BASIC WESTERN

FOOD KNOWLEDGE

STEPHEN AND CONNIE
BASIC FOOD HYGIENE

THE PROCESS OF CLEANING

EQUIPMENT AND UTENSILS

SCRAPING
RINSING
WASHING
RINSE AGAIN TO REMOVE SOAP
SANITISATION
BASIC FOOD HYGIENE

BENCHES AND FOOD PREPARATION

BRUSH WIP OR SCRAPE TO REMOVE DIRT

RINSE TO REMOVE REMAINING

WASH WITH HOT SOAPY WATER

RINSE WITH HOT CLEAN WATER

SOAK OR WIPE OVER SANITISER

AIR DRY AS CLOTHS AND TEA TOWELS SPREAD BACTERIA

BASIC FOOD HYGIENE

BE SURE OF THE FOLLOWING

THE RIGHT CHOICE OF DETERGENT

THE TYPE AND AMOUNT OF DIRT

TEMP AT WHICH DETERGENT IS EFFECTIVE

THE CONCENTRATION OF DETERGENT

BASIC FOOD HYGIENE

SANITISATION IS WHERE YOU STERILISE AN AREA
USING A BACTERIA KILLING PRODUCT AFTER
CLEANING


KILLS MICOBES
EVERYTHING THAT HAS FOOD CONTACT SHOULD
BE SANITISED
HEAT IS ALSO A SANITISER
WATER TEMPS MUST BE OVER 75 DEGREES TO
OCCUR
75
BASIC FOOD HYGIENE

CLEANING SCHEDULE MUST INCLUDE

THE AREA OR EQUIPMENT

HOW TO BE CLEANED

HOW FREQUENTLY

THE DIVISION RESPONSIBLE FOR THE CLEANING

BASIC FOOD HYGIENE

PEST CONTROL
THEY CONTAMINATE FOOD BY
CARRYING HARMFUL MICROBES

URINATING AND LEAVING DROPPINGS

SPOILING FOOD STOCKS

BASIC FOOD HYGIENE

TEMPERATURE CONTROL

ABOVE 60 DEGREES
60
BELOW 5 DEGREES
5
HAZARDOUS FOODS THAT SHOULD BE KEPT OUT OF THE DANGER ZONE ARE

MEAT AND POULTRY RAW OR COOKED

DAIRY PRODUTS

EGGS

ALL SEAFOOD

COOKED VEGETABLES AND CEREALS

COOKED RICE AND PASTA

BASIC FOOD HYGIENE

LESS HAZARDOUS FOODS AS PATHOGENS CANNOT GROW
IN THEM, THOUGH OTHER MICROBES STILL CAN

DRIED FOODS ( UNTIL COOKED OR RE-HYDRATED )

SOUR (ACIDIC ) FOODS

SWEET OR SALTY FOODS

FROZEN FOODS UNTIL THAWED

FOODS HIGH IN FAT, BUTTER, OIL, CHOCOLATE

BASIC FOOD HYGIENE

STORAGE REQUIREMENTS

DRY FOODS- BETWEEN 10- 21 DEGREES AND A MINIMUM OF
15 CM OFF THE FLOOR
10 12 15cm
FROZEN FOODS BELOW 18 DEGREES
18
FRUIT AND VEGETABLES 4 DEGREES OR COLDER
4
BANANAS ONIONS AND POTATOES IN DRY STORAGE
BETWEEN 10 AND 21 DEGREES
10 12
BASIC FOOD HYGIENE

COOKED FOODS

IF A LARGE BATCH IS COOKED AND NEEDS TO BE STORED SUCH AS SAUCE, RICE
OR GRAVIES THE FOLLOWING MUST BE FOLLOWED

DIVIDE INTO SMALLER AMOUNTS IN SMALL SHALLOW CONTAINERS

STIR REGULARLY

USE ICE BATHS TO REDUCE TEMP QUICKLY

USE LEFTOVERS WITHIN 72 HOURS UNLESS FROZEN
72
LABEL FOOD WITH USE BY DATE

BASCI FOOD HYGIENE

THAWING FOOD

MUST NOT ENTER THE TEMP DANGER ZONE WHILE THAWING

SHOULD BE LEFT IN THE FRIDGE AT 4 DEGREES LEAVING
SPACE AROUND FOR AIR
4
IN MICROWAVE ONLY WHEN COOKED OR EATEN
IMMEDIATELY

