Family or Compromise Service
Table service is defined how?
By what dishes are used
By what utensils are used
The manner of presenting a meal to the guest
Family or Compromise service
>restyled English service *English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
> It differs from the English service in that the task of serving is assigned among the members of the family diners instead of just one.
> Stacked dinner plates and the serving dishes are placed at the cover of the host.
> Main course are served unto the dinner plate; the served plated are passed hand to hand in a clockwise direction until all at the table have been served.
> the use of this pattern of service implies having a dining table that is spacious enough to accommodate serving dishes and a dining area large enough so that the parson waiting on the table can at least partly move around it.
> is best used when the group at the table is small. It should not be more than eight diners, to keep the serving time compatible with the serving of a hot food.
> A person who sits to the left of the host may assist in serving an item or the meal to expedite serving.
> Meals served this way are best limited to 2 courses at the table *main dish *dessert/salad
> The dessert might be planned so that it can be served in the living room.
Compared to the Formal Dinner, a Family Dinner has fewer dining pieces.
Flatware:
1. Salad Plate
2. Dinner Plate
3. Butter Plate
Silverware:
1. Dinner knife
2. Dinner fork
3. Teaspoon
4. Butter spreader Glassware:
By what dishes are used
By what utensils are used
The manner of presenting a meal to the guest
Family or Compromise service
>restyled English service *English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
> It differs from the English service in that the task of serving is assigned among the members of the family diners instead of just one.
> Stacked dinner plates and the serving dishes are placed at the cover of the host.
> Main course are served unto the dinner plate; the served plated are passed hand to hand in a clockwise direction until all at the table have been served.
> the use of this pattern of service implies having a dining table that is spacious enough to accommodate serving dishes and a dining area large enough so that the parson waiting on the table can at least partly move around it.
> is best used when the group at the table is small. It should not be more than eight diners, to keep the serving time compatible with the serving of a hot food.
> A person who sits to the left of the host may assist in serving an item or the meal to expedite serving.
> Meals served this way are best limited to 2 courses at the table *main dish *dessert/salad
> The dessert might be planned so that it can be served in the living room.
Compared to the Formal Dinner, a Family Dinner has fewer dining pieces.
Flatware:
1. Salad Plate
2. Dinner Plate
3. Butter Plate
Silverware:
1. Dinner knife
2. Dinner fork
3. Teaspoon
4. Butter spreader Glassware: