Before the Meal

The banquet server's job begins hours before the guests arrive. Pre-meal duties can include laying table linen, setting china and silverware, filling water pitchers and brewing coffee. They are also responsible for preparing any items that will be present on the tables when guests enter, including salt and pepper, sugar bowls, rolls and butter, and salad dressings.

During the Meal

During the meal the banquet server is responsible for serving the meal. Meals are served from the left side of a guest while empty dishes are cleared from the right. When serving a table, ladies must always be served first. Between courses, the server is responsible for refilling water glasses and other drink glasses and tending to any other miscellaneous needs that guests in their area may have. Also, the server should be able to provide some information about the meal they are serving to any guest who needs it.

After the Meal

After the meal, banquet servers are responsible for clearing dishes and preparing them for the dishwashers. Once an event has concluded and the guests have left for the evening, the server will then clear the table of any remaining items and bring them back to their respective storage places.

Qualities of a Successful Banquet Server

A successful server will be attentive to guests without being intrusive. He should be knowledgeable about the food he is serving, taking time before a meal service to review the menu so he can answer any questions the guests may have. A successful banquet server will be able to serve a multi-course meal efficiently and fluidly. He should be able to make the guest feel at ease and create a comfortable environment. In addition to customer service, he must also be a team player. A good server recognizes when a fellow server may need help and offer assistance gladly. Banquet functions are a team effort and by combining these skills and characteristics, banquet servers have the opportunity to contribute to a memorable event.

Restaurants in Saint Petersburg

Nowadays Saint Petersburg features a large variety of restaurants presenting the culinary traditions of different countries of the world. Today the restaurants of Saint Petersburg attract the visitors by unusual design and cozy atmosphere.

Some of Saint Petersburg’s restaurants continue the traditions that were started before the October Revolution of 1917. Such venues distinguish themselves by interiors styled as the restaurants of the beginning of the 20th century. The menu features the dishes typical for Russian cuisine, such as pancakes with red or black caviar, Siberian ravioli, baked sturgeon, and so on. The guests of such restaurants are entertained by Russian romances or songs performed by Gypsies.

Oriental cuisine is getting more and more popular in Saint Petersburg. Japanese, Chinese, Korean restaurants are attractive not only because of the exotic taste of Oriental cuisine, but also because of irreproachable service, delicious dishes and, as a rule, reasonable prices. In Saint Petersburg there is even a restaurant serving Indonesian cuisine, and this is the only restaurant of such a type in Russia so far.

Those who respect European culinary traditions will appreciate the restaurants offering French, German or Austrian cuisines. The lovers of joyful feasts, substantial meat meal and good wine are welcome to check out the restaurants specializing in Caucasian cuisine.

In Saint Petersburg, a Latin American culinary culture is presented by several restaurants offering tequila and various dishes typical for Mexican and Brazilian cuisines. Most restaurants feature the special menu for the vegetarians.

Fast food restaurants of Saint Petersburg always welcome those who like nice and inexpensive meal. There is a bunch of small cafes all over the city where one can find a dish for his or her taste.

Types of Table Service.

The term “table service” can mean several things. It can refer to the objects used at the table, such as the plates, glasses, silver, and linen. It can also mean the utensils required to serve a particular part of a meal, such as the coffee service, tea service, etc. table service also refers to the manner of presenting various dishes to guests.

There are a number of types of table service, identified as French, Russian, American, English, butler, buffet, and tea – table service.

In French service, all of the dishes are artistically arranged and set symmetrically on the table. The proper silver is placed before each course, with the napkin on the plate. No food is brought to the table before the guests are seated. The basic rule of French service is to serve everything from the guest’s right except for butter, breads plates, and salad plates, which should be placed at the guest’s left. Food is served from a platter, using a fork – and – spoon combination. Of all services, French is the most expensive; it requires a large staff of skilled servers.

In Russian service, all entrees are cut and placed on a platter in the kitchen, and served from the platter to the guest’s plate. Foods are served from the left side of the guest, and the plate is served and cleared from the right. Wine is served from the right. Russian service is similar to French service, except that all silverware is placed before the meal.

In American service, the table is preset and the complete main course is placed on a dinner plate in the kitchen. The plate is brought in on a tray and served by the waiter’s left hand from the left side of the guest. At a party or banquet, all tables are served in rapid succession, and the food is portioned out before it reaches the guest. Although it is difficult to give personal attention to each guest, as in French and Russian service, American service is faster and less expensive.

In English service, the host or hostess portions out the food at the table, and the waiter takes it to the guests. English service is usually only used for small groups of people.

