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TLE 3rd Grading > Table Appointments > Flashcards

Table Appointments Flashcards

1
Q

This is an important factor that contributes to the success of the function. It is very important to create an environment suitable for the purpose of the affair or function.

A

arrangement of tables/furniture setup

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2
Q

The food manager should research the room layout considerations:

A
  1. Size of the room
  2. Aisle space required for service personnel to go around while serving the food
  3. Service areas or wait stations including the soiled dish areas
  4. Placement of the beverage stations, coffee stations, and portable bar
  5. Number of seats at each table
  6. Total number of guests
  7. Activity and flow of the guests
  8. Fire and safety codes and the emergency exits
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3
Q

This is generally used to describe room setups for meal functions.

A

Banquet style

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4
Q

The best table to use in banquet style that could sit 8 to 10 guests each. The tables are usually 10 feet apart from center to center and at least a minimum of 2 feet from sidewalks.

A

round tables

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5
Q

Set and arrange tables to suit the meal prepared for a certain occasion. It is the responsibility of the manager to see how tables are postponed and how table appointments are to be arranged.

A

Table Setting

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6
Q

The place for each diner is called a “_”.

A

cover

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7
Q

The middle of each cover can be marked with a “_” which could be a plate or an unfolded napkin.

A

center guide

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8
Q

Preparing the Dining Area/Table Setting

A

A. Placing Linens
B. Placing Dinnerware
C. Laying Flatware
D. Laying Beverage Ware
E. Laying Table Decoration or Centerpiece

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9
Q

A1) This should have round table cloth and if the table is rectangular in shape, a rectangular table cloth should be used.

A

Round dining table

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10
Q

A2) The overhang of the table cloth on all sides should not be more than _ inches.

A

12

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11
Q

A3) The place mat should be set not more than _ inches from the edge of the table.

A

1 to 1/2 inches

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12
Q

A4) Position the napkin in between the fork and the knife or can be placed at the center of the plate. TRUE or FALSE?

A

TRUE

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13
Q

B1) This are positioned near the tip of the fork.

A

bread and butter plate

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14
Q

B2) This is placed beside the dinner knife, a little below the bread-and-butter plate.

A

salad plate

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15
Q

B3) Set the _ one inch from the edge of the table at the center of the place mat.

A

dinner plate

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16
Q

C1) Lay down _ according to the order of use from the outside to the plate.

A

flatwares

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17
Q

C2) The _ should face the plate and is set at the right side.

A

cutting edge of the dinner knife

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18
Q

C3) The _ should face upward and set at the right side of the plate.

A

hollow part of spoons

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19
Q

C4) Except for _ placed at the right side of the soup spoon, all forks are set on the left side of the plate facing upward.

A

oyster fork

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20
Q

C5) This is set parallel to the edge of the table and placed on top of the bread-and-butter plate.

A

butter spreader

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21
Q

C6) This is placed parallel to the edge of the table above the dinner plate.

A

dessert fork or spoon

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22
Q

C7) No more than _ forks should be set at the left.

A

three

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23
Q

C8) _ served with the dessert should come with the service.

A

Spoons for coffee

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24
Q

C9) All flatware should be _ from the edge of the table.

A

one inch

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25
Q

D1) Set the _ just above the tip of the dinner knife.

A

water glass

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26
Q

D2) This is set at the right side of the water glass.

A

Wine glass

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27
Q

D3) Glasses on the table should not be more than _.

A

three

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28
Q

E1) For aesthetic purposes, a _ is laid down at the center of the table.

A

centerpiece

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29
Q

E2) The _ should not block the sight of one guest with another guest seated on the opposite side of the table.

A

table decoration

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30
Q

E3) _ should be within eye level.

A

Candles

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31
Q

E4) Where more than eight guests are to be seated in a formal dinner, _ are advisable. It can be positioned across the dinner plate or on the napkin.

A

place cards

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32
Q

These include all the objects in a cover that assist a person in dining with food and beverage on the table.

A

Table Appointments

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33
Q

This consists of dinnerware, flatware, glassware, and linens to be used by each person. It also refers to the person’s place at the table or it also designates the amount of space allotted for each customer.

