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silverware and other necessary dishes on the dining table
so diners do not have to carry them. When seating at
the dining table is not adequate, or for a stand-up buffet,
silverware and napkins are placed on the buffet table.
All foods may be arranged on the buffet, or some items
may be taken from the buffet and served after the guests
are seated.
Serving responsibilities for buffet service are fewer,
but they are no less important. The buffet and dining
table should be watched constantly so items are
replenished before they run out; also, to remove soiled
dishes immediately after use. After the diners are
seated, the buffet will require constant attention so it
remains attractive for latecomers or anyone desiring
seconds.
When everyone has finished the main course, the
main course foods should be removed from the buffet
table. The dishes and used silverware should be
removed from the table. If the dessert is to be served
from the buffet table, the dessert and appropriate serving
dishes should be arranged as soon as the main course
foods are removed. Otherwise, the dessert should be
served at the table.
DINING TABLE CENTER ITEMS
After setting the individual places, you should then
set the dining table center items. These items include
standard items that are typically used at every meal and
meal-related items that may be included on the basis of
menu requirements.
The standard center items will
always be placed on the dining table when setting up the
table.
Standard Center Items
Figure 9-1 shows standard center items. The
descriptions of these items are as follows:
l The sugar bowl is a small, silver, oval-shaped
container with a short pedestal stand and lid. It is always
set with a sugar spoon.
l Salt and pepper shakers may be all silver or
they may be glass with silver tops. The salt should
always be kept loose and dry. When placed on the
dining table, both shakers should always be at least
three-fourths full.
. The coffee cream pitcher is similar in size and
shape to the sugar bowl but has a spout and no top.
One set of these standard items is provided for every
six diners. However, a set of salt and pepper shakers is
provided for every four diners. The standard center
items are arranged with the sugar bowl centered between
the salt and pepper shakers on one side of the table and
the creamer on the other side. The salt shaker should be
placed on the right side toward the head of the table.
Most ships consider some type of centerpiece as
standard. This centerpiece usually consists of a silver
fruit bowl containing either fresh or artificial fruit for
breakfast or fresh or artificial flowers for lunch or
dinner. If used, centerpieces should be lined up and
arranged across the tables to present a neat, attractive
uniform appearance.
Figurc 9-1.-Standard center items.
9-9
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