Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
680
Family Style
Family-style service is rarely used in extended-care facilities and is not recommended for several
reasons. Portion control is difficult, considerable handling of foods at the table increases
microbiological hazards and the danger of burns or spills, and food waste can be significant.
More tableware is needed because bulk serving bowls and platters are used, and the amount of
dish washing is increased. More labor is needed in the dining room to clear tables than with
the other styles of dining room service.
Group dining in long-term care facilities provides a pleasant, home-like atmosphere and
social interaction. Many facilities that provide group dining offer a beautifully appointed table
using linens, fresh flowers, and seasonal decorations. Most of these dining rooms have no television
or radio but do play music for dining. The service may be table service or buffet.
Employees who work in this area are well trained and dedicated.
Regardless of the style of service used, some basic rules need to be followed:
• The cover or place setting is made up of linen, china, flatware, and glassware to be used
by each person at the table. When a tablecloth is used, it should be smooth and should drop
evenly on all sides.
• The table must be balanced (when possible, the same number of guests on each side of
the table).
• The centerpiece should be in the middle of the table and low enough that diners may see
other diners at the table; when candles are used, they should burn above or below eye level. Do
not put candles on the table unless they are to be lit.
• Each place setting should be set at equal distances, allotting 24 to 36 inches of the table
edge space for each guest.
• Utensils should be balanced (same place setting for all guests).
• Dinner plates and handles of flatware should be placed 1 inch from the edge of the table,
and the dinner plate is placed directly in front of the guest.
• The waitstaff uses the left hand and serves the food from the left side of the guest.
• Beverages are served using the right hand from the right side of the guest.
• Dishes and beverage containers are removed from the left.
Napkins are normally placed so that the open corner is at the lower right. The lower edge
of the napkin should be even with the end of the flatware and the rims of the plate. Although
usually placed beside the fork at the left of the cover, napkins may be placed in the center
(between knives and forks for family service). When napkins are monogrammed or embroidered,
they should be folded to display the design.
Flatware should be placed in the order in which it is to be used from outside toward the
plate. Place knives to the right of the plate with the cutting edge toward the plate. Place spoons
to the right of the knife with bowls up. Place forks to the left of the plate with tines up. Place
butter spreader on the bread-and-butter plate across the upper edge. A butter spreader is not
necessary when a dinner knife is on the cover. Place the salad fork to the left of the dinner fork.
A salad fork is necessary only when the salad is served as a separate course. Place the dessert
fork to the right of the dinner plate if a salad fork is included.
Glassware should never be more than three glasses. Place the water glass at the top of the
knife. Place the milk or ice beverage glass to the right and slightly in front of the water glass.
Place a juice glass to the right and in front of the last glass. Use an underliner beneath an iced
beverage glass or hot beverage to accommodate the spoon. For wine service, a variety of glasses
may be used. Wine glasses are placed to the right of the water glass.
China or dinnerware varies depending on the style of service. For American style of service,
place the dinner plate in the center of the cover; for family service, place stacked plates in front
of the server. Place bread-and-butter plates to the left near the top of the fork. Place the salad
plate slightly to the right of fork tip above the dinner plate; place to left if a bread-and-butter