Page 78 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

• Push your first finger between the handles so pinching the fork between your
finger and thumb.
• By making a slight adjustment to the holding position, you will be able to keep the
spoon supported while being able to lever the fork open and closed.
• If the fork is inverted, it is easier to serve round objects such as potato; while peas,
for example, need only the spoon. For delicate flat items, such as fish fillets or
omelettes, two splayed-out service forks or fish knifes are sometimes easier to use.
Some dishes involve special service equipment such as tongs, sauce ladles, etc.

Service from Platter

1. The correct cover (cutlery set-up required) is laid prior to the food item ordered
being served.
2. The service cloth is folded neatly as a protection against heat from the serving
dish.
3. The fold of the cloth should be on the tips of the fingers.
4. The dish is presented to the guest, on the flat, so he/she may see the complete
dish as it has come from the kitchen. This is to show off the chef's artistry in
presentation.
5. The serving dish should be held a little above the hot joint plate with the front
edge slightly overlapping the rim of the hot joint plate.
6. The portion of food is placed in the 'six o'clock' position on the hot joint plate.
7. When moving to serve the second portion, the flat should be rotated on the
service cloth so the next meat portion to be served will be nearest the plate.
8. Note that the portion of food served, on the plate nearest to the guest, allows
ample room on the plate to serve and present the potatoes and other vegetables
attractively.
9. If vegetables are being served onto separate plates, then the food (meat) is
placed in the middle of the plate.
10. Silver service is done from the left hand side of the guest in a clockwise direction.

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