RESTAURANT

RESTAURANT BRIGADE.

UNDESIRABLE QUALITIES OF A WAITER

i) Forgetting to great the arriving customer pleasantly.
ii) Letting guests seat themselves, inspite of being present near the table and not otherwise engaged.
iii) Refusing to assist a guest or seating a guest at a dirty table.
iv) Serving from the wrong side, when it is possible to serve from the correct side
v) Not setting tables properly and placing empty sugar bowls / cruet sets on the table.
vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has been made.
vii) Being too familiar with guests. This could lead to embarrassing situations.
viii) Gathering in groups in operational areas and talking loudly and showing signs of irritability with other members of the staff.
ix) Leaving fingerprints on crockery / glassware or making a noise by clattering the service equipment.
x) Keeping the side station dirty or using torn or stained linen.
xi) Forgetting a dish that has been ordered, or serving wrong accompaniments.
xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an occupied table.
xiii) Being inattentive to a guest's needs, for example, forgetting special instructions from the guest, such as less chillies or no onions in the food
xiv) Using cold plates for hot food and hot plates for cold food.
xv) Touching food with one's hands.
xvi) Not following the rules of quality waiting at table.
xvii) Soliciting tips or questioning the amount of tips.

ATTRIBUTES OF A WAITER

The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambience are, poorly trained, untidy or rude staff can antagonize
customers. On the other hand, if the staffs are well-trained and efficient, they can, to a certain extent, make up for other shortcomings in the services provided.
1) Personal Hygiene and Appearance
· All members of the staff should be well-groomed and clean at all times, as this gives them a sense of well-being and confidence to do their job efficiently.
· The hands of the waiting staff should be given special attention, as they are constantly under the scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with one's hair and face should be avoided. 
· Chewing gum should be avoided in all public areas of the hotel.
· Minimum jewellery should be worn by the service staff. A wrist watch, finger ring and plain earrings (for girls only) should be permitted.
· If an employee has a skin problem, a doctor should be consulted immediately
· Uniform should be clean and well-pressed. Shoes should be properly polished and well-fitting.
2) Good Conduct All service staff should be well-mannered and respectful to guests, and to senior members of the staff. They should be calm and pleasant, even in the most tiring circumstances. They should be able to satisfactorily solve any problem that may arise. In case of difficulty, a senior and experienced member of the staff should be consulted. Tact, punctuality and honesty
are admirable qualities among service personnel.
3) Good Memory
A good memory helps to improve performance. It also helps the service personnel to attend to small but important details such as remembering a guest's name or his likes and dislikes regarding food and beverage. 
4) Observation A keen sense of observation and an eye for detail will help a member of the staff to be more efficient at his job. An ability to correctly judge people is definitely an advantage. A sense of anticipation in the service industry is an invaluable quality. The ability to anticipate what a guest or the management needs, even before it is asked for creates a very good impression.
5) Concentration and Skill Waiting at a table requires concentration and skill. Service staff should develop a sense of urgency in the performance of their duties. Good service may not be commented upon, but bad service is surely noticed and talked about. Service should be prompt without the show of haste.
6) Salesmanship Food and beverage service personnel are technical salespersons; hence they should have a thorough knowledge of the proper presentation and service of all the food and
beverages served in the establishment. Waiters should be kept informed by their superiors of deletions or additions to the menu.
7) Ability to Assume Responsibility All service staff should be able to cope up with the demands of the job and possess the ability to assume responsibility. They should be loyal to their employers,
responsible to the guests and friendly towards their fellow workers. They should not consider any job as menial, and should be willing to perform all kinds of jobs efficiently. This will help the service staff to grow in their careers and at the same time enhance the image of the establishment in the eyes of the guests.
8) Maximise Revenue Cutting down on costs and maximising the revenue of the establishment should be of prime objective to all members of the staff, even to those in junior positions.
9) Punctuality Punctuality is all-important. If staff is continually late for duty, it shows a lack of interest in his work and a lack of respect for the management and customers.
10) Local Knowledge In the interest of customers, the staff should have a certain knowledge of the area in which they work so that they may be able to advise the guests on the various forms of entertainment offered, the best means of transport to places of interest and so on.
11) Personality Staff must be tactful, courteous, good humoured and of an even temper. They must converse with the customer in a pleasing and well-spoken manner and the ability to smile at the
right time. 
12) Attitude to Customers The correct approach towards the customer is of the utmost importance. The staff must not be servile, but should anticipate the customer's needs and wishes. A careful watch should be kept on customers at all times during the service without staring. Care should always be taken when dealing with difficult customers. (There is really no such thing as a
'difficult' customer – they are normal people whom one is uncertain how to deal with.) Staff should never argue with customers as this will only aggravate the situation. All complaints should he referred to someone in authority in the food service area.
13) Honesty This is all-important for the staff in dealings with both the customer and the management. If there is trust and respect in the triangle of staff, customer and management relationships, then there will be pleasant work atmosphere which encourages efficiency and a good team spirit among the food and beverage service operators.

STATUS OF A STEWARD

The duties of waiting staff include preparing tables (table setting) for a meal, taking customers' orders, serving drinks and food, and cleaning up before, during and after servings in a restaurant. He must have knowledge of proper rules of etiquette in order to furnish working service in either a formal or informal sitting. 
Other task of a waiter includes:
1. Reports to Senior Captain / Captain to receive necessary instruction for the shift and for any menu changes.
2. Has to attend briefings conducted by senior captain. 
3. Sets the assigned tables and ensures that the services area too is well-stocked with linen, silver, glassware, china etc. Sets up any special displays that be used for the meal period.
4. Greets guests and sometimes assists the host/ hostess in seating guest. Fills water glasses, serves butter, cocktails, answers questions about menu items and makes suggestions about dishes and wine if the customer requests or desires.
5. Takes orders on check, turns or gives over with specification the order to the cooks with consideration to the timing of the preceding courses. Picks up all food and all other required items from various stations.
6. May carve meats, bone fish and prepare flaming dishes or desserts at guest’s table. He may assist Senior Captain for the same.
7. May serve guests from plates to the guest’s table. 
8. Other tasks to be performed as determined by establishment from time to time.
9. Replenishes wine, water, butter, and bread as and when required.
10. Observes the guests in order to anticipate any additional request and to perceive when the meal has been completed.
11. After all the guests have finished each course and before the next one is served, the waiter/ waitress should remove all soiled dishes or ensure that the assistant stewatard does it.
12. When guests have finished the meal, the table is cleared and reset and ready for the next customer.
13. Performs other tasks as directed by the supervisor. Depending on the restaurant, other less common duties may be required, such as singing birthday songs to customers who are celebrating a birthday. A theme restaurant may even require staff to dance (e.g. Joe's Crab Shack). There are now event caterers that outsource waiting staff to events and specific functions. Silver service staffs are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled / specialized job. They generally wear black and white with a long, white apron (extending from the waist to ankle).

Waiting staff, wait staff, or waitstaff are those who work at a restaurant or a bar attending customers - supplying them with food and drink as requested promptly and pleasantly. The waiter is popularly known as a Steward or Commis-de-Rang. A female who "waits" on tables is often called a waitress. The gender-neutral server and collective waitstaff can also be used. Some people prefer to use gender-neutral language, using waiter indiscriminately for males and females, waitperson, server, or waitron. 

The English writer, Wilfred Gowers-Round, wrote a number of ‘Rules for Waiters’ that he called a ‘Manifesto.’ 

· A waiter's job is to serve and never to impose himself.
· The goal of waiting is inconspicuous but pleasing service.
· Waiters must be clean and smart and should never wear cologne.
· Under no circumstances should a waiter ever touch a diner.
· Wine glasses should never be filled too full.
· Unasked for advice should never be offered.
· If diners are content to pour the wine themselves, let them.
· Unless asked, no plates should be removed until all have been finished.
· Women diners should be afforded respect equal to men.
· While attending to the customer, the waiter should make sure the diner’s coffee cup / water goblet, bread basket, butter, sugar, cream and clean ashray are kept full at all times.
· The bill should be placed on the table without ceremony.
· If the diner so desires, the waiter should carry the money to the cash counter, pay the bill and return the balace to the diner.

THE STEWARD

A successful restaurant is one which the guests are anxious to visit again, a place where they feel as comfortable as in their own homes. This pleasant atmosphere is produced by courtesy; good

well-cooked food; advice in selecting from the available dishes; a knowledge of how they are prepared; and quiet, efficient, but unostentatious, service. It is by these amenities that both buyer and seller are satisfied and goodwill of the business increased. At the end of the visit the customer is made to feel that he got his money’s worth in terms of both quality food and courteous service.

Good waiters are necessary to the success and development of the hotel and catering industry. Waiters play an important part as, in effect, an efficient salesman of food, one who assists materially in merchandising and its accompanying services. Waiter is in direct contact with the guests and therefore much of catering establishment’s success depends on the skills, interest and

personable qualities of the waiter. The waiters are prompted to develop tact and initiative and by keeping their brains active and reveal their personality.

