for the customers.

    All service items and equipment must be inspected before use to check that:

    they are clean

    they are free from chips, cracks and other damage

    they are polished, especially silver which must not be tarnished. (Silver must be cleaned

    properly on a regular basis in order to keep it shining).

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    linen is not be torn, stained, frayed, or have holes in it

    linen is neatly pressed.

    Customers tables:

    Before setting the buffet or carvery you must also set the tables for the customers:

    The procedure will be similar to the restaurant set up you must follow

    organisational requirements.

    Tables must be positioned with chairs, clean cloths or place mats, and napkins that are

    all clean and undamaged.

    You will need to check the booking sheet as to the exact requirements for large tables

    and other bookings.

    Cutlery will be set according to the type of buffet and your organisational

    requirements. Generally you will have a knife on the right, a fork on the left, a side

    knife on the side plate on the left, a napkin and a wineglass at the tip of the knife.

    Salt and pepper cruets will be in the centre of the table.

    Ashtrays are placed on the table if it is a smoking area.

    You may also have flowers, candles or another types of table decorations that must be

    clean, neat and positioned according to organisational requirements.

    Any promotional material and table numbers must be correctly placed, clean, not torn

    or stained.

    Buffet or carvery table:

    The buffet or carvery table will be arranged on the size and configuration of the room. It will

    also depend on the number of people to be served the amount and type of food and how many

    courses are to be served at a time. There are many other factors that must be considered:

    The table is usually clothed in large (white) cloths. Some establishments may have

    special buffet cloths, which have decorative frills and are very easy to put on the

    table. The traditional cloth wraps around the table, falling to the floor in the front, and

    being made into a box around the sides. Sometimes throwaway paper cloths are

    used, that come on a large roll. Slip cloths, or small squares, often-colourful cloths are

    placed over the main cloth to provide a contrast. If a number of cloths need to be

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    used, the overlaps must all face the same way. This makes it more visually acceptable

    for customers.

    Customers must have easy access to the buffet/carvery.

    Customers must be able to move freely around the buffet/carvery.

    Staff must be able to serve the customers comfortably.

    The food must be easy to access.

    Customers should not have to fight their way through other customers.

    The buffet/carvery should not be too wide, as customers will not be able to reach.

    Plates must be the first things that customers pick up, and there must always be

    enough for all the customers. Sometimes the plates are on a separate table at the

    beginning of the buffet/carvery. The hot plates must be near the hot food, the soup

    plates near the soup, dessert plates near the dessert. The one thing worse than running

    out of food, is running out of plates or cutlery.

    Cutlery may be wrapped up in a napkin, or will already be on the customers table.

    Clearing The Table

    Clearing the table for buffet style service is very similar to clearing tables in a la Carte

    setting. In this case though, it is not always necessary to wait until the whole table has finished

    eating. Often people on the same table may have finished a course and while the others are still

    eating, they will return to the buffet for more food. You must clear the table of dirty plates at all

    times, not just when the whole table has finished, otherwise you may find that there is a whole

    collection of dirty plates on the table. You will know when a person has finished, as they will put

    their cutlery together.

    Clearing Side Plates

    At the same time as the main plates:

    Continue around the table a second time.

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    Pick up the side plates and knives with your right hand.

    Place all the side plates on the pile of plates that are supported by your arm.

    Use the knives to move leftovers onto the first dinner plate.

    Place the knives on the first plate with all the other knives.

    Continue until you have finished clearing the table.

    Separately from the dinner plates:

    After you have cleared and taken all the dinner plates to the wash-up, return to the

    table with one clean dinner plate. Use this plate like the first clearing plate.

    You will put leftovers and knives onto this plate.

    Collect all side plates in the same manner as dinner plates.

    If you are clearing odd shaped plates, only clear what you can carry in two hands. Do not

    try to stack plates as they may fall.

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    PLATE SERVICE

    How To Provide Plate S ervice

    While uses for the term ofplate lunch may vary from one location and culture, there are

    some very specific examples of what people mean when a meal is referred to as a plate lunch.