UNDER COLD RUNNING WATER FOR ITEMS WRAPPED IN
PLASTIC

BASIC FOOD HYGIENE

FOOD SHOULD ONLY BE COOKED AFTE IT HAS BEEN

COMPLETELY THAWED
REHEATING FOOD
REHEAT RAPIDLY TO MINIMUM OF 60 DEGREES
60
HIGHEST POSSIBLE TEMP SHOULD BE USED

NEVER USE HOLDING UNITS OR BAIN MARIES TO REHEAT
FOOD

BASIC FOOD HYGIENE

SEPERATING RAW AND COOKED FOOD

THE PROCES OF MICROBES BEING TRANSFERRED
FROM ONE PLACE TO ANOTHERIS CALLED CROSS-
CONTAMINATION


EXAMPLE- IF THE SAME BOARD USED TO CUT UP
SALAD HAD BEEN USED TO CUT UP RAW CHICKEN

BASIC FOOD HYGIENE

USE DIFFERENT KNIVES FOR RAW AND COOKED
FOOD

DIFFERENT CHOPPING BOARDS FOR DIFFERENT
TYPES OF FOOD

IF ON DISPLAY ENSURE RAW AND COOKED FOODS
SEPERATED

THOUROUGHLY WASH HANDS AND DRY BEFORE TOUCHING
OR PREPARING FOODS AND BEFORE MOVING ON TO NEW
FOOD GROUPS

BASIC FOOD ORDER TAKING

KNOW THE MENU AND WINE LIST AND SPECIALS OF THE DAY

KNOW PREPARATION METHODS AND TIMES

STAND STRAIGHT AND SPEAK CLEARLY

MAKE SUGGESTIONS USING SELLING TECHNIQUES

WRITE THE ORDER DOWN CLEARLY

REMOVE MENU FROM GUESTS

DOUBLE CHECK THE ORDER

TRANSFER TO CORRECT AREA

BASIC ORDER OF SETTING UP

PLACE TABLES IN CORRECT POSITION

PLACE CHAIRS
LAY NAPKINS AND PLACEMATS
MAIN COURSE KNIVES
MAIN COURSE FORKS
MENU SPECIFIC ITEMS
SIDE PLATES
SIDE KNIVES
GLASSES
ACCOMPANIMENTS
BASIC SETTUP GUIDELINES

CUTLERY MAIN COURSE PLATE SIZE APART ( APPROX 23CM )

MAIN KNIFE (RIGHT) AND FORK (LEFT)

SHOULD BE 1 CM FROM PLATE
1cm
SIDEPLATES POSITIONED ON GUESTS LEFT HAND SIDE AND
1 CM FROM EDGE OF TABLE
1
SIDE KNIVES PLACED ON SIDE PLATE ON ROGHT HAND SIDE.
ALLOWS ROOM FOR BREAD ROLL

BLADES OF ALL KNIVES SHOULD FACE THE LEFT


BASIC TABLE SETTUP

FIRST WINE GLASS 2.5 CM FROM TOP OF MAIN KNIFE
25cm
ADDITIONAL GLASSWARE PLACED 45 DEGREE ANGLE TO
THE LEFT OF 1ST WINE GLASS
45
FOLDED NAPKIN IS THEN PLACED IN CENTRE OF MAIN PLATE

