SERVING FOOD

AND BEVERAGE
SELECTIONS
PROMPTLY AND
COURTEOUSLY
 SERVICE SOUP
• It may be preplated, from tureen at the sideboard, on a gueridon, or from an
individual tureen
• Poured away from the guest
• Use underflat to avoid spillage and will function as drip plate

Consomme- is a type of soup made with concentrated stock, this is eaten with a
dessert or sweet spoon because it was originally eaten before going home, after a
function, or as a warming beverage,
 SERVICE FROM FLATS
1. The correct cover must be prepared prior to the meal service
2. The dish should be presented to the guest so that he or she may see the
totality of the dish and appreciated the artistry of the chef through the
presentation.
3. The serving dish must be held a little above the hot joint plate with the
front edge slightly overlapping the rim of the joint plate.
4. The portion of the food is placed on the 6’oclock position that is nearest to
the guest hot joint plate.
5. To serve the second portion, the flat must be rotated on the service cloth so
that the next meat portion to be served becomes nearest the plate.
6. I fthere will be accompanying vegetable or potatoes, the meat portion must
be placed on the part of the plate nearest the guest so that there will be ample
space to attractively place the accompaniments.
7. If the vegetables will be served on a separate plate, the meat can be placed in
the center of the plate.
 SERVICE OF ACCOMPANYING SAUCES

• 1. The sauce should be presented on a sauce boat on an underplate, with a

sauce ladle.
• A ladleful of sauce should be lifted clear of a sauceboat
• The underside of the sauce ladle should then run over the edge of the
sauceboat to avoid any drips falling on the table cloth over the edge of the
hot joint plate.
• The sauce should be napped over the portion of the meat already served or
at the right side of the meat depending on the preference of the guest.
 SERVICE OF WINES
• Sommelier – wine waiter
• 1. Red wines are served at room temperature
• 2. White and rose wine are served chilled
• 3. Sparkling Wine must be served very chilled
 BASIC PROCEDURE WHEN SERVING
WINE
1. Obtain the wine from dispense bar. Check if the order is correct and if the
wine is clear and has the proper temperature
2. Take to the table in an ice bucket
3. Present the bottle to the host showing the label.
4. Ensure the correct glasses are placed on the table for the wine to be served.
5. See that a clean serviette is tied to the handle of the ice bucket.
6.Cut the foil, remove and wipe the top of the cork within the table napkin
7. Remove the cork in the accepted fashion. Smell the cork in case the wine is
corked. Corked wines taste and smell foul due to bacterial reaction caused by a
diseased cork or over aging. This happens when the wine has been affected
through a faulty cork and it cannot then be served.
8. Place the cork in the ice bucket.
9. If the wine concerned is chateau-bottled wine, then the cork would generally
be palced on the side plate at the head of the hosts cover. This cork should
have the name of the chateau concerned and the year of the wine printed on it.
10. Wipe the inside of the neck of the bottle with the serviette.
11. Wipe the botte dry.
12. Pour the bottle in the manner and position that the label remains visible to
the guest. Use cloth to catch grips.
13. Give a taste to the host, pouring from the right. He or she should
acknowledge that the wine is suitable- has correct taste, bouquet, and
temperature.
14. Serve the ladies first, then gentlemen, then the host last, always
commencing the host’s right.
15. Fill each glass two-thirds full. This leaves room for an appreciation of the
bouquet.
16. Replace the remaining wine in the wine-bucket and refill the glasses when
necessary
• 17. If a fresh bottle is required, then fresh glasses should be palced upon the
table.
18. On the finishing pouring the glass of wine, twist the neck of the table and
raise it at the same time, this prevents any drips from falling on the table cloth.
 B. RED WINES
• 1. Remove the cork from the bottle of red wine as soon as possible, so that
the wine will attain the room temperature.
• 2. Do not place the wine on a hot plate or in brain-marie to hasten the
process of achieving the room temperature. Note that the desired
temperature must attained naturally.
 a. Young Red wine
1 Young red wine may stand on an under plate or coaster on the table and can
be opened on the same position.
2. For presentation purposes, serve red wine with the bottle in a wine basket or
wine cradle.
 b. Wine is of age and has heavy sediment
1. If the red wine has aged and has sediment, decant it. Place it in a wine
basket. This keeps the bottle flat and ensures that the sediments are not
shaken up.
2. A single point light such as a candle should be used to view the wine a
poured out of the bottle.
3. If the sediment is seen reaching the neck of the bottle, stop the pouring.
4. Always check the wine before being presented to make sure that is clear.
 C. Sparkling Wine
• This type of wine underwent second fermentation in the bottle that resulted
to its effervescence and bouquet.
1. Replace the bottle in the wine cooler after presenting it to the host.
2. When opening keep the neck of the bottle pointed to the ceiling to avoid any accidents
should the cork be released suddenly.
3. The thumb should be held over the cork with the remainder of the hand holding the neck
of the bottle.
4. Unwire the wire cage carefully.
5. Holdling the cork and the cage in a service cloth the bottle should be twisted slowly to
release the cork
6. 6. When pouring the wine, lift the glass from the table to reduce frothing of the wine.