    Here are a few examples of how this simple but often well-rounded meal appears in different

    settings.

    The origins for describing a meal as a plate lunch appear to hail from Hawaii. More

    properly known aspa mea ai, plate lunches within this setting generally refer to three

    components. A Hawaiian food plate lunch will consist of a helping of macaroni salad, white riceand some sort of meat entre, usually broiled or baked.

    This form of the plate lunch is often referred to as an example of a syncretic menu,

    meaning that it draws the elements from more than one culture or geographical region. Certainly

    rice is a staple in many cultures and helps to give the plate lunch a bit of pan-Asian flair.

    Macaroni or pasta is certainly a favorite across the world. Meat selections can range from

    anything to ground beef to lamb, chicken, or ham. The result is a tasty meal that draws on a nice

    cross section of what the world has to offer.

    In the southern region of the United States, the plate lunch is usually associated with an

    arrangement of a meat entre and three vegetables. Southern culture dictates that a proper plate

    lunch will include are least one green vegetable and never more than one starch per meal. Thus,

    the Southerner wishing to honor tradition may choose a green vegetable and rice or apotato, but

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    never rice and potatoes at the same time. Some people will refer to go with a starch, a green

    vegetable and choose carrots or something similar to complete the picture.

    A plate lunch in the Midwestern United States is similar to the Southern version, but

    without any restrict ions on the choices of vegetables. Thus, a proper Midwestern plate lunch

    could easily consist of a meat, potatoes, rice, and macaroni. In fact, there is often an array of

    starches found on buffets in many Midwestern restaurants.

    Variations of the plate lunch are often impacted by local customs and also dietary

    preferences or needs. For example, the so-called California plate lunch could be a vegetarian

    delight that might include an entre that is either soy-based or made with tofu, a raw garden

    salad, and marinated legumes.

    The plate lunch is a favorite offering in many restaurants, as it allows the kitchen to

    prepare larger amounts of selected foods that can be dished up quickly when patrons place an

    order. To the hungry customer, a plate lunch menu offers the ability to make some quick and

    easy choices that will result in a tasty meal for a relatively low price. The end result is a lot of

    happy people all the way around.

    Step 1:

    Customers should be acknowledged within thirty seconds of arrival and fully greeted within one

    minute. Attention should be given to factors such as:

    reservations

    preference for smoking or non-smoking

    customers with small children

    customers with special physical or dietary needs

    customers with communication difficulties.

    Step 2.

    Once the party has been shown to their seats, assistance should be offered in seating customers.

    Clean, well-presented menus should be given to guests and you should explain any items on

    special or any promotions.

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    Step 3

    When the guests are ready, you should take their order, making sure to offer advice when

    necessary. At this stage, you will have the chance to promote food and drink items and to make

    suggestions regarding the menu.

    Step 4

    Once the order has been relayed to the kitchen, it is your job to adjust the place settings making

    sure that each guest has the correct cutlery and service equipment.

    Step 5

    When the kitchen indicates that the food is ready, there are several things that must be checked:

    food must be well presented

    food must be served at the correct temperature

    food items must be exactly what the customer ordered.

    Step 6

    When carrying the food to the table, be sure that your hands do not come into contact with the

    food or the upper rim of the service dish. This would increase the chances of bacteria transferring

    from your hands to the food.

    Step 7.

    When all the guests have finished their meal, you must aim to clear their table quietly and

    efficiently. In some establishments, this may include crumbing down which is the method of

    removing crumbs from the table either by using a folded napkin or a small brush. Soiled linen

    should also be removed from the table.

    Step 8

    At all times during service, it is important to keep the dining area clean, tidy and organised. This

    must be done with minimum disturbance to customers.

    Presenting menus to customers:

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    Never give a dirty menu to a customer, as this would create a bad impression of the

    establishment.

    make sure that you have enough menus for everyone at the table

    start with the ladies first, presenting an opened menu to each customer

    explain to the customers, which items are on special or promotion you should have

    previously consulted the chef with regard to these items

    let the customers know if there are any items that are not available

    inform customers of any items that are not listed on the menu, i.e. what the soup of

    the day is or how the fish of the day is cooked.