ADDITIONAL CUTLERY IF REQUIRED THEN PLACED ON
OUTSIDE OF THE MAIN COURSE CUTLERY WORKING OUT

TABLEWARE MUST BE SPOTLESS

EVERY TABLE SHOULD BE SET SIMILAR


BASIC TABLE SETTUPS
THERE ARE TWO BASIC TYPE OF
SETTUPS/ COVERS
ALA CARTE
SET MENU
ALA CARTE MENU

FEATURES A VARIETY OF DISHES ALL
INDIVIDUALLY PRICED

GUEST SELECTS DISHES THEY WOULD LIKE
USUALLY UP TO THE MAIN COURSE

ONCE GUEST HAS ORDERED ADDDITIONAL
CUTLERY CAN BE SET


SET MENU

CONSISTS OF PRE ARRANGED FOOD AT A FIXED PRICE FOR
THE WHOLE MEAL

CAN PRE- SET ALL CUTLERY INCLUDING DESSERT IN
ADVANCE AND GLASSES

SOUP
ENTRE
MAIN COURSE
DESSERT
WHITE WINE RED WINE
BASIC FOOD KNOWLEDGE
MEALS OF THE DAY

WESTERN MEAL TIMES

BREAKFAST 7AM-10AM

BRUNCH 10-MIDDAY

LUNCH 12-3PM

AFTERNOON TEA 3.30 PM 5PM

DINNER 6PM- 9.30PM

SUPPER 10PM MIDNIGHT

BREAKFAST


ENGLISH BREAKFAST

COOKED AND MAY INCLUDE BACON, EGGS, LIVER,
HADDOCK, BAKED BEANS, BEVERAGES, TOAST
AND CONSERVES



WESTERN BREAKFAST



CONTINENTAL

SET STYLE, LIGHTER THAN ENGLISH,
INCLUDES BREADS, CROISSANTS,
CONSERVES AND COFFEE

WESTERN BREAKFAST

AMERICAN

COOKED BREAKFAST INCLUDING SWEETER
ITEMS SUCH AS PANCAKES, WAFFLES,
SAUSAGES, FRENCH TOAST AND COFFEE




WESTERN BREAKFAST

BUFFET

MAY INCLUDE ALL OF THE ABOVE AND IS SET OUT
BUFFET STYLE FOR GUESTS TO HELP
THEMSELVES

WESTERN MEALS
BRUNCH


A CONTRACTION OF BREAKFAST AND LUNCH,
USUALLY CONTAINS ALL ITEMS FROM BRAKFAST
BUFFET PLUS SEVERAL LUNCH DISHES.
NORMALLY OFFERED ON WEEKENDS

WESTERN MEALS

LUNCH

IN SOME COUNTRIES THE MAIN MEAL OF THE DAY,
ALTHOUGH IN MANY COUNTRIES TREATED AS A LIGHTER
MEAL AND SMALLER PORTIONS OFFERED

WESTERN MEALS

AFTERNOON TEA

USUALLY A SELECTION OF
SANDWICHES, SMALL PASTRIES AND
CAKES WITH TEA OR COFFEE

WESTERN MEALS

DINNER

GENERALLY THE MAIN MEAL OF THE DAY,
NORMALLY CONSUMED AFTER WORK

GENERALLY INCLUDES ENTRE AND DESSERT
AND USUALLY CHARGED AT A HIGHER PRICE

WESTERN MEALS
SUPPER


CAN ALSO BE AN ALL NIGHT MENU IN THE HOTEL
OFFERING TOASTED SANDWICHES, SAVOURIES,
CHEESES AND SMALL GOODS

BASIC WESTERN FOOD
KNOWLEDGE
WHEN SERVING COURSE

SERVE FOOD IN CLOCKWISE DIRECTION

BRING PLATES OUT IN CORRECT ORDER FOR SERVING

KNOW WHO ORDERED WHAT
KEEP YOUR FINGERS OFF THE PLATE
ALWAYS SERVE THE MAIN PART FACING THE GUEST AT 6 OLOCK
6
WHEN EVERYONE IS SERVED CHECK FOR DRINKS,
ACCOMPANIMENTS AND TOP UP THE WINE

