1. TABLE SERVICE
STYLES &SETTINGS
GOODMAN JUNE 2009CULINARY ARTS II
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar

2. FRENCH
RUSSIAN
AMERICAN

3.  Most Elegant and Elaborate
 Tableside “At the Table” Service
 Food Prepared Fully or Partially
in Front of the Customer
 Most Labor Intensive and Time Consuming
 Servers must be Highly Skilled and
Knowledgeable in Food Preparation
and Dining Service

4.  GHERIDON (gha-ree-dawn)
Tableside Cart for food preparation
 RECHAUD (ray-choh)
Tableside Cooking Unit
FLAMBE (flahm-BAY)
Flame Food with Alcohol

5.  ASSEMBLING-
Salads such as “Caesar Salad”
 SAUCING and GARNISHING –
Kitchen prepared, finished at Tableside
 SAUTEING and FLAMBEING –
Bananas Foster
 CARVING and DEBONING
Meats, Poultry, Fish, Fruits, Cheese

6.  SERVICE STAFF
 CAPTAIN – STATION SUPERVISOR – reports to
MAITRE’D
 FRONT WAITER – assists Captain at Tableside
 BACK WAITER or RUNNER – brings all food from
kitchen
 BUSSER – serves bread, butter, and water. Clears tables
and cleans after guests leave

7.  Hors d’oeuvres “aside from the main work”
small appetite teasers, hot or cold
 Fish Course
 Meat, Poultry or Game Course
◦ Vegetable Accompaniments
 Salad Greens with Vinaigrette Dressing
 Cheese and Fruit Course
with Demitasse of Coffee
 Bread served with all courses except Cheese
and Fruit course
 Wine Served with all courses except Salad Course

8.  Soup Course – Hot or Cold
 Hors d’oeuvres Course – Hot
 Hors d’oeuvres Course – Cold
 Fish or Poisson Course
 Poultry Course
 Meat or Game Course
◦ Vegetable Accompaniments
 Salad Greens with Vinaigrette Dressing
 Cheese and Fruit Course
 Sweet Dessert Course
 After Dinner Liqueurs and/or Demitasse of Coffee
 Bread served with all courses except Cheese
and Fruit course, Sweet Dessert Course
 Wine Served with all courses except Salad Course

9.  Very Elegant and Formal Service
 Ideal for Banquets – Same Food for All Guests
 Each Course is Prepared, Cooked, Portioned and
Garnished in the Kitchen
 Uses Large Service Platters to Deliver Food
to the Dining Room
 Food Transferred to a Service Plate at the Table

10.  Two Servers work as a Team
 Servers Wear a Clean Napkin Draped over Left Arm
 Serving Set in Right Hand is used to Plate Food
 Food Served on Service Plates from Left Side
With Servers’ Right Hand
 All items removed from the Guest’s Right Side with
Server’s Right Hand

11.  Origin in the United States - Used Worldwide
 Requires Fewer and Less Extensively Trained
Service Staff
 Gives Complete Control over Preparation,
Portioning and Presentation of the Food
 All Food is Prepared and Plated in the Kitchen

12.  Beverages and Soups are Served from Guest’s
Right with the Right Hand
 Beverage Service is Clockwise but Starts with
“Eldest” Female Guest, then to next Female
Guest, then to Male Guests
 Plated Foods Served from Guest’s Left Side then
Counter Clockwise to the Next Guest
 Plates are Cleared from the Right Side Except
Bread Plates and Forks

13. GLASSWARE
TABLEWARE
FLATWARE
HOLLOWARE

14. GLASSWARE
From LEAD CRYSTAL, very Expensive used for Formal
Dining to HEAT TREATED for Casual Dining
Juice Glasses
Water Glasses
Beverage Glasses
Wine Glasses or Stemware

15. TABLEWARE
Fine Porcelain China for Formal Elegant Service to Ceramic China for
Casual Service
Charger Plates
Dinner or Luncheon Plate
Salad Plate
Bread & Butter Plate
Dessert Plate
Soup Cup or Soup Bowl
Cup and Saucer

16. FLATWARE
Fine Silver Patterns for Fine Dining to
Stainless Steel Patterns for Casual Dining
Dining Utensils
Spoons – Tea, Coffee, Dessert
Forks – Cocktail, Salad, Dinner, Dessert
Knifes – Butter, Dinner

17. HOLLOWARE
Table Accompaniments
Candelabras
Salt and Pepper Shakers
Serving Platters and Utensils

18. FORMAL DINNER
FORKS - Placed on LEFT from Outside In based on Order of Use
KNIVES – Place on RIGHT with Cutting Edge to Plate
SPOONS for Beverages on RIGHT next to KNIVES
DESSERT FORK or SPOON placed ABOVE the DINNER Plate
DESSERT FORK Handle to the Left, DESSERT SPOON Handle to the Right

19. BREAD and BUTTER PLATE
LEFT ABOVE the FORKS
BUTTER KNIFE
Top of BREAD and BUTTER PLATE
WATER GLASS
RIGHT ABOVE the KNIFE