How to serve sweet and savoury in fine dine restaurants???

Service of Sweet

Sweet is served either in the half plate or in the coupe, or glass bowls depending on the nature and texture of the dish. At the time of serving sweet, the table has only bud vas and water glasses other than the cutlery for sweet.

Make sure

• The cutlery for sweet course dessert spoon and fork—is properly laid

• Bread basket and butter dish are cleared Unnecessary accompaniments are taken away, including cruets

• The table is crumbed (free from crumbs)

After ensuring the above

Serve wine, if ordered

Collect the plated sweet (half plate)

• Place from the right-hand side

• Move clockwise and serve the next guest

Serve the host last

Service of Cheese

Cheese is served either in place of or after the sweet course. Following is the service procedure of cheese:

• Lay the cover for cheese, along with small knife. Small fork is optional.

• Place the following accompaniments on the table.

- Cruet

- Butter dish

- Celery in a glass partly filled with ice on an underplate - Radishes in a glass bowl on an underplate with teaspoon

- Caster sugar

- Assorted cheese biscuits

• Make sure the water glass is filled.

• If wine is to be served, serve the wine first.

If plated

• serve the plated cheese from the right-hand side If served from the cheese platter or trolley

• Place quarter plate to the left-hand side of the guest

• Present the varieties of cheese from trolley or tray to guest from the left-hand side

• After taking guest's choice remove foil, if wrapped, and remove the rind if it is not palatable

 • Cut and portion with cheese knife (approximately 60g/portion)

• Pick and serve with the help of cheese knife on the quarter plate 

• Lift the plate and place it in the centre of the cover

Service of Savoury

Savoury is served either in place of or after the sweet course. Guests normally prefer either cheese or savoury. Following is the service procedure of savoury.

• Lay the cover for savoury, along with small knife and fork.

• Place the following accompaniments on the table:

- Cruets

- Cayenne pepper

- Peppermill

Make sure water glass is filled.

- Worcestershire sauce for meat savoury

- Tomato ketchup

• Serve the plated savoury from the right-hand side.

(Note: Savoury is always plated.)

Service of Dessert

The following procedure are followed for the service of dessert:

• Lay the cover for dessert by interlocking fruit knife and fork on half plate.

• Place the accompaniments on the table-caster sugar and salt-on an underplate separately. 

• Present basket containing fruits, such as apples, pears, bananas, oranges, grapes, and assorted nuts to the guest from the right-hand side.

Place extra service equipment according to guest's choice of fruits.

• If grapes are selected, keep a bowl of cold water on an underplate on the top left-hand side of the cover. Cut the chosen bunch of grapes with the help of grapes scissors, hold, rinse in bowl of cold water, and place the bunch on the plate.

• If oranges are chosen, keep an extra plate for guests to keep peels and seeds.

• Offer nutcracker, if nuts are chosen.Keep finger bowl to the top right-hand side of the cover for guests to rinse their fingers eating.Keep extra serviette.

(Note: If fruit knife and fork are unavailable, small knife and fork can be used.)