Show:
Styles of Service
Aesthetics
Menu Types
Placement
Etiquette
100
Most detailed, assigned seating, 8 courses
What is French Service
100
Round, Square, Oval, Julienne, etc.
What is Shape
100
Set menu doesn't change
What is Fixed Menu
100
Placed left of the forks or centered on the dinner plate.
What is Napkin
100
To the right
What is passing food.
200
6-12 people, everything is brought to table and served out
What is Russian service
200
Contrasting colors
What is Color
200
Cycle foods, different meals on different days.
What is Cycle Menu
200
Tip of the knife blade or right of the goblet or lower right.
What is Glassware.
200
From the left side of the chair.
What is Sitting down.
300
All you can eat
What is buffet service
300
Large, Small, Medium
What is Size
300
Just the main idem.
What is A la Carte
300
soup spoon larger than tea spoon butter knife sharp and size smaller than dinner knife.
What is flatware.
300
Wait until everyone is served before eating.
What is Eating with a small group.
400
Food is cooked and brought to you
What is American service
400
Soft, Chewy, Crunchy
What is Texture
400
Meals at a fixed price.
What is Prix fixe
400
An inch away from the table edge top left above salad plate lower left above the napkin on plate or separate.
What is Dinnerware.
400
Following the actions.
What is Host/Hostess
500
Passed along table
What is Family sevice
500
Sweet, Sour, Bland, Salty, Bitter, Spicy.
What is Flavor
500
Gives choices of items at a restaurant
What is menu
500
Dinnerware, Flatware, Glassware.
What is Components of a place setting.
500
Sit up straight
What is Sitting at a table