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TOPIC: TYPES OF SERVICES-TABLE LINEN.
SUB-TOPIC 1: EQUIPMENT USED IN TABLE SERVICE.
CROCKERY
Crockery must blend with the general decoration of the establishment. There are various classification of crockery. They are as follows:
- Bone china
- Hotel earthenware
- Stoneware
- Porcelain
- Some manufacturer tends to give trade names to their crockery. Some examples of these names are: vitrified, vitrock, vitrex, vitreous, vitresso, ironstone and steelite.
TABLE WARES
Tables wares are wares used in the table for service. They are classified into three namely:
Flat ware: These involves all forms of spoons and fork.
Cutlery: These refers to knives and all other cutting implements
Hollow ware: These consists of any item, apart from flat wares and cutlery e.g. teapots, sugar basin, butter dish, preserve dish, cruets, milk jug and serving dishes.
Silver ware: This refers to table ware that are silver plated. The length of life depends on the weight of silver deposited and the length of life of the silver.
There are three standard grades.
Full standard———— 20yrs (durable life span)
Tripe plate—————- 25yrs
Quadruple plate———- 30yrs
Plain silver plates are popularly used instead of patterned. White or milk color silver plates are used.
Stainless steel: Stainless steel table wares are available in a variety of grades. These include high polish finish, dull finish and non-reflective finish. These depend on the degree of the iron incorporated.
Plastic: Plastic or ceramic materials are also used as table wares. They are cheap but may not be kept for a long time. Examples of glass wares and their uses.
| GLASSWARE | USES |
| Cocktail glass | For cocktail drink |
| The flute | For sparkling wine |
| The tulip | For champagne |
| Brandy ballon | For brandis |
| Paris globlet | For various wines |
| Elgin | For sherry |
| Beer(larger glass) | For beer |
| Beer (straight) | For beer |
| The saucer | Champagne cocktail |
| Rocks | Â Whisky |
EVALUATION
- Mention four (4) equipment used in table service.
- State the uses of these glass ware.
| Glassware | Uses |
| The tulip | |
| Elgin | |
| The saucer | |
| The flute |
SUB-TOPIC2: CATERING SERVICE PRINCIPLE
- Silver service of food is from the left-hand side of a customer.
- Serve plate from the right-hand side of a customer.
- Serve all beverages (alcoholic and non-alcoholic drinks) from the right hand side of the customer.
- Start service from the right-hand side of the host and serve the host last.
- Serve women first.
- Serve wine before food.
- Serve cold food before hot food.
- Take order from the host not his guest.
- Hold glasses or cups at the base or by the handle.
- Use standard laying of table.
- Lay the table before a meal begins and prepare service areas in sequence.
- Avoid leaning over customers.
- Use checklist for service requirements to avoid forgetting a very important thing.
- Use doilies/ dish papers on under plate (liners).
- Cover cuts and sores with waterproof plasters or dressing.
- Avoid contact between fingers and mouth, hair and nose. Exhibit good personal habits.
- Use trays, service salvers and trolley to aid service.
- Clearing is done from the right-hand side of the customer.
- Work hygienically and safely as part of a team.
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