Difference between Red Wine Glass and White Wine Glass

Red Wine Glasses (8-14 oz)

Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe. Since most reds are meant to be consumed at room temperature, the wider bowl also allows the wine to cool more quickly after hand contact has warmed it. Red wine glasses can have particular styles of their own, such as:

· Bordeaux glass: Tall with a wide bowl, and is designed for full bodied red wines like Cabernet and Merlot as it directs wine to the back of the mouth. 

· Burgundy glass: Larger than the Bordeaux glass, it has a larger bowl to accumulate aromas of more delicate red wines such as Pinot Noir. This style of glass directs wine to the tip of the tongue.

White Wine Glass (8-14 oz)

White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature for two reasons;

· The reduced surface area of the glass (in comparison to red wine glasses) means less air circulating around the glass and warming the wine. 

· The smaller bowl of the glass means less contact between the hand and the glass, and so body heat does not transfer as easily or as fast to the wine.

UNDESIRABLE QUALITIES OF A WAITER

i) Forgetting to great the arriving customer pleasantly.

ii) Letting guests seat themselves, in spite of being present near the table and not otherwise engaged.

iii) Refusing to assist a guest or seating a guest at a dirty table.

iv) Serving from the wrong side, when it is possible to serve from the correct side 

v) Not setting tables properly and placing empty sugar bowls / cruet sets on the table.

vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has been made.

vii) Being too familiar with guests. This could lead to embarrassing situations.

viii) Gathering in groups in operational areas and talking loudly and showing signs of irritability with other members of the staff.

ix) Leaving fingerprints on crockery / glassware or making a noise by clattering the service equipment.

x) Keeping the side station dirty or using torn or stained linen.

xi) Forgetting a dish that has been ordered, or serving wrong accompaniments.

xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an occupied table.

xiii) Being inattentive to a guest's needs, for example, forgetting special instructions from the guest, such as less chillies or no onions in the food

xiv) Using cold plates for hot food and hot plates for cold food.

xv) Touching food with one's hands.                               

xvi) Not following the rules of quality waiting at table.

xvii) Soliciting tips or questioning the amount of tips.  

Handling of Glassware and Storage

Handling of Glassware

1. Glassware is highly breakable and most delicate and expensive: hence most care has to be taken while handling glass equipment’s.

2. Glasses are normally stored in a glass pantry and should be placed upside down in single rows on paper-lined shelves, to prevent dust settling in them.

3. Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents.

4. The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style.

5. When glassware is machine or hand washed, each individual item must be polished and dried with a glass cloth made of linen, as water leaves stains on the glasses.

6. Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing.

                         

STORAGE

Glassware is normally stored in a glass pantry and should be placed in single rows on paper lined shelves, upside down to prevent dust settling in them. for the purpose of stacking and storing glassware. Such racks are also a convenient method of transporting glassware from one point to another which prevents breakage. Tumblers should not be stacked inside one another as this may result in breakage.

Do's and Dont's of Equipment Handling

Do's and Dot's of Equipment Handling 

1. Dump ice out of the glass; preheat the glass before pouring hot water.  Don't pour hot drinks in chilled or cold glasses.

 

2. Stack dishes according to size and kind.  Never stack too high. 

3. Handle stemmed glasses by the stem and tumblers by the base.  Never handle glasses in bouquet. 

4. Remove glass / china from buspan one at a time.  Don't unload china, glasses at random.

 

5. Use ice scooper for scooping ice.  Never use the glass for scooping ice. 

6. Never put cutlery into glasses, put them in appropriate containers. 

7. Make sure of an adequate back-up supply of glassware for rush periods. 

8. Always be on the lookout for cracked or chipped glassware and remove them. 

9. Never allow glass-to-glass contact on overhead racks, keep distant from each other. 

10. Never overload the tray / buspan. Load only what it can conveniently accommodate. 

11. Never buss glasses in the sink. Buss them directly onto divider racks. 

12. Never stack glasses.  Use trays and avoid over crowding them to prevent breakage.

HANDLING OF TABLEWARE

HANDLING OF TABLEWARE

i) Storage of cutlery and flatware is very important.  Each item has to be stored in the boxes or drawers lined with baize to prevent the items being scratched  

ii) They should be stored in cupboard or room which can be locked. 

iii) Cutlery and flatware may be stored in cutlery trollies.  

HANDLING OF CHINAWARE

HANDLING OF CHINAWARE

                Whatever quality of china or crockery is used, the most important thing to ensure is that it is washed, rinsed and dried correctly to ensure that no dirt, stains or streaks appear. 

1) Chinaware has a high breakage rate and, therefore, needs careful handling. 

