As a guest enters the dining room, one of them asks you, “Where’s the buffet?” You reply, “Today there is a special plated service. We’ll bring the courses to you at your table.”
A plated service means the food is carefully prepared in the kitchen and then delivered by a server to the guests seated at a table. Sometimes people call it “sit down service,” However, “plated” is the proper term.
Plated service requires that all servers follow specific rules of etiquette to create an atmosphere of fine dining. These rules were introduced to France by Catherine de Mediciin the 1500’s and still govern how tables are set, how courses are served, and how courses are eaten. By implementing these rules of etiquette, servers set the tone for plated service.
Hospitality in the food & beverage industry is always about the experience. Plated service is a key element in a fine dining experience!
This informative document covers the basics of serving and clearing a plated meal. For new staff, it includes a review to introduce what works best. For veteran servers, this document provides a quick refresher on proper protocol.
Seven key takeaways:
The pre-event meeting covers all of the most vital information servers need to know to make an event successful. Below are the most important points that must be noted when plated service is in play:
One Sheet: This is a summary of the event’s main details. One sheet includes the following information:
Menu
Method of service
Assignments
Schedule
Special notes
Generally the entrée is preselected by the host-planner, as a single or double entrée. Often, guests will pre-select a protein and their order is indicated on the place/escort card. For example:
At events where guests have preselected their meal choice, every guest meal choice must be confirmed by servers to avoid serving an incorrect meal to a guest. Use a TCO (Table Cover Order) sheet or order pad to confirm the guests order at each position.
Keep an eye out for when the guest:
TCO Sample:
P# Choice 1 B 2 B 3 C 4 F 5 V 6 C 7 F 8 BB = Beef, C = Chicken, F = Fish, V=Vegan
4. Once the meal selections are confirmed with guests, the information is then relayed to the Expeditor.
Table Service Orders Posted
5. The server or the expeditor enters the meal selections on a TSO (Table Service Order).
Now you have a matrix summary of what meal is going where and in what order.
6. As meals are served to the tables, the TSO is marked - so we know which tables and guests have received their orders.
Server line up indicator. 20 Passes. 4,000 guests
Collect plates from The Pass or from large oval trays on tray stands that are delivered to a location close to the guests’ table.
Salad plates on oval trays
Tip: Protect yourself and the guests! When the plates are hot, white gloves or folded linen napkins are issued as “hot pads” to carry the plates. Dinner napkins are folded neatly into triangles to act as “hot pads.”
Review the posted TCO for all orders and specifics according to the table and position. Know the contents of the plate and how it is to be placed in front of the guests. Usually the protein is placed at the 6 o’clock position - meaning closest to the guest. If you have not received instructions on plate placement, ask. But, do not rotate plates in front of the guests!
Remember to:
4,000 desserts being prepared for pick up
As you collect the plates, position your fingers on the underside to pull the edge rim in firmly toward the space against your palm - just below your thumb. Keep plates level, so sauces and juices don’t run.
Fingers pull in the base of the plate.Hold level and keep fingers off the plate.
Remember to:
Serve with the left hand. This means that, with rare exceptions, you’ll serve guests from their left side with your left hand. This service style is referred to as “American Service.”
In addition to these 3 rules, also remember to:
Collect your plates and look for the Zone Captain (Post), who will direct you to which tables to serve. In this case, all servers will form a continuous stream (Sweep) as a team delivering plates from table to table.
NOTE: Unless directed otherwise, if a guest makes a special meal request, you will drop out of the serving procession and handle the meal request and then rejoin the sweep team.
First, listen for the clearing directives! For example, a “Relaxed” clearing directive means that the servers wait for 60-80-100% of the table to be finished eating before clearing. In contrast, an “Aggressive” clearing directive means servers start clearing the table as soon as the fork is placed on the plate.
NOTE:
Chargers are the large decorative plate “aka” chop or, service plate. The charger’s purpose is to handle drips and spills from the plates. The charger stays on the table until the last entrée is cleared.
Generally, the charger is cleared together with the entrée plate and the flatware. Then dessert is served after the charger and the other plates have been removed.
From time to time, a directive is issued to clear the entrée plates and flatware and then chargers are removed separately. This two-step method is used to facilitate the processing and packing of chargers in the scullery.
It’s easy for a guest to gather a variety of different glassware during service. At the same time, sculleries are notoriously cluttered. Clear cocktail glasses during service. Leave the wine glasses, water goblets and champagne flutes on the table, until called for.
Always use trays for clearing glassware from tables
When it’s time to clear, wait for direction from the Zone Captain to clear the specific glassware and then only remove one type of glassware at a time as called for. Always use a round tray to transport glassware from a table to scullery. Avoid sticking your fingers inside any glasses.
Clearing 12,000 glasses quickly at The Emmys
This “one-type-at-a-time” method moves large volumes of glassware through the scullery quickly with little or no breakage.
If a guest declines wine service, remove their wine glass so they are not repeatedly asked about wine leave the champagne flute, water goblets, and wine glasses on the table until the end of service.
Lastly, remove the china, napkins, flatware, debris, salt & pepper shakers off the tables. Ask about clearing centerpieces.
Servers play a vital role during events. When they properly execute the rules of etiquette and follow protocol, they add ambience and charm to the dining experience. Remember to:
By following some simple rules, asking questions when something isn’t clear you’ll not only provide a spectacular experience for guests, but they also make the work experience easier and more enjoyable for the entire team.
plate
It is time for us to recognize the position we are in and step up to the plate.
From The Seattle Times
The event's most compelling argument came by plate.
From NOLA.com
This process is continuing, as the plate continues to move.
From Voice of America
When the plates move, the continents move with them.
From Voice of America
Volcanoes are also found in the middle of plates, where there is a well of melted rock.
From Voice of America
I put a mealworm quiche on my plate.
From Gizmodo
Children will not be forced to take the vegetables and fruits onto their plates; the standards require that the various food groups be offered.
From CNN
A round was stuck in the armor plate.
From San Francisco Chronicle
The parents were urging the kids to finish what was on their plates.
From Huffington Post
Individuals and companies need also to step up to the plate and assume greater responsibilities.
From The Atlantic
So here's to the separation of church and plate.
From Huffington Post
And for many of my clients, that benefit is the sole reason veggies wind up on their plates.
From ABC News
It is served in a deep round plate.
From Voice of America
So it could sense whether there's pressure on the plate or someone trips a wire.
From NPR
The plates restrict airflow into the engines, cutting speeds but also evening out advantages that might be gained from tweaking the engine.
From CNN
These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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