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Styles of Table ServiceStyles of Table Service

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Russian

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The meal is usually composed of three

courses:

appetizers (which may further be split into

cold appetizers followed by hot appetizers)

main course dessert. (Coffee and tea are served

simultaneously)

There is no soup course.

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A HOLIDAY TABLE

AppetizersA proper holiday table must be overflowing with all kinds ofappetizers -- salads, galatins, pies, pickled vegetables andmushrooms, cold cuts, cheeses, caviar, vegetable spreads andsmoked fish

Main Course

The main course usually consists of a hearty meat or poultry dishwith a side dish of some kind of potatoes or grains.*Pasta, which historically has been of very poor quality in Russia,is considered vulgar food and is not usually seen at thetraditional holiday table.

DessertThe holiday dessert course consists of a torte and a variety offruit preserves (particularly if the majority of guests elect to havetea, rather than coffee).**It is generally considered bad taste to consume differentalcohols in the course of a single meal (except for sweet liquorsat the end).**

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DiningEtiquette

If you are invited to a Russian's house:. Arrive on time or no more than 15 minutes laterthan invited.. Remove your outdoor shoes. You may be given

slippers to wear.. Dress in clothes you might wear to the office.Dressing well shows respect for your hosts.. Expect to be treated with honor and respect.. Offer to help the hostess with the preparation or

clearing up after a meal is served. This may beturned down out of politeness. Asking 'are yousure?' allows the hostess to accept your offer.

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Table manners are generally casual.. Table manners are Continental -- the fork is held inthe left hand and the knife in the right while eating.

. The oldest or most honored guest is served first.

. Do not begin eating until the host invites you tostart.. Do not rest your elbows on the table, although yourhands should be visible at all times.

. You will often be urged to take second helpings.. It is polite to use bread to soak up gravy or sauce.

. Men pour drinks for women seated next to them.

. Leaving a small amount of food on your plateindicates that your hosts have provided ample

hospitality.. Do not get up until you are invited to leave thetable. At formal dinners, the guest of honor is thefirst to get up from the table.

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English

English table service may be an informal, hospitabletype of service or it may be very formal. The main

characteristic of English service is that all courses areserved at the table by the host or hostess. The servicemay be done with or without a maid

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1. All the food is served from the table by the host and hostess, who give theirpersonal attention to the needs of their guests.

2. The host serves the meat and vegetables while the hostess usually servesthe appetizer, the salad, the dessert and the beverage.

3. The waitress is still needed to place the plates for the guests and to passthe accompaniments of the course. She stands at the left of the one doingthe serving.

4. One course at a time is served. One course is removed before the nextcourse is brought in.

5. The plates may be placed one at a time or they may be placed in a pile atthe host's left where he may fill them.

6. The host serves the first portion and the waiter takes a plate and places itbefore the one serving.

7. After the host has served the hostess and one side of the table, the hostessmay start serving those who have received their plates on her right.

8. Desserts appropriate for this type of service are molded gelatine or icecream.

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American [Country Style]American Service is one of the oldest forms of meal

service. Dinner plates and utensils arc set at eachplace and all serving dishes are placed on the table.Serving dishes are passed from hand to hand aroundthe table until everyone has served himself.-It is a command service style which most guestsand banquet operations are familiar with.

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In this style: The meals are plated in the kitchen and served in course in the

dining room.

Often, the salad and/or dessert will be pre-set, along with icewater.

As each course is finished, the waiter will remove the guestsplate along with the eating utensils that was used any sideitems. With salad course you should remove the dressing andsalad fork. With the entre you should remove entre folk,knife, the breadbasket, the butter and the B & B plate, salt andpepper shakers.

By the time dessert is served, there should only be a utensilfor the dessert, a spoon for coffee, coffee cup and ice water.

Generally, this style requires serving from the left and pickingup from the right (Some operations serve from the right andpick up from the right).

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Table Service

A complete Chinesedinner service for

ten personsconsists of 148

pieces.This may be either of

porcelain or silver,the latter being

used only bywealthy families,while the porcelain

is perhaps the moreserviceable.

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Porcelain produced in Kiangsi Pro-vince isthe best, because of the excellent quality ofthe clay available in the vicinity ofPoyangLake where more than a dozen

varieties can be found.

The porcelain made in Kwangtung Provincein exported through the city of Cantonknown as Canton porcelain. This is,however, a grade inferior in quality to theKiangsi product.

