ETIQUETA Leonardo da Vinci project 2010 – 2012,,KITCHEN AND RESTAURANT GUIDE FOR STARTERS” F&B4YOU Viešoji įstaiga Kuršėnų politechnikos mokykla- Kursenai.

Presentación del tema: "ETIQUETA Leonardo da Vinci project 2010 – 2012,,KITCHEN AND RESTAURANT GUIDE FOR STARTERS” F&B4YOU Viešoji įstaiga Kuršėnų politechnikos mokykla- Kursenai."— Transcripción de la presentación:

1 ETIQUETA Leonardo da Vinci project 2010 – 2012,,KITCHEN AND RESTAURANT GUIDE FOR STARTERS” F&B4YOU Viešoji įstaiga Kuršėnų politechnikos mokykla- Kursenai - Lithuania, Colegiul Tehnic de Alimetatie si Turism “Dumitru Motoc” - Galati - Romania

2 Estilos de servicio y técnicas Silver Service Guerdon service Plate service Family service Buffet / Carvery service

3 Silver Service Silver service is a style of service used by waiting staff to place food on the plate of customers while they are at the table. It is a method of serving food unto the customer’s plate from dishes, in front of them, using a serving spoon and fork. En Lituania, Rumanía y Alemania se conocen como “servicio francés” y en Italia y España, como “servicio inglés”.

4 Guerdon service El camarero/a This is where the waiter or waitress is required to prepare, cook, carve of finish dishes in front of the customer from a side-table or trolley. It usually involves the procedures of filleting, carving or flambeing. En Lituania se conoce por “estilo inglés” y en Rumanía, por “estilo francés”.

5 Plate service In this form of service all food is presented plated by chefs in the kitchen, served to the customer sometimes with the addition of a side order which can be silver served or presented on a side dish.

6 Family service In this style of service, the main dish may be either plate or silver served. All the accompanying potato, vegetable and salad dishes together with sauces and other accompaniments are placed on the table for guests to serve themselves. In Germany and Lithuanian this is known as Russian service, in Belgium it is known as table service.

7 Buffet / Carvery service This style of service can be self-service or served from a service point within the customer dining area. Customers have a greater control over their meal, both in the time spent eating and in their choice of food, portion size and the price they pay. Examples: 1.Breakfast service; 2.Lunch; 3.Functions - Conference, Banquet, Weddings etc.

8 Etiquette on the Telephone (I) Ser educado al teléfono utilizando frases y expresiones relevantes. Estar seguro del número de habitación y comprobarlo durante la llamada. Talking orders the waiter might repeat the ordered dishes in case the customer could hear them in order to avoid any misunderstanding. At first the order by telephone is put down on a telephone message card, then the waiter draws a cheque of order.

9 Etiquette on the Telephone (II) Be responsive to the special wishes of the guests, underline them. Si algo no está claro, el camarero debe preguntar de nuevo. After talking orders the waiter warns the guest how much time it takes and thanks for call.

10 Meet, great and seat (I) Receiving a guest you must show that you are enjoyed by his visit. Cordially greeted visitor will be in a good mood and feel fine. Welcomer goes ahead and leads the way. The waiter offers to women the place by the table on the right side of men. Si el camarero es un hombre, ayudará a sentarse a las mujeres.

11 Meet, great and seat (II) Ensure that children have high chairs and special attention. If the guests sit down themselves, they can not be asked to replace the table. Placing customers by the party booked table during the dinner is not appropriate without asking the sitting guests. Usually single visitors are sat down by the single ones.

12 Menu presentation (I) Menu is given unclosed from the left side of the guest. Menu is given for everyone visitor, price- current of drinks is given one for one table. Aperitif is offered to guests at the moment of giving menu. The waiter pays the guests attention into own- brand and new dishes. If the guests ask to recommend the dishes, the waiter polite responses to customers’ requests and helps to make decisions explaining the composition of starters and main courses.

13 Menu presentation (II) In time of ordering the waiter stands in front of the guest. Taking an order the waiter goes to everyone in a clockwise direction. Once guests are finished giving the order, read it back to them to make sure it is right.

14 Recommending and selling (food and drinks/wine) Es importante que el camarero le diga a los clientes las recomendaciones del día. El camarero debe saber qué platos tardan más en prepararse. El camarero debe explicar la composición y preparación de todos los platos. El camarero no debe olvidarse del agua mineral o los refrescos.

15 Servicio de comida y bebida(I) En un restaurante formal, la comida se sirve en el siguiente orden: - invitados de honor, - mujeres, - hombres, - hostess, - host.

16 Servicio de comida y bebida(II) Las mesas han de estar correctamente puestas según Tables are correctly set according to enterprise standards and are finished to set according to the special customers’ requests. Se sirven primero los refrescos y luego, los entrantes. Strong drinks se sirven con los platos. Serving a few persons at the table the waiter must bring the dishes of the same category for all. Si hay un plato de pescado o carne, debe ponerse un plato para los huesos al lado derecho.

17 Service of food and drinks (III) Antes del plato principal, el camarero de be comprobar y asegurarse de que no hay problemas con el pedido o que los clientes tienen la bebida suficiente o si necesitan algo más. Retira siempre los platos, cubiertos y copas antes de servir el postre. Si el cliente no pide postre, muéstrale de nuevo la carta. Intenta servir en silencio y con delicadeza.

18 Payment and farewell (I) Accounts are organized and presented to guests on requests. The guests should never be kept waiting for his check. Payment is taken from the host to the cashier, then receipt and change returned to the host. Leave the change on the special tray and give thanks for visiting. The individual orders are more confusing. In that’s case the waiter makes out the separate bills to everyone and brings to account individually.

19 Payment and farewell (II) Es cortés preguntar si se desea algún otro servicio. Agradecer siempre al cliente por la propina con sinceridad. Pull out the chairs of the table to enable guests to move out comfortably. Wish them warmly and request them to visit again.