WHAT IS SERVICE PROCEDURE OF TABLE D'HÔTE MENU ??

As we know , table d'hôte menu is a fixed menu for a fixed price with very limited choice of without any choice, according to the policy of the establishment. 

Most establishments offer buffet service where guests serve themselves. 

The waiters may restrict their service to serving water, bread and butter, clearance of tables, serving accompaniments, etc.

If menu is table served, then dishes will be served course-wise. In this service, correction of covers before the service commence seldom arises as cover is laid according to the menu offered.

Following is the service procedure for four-course menu comprising soup, fish, main course and sweet: 

• Serve water.

• Clear covers of unoccupied seats.

• Place bread and butter and any other accompaniment required for soup.

• Serve plated soup from the right-hand side.

• Clear soup when everyone at the table has finished eating soup.

• Take away all accompaniments kept for soup, except bread and butter which should be table till main course is over.

• Correct the cover. At times, guests may use wrong cutlery. For example, for soup they may us dessert spoon, which is kept for sweet. In such cases, the waiter should replace the dessert spoon and take away the unused soup spoon before serving the next course

• Place accompaniments required för fish.

• Serve fish .

• Clear fish plate when everyone at the table has finished.

• Take away all accompaniments kept for fish.

• Correct the cover

• Place accompaniments required for main course. 

• Serve main course and accompanying vegetables

• Clear full plate along with side plates when everyone at the table has finished • Take away cruets and all accompaniments kept for main course along with bread and butter.

• Do crumbing and move down the cutlery kept for the sweet. 

• Serve the sweet

• Clear the sweet

• Remove menu stand. 

• Serve coffee.

• Present the bill.

• Settle the bill

• See the guests off. 

• Set cover for the next party of guests or meal.

Note

• Throughout service, fill the water glass with water without guests asking for it.

 • Supply bread and butter continuously till the end of main course

 • Do not clear demitasse and water glasses till guests leave the dining area)