A

cover

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34
Q

Ideally, _ to _ inches of table edge space should be allowed for each guest.

A

24 to 36 inches

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35
Q

These should be placed _ inch from the edge of the table.

A

Dinner plates and flatware

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36
Q

Table appointments consist of:

A

flatware, dinnerware, beverage ware, linens, hallow-ware, table decorations

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37
Q

This includes all the tools used for eating and serving.

A

Flatware

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38
Q

Important flatware are:. They are made of different kinds of materials

A

spoons, forks, knives, spreaders

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39
Q

The most common material that flatware are made of is _ and it is used widely because it’s easier to maintain.

A

silver

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40
Q

This includes dining plates and serving platters. They are classified into either earthenware, china, glass, ceramic, or plastic. Several kinds of dinnerware to be used in table setting should be coordinated with other table appointments in both design and color.

A

Dinnerware

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41
Q

This includes glass, plastic, and paperware. Juice sets, tea sets or coffee sets, dessert placed in goblets, and sherbet are the common ones.

A

Beverage ware

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42
Q

This is still the most preferred by customers.

A

Glassware

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43
Q

This includes tabletops and napkins of all kinds.

A

Linens

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44
Q

These may be table cloths, plastic table covers, place mats, runner, and napkins. They can be purchased in a variety of materials, colors, designs, and textures.

A

Tabletops

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45
Q

These are long strips of fiber or other fiber usually placed at the center of the table.

A

Runners

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46
Q

These come in many sizes and forms.

A

Napkins

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47
Q

It includes pieces used as serving dishes for food such decorative objects like trays, pitchers, beverage pots, vases, and the like. These are also available in various forms and materials such as sterling silver or plated stainless steel which can withstand high heat and will not tarnish.

A

Hollowware

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48
Q

The classic beauty in simplicity still holds the _. It can be in the form of flowers, preferably natural ones, potted plants, fruits and vegetables used for creative garnish and arrangements, and figurines among others. It is important to keep the decoration low and in proportion to the table. It must complement the design of the appointments.

A

Table decorations

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49
Q

_ for dining are used basically to protect the table from damage due to food and beverage spills and unnecessary marks. It comes in different kinds of material, colors, and designs. The shape of _ highly depends on the shape of the dining table.

A

Table cloth

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50
Q
  1. Assemble the food in a tray, making sure that all accompaniments and side dish are complete. ​
  2. In carrying rectangular or oval trays, let it rest on the palm of your hand.​
  3. Place tray on a side table or slowly lay down the tray on the table. ​
  4. Serve plated foods on the right side of the guest with one hand holding the tray and the free hand holding the food to be served.​
  5. Position the plate with logo (if any) on top, the meat/fish dish directly in front of the guest.​
A

American Service Serving Procedure

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51
Q

In American Service Serving Procedure​, in carrying _, let it rest on the palm of your hand.

A

rectangular or oval trays

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52
Q

In American Service Serving Procedure​, serve plated foods on the _ side of the guest with one hand holding the tray and the free hand holding the food to be served.​

A

right side

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53
Q

In American Service Serving Procedure​, position the plate with logo (if any) on top, the _ dish directly in front of the guest.​

A

meat/fish dish

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54
Q
  1. Food is placed on individual platters or containers, insuring that each platter will have sufficient servings for one table (usually good for 10 to 12 persons).​
  2. Server will pick up the serving dish from the kitchen or dispatching counter and bring them to the dining area using a tray or trolley.​
  3. The server will say “Excuse me, Sir/Ma’am” to alert the guest of his presence.​
  4. Food is served from the left side with server’s left foot forward.​
  5. Announce the name of the dish before serving. ​
  6. Hold platter with the left hand and dish out food using the right hand. For food served hot, place a neatly folded serving cloth at the bottom of the dish to protect hand from burns.​
  7. Provide equal servings for each guest on the table.​
  8. Move in clockwise position and serve quickly from one person to the next while food is hot. ​
  9. To avoid spills, position the serving dish close to the plate of the guest.​
  10. Use serving spoon and fork when dishing out food.​
  11. In serving sauces, ask guest how he or she prefers to be served. It can be on top of meat or fish dish or beside it.​
  12. Make sure you are within a convenient serving height​.
A

