There is a misconception that service is simple

“There is a misconception that service is ‘simple’ But service is simple only when it is at its finest” Cindy Martinage, Director FDRP © 2009 FDRP TM

Introduction — Lessons — Examination Express Your Hospitality © 2009 FDRP TM

The Federation of Dining Room Professionals FDRP® Meaningful Credentials – Tangible Results © 2009 FDRP

1 Equipment Identification & Handling 2 Styles of Service & Clearing 3 General Practices 4 Beer & Cocktails Essentials 5 Wine Opening 6 Wine Essentials 7 Common Sense Rules Seven Components to become a Certified Associate Dining Room Associate. TM - Associate Wine Steward. TM Express Your Hospitality © 2009 FDRP TM

By the end of this lesson you will be able to: Describe the intent of this program List the flatware commonly found in contemporary dining rooms Differentiate the most commonly used plate sizes and their applications Differentiate the most commonly used glasses Handle different kinds of glassware / flatware appropriately Identify the proper way to handle a plate Organize the storage of linen Equipment Identification Lesson Equipment Handling 1 © 2009 FDRP

Equipment Identification © 2009 FDRP Lesson 1 2/19/2021 6

Equipment Identification: Flatware © 2009 FDRP Lesson 1 2/19/2021 7

Equipment Identification: Flatware © 2009 FDRP Lesson 1 2/19/2021 8

Equipment Identification: Flatware © 2009 FDRP Lesson 1 2/19/2021 10

Equipment Identification: Flatware © 2009 FDRP Lesson 1 2/19/2021 13

Equipment Identification: Chinaware © 2009 FDRP Lesson 1 2/19/2021 17

You have completed Lesson 1 Step Two of this program Express Your Hospitality © 2009 FDRP TM

By the end of this lesson you will be able to: Set up a table Set up a banquet table List and explain the three (3) most common forms of table settings Describe five (5) types of service Execute American Service (Individual Plate Service) Clear a table of used equipment Setting the Table Styles of Service & Clearing Lesson 2 © 2009 FDRP