OTHER STAFF DESTINATIONS

v) Trainee / Commis De Barraseur The trainees work closely with the waiters, fetching orders from the kitchen and the bar, and clearing the side station in a restaurant. They serve water and assist the waiter. They
are mainly responsible for the mise-en-place, and stacking the side board with the necessary equipment for service. The debarrasseur is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service as a carreer.
vi) Wine Waiter / Sommelier Wine waiters have an important role to play in reputed establishments. Their job is to take orders for the service of wine and alcoholic beverages and serve them during the meal. Hence they should be knowledgeable about wines that accompany a particular dish and the manner in which they should be served. They should also be aware of the licensing laws prevalent in the city and should be efficient sales
persons. 
vii) Room Service Waiters / Chef D’etage Room service waiters work in the room service outlet, serving food and beverage to guests in their rooms. The order is placed by the guest on telephone, and is recorded on a Kitchen Order Ticket (K.O.T). It is then passed on to the duty captain. The duty captain in turn places the order in the kitchen or the bar, as the case may be. The room service waiter who has been assigned that order, sets the tray according to the food or beverage ordered, picks up and delivers the order when it is ready.
viii) Carver / Trancheur The carver is responsible for the carving trolley and the carving of joints at the table as required. The carver will plate up each portion with the appropriate accompaniment.
ix) Floor Service Staff / Floor Waiter The floor service staffs are often responsible for an entire floor in an establishment or, depending on the size of the establishment, a number of rooms or suites. Floor service of
all meals and breakfast is offered either throughout the day or in a limited time depending on the size of the establishment. The floor service staff would normally work from a floor pantry or from a central kitchen with all food and drink reaching the appropriate floor and the required room by lift and in a heated trolley.
x) Lounge staff / Chef de sale Lounge staff may deal with lounge service as a specific duty only in a first class establishment. The lounge staff is responsible for the service of morning coffee, afternoon teas, aperitifs and liqueurs before and after both lunch and dinner, and any coffee top ups required after meals. They would be
responsible for setting up the lounge in the morning and maintaing its cleanliness and presentation throughout the day.
xi) Cocktail Bar Staff The person who works on the cocktail bar must be responsible, well versed in the skills of shaking and stirring cocktails and should have thorough knowledge of all alcoholic and non-alcholic drinks, the ingredients necessary for the making of cocktails and of the licensing laws.
xii) Buffet Assistant / Buffet Chef / Chef de buffet The chef de buffet is in charge of the buffet in the room, its
presentation, the carving and portioning of food and its service. This staff would normally be a member of the kitchen team. The cashier is responsible for the takings of the food and beverage operation. This may include making up bills from food and drink check or, alternatively, in a cafeteria, for example, charging customers for their selection of items on a tray. 
xiii) Counter Assistants Counter assistants are found in cafeterias where they would stock the counter and sometimes serve or portion food for customers. Duties may also include some cooking of call order items.
xiv) Table Clearers Table clearers are responsible for clearing tables and trolleys, specially designed for good stacking of crockery, glassware, cutlery, etc.

OTHER STAFF DESTINATIONS

The following are the various designations with their job specifications in the food and beverage department.
i) Senior Captain or Maitre d’ Hotel 
The senior captain has overall responsibility for operations. He prepares the duty charts in consultation with the outlet manager. He oversees the Mise-en-place, cleaning, setting
up of the outlet and staffing to ensure that the outlet is always ready for service. The senior captain receives the guests and hands them over to the captain or station holder. He takes orders from guests if the captain is unable to do so. The senior captain should be an able organiser and also be prepared to take over the duties of any member of the staff as and when required.
ii) Reception Head Waiter 
This staff member is responsible for accepting any booking and for keeping the booking diary up-to-date. He / she will reserve tables and allocate these reservations to particular stations. The reception head waiter greets guests on arrival and takes them to the table and seats them.
iii) Captain / Chef de Rang 
This position exists in large restaurants, as well as in the food and beverage service department of all major hotels. The captain is basically a supervisor and is in charge of a particular section. A restaurant may be divided into sections called Sations, each consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient performance of the staff in his station. A captain should possess a sound
knowledge of food and beverage, and be able to discuss the menu with the guests. He should be able to take a guest's order and be an efficient salesperson. Specialised service such as gueridon work involves a certain degree of skill, and it is the captain who usually takes the responsibility to do this work.
iv) Waiters / Commis de Rang / Server
The waiters serve the food and beverage ordered by a guest and is part of a team under a station captain. They should be able to perform the duties of a captain to a certain extent and be a substitute for the captain if he is busy or not on duty. They should; also be knowledgeable about all types of food and beverages, so that they can effectively take an order from a guest, execute the order and serve the correct dish with its appropriate garnish and accompaniment. They should be able to efficiently coordinate with the other staff in the outlet.

The banquet manager supervises the banquet operations, sets up break-down service according to the standards established by the hotel. He co-ordinates the banquet service in conjunction with other departments involved and prepares weekly schedules for the banquet personnel. From the time the bookings are done till the guest settles the bill, the banquet manager is in charge of all aspects of banquet and 
conference operations. He supervises the work of the banquet sales assistants, who do the banquet bookings and the captains and waiters who perform the food and beverage service activities under his guidance. He is responsible for organising everything right down to the finest detail.
The banquet manager projects the budget of the banquets, and works in close coordination with the chef in preparing menus. He is responsible for making an inventory of all the banquet equipment and maintaining a balance between revenue and expenditure. Banquet managers may also be designated as assistant managers in the food and beverage service department.

BAR MANAGER

Bar Manager organises and controls a bar's operations. A bar manager arranges the purchase and pricing of beverages according to budget; selects, trains and supervises bar staff; maintains records of stock levels and financial transactions; makes sure bar staff follow liquor laws and regulations; and checks on customer satisfaction and preferences.The bar manager should have good interpersonal skills and
good memory. He must be efficient and speedy, must enjoy working with people. He should have good cash-handling skills.

ROOM SERVICE MANAGER

The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service. The room service manager is also in charge of the sales and expenditure budget. The room service is most liable to have problems. The room service manager should ensure coordination among the room service order taker, the captain and the waiter. It is necessary for the room service manager to be present in the outlet during peak hours to interact with other departments of the hotel and to take regular momentums of all the equipment used In the event of the hotel offering valet service and the room service manager takes charge of that service as well .

RESTAURANT MANAGER

Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. The restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager
reports directly to the food and beverage manager and has overall responsibility for the organisation and administration of a particular outlet or a section of the food and beverage service department. The
restaurant manager's job includes:
i) Setting and monitoring the standards of service in the outlets.
ii) Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline.
iii) Training the staff by conducting a daily briefing in the outlet.
iv) Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any.
v) Formulating the sales and expenditure budget for the outlet.
vi) Planning food festivals to increase the revenue and organising advertisement campaign of the outlet along with the chef and the food and beverage manager.

ASST. FOOD & BEVERAGE MANAGER

The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. This position exists only
in large organisations. An assistant food and beverage manager's 
job includes:
i) Assisting section heads during busy periods.
ii) Taking charge of an outlet, when an outlet manager is on leave.
iii) Setting duty schedules for all the outlet managers and monitoring their performance.
iv) Running the department independently in the absence of the food and beverage manager.

FOOD & BEVERAGE MANAGER

The food and beverage manager is the head of the food and beverage service department, and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services. Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. Desired knowledge for this position includes knowledge of the products, services, sector,
industry and local area, and knowledge of relevant legislation and regulations, as well. Hence it is said that food and beverage manager is a Jack-of-all-trades, as the job covers a wide variety of duties.
In general, food and beverage manager is responsible for: 
i) Budgeting 
The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated profit margins.
ii) Compiling New Menus and Wine Lists
In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage manager should update and if necessary, compile new menus. New and updated wine lists should also be introduced regularly.
iii) Quality Control
The food and beverage manager should ensure quality control in terms of efficiency in all service areas, by
ascertaining that the staffs are adequately trained in keeping with the standards of the unit.
iv) Manpower Development
The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the
department. He should hold regular meetings with section heads, to ensure that both routine as well as projected activities of the department go on as planned. He must also give training, motivate and effectively control staff.

DUTIES & RESPONSIBILITIES OF RESTAURANT STAFF

All types of catering establishments require a variety of staff positions in order to operate effectively and efficiently. The food and beverage service department usually has the largest staff. Able leadership and supervision is required to effectively direct the department and guide the staff. The personnel in the food and beverage service industry require practical knowledge of operations as even a small error can cause displeasure to the guest. Coordination of activities of all outlets is essential to provide the guest with quality service at all times. Teamwork is the watchword in any food and beverage service department. A dedicated and committed team, with able leadership, under ideal working conditions, helps in fulfilling the  establishment's ultimate goal of guest satisfaction The important duties and responsibilities of the restaurant
staffs are discussed in this section. 

