Chaper8 Silver service
1 what is silver service?
-Style of catering where the food is delivered to the table on a platter held by the waiter and served to the customer’s plate using a folk and spoon .
2 Which side of the guest do you stand for silver service?
-Left of the guest
3 what are the limitations of using the thread method of holding the service gear?
-Each different items need to be served by different service gear required.
4 How do you pick up small items of food?
-To remove your index finger in wedge method.
5 What sort of things are served with two fish knives instead of the usual service gear?
-Soft or large items requiring more support than can be given by a service spoon and fork.
6 In which direction should the gear be moving as you pick up food from the service plate?
-The service gear is moving towards you.
7 How would you plan the presentation of the food on the plate?
-we need to consider the other items to be served .ex) separating two different color item for visual balance
8 How and when are sauces served in silver service?
-It should not be carried on the same serving dish as the food . They are offered and served separately using as sauce-boat and a serving spoon. A spoon is used to serve them and serve the sauce from the left of the guest.
9 Where are other accompaniments placed?
-They are placed to the left of the main item.
Chapter9 Clearing Table
1 How can you tell when all the guests have finished a course?
-Guest usually indicate that by placing their cutlery together on plate or we can ask them.
2 Describe the two-plate clearing technique.
-1) At the back right hand corner pick up the plate with your right hand.2) Transfer the plate to your lef ...