FISH FILLET

OPENING SPARKLING WATER AND SERVE

FRUIT CUTTING ( APPLE )

FRUIT CUTTING ( KIWI )

FRUIT CUTTING ( BANANA)

HOW TO CLEANING CROCKERY, GLASSWARE AND CUTLERIES

SALAD TOSSING

Watch it!

ALA CARTE SETTINGS

A menu with much more choice (15 - 20 dishes of starter/main/desert), and you don't have to have three or more courses, you can chose a main only if you want. The price is usually by the item, rather than a fixed price as with table d'hote . Watch it!

Too easy! Try it by yourself!:)

TABLE D'HOTE SETTINGS

Table D'Hote is a menu with multiple courses, but only a few choices (E.G. 3 starters, 3 mains, 3 desserts), usually charged at a fixed price. The terms set meal and set menu are also used. The cutlery on the table may also already be set for all of the courses. Let's check it out! :)

Easy right? So good luck! :)

NAPKIN FOLDING (Heart)

Hi yuollss,
and Assalamualaikum wbt to my muslim readers..

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half diagonally (one point).

  

3. Bringing other two points up to centary.

4. Fold them back for the two points.

5. Turn over the napkin and fold the back part.

6. Fix the corner make it look more round for heart.

NAPKIN FOLDING (Twin Candle Napkin Roll)

Hi yuollss,
and Assalamualaikum wbt to my muslim reader..

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half diagonally.

3. Roll the napkin from the long side to the point as tightly as you can. A tighter roll will create a stiffer candle in the end product.

4. Fold the candle roll in half.

5. Stick it in your napkin ring and stand it up on the table. Now sit back and laugh as everyone knocks them over!

NAPKIN FOLDING (Silverware Napkin Roll)

Hi yuollss,

and Assalamualaikum wbt to my muslim reader..

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half diagonally.

3. Orient the napkin so the longest side is toward you, and then place the silverware on the inner-edge of the long side.

     

4. Fold both sides in and over the silverware. Do not crease.

  

5. Tightly roll the silverware into the napkin.

6. There you are, easy peazy mac and cheezy!

NAPKIN FOLDING (Fan)

Hi yuollss,
and Assalamualaikum wbt to my muslim reader..

Step 1: lay the napkin out flat.

Step 2: fold the left over so the fold is at the left.

Step 3: begin accordion folding at the bottom for the left and right side. 

Step 4: pleat only 2/3 of the napkin.

Step 5: fold the right side in half, underneath.

Step 6: put the right and left of the balanced side inside the pocket

Step 7:  let go of the pleats and let the fan out.

NAPKIN FOLDING (NeckTie)

Hi yuollss,
and Assalamualaikum wbt to my muslim reader..


Napkin Folding (NeckTie)

 1. Lay the napkin face-down and orient it so that one of the corners points to you.

2. Starting at the upper tip, fold the right side about 1/3 of the way diagonally to the left. Don't press the fold down yet.

 3. Repeat the last step with the left side and then adjust them both if needed so that both sides are symmetrical. now press down the folds.

4. Fold the right side in about 1/3 of the way starting from the upper tip, similar to what we did in the last two steps. Don't press it down yet.

5. Repeat the last fold along the left side and adjust for symmetry. When you're happy with the shape of your tie, press the folds down.

6. Fold the upper 1/3 of the tie diagonally to the right so the tip of the tie is perpendicular to he lower part.

     

7. Turn the tie over so the tip is now pointing left.

  

8. Wrap the tip around the top of the tie and tuck it in underneath to create the knot. There you are, your very own clever necktie napkin!

TABLE CLOTHING

Hi yuollss, 
and Assalamualaikum wbt to my muslim reader..


1. Hold, Open and Close Table

2. Folding Table Cloth

3. Laying Table Cloth

4. Changing Table Cloth

TYPES OF CUTLARIES

Cutlery is used not only in food service but also in food preparation and is an essential item in the hospitality industry. Hospitality Products carry a wide variety of cutlery products from basic cutlery to beautifully presented cutlery gift sets. Our range includes butter, cheese, carving, steak, fish, cake forks, dessert, fruit forks and soup spoons to name a few, as well as normal table cutlery, and cutlery for serving. 