STAFF ORGANISATION

Staff organization is basically concerned with matters such as the decision of tasks within the restaurant, position of responsibility and authority and the relationship between them. It helps in introducing the conceps of span of control, level of management and delegation of power and responsibilities.


RESTAURANT EQUIPMENTS. 

SPARE LINEN STORE

The spare linen store is the service area where linen materials are stored in a cupboard. This spare linen stock is held near the food service area in case of emergency. The linen is changed when necessary on a basis of ‘one clean for one dirty’. This is normally the responsibility of a senior member of the food service staff and is kept locked for control purposes. Generally, 50% of the total inventory is stocked up in the spare linen room.

HOTPLATE POINT

The hotplate is the contact point between the kitchen and the service staff. It is the point at which both areas must cooperate and communicate effectively so that the customer gets the quick and
efficient service that he expects. Hot cupboards can be used for either food or plates. Units as
a whole are usually made up of a hot cupboard with sliding doors, topped by a heated serving surface. The top may also house containers acting as dry or heated brain-maries. Dry heat keeps the food hot by electric elements or gas flame. The wet heat method provides heat via an open tank of water, which itself is heated by gas-fired burners or by an electric immersion heater.

The hot plate or hot cupboard needs to be stocked with all the china and crockery needed for service, e.g soup plates, fish plates, consommé cups, platters, soup cups, tea cups and
demitasse. The Aboyeur is in charge, and controls the hotplate over the service period. As an aid to the food service staff the Aboyeur would control the ‘off board’ which tells the waiter immediately any dish is ‘off’. The Aboyeur who controls the hotplate over the service period
will initially receive the food check from the waiter. He checks that it is legible and that none of the dishes ordered are ‘off’ the menu. 

WASH-UP AREA

At the service time especially, the wash-up area is one of the busiest sections. It must be correctly sited to allow a smooth flow of work, promoting a fast turnover and efficient service. There are two methods of washing:
1. The tank method: Using this method, the items are washed in a sink of hot water containing detergent and then placed into racks and dipped into another sink. This second sink is known
as sterilising tank; the water temperature is very high, at approximately 75°C. The items are left in here for few minutes then lifted out. As the water is so hot, the items especially the crockery, will air dry, making this a more hygienic method (no cloths are needed). The crockery can then be stacked and put away as required.
2. The machine method: In principle, the machine method is no different from the tank method, except that the whole system is automated and therefore labour saving.

SILVER ROOM / PLATE ROOM

The silver room holds the stock of silver required for the service of meals. The various types of silver are kept here on labeled shelves, with all the service plates of one size stacked together.
Cutlery, flatware, hollowware and other smaller items are usually stored in drawers lined with baize, as this helps to reduce noise, slipping and scratching. In very large establishments, the silver and the plate room may be two separate units, but in the majority of places they are 
combined and in some cases, are a part of wash-up.

STILL ROOM

The still room is looked after by a still room supervisor, who is responsible for the staffing, ordering of supplies from the main store and effective control of these items when issued to various departments. In most of the restaurants, the stillroom remains open for long hours. For the efficient running, the staffs normally work on a straight rotating shift basis, doing an early shift one week and a late shift the next. The stillroom staffs are also responsible for the
washing up of all their equipments.


Provisions Obtainable from the Stillroom:


The list below gives the provisions that can be obtained from the stillroom:
· Beverages: coffee, tea, chocolate, horlicks, ovaltine and other food drinks.
· Fruit juices: apple, orange, pineapple, grapefruit and other assorted fruit juices.
· Pastries, gateaux and sandwiches 
· Rolls, brioche and crossant
· Toast: breakfast toast, melba toast
· Milk, cream and butter
· Toasted scones and teacakes
· Sugar: coffee powder, tea dust, demerara etc.
· Breakfast cereals: cornflakes, weetabixm shredded wheat, rice crispies, muesli etc.
· Preserves: jams, jelly, marmalade, cherry, plum, raspberry, strawberry, apricot and honey.
· Cleaning detergents and scrubbers.


Stillroom Equipments:
A wide range of food items are offered from a stillroom and therefore, to ensure the correct storage, preparation and presentation a considerable amount of equipment is used. The
equipment that may be found includes:
· Coffee brewing machine
· Coffee bean grinding machine
· Tea dispenser
· Bread slicing machine
· Salamander
· Hot cupboard
· Steamer and hotwater boiler
· Refrigertors
· Work table and cutting board
· General storage space, shelves and cupboards
· Sinks, washing machines and dish washers.

ANCILLARY DEPARTMENTS

The ancillary department of the restaurant area includes important units in the make-up of a catering establishement, acting as the link between kitchen or food preparation units and the
restaurant or food service units. The service areas behind the scener can also be termed as ‘back-of-house’. The service areas are stocked with appropriate equipment, depending on the style of operation. The service areas themselves are some of the busiest units of a catering establishment, especially during the service periods. In general, especially in large hotels, five main service areas can be distinguished:
1) Stillroom
2) Silver or plate room
3) Wash-up
4) Hotplate
5) Spare linen store
A well-structured layout of these areas is most important to ensure even flow of work by the various members of staff. However, the layout itself may vary with different catering  establishments according to their own needs.

EQUIPMENT HANDLING

Sanitation Standards in Handling Service Equipment

1. Use clean and sanitized glasses, flatware, chinaware and other equipment for service.
2. All service equipment must be wiped dry with clean cloths to avoid watermarks. The cloths used for this purpose must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate underliner and never to be served with the finger touching the rim.
4. When serving straw serve them with their wrappers or in their respective dispensers.
5. When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the floor.
9. To avoid contamination, food must be covered when it is not served immediately.
Never serve utensils, cups, glasses or plates that are oily, wet or with fingermarks, spots or lipstick mark.

EQUIPMENT HANDLING

Do's and Dont's of Equipment Handling

1. Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour hot drinks in chilled or cold glasses.
2. Stack dishes according to size and kind. Never stack too high.
3. Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don't unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for scooping ice.
6. Never put cutlery into glasses, put them in appropriate containers.
7. Make sure of an adequate back-up supply of glassware for rush periods.
8. Always be on the lookout for cracked or chipped glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks, keep distant from each other.
10. Never overload the tray / buspan. Load only what it can conveniently accommodate.
11. Never buss glasses in the sink. Buss them directly onto divider racks.
12. Never stack glasses. Use trays and avoid over crowding them to prevent breakage.

EQUIPMENT HANDLING

Measures to Avoid Breakages

• Use trays when serving and bussing.
• Proper system should be followed in stacking and storing equipment.
• Use appropriate door for entry and exit. A separate door for entering and eiting should be installed to prevent collision.
• Use appropriate glass racks. Make sure that the glasses are conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.

Management invests substantial amount in supplies and 

equipment. Service staffs are, therefore, expected that these equipment are handled gently and carefully. Staff should be sanitation and safety conscious. Equipment should be handled in the right spot stemmed glass by the stem, tumblers by the base, flatware
by the handle. Bowls should never be held by the rim, use appropriate underliners. The thumb should never show on the plate. 
When setting up cutleries, as well as glasswares, avoid leaving finger marks by using trays or by securing them inside a cloth napkin.
To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following factors:
1. Mechanical Impact -- results from object-to-object collision. This is induced by stacking of glasswares and chinawares, picking of glasses in bouquet, overloading of buspans and trays, putting cutleries inside glasses.
2. Thermal Shock -- result of sudden change of temperature. This happens when hot water is placed inside a chilled / cold glass and vice versa, abrupt use of glasswares after coming of the dishwashing machines, heating chilled bowl in a microwave.
3. Improper Handling and Misuse of Equipment -- using the equipment for a purpose it was not intended for such as using a glass to scoop ice, using knives for opening cans, etc.
4. Inattentiveness or Absent-mindedness -- accidents often occur when service personnel are absent-minded or are inattentive in executing services especially when they are carrying breakable equipment.
5. Environmental Factors – greasy / wet floor, slippery floor, broken tiles, blind doors.

LINEN

Buffet Cloths
For a buffet table, the minimum size of the tablecloth required is 2 m x 4 m.

Trolley Cloths and Sideboard Cloths
These are usually made from tablecloths well worn and not suitable for use on tables, mended by the housekeeping department and folded to fit a sideboard or trolley.

Waiter’s Cloths or Service Cloths
A service cloth is a very important part of service equipment as well as being part of the food server’s uniform. It must be kept clean and ironed at all times and only used as a service cloth for certain activities such as:
· Carrying hot plates
· Final polishing of plates
· Wiping small spills
· Brushing crumbs onto a service plate
· Wiping the undersides of the plates before placing plates
on the table.
Service cloths are also used by every waiter as protection against heat and to keep uniforms clean.