    Carrying Plates

    With experience, you will be able to carry two, three or four plates to the table at the one

    time. Never attempt to carry more plates to the table than you can confidently carry. Ask your

    supervisor if the establishment has a preferred method of carrying plates. Regardless of the

    technique being used, the following points should be observed.

    A tripod effect should be used to evenly balance the plates.

    The upper arm or body should never support plates, as these plates will be unstable as

    you walk.

    Stand slightly behind the left shoulder of the customer. Plates should be picked up in the

    reverse order you want to put them down; i.e. the first plate that you pick up from the

    kitchen will be the last plate that you put down at the table.

    Always use your right hand to put plates on the table as you move around the table.

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    First plate grip First Plate Position

    Second plate position

    Third plate position

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    Three plate clearing method:

    o The first plate is picked up with the right hand.

    o Transfer plate to the left hand and hold between the thumb and the index finger

    making sure to hold the handle of the fork securely.

    o With the knife, move any leftover food to the back of the plate.

    o Place the knife at right angles to the fork, with the blade under the bridge of the fork.

    o Pick up the second plate with the right hand and position it in the crease of your left

    palm.

    o Place the second fork beside the first fork.

    o Use the second knife to slide the scraps from the first plate to the second plate

    which now becomes the scrap plate.

    o Position the third plate on the flat of the forearm.

    o Place the fork with the other forks.

    o Use the knife to slide the scraps down with the other scraps.

    o Continue this process using the plates in the following way:

    o first plate cutlery

    o second plate scraps

    o third plate stack dirty plates.

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    GUERIDON SERVICE

    How To Provide Gueridon Service

    A variation of silver service is called Gueridon service. In this case, a trolley is placed

    next to the customers table and food is served onto plates from this trolley. Gueridon service

    also refers to cookery at the guest table. In this case the waiter will do the actual cooking of a

    dish next to the customer. Popular Gueridon dishes include Crepes Suzette and Steak Tartar.

    The definition of the term guridon is a movable service or trolley from which food be

    carved, filtered, flambed or prepared and served. It is, in other words, a movable side board

    which can give, sufficient equipment for the immediate operation in hand; whatever it should

    also carry much special equipment in case of emergency if necessary. The guridon service

    itself come in various form i.e. calor gas, trolley, specially made for the purpose, a plain trolley

    or even a small table.

    The origin of guridon service itself is hard to trace. It includes carving salad

    preparation, filtering preparation of fresh fruit and so on. This form of service the cost of the

    dishes being priced individually and the average cost of the meal being therefore higher than a

    table dhote meal. Another reason for higher cost with an ala carte type of meal is that demand

    a skilled service and this form of service of labour cost. In itself is much higher and is include

    within the cost that the guest pay also made expensive and elaborate form of equipment must be

    used fro the service to be carried out.

    Miss-En-Place For Guridon

    Where necessary, the top and under shelf of the guridon should be covered with a folded table

    cloth. This, of course depends on the nature of guridon itself and its general appearance for

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    convenience of working the cutlery and flatware layout be similar to that of the side board. This

    saves time and speed up the service from right to left.

    Service spoon and forks

    Sweet spoon and forks

    Soup, tea and Coffee spoons

    Fish knife and fork, special equipment including a soup and sauce ladle

    Joint and side knife

    The hot plates or table heaters are generally placed on the left hand side on the top of the

    guridon. This heater may be gas, electricity or methylated spirit. If the heater the coffee sauces

    should be placed under the burners. Also on the top be found a carving board knife for carving

    and filtering and selection of basic accompaniment such as oil and vinegar, Worcester sauce,

    English and French mustard and castor sugar.

    Underneath will be found a service plate and service salver, side plate and some joint plates for

    dirty tableware. When an operation is being carried out, there should be some silver. Under

    plate or doilies is useful for a prevantals of sauces and other accompaniments and cheese pads

    will on the waiters of all side board, together with a silver plate of all the guridon equipment

    in case of emergencies.

    Special Equipment:

    Flare lamps:

    These are an essential item of equipment for guridon service and are used in re-heating,

    cooking and flambing dishes. The maintenance of the flare lamps is very important and should

    be carried out very carefully, ensuring each part is fitted together correctly, that it is fitted to the

    correct level with methylated spirit and than the wick is of sufficient length to give adequate

    heat where in use.

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    The flare lamp should be cleaned regularly with the aid of plate powder. Regular timing of the

    wick is essential to avoid methylated spirit fumes baking out and spoiling the aroma of the

    food. The lamps are usually 20-25 cm high with a grid of diameter 15-20 cm. In a purpose built

    the same working height all along the trolley tap. This I much safe fro the waiter as he/she

    works since there is less chance of accidents. The lamps here are generally color gas.

    Chafing dish on suzette pans:

    The true chafing dish in rarely seen now days. This was deeper, had a led and was made to fit

    into As own individual heating unit. The shallower pans which are used today are called

    Suzette pans. They resemble frying pans in shape and size and have a diameter of 23-30 cm

    with or without a lip. The lip is usually found on the left hand side. The pans are generally

    made of silver plated copper as this gives an even distribution of heat.

    Guridon (Calor gas):

    A guridon may use a gas lamp connected to a calor gas cylinder. The service top is flat the

    upper casing. This makes it much safe when working dishes or carrying out any form of flamb

    work at the table. The top of the trolley is stainless steel which allows for easy cleaning other

    facilities are the control switch for the gas lamp, the drawer for the surplus equipment, the

    cutting board for use when cooking dishes at the table the bracket on the lower tray used for

    holding bottles of spirit and liqueurs and the identification on top of the trolley for holding

    accompaniments.

    Care and maintenance of equipment:

    These are many reasons why all equipment should be maintained on a regular basis. Primarily,

    it is because of Hygiene and presentation in front of the client and legal suspects of the food

    Hygiene Regulation, 1970; the Food Act 1984; the Food safety Act 1990, and the Food and

    Drug act.

    Work performance: Efficiency of performance is lost and possibly as a result loss of custom

    and therefore revenue.

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    Work safety: The legal aspects of the health and safety at work 1974 would apply here as well

    as applicable insurance acts.

    To ensure the above takes place a daily inspection and cleaning rota as schedule. This work

    should then be carried out by the food service/personnel during the normal mis-en-place period

    and under the supervision of a senior member at the team of brigade.

    Check List

    Gas lamps:

    Check that all moving arts move freely.

    Ensure both the jet and burner and free from soot and dirt.

    Clean by appropriate method silvo or geddards plate powder but remember

    do not even immerse in water.

    Gas bottles:

    Ensure at all times there is no heated equipment or naked flames near the lamp.

    Follows at all times there is no heated equipment or naked flames near the lamp.

    Checks all taps are in the off position.

    During storage all gas bottle should be kept cool.

    Spirit lamps :

    Check the amount of methylated spirit.

    See that the air hole is free.

    Trim the wick and check it for length.

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    Clean of any excessive dirt and spent matches.

    Ensure all moving parts move freely.

    Clean by the appropriate method but remember do not immerse in water.

    Any decoration of equipment should be checked carefully and if necessary

    cleaned with a toothbrush.

    Certain qualities and attributes are expected are expected of a waiter in carrying out this forms

    of service. It is as well to bear the following in mind at this stage.

    Taking the order :

    It has to be remember first and foremost that you are a sales person. You must sell the dishes,

    which will involve you in work at the table. Suggest to the customs, item on the menu, this

    focusing attention in dishes. You may wish to sell. Use the carving trolley and sweet trolley as

    visual selling lid.

    Your must always have a good knowledge of the menu so as to give good discipline to the

    guest of the dishes available. Recognition of the host is an important factor.

    Stand to left of the host, Each guest should have one yourself for reference

    purposes.