Russian Service Serving Procedure​

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55
Q

In Russian Service Serving Procedure​, food is placed on _, ensuring that each platter will have sufficient servings for one table (usually good for 10 to 12 persons).​

A

individual platters or containers

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56
Q

In Russian Service Serving Procedure​, food is placed on individual platters or containers, ensuring that each platter will have sufficient servings for one table (usually good for _ persons).​

A

10 to 12 persons

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57
Q

In Russian Service Serving Procedure​, server will pick up the _ dish from the kitchen or dispatching counter and bring them to the dining area using a tray or trolley.​

A

serving dish

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58
Q

In Russian Service Serving Procedure​, the server will say “_” to alert the guest of his presence.​

A

Excuse me, Sir/Ma’am

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59
Q

In Russian Service Serving Procedure​, food is served from the _ side with server’s _ foot forward.​

A

left

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60
Q

In Russian Service Serving Procedure​, hold platter with the left hand and dish out food using the right hand. For food served hot, place a _ at the bottom of the dish to protect hand from burns.​

A

neatly folded serving cloth

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61
Q

In Russian Service Serving Procedure​, move in _ position and serve quickly from one person to the next while food is hot. ​

A

clockwise position

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62
Q

In Russian Service Serving Procedure​, use _ when dishing out food.​

A

serving spoon and fork

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63
Q

The method of serving food in this type depends on the occasion and the style of the caterer or the host. Although _ style is self-service, there are instances when food crew are behind the buffet table serving portions of every dish. The serving of food is controlled thereby avoiding the risk of food shortage. Water and drinks are served when guests are already seated.​

A

Buffet Service

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64
Q

Cooked dishes are displayed in a food counter, ready to be served. Diners line-up in the counter with their tray, select and order food on display, and pay to the cashier waiting on one end of the counter. Customers get their own water from a water station. Since this is self-service, diners carry their soiled dishes to the bussing area.​

A

Fast Food Self-Service

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65
Q

This is the sequence of table service for _. ​

  1. Welcoming the guests and escorting the guests to their table​.
  2. Offering and serving drinks ​
  3. Giving the menu card and waiting for the orders​
  4. Bringing the list of orders to the kitchen​
  5. Filling up water glasses​
  6. Checking the table setup and adding missing pieces if needed ​
  7. Serving the orders according to sequence​
  8. Serving tea or coffee (optional)​
  9. Presenting the bills ​
  10. Settling of bills​
  11. Thanking the guests​
A

À La Carte Service ​

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66
Q

This is the sequence of table service for _. ​

  1. Welcoming the guests and escorting the guests to their table​.
  2. Offering and serving drinks ​
  3. Giving the menu card and waiting for the orders​
  4. Bringing the list of orders to the kitchen​
  5. Filling up water glasses​
  6. Checking the table setup and adding missing pieces if needed ​
  7. Serving the orders according to sequence​
  8. Serving tea or coffee (optional)​
  9. Presenting the bills ​
  10. Settling of bills​
  11. Thanking the guests​
A

À La Carte Service ​

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67
Q

General Rules of Table Service​ - 1. Serve food in accordance with quality standards like present food with appropriate garnish, side dish or accompaniments, serve hot food hot and cold food cold, serve food in appropriate containers and _ must be clean.

A

contact surfaces

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68
Q

In General Rules of Table Service, serve food from the _ to the _.

A

lightest to the heaviest

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69
Q

In General Rules of Table Service, say _ when approaching the table to serve the guests.​

A

“Excuse me.”

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70
Q

In General Rules of Table Service, serve succeeding dish only after having cleared _ plates used for dish served ahead. ​

A

soiled plates

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71
Q

In General Rules of Table Service, follow this sequence in serving guests: _, _, _ then lastly, the _. If there are children, attend to them first.​

A
  • honoree
  • ladies
  • gentlemen
  • host
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72
Q

In General Rules of Table Service, always use _ and _ or _, whichever is appropriate.​

A

serving spoon and fork or tong

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73
Q

In General Rules of Table Service, avoid serving across the guest, unless there is no more space to be able to serve on the right side. Just do not forget to say “_“​

A

Excuse me.