LINEN

Napkins or Serviettes
A napkin or serviette is a rectangle cloth or paper used at the table for wiping the mouth while eating. It is usually small and folded. 
Conventionally, t he napkin is folded and placed to the left of the place setting, outside the outermost fork. In an ambitious restaurant setting, it may be folded into elaborate shapes and displayed on the empty plate. A napkin may also be held together in a bundle (with
cutlery) by a napkin ring. Alternatively, paper napkins may be contained with a napkin holder.

LINEN

Linens are fabric goods, such as tablecloths, napkins and slip cloths. Linen is a material made from the fibers of the flax plant. Originally, many, such as bed sheets and tablecloths, were made of linen. Today, the term "linen" has come to be applied to all related products even though most are made of cotton, various synthetic materials, or blends. The main items of linen normally found in a restaurant are: tablecloths; slipcloths; buffet cloths; trolley and sideboard cloths; and waiter’s cloths or service cloths.
4.9.1 Table Cloths
Table linens made from cotton or linen are not only more absorbent but also last longer. The fibers don't pill or pile as easy as with synthetic table linens and they don't become shiny when exposed to an iron's heat. Egyptian cotton and Irish linen are considered the finest materials for table linens because of their long, durable fibers. White is the most popular color for table linens because it's considered formal. Table linens in off white or ivory are also acceptable. A damask (woven) or embroidered pattern is a perfectly acceptable table cloth.

Types of Tables Size of Tables Size of Table Cloths
Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm
Rectangular table 136 x 76 cm 183 x 137 cm
Round table 92 cm diameter 184 cm diameter

Table cloths should be large enough to cover the top as well as a portion of the legs of a table without interfering with the guest's

comfort while he is seated at the table.The size of the tablecloth varies according to the size of the table it is required to cover.

Slip Cloths or Naperones
These are designed to be laid over the tablecloth to protect it from spillage and give it a longer life. Using a slip cloth reduces the number of tablecloths used and thus reduces the cost of inventory and laundry. Slip cloths may measure 1 metre square approximately.

OTHER TROLLEYS

CHEESE TROLLEY

LIQUEUR TROLLEY

LIQUEUR TROLLEY

LIQUOR TROLLEY

MOBILE BAR

WINE TROLLEY

TROLLEYS - CARVING TROLLEY

It is used for carving joints of meat at a guest's table. This trolley
is seldom used in India.

TROLLEYS - DESSERT TROLLEY

This trolley serves as a visual aid to selling desserts. Guests are more likely to order a dessert if they can see what is available, particularly if it is well presented. Some dessert trolleys are refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and souffles can be served from a dessert trolley.

TROLLEYS - ROOM SERVICE TROLLEY

This trolley is known for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.

TROLLEYS - GUERIDON OR FLAMBE TROLLEY

A gueridon or flambe trolley is a small mobile trolley that can be placed alongside the guest's table. It consists of one or two burners, a gas cylinder and a work and storage space for plates and cooking equipment. Using this trolley, the food is flambed at the guest's table. Only skilled and well rained waiters are allowed to handle this service as there is the risk of spoiling food by overcooking it, and of the flame causing a fire in the
premises.

SIDE BOARD OR DUMMY WAITER

SIDE BOARD OR DUMMY WAITER

The style and design of the side board varies from establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one sideboard
· The amount of equipment it is expected to hold.

It is essential that the side board is of minimum size and portable so that it may be moved, if necessary. If the sideboard is too large for its purpose, then it takes up space which could be used to seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is either completely emptied out or restocked for the next service.

RESTAURANT SERVICE. 

ORDER OF SERVICE FOR BREAKFAST

Pleasing and g ood breakfast service is important because guests are not always at their best in the morning. Foods served for breakfast must be palatable, freshly prepared and served at correct temperature. Often breakfast should be served in courses unless it is
requested by the client as a whole. Cooked food and beverages should be brought to the guests directly from the serving station and under no circumstances food be allowed to remain on the serving stand to cool off while the customer finishes a preceding course.
Order of Service for Breakfast
· When fresh fruit or fuit juice is ordered, it is desirable to serve it first, and then to remove the soiled dishes before placing the toast and coffee.
· When customers order a combination of cooked fruit, toast and coffee, they may ask to have the whole order be served in one go. Place the fruit dish, set on an underliner. In the centre of the cover, place the plate of toast at the left of the forks and the coffee at the right of the teaspoons.
· When the breakfast order includes cereal and a hot dish, the service procedure may be as follows:
o Place the fruit course in the center of the cover.
o Remove the soiled fruit dish
o Place the cereal bowl, set an underliner, in the center of the cover. Cut the individual boxes of cereal partway through the side near the top so that the guest may open them easily.
o Remove the soiled cereal dish
o Place the breakfast plates of eggs, meat or other hot food in the center of the cover. Place the plate of toast at the left of the forks. Place the coffee service at the right of the spoons.
o Remove the breakfast and bread plates.
o Place the finger bowl with a slice of lime or lemon, one third full of warm water. At times the finger bowl is placed after the fruit course when fruits that may soil the finger have been served.

For a continental breakfast consisting of hot croissant/

brioches or hot toast, butter, preserves and coffee or tea, the cover would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk / hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items will be needed: slop basin and tea strainer.
vi) Napkin
vii) Ashtray (depending on smoking policy of the establishment)


The majority of the items listed above for the two types of breakfast are often placed on the table as part of the mise-en-place, before the customer is seated. A number of items are then placed on the table after the customer is seated and makes his choice of
breakfast known. These include: 

• butter dish with butter and alternatives
• preserve dish with preserves
• jug of cold milk
• toast rack with toast and / or bread basket with hot rolls
• tea pot / coffee pot / hot or cold milk / hot water jug.

BREAKFAST COVER

The area or space for all the utensils (including salt, pepper
cruets and ashtrays) for each guest is called cover. The breakfast
cover may be divided into two types:
1. Full breakfast cover.
2. Continental breakfast cover

