Page 85 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

Serviettes/Napkins

French Candle Crown Goblet Peak Flame
Pleat Fan

Trifold Opera Fan Bird of Cardinal Rose
Paradise Hat

Most restaurants provide either linen or paper serviettes or napkins, for use by guests
during the meal. Serviettes can enhance the table setting through the style of fold and/
or colour. There are many forms of serviette folds. The simpler folds are used in everyday
service and some of the more complex and difficult folds may be used on special
occasions such as luncheons, dinners, and weddings. The majority of serviette folds have
special names: Cone, Bishop's Mitre, Rose, Prince of Wales Feather, Cockscomb, and
Triple Wave.

Serviettes must be kept clean all the time. As with tablecloths, old or damaged serviettes
should be removed from circulation.

Flower Arrangements and Table Decorations

Usually these are prepared by the Housekeeping Department or by an outside company.
Fresh flowers need to have water changed daily. Vases should be emptied and washed
regularly and check for insects.

"In" and "Out" Doors

The doors leading to and from the restaurant and kitchen are known as 'in and out'
doors.

These doors are designed so that an "In" door does not allow exit and an "Out" door does
not allow entrance. This is a safe working practice as it facilitates the safe movement of
staff from one area to another and prevents wait staff bumping into each other when
travelling between the kitchen and restaurant.

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