In butler service, the guest serves themselves from a platter held by a waiter. Aside from this feature, butler service is similar to Russian service.

In buffet service, meals are served from a large table on which all of the food is attractively displayed. A self – service buffet is one in which the guests help themselves and no waiters are required. A partial – service buffet is one in which the meat or main dish is served by a souse – chef (assistant chef) or waiter. A second waiter serves the vegetable or other hot food, and the guests serve themselves the rest of the food. At a served buffet, all of the food is served onto the guests’ plates by serving personnel.

For a tea service, the only type of flatware needed is teaspoons. A table smaller than a buffet table is set with finger food arranged on trays. The tea or coffee service is set at the end of the table. The guests serve themselves sandwiches and sweets after the tea has been served by the host or hostess or a waiter. Used dishes are placed on side tables and sideboards.

Dining etiquette

In the following short paragraphs you will read about how to behave at the table, e. g. how to use a fork and knife, where to put used flatware, how to drink different beverages, where to put a napkin, etc.

When to Begin Eating

At a large banquet, each guest proceeds to eat when served. At small party, guests should wait until the hostess has been served and picks up a fork as a signal to begin eating.

How to Use a Knife and Fork

In the American method, if you are right-handed, you cut the food with the fork in you left hand, lay the knife down, change the fork from the left to the right hand, and eat with the fork tines up. In the continental style, the forks stays in the left hand, tines down, and the knife stays in the right hand.

Where to Place Used Flatware

Used flatware should not be left on the table or in a cup of bowl. Place flatware on the plate so that it won’t slide off the plate as it is removed. Place the knife with the blade facing in and the fork to the left of the knife. For American style eating, leave the fork tines up; for continental style eating, leave the fork tines down. If soup is served in a large soup plate, you may leave the soup spoon in it. If you are served dessert in a stemmed glass on a service plate, leave the dessert spoon on the side of the plate. If a soup plate or sauce dish is used for dessert, you may leave the spoon in the dish

Tipping a Dish

In order to enjoy the last spoonful of soup or dessert, you may tip the soup or dessert dish, as long as it is tipped away from you. Soup or bouillon served in a handled cup or very small Oriental – style bowl may be drunk instead of spooned. If there is food in the liquid, this should be spooned before you pick up the bowl to drink. Any food left in the bottom of the bowl should be spooned. Soup should be sipped, and care taken not to make slurping sounds.

Beverages at the Table

Beverages should be sipped only after the mouth is empty and has been wiped with a napkin. Hot liquids should be tested by taking a careful sip from a spoon. Large stemmed glasses should be held with the thumb and first two fingers at the base of the bowl. Glasses with chilled white or rosé wine should be held by the stem so as not to warm the wine. Small stemmed glasses should be held by the stems. Hold a brandy snifter with both hands to warm the drink, and hold a tumbler by the base.

Handling the Napkin

Place the napkin on your lap as soon as you are seated (at a large banquet) or as soon as the hostess takes her napkin (at a small party). Luncheon napkins should be entirely open on your lap; dinner napkins should be folded in half lengthwise. Do not return your napkin to the table until you are finished with the entire meal or after – dinner coffee. When you are finished with the napkin, simply fold is casually and place it on the table.

Jellies and Sauces

Mint jelly, currant jelly, horseradish, and cranberry sauce should be spooned onto the plate and pushed onto the fork with the meat or fowl. Liquid sauces should be poured directly over the food.

Finger Bowls

Finger bowls are generally used only at formal meals or after eating semi – finger food such as lobster in the shell or steamed clams. To use a finger bowl, lightly dip the fingers of one hand, and then the other, in the water. Then quickly dry your fingers on you napkin in your lap. You can also touch your lips with your moistened fingers and pat the lips dry with you napkin. After you are finished with this, place your napkin to the left of your place at the table. Never give the impression that you are using the finger bowl for a serious cleaning.

Elbows on the Table

In the past, elbows and hands on the table were never permissible. Today, however, it is considered acceptable to put your elbows on the table between courses, but never while eating. You may also rest your hands on the table with your wrists leaning against the table’s edge. It is inappropriate to tap the table with the fingertips or to play with the flatware, dishes, or other table accessories. For good posture at a table, feet should be kept flat on the floor and the base of the spine against the back of the chair.

Leaving the Table

Guests should not leave the table until the host or hostess leaves. Once they leave, everyone should follow. If, however, you suddenly feel ill or have an urgent need to visit the rest room, simply excuse yourself for a moment. You don’t need to apologize or make any excuses.