BREAKFAST TABLE SETTINGTable setting is an art. A meal however simple or elaborate,the laying of a table can make a whole lot of difference. Each mealcan have a classy look with a little touch of thought. A basic tablesetting, suitable for breakfast should be arranged as follows:· A plate placed in the center (allow at least 24 inches for each place setting)· A bread and butter plate placed at the top left of the plate· A soup / salad bowl can be placed on top of the plate (as needed)· A fork placed on the direct left of the plate· A knife and soup spoon placed on the direct right of the plate(the cutting edge of the knife should face the plate)· A napkin folded to the left of the fork· A drinking glass placed directly above the spoon and knife· A coffee / tea cup and saucer to the right of the drinking glass GENERAL RULES TO BE OBSERVED WHILE SERVING1. Women are usually served first. If it is an honorary dinner, of course, the guest of honor is served first. Otherwise, age and status of the guest determine the sequence, with older or more distinguished guests served first. The host is always served after his or her guests. When children are present at the table, serve them as quickly as possible to maintain peace.2. Place and remove all food from the left of the guest.3. Place and remove all beverages, including water, from the right of the guest.4. Use the left hand to place and remove dishes when working at the left side of the guest and the right hand when working at the right side of the guest. This will provide free arm action for the server and avoids the danger of bumping against the guest's arm.5. Place each dish on the table with the four fingers of the hand under the lower edge and the thumb on the upper edge.6. Never reach in front of a guest, nor across one person in order to serve another.7. Present Serving dishes from the left side, in a position so that the guest can serve himself. Place serving silver on the right side of the dish, with the handles turned toward the guest so that he may reach and handle them easily.8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a guest.9. Handle tumblers by their bases and goblets by their stems.10. Do not lift water glasses from the table to fill or refill. When they cannot be reached conveniently, draw them to a more convenient position.11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before placing them in the center of the cover between the knife and the fork.12. Place individual serving trays of bread and rolls above and to the left of the forks. Place a tray or basket of bread for the use of several guests toward the center of the table.13. Place the cup and saucer at the right of the spoons, about two inches from the edge of the table. Turn the handle of the cup to the right, either parallel to the edge of the table or at a slight angle toward the guest.14. Set tea and coffee pots on small plates and place above and slightly to the right of the beverage cup. Set iced beverage glasses on coasters or small plates to protect table tops and linen cloth.15. Place individual creamers, syrup pitchers, and small lemon plates about and a little to the right of the cup and saucer.16. Place a milk glass at the right of and below the water glass.17. Serve butter, cheese, and cut lemon with a fork, serve relishes, pickles, and olives with a fork or spoon, not with the fingers.CLEARING OF PLATESThe basic technique is the same as carrying two plates from above. After picking up the first plate, arrange the flatware on it. The handle of the first fork is under your thumb. This will secure the remaining flatware. Then slide the knife in at a right angle under thefork. Now pick up the second plate with the flatware, and place the flatware on the first plate, fork beneath the thumb and knife below. The remaining plates are stacked on the second plate, while the flatware is arranged on the first plate. In an elegant service, no more than four plates are cleared at one time. Small food remnants on the plates can be pushed to the lower plate; be sure to turn away from the guest when doing this. When the plates contain a lot of leftovers, they must be scraped away from the table. Clear only two plates at a time and sortout in the waiter’s pantry.Sample Procedure for Carrying a Tray1) It is important to organize the tray in a way that the weight is concentrated on a precise point that will be maintained by the wrist and the left hand (a pile of undercups) 2) Items less heavy will be placed around heavier items (cups and spoons).Sample Procedure for Carrying PlatesConsider a "service" which is composed of a meat dish, a vegetable placed on an under dish, 4 hot plates and a sauce dispenser. The following procedure is adopted:· Cover plates with a cloth and hold them with the left hand.· Position the meat dish on the pile of plates· Place the sauce dispenser between the forefinger and little finger (on the top) and middle finger and ring finger (under).· The vegetables dish should be carried in the right hand.PROCEDURE FOR CARRYING PLATESA Stack of Plates A stack of plates is always carried with both hands. Wrap your hand towel around the plates so that you do not touch the plates with your bare hands. Do not hold the plates against your body.One Plate Always hold a plate between the thumb and forefinger (index) finger. Your thumb should be flat on the rim of the plate, pointing toward the rim, never into the plate.Two Plates Held from Below: Hold the first plate between the thumb and index finger. The index finger is placed slightly behind the lower rim. Slide the second plate against the index finger andsupport it with the other fingers from beneath. Held from Above: The first plate is held with the thumb and index finger. With that hand turned slightly upward, balance the second plate on the lower forearm and the ball of the thumb. Support the upper plate with the other fingers.Four Plates The procedure for carrying four plates is as follows:1. Seize the first plate between the thumb and the forefinger2. Place the second plate between the forefinger (on the top) and the two fingers major and ring finger (under).3. Place the third plate over the basis of the thumb and the little finger.4. The fourth plate is carried in the right hand, this will be the first plate placed on table.HANDLING SERVING DISHES AND UTENSILSDuring service the right and left hands have distinct functions to perform. The left hand carries while the right hand works. Flatware, glasses, cups, and the like are always carried on a tray, never in hands. For safety and to prevent clattering, this tray should always be covered with a paper or cloth napkin. While bringing platters to the side table or guest table, always carry them in both hands. The hand towel should be draped lengthwise over the cloth so you can hold the platter on both ends. If several plates or serving dishes are carried at the same time, place them on the towel so they will not slide. Serving bowls and sauce boats are always placed on a small plate with a paper doily.PRESENTING THE CHECKThe guest should never be kept waiting for his check. It should be presented either immediately after the last course has been served or as soon as he has finished eating. A check cover should be used to transport the bill to and from the table. The cover should be placed to the right of the host. If the host is not known, the check should be placed at the center of the table. It is always a courteous practice to ask if any other services are desired. It is very discourteous to indicate in any way that a tip is expected or that anycertain amount is anticipated even if the customer asks (This happens to me a lot.) Never show any disappointment because the tip is less than what is customarily received. Always thank the customer for any gratuity with sincerity. Guests should be shown small courtesies when departing; for example, a server may draw out the chair for a female guest and assist her with her coat etc... The server should express his goodbye sincerely and welcome the guest to return. The idea is to make the guest feel completely welcome. Try to change up your good-bye from time to time as well. Other customers in the room will get sick of hearing you repeat the same thing to all departing customers, and when it comes there time to leave, they will leave with the feeling, that they were just part of another process. When guests ask for check, Captains should inquire as to the satisfaction of the guests. Mignardises and check are then delivered to table.SPECIAL OBSERVATIONS WHILE SERVING MEALSThere are many things a server must attend to to become fully efficient. Here are a few tips a server can use to take advantage:1. Serve hot food hot, on heated dishes.2. Serve cold food chilled, on cold dishes.3. Inquire how food is to be cooked:a. Eggs - fried or boiled, scrambled etc...b. Steak - rare, medium, or well done etc...c. Toast - buttered or dry4. Refill water glasses whenever necessary during the meal.5. Refill coffee. Customer will let you know if they've had enough.6. Place silver necessary for a course just prior to serving:a. Soup spoon on extreme right of teaspoons.b. Cocktail fork to right of soup spoon.7. Offer crackers, bread, other accompaniments with appetizers or soups.8. Provide iced teaspoons for ice drinks, straws with appropriate beverages.FIVE DIAMOND SERVICE1. Hostess or Maitre d’ seats and welcomes guests2. Front waiter lights the candle and offers mineral or served water. If mineral water is sold, silver coaster is placed on table under water bottle.3. Captain asks for cocktails and gives the wine list. He will serve cocktails and leave the list on the table, if the guest are a couple, the Captain will point out wine by the glassor half bottles wine selections.4. Back server delivers and explains the amuse, after cocktails are served.5. Front server clears Amuse and Maitre d’ or Captain presents the menu and explains the specials.6. Sonmuna’ or Captain takes the wine order, pours and explains each selection. Captain waiter continues to offer cocktails7. Maitre d’ takes order and gives service copy the Front waiter, who proceeds to remove base plates and give proper mis en place for up to two “2 courses.” Front waiter is to keep service copy slips on his person at all times.8. Brioche and butter service is done by the Back waiter will maintaining the clearing and replacing of napkins.9. First course and brioche refills are delivered by the Runner to the Front server on the floor, who then serves them. Pepper is to be offered on all salad dishes.10. First course are cleared by the back waiter, and mis en place is rechecked by front waiter.11. Runner is to correctly number the domes, and entrees are to be served with assistance of the Back waiter. Back water is to know position # 1 on all the tables in his section.12. Back waiter clears table after main course and crumbs the table. Coffee order is taken, cheese selection is explained and the desert, cognac, port, sherry menu is presented.13. Front waiter takes dessert order and gives proper mis en.14. Back waiter delivers desserts and coffee.15. Captain brings over cart and offers cognacs, ports, or cherry’s.ORDER OF SERVING MEALSBreakfastMany customers at the breakfast hour are in a hurry. Many people you will discover are not in the best of spirits before they have had their first cup of coffee (or maybe not ever). A positive and cheerful attitude displayed from the server in combination with prompt and efficient service might help to normalise the situation. Below is a guide that might be acceptable in most situations.1. When a fresh fruit or fruit juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast and coffee.2. When customers order a combination of cooked food, toast, and coffee, they may ask to have the whole order served at once. Place the fruit dish, set on an underline, in the center of the cover, the plate of toast at the left of the forks, and the coffee at the right of the teaspoons.3. When the breakfast order includes a cereal and a hot dish, the service procedure may be as follows:a. Place the fruit course in the center of the cover.b. Remove the fruit