SEMESTER 1 F & B

SERVICE PRACTICAL’S
Practical 1 Identification of service equipments:
CLASSIFICATION OF SERVICE EQUIPMENTS:

1) Furniture: Tables, chairs , sideboard, trolleys & Reception desk

2) Linen: Tablecloth, buffet cloth, serviettes, tray cloth, waiters cloth, slip cloth, satin cloth.

3) Crockery: Quarter plate, half plate, full plate, soup plate, cup &saucer.

4) Glassware: Tumbler, Footed & Stemware

5) Tableware:
- Flatware: Spoons, fork
- Cutlery: Knives
- Hollowware: Coffee pot, milk pot, tea pot, water jug, butter dish etc.

6) Special equipments: Bud vase, table number, menu holder, cruet- set, sauce boat, caviar knife, oyster
fork etc.
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Practical no: 2 How to lay Table Cloth

 It is a responsibility of Food Servers (Waiter/Waitress)

and F&B Runners to insure that a clean and well ironed
table cloth is always used in all outlets.

 The objective of this procedure is to ensure that

tablecloths are set correctly with the middle crease
pointing towards the respective corners of the outlet at
the same level.
Procedure to lay Table Cloth

 Tablecloths are taken out of the clean laundry dispenser.

 Re-check table cloth for damage/stains and proper ironing.

 Holding on one of the corners, open and unfold the tablecloth on the table.

 Staff must be sure to use the correct size of tablecloth for the respective
table.

 Once the tablecloth is on the table, double check that all the creases are set
in the correct direction, and that the tablecloth is on the correct side and
leveled.
 Make sure the table is well positioned and standing steady.
 Pull the chairs away so that you can freely walk around the table.
 Lay the molleton (silence pad) down. A molleton will keep the tablecloth
from sliding, tempers noise of dishes and silverware against the table
and also protect the table from accidental spills and burns.
 Unfold the tablecloth from the centre of the table out to the edges.
 Make sure the four corners of the tablecloth are of equal distance from
the floor on each side of the table and that the centrefold (facing up) is
exactly in the middle of the table.
 The right-side / correct side of the tablecloth should be always up and
centred on the table.
 Make sure that the edges of the tablecloth do not hang so low that
guests get tangled up in it when sitting or getting up.
 Straighten the tablecloth if necessary with quick moves, but make sure
your hands are clean.
 Put on the over layer (runner) and make sure edges hang
even.
 An over layer protects the tablecloth from stains. As it is
much smaller than the tablecloth, it is more efficient for
cleaning.
 Do not touch the surface of the over layer, it should be
well positioned and straight on the first go.
 If placemats are used, then make sure the pattern is right
side up and facing the guest so the words on the
placemat can be read by the guest.
 Line up the placemats with the table edge and with the
placemats on the opposite side of the table.
Practical no. 3 Tray handling
1. Selecting the Service Tray:
 All trays must be clean and tidy, free from chips.
 Required items for preparing the tray are

1) Service tray
2) A clean tray cloth.
 Check that the tray is clean and dry.
 Check that the tray is well polished.
 Check that the tray cloth is clean and free of stains, tears
or holes.
2. Holding the Service Tray:
 Small service tray should be carried with one hand.
 The big tray must be carried with two hands.
 Place the left hand under the centre of the tray with
fingers spending out comfortably.
 Heavy, high and hot items must be closed to your body.
 Pick up the tray in your left hand, ensuring your palm is in
the centre to keep the tray well balanced.
 Your left arm needs to be at a 90-degree angle to your
body. Elbow to be kept close to the side.
3. Positioning glasses on the tray:
 The glasses need to be evenly balanced.
 The tallest glasses are positioned closest to your body
for safety.
 Make sure the glasses cover no more than 80% of the
tray.
 Make sure the glasses are not touching each other on
the tray.
 Make sure there are no glasses to lay on the rim of the
tray cloth.
4. Moving with the Service Tray:
 Walk confidently and carefully.
 Eyes always looking forward.
 Demonstrate good posture.
 The tray is kept on the level at all times.
 Always keep balance and not overloaded when carrying
a tray.
 Don’t walk too fast or rushing in the restaurant.
 Heavy, high items and hot items must be close to the
body of service staff.
 Empty trays must be carried flat, in the service position.
 Place the left hand under the centre of the tray with fingers spreading
out comfortably.
 Palm and underarm should be right below the heaviest part of the tray
after the dishes or drinks or service items are put on.
 Carefully use both hands when carrying rectangular bussing tray (If
applicable).
 Heavy items must be moved closer to the body to avoid falling over and
to provide extra stability.
 Tray mat or tray liner, if required, must be designed to fit the tray, clean,
free of holes and non-slip.
 Tray and mat/liner should be washed and sanitized after shift and
stored properly.
 Never leave a service tray on the guest table while providing service.
 Avoid un-balanced stacking on the service tray to ensure the safety of
the glasses or plates.
5. Other Points to note while handling trays:
 Don’t use the tray cloth for any cleaning to avoid additional washing.
 Give colleagues coming from the right priority.
 Never overload or stack up too high equipment.
 Don’t walk too fast.
 Use tray mat or liner if require.
 Avoid unbalanced stacking on the service tray.
 Never overload or stack up equipment too high
 Large or heavy trays must be carried with two hands
 Small service trays can be carried with one hand in the centre of the base, freeing one hand for service.
 Fold the tray cloth in an original way.
 Once you have served, pick up empty glasses from other tables and /or take new orders.
 Take cleaning cloth/ clean ashtray with you.