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74
Q

In General Rules of Table Service, _ when picking up loaded trays and when putting it down.​

A

bend knees

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75
Q

In General Rules of Table Service, position _ away from the food/sauce and use _, not napkins, in picking up hot plates.​

A

finger; side towels

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76
Q

In General Rules of Table Service, carry glasses in a _ and hold flatwares by the _. ​

A

rack or tray; handle

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77
Q

In General Rules of Table Service, use _ or _ to get ice​.

A

ice scoop or tongs

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78
Q

Serving Beverages​

A

A. Water
B. Coffee
C. Wine
D. Beer

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79
Q

Place water in a water pitcher then place a _ at the bottom of the pitcher to wipe off the moisture. Pour the water on the right side of the guest with the napkin underneath the pitcher​.

A

dry napkin

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80
Q

Place water in a water pitcher then place a dry napkin at the bottom of the pitcher to wipe off the moisture. Pour the water on the right side of the guest with the napkin underneath the pitcher​.

A

water

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81
Q

Place _ in a coffee pot and place clean cloth underneath. Pour coffee on the right side of the guest. Fill the cup 34 full.​

A

coffee

82
Q

Place coffee in a coffee pot and place clean cloth underneath. Pour coffee on the right side of the guest. Fill the cup _ full.​

A

3/4

83
Q

_ should be served in appropriate temperature.

A

Wines

84
Q

_ and _ should be served in chilled glasses at 8 to 9°C.

A

White wine and rose wine

85
Q

White wine and rose wine should be served in _ at 8 to 9°C.

A

chilled glasses

86
Q

White wine and rose wine should be served in chilled glasses at _ to _°C.

A

8 to 9°C

87
Q

_ should be served from 14 to 16°C or at room temperature while champagne and sparkling wines at 6 to 9°C.​

A

Red wine

88
Q

Red wine should be served from _ to _°C or at room temperature while champagne and sparkling wines at 6 to 9°C.​

A

14 to 16°C

89
Q

Red wine should be served from 14 to 16°C or at room temperature while _ and _ at 6 to 9°C.​

A

champagne and sparkling wines

90
Q

Red wine should be served from 14 to 16°C or at room temperature while champagne and sparkling wines at _ to _°C.​

A

6 to 9°C

91
Q

_ should be served chilled in a chilled mug or glass. Avoid serving _ in too cold glass because this will make the beer appear flat and cloudy.

A

Beer

92
Q

When pouring beer, let the beer foam by about _ to _ inch.

A

3/4 to 1 inch

93
Q

Tilt the glass at an angle of _ degrees and pour the beer until half-filled then hold upright.​

A

45 degrees

94
Q

Always use a new mug when serving another glass of beer. Make sure the glass used is free from grease or dirt. A _ will make the beer look flat. Its foam will not stay and the bubbles​ will not stick along the insides of the glass.

A

dirty glass

95
Q

_ are usually eaten fresh or raw.

A

Fruits

96
Q

The only preparation needed for fruits is washing them under _. In this way, almost all of the vitamins and minerals are preserved.

A

cold or running water

97
Q

Nutrients are found in the _ or just beneath the _. Wash before paring and cutting. Serve immediately after slicing.

A

skin

98
Q

To prevent the darkening of certain fruits like apples, bananas, and mangoes, soak them in _, _ or _. Do not soak them in water. Prepare fruits, such as side dishes, juices, and salad at the time needed. Do not squeeze or slice them hours in advance. Avoid exposure to air and sunlight.

A

calamansi, lemon or pineapple juice

99
Q

_ are usually made into juices and is usually served cold.

A

Citrus fruits

100
Q

Other fruits, especially those that are in season, are made into _ or _.​

A

jellies or jams

101
Q

Bruises in fruits can be due to _.

A

improper handling

102
Q

_ exposed to air and heat will lose their nutritive value.

A

Peeled fruits

103
Q

For _ and _, select fruits completely free of bruises. Buy fruits as needed. You may refrigerate them, but do not store them for long periods of time.

A

optimum nutritive quality and eye appeal

104
Q

_ will lessen the nutritive content.

