blueplate meal service
TRANSCRIPT
The Blue Plate Meal Service
The Blue-plate or Apartment Style Meal Service A meal service wherein the food is served from the
side rather than from the table. Characterized by the “blue-plate”, a plate that is
divided into sections.
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
The Blue-plate or Apartment Style Meal Service In contemporary American culture, “Blue-
plate Special” refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
The Blue-plate or Apartment Style Meal Service Its origins may be traced to the early decades
of the 1900’s (some sources indicate it started during the late 1800’s), the term “blue plate” coming from actual blue plates that were used in serving the meals.
Comparable to the “cafeteria” setting.
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Advantages of Blue Plate
Convenient Economical/ Does not occupy too much space Quick Ideal for small dining tables Practical for serving food in children’s parties, when
diners are too young or small to get their own food, or do not know their appetite.
Also used for entertaining large groups for a sit-down service.
Disadvantages of Blue Plate
Often, since the meal is pre-made, the diner is forced to choose between “combos”.
Also, the serving sizes are often fixed. The “no substitution” rule is sometimes
enforced. Designed for a relatively small number of
people.
How is Blue Plate Performed?
Example: Children’s party
Just imagine that the plates are divided into portions
Kitchen Counter
This is a birthday party!
How is Blue Plate Performed?
1. After the food is cooked, each dish is placed on a specific portion of the blue plate.
2. Platters are not used. Instead, each portion of the plate is filled with a specific dish directly from the kitchen.
3. The plates may be served before or after the diners are seated, either by a waiter or gotten by the diners themselves.
How is Blue Plate Performed?
4. After the diners are finished, each diner may bring his/her own plate, flatware and beverageware to the kitchen. In other cases, waiters do the clearing.
The Blue Plate Table SettingDecorations may be placed at the center of the tableThe dinner plates are not immediately placed at the table
Also, serving flatware is not set on the table.Individual covers are set with the flatware, beverageware and napkins.
Blue Plate Practices
For Family Meals:
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Blue Plate Practices
For Children’s Parties
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Blue Plate Practices
For Children’s Parties
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Blue Plate Practices
In Diners
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Blue Plate Practices
In Diners
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Blue Plate Practices
In School Canteens or Cafeterias
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Significance of the Blue Plate Style
The Blue Plate style emerged to cater to the needs of those strapped for time. Since the food served in the Blue Plate is pre-made and ‘packaged’ in a single plate, it is very convenient for the time-constrained individual.
Most Blue Plate meals are less expensive than regular meals.
Significance of the Blue Plate Style
Blue Plate is considered the precursor of modern fast-food meals. With the Blue Plate almost ready-to-eat and conveniently presented, fast food chains have borrowed taken many of the factors that made Blue Plate popular.
Other Meal Services
The Blue Plate style is similar to the cafeteria or karinderia setting. Some karinderias offer complete meals, with meat, vegetables, rice and soup presented in a single plate.
The Tray Service is very similar; the main difference is that a tray is used instead of the plate.
References:
Leocadio, Corazon,1986, Essentials in Meal Management, U.P. College of Home Economics, Diliman
http://home.comcast.net/~dinerware/bitz21.html
http://robertsdairy.net/cookbook/basics/meal-service
http://www.worldwidewords.org/qa/qa-blu3.htm