1. Taking-a-Seat Luncheon Party (Formal Dinner)

Many taking-a-seat luncheon parties are held at the wedding, the Buddhist memorial service, table manners, etc., and the the large size round-table (one ten table unit) is mainly used. You serve cooking and a drink for the table which you take charge of according to a course.

 

– The typical example of a formal dinner, a Wedding –

Typical service of a formal dinner is a wedding. Please master the service method of a course dish, and technical things focusing on a wedding. (Refer to figure [the white board of a European-food wedding])

See well the layout of the figure [Taking-a-seat luncheon party (Formal Dinner)]

This hall is 140 persons' party which consisted of the large size round-table 14 table (ten-person cliff) + mains (Bridge and boridegroom table). A front stage top is called Bridge and boridegroom table and a seat is taken in order of a go-between, a groom, a bride, and a matchmaking Mrs. from the left.. Before serving a formal dinner, it is necessary to memorize indispensable matters, such as ranking of the guest who gives his service, a technical thing, how to have a plate, and how to use a server.

A technical thing can be mastered while repeating experience on the spot. However, the sincerity to the party or the guests is the most important as service person.

 

– the service number and order time –

If it is the 14 table + main as shown in a figure [Taking-a-seat luncheon party (Formal Dinner)], generally as for service person, a number of tables 14ps + main waiter + backroom person (called a runner) will be in charge of service. They are a total of 16ps. These 16ps + Person-in-charge + assistant (assistance of person in charge) + regular employees manage the party. The so-called order time in which you go into the hall is 1 hour (or 1 hour and a half) before guests, except for the case of being special.

 

Please see a layout shown in the figure [the white board of a European-food wedding]. Please be sure to have the matter currently written here in mind. The regular employee on the day writes this white board, and performs the arrangement. You take charge of the table of the name in the large size round-table of this white board.

 

Henceforth, let's see the figure of this white board, the layout in the hall, and a table arrangement (about all the courses of Japanese-style food, European food, Chinese food, and a compromise dish). Before that, let's check the fundamental matters.

Service should perform a drink and a dish according to the main (service person for Bridge and boridegroom table) altogether.

The fundamental order of service is a counterclockwise rotation and a clockwise rotation.

As exceptions, when you perform champagne and coffee service, remove plates, put plates, put sugar and cream, and Petit Fours, the order of serivice is a clockwise rotation round.

Serve all of dishes and drink from a guest's right-hand side and remove them from a guest's left-hand side.. However, only platter service is served from a guest's left-hand side. (Service of soup pot service of soup, "sugar and cream", and Petit Fours is from left-hand side similarly).

Go into the hall, without extracting the cork of champagne, turn to an opposite side to guests (i.e., the wall), and extract a cork simultaneously with cake cutting. In addition, even when there are directions "Extract a cork not on the inside of the hall but on the reverse side", don't turn a cork to people by any means.. Keep in mind that a cork may not fall out easily or may fall out immediately. The timing, "Simultaneously with cake cutting," is not understood if you are not looking at the main too, please turn cautions to the main from this time.

Let's always clean a sideboard. Although a sideboard can be used as a place on which the removed things etc. are put temporarily, when you go to the reverse side, please use mind for the removed things on the sideboard, and when you go into the hall conversely, go with the beer, juice, spare silver, etc. which should be filled up. (Be always careful not to carry out a useless motion.)

Please the inside of the party tries hard not short of a drink. Please be sure to perform ashtray exchange diligently.

Service person who does not noticed when a guest speaks, and service person with slow service of cooking tend to become negative. A guest's situation is not grasped only by standing in the hall. Please put the whole hall into a view and keep positive service in mind.

 

These are the notes of drink service.

The following matters are common to every course of European food, Japanese-style food, and Chinese food. Please memorize them firmly.

Please be sure to give your service on a tray about the whisky and water, juice, and oolong tea, etc., which are mainly served with a glass. In the case of a wedding, there may be waitresses who mainly serve the drink called "drink girls".In this case, please cooperate with them and give your service. However, don't leave all drinks to drink girls.

Please be sure to serve the things (beer, wine, etc.) to serve with a bottle so that a label is suitable for a guest. After finishing pouring especially about wine, please turn a bottle, cut waterdrop, and wipe the spout of a bottle with the arm towel which it had in the left hand.

When you have a glass, please keep in mind to have the lower one as much as possible. Don't have the portion which lips touch.

As mentioned above, they are basic matters about service of a European-food wedding. There are many things which must be kept in mind fundamentally in service of formal dinners, such as service of the menu of Japanese-style food, Chinese food, and a compromise dish, a table arrangement, standby, and clearing up. Since we will use figures from now on or actually teach you in a banquet hall, please do your best by all means. It is most important to have confidence when we give our service. Having consciousness of being a pro leads to your confidence.

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The example of a table arrangement

European-food wedding

Japanese-style food wedding

Chinese food wedding