When you carry a plate, never let any of your fingers, especially the thumb, touch the top of the plate. Hold the plate in the palm of your hand with all fingers tucked below, or just touching the very side of the rim where food will not touch.
Take one plate and place it on your right hand, your three middle fingers should be together, and your thumb and little finger should be raised up. The three fingers hold the plate whilst the little finger and thumb keep the plate steady.
Open hand service is a method of placing items on a dining table without ever reaching across a guest. To perform this type of serving, always use the right arm to serve at the guest's right side, and the left arm to serve at the guest's left side.
Serving begins to the right of the host and goes around the table to the right. Food will be served to the left of the guest, using the left hand, and is removed one plate at a time, with the left hand. When passing platters of food, two large serving forks will likely be included (or a large serving spoon and fork).
In America, the rule of thumb is to "serve on the left!" Plates, along with other serving dishes, are served on the left side of the guests. Plates are cleared from the table on the right side of the guests.
As a general rule of thumb, you should aim to serve from the left: that is, changing cutlery, laying down food, and serving drinks. The theory behind serving from the left is that the majority of customers will be right-handed, so you will be less likely to interrupt their movements as you serve.
Historically, meals were served from a communal tray. The waiter would scoop food from a plate or bowl and set it on an individual's plate. Because of the logistics of doing this, it was proper to serve food from the left.
Clearing plates
No matter how you serve the food, you will always want to clear from the right side. Similar to how you pour wine, walk clockwise to pick up all remaining dishes. In fine dining establishments, you do not want to stack plates on top of each other.
For a simple equation to get the right dining table dimensions, measure the length and width of your room. Now, you'll subtract six from both the length and width of your dining space. The answer you get will give you the maximum length and width of your dining table, leaving three feet of clearance on all sides.
Once a common courtesy, handing the male guest the check is now widely deemed archaic and sexist in most spheres of the United States. In fact, only in the past few decades has the “ladies menu” — a menu identical to the men's menu, with prices omitted — fallen from fine dining custom.
Food & Beverage (F&B) Management is a segment of the hospitality industry that focuses on operations in restaurants, hotels, resorts, catering companies, hospitals, hotels, and more. It includes the business side of food, like ordering and inventory, managing budgets, and planning and costing menus.
Table manners in Australia are Continental, meaning that the fork goes in the left hand and the knife goes in the right. In some cultures, it is considered polite to leave a little food on your plate, but Australia is not one of those cultures. Feel free to finish your meal.
It's a very rude table manner to lick your fingers at a table. If there is any food on your fingers such as sauce, curry or dip, always wipe it with your napkin discreetly or excuse yourself to wash your hands and then come back.
As for the positioning of the cutlery at the end of a meal, it consists simply by placing the knife and fork straight up and down in the centre of the plate, with which we are implying that we have finished and that the plate can be removed.
How to serve food in a fine dining restaurant. The general rule is to serve from a guest's left using your left hand. You or your servers never want to reach across a guest to reach the table, and it's best practice to take the plate from the closest point.
Serve from the right
Pre-plated food (considering the exceptions above), beverages, all empty plates, and utensils should be served from the guest's right. All dishes served from the right need to also be removed from the right.
Standard fine dining restaurant etiquette calls for women to be served first, then men, all in clockwise fashion, for every stage of service during the meal.
But the most important rule of all is to eat only with the right hand. Actually, all cultures that eat with the hands agree that only the right hand should be employed for eating. The left hand is considered unclean because, at least in principle, it is used for personal hygiene.