EXAMPLES OF TABLE SETTING PICTURES AND PROCEDURES

Casual Table Setting

This table setting is designed for everyday use and is suitable for any meal.

Casual table setting includes dinner plate and fork, salad plate and fork, knife, spoon, water and wine glasses, and linens.

• To the left of the dinner plate: napkin, salad fork, place fork. Napkin can also be placed on top of the plate.

• At center: Dinner plate with salad plate or appetizer - if one is to be served - should already be in placed.

• Set bread and butter plate to the upper left of a dinner plate. Lay butler spreader horizontally across bread and butter plate with handle to the right.

• To the right of dinner plate (outside in): teaspoon (can be placed on the table or brought in later with dessert), dinner knife.

• To the top of dinner knife and teaspoon: water goblet and wine goblet may be placed.

Buffet Table Setting

This table setting is based on your needs and space limitations. Food are arranged down the table in succession. Using your creativity, you can work with what's best for the situation.

A buffet table setting includes flatware, multiple dinner plates, stemware, and linens (number of settings will depend on number of guests expected).

• Buffet table style is the easiest to serve a large number of guests.

• The food being served and the logical sequence of serving yourself usually determine the layout of the buffet table.

• Dinner plates should come first followed by entree and serving pieces.

• Napkins should be large enough for placement on guest's laps and, along with flatware, should come last so that they need not be carried the entire length of the table. It is also helpful to guests to have flatware wrapped in napkin or tissue.

• Leave enough room between serving bowls so that guests can rest their plates as they move through the line.

• Set up a side table for coffee, tea, and other beverages.

• Dessert can also be set at a side table or the main buffet can be cleared and reset for the dessert.

Formal Table Setting

This is the table setting for festive family dinners, holiday celebrations, weddings and semi-formal events. A variety of specialty pieces are used depending on the formality of the occasion or event and meal plan.

Formal table setting includes dinner plate and forK, salad plate and fork, knife bread and butter plate, butter knife, spoon, water and wine stemware, and linens.

• To the left of dinner plate (outside in): individual salad fork (when salad is served before the main course), and dinner fork.
• Above salad fork and dinner fork is bread and butter plate and butter knife.

• A salad plate is not set. If salad is served before the main course, the salad plate is placed on top of the service plate.

• At the center: service plate, with napkin or soup bowl at the center. Appetizer or other first course is placed on top of the service plate.

• When it is time for the main course, the used appetizer, soup or salad plate is removed along with the service plate. The entree is immediately served on the dinner plate.

• To the right of dinner plate (outside in): soup spoon (if serving an appetizer in lieu of soup, place cocktail or oyster fork to the right of knife), place or dinner knife.

• Dinner spoons and forks may be placed horizontally above the place setting, with spoon facing right and fork facing to the left, or may be brought in on the dessert plates.

• To the right above knife (from left to right forming triangle): water goblet, (white) wine glass, and champagne flute.

• Cup and saucer with teaspoon may also be brought in with dessert, or served separately.

EXAMPLES FOR TYPES OF SERVICE

AMERICAN SERVICE
A method of serving for restaurant, in which portions of food are placed on plates in kitchen (except for bread and butter and salads which are served on the table) by the employees and served to each guest by a waiter or waitress.

RUSSIAN SERVICE
Formal and elegant service very similar to (but faster and less expensive than) French service except that the food is completed (prepared and garnished) in the kitchen and only one waiter (server) is used.

BUFFET SERVICE
Per-head priced self-service meal featuring a fixed number of hot and dishes (offering several choices in each course) set on a table.

FRENCH SERVICE
Method of serving private dining or restaurant food in which partially cooked food is brought from the kitchen on a cart which is used also for the final cooking. Food is completed in front of the guest and served by a waiter or waitress who offers a dish to each guest who helps himself or herself.

ENGLISH SERVICE
Method of serving private dining room or restaurant food in which a waiter or waitress serves each guest from a large dish, starting with the host or hostess (or a guest of honor, if any) at the head of the table. In a more formal version (requiring a high degree of skill and showmanship), the host or hostess carves the meat and dishes out vegetables on each plates which the waiter or waitress serves first to the guest of honor (if any) and then to other guest.

ROOM SERVICE
Food and beverages served to a guest in his or her hotel room.

