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-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 …show more content…
Use the knife to move the scrap items to the front of the plate3) place the knife under the handle of the folk 4) Moving around the table pick up second used plate n its cutlery5) place the second plate in the crease of the palm of your left hand under the edge of the first plate supporting it by your ring and little fingers. Place the fork alongside the fork on the first plate n using the knife move the scrap items from the first plate down onto the second plate. Place the knife alongside the knife on the first plate.6) Moving round the table pick up the next guest’s used plate.7) place the third plate so that it sits on the flat of your forearm n the rim of the second plate. Place the fork alongside the forks on the first plate n use the knife to move the scraps onto the second plate place the knife alongside the other knives on the first plate.8)Continue collecting the plates, stacking the additional plates on the third plate, transferring the scraps onto the second plate n placing the knives n forks neatly on the first …show more content…
-place the bill in the centre of the table
4 What is the procedure for accepting payment by credit card?
-Check that the establishment accepts the kind of card presented and its expiry date. If it has been signed.
5 Why should you never stand and wait for a tip?
-Waiter has absolutely no right to a tip because it is a bonus for especially satisfying service.
6 How can you make a good impression when farewelling guests?
-If it’s possible remember the guest’s name and wish them “good evening” and thank them for coming.
7 You should make sure that guests take their personal belongings with them when they leave . What items are they particularly likely to forget?
-Coats, hats and BYO bags, umbrella
8 How should you carry cups and saucers when clearing a table?
-They should be carried using either two or three plate carrying technique. Do not stack the cups
9 How should workstations be left?
-They are restocked with cleaned, polished equipment.
Chapter 19 Function operation
1 What does the hospitality industry mean by ‘a function’?
-Offering novice opportunity to gain part-time employment and establish
2 Which side of the guest do you stand for silver …show more content…
Use the knife to move the scrap items to the front of the plate3) place the knife under the handle of the folk 4) Moving around the table pick up second used plate n its cutlery5) place the second plate in the crease of the palm of your left hand under the edge of the first plate supporting it by your ring and little fingers. Place the fork alongside the fork on the first plate n using the knife move the scrap items from the first plate down onto the second plate. Place the knife alongside the knife on the first plate.6) Moving round the table pick up the next guest’s used plate.7) place the third plate so that it sits on the flat of your forearm n the rim of the second plate. Place the fork alongside the forks on the first plate n use the knife to move the scraps onto the second plate place the knife alongside the other knives on the first plate.8)Continue collecting the plates, stacking the additional plates on the third plate, transferring the scraps onto the second plate n placing the knives n forks neatly on the first …show more content…
-place the bill in the centre of the table
4 What is the procedure for accepting payment by credit card?
-Check that the establishment accepts the kind of card presented and its expiry date. If it has been signed.
5 Why should you never stand and wait for a tip?
-Waiter has absolutely no right to a tip because it is a bonus for especially satisfying service.
6 How can you make a good impression when farewelling guests?
-If it’s possible remember the guest’s name and wish them “good evening” and thank them for coming.
7 You should make sure that guests take their personal belongings with them when they leave . What items are they particularly likely to forget?
-Coats, hats and BYO bags, umbrella
8 How should you carry cups and saucers when clearing a table?
-They should be carried using either two or three plate carrying technique. Do not stack the cups
9 How should workstations be left?
-They are restocked with cleaned, polished equipment.
Chapter 19 Function operation
1 What does the hospitality industry mean by ‘a function’?
-Offering novice opportunity to gain part-time employment and establish