Dining environment The dining area EFTPOS Electronic Funds Transfer at Point of Sale. An electronic method of payment using a credit or debit card To remove the edible portion of fish from bones etc Fillet The monetary dealings between the customer and the Financial transaction establishment Silver service is where food items are prepared and Full silver service carved or separated into individual portions and placed on platters by kitchen staff. Then waiting staff use spoons and forks to serve food from service platters, and serve sauces to guests on an individual basis from a sauce boat This is where food is prepared or cooked at the table and Gueridon service served using full silver service techniques Gueridon trolley A movable service or trolley from which food be carved, filtered, flambéed or prepared and served A period of time in which different shifts will have time to Hand-over exchange information that will benefit and ensure the smooth continuation of the department Hot box A container used to keep plates warn prior to serve An account established for a person or company who is House account not accommodated in a guest room Maitre d’ / Maître d'hôtel The dining-room attendant who is in charge of the waiters and the seating of customers Mill Used to salt and pepper; a grinding mill grinds solid materials into finer particles Mise en place French term meaning in its place’- the preparation of ‘put items and areas before service The tasks, responsibilities or step by step instruction to be Opening procedure performed before the start of service POS terminals of Sale terminals or cash registers Semi-silver service is where the meals are plated and the Semi silver service sauces are served’ or where the meat component ‘silver of the dish is plated, and the vegetables are silver served
Dining environment The dining area EFTPOS Electronic Funds Transfer at Point of Sale. An electronic method of payment using a credit or debit card Fillet To remove the edible portion of fish from bones etc Financial transaction The monetary dealings between the customer and the establishment Full silver service Silver service is where food items are prepared and carved or separated into individual portions and placed on platters by kitchen staff. Then waiting staff use spoons and forks to serve food from service platters, and serve sauces to guests on an individual basis from a sauce boat Gueridon service This is where food is prepared or cooked at the table and served using full silver service techniques Gueridon trolley A movable service or trolley from which food be carved, filtered, flambéed or prepared and served Hand-over A period of time in which different shifts will have time to exchange information that will benefit and ensure the smooth continuation of the department Hot box A container used to keep plates warn prior to serve House account An account established for a person or company who is not accommodated in a guest room Maitre d’ / Maître d'hôtel The dining-room attendant who is in charge of the waiters and the seating of customers Mill Used to salt and pepper; a grinding mill grinds solid materials into finer particles Mise en place French term meaning ‘put in its place’- the preparation of items and areas before service Opening procedure The tasks, responsibilities or step by step instruction to be performed before the start of service POS terminals of Sale terminals or cash registers Semi silver service Semi-silver service is where the meals are plated and the sauces are ‘silver served’ or where the meat component of the dish is plated, and the vegetables are silver served
TM_Provide%20silver%20service_Final.docx