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| Food is arranged on plates in the kitchen by cooks and brought directly to the guests' table by the server. The meal is complete on one plate. |
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| Includes dress, hygiene, and behavior. Employees make a good impression on guests by presenting themselves professionally. |
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| Use for clear soups or broths. The bouillon spoon has a rounded spoon head. |
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| This is used for more than bread and butter. Use it as a base for jams and other condiments that may easily spill. |
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| Assist with the cleaning up and resetting of tables. |
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| Smaller than a dinner knife and used to butter bread or cut breakfast food, fruit, and other softer food items. |
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| Service plates that don't directly touch the food. |
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| Smaller than a soup or sauce spoon; used not only with coffee, tea, and hot chocolate, but also for fruit cocktails and ice cream. |
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| The thing that attracts a customer to one operation over another. |
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| Often have a broader tine and can cut like a knife through a soft cake or other pastry. |
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| Also known as family-style dining, English service is the simplest and least expensive. In English service, bowls and platters of food are placed on the table, and a seated host or hostess places the food onto plates. |
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| Also known as English service, the simplest and least expensive. In English service, bowls and platters of food are placed on the table, and a seated host or hostess places the food onto plates. |
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| An impression made within the first few seconds of meeting someone; often the strongest impression we have of a person, place, or event. |
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| Person in charge of the operation during a particular shift; supervises a team of servers |
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| These staffers are sometimes employed to assist with bringing food from the kitchen to the tables. |
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| This style is typically considered the most elegant, but it is very expensive. Servers present the food to guests from a tableside cart. |
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| Provides the first impression in appearance, friendliness, and attentiveness. To do this, the greeter evaluates and determines the customer's specific needs for the current visit. |
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| A tableside cart used in French service that holds food or liquid items that will be served to guests, as well as serving dishes and other utensils the servers and guests may need. |
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| Responsible for service in a particular area, such as a banquet room or dining room. |
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| The feeling that guests take with them from their experience with the operation. It refers to the interaction between a guest and host—the service, care, and attention. |
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| maître d'hotel (may-tra doe-TEL): |
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| Responsible for the overall management of service. |
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| A shallow bowl, often used for relishes or dipping sauces. |
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| An easy and fast way to dine; typically, it involves no servers. Instead, guests help themselves to food set up in food bars or order at a counter. |
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| A warming unit in the tableside cart used in French service. |
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| This style is the most formal service style. All food preparation is done in the kitchen. The bowls and platters of food are then brought on a cart to guests at the table. |
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| Much smaller than a dinner plate (7 or 8 inches across). Use it for desserts and appetizers as well as salads and as a base plate for gravy and sauce boats and sundae glasses that are served with a napkin or paper doily to prevent slipping. |
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| Work, behavior, and actions of restaurant and foodservice employees that impact the customers' experience in their establishment. |
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| Small and deep bowl with no flat edge, and unlike the soup plate, used only for soup. Soup bowls or cups are sometimes equipped with lids (individual tureen) or a single handle for easier service. |
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| This style reflects four main influences: American, French, English, and Russian. Each service style varies depending on the menu, theme, and décor. |
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