(a) Uses of the following terms on a dining table (i) Place card: (a) Place cards are used on the dining table to indicate where the guests should sit (b) They are used only for a large luncheon or dinner parties.(c) It is a written card to identify each individual or group of guests in a social gathering. (i)Wine list: (a) It enables guests to know the prices of the wines available. (b) It helps guests to know the wines available for service and make their choice. (iii) Napkins: (a) They are used by guests to prevent stains on their clothes. (b) They are used for wiping the mouth during and after eating.. (c) To wipe/clean the hands. (d) To decorate the dining table. (e) For crumbing down.
(b) (i) Classes of table service- Informal table service and formal table service (b) (ii) Example of the classes of table services listed in 2(b)(i) - Formal table service: Continental, Cocktail, Luncheon, Dinner, Silver and gueridon services. Informal table service:- Plate/American service , Family, Compromise, Buffet, English and Russian.
(c) Types of spoons used in the service area. (i) Table spoon/Diner spoon (ii) Dessert spoon (iii) Tea spoon (iv) Coffee spoon (v) Bouillon spoon (vi) Soup spoon (vii) Sundae spoon/ ice cream spoon. (viii) Egg spoon (ix) Soup ladle (x) Service spoon (xi) lce cream scoop (xii) Preserve spoon (xiii) Cheese spoon (xiv) Scooping spoon.