Lesson Notes By Weeks and Term - Senior Secondary School 2

SUBJECT: FOOD AND NUTRITION

CLASS:� SS 2

DATE:

TERM: 3rd TERM

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WEEK 7-8

TOPIC: TABLE SETTINGS

FOR WEEKS 7-8

There are two types of table services, formal and informal.� Informal service includes those occasions in which the host, hostesses and other members of the group, as well as the waitress or waiter may participate.� It should be friendly, gracious and simple.� In formal service, the waitress or waiter alone participates.� The host and hostesses take no part.� They only watch to see that the procedure goes smoothly.� This type is dignifying, elegant and elaborate.� It can only be used where there are servants.

COMMONLY ACCEPTABLE TABLE MANNER

1. As a rule, sit down and rise from the left side of the chair at the table.� Do not move the chair unless it is necessary and do not begin any conversation until the grace is said or until you see that it is not to be said.
2. Carry on the table conversation in a low, well modulated voice, making a special effort to include your neighbors at your table.
3. Avoid loud talking or a tendency to monopolize the conversation and avoid arguments or unpleasant topics.
4. Sit comfortably erect in your chair without resting your arms on the table or crowding and inconveniencing your neighbor.
5. Except when eating, the hands should remain in the lap.
6. Take your napkin from the table after the hostess or host has removed hers and spread on the lap.� If too large half-unfold.
7. At the end of the meal place the napkin loosely beside the plate.� If called from the table, place the napkin loosely on the table at the left hand side of the place, never on the chair.
8. If the number being served is small, wait until all at table are served before beginning to eat.
9. Pass food as a rule to the right and offer food with the left hand and with the handle, if there is one, turned toward the person receiving it.� It can be received with the right or left hand as is most convenient.
10. Eat slowly and quietly, never talking with food in the mouth.� Take small bites at a time.
11. When taking soup, the spoon is dipped away from the person, and the liquid is sipped from the side of the spoon.
12. When cutting food, hold the knife in the right hand and fork in the left hand with the tines turned down.
13. As a rule, cut meat from bones of chicken, spare ribs.
14. Express some preference for a food when you are consulted.� It may be a trivial matter to you, but it will aid the one who serves.
15. Accept a course even if you do not care for it.� Eat whatever part of it you desire, trying to eat some.� If necessary, leave it untouched, but do not give the impression that it is neglected.

WEEKEND ASSIGNMENT

1. Draw a diagram for a formal setting for dinner.
2. Draw a diagram for a buffet service.