1. 1 History of Table Service Chapter 1 Highlights

2. 2 History of Table Service  Table Service changed as there were changes in: Social structure Architecture Food available

3. 3 Dining Habits of The Ancient World  Ancient Greece (400 BCE) Status of diner is very important  Dining habits of rich were recorded  Dishes were served  Meals were held in private homes  Small Dining Rooms with Couches  Dining Room defined by number of couches  5 couches with a table in front of each couch

4. 4 Dining Habits of The Ancient World  Typical Banquet in Ancient Greece (400 BC) Basket of Bread on each table Large Platters of Food 3 –Course Meal  Fruit, Poultry, & Savory Dishes  “Mezze”  Fresh Seafood and Roasted Meats  Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries  Watered Down Wine

5. 5 Dining Habits of The Ancient World  Ancient Rome  Romans more elaborate than Greeks  Rules and Status were very important Families dined together Invitations very important. By whom & to whom

6. 6 Dining Habits of The Ancient World  Typical Roman Dinner 3 –Course Meal  “Gustom” – Hors d’oeuvre and “mulsum” - honeyed wine  Mensa primae –”first table” with watered red wine  Mensa secundae –”second table” fruits & sweets served with “unwatered” wine

7. 7 Dining Habits of The Ancient World  Middle Ages through the Renaissance Status and Power still important Dining Room is now the “Main Hall” “Boards” – daily meals Tables in U shape Dais for honored guests and host Covered tables – “sanap” overcloth

8. 8 Dining Habits of The Ancient World  Middle Ages through the Renaissance Salt Cellar - salt very valuable Chairs vs. Benches Carving knife – “officer of the mouth” Guests bring their own knifes  French tables covered by “nappe.” Guests wipe hands (no forks) Napery – linen; napkin; apron from napron” “Napper” means to coat or cover

9. 9 Dining Habits of The Ancient World  French and English Banquets Food served in “messes” (bowls) and put on platters shared by 2 to 3 people. Food on “trencher” of stale bread English & French: wealthy; have lots of silver serviceware

10. 10 Dining Habits of The Ancient World Mid 14th century - Study of food and service Mid 15th century - “On Honest Indulgence & Good Health” Platina of Cremona - Interest in manners and etiquette 16th Century - Medicis of Florence & Henry the VIII- Classic Fine Dining  Wash Hands before eating  Fork used in serving food  Best Food to Guests  Men and Women Share a real plate and eat with spoons 18th Century - Special linen and dining room staff

11. 11 Dining Habits of The Ancient World  1789 - French Revolution brings “democratization of dining” Restaurants appear in France ~ 1769  restoratives 19th Century - Guest-centered service  1825 Brillat-Savarin “Physiology of Taste”  Industrial Revolution brings need for “quick food service”  Counter Service is introduced  RR means series of restaurants - Harvey House - all female waitstaff

12. 12 Summary:  Host vs. Guest Centered Focus  Focus on Table Manners and Proper Etiquette  Use of Utensils and Serviceware  Role of men and women  Move from aristocracy to common folks  Move from event to necessity