RETURN EVERY FEW MINUTES TO CHECK

BASIC WESTERN FOOD
KNOWLEDGE
STANDARD SEQUENCE OF SERVICE FOR PLATED LUNCHEON AND
DINNER

GREET GUEST
SEAT THE GUEST
UNFOLDING AND PLACING NAPKIN
OFFERING BEVERAGES
PRESENT AND EXPLAIN MENU
PRESENT WINE LIST
SERVE BEVERAGES
SERVE BREAD ROLLS
TAKE THE ORDER
CHANGE THE COVER
SERVICE OF WINES
SERVE FIRST COURSE

BASIC WESTERN FOOD
KNOWLEDGE
CLEARANCE OF FIRST COURSE

SERVE OF MAIN COURSE/ WINE/BEVERAGES

RE-OFFER BREAD ROLLS

SERVE MAIN COURSE ACCOMPANIMENTS

CLEARANCE OF MAIN COURSE

DE-CRUMBING THE TABLE

PRESENT/ EXPLAIN DESSERT MENU AND WINE LIST

BASIC WESTERN FOOD
KNOWLEDGE
TAKE THE DESSERT ORDER

SERVE DESSERT BEVERAGE

POSITION DESSERT CUTLERY

SERVE DESSERT

CLEAR DESSERT

CLEAR GLASSWARE

OFFER PORT / LIQUEUR

BASIC WESTERN FOOD
KNOWLEDGE
POSITION OF CHEESE CUTLERY / CROCKERY

SERVICE OF CHEESE

OFFER COFFEE

POSITION OF COFEE CUP/ MILK, SUGAR AND AFTER DINNER
MINT

SERVICE OF COFFEE

CLEARING THE TABLE


BASIC WESTERN FOOD
KNOWLEDGE
COMPLETION OF SERVICE

CLOSING THE BILL

PRESENTING THE BILL

FINALISING THE BILL

FAREWELLING THE GUEST

RE-SETTING THE TABLE

BASIC WESTERN FOOD
KNOWLEDGE
FILET MIGNON- CUT OF FILLET OF BEEF

FLAMBE- TO FLAME

FAST FOOD LIMITED MENU, QUICK SERVICE

FULL HOUSE- ALL ROOMS OR TABLES OCCUPIED

GATEAU- A CAKE OR TART

GRATUITY- AMOUNT OF MONEY ADDED TO THE GUESTS BILL
TO REWARD FOR GOOD SERVICE

GUERIDON- A SMALL TABLE OR TROLLEY PLACED BESIDE THE
CUSTOMERS TABLE FOR EXTENSION OF SERVICE- CAN INCLUDE
FILLETING OF FISH, LADLING OF SOUPS OR PORTIONING OF
CHICKEN


HOST / HOSTESS THE PERSON WHO RECEIVES THE CUSTOMER
AT THE ENTRANCE

JULIENNE- CUT IN THIN STRIPS ( VEGETABLES )

CONCASSE- PEELD, SEEDED AND DICED E.G A TOMATO

CONDIMENTS- SALT, PEPPER, MUSTARD, SUGAR

CONSOMME- CLEAR DE-FATTED BROTH

BASIC WESTERN FOOD
KNOWLEDGE
CORKAGE- A SURCHAGE ON ALCOHOLIC BEVERAGES WHICH APPLIES TO
BOTTLES PURCHASED OUTSIDE AND BROUGHT INTO THE RESTAURANT

