Attributes of Food and Beverage Service Personnel
1. Physical projection - appearance, poise, posture and body language.
a. It is advisable to require employees to wear uniform.
b. Always carry a pleasant smile and positive disposition so that the others will feel more
comfortable.
c. They must always be clean.
d. Staff should try to avoid any mannerism
2. Verbal projection - the quality of speech.
a. Speak with clarity
b. Speak in audible
c. Observe right speed
d. Be honest and accurate
3. Conduct and Behavior - practice basic courtesy.
- tolerance for difficult guest and customers.
* Unpleasant habits:
1. Yawning
2. Mannerisms like biting, cross arms and lip biting
3. Shouting, giggling
4. Daydreaming
5. Staring look
6. Chewing gum
7. Demand for tip
8. Counting tip in view of customers
9. Use of rude or insulting language
The Table and It's appointments
The Table is "the center of attraction" when it comes to food service. Whether it is a canteen or
an exquisite restaurant in a hotel, it is the meal time and other times that food is served.
Three types of tables: the round, the square, and rectangular.
Table linen - Your dining table was most likely a major home design as well as monetory
investment.
Table cloths - Are the foundation of your table decorations.
Placemats - Placemats and napkins are the next layer of table setting. They came in various
shapes e.g. rectangular, oval, round etc.
Table runners - Complement your table settings by adding color, texture and a unifying element
to your tables cape.
Table Napkins - are made with fabric or paper. The fabric must be absorbent.
Napkins are usually square. The following list shows what sized napkins used for various
occasions:
1. Formal, Multiple Course, Meals - Large napkins ( 22 to 26 inches)
2. Buffet Service - medium to large napkins ( 18 to 24 inches )
3. Informal Dinners - medium napkins (18 to 20 inches )
4. Luncheons - smaller napkins (14 to 16 inches)
5. Tea - small napkins (12 inches)
6. Cocktails - very small napkins (9 inches)
*DINNERWARES
Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup bowls,
cereal bowls, and dessert bowls.
Flatware - This is sometimes called silverware and it refers to the equipment used for eating
and serving food at table. Table knives, forks and spoons, serving spoons and forks, dessert
spoons teaspoons and coffee spoons are called flatware.
Glasses come in various shapes and sizes, collectively they are called glasswares. They add
beauty and height to table setting. Glass wares are made with glass, plastic, stainless steel and
wood. Primarily, they are categorized as:
1. Tumblers ( flat bottomed, cylindrical glasses that is basically a bowl without a stem or foot);
2. Footed wares ( a style of glass whose bowl sits directly on a base or a foot);
3. Stem wares ( glasses having all three features: a bowl, foot, and stem); and
4. Mugs ( a tumbler with a handle or as a tall glass cup).
There are various types of glasswares of different shapes and sizes, all serving their own
purpose.
Halloware - is a term that refers to table service items such as sugar bowls, creamers, coffee
pots, tea pots, soup tureens, hot food covers, water pitchers, platters, butter pat plates and other
metal items.
Below are some of the most commonly used hallowares.
