Chapter 18 Serving Food Tableware:

Place Setting:

Flatware:

Table Linens: § Tablecloths: They look most attractive if they hang 6 inches below the tabletop. They can be fun & formal. § Runners: You can run these long, narrow cloths down the center of the table or on the sides. § Place mats: Convenient for covering the table. § Napkins: They come in different sizes.

Cover:

§ Place knifes to the right of the plate with blades facing the plate. § Place spoons to the right of the knives. If you have a soupspoon place that to the right of the spoon. § Place forks to the left of the plate. If dessert forks are needed bring them to the table when you serve dessert.

Serving Meals At Home: § Family Service: the cover is set with the necessary tableware. Food is placed in serving dishes and passed around the table. § Plate Service: The table is set with a space left on each cover for the plate. Food is put on the plate in the kitchen and then brought to the table. § Modified English Service: is a formal way to serve a small group. Foods for the main dish are brought to the table in serving dishes. The host places the food on a plate and passes it down. § Buffet: people help themselves to food on the table.

Reception:

Hors d’ oeuvres:

Canapés:

Formal Service:

Service Plate:

Appetizer:

Chapter 19 Etiquette

Table Etiquette:

Reservation:

A la carte:

Gratuity or Tip:

How Much to Tip: Fancy 20% Family 15% Coffee shops .25 if beverage only otherwise 15% Buffets 10% if filled glasses and cleared table Fast-food None