How to serve main course in restaurant and hotels???

 Service of Main Course

Large plate is used for the main course and the pieces of cutlery used are large knife and fork . 

Main course is always served with potatoes and any other vegetable. It can be either plated or served.

• Make sure the cover has required cutlery. • Check for adequate supply of bread and butter

• Serve water, if necessary

Keep the necessary accompaniments for

main course

• Serve wine, if ordered.

I spoon her. on tray up the in 

Completion piled,spoons.

Serving Main Course

If plated

. Collect the main dish on a full plate (hot) from kitchen and place it from the right-hand side (the plate will have meat, potatoes, vegetables arranged in the kitchen)

• Place plate in such a way that the meat is closer to the guest, at 6 o'clock position on the plate

• Move clockwise to the next guest

• Serve the host last

• Serve roast gravy from the sauce boat with sauce ladle from the left-hand side and after serving everyone, place the sauce boat on an underplate on the table.

 (Note: the sauce boat containing roast gravy may be placed beforehand on the table for guests to help

themselves.)

If served

• Carry pile of full plates on the flat of left palm over a serviette to the table

Place plate from the right-hand side (use waiter's cloth)

 • Move clockwise to the next guest and repeat till you place the plate for the host• Collect main dish and accompanying vegetables and potatoes from kitchen and place them on the sideboard

• Take the meat dish to the table and using service spoon and fork, serve meat on the plate from the left-hand side and move counter clockwise to the next guest. Place the meat closer to the guest at 6 o'clock position on the plate 

• Take back the meat to the sideboard and place on the hot plate, if incorporated to the sideboard

• Take potatoes and accompanying vegetable dishes from the sideboard, each with its own service spoon and fork, on a salver to the guests

Serve potatoes first on the full plate at 12 o'clock position with service spoon and fork from the left-hand side. 

Rotate the salver so that the vegetable dish is closer to the guest's plate. Serve the vegetable with service spoon and fork at 10 o'clock position on the plate Move counter clockwise to the next guest and serve as mentioned above and repeat

Serve the host last