There are two distinct styles of tablecrockery in use. The new style is thin,shallow and round in shape. Thedecorations consist generally of Chinesefigures, flowers and birds, or landscapes.White on both surfaces is the commontype, although the coloured variety is

always obtainable. The old style ofporcelain is thicker, deeper and usuallyhex-agonal or octagonal in shape. Theouter sur-face is usually dark blue orimperial yellow, and covered with antiqueChinese designs, while the inner isgenerally of light blue colour.

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A table decoratedwith beautifully

colouredporcelain dishes

and a well-made set of the

above silverarticles

pre-sents adisplay at oncehighly attractiveand ornamental.

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Tea

Tea might correctly be termed the nationalbeverage of China as it is so generally drunk byall classes, and the habit is one of very longstanding.

It is the Chinese custom even at the present dayto welcome a guest with a cup of tea and this isobserved by the high and low alike. Good tea is ofa clear colour, greenish or red-dish, and has aslightly astringent flavour.

The poor quality is very light in colour and bitter intaste.

There are an indefinite number of varieties ofChina tea, with a wide range of prices. Accordingto the method of curing, tea is divided into twomain classes, viz:green and black tea.

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Wine

No dinner is complete withoutwine, which brings joy anddrives away depression,and makes the old feel

young and the young still

more youthful. Taken inmoderation, it isundoubtedly an excellentstimulant. In the far northwhere the climate is coldand kaoliang abundant,Kaoliang wine, which is

somewhat stronger thanRussian vodka or Englishgin, is commonly drunk

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In Central China a milder drink knownas Shaohsing winenamed after itsproducing centre in Chekiangisvery popular. It is the wine of China. Ithas another name Hua Tiao ~tfa Wmeaning flower decoration, becausethe jars in which the wine is keptusually bear a floral decoration. Whena girl is born, it is the com-monpractice for the parents to makeseveral jars of Shaohsing wine, thequantity depending upon the size of

their purse, and keep them in a cooland dark room, until their daughter ismarried, so that on her wedding day,they will have at least some good oldwine with which to entertain theirguests.

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Buffet

A

B

uffet Service is a selfservice serving style where

the guests serve themselves.

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A great method for feeding large numbers

of people with minimal help Can either be country casual or semi-

formal

Provides a more relaxed method of diningand a more varied menu than a full service

meal

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The entertaining buffet presentation offood can be placed on one or more tablesclose but away from the tables where theguests will be seated during dinner. Theguests will go to the buffet tables andserve themselves from a variety of menuitems.

There are hot buffets and cold buffets.Cold buffets are typically salads and

sandwiches. Also the backyard barbequecan be a Buffet Service. An entertainingdessert bar can be used for a afternoongathering of friends.

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The Buffet Service can have a staff where the

guests bring their own plate along the buffet lineand are given a portion from a server at one or

more stations.

An advantage of buffets is that guests have the

ability to inspect food before selecting it andtaking only the quantity needed.

Since a buffet involves people serving

themselves, it is less elegant than Table Service.

Buffet Service is used anytime there are large

gatherings, even at many formal wedding

receptions.

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Tea ServiceTea Service

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High TeaHigh Tea

is much less formal than Afternoon Tea. Highis much less formal than Afternoon Tea. HighTea is seen almost as a fourth meal, taken afterTea is seen almost as a fourth meal, taken after

the work day is through, a couple of hoursthe work day is through, a couple of hoursbefore supper. This consists usually of tea andbefore supper. This consists usually of tea andsome sandwiches, and is not a ritual of formalitysome sandwiches, and is not a ritual of formalityor pomp.or pomp.

High Tea is thought of as more working classHigh Tea is thought of as more working class

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Afternoon TeaAfternoon Tea

is the light snack accompanied by pots ofis the light snack accompanied by pots offresh brewed tea that happens earlier infresh brewed tea that happens earlier in

the afternoon and is more about the feelthe afternoon and is more about the feeland the elegance than High Tea.and the elegance than High Tea.

Afternoon Tea is thought of as somethingAfternoon Tea is thought of as something

a bit more refined and higher class.a bit more refined and higher class.

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Dishes and SilverwareDishes and Silverware

Since the menu is conventionally light, useSince the menu is conventionally light, useluncheon or salad plates. Place the teacup to theluncheon or salad plates. Place the teacup to the

right of the plate with the handle facing right.right of the plate with the handle facing right.Silverware placement follows standard placeSilverware placement follows standard placesetting rules, with the fork on the left, with asetting rules, with the fork on the left, with anicely folded napkin, and the spoon and knifenicely folded napkin, and the spoon and knifeplaced to the right of the plate. Some hostsplaced to the right of the plate. Some hosts

place the napkin on the plate or put it in aplace the napkin on the plate or put it in anapkin ring. Put the water glass on the rightnapkin ring. Put the water glass on the rightabove the knife.above the knife.