A

Wilting

105
Q

In _, one of the major task of a food
attendant or waiter is to see to it that the table is cleared of
plates and other dishes placed on the table for dining. The
table is cleaned or the linens are changed for a new one. It
should look neat and orderly ready for service to the next
guest.

A

foodservice business

106
Q

Clearing the table can also happen during meal. _ is remove
after a course and a new plate is laid down for the next course.

A

Used plate

107
Q

STEP 1

Immediately remove _ and _ should be replaced.

A

soiled dishes; soiled ashtrays

108
Q

STEP 2

After everyone at the table are finished
with the dish served, _,
_, and _ should be removed
together with condiments that are no
longer used.

A

soiled plates, flatwares, and glasses

109
Q

STEP 3

Leave the _ since they
should be refilled. Remove them only after the
guests have left the table. Remove soiled
glasses or bottles on the right side separately
from chinawares.

A

water glass and coffee cup

110
Q

STEP 3

Leave the water glass and coffee cup since they
should be refilled. Remove them only after the
guests have left the table. Remove soiled
glasses or bottles on the right side separately
from _.

A

chinawares

111
Q

STEP 5
Remove _ first, followed by the
_ for _. Large plates
should be placed at the center of the tray.

A

largest plate; smaller ones; easy stacking

112
Q

In STEP 5, these should be placed at the center of the tray.

A

Large plates

113
Q

STEP 6

This is putting all together wares of the
same kind and piling them according to size.
Do not stack dishes too high or overload trays
to avoid accident.

A

Stacking

114
Q

STEP 7

Use appropriate trays for removing soiled
dishes: a _ for bar items and a
_ for chinawares.

A

bar tray; rectangular or oval tray

115
Q

STEP 9

In cleaning the table for spills or food crumbs,
use a _ and use a _ to
catch the crumbs.

A

clean moist cloth; small plate

116
Q

STEP 10

As much as possible, do this on the _ side of
the guest.

A

right side

117
Q

In PROCEDURE FOR CLEARING THE TABLE, FIRST STEP, scrape _ and place them in one container or if the guest request to bring them home, in separate containers

A

leftover food

118
Q

In PROCEDURE FOR CLEARING THE TABLE, SECOND STEP, pile together chinawares according to _ and _.

A

size and kind

119
Q

In PROCEDURE FOR CLEARING THE TABLE, THIRD STEP, do not mix _, _, and _ in one pile. They should be placed in separate containers.

A

chinawares, utensils, and leftovers

120
Q

The _ is placed upside down, directly on top of the soiled ashtray.

A

clean ashtray

121
Q

The _ is now covered with the clean ashtray.

A

used ashtray

122
Q

Altogether, both ashtrays are lifted away from the guest’s table. In this way, the _ are not blown unto the table cloth.

A

cigarette ashes

123
Q

_ is important in a fancy restaurant because it creates a professional, inviting, and comfortable atmosphere for guests.

A

Table manners and etiquette in clearing the table

124
Q

Additionally, having _ can also help to build a better relationship between the server and the guest.

A

proper table etiquette

125
Q

Always say “_” when laying or doing something on the table.

A

Excuse me, Sir/Ma’am

126
Q

In removing soiled dishes from the table, ask permission to do so. You may say “” or “”

A

“Excuse me, Sir/Ma’am, may I take your plate now?” or “May I clear the table now?”

127
Q

It is a rule to have a _ placed on your lower arm that is ready for use to wipe drips from the water pitcher or to remove crumbs.

A

dry clean napkin

128
Q

Never use your _ in handling food and removing crumbs and spills.

A

hand

129
Q

_ should be observed at all times.

A

Proper grooming and hygiene

130
Q

The manner by which the napkin is folded contributes to the _ of the dining table.

A

beauty

131
Q

Generally, the preferred shape for the folded napkin is the _ one but square is also used.

A

rectangular

132
Q

The different ways of napkin folding:

A
  1. Basic Fold
  2. Bishop’s Hat, Butterfly, and Blossom
  3. Bird of Paradise
  4. Candle
  5. Crown
133
Q

The first step of Basic Fold.

A
  1. Fold napkin in half diagonally to form a triangle.
134
Q

The first step of Bishop’s Hat, Butterfly, and Blossom.