2) They should be stored on shelves in piles or stakes of approximately two dozen each. Any higher may result in their toppling down.  

3) They should be stored at a convenient height for placing on, and removing from the shelves to avoid accidents. 

4) Chinaware should be kept covered to prevent dust and germs settling on it. 

5) Chipped and cracked items harbor germs and should, therefore, not be used and disposed off carefully. 

HANDLING OF GLASSWARE

HANDLING OF GLASSWARE 

1. Glassware is highly fragile and most delicate and expensive: hence at most care has to be taken while handling glass equipments. 

2. Glasses are normally stored in a glass pantry and should be placed upside down in single rows on paper-lined shelves, to prevent dust settling in them. 

3. Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents. 

4. The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style. 

5. When glassware is machine or hand washed, each individual item must be polished and dried with a glass cloth made of linen, as water leaves stains on the glasses.

 

6. Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing. 

UNDESIRABLE QUALITIES OF A WAITER

UNDESIRABLE QUALITIES OF A WAITER 

i) Forgetting to great the arriving customer pleasantly. 

ii) Letting guests seat themselves, inspite of being present near the table and not otherwise engaged. 

iii) Refusing to assist a guest or seating a guest at a dirty table. 

iv) Serving from the wrong side, when it is possible to serve from the correct side  

v) Not setting tables properly and placing empty sugar bowls / cruet sets on the table. 

vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has been made. 

vii) Being too familiar with guests. This could lead to embarrassing situations. 

viii) Gathering in groups in operational areas and talking loudly and showing signs of irritability with other members of the staff. 

ix) Leaving fingerprints on crockery / glassware or making a noise by clattering the service equipment. 

x) Keeping the side station dirty or using torn or stained linen. 

xi) Forgetting a dish that has been ordered, or serving wrong accompaniments. 

xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an occupied table. 

xiii) Being inattentive to a guest's needs, for example, forgetting special instructions from the guest, such as less chillies or no onions in the food 

xiv) Using cold plates for hot food and hot plates for cold food. 

xv) Touching food with one's hands. 

xvi) Not following the rules of quality waiting at table. 

xvii) Soliciting tips or questioning the amount of tips.

ATTRIBUTES OF A WAITER

                          ATTRIBUTES OF A WAITER

                                     The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambience are, poorly trained, untidy or rude staff can antagonize customers. On the other hand, if the staffs are well-trained and efficient, they can, to a certain extent, make up for other shortcomings in the services provided. 

1) Personal Hygiene and Appearance 

2) Good Conduct 

3) Good Memory  

4) Observation  

5) Concentration and Skill 

6) Salesmanship   

7) Ability to Assume Responsibility 

8) Maximise Revenue  

9) Punctuality 

10) Local Knowledge 

11) Personality 

12) Attitude to Customers 

13) Honesty 

1) Personal Hygiene and Appearance 

· All members of the staff should be well-groomed and clean at all times, as this gives them a sense of well-being and confidence to do their job efficiently.                                                     
· The hands of the waiting staff should be given special attention, as they are constantly under the scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with one's hair and face should be avoided. 
· Chewing gum should be avoided in all public areas of the hotel. 
· Minimum jewellery should be worn by the service staff. A wrist watch,   finger ring and plain earrings (for girls only) should be permitted. 
· If an employee has a skin problem, a doctor should be consulted immediately  
· Uniform should be clean and well-pressed. Shoes should be properly polished and well-fitting. 

2) Good Conduct  

   All service staff should be well-mannered and respectful to guests, and to senior members of the staff. They should be calm and pleasant, even in the most tiring circumstances. They should be able to satisfactorily solve any problem that may arise. In case of difficulty, a senior and experienced member of the staff should be consulted. Tact, punctuality and honesty are admirable qualities among service personnel.  

3) Good Memory  

  A good memory helps to improve performance. It also helps the service personnel to attend to small but important details such as remembering a guest's name or his likes and dislikes regarding food and beverage. 

4) Observation  

   A keen sense of observation and an eye for detail will help a member of the staff to be more efficient at his job. An ability to correctly judge people is definitely an advantage. A sense of anticipation in the service industry is an invaluable quality. The ability to anticipate what a guest or the management needs, even before it is asked for creates a very good impression. 

5) Concentration and Skill 

  Waiting at a table requires concentration and skill. Service staff should develop a sense of urgency in the performance of their duties. Good service may not be commented upon, but bad service is surely noticed and talked about. Service should be prompt without the show of haste. 

