Unit ten take order.ppt

Teaching Objectives After learning this unit, you will grasp: The service for western style breakfast The service of taking orders Have ability to communicate with guests by related sentences about taking orders skillfully Formal Table Setting Napkin Salad fork Dinner fork Dessert fork Bread-and-butter plate,with spreader Dinner plate Dinner knife Teaspoon Teaspoon Soup spoon Cocktail fork Water glass Red-wine glass White-wine glass Coffee cup and saucer* Plate and flatware should be 1” from edge of table Knife blades always face the plate The napkin goes to the left of the fork, or on the plate. The fold in the napkin should be to the outer edge. The bread and butter plate and knife are optional Beverage glass at the tip of the knife If salad is served with the meal, the plate goes above the fork. Table Manner What western table manner do you know? Table Manner Napkin – place in your lap, folded in half. The fold goes toward the body, use the inside to blot the mouth. Flatware – work from the outside in. Wait until everyone is served before you begin eating. Use good posture at the table. Feet flat on floor, chair up to the table, back straight, head up. Arms and elbows do not belong on the table. The hand you are not eating with goes in your lap. Elbows tucked in to the side of your body Table Manner You do not cut all of your meat at once. You cut one bite at a time Bread – you do not cut bread/rolls. Tear a bite off and butter it Do not “bob” as you eat. The fork should come to your mouth – DO NOT lean or bend to meet the fork. Bite sized amounts! Chew with mouth closed Do not talk with food in your mouth. . Conversation – pleasant, generally not politics or religion. Table Manner When finished eating, place flatware on the plate. Your napkin is placed on table to left of plate. Wait until everyone is done to leave the table. Cutting Your Meat About Dinner 1. starter/appetizer， (cold appetizer) and (hot appetizer) 2. soup， (bi