INTRODUCTION FOR BEVERAGE (NON-ALCOHOLIC)

1. Alcohol free, or non-alcoholic beverages, are non-alcoholic versions of typically alcoholic beverages, such as beer and cocktails. These may take the form of a non-alcoholic mixed drink (a "virgin drink"), non-alcoholic beer ("near beer") and "mocktails", and are widely available where alcoholic beverages are sold. For examples,

   Non-Alcoholic Beverage Recipes for Delicious Drinks

   A wide variety of non-alcoholic drinks can be enjoyed by the entire family and are a great alternative for those who choose not to drink alcohol. Designated Drivers will appreciate a host’s thoughtfulness in providing attractive beverage choices. For examples 
   1. Bald Bishop                                                                                                                        •1 oz. chilled orange juice
      •1 & 1/2 oz. lemon juice
      •1 tsp. sugar
      •non-alcoholic Burgundy or other non-alcoholic white wine
      Fill tall glass halfway with ice. Add orange juice, lemon juice and sugar. Top off with “Burgundy” 
   2. Banana & Cocoa
      •1 fresh banana
      •1 oz. hot cocoa
      •8 oz. half & half
      Blend all ingredients with ice.
   3. Banana Shake
      •1/2 banana
      •3 oz. pineapple juice
      •3 oz. orange juice
      Combine all ingredients in a blender filled 1/2 with ice and serve in a large glass. Garnish with banana slice.
   4. Bay Teeze
      •1 & 1/2 oz. non-alcoholic peach schnapps
      •3 oz. pineapple juice
      •6 oz. cranberry juice
      Mix all ingredients together. Garnish with slice of lime and strawberry.
   5. Berry Berry
      •1 doz. fresh strawberries
      •8 oz. sweet & sour mix
      •1 tsp. sugar
      •dash grenadine
      Blend all ingredients with ice. Serve in large snifter.
   6. Breeze
      •6 oz. cranberry juice
      •6 oz. pineapple juice
      Pour over ice in a tall glass. 
   7. Champ-Berry
      •6 oz. non-alcoholic champagne
      •1 oz. cranberry juice
      •fresh strawberry
      Mix together first two ingredients and garnish with strawberry.
   8. Cherry Crush
      •2 oz. cherry juice
      •2 oz. pineapple juice
      •2 oz. orange juice
      •club soda
      Fill tall glass with ice. Add juices and a splash of soda. Garnish with a cherry.
   9. Chocolate Amaretto Crème
      •1/2 cup evaporated milk
      •1/4 cup club soda
      •1/2 tbsp. unsweetened cocoa powder
      •2 to 3 packets sweetener
      •1/4 tsp. almond extract
      •1 dash bitters
      •1 to 2 ice cubes
      Combine all ingredients in blender for ten seconds or until smooth and creamy. Pour into cocktail glass and serve with straw. 
   10. Coco Cafe'
       •4 oz. crushed ice
       •4 oz. cream of coconut
       •4 oz. cold coffee
       •grated coconut
       •cinnamon stick
       Blend ice, milk, and cold coffee on medium speed for 10-20 seconds. Pour into snifter. Garnish with grated coconut and a cinnamon stick.

INTRODUCTION FOR BEVERAGE (ALCOHOLIC)

Definition

An "Alcoholic beverage" is a drink containing ethyl alcohol (alcohol) of agricultural origin in any percentage, derived either through natural fermentation, or addition during process.

Ethanol or ethyl alcohol is produced through a natural process when the yeast converts the sugar contained in fruit, cereals, and sugar-canes, into alcohol. Pure alcohol is a colorless, pure liquid. The process used for its preparation is called fermentation.

Fermentation

Alcohol is produced when the yeast is fed by sugar. This microorganism grows and proliferates by sugar contained in food such as fruit and cereals. As the yeast is fed by sugar, alcohol and carbon dioxide are produced. Sugar → energy + alcohol + carbon dioxide.

Categories of alcoholic beverages:

According to the Greek Legislation, alcoholic beverages are divided into three categories: Wine, beer, and spirits. 

Different drinks

During wine-making, the yeast acts with the sugar contained in grapes. Different types of grapes give different flavor and colours to wines. Apples are used to produce cider. Beer is produced from a malted grain – usually barley – in which a hop is added as a flavoring.

grapes                      fermentation                     wine, champagne
apples                                                               cider
cereals                                                              beer

Distillation

The amount of alcohol in drinks can be increased by a process known as “distillation”. Through this process, whisky, gin, vodka, brandy and rum are produced, usually containing 40% pure alcohol.

During this process, water and alcohol are separated through boiling, resulting in a higher concentration of alcohol.

Fortified wines (such as sherry and port) are wines to which a spirit has been added raising the concentration of alcohol (more than 15% for sherry, 20% for port).

VIDEO OF 10 DIFFERENT OF TABLE NAPKIN STYLES

https://m.youtube.com/watch?v=V1QykW4x3B0

INTRODUCTION FOR NAPKINS

A napkins serviette or face towelette is a rectangle of cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded, sometimes in intricate designs and shapes.

INTRODUCTION FOR TABLE SETTING

1. Table setting (laying a table) or place setting refers to the way to set a table with tableware. Such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting.