Charmaine
I am a trainee chef and would like to know what exactly service service dining is. I get different answers from different people
Answer
Silver service is the formal setting as noted by the previous answer. I would add that there is more to the story:
You want your patrons to feel that everything that appears at the table is created by magic exactly as they desire.
The handling of eating utensils and wine glasses is very important. Instead of the usual putting out of all the utensils that will be used during the service, the place is set for the first course or Amuse Bouche only. Then after each course is cleared, a service person sets each place with exactly what is required for the next course based on the patron's order. It progresses this way through the dinner service.
It is similar for wine glasses. Only deliver wine glasses to the table based on the wine that has been ordered and the desire of each patron to consume the wine. Each patron should be offered, but not forced to take a glass. Also, if a new bottle of wine is ordered, new glasses should be delivered to the table. It is a nice touch to have varietal-specific wine glasses like Riedel.
Good luck with your training!
Silver service is the formal setting as noted by the previous answer. I would add that there is more to the story:
You want your patrons to feel that everything that appears at the table is created by magic exactly as they desire.
The handling of eating utensils and wine glasses is very important. Instead of the usual putting out of all the utensils that will be used during the service, the place is set for the first course or Amuse Bouche only. Then after each course is cleared, a service person sets each place with exactly what is required for the next course based on the patron's order. It progresses this way through the dinner service.
It is similar for wine glasses. Only deliver wine glasses to the table based on the wine that has been ordered and the desire of each patron to consume the wine. Each patron should be offered, but not forced to take a glass. Also, if a new bottle of wine is ordered, new glasses should be delivered to the table. It is a nice touch to have varietal-specific wine glasses like Riedel.
Good luck with your training!
How will you set the table for individual cover?
uef
what are the different classification of table appointments?
Answer
It is better if you apply Informal table setting or Russian Table Setting if you want an elegant service, You have to serve the guest as if like a Table of Contents you have to serve first water, then food then, dessert. just like the order of the daily meal of a person. but you have to be elegant...
Informal settings generally have fewer utensils and dishes but use a stereotyped layout based on more formal settings. Utensils are arranged in the order and the way a person will use them. Usually in Western culture, that means that the forks, bread plate, spreader, and napkin are to the left, while knives, spoons, drinkware, cups, and saucers are to the right, although the left-right order is reversed in a minority of countries. Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be placed on the table until the very end of the meal.
[edit] Formal
A formal table settingUtensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it. Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then the dinner fork and the dinner knife). The blade of the knife must face toward the plate. The glasses are positioned about an inch from the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.
Formal dinner The most formal dinner is served from the kitchen. When the meal is served, in addition to the place plate at each setting there is the roll, the napkin, and the following cutlery/silver: knives, to the rightânever more than threeâand forks to the left, also never more than three. Coffee is served demitasse and spoons are placed on the saucer to the right of each handle. The dessert spoon, to the right, and dessert fork, to the left, are placed on dessert plates when brought to the table. The utensils at a formal dinner must be sterling silver. Serving dishes and utensils are not placed on the table for a formal dinner. [1] The only exception to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the Habsburg court: accordingly all utensils were placed on the right.
At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, to match the other forks, spoon pointing left.
In Europe, if many courses are to be served, the table is only laid for soup, fish, and meat. The pudding spoon and fork and the savoury knife and fork are then placed on the table as required [2]
[edit] Informal
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about four inches from the edge of the table. Often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy.
It is better if you apply Informal table setting or Russian Table Setting if you want an elegant service, You have to serve the guest as if like a Table of Contents you have to serve first water, then food then, dessert. just like the order of the daily meal of a person. but you have to be elegant...
Informal settings generally have fewer utensils and dishes but use a stereotyped layout based on more formal settings. Utensils are arranged in the order and the way a person will use them. Usually in Western culture, that means that the forks, bread plate, spreader, and napkin are to the left, while knives, spoons, drinkware, cups, and saucers are to the right, although the left-right order is reversed in a minority of countries. Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be placed on the table until the very end of the meal.
[edit] Formal
A formal table settingUtensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it. Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then the dinner fork and the dinner knife). The blade of the knife must face toward the plate. The glasses are positioned about an inch from the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.
Formal dinner The most formal dinner is served from the kitchen. When the meal is served, in addition to the place plate at each setting there is the roll, the napkin, and the following cutlery/silver: knives, to the rightânever more than threeâand forks to the left, also never more than three. Coffee is served demitasse and spoons are placed on the saucer to the right of each handle. The dessert spoon, to the right, and dessert fork, to the left, are placed on dessert plates when brought to the table. The utensils at a formal dinner must be sterling silver. Serving dishes and utensils are not placed on the table for a formal dinner. [1] The only exception to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the Habsburg court: accordingly all utensils were placed on the right.
At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, to match the other forks, spoon pointing left.
In Europe, if many courses are to be served, the table is only laid for soup, fish, and meat. The pudding spoon and fork and the savoury knife and fork are then placed on the table as required [2]
[edit] Informal
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about four inches from the edge of the table. Often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy.
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