A
  1. Fold the napkin in half diagonally to form a triangle.
135
Q

The first step of Bird of Paradise.

A
  1. Fold the napkin in quarters.
136
Q

The first step of Candle.

A
  1. Fold the napkin in half diagonally to form a triangle.
137
Q

The first step of Crown.

A
  1. Fold the napkin in half to form a triangle.
138
Q

One of the factors that catches the attention and interest of customers or diners when dining in a food service establishment is how they are being served or the _ they will encounter.

A

total dining experience

139
Q
  • Food is all setup on a counter or table.
  • This is self-service or may be served by an attendant since customers help themselves from a range of dishes placed on the buffet table. Sometimes there are waiters or attendants that come to serve expensive food items.
A

Buffet Style

140
Q
  • Offer menu for a given number of people for a specific time of the day.
  • This is a pre-set type of service.
  • Some food items are usually set on the table.
  • American or Russian style may be applied.
A

Banquet Service

141
Q

In Banquet Service, food may be served _ or _.

A

a la carte or table d’hote

142
Q
  • This is regarded as an excellent cuisine and service is paced slowly.
  • It requires two waiters—one to prepare and plate the food and the other to get from the kitchen and serve to the customers.
  • Food is prepared and carved in front of the guests.
  • Food is served from the right side of the guest with the right hand of the waiter.
  • Atmosphere is gracious, leisurely, and usually enjoyed by the customers.
A

French Table Service

143
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

143
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

143
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

143
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

144
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

145
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

146
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

147
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

148
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

149
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

150
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

151
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

152
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

153
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

154
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

155
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

156
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

157
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

158
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

159
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

160
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

161
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

162
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

163
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

164
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

164
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

165
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

166
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

166
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

166
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

167
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

167
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

168
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

168
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

169
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

169
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

170
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

170
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

171
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

172
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

172
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

173
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

173
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

174
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

175
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

176
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

177
Q
  • This is the simplest form of table service.
  • All the food is placed on the plates in the kitchen.
  • The waiter simply places it in front of the customers.
  • Minimum table appointments are laid on table.
A

American or Blue Plate/Plate Service

178
Q
  • Dignified and elaborate style of service or formal style.
  • All food is prepared and portioned in the kitchen and arranged on serving platters with attractive garnishing.
  • The dinner plate is placed in front of each customer and the waiter serves all the food.
  • The waiter is responsible of serving the food and preparing its appearance on the plate.
A

Russian Service or Silver Service

179
Q
  • The main course placed on the plate and is decorated in the kitchen then served to the customer.
  • The vegetables or side dishes are placed in separate containers. Food is placed on the table and guests help themselves.
A

Family Service

180
Q

This is a small table or a stand.

A

gueridon

181
Q
  • A gueridon is a small table or a stand.
  • In this service, the waiter prepares all or part of a dish at a gueridon beside the customer’s table.
  • Only highly trained waiters attempt to apply this service since it might involve the carving of roast beef or preparing an exotic dish.
A

Gueridon Service

181
Q
  • Food is prepared and cooked in the kitchen and placed in serving platters.
  • Food is served at the center of the dining table.
  • Guests reach for the food and serve themselves.
  • Filipino style adopted the Russian style of serving the different courses.
  • It begins with the soup and ends with dessert.
  • Food is usually eaten with rice.
A

Filipino Service

182
Q

This reflects the image of the company. They must carry themselves in a professional manner to make a good impression.

A

Service personnel

183
Q

Professionalism is projected in terms of:

A
  1. Physical projection
  2. Verbal projection
  3. Conduct and behavior
184
Q

It refers to appearance, poise, posture, and body language.

A

Physical projection

185
Q

It refers to quality of speech, diplomacy, and tact in the words and expressions used, including the tone, volume, and non-verbals.

A

Verbal projection

186
Q

These refer to being courteous at all times. There is a saying that “customer is always right”.

A

Conduct and behavior

187
Q

This must behave with gentleness and in strict observance to the rules of basic courtesy and work ethics.

A

foodservice attendant

188
Q

Observe _ when handling food.

A

proper hygiene and sanitation

TLE 3rd Grading (2 decks)

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