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TOPIC 11: TABLE SERVING

Plan:

1. Preliminary table setting and preparatory work

2. Serving the table by the number of seats

3. Serving for breakfast

4. Serving for lunch and dinner

5. Table setting according to the menu

6. Waiter's duties during the serving process

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PRE-SERVING OF THE TABLE AND PREPARATORY WORK

The art of "table setting" has been formed over several millennia and has flourished with each new generation. It encompasses a multifaceted and engaging banquet culture.

The Russian word servirovka originates from the French word meaning "preparation for meals." Serving refers to setting the table, preparing for breakfast, lunch, dinner, and tea, i.e., placing the necessary dishes on the table in a standard sequence.

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When setting the table, the waiter should select dishes and utensils modestly in accordance with the appearance of the hall and create the desired comfort for the customers; the aesthetic properties of dishes, their shape, color, appearance, and the arrangement of napkins give the customers a solemn atmosphere.
Table decoration is a creative process, and there are many ways to do it. Table decoration depends on the restaurant's category, type of service, and direction.

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AT THE SAME TIME, BASED ON THE PRINCIPLE OF SCIENTIFIC ORGANIZATION OF THE WAITER'S WORK, THE GENERAL RULE OF TABLE DECORATION IS OBSERVED:

observe the menu when decorating the table (breakfast, lunch, dinner, tea, coffee, banquets);
table decoration can be preliminary or additional.

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Pre-decorating the tables is the final stage of decorating the sales area. Pre-decorating the tables fills the interior of the restaurant hall, strengthening the process of serving guests. The form of decoration depends on the restaurant's level, style, and service time. Minimal decoration is used in the morning and at lunch, while full decoration is used in the evening.

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TABLE DECORATION MUST MEET THE FOLLOWING REQUIREMENTS:

meeting the requirements of the type of service - breakfast, lunch, dinner, snacks in the menu, drinks;

aesthetic - corresponding to the shape of the table, the color of the tablecloth and towels, and the interior of the hall;

reflect the nationality and thematic orientation of the restaurant hall;

The arrangement of all kitchen utensils, dishes, and utensils according to the rules.

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Table setting is carried out according to a strict procedure. Table setting varies depending on the type of service: breakfast, lunch (duty and portioned meals), dinner (according to the portioned price list), banquet service according to the compiled menu, etc.

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TABLE SETTING WITH KITCHEN UTENSILS

1,6-snack supplies 2,5-fish supplies 3,4,7-kitchen supplies 8-kitchen plate 9-snack plate 10-soup bowl 11,12,13-dessert supplies 14-samsa plate 15,16,17-goblet and glass for drinks 18-oil knife

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First, porcelain or faience-porcelain dishes are placed, then kitchen utensils, and then crystal and glass vessels. When placing glasses, cups, and tumblers on the table, they are arranged in an orderly manner by holding their legs.

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2. SERVING THE TABLE BY THE NUMBER OF SEATS

A table for two. On it, colorful tablecloths are laid out, and chairs are placed opposite each other. If the table is placed in front of a wall or column, a vase for flowers is placed before the manager, and before the manager, a vase for flowers. Then, between the chairs, at a distance of 2 cm from the edge of the opposite table, the main large plate is placed, on its right side, at a distance of 2 cm from the edge of the table, perpendicular to it, the knife for the main course is placed with its sharp end facing the plate. To the left of it, parallel to the knife, the forks for the main course are placed upwards. Beautifully folded napkins are placed on the plate.

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The second "cover" is placed opposite to the first. If a table for 4 people is decorated for 2 people, the covers are placed opposite each other, and the furniture set is placed in empty spaces.
When it is said that the table is designed for 55 compartments, it is understood that this table is decorated for 55 people. For each person, the coverlet consists of a knife, fork, spoon, plate, drinking containers, and napkins.

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Complex inventory includes: a vase for flowers, a manager, a paper napkin holder, toothpicks, a table number, an abacus sheet, etc.
Divided serving dish (Menajnitsa) - a special kitchen utensil for salt, pepper, and spices.
Table for 3 people. It is placed in front of a wall or column, that is, two places are decorated opposite each other, and one place on the edge is not decorated.

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Table for 4 people. It can be placed in the center of the hall and decorated in four places. Kitchen utensils are decorated as on a table for 2 people. Coverts are placed opposite each other in front of each seat. It is decorated starting from the side that allows the waiter to move clockwise, which is done to prevent him from returning.

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Table setting process

To the breakfast table:
main food knife and fork;
samsa plate and knife;
paper wipes (or linen);
A teapot and a teaspoon are placed for tea.

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2 - breakfast menu provides for the following table setting:
In such cases, the main plate, knife, and fork for hot meals are placed on the table. According to the menu, a butter knife and additional supplies may be provided. For the first decoration, the main plate should not be placed on the table, since breakfast dishes are served on plates.