be trained to serve food properly because serving
techniques also affect sanitation and attractiveness.
They should be given detailed instructions on the proper
serving of each menu item.
To avoid possible
contamination, utensils and dishes should be properly
handled during serving. Servers hands should not come
in contact with eating surfaces of bowls, trays, or
Serving Line and GM Appearance
All items of mess gear should be inspected for
cleanliness and should be supplied in sufficient number
to last the entire serving period. The serving counters
and steam tables should be checked for cleanliness
before foods are set in place. Condiment bottles,
including tops, should be thoroughly cleaned. During
meal service, keep serving lines and salad bars wiped
down. Wipe up spills immediately. Sponges and other
cleaning aids should be kept out of sight. If used,
sponges should be spotlessly clean. Dirty sponges
detract from meal service. Return soiled empty serving
inserts and containers to the galley.
SERVING THE FOOD
Soups and chowders are placed on the steam table
in deep well inserts. Use the 8-ounce ladle to serve as
follows (key serving points follow each step):
1. Pick up the soup ladle. Hold the ladle about
halfway down the handle, grasping it between the thumb
and forefinger. This firm hold makes it easier to balance
a full ladle.
2. Stir the soup or chowder. Stirring distributes the
solid particles and the temperature evenly.
3. Dip from the bottom. Solids settle to the bottom,
and the soup or chowder at the bottom of the insert is
the hottest. Dip while solid particles are in motion.
4. Raise the ladle above the level of the soup bowl.
The customer in line has extended the tray and soup
bowl toward you.
As you raise the ladle, the liquid it
contains will settle so it is easier to pour, and it will not
spill over the sides.
5. Tip the ladle slightly and pour slowly. Direct the
pouring into the center of the soup bowl.
Whenever you serve stew, chili con came, or any
similar item, you should use the same technique. Stir to
distribute the solid particles and the liquid evenly and
then dip from the bottom. This is the only time you
should stir these items. When there is a lull and you are
waiting for the next person to come through the line, do
not stand and idly stir the vegetables. The less they are
stirred, the better they will maintain their appetizing
As you serve items that are in shallow inserts, serve
the food from the back of the pan toward the front of the
pan in an orderly system across the pan. Types of food
that should be served this way are macaroni and cheese,
baked lasagna, or lyonnaise potatoes. A uniform way of
serving helps maintain the fresh appearance of the food
and promotes eye appeal.
Butter patties should be served from a dispenser. If
a dispenser is not available, the ready-to-serve patties
may be placed on a tray and set over a container of ice
on the serving line. Unwrapped patties should be placed
on paper chips and arranged on a tray set over ice.
Dry cereal also should be served from a dispenser.
It should never be served directly from the packing
carton. If a dispenser is not available, the individual
packages should be arranged on a tray on the serving
Bread will remain fresher if served from dispensers.
Otherwise, bread should be opened as needed, removed
from the wrapper, and placed in a shallow container on
the serving line. Galley-baked bread should be sliced
and replenished when needed during the meal. Chilled
bread should be heated before meal service. To give a
fresh-baked quality to breakfast pastries, coffee cakes,
and sweet rolls, heat them in an oven (250°F) for 8 to
10 minutes before serving.
The MS assigned to supervise the serving line has
two responsibilities regarding portion control. One is to
see that servings are fair. The other is to make sure the
amount served is not more than the individual requests.
The portion size of some items can be regulated on
the serving line by using standard ladles and spoons.
When you serve meat, guesswork on correct portion
sizes can be eliminated by using scales to check one or
two slices before you cut the entire batch. Some meat
items are precut in individual serving portions; for
example, grill and Swiss steaks, pork slices (chops), and
Temperature of Food
The steam table should be prepared in advance.
Water has to be placed in the steam table and the steam
table turned on. This will allow the water to be at a