Learning Objectives and Outcome:

• Understand the importance of table setup in creating a welcoming and aesthetically pleasing dining environment.
• Understand the etiquette of using napkins and utensils, including when and how to use them during the meal.
• Gain knowledge of wine service procedures, including opening, presenting, and pouring wine for guests.
• Understand the importance of temperature control, proper handling, and storage of wine to maintain quality and freshness.
• By the end of this topic, you will be equipped with the skills and techniques necessary to set tables with elegance and precision, as well as to provide exemplary service in formal dining settings. You will understand the importance of attention to detail, etiquette, and professionalism in delivering exceptional dining experiences to guests.

Glossary Terms 

• Table side Service: A form of dining service where certain food preparation or finishing steps are performed at the table in front of the guests, adding a theatrical element to the dining experience.
• Clearing and Crumbing: The process of removing used dishes and debris from the table between courses and ensuring the table remains clean and tidy throughout the meal.
• Guest Interaction: How servers engage with guests, including greeting, taking orders, answering questions, and providing recommendations with professionalism and courtesy.
• Timing and Coordination: The ability of service staff to synchronize the delivery of food and beverages to ensure that all guests receive their meals at the appropriate time and temperature.

Hospitality Etiquette: The general code of conduct and courtesy observed by service staff to ensure that guests feel welcome, comfortable, and well-cared-for during their dining experience.