6) Salesmanship   

  Food and beverage service personnel are technical salespersons; hence they should have a thorough knowledge of the proper presentation and service of all the food and beverages served in the establishment. Waiters should be kept informed by their superiors of deletions or additions to the menu. 

7) Ability to Assume Responsibility   

  All service staff should be able to cope up with the demands of the job and possess the ability to assume responsibility. They should be loyal to their employers, responsible to the guests and friendly towards their fellow workers. They should not consider any job as menial, and should be willing to perform all kinds of jobs efficiently. This will help the service staff to grow in their careers and at the same time enhance the image of the establishment in the eyes of the guests. 

8) Maximise Revenue  

   Cutting down on costs and maximising the revenue of the establishment should be of prime objective to all members of the staff, even to those in junior positions. 

9) Punctuality 

  Punctuality is all-important. If staff is continually late for duty, it shows a lack of interest in his work and a lack of respect for the management and customers. 

10) Local Knowledge 

  In the interest of customers, the staff should have a certain knowledge of the area in which they work so that they may be able to advise the guests on the various forms of entertainment offered, the best means of transport to places of interest and so on. 

11) Personality 

  Staff must be tactful, courteous, good humoured and of an even temper. They must converse with the customer in a pleasing and well-spoken manner and the ability to smile at the right time 

12) Attitude to Customers 

  The correct approach towards the customer is of the utmost importance. The staff must not be servile, but should anticipate the customer's needs and wishes. A careful watch should be kept on customers at all times during the service without staring. Care should always be taken when dealing with difficult customers. (There is really no such thing as a 'difficult' customer – they are normal people whom one is uncertain how to deal with.) Staff should never argue with customers as this will only aggravate the situation. All complaints should he referred to someone in authority in the food service area. 

13) Honesty 

  This is all-important for the staff in dealings with both the customer and the management. If there is trust and respect in the triangle of staff, customer and management relationships, then there will be pleasant work atmosphere which encourages efficiency and a good team spirit among the food and beverage service operators.

TYPES OF RESTAURANTS

                 Restaurants often specialize in certain types of food or
present a certain unifying, and often entertaining, theme. For
example, there are seafood restaurants, vegetarian restaurants or
ethnic restaurants. Generally speaking, restaurants selling "local"
food are simply called restaurants, while restaurants selling food of
foreign origin are called accordingly, for example, a Chinese
restaurant and a French restaurant.

• Cafeterias

• Fast-Food Restaurants

• Casual Restaurants

• Fast Casual-Dining Restaurants

• Other Restaurants

               i) Café 

               ii) Coffeehouse      

               iii) Pub             

               iv) Bistros and Brasserie             

               v) Family Style               

               vi) BYO Restaurant              

               vii) Delicatessens Restaurant               

               viii) Ethnic Restaurants               

               ix) Destination Restaurants

 Cafeterias

                        A cafeteria is a restaurant serving mostly cooked ready to

food arranged behind a food-serving counter. There is little or no

table service. Typically, a patron takes a tray and pushes it along a

track in front of the counter. Depending on the establishment,

servings may be ordered from attendants, selected as ready-made

portions already on plates, or self-serve of food of their own choice.

In some establishments, a few items such as steaks may be ordered

specially prepared rare, medium and well done from the attendants.

The patron waits for those items to be prepared or is given a number

and they are brought to the table. Beverages may be filled from selfservice

dispensers or ordered from the attendants. At the end of the

line a cashier rings up the purchases. At some self-service

cafeterias, purchases are priced by weight, rather than by individual

item.

                         The trays filled with selected items of food are taken to a

table to eat. Institutional cafeterias may have common tables, but

upscale cafeterias provide individual tables as in sit-down

restaurants. Upscale cafeterias have traditional cutlery and crockery,

and some have servers to carry the trays from the line to the patrons'

tables, and/ or bus the empty trays and used dishes.

Cafeterias have a wider variety of prepared foods. For

example, it may have a variety of roasts (beef, ham, turkey) ready for

carving by a server, as well as other cooked entrées, rather than

simply an offering of hamburgers or fried chicken.

Fast-Food Restaurants

                            Fast-food restaurants emphasize speed of service and low

cost over all other considerations. A common feature of newer fastfood

restaurants that distinguishes them from traditional cafeteria is

a lack of cutlery or crockery; the customer is expected to eat the food

directly from the disposable container it was served in using their

fingers.

          There are various types of fast-food restaurant:

· one collects food from a counter and pays, then sits

down and starts eating (as in a self-service restaurant or

cafeteria); sub-varieties:

· one collects ready portions

· one serves oneself from containers

· one is served at the counter

· a special procedure is that one first pays at the cash

desk, collects a coupon and then goes to the food

counter, where one gets the food in exchange for the

coupon.