COULIS- LIQUID PUREE

CRUMBING DOWN- REMOVING CRUMBS AND DEBRI FROM TABLE AFTER
MAIN COURSE

DEMI GLACE- BASIC BROWN SAUCE

DESSERT-THE SET COURSE AT THE END OF THE MEAL

ENTRE- COURSE SERVED BEFORE THE MAIN

ESCARGOTS SNAILS


BASIC WESTERN FOOD
KNOWLEDGE
AL DENTE- THE POINT AT WHICH PASTA SHOULD BE COOKED

AU GARTIN- SPRINKLED WITH BREADCRUMBS OR GOAS

CHEESE AND BROWNED

BECHAMEL- BASIC WHITE SAUCE

BRIOCHE- RICH SWEET YEAST BREAD

CALAMARI-SQUID

CANAPE- SMALL SAVOURY WITH A BASE OF BREAD OR BISCUIT

COMPOTE-FRESH OR DRIED FRUITS COOKED IN SYRUP SERVED HOT OR
COLD


CROUTON- DICED, FRIED BREAD USED AS GARNISH

ESCALLOPE- A THIN SLICE CUT ON THE SLANT

FLORENTINE- A DISH THAT INCORPORATES SPINACH

FRAPPE- CHILLED ON ICE

FUME- SMOKED

GNOCCHI- SMALL DUMPLINGS MADE OF POTATO

HOLLONDAISE- HOT SAUCE BASED ON EGG YOLKS AND BUTTER

KEBAB- MEAT COOKED ON SKEWER

MARINADE- MIXTURE OF OIL WINE USED TO SOAK RAW MEATS

BASIC WESTERN FOOD
KNOWLEDGE
MEDALLION- ROUND PIECE OF MEAT

MERINGUE- WHIPPED AND BAKED EGG WHITE

MISE EN PLACE- EQUIPMENT AND FOOD PREPARED IN
READINESS FOR SERVICE

PATE DE FOIE GRAS- PART OF THE LIVER OF FORCE FED
GEESE OR DUCK

PETIT FOURS- DECORATED SMALL SPONGE PIECES SERVED
WITH COFFEE

RESERVATION- A CUSTOMER HAS A TABLE OR AREA PUT ASIDEFOR THEIR
USE

SIDE STATION- A WORK STATION SITUATED IN A FOOD SRVICE AREA FROM
WHICH THE WAITER CAN WORK AND REPLENISH SERVICE EQUIPMENT

SILVER SERVICE- A METHOD OF TABLE SERVICE WHERE THE FOOD ITMS
ARE SERVED BY THE WAITER FROM A PLATTER USING A SPOON AND FORK

TABLE DHOTE- PRE-PRICED OR PRE-SELECTED MENU

WAITERS FRIEND- A COMBINATION BOTTLE OPENER, CORKSCREW PEN
KNIFE USED BY WINE WAITERS

ZEST- THIN STRIP OF THE PEEL OF THE FRUIT


BASIC WESTERN FOOD
KNOWLEDGE
MORNAY- A CHEESE SAUCE

MIXED GRILL- COMBINATION OF MEATS SUCH AS LAMB, STEAK,
SAUSAGE

MOUSSE- A HOT OR COLD, SWEET OR SAVOURY DISHES OF LIGHT
CONSISTENCY CONTAINED WHIPPED CREAM

NOISETTE- SMALL PICE OF LAMB FROM THE BONED LOIN

PESTO- COMBINATION OF BASIL, GARLLIC, LEMON, PINENUTS AND
OIL

PROSCUITTO- SMOKED PICE ITALIAN HAM SLICED THINLY AND
SERVED RAW



RAGOUT- A STEW OF BEEF, LAMB OR GAME

RATATOUILLE- COOKED VEGETABLE DISH OF ONIONS, TOMATO,
EGG PLANT, ZUCCHINI AND GARLIC

RISOTTO- RICE COOKED IN WINE OR STOCK

SAUTE- TO FRY IN A SMALL AMOUNT OF FAT

SEASON- ADD SALT AND PEPPER TO ENHANCE THE FLAVOUR


BASIC WESTERN FOOD
KNOWLEDGE
SOUPS
SEAFOOD BISQUE
TOMATO
POTATO AND LEEK
CARROT AND GINGER
MINESTRONE
BREAM OF CHICKEN
CREAM OF MUSHROOM
PEA AND HAM
BORTSCH
BASIC WESTERN FOOD
KNOWLEDGE

