During service the right and left hands have distinct functions
to perform. The left hand carries while the right hand works.
Flatware, glasses, cups, and the like are always carried on a tray,
never in hands. For safety and to prevent clattering, this tray should
always be covered with a paper or cloth napkin. While bringing
platters to the side table or guest table, always carry them in both
hands. The hand towel should be draped lengthwise over the cloth
so you can hold the platter on both ends. If several plates or serving
dishes are carried at the same time, place them on the towel so they
will not slide. Serving bowls and sauce boats are always placed on a
small plate with a paper doily.
A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
Amazon
Subscribe to:
Post Comments (Atom)
What are some interesting facts about alcoholic beverages?
Alcoholic beverages have a rich history and cultural significance worldwide. Here are some interesting facts about them: Oldest known alco...
-
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
-
The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambien...
-
1) The table on which a tablecloth is to be spread, should be first covered with a baize base cloth, for the following reasons: a. To pro...
No comments:
Post a Comment