course.c. Place the breakfast plate of eggs, meat, or other hot food in the center of the cover. Place the plate of toast at the left of the forks. Place the coffee service at theright of the spoons.d. Remove the breakfast plate and the bread plate.e. Place the finger bowl, filled one-third full of warm water. At times the finger bowl is placed after the fruit course, when fruits which may soil the fingers have been served.f. Place the sales check, face down, at the right of the cover or present it on a clean change tray.LunchLunch customers can be generally categorized into two groups: Business people who have a short-lunch period and want quick service, and shoppers or others who just want leisurely service. A good server will recognize each group and try to accommodate accordingly.1. Fill the water glass three-fourths full of iced water.2. Place chilled butter on cold bread-and-butter plate.3. Place the appetizer in the center of the cover.4. Remove the appetizer when guest has finished.5. Place the soup service in center of cover.6. Remove the soup entree.7. Place entree plate in center of cover.8. Place individual vegetable dishes above the cover.9. Place hot beverages above and a little to the right of cup and sauce, with individual creamer above the cup.10. Place an iced beverage or milk at the right and a little below the water glass.11. Remove the main-course dishes.12. Remove any extra silver not used in the main course.13. Crumb the table, if necessary.14. Place dessert silver to right of the cover with fork nearest the dessert plate, when fork and teaspoon are used. When several teaspoons are placed, the dessert fork may be laid on the left side, to "balance the cover"15. Place the dessert service in center of the cover.16. Remove dessert dishes and silver.17. Place the finger-bowl on the underliner in the center of the cover.18. Present the Check face down.DinnerDinner customers are seldom in a hurry. The server should be able to give leisurely service without making the guest feel rushed. Although the guest should be allowed plenty of time to complete each course, long waits between courses should be avoided (especially when small children are present.) An efficient server should observe the guests during the meal in order to serve the next course promptly, and to comply with any requests made byguests for special needs. This is a generally accepted guidelines, but does not apply to all situations. 1. Place appetizer or hors d'oeuvre service from the left in the center of the cover.2. Remove the first-course dishes.3. Place the soup service in the center of the cover.4. Remove the soup service.5. When the entree is served on a platter, place it directly above the cover. Lay the serving silver at the right of the platter. Place the warm dinner plate in the center of thecover.6. Place the beverage to the right of the teaspoons.7. Offer rolls or place them on the center of the table in reach of all the guests.8. Remove the main-course dishes when the guest has finished.9. Crumb the table if necessary.10. Place silver for dessert course.11. Place the dessert service in the center of the cover.12. Offer hot coffee or tea.13. Serve the check face down.SERVICE TECHNIQUESServing of Food with One HandThis service technique is used only for platter service and involves the so-called long grip. In the long grip, the utensils are held in the right hand. Hold the spoon between the index and middle fingers and the fork between the index finger and the thumb. The curves of the spoon and fork should align. Gently slide the spoon under the item to be served, so that it is held between the fork and spoon. Remove your index finger, apply light pressure to the fork, and lift.Serving of Food with Both HandsThis technique is used when working at a side table or a buffet. When serving with both hands, hold the spoon in your right hand and the fork in your left hand. If the food is prepared in a sauce, always scrape the bottom of the spoon with the fork, to prevent drips and to keep the plate you are preparing clean and neat.Arranging Food on the PlatesTo the uninitiated, it might seem very simple to arrange food nicely on a plate. Actually, in a refined service, food is arranged according to particular rules that are followed the world over. Meat is always placed at the lower part of the plate. Sauces are served separately in a sauce boat, or they are served to the left of the meat or fish. When a dish is cooked in a sauce, such as a curry or stews, the sauce is served over the meat. Compound, or flavored, butters, such as d’hote or d'hotel butter or herb butter, are placed directly onthe meat. Side dishes are arranged to achieve color harmony. A piece of cake or pie should be served with the point facing toward the guest. Plates with a logo or other graphic decoration should be arranged so that the decoration is placed in front of the guest. Platesshould never appear overloaded; the rims must always be free of food and without drip smears. Hot food is always served on hot plates; cold food, on cold plates.Pouring BeveragesHold glasses by the foot or stem only, to avoid fingerprints. Glasses are always placed to the right of the guest with the right hand. If the glass has a logo, it should face the guest. Beverages are always poured from the right side of the guest. When serving heavyred wines that have been decanted or are in a wine basket, hold the glass, slightly slanted, on the table with left hand and slowly pour out the wine with the right hand, so that the wine sediment is not disturbed. A bottle of wine is first presented to the host. Then thebottle is opened, and a small amount is poured out for the host. After the host approves, the guests are served first and the host's glass last.Sequence of ClearingWhen an aperitif has been served, the empty glasses are cleared only after the wine is served. If a white wine is served with the appetizer, the empty glasses are removed only after the red wine has been poured. The red-wine glasses are cleared after the coffeeor after-dinner drinks are served. When guests are smoking, ash trays are always changed before a new course is served. After the guests have finished the main course, any platters or serving dishes on the table are removed first. Then the dinner plates are cleared along with the flatware. Finally, any smaller plates, bread plates, and finger bowls are removed. Before dessert is served, the table is totally cleared, except for flowers or other decorations.BUFFET SERVICEThis is also called self service and is normally used in banquet functions and i n some restaurants. Food is attractively arranged on a long table, classified and arranged according to proper sequence, from appetizers to desserts. Soup is placed on a soup tureen and the hot entrees in chaffing dishes to keep them warm. Some equipment like dinner plates and saucers are laid down right on the buffet table. Instead of the waiter serving the guests, the guests go to the buffet table pick up plates, china, cuttkery and knapkin and all other items and serve themselves of their own choice.Advantages:1. It is a fast service.2. It requires less staff to render the service needed.3. The presentation of the different dishes can be appetizing.Disadvantages:1. It may result in shortage of food especially when the early ones may serve themselves more; thus very little food is left for the latecomers.RUSSIAN SERVICEThis type of service is the same as that of French service. However, in Russian service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged on silver platters by the Chef. The waiter then shows the platter to the guest as a polite gesture and serves the food to the individual plates of the guests using serving cutleries.Advantages:1. Only one waiter is needed to each station.2. Elegant and entertaining.3. No extra space is needed for the equipment (except for the side stand).4. It guarantees equal portions because the food is pre-cut and already served.5. Gives the guests personal attention.Disadvantages:1. It requires a big initial investment in silver equipment.2. If many guests are served from one platter, the last one to be served may see a rather less attractive display.3. If every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily loaded tray / trays to the dining room.ENGLISH SERVICEThis type of service is also known as "family style" service. In this service, the soup tureen is placed before the host alongside with preheated soup plates and hands them to the waiter, indicating the person to be served. The same procedure is followed with the mainentree. If so desired, the partly filled dinner plate is presented to the hostess who serves the vegetables from large serving dishes placed before her. Then the waiter places the plate before the guests. This type of service is usually found in coffee shops, family restaurants, counter service, etc.Advantages:1. It is fast. Plates of food are served immediately at the proper temperature.2. It is inexpensive.3. It requires no special equipment.Disadvantages:1. Less showmanship.2. Reduced personalized attention to the customer.AMERICAN SERVICEThis is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guests. This type of service is used in coffee shops where there is a demand for quick and simple service. It requires minimal training fornovice waiters and waitresses. Advantages:1. It is a fast and simple service.2. It is inexpensive. One waiter or waitress can serve many guests and no special service equipment is necessary.3. It does not require highly trained technical staff that demands for higher pay.Disadvantages:1. Less showmanship2. Reduced personalized attention.POINTS TO REMEMBER WHILE LAYING A TABLE1) The table on which a tablecloth is to be spread, should be first covered with a baize base cloth, for the following reasons:a. To protect the diner's wrists and elbows from the table's sharp edges.b. To keep the tablecloth firmly in place.c. To protect the surface of the table and prevent the rattling of crockery and cutlery.d. To absorb moisture in case liquid spills on the table.2) Based on the size of the table, appropriate linen should be used. The central fold of the tablecloth should be in the middle of the table and all the four edges should just brushthe seats of the chairs. Soiled or torn linen should not be used. Three types of tablecloths namely cotton, linen and damask are used. Of these, damask is the best.3) If a bud vase is used as a central decorative piece, it should not be very large or tall as that obstructs the view of guests sitting opposite each other. Heavily scented flowers should be avoided, as they affect the flavour of the food.4) Each cover should be well-balanced. (A cover is the space required on a table for laying cutlery, crockery, glassware and linen for one person to partake of a meal).5) Only the required cutlery, crockery and glassware should be placed on the table. On a normal dining table, the space required for one cover is 60 cm x 38 cm. The cover on theopposite side should be exactly similar, so as to give a well balanced look.6) Cutlery should always be laid from the inside to the outside of the cover, since the order of sequence in which they are to be used is always from outside to inside.7) Knives and soup spoons should be placed on the right-hand side of a cover, while forks should be placed on the left-hand side. Dessert spoons and forks should be placed on top of the cover. The side knife should be placed on a quarter plate and kept on the left side of the cover. The cutting edge of all knives should face to the left.8) Water tumbler should be kept to the right of the cover, at the tip of the large knife.9) Napkins should be placed in the centre of the cover, in between the cutlery. Normally during a dinner session, napkins are arranged in empty water tumblers.10) Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase should be placed in between the covers at the centre of the table.11) Crockery and cutlery should be spotlessly clean and the glassware well polished.12) Chipped or cracked equipment should not be used. The hotel's monogram should be visible to the guest.13) All cutlery and crockery should be placed about an inch from the edge of the table so that they are not accidentally tipped over.MISE-EN-PLACEMise-en-place, the French term means to “putting in place” is attributed to the preparation of a work place for ultimate smooth service. It is widely used in the food and beverage service department in everyday hotel operations. Before service commences, the staff should ensure that the station is in total readiness to receive guests. A station comprises of a given number of tables which are attended by a given team of waiters. Thus a restaurant may have several stations, each with a team of waiters. In a large restaurant, each station may be headed by a Chef-de-rang. Mise-en-place involves:· Side stations should be stacked with sufficient covers for resetting the restaurant after the first sitting is over. Extra linen, crockery, cutlery, glassware and ashtrays should be kept handy so that they are readily available for use.