PASTAS
SPAGHETTI BOLOGNAISE

GNOCCHI
RAVIOLI
PASTA PRIMAVERA
LASAGNE
CANNELONI
SPAGHETTI NAPOLITAINE
BASIC WESTERN FOOD
KNOWLEDGE
TYPES OF SEAFOOD
OYSTERS
PRAWNS
CALAMARI
SQUID
LOBSTER
WHITEBAIT
SOLE
CAVIAR
BARRAMUNDI
TROUT
LING FISH
SALMON
CRAYFISH

BASIC WESTERN FOOD
KNOWLEDGE
TYPES OF VEGETABLES
AUBERGINE
CAULIFLOWER
CARROT
BROCCHOLI
SNOW PEAS
PEAS
BEANS
BRUSSEL SPROUTS
POTATO
PUMPKIN
MUSHROOM
CABBAGE
ONION
GARLIC
SWEET POTATO


BASIC WESTERN FOOD
KNOWLEDGE
TYPES OF SALADS
LETTUCE
TOMATO
BEAN SPROUTS
CUCUMBER
RADISH
CELERY
WATERCRESS

BASIC WESTERN FOOD
KNOWLEDGE
TYPES OF BREADS
WHITE
BROWN
GARLIC
HERB
PESTO
WHOLEMEAL
RYE
SOURDOUGH
LEVEN
TURKISH
PUMPERKNIKEL
BRUSHETTA
BASIC WESTERN FOOD
KNOWLEDGE
FRUITS
ORANGE
APPLE
PEAR
PEACH
BANANA
STRAWBERRY
RASPBERRY
BLUEBERRY
APRICOT
GRAPE
LYCHEE
WATERMELON
ROCKMELON
HONEYDEW MELON
BASIC WESTERN FOOD
KNOWLEDGE

APPETISER- NORMALLY A COLD DISH USED TO STIMULATE THE
APPETITE


SORBET- SMALL PORTION OF WATER ICE FLAVOURED WITH A
TANGY FRUIT AND SERVED IN A SMALL SHERRY GLASS OR
CHAMPAGNE FLUTE. IT CLEANSES THE PALATE AND NEUTRALISES
THE TASTEBUDS FOR THE MAIN COURSE. SOMETIMES SERVED AS
A DESSERT


BASIC WESTERN FOOD
KNOWLEDGE
SALADS
SALADS CAN BE SERVED IN SIMPLE FORMS
CONSISTING OF ONLY ONE OR TWO INGREDIANTS
SUCH AS LETTUCE, ENDIVE, TOMATO, CUCUMBER,
WATERCRESS, BEETROOT OR MORE ELABORATE
AND INCLUDE FRUITS AND NUTS


BASIC WESTERN FOOD
KNOWLEDGE
SIMPLE SALADS ARE COMPOSED OF A GREEN VEGETABLE
TYPICALLY LETTUCE. OTHERS CAN INLCUDE CABBAGE FOR
COLESLAW

COMPOUND SALADS ARE BLENDED OR COMBINED AND
OFTEN FEATURE SHELLFISH. FISH, CHICKEN, MEAT AND
USUALLY BLENDED WITH AN APPROPRIATE DRESSING

FRUIT SALADS ARE USED MAINLY FOR DESSERTS

BASIC WESTERN FOOD
KNOWLEDGE
PREPARATION OF SALADS
ALL RAW SALAD VEGETABLES SHOULD BE WASHED AND
DRAINED THOROUGHLY

ATTENTION SHOULD BE GIVEN TO CAREFUL DECORATION
AND GARNISHING OF SALADS

CAREFUL THOUGHT NEEDED IN COMPOUND SALADS AS TO
THE BALANCE OF FLAVOURS AND THE POSSIBLE
DUPLICATION OF VEGETABLES ELSEWHERE