    Do not positioning yourself too close to guest as this may cause embarrassment.

    Size up your host and guest according to ages dues and nature of the party. This

    should then give you some indication as to the type of dishes on may suggest.

    Take all order through the host. Try to ascertain the length of time available for

    the meal as this could determine the type of dishes sold. Warm customer of waiting

    times.

    Take note as to whether the party is all male, female or female.

    Always take the order as score as possible.

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    Points to be kept in mind while doing guridon service :

    Guridon service is job of chef who also responsible for doing the service.

    Always push the guridon trolley but dont pull it helps the avoid accident.

    The guridon should be kept in one position for the service for the complete

    course.

    The trolley should never be kept near the service door as it is may be obstruction

    to the waiter.

    When more covers are being served only the main dirt should be served fro the

    guridon potatoes, sauces, vegetables should be served in normal manner.

    Service spoon and fork are not used as in the silver service but held with spoon in

    one hand and fork in the other.

    The filling or carving should not be done on silver dish but on the carving board

    or hot joint plate.

    Dirty plates should always be cleared from the guridon trolley.

    Alcohol used in guridon trolley :

    Spirit (Brandy & Rum) To flamb

    Fortified wines To sweeten

    Sparkling wines To colour

    Presentation of Trolley :

    Where in use the carving trolley must be presented in between the customer and chef which

    ensures that the customer can see every operation performed and appreciate skill performed. It

    should be position in such away that the lid is drawn from trolley towards the waiter and safety

    wall is positioned on the side away from the waiter.

    Mis-en-place :

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    Following mis-en-place should be placed on the caving trolley.

    (a) Carving board

    (b) Carving knife and fork

    (c) Sauce ladles

    (d) Service gears

    (e) Joint plate for dirties

    (f) Flat ware

    (g) Spare serviette and serviette cloth

    Method of serving a dish at the table :

    First present the dish to the customer then return to the guridon. Place on the side of the trolley

    with the food for service standing on the hot plate. The food for service is then carved as

    filtered if necessary and is placed on the plate of the guest. Unlike silver service, when the

    spoon and form are used together in one hand, guridon service requires that the spoon and fork

    are used one in each hand.

    The vegetables and potatoes are then placed on to the plate by the waiter while the plates are

    still on the guridon. The sauces are placed on to the plates by the waiter and plate are then

    placed in front of the guest.

    It should be noted that, when there are more than two person at one table, the main dish is

    served as describe, but the vegetable and potato dishes are as for normal silver service and will

    kept hot in readiness for service on the hot plates on the waiter side board. During this

    operation it will be the commis or dibarrasreurss function to keep the guridon clear of dirty

    dishes and equipment.

    Safety points :

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    Never place the lamp or the hot plate outside the four trolley legs.

    Never move the trolley near to drapes.

    Note : The main course does not need to be placed on the hotplate if the service in quick only

    the potatoes and vegetables for a short period.

    Serve with a spoon in one hand and the fork in another hand.

    Sequence of Service :

    Presentation of all dishes for all courses is very important both before the actual service

    commences an din placing the meal upon the plate, especially when filtering and carving.

    Hois doeuvres or subslitutes : There are served in the normal way except for speciality dishesdish such as pte de fougras, which may have to be cut into slices.

    Soup : Always served from the guridon whether in individual soup tureens or in larger soup

    tureens requiring a ladle. All accompaniment passed.

    Fish : Filleted where necessary and served from guridon.

    Meat : Carved where necessary and served from the guridon.

    Potatoes and vegetables : Served as previously mentioned together with sauce and

    accompaniment.

    Sweet : Served from the guridon in a flamb type dish or from the cold sweet trolley. All

    accompaniment passed.

    Savoury : Served from guridon.

    Coffee :Normal silver service unless speciality coffees are required.

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    Example Of Gueridon Cart

    http://www.zesco.com/products.cfm?subCatID=2129&PGroupID=070516SS04http://www.zesco.com/products.cfm?subCatID=2129&PGroupID=070516SS07