What is a cover The cover is a place setting Each cover should be at least 24 inches wide Each guest should know which items are his or hers How do you know what to set at a table ID: 514932
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Slide1
Place Settings & ETIQUETTE Slide2
What is a cover? The cover
is a
place setting.
Each
cover should be at least 24 inches wide. Each guest should know which items are his or hers
.
How do you know what to set at a table?
The occasion, the style of service, the size of the table, and the menu help determine how you will set the table.Slide3
Parts of a Cover
Think BMW!
-
b
read plate,
meal plate, water glasspositioned from left to right.Work from the outside to the inside Slide4
Where Everything Goes
Think about which hand you use for each thing
Dinner plate is in
the
center
of the cover about one inch from the edge of the table.Dinner knife-Set this knife on the right side of the plate, with the blade facing in.Spoon: lays directly right of the knifeFork is placed to the direct left of the dinner plateSlide5
ETIQUETTEEtiquette is courtesy shown by good manners at meals
Table manners reflect part of your personality to others
Most rules of etiquette involve common sense and consideration for othersSlide6
Standard etiquette tips The standard tip is 15
% of your check total
, tip
more
when at a
nicer restaurant or if service is above averagePlace your napkin on your lap immediately when seated and for the meal. Leave your napkin on your chair if you leaveand plan on returning the table during the meal. Leave your napkin on the plate when finished with the mealSlide7
American: all silverware on the plate with fork tines up, handles at the 4 o’clock position of the plate
Continental:
all silverware on the plate with
fork tines down
, handles at the 4 o’clock position. Slide8
Cell phones: turned to silent. If you must take a call, step away from the table
Elbows should be
off the table
Always chew food with a
closed
mouthWhen passing food, pass to the rightSlide9
Styles of Food Service
American
—Food is made completely in the kitchen and the server brings out finished food.
Example: Chili's, Applebee’s, etc.
French
—Food is partially prepared in the kitchen with final preparation done in front of guests. Example: some Japanese Steak HousesRussian—Food is placed on a platter. Server then transfers the food from the platter to the guests’ plates. Example: Tucano's or Rodizio’s Wagon— Food is brought out on a wagon for guests to choose from Ex: carving the cooked meat at the table, but no actual cooking is done at the table. Example: Lawry’s Steak House
Butler
—Combination of Russian and family-style serve-yourself. Served First, then it’s left for you.
Example: Brick Oven does this sometimes, with things like Pizza or
Rootbeer
.
Family Style
—Large platters set on table; guests serve themselves.
Example: P.F
Changs
or
Bucca
Di
Beppo
Buffet
—Food is prepared ahead of
time
and served from steam tables.
Example: Chuck-a-
rama
, Golden Coral, etc.
Fast Food/Cafeteria
—Self-service, pre-cooked.
Example:
Chik
-fil-a, Wendy’s, Subway, etc.