SIMPLE BASIC OIL AND VINEGAR DRESSINGS NIS WIDELY
USED
BASIC WESTERN FOOD
KNOWLEDGE
INGREDIENTS FOR DRESSING

OIL- THE CLASSIC DRESSING IN SALADS IS OLIVE OIL OF THE
FIRST PRESSING

VINEGAR AND LEMON- IDEAL CHOICE IS RED WINE VINEGAR
ALTHOUGH CIDER VINEGAR MAY BE USED

HERBS AND SEASONING- FRENCH MUSTARD, MUSTARD
SEEDS, GARLIC, CHIVES, SRING ONIONS , FENNEL, MINT.
HORSERADISH, OLICES, GRATED CHEESE, SOY SAUCE

SALT AND PEPPER
CAYENNE PEPPER AND PAPRIKA CAN ALSO BE USED

BASIC WESTERN FOOD
KNOWLEDGE
TYPES OF LETTUCE
ROMAIN OR COS- ELONGATED COURSE LEAVES

CRISPHEAD- MOST POPULAR IS ICEBERG

BUTERHEAD OR CABBAGE LETTUCE- MELLOW,
TENDER

MIGNONETTE- LIKE BUTERHEAD BUT BROWNISH
AND SLIGHTLY BITTER

BASIC WESTERN FOOD
KNOWLEDGE
CHEESES
BAVARIAN BLUE
BRIE
BLUE CASTLELLO
CAMEMBERT
CHEDDAR
CHESIRE
COTTAGE
EDAM
GORGONZOLA
GOUDA
GRUYERE
MOZZARELLA
PARMESAN
RICOTTA
STILTON

BASIC WESTERN FOD
KNOWLEDGE
SALAD TROLLEYS
ENTRE PLATES, SALAD BOWLS

SERVICE CUTLERY- GENERALLY WOODEN

PEPPER GRINDER
SALT
OIL AND VINEGAR SET
MUSTARDS, TABASCO, LEMON JUICE
SPARE SERVIETTES

BASIC WESTERN FOOD
KNOWLEDGE
MEAT DISHES
SERVICE CUTLERY
MAIN COURSE PLATES
SIDE PLATES
SMALL FORKS FOR OYSTER ETC
SPARE NAPKIN
EMPTY BOWL
INGREDIENTS TRAY
SALT AND PEPPER
OIL
BASIC WESTERN FOOD
KNOWLEDGE
CHEESE TROLLEY
ENTRE PLATES
CHEESE CUTLERY
CARVING BOARD
PEPPER GRINDER
SPARE SERVIETTES
SERVICE CUTLERY
BREAD, CELERY STICKS, DRIED NUTS,
CRACKERS, DRIED APRICOTS, PEARS,
APPLES
BASIC FOOD WESTERN
KNOWLEDGE
DESSERT PLATES
SERVICE CUTLERY
SLICERS
KNIVES
SPARE NAPKINS
A PLATE FOR DIRTY CUTLERY
SERVICE CUTLERY
A RANGE OF LIQUEURS TO POUR OVER
DESSERT
CASTOR SUGAR
BASIC WESTERN FOOD
KNOWLEDGE
HOT BEVERAGES
HEAT RESISTANT GLASSES
DOYLEY PLATES
SUGAR
PANS
LADLES
SUGAR BOWL
TEASPOONS
TABLECKOTHS
ALCOHOL E.G IRISH WHISKY
COFFEE
BASIC WESTERN FOOD
KNOWLEDGE
EXAMPLES OF QUESTIONS FOR RESTAURANT

HAVE YOU TRIED OUR BLUEBERRY TART

OUR HAMBURGERS ARE GREAT

MAY I SUGGEST A TYPE OF WINE

CAN I TELL YOU ABOUT OUR DAILY SPECIALS

OUR CHEFS SPECIALITY IS

CAN I GET YOU A CUP OF COFFEE
ARE YOU READY FOR AN AFTER DINNER DRINK
I THINK YOU MIGHT ENJOY OUR SEAFOOD SALAD

CAN I INTEREST YOU IN A LIQUEUR