· one orders at the counter; after preparation the food is

brought to one's table; paying may be on ordering or

after eating.

· a drive-through is a type of fast-food restaurant without

seating; diners receive their food in their cars and drive

away to eat

Most fast-food restaurants offer take-out: ready-to-eat hot

food in disposable packaging for the customer to eat off-site.

Casual Restaurants

                           A casual dining restaurant is a restaurant that serves

moderately-priced food in a casual atmosphere. Except for buffet style

restaurants, casual dining restaurants typically provide table

service. Casual dining comprises of a market segment between fast

food establishments and fine dining restaurants.

Fast Casual-Dining Restaurants

                          A fast casual restaurant is similar to a fast-food restaurant in

that it does not offer full table service, but promises a somewhat

higher quality of food and atmosphere. Average prices charged are

higher than fast-food prices and non-disposable plates and cutlery

are usually offered. This category is a growing concept that fills the

space between fast food and casual dining.

Counter service accompanied by handmade food (often

visible via an open kitchen) is typical. Alcohol may be served. 

  Many fast casual-dining restaurants are marketed as health conscious:

                           healthful items may have a larger number of items than

normal portion of the menu and high-quality ingredients such as free range

chicken and freshly made salsas may be advertised. Overall,

the quality of the food is presented as a much higher class than

conventional factory-made fast food. An obvious ethnic theme may

or may not be present in the menu.

Other Restaurants

                   Most of these establishments can be considered sub types of

fast casual-dining restaurants or casual-dining restaurants.

i) Café

                   Cafés and coffee shops are informal restaurants offering a

range of hot meals and made-to-order sandwiches. Cafés

offer table service. Many cafés are open for breakfast and

serve full hot breakfasts. In some areas, cafés offer outdoor

seating.

ii) Coffeehouse

                   Coffeehouses are casual restaurants without table service

that emphasize coffee and other beverages; typically a

limited selection of cold foods such as pastries and perhaps

sandwiches are offered as well. Their distinguishing feature is

that they allow patrons to relax and socialize on their

premises for long periods of time without pressure to leave

promptly after eating.

iii) Pub

                    A pub (short for public house) is a bar that serves simple food

fare. Traditionally, pubs were primarily drinking

establishments with food in a decidedly secondary position,

whereas the modern pub business relies on food as well, to

the point where gas tropubs are known for their high-quality

pub food. A typical pub has a large selection of beers and

ales on tap.

iv) Bistros and Brasserie

                          A brasserie is a café doubling as a restaurant and serving

single dishes and other meals in a relaxed setting. A bistro is

a familiar name for a café serving moderately priced simple

meals in an unpretentious setting. Especially in Paris, bistros

have become increasingly popular with tourists.

casual-dining restaurant with a European-influenced menu or

a café with a larger menu of food.

v) Family Style

                      "Family style restaurants" are restaurants that have a fixed

menu and fixed price, usually with diners seated at a

communal table such as on bench seats. More common in

the 19th and early 20th century, they can still be found in

rural communities, or as theme restaurants, or in vacation

lodges. There is no menu to choose from; rather food is

brought out in courses, usually with communal serving

dishes, like at a family meal. Typical examples can include

crabho uses, German-style beer halls, BBQ restaurants,

hunting lodges, etc. Some normal restaurants will mix

elements of family style, such as a table salad or bread bowl

that is included as part of the meal.

vi) BYO Restaurant

                          BYO Restaurant are restaurants and bistros which do not

have a liquor license.

vii) Delicatessens Restaurant

                           Restaurants offering foods intended for immediate

consumption. The main product line is normally luncheon

meats and cheeses. They may offer sandwiches, soups, and

salads as well. Most foods are precooked prior to delivery.

Preparation of food products is generally simple and only

involves one or two steps.

viii) Ethnic Restaurants

                           They range from quick-service to upscale. Their menus

usually include ethnic dishes and / or authentic ethnic foods.

Specialize in a particular multicultural cuisine not specifically

accommodated by any other listed categories. Example:

Asian Cuisine, Chinese cuisine, Indian Cuisine, American

Cuisine etc.

ix) Destination Restaurants

                           A destination restaurant is one that has a strong enough

appeal to draw customers from beyond its community.

Example: Michelin Guide 3-star restaurant in Europe, which

according to the restaurant guides is "worthy of a journey”.

Types of catering establishment

Various catering establishments are categorised by the 
nature of the demands they meet. The following are some of the 
catering establishments. 

