What is table d'hote?

In restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may also be called prix fixe ("fixed price"). The terms set meal and set menu are also used. This is because the menu is set; the cutlery on the table may also already be set for all of the courses.

Table d'hôte contrasts with "A la carte", where customers may order any of the separately priced menu items available if given.

What is A la carte?

À la carte  is a French language loan phrase meaning "according to the menu", and used in

·         is reference to a menu of items priced and ordered separately, i.e. the usual operation of restaurants (In contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.)

·         To order an item from the menu on its own, e.g. a steak without the potatoes and vegetables is steak à la carte

Napkin Folding

The uses of napkin:

The basic function of the napkin is to wipe your fingers and blot your mouth.

• After sitting, unfold your napkin and place it in your lap (don't tuck it in your collar) after the host or hostess has placed his or her napkin in their lap.

• Small napkins are used an informal meals. They are completely unfolded.

• Use the napkin to blot your lips as needed and before taking a drink.

• Place your napkin in your chair if leaving the table during the meal.

• When the meal is completed, the napkin is folded loosely and placed to the left of your plate (or in the center of your place setting if your plate has been cleared).

There are many types of napkin folding.

1.          The roses

i.                     First, lay the napkin in front of you.

ii.                   Fold the napkin bottom side to the middle and upper fabric side to the middle.

iii.                  Make sure the width of the napkin is the same for both.

iv.                 Without changing position, turn back the napkin.

v.                   Fold the side of the napkin at the top match to the bottom side.

vi.                 Fold the napkin right side 1/4 to the left.

vii.                Repeat step 6 for the left side of the napkin. Both folds must meet in the middle.

viii.              Fold 45 degree the top right corner of the napkin meets the bottom edge of fabric folds similar to a triangle shaped the same.

ix.                 Repeat steps 8 to fold the napkin on the left.

x.                   Hold the folded fabric edges on the right and left and fold back.

xi.                 Insert the right side of the napkin edges into the fabric edges left.

xii.                Make it tidy.

3.       The arum lily.

i.                     Fold napkin bringing bottom up to top.

ii.                   Fold corners to top.

iii.                  Fold bottom point up to 1” below top.

iv.                 Fold point back onto itself.

v.                   Fold each of points at top down one layer of top point and tuck under base fold.

vi.                 Turn napkin over and tuck left and right sides into each other.

vii.                Open base and stand.

1.       The candle.

i.                     Fold napkin in half diagonally.

ii.                   Fold down base 1/3 way.

iii.                  Turn napkin over and roll from bottom to top.

iv.                 Tuck corners inside cuff at base of fold and stand.

v.                   Turn one layer of point down and set on base.

2.       Bird of paradise.

i.                     Fold napkin in half and in half again.

ii.                   Then fold in half diagonally with points on the top and facing up.

iii.                  Fold left and right sides down along center line turning their extended points under.

iv.                 Fold in half on long dimension with edges facing out.

v.                   Pull up points and arrange on a fabric surface.

4.       The crown.

i.                     Fold napkin in half diagonally.

ii.                   Fold corners to meet at top point.

iii.                  Fold bottom point 2/3 way to top and fold back onto itself.

iv.                 Turn napkin over bringing corners together, tucking one into the other.

v.                   Peel two top corners to make crown. Open base of fold and stand upright.

CROCKERY

1. Dinner plate

The dinner plate is used more than any other plate. It is used to serve the main course at all meals, formal and informal. Modern dinner plates measure from 10 to 11 inches across.

At a formal dinner in a private residence, the entree is the third appetizer course, such as a creamed chicken in vol-au-vent cases, and as such is served on a medium-size plate, notably a salad plate. But in a restaurant, the main course often follows two appetizer courses, usually soup and salad. Typically, the entree consists of cooked meat served with vegetables, starch, and garnish, and as such is served on a dinner plate.

2. Luncheon plate

Luncheon is lighter, simpler meal than dinner, a repast served on a plate about 9 to 9.5 inches in diameter. Although the luncheon plate is used for formal and informal meals, it is not essential for either occasion.

3. Round Salad Plate

The round salad plate is made in two sized. The larger salad plate is about 8 to 8.5 inches in diameter, the smaller 7 to 7.5 inches.

At a formal meal, the salad plate is laid before the guest after the main course is cleared, an arranged salad is presented to the diner on a platter. At an informal meal, the salad plate functions to serve salad presented before the main course, as a side dish with the main course, or following the main course to stimulate the palate. But when salad is the main course, it is presented on a dinner plate.

4. Dessert plate

Dessert plates are ornately decorated. They are specialized plates about 7.25 to 8.5 inches in diameter, used at formal and informal meals, and made not as part of a dinnerware set.

5. Bread and butter plate.

The bread-and-butter plate is used to separate bread and butter from sauce, gravy, and juices that emanate from foods on the plate. Although the bread-and-butter plate is optional at formal dinners in Europe, in a private residence in North America it is not laid on a formal dinner table because the menu is planned to provide sufficient tast and texture without the need for bread and butter. Thinly sliced melba toast may be passed with soup, fish may be served in a pastry shell, and toasted crackers are passed with cheese, along with butter at room temperature. when dry toast and crackers are served at a formal dinner, they are placed on the tablecloth. However, at a formal dinner in a restaurant or club, bread is often provided to cleanse the palate between different wines and to tide one over during long lapses between courses.

 5. Soup plate.

Wide, shallow bowl with a flanged rim. Diameter is approximately 9 to 10 inches, the rim is 1 to 2 inches wide, the depth is up to 1 ½ inches deep, and the well is 6 to 7 inches across.

The only soup bowl used in formal dinner service.