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Other DishesOther Dishes

A proper tea service may also include aA proper tea service may also include asugar bowl and a pitcher used to servesugar bowl and a pitcher used to serve

milk or cream. Some tea services alsomilk or cream. Some tea services alsoinclude teaspoons and sugar tongs,include teaspoons and sugar tongs,although this is not common. A Westernalthough this is not common. A Western

tea set often includes a tray to hold all thetea set often includes a tray to hold all theother items in the tea service.other items in the tea service.

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Tea TipsTea Tips

Spread teabags on a platter for easySpread teabags on a platter for easyselection. Clearly mark loose teaselection. Clearly mark loose tea

receptacles. Several pots of hot waterreceptacles. Several pots of hot watereliminate the need to reach across tables.eliminate the need to reach across tables.Offer a wide range of flavorings like lemonOffer a wide range of flavorings like lemon

slices, various sugars, fresh mint leavesslices, various sugars, fresh mint leavesand cream.and cream.

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Aesthetic TouchesAesthetic Touches

Fresh flowers, place cards, candles andFresh flowers, place cards, candles andlinen tablecloths and napkins add a stylishlinen tablecloths and napkins add a stylish

touch to the table. Avoid heavily scentedtouch to the table. Avoid heavily scentedcandles and flowers so the aroma of thecandles and flowers so the aroma of thetea and food is appreciated.tea and food is appreciated.

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Prepare the tea set, servingPrepare the tea set, servingdishes and silverware. Washdishes and silverware. Washthem with liquid dish soapthem with liquid dish soapand handand hand--dry well ahead ofdry well ahead oftime using a soft towel totime using a soft towel toprevent water spots.prevent water spots.

Place a plate on the table.Place a plate on the table.Fold a cloth napkin into aFold a cloth napkin into arectangle or triangle andrectangle or triangle andplace it in the center of theplace it in the center of theplate.plate.

Place the teacup on thePlace the teacup on thesaucer and position itsaucer and position itbehind and to the right ofbehind and to the right ofthe plate, with the handlethe plate, with the handlepointing toward the right.pointing toward the right.

Place your fork to the leftPlace your fork to the leftside of the plate.side of the plate.

Place a sharp knife on thePlace a sharp knife on theright side of the plate, withright side of the plate, withthe blade facing in towardthe blade facing in towardthe plate. Then place thethe plate. Then place the

butter knife next to thebutter knife next to thesharp knife, blade towardsharp knife, blade towardthe plate. Finally, place thethe plate. Finally, place thespoon to the right of thespoon to the right of thebutter knife.butter knife.

Place a small bowl for wastePlace a small bowl for wasteto the left of the placeto the left of the placesetting for used tea bagssetting for used tea bagsand lemons.and lemons.

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Construct a platter of edible goodies. TheConstruct a platter of edible goodies. Thepresentation of edibles is done on a tiered tray.presentation of edibles is done on a tiered tray.The tiers are usually three high, and come inThe tiers are usually three high, and come in

courses.courses.

TheThe first coursefirst course is usually finger sandwiches. Theseis usually finger sandwiches. Thesecan be as simple as buttered white bread withcan be as simple as buttered white bread withcucumber, or as elaborate as thin sliced lamb withcucumber, or as elaborate as thin sliced lamb with

chutney on tiny pieces of soda bread.chutney on tiny pieces of soda bread. TheThe second coursesecond course is usually breads. Scones are theis usually breads. Scones are the

popular bread for most English Afternoon Teapopular bread for most English Afternoon Tea parties.parties.The scones can be plain, or flavored. The flavors rangeThe scones can be plain, or flavored. The flavors rangefrom the very sweet to the savory.from the very sweet to the savory.

TheThe final coursefinal course is usually the dessert course. This willis usually the dessert course. This willconsist of delicate pastries like clairs, small thumbprintconsist of delicate pastries like clairs, small thumbprintcookies and shortbreads.cookies and shortbreads.

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Place your teapot, serving dishes, sugarPlace your teapot, serving dishes, sugarbowl and creamer in the center of thebowl and creamer in the center of the

table, where they will be accessible andtable, where they will be accessible andcan be passed around easily.can be passed around easily.