Training Summary questions:

Q1. How to prepare and select the Service Tray?

Q2. What are the points to note while moving with the service tray?
Q3. How to position glasses on the service tray?
Q4. Points to note while handling service tray?
Practical no. 5 Napkin folds
 The Lotus Fold.
 The Triple Pocket.
 The Envelope Fold.
 The Rosebud Fold.
 The Fill-able Pouch.
 The Star Fold.
 The Cinderella shoe Fold.
 The Tree Fold.
 Butterfly Fold
 Cone/Clowns cap/Boat Fold
 Bishop Maitre Fold
 Pyramid Fold
 Fan Fold
 Single Candle Fold
 Double Candle Fold
 Heart Fold
Practical no. 6 Handling service gear’s
Practical no. 7 How To Serve Mineral Water in Restaurant, Hotels, Coffee
shop?

1. Preparation for Serving Water:

 Make sure your hands are clean and dry.
 Make sure you are acquainted with the offer of mineral water.

2. Select water:
 Choose the correct type of label as per guest’s order.
 Make sure the bottle is at the right temperature, dry, and clean.
 Use a beverage try to carry bottles up to 750ml.
 Carry larger bottles by hand.
 Position glasses on the tray if required.
3. Walk to the table for serving water:
 Always walk to the guest table with a smile.
 Always walk steadily.

4. How to Pour water for guests:

 Open the water bottle in front of the guest.
 Serve Ladies & older gentlemen first.
 Make sure bottle does not touch the glass.
 The label is up and in the palm of your hand.
 Clockwise motion around the table.
 Pour slowly and carefully.
 Fill glass to 3/4 full.
 Finish with a ¼ twist of the bottle to catch the last drop.
 Position the bottle on the side table, label facing the guests.
 Refill glasses in a proactive way (don’t wait until the guest asks for it).
5. Leave the table after serving water:

 Always leave the table with a smile.

 Ask if the guests need something else.
 Don’t mix the remaining water of several bottles together.
 Use remaining water in bottles for flowers or for the coffee machine or
depending upon the hotel's policy use for any other water recycling process.

Training Summary questions:

Q1. What are the main steps in serving water?

Q2. How do you prepare for serving water?
Q3. What all need to be checked while selecting water?
Q4. How to pour water for the guest?
Q5. Points to note after leaving the table?
Practical no. 8 Rules to be observed while laying at the table:

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A cover is an area set on a dining table with the necessary cutlery,
crockery, glassware and linen for one person at the beginning of a
meal.
Generally size of the cover is 24’’ x 15’’ or 24’’ x 18’’.

Types of cover laid in the restaurant are as follows:

- Breakfast cover
- A la carte cover
- Table d’ hôte cover
- Afternoon tea cover
- High tea cover

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Practical no. 9 A La Carte Cover:
1)Place settings are called covers (French = couverts).
2)The cover includes the place for each guest, and their crockery,
tableware, glassware, cutlery and napkin.
3)An à la carte menu offers a wide choice of individual dishes.
4)An a la carte menu offers a wide choice of individual dishes and each
dish is separately price.
5)With an à la carte cover the cutlery, flatware and crockery for each
course are laid just before each course is served.
6)The traditional cover laid prior to the start of the meal is that suitable
for hors d'oeuvre (the first course in a classic menu sequence).

