(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin
(b)i List the two classes of table service (ii) Give one example of any one of the classes listed in 2(b)(i).
(c) List two types of spoons used in the service area.
Explanation
(a) Uses of the following terms on a dining table (i) Place card: (a) Place cards are used on the dining table to indicate where the guests should sit (b) They are used only for a large luncheon or dinner parties.(c) It is a written card to identify each individual or group of guests in a social gathering. (i)Wine list: (a) It enables guests to know the prices of the wines available. (b) It helps guests to know the wines available for service and make their choice. (iii) Napkins: (a) They are used by guests to prevent stains on their clothes. (b) They are used for wiping the mouth during and after eating.. (c) To wipe/clean the hands. (d) To decorate the dining table. (e) For crumbing down.
(b) (i) Classes of table service- Informal table service and formal table service (b) (ii) Example of the classes of table services listed in 2(b)(i) - Formal table service: Continental, Cocktail, Luncheon, Dinner, Silver and gueridon services. Informal table service:- Plate/American service , Family, Compromise, Buffet, English and Russian.
(c) Types of spoons used in the service area. (i) Table spoon/Diner spoon (ii) Dessert spoon (iii) Tea spoon (iv) Coffee spoon (v) Bouillon spoon (vi) Soup spoon (vii) Sundae spoon/ ice cream spoon. (viii) Egg spoon (ix) Soup ladle (x) Service spoon (xi) lce cream scoop (xii) Preserve spoon (xiii) Cheese spoon (xiv) Scooping spoon.