• Restaurant
• Transport Catering
• Airline Catering
• Railway Catering
• Ship Catering
• Surface Catering
• Outdoor Catering
• Retail Store Catering
• Club Catering
• Welfare Catering
• Industrial Catering
• Leisure-Linked Catering

Restaurant
A restaurant is an establishment that serves the customers 
with prepared food and beverages to order, to be consumed on the 
premises. The term covers a multiplicity of venues and a diversity of 
styles of cuisine. Restaurants are sometimes also a feature of a 
larger complex, typically a hotel, where the dining amenities are 
provided for the convenience of the residents and for the hotel to 
maximize their potential revenue. Such restaurants are often open to 
non-residents also. 
Transport Catering
The provision of food and beverages to passengers, before, 
during and after a journey on trains, aircraft and ships and in buses 
or private vehicles is termed as transport catering. These services 
may also be utilised by the general public, who are in the vicinity of a 
transport catering unit. The major forms of modern day transport 
catering are airline-catering, railways catering, ship catering and 
surface catering in coaches or buses which operate on long distance 
routes. 
Airline Catering
Catering to airline passengers on board the air craft, 
as well as at restaurants situated at airport terminals is 
termed as airline catering. Modern airports have a variety of 
food and beverage outlets to cater to the increasing number 
of air passengers. Catering to passengers en route i s 
normally contracted out to a flight catering unit of a reputed 
hotel or to a catering contractor or to the catering unit 
operated by the airline itself as an independent entity. 
Railway Catering
Catering to railway passengers both during the 
journey as well as during halts at different railway stations is 
called railway catering. Travelling by train for long distances 
can be very tiring; hence a constant supply of a variety of 
refreshment choices helps to make the journey less tedious. 
On-board meal services are also provided on long distance 
trains. 
Ship Catering
Ship catering is catering to cargo crew and passenger 
ship passengers. Ships have kitchens and restaurants on 
board. The quality of service and facilities offered depends on 
the class of the ship and the price the passengers are willing 
to pay. There are cruises to suit every pocket. They range 
from room service and cocktail bars to speciality dining 
restaurants. 
Surface Catering
Catering to passengers traveling by surface transport 
such as buses and private vehicles is called surface catering. 
These eating establishments are normally located around a 
bus terminus or on highways. They may be either 
government run restaurants, or privately owned 
establishments. Of late there has been a growing popularity 
of Punjabi style eateries called dhabas on the highways. 
Outdoor Catering
This catering includes the provision of food and drink away 
from home base and suppliers. The venue is left to the peoples' 
choice. Hotels, restaurants and catering contractors meet this 
growing demand. The type of food and set up depends entirely on 
the price agreed upon. Outdoor catering includes catering for 
functions such as marriages, parties and conventions. 

Retail Store Catering
Some retail stores, apart from carrying on their primary 
activity of retailing their own wares, provide catering as an additional 
facility. This type of catering evolved when large departmental stores 
wished to provide food and beverages to their customers as a part of 
their retailing concept. It is inconvenient and time consuming for 
customers to take a break from shopping, to have some 
refreshments at a different location. Thus arouse the need for some 
sort of a dining facility in the retail store itself. This style of catering is 
becoming more popular and varied nowadays. 
Club Catering
Club catering refers to the provision of food and beverages to 
a restricted member clientele. Some examples of clubs for people 
with similar interests are turf clubs, golf clubs, cricket clubs etc. The 
service and food in these clubs tend to be of a fairly good standard 
and are economically priced. 
Night clubs are usually situated in large cities that have an 
affluent urban population. They offer entertainment with good food 
and expensive drinks. 
Welfare Catering
The provision of food and beverages to people to fulfil a 
social obligation, determined by a recognised authority, is known as 
welfare catering. This grew out of the welfare state concept, 
prevalent in western countries. It includes catering in hospitals, 
schools, colleges, the armed forces and prisons. 
Industrial Catering
The provision of food and beverages to 'people at work,' in 
industries and factories at highly subsidised rates is called industrial 
catering. It is based on the assumption that better fed employees at 
concessional rates are happy and more productive. Catering for a 
large workforce may be undertaken by the management itself, or 
may be contracted out to professional caterers. Depending on the 
choice of the menu suggested by the management, catering 
contractors undertake to feed the workforce for a fixed period of time 
at a predetermined price. 
Leisure-Linked Catering
This type of catering refers to the provision of food and 
beverages to people engaged in 'rest and recreation' activities. This 
includes sale of food and beverages through different stalls and 
kiosks at exhibitions, theme parks, galleries and theatres. The 
increase in the availability of leisure time and a large disposable 
income for leisure activities has made it a very profitable form of 
catering.