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Laying an à la carte cover:

1. Put the side plate down to mark the cover position.

2. Lay the fish knife and fork.

3. Place the wine glass above the tip of the knife.

4. Place the water glass slightly to the right and behind the wine glass.

5. Move the side plate to the left.

6. Place side knife on side plate (1/3 to the right of the plate).

7. Place the napkin.

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 Practical no. 10

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Characteristics of ‘Table d’ hôte service’:

1. This is a set menu offering a complete meal of fixed number of courses at a

fixed price.
2. The cover setup for this service is very simple. Usually the setup is made for
the set service.
3. “Table d’hôte” menus usually represent good value for money and work out
slightly cheaper than ordering the same dishes from the “à la carte menu”
because a set menu is often more efficient, less time consuming, less labor
involved.
4. One of the important activities of service staff is setting of cover prior to the
arrival of the guests and after taking the food order.
5. The cover with inappropriate cutlery required or may end up using a wrong
cutlery. This may result in bad experience for the guest and affect the
business.

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Guide to positioning the tableware for a Table d’hôte service:

1) Centre the place setting using the seating as a guide (the centre position can be
marked with a main plate or napkin). Side plates to the left side of fish fork
2) Side knife on the right side of side plate, parallel to AP fork and knife on left hand
side
3) Soup spoon to the right of the cover and 1 cm from the edge of the table
4) The fish knife on right and fork on left placed 1 cm from the edge of the table
5) All purpose knife to the right and all purpose fork on left 1cm from the edge of the
table,
6) Glass placed directly above the AP knife.
7) Dessert fork and spoon to be placed on the top of cover parallel to the plate with
fork pointing towards left and spoon pointing towards the right.
8) Napkin folds to be place in the centre of the cover.

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Practical no. 11 Preparation of the restaurant before the
restaurant service:
1. The tables and chairs should be kept in their proper place according
to the layout of the restaurant.
2. The chairs, sideboards and trolleys should be spotlessly cleaned.
3. Tables should be 30 inches from the ground and the chair seat
should be 18 inches high from the ground level.
4. Table on which table cloth is to be used should be covered with
baize cloth which is of a thick soft material like – velvet.
5. For square, round and rectangular table a square, round and
rectangular shape tablecloth is used. The length and width of the
cloth should be 2 ft. extra from the table top dimension.

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6) If flower arrangement is used it should be arranged in a low flower
vase.
7) Each cover should be well balanced and never be overcrowded
with cutlery, crockery and glassware.
8) Two opposite covers should be exactly opposite to each other
namely the large knife should be in line of the large fork of the
opposite cover.
9) The order of laying the cutlery should be from outside to inside of
the sequence in which they are to be used.
10) Knives and spoons are placed on the right hand side of the cover
whereas forks are placed on the left hand side of the cover.

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11) Dessert spoon and forks are placed on the top of the cover.
Spoons handle towards the right and forks handle towards the left.
12) A side plate is placed on the extreme left hand side of the cover
with side knife.
13) Cutting edge of all the knives should be towards the left hand
side of the cover.
14) Water tumbler is placed on the right hand side of the cover near
the tip of the first knife.
15) The butter dish should be placed on a quarter plate along with a
butter spreader in the centre of the table.

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16) A napkin is placed in the centre of the cover or side plate.
17) Salt and pepper cellars are placed between two or four covers.
18) Crockery used in restaurant should be spotlessly clean, glassware
and cutlery well polished.
19) While placing the plates and the glassware on the table see that
the monogram is directly facing the guest.
20) The cutlery should be carried on a salver or on a large plate
covered with waiters cloth or napkin. The cutlery should never
carried in bare hands.

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21) In no case should the server touches prongs, bowls of spoons,
blades of knives. Glassware should be handled from the base and
never from the brim.
22) The plates should be covered with a waiter’s cloth. Plates never
carried on the salver.
23) Menu card should either be placed on the menu stand or on the
sideboard or on the menu card holder placed on the table.
24) The cutlery for the hors d’ oeuvres fish knife and fish fork can be
laid in advance on the cover or can be brought on the same plate
which is used for the hors d’ oeuvres course.
25) All the cutlery, crockery should be placed approximately ¼ to ½
inches away from the edges from the edges of the table.

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