Oval Soup Spoon

• The oval soup spoon is similar in size and shape to a tablespoon, only the bowl is a little smaller and tapers slightly to a tip and the handle is shorter. 
• The overall length of the oval soup spoon varies from approximately 5¾ to 8¼ inches.
• The oval soup spoon is used differently in formal and informal dining.

• At a formal dinner, soup is served in a soup plate and the oval soup spoon is the only spoon laid on the table.
• At an informal meal, the oval soup spoon is used to eat any food presented in a large, shallow soup bowl, such as chili, stew, ravioli, and dessert.

Iced-Beverage Spoon

• The iced-beverage spoon, also known as an iced-tea spoon, is used to stir sugar in cold beverages served in a tall glass, such as iced tea or iced coffee.

• It is used only for informal dining. 

Place Spoon

The place spoon is an all-purpose spoon slightly larger than a teaspoon but smaller than a tablespoon, a utensil used originally to sip cream soup and eat dessert.

Teaspoon

• The average teaspoon measures approximately 5½ to 6¼ inches in length.
• The teaspoon is used only in informal dining to stir hot beverages, sip soup, and eat solid food, and it is the wise host who collects extras.

Ice-Cream Spoon

• The ice-cream spoon, also known as an ice-cream scoop looks like a miniature shovel.
• It is approximately 5 inches in length and made with a wide shallow bowl to afford a generous bite.
• The ice-cream spoon is used at informal meals only to eat frozen dessert served on a plate, such as ice-cream roll.
• In formal dining, two dessert utensils are presented and the ice-cream spoon is not used.

Citrus Spoon

• The citrus spoon, also known as a grapefruit spoon, orange spoon, and fruit spoon features an elongated bowl and a pointed tip, a shape used to eat segmented fruit, such as a grapefruit or an orange.

Demitasse Spoon

• The demitasse spoon, also known as a mocha spoon to stir coffee made with an equal amount of hot chocolate, is approximately 3¾ to 4½ inches long, in proportion with the demitasse cup and saucer used in formal dining. 
• At a formal dinner or formal luncheon, coffee is served in a demitasse cup, and a demitasse spoon is used if sugar is added.

DESSERT FORK

• The dessert fork is a specialized fork ap­proximately 6 to 7 inches in length, that looks similar to a salad fork, only a little narrower. 
• It is not made as part of a flatware set. 
• The left tine is extrawide to provide leverage in cutting firm dessert, such as baklava.
• The dessert fork is used in formal and informal dining.

ICE-CREAM FORK

• The ice-­cream fork features a wide shallow bowl with three tines at the tip. 
• The spoon part is used to scoop and eat soft ice cream, and the tines to cut, spear, and lift firm bites to the mouth. 
• As two dessert utensils are provided in formal dining, namely a dessert.

PASTRY FORK

• The pastry fork evolved about 1880. 
• It looks similar to a salad fork, but it is narrower and slightly shorter, approximately 5 to 5½ inches long. 
• To provide leverage in cutting, the left tine is often notched. 
• The pastry fork is used in informal dining, although it is not essential; it is not used in formal dining where two dessert utensils are presented.

 Dinner Fork: 

•  This worked beautifully for things like meat. 
• However, it doesn't work so well with peas or corn or such. 
• More tines were added to make it easier to capture a variety of things from meat to legumes to vegetables. 

Salad Fork: 

• Same general idea of a dinner fork but it's a bit smaller and the tines are shorter. 
• See, there is some method to the madness. 
• Here's the rule on salad forks: if your main course is a salad or if your salad is served as a side dish to your entrée, use your dinner fork. 

Seafood Fork: 

• The purpose of a seafood fork is to spear seafood served in a compote or a shell, such as shrimp cocktail or coquille St. Jacques.
• The seafood fork is used in formal and informal dining

Beef Fork: 

• A fork used specifically for picking up thin slices of meat
•  It's shaped like a regular fork but it's bigger and the tines are curved outward.