· Cruet sets should be cleaned and filled on a daily basis.· Sauce bottles should be filled and the necks and tops of the bottles wiped clean.· Butter, condiments and accompaniments for service should be kept ready for use when needed.MISE-EN-SCENEMise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, safe and hygeinic. Before each service session, the restaurant should be made presentable enough to receive t he guests. The supervisor or team of waiters should ensure the following mise-en-scene:· Carpets are well brushed or hovered.· All tables and chairs are serviceable.· Table lights or wall lights have functioning bulbs.· Menu cards are presentable and attractive.· Tent carts or other sales material are presentable.· Doors and windows are thrown open for sometime to air the restaurant. This should be followed by closing the windows and doors and setting the air-conditioning or heating to a comfortable temperature.· Exchange dirty linen for fresh linen.· Table cloths and mats are laid on the tables.· Replace wilted flowers with fresh flowers.TABLE SETTINGTable setting refers to the way to set a table with tableware - such as eating utensils and dishware - for serving and eating. The arrangement for a single diner is called a place setting. Thearrangement varies across various cultures. The rules for laying a table are not rigid. They are followed to facilitate dining and making the table neat. The basic rules for laying the tables are given below:1) Table Linens: Table linen has to be laid properly. A white cloth is preferred but not mandatory. The only rule is to make sure that linen patterns and china patterns don't clash.2) Chargers: Chargers or dinner plates should be placed on the table first. Chargers are decorative elements that are placed underneath plates to add color or texture to the table. Each plate should be set in the center of the place setting and each place setting on the table should be set equidistant. The rest of the components used to set a formal table will be set with the dinner plate in mind. If a charger is used, soup and melon bowls will be placed on top. The charger will generally be removed just before the main course.3) Napkins: Linen napkins should be folded elegantly and placed in the center of the dinner plate.4) Silverware: Silverware is to be placed in order of use. In other words, the diner will start at the end and work his way in. The first course will use silverware farthest from the dinner plate, while the last course will utilize the silverware closest. Place all silverware an inch from the table's edge.5) Knives: Set knives on the table to the right of the dinner plate. Technically, one should only use a knife if one is cutting meat; however, up to three knives can be placed on the table, in order of use. Blades should face inside, towards the table setting.6) Forks: Forks are to be set to the left of the dinner plate in order of use. In most cases, there are three: one each for seafood, the main course and the salad. When dining formally, salads are generally served at the end of the meal. 7) Spoons: Spoons are set to the right of the knives in order of use. If there is a melon course, this spoon will be set closest to the plate with the soup spoon on the end. If there is a dessert spoon, this will be set above the plate. Coffee spoons are set on the saucer when it's time for dessert.8) Glasses: Glasses are set above the plate to the right in order of use. From left to right: Water glass, red wine glass, white wine glass, champagne flute (if ordered).9) Dessert: Dessert plates and coffee / tea cups will be set out after dinner. If a fork is to be used with dessert, this will be placed on the dessert plate. A dessert spoon should have already been set above the dinner plate. Coffee spoons should be placed on the saucer. Coffee / tea mugs aren't used for a formal dinner. PREPARATION AFTER SERVICEi) Pull out the chairs or the table to enable guests to move out comfortably.ii) Wish them warmly and request them to visit again, saying - Do visit again, sir / madam.iii) Clear the table immediately and reset for the next guest.iv) Have the side station cleared and restacked for the next sitting.PREPARATION DURING SERVICEi) When the guests arrive greet them warmly, by wishing them the time of the day.ii) Escort the guests to the table and seat them promptly by pulling the chairs out to ease seating. If need be, the table should be moved so that very little inconvenience is caused to guests when they seat themselves.iii) Ensure that children have high chairs and special attention is paid to the elderly.iv) Remove extra covers, if any.v) Serve water and present the menu card, if the captain is busy.vi) If the order has to be taken, offer suggestions to the guests on the choice of food and beverages and repeat the final order to avoid possible errors.vii) Do not leave the station unattended, as nothing annoys a guest more than not being able to find a waiter, when something is needed.viii) If the table cloth has to be changed during service, the table top should not be exposed. Any articles on the table should be cleared to the side station and notplaced on chairs or on the next table. The soiled cloth should be brushed using a service cloth and a crumbing tray or plate.ix) Do not neglect little things such as lighting a guest's cigarette, responding to a request and showing interest in the guest's needs.x) Ensure that service is fast, efficient and pleasant. xi) Before serving dessert, clear and crumb the table.PREPARATION BEFORE SERVICEThe service staff should check the following before service:i) The tables and linen are clean.ii) Tablecloths are evenly spread on the table.iii) Chairs are dusted and properly arranged.iv) The table set up is appropriate and pleasing.v) The silver is polished and the china and crockery are spotlessly clean and befitting the occasion.vi) Cruet sets, sugar bowls and flower vases are filled and placed on the table suitably.vii) The floor / carpet is clean and dry.viii) The restaurant and back area are in a state of readiness before the service session commences.ix) The side station is fully equipped for service and the following should be checked:· Condiments tray is cleaned and refilled.· Napkins are folded and kept handy for the particular session.· Salvers, extra linen, cutlery and service equipment necessary for the session are stacked up.· Water jugs and ice buckets are filled and kept ready.· Coffee pots ready with freshly brewed coffee / tea.· Sugar cubes, butter and butter plates ready.PREPARATION FOR SERVICERestaurants not only should attract potential customers but also should strive hard to entice them to become frequent and regular customers. This can be done in a number of ways, such as through the type of menu, the glamorous and attractive name of the place or atmosphere within the food service area. The customer’s first impressions of a restaurant are the most important and these are largely determined by the professionalism of the service staff and their preparations prior to service. These preservice preparations are known as mise-en-place and are vital in thatthey create the right and pleasing environment by the setting and controlling of temperature, lighting and equipment.The serving food and beverage to the anxiously waiting customer needs professional expertise. The service should follow a sequence and have a plan of action based on the practices of the professional catering industry. The service staff should be expertperformers of certain tasks before, during and after service. Deligent and courteous service would certainly transform a satisfied customer to regular customer.SPARE LINEN STOREThe spare linen store is the service area where linen materials are stored in a cupboard. This spare linen stock is held near the food service area in case of emergency. The linen ischanged when necessary on a basis of ‘one clean for one dirty’. This is normally the responsibility of a senior member of the food service staff and is kept locked for control purposes. Generally, 50% of the total inventory is stocked up in the spare linen room.FOOD AND ACCOMPANIMENTSAccompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food or to counteract its richness, eg. apple sauce with roast pork. Many dishes have separate accompaniments and as they are not always mentioned on the menu, the waiter must know them. He should always have specific accompaniments ready for service at the right time. Hot adjuncts come with the dish from the kitchen, butcold sauces are often to be found at the buffet or sideboard. They should be served directly with a dish to which they belong. They should be served from the guest’s left on to the top right of his plate (not on the rim). While serving from a sauceboat, the boat should be on an underdish or small plate, carried on the palm of the left hand. In serving, the sauceboat, lip should point towards the guest’s plate. The spoon, or ladle, should be passed over the lip. Sauces are not tobe poured from a boat.THE ORDER OF COURSES FOR DINNER MENUA full-course dinner is seldom served today, but the sequence of courses should be respected even if some are omitted. The general standard at present is for a four- or five-course meal to be served for dinner. Theoretically, however, all the courses of a fulldinnermenu must be studied and learnt by heart so that perfect compilation of menus can be achieved.Three-Course Dinner Menu:1. Hors d’oeuvre or soup2. Main course with vegetables and potatoes or salad3. Sweet or savoryFour-Course Dinner Menu:1. Hors d’oeuvre or soup2. Fish course3. Main course with vegetables and potatoes or salad4. Sweet or savoryFive-Course Dinner Menu:1. Hors d’oeuvre or soup2. Fish course3. Main course with vegetables and potatoes or salad4. Sweet5. SavorySix-Course Dinner Menu:1. Hors d’oeuvre or soup (potage)2. Fish (poisson)3. Entrée4. Main (releve or remove) with (pommes et legumes ou salade)5. Sweet (entremets)6. Savory (savoureux ou bonne bouche)Seven-Course Dinner Menu:1. Hors d’oeuvres or soup2. Potage3. Poisson4. Entrée5. Releve / Remove - Pommes et Legumes6. Roast (roti) - Salade7. Entremets or Bonne / Bonne BoucheEight-Course Dinner Menu:1. Hors d’oeuvres2. Postage3. Poisson4. Entrée5. Releve / Remove - Pommes et Legumes6. Roti–Salade7. Entremets8. Savories / Bonne BoucheFRENCH CLASSICAL MENU1) Hors D'oeuvreBeing of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in popularity, and now appear even on simple menus in modest eating places. Although theactual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also covers whatever items are served before the soup. Examples of such hors d’oeuvres:· Melon Melon Frappe· Oysters Huitres Nature· Smoked Salmon Saumon Fumee· Caviar Caviar· Grapefruit Pamplemousse· Salami· Potted Shrimps Petites Pots de Crevettes· Shrimp, Prawn or Lobster Cocktail· Fruit Cocktail Coupe Florida· Souses Herrings Hareng Dieppoise· Pate of Goose Liver Pate de Foie GrasThere are also quite a number of items that may be served hot, such as Bouchees, Croquettes, Fritters, etc., and these are known as ors d’oeuvres chaud.2) PotageThe French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage is usually puréed and is often thick,well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or “Bouillabaisse.”3) OeufsOeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached orscrambled. This course is not included in the dinner menu. Some examples are omelette, Espagnole, Oeuf en Cocotte a la crime, Oeuf poche florentine.4) FarineuxThis is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishs are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It canbe coloured and flavoured in various ways. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and Macaroni au gratin.5) PoissonPoisson are the dishs made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the “classical dinner menu,” but are freely offered on the shorter-coursed luncheonmenu. This also applies to the coarser members of the fish family, and the dinner menu is usually comprised of the finer fish prepared and cooked in the more classical manners. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. One deep-fried fish dish, which normally finds itself on the dinner menu, however, is “Blanchaille”, and this only because Whitebait are so light and in no way too filling for thecomfort of the guest. 6) EntréeThis is the first of the meat courses on a menu. It is always a complete dish in itself. It is despatched from the kitchen garnished and sauced in the manner in which it is intended to be served. The “entrée” is always cooked and garnished in an artistic manner andusually served with a rich sauce. The “entrée” can be devised of almost anything light. This course consists of all the small cuts of butcher’s meats, usually sautéed, but never grilled. Grilled steaks, cutlets and chops invariably replace the joints as the roast (roti)course. The following items, with their appropriate garnishes and sauces, can be successfully served as entrées.· Brains (Cervelles)· Liver (Foie)· Oxtail (Queue de Boeuf)· Kidneys (Rognons)· Calves Head (Tete de Veau)· Trips (Tripes)· Rump, Entrecote and Tournedo Beefsteaks· Lamb Chops and cutlets - Noisettes and Filet Mignons· Pork Chops and cutlets· Escallops, Granadins, Medallions, and Cotes of Veal· Sweetbreads - (Ris de Veau / Agneau)· Hot Souffles or Mousses· Bouchees· Pilaws and Rizottos· Small cuts or portions of poultry, individually cooked, are also served as entrées In first-class hotels and restaurants, all entrées are cooked, garnished and presented for service by the sauce cook (saucier).7) RelevéThis is the main meat course on the menu, and is commonly known as the “piece de resistance.” It may consist of joint of any of the following:Lamb (Agneau) Chicken (Poulet) Beef (Boeuf) Duckling (Caneton)Veal (Veau) Fowl (Poulard)Ham (Jambon) Tongue (Langue)Pork (Pore)These joints would be cooked by the sauce cook in a firstclass hotel or restaurant, by any method except roasting. They are usually cooked on casserole, braise or poêle. Generally cooked in a sauce and served with it.8) SorbetThis course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. Normally served between the releve/remove and the roti, it is a water and crushed ice slush flavored as a rule with champagne and served in a glass. A frozen dessert made primarily of fruit juice, sugar, and water, and also containing milk, egg white, or gelatin. Some examples are Sorbet Italian and Sorbet creme de menthe. Russian or Egyptian cigarettes are often passed around during this course.9) Roti - RoastThis course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with its own particular sauce and salad. Some examples are Roast chicken, Braised duck and Roast quail.10) LegumesThese are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. Some examples are Cauliflower mornay, Baked potato and Grilled tomatoes.11) EntremetsEntremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream. Some examples are Apple pie, Chocolate souffle and Cassata ice-cream. 12) SavoureuxA dish of pungent taste, such as anchovies on toast or pickled fruit. They are seved hot on toast or as savoury soufflé. Welsh rarebit, Scotch woodcock, Canape diane are some of the examples. Fromage (Cheese) is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery. Gouda, Camembert and Cheddar are some examples of cheese.13) DesservirDessert is a course that typically comes at the end of a meal. The French word desservir mean "to clear the table." This is the fruit course usually presented in a basket and placed on the table, as part of the table decor, and served at the end of the meal. All forms offresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.BASIC PRINCIPLES OF MENU PLANNING1) Cold and warm dishes are listed separately.2) Appetizers, soups, seafood and main courses are listed in separate groups.3) In every group the lighter dishes are listed before the richer ones.4) Salads should be highlighted.5) If offered, low-calorie foods should be specially indicated, and the number of calories should be stated.6) If foods are prepared with organically grown ingredients, this fact should be highlighted to the discriminating customer.7) Every dish should be described clearly and simply, in an appetizing way, without being too flowery.8) House specialties and seasonal items should correspond to the season and should change accordingly. Use a clip-on menu or special insert to attract attention to them.9) The dessert selection should be listed on a separate attractive card. The menu should inform the guests that such a card is available.10) The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, however, discourages communication between guests and the service staff and thus does not help promote sales. For an easy compromise, place one numbered menu at the register or where orders are relayed to the kitchen so that one can punch in the guest's order by number; the guest, however, orders the actual foods with words, not numbers.8) House specialties and seasonal items should correspond to the season and should change accordingly. Use a clip-on menu or special insert to attract attention to them. 9) The dessert selection should be listed on a separate attractive card. The menu should inform the guests that such a card is available.10) The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, however, discourages communication between guests and the service staff and thus does not help promote sales. For an easy compromise, place one numbered menu at the register or where orders are relayed to the kitchen so that one can punch in the guest's order by number; the guest, however, orders the actual foods with words, not numbers. MENU FORMATIn many cases, especially in restaurants, serving haute cuisine, the part or table d'hote menu is beautifully handwritten to emphasize the traditional character of the restaurant. In less fancy restaurants, a modern variant that is similar but simpler is often used: the blackboard, on which are written recommendations concerning the day's specialties.In general, however, the table d'hote or a part menu, which changes daily or cyclically, is prepared in-house (on a typewriter or computer) and duplicated as necessary. A separate menu listing the daily specials might also be prepared. In many restaurants the tabled'hotel or a part menu and the daily specials contain only a fraction of what is offered. Often an a la carte menu, from which the guests can select from an array of dishes that are always available, is also provided. If an a la carte menu is offered, the other menus are inserted in or clipped to its folder. The daily menus may also be placed at every seat, but in most establishments they are offered by the service staff along with the regular a la carte menu.TYPES OF MENUA'LA CARTE MENU TABLE D'HOTE MENU TYPES OF MENUTable D'hôteTable d'hôte is a French phrase which literally means "host's table". It is used to indicate a fixed menu where multi-course meals with limited choices are charged at a fixed price. Such a menu may also be called prix fixe ("fixed price"). It usually includes three or fivecourses meal available at a fixed price. It is also referred to as a fixed menu. Because the menu is set, the cutlery on the table may also already be set for all of the courses, with the first course cutlery on the outside, working in towards the plate as the courses progress.In olden days, when the inns or dining establishments offering a limited choice in the menu was not preferred by the guests, they started offering an a la carte menu for guests to select the type of food they wanted to eat. Fixed menus or table d'hote menus are still used in various forms such as buffet menus, conference packages and on special occasions. A table d'hote menu comprises a complete meal at a predetermined price. It is sometimes printed on a menu card or as inthe case of banquets, it is agreed upon by the host of the party. A banquet style of fixed menu has more elaborate choices ranging from the soup to the dessert. For the banquets, the hosts invariably fixes or selects the menu in consultation with the hotel staff inadvance. Most of the banquet food served in India is normally of Indian food. For this, a printed format offering a choice of vegetarian and non-vegetarian dishes is prepared, from which the guests make their choice. Western style fixed menus normally provide the choice of astarter or soup, a main course, and finally a dessert. In each course there could be a choice of dishes to suit the tastes of individual guests.Table d'hote menus should be well planned and balanced. As the guest is not given a chance to plan his own meal, the meal should be interesting, without any similarity in the colour and taste of the courses as well as being palatable, delicious and well presented.If the main course is heavy, then the first course should be lighter, and act as an appetite stimulant for the courses to follow. Dishes that are heavy and hard to digest should be avoided. The colour, varieties of ingredients used, and the garnishes should, if possible, be different for each course.Fixed menus are prevalent in transport catering which include air, rail, and sea  passengers. The guests have a variety of fixed or table d'hote menus, with virtually no choice offered to the passengers (except the first class air passengers). Cruise liners mayhave elaborate fixed menus with multiple choices built into each course.In a restaurant, there are two different types of menus which are differentiated by the manner in which they are served and priced. A menu may be a la carte or table d'hôte.A La Carte MenuAn “A La Carte Menu”, is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order, an a la carte is offered, from which one can choose the items one wants to eat.Traditionally, the original menus that offered consumers choices were prepared on a small chalkboard, a la carte in French; so foods chosen from a bill of fare are described as à la carte,"according to the board." In an a la carte menu all items are cooked to order includingthe sauces that are made with wine, cream or mustard. Depending on the dish chosen by the guest, the cooking time will vary. It is necessary to inform the guests about the time the preparation might take. An extensive a la carte menu is impressive but involves a hugeamount of mise-en-place.MENUIn a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories, depending on the time of day or the event. The compilation of a menu is the most important part of a caterer's work. It is regarded as an art, acquired only through experience and study. The menu is a link between the guest and the establishment, hence it should be carefully planned by the establishment's professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu dates back to 1718, but the custom of making such a list is much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial meals was displayed on the wall loadable with the kitchen staff to follow the order in which the dishes were to be served. It is said that in olden times, menus were like a large dictionary with sections covering a variety of dishes. As time progressed the lengthy single copy menu became s m aller but increased in number allowing a number of copies placed in table increased. Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation. fnbrao.blogspot.com