(a) State the six basic technical skills in food and beverage service. (b) State two uses of serviettes.

(a) The six basic technical skills in food and beverage service

1. Holding and using the service spoon and fork: the two are held together in one hand and manipulated like tongs to lift and serve food from a flat dish onto the guest's plate (silver service).
2. Plate carrying: carrying two or three plates safely and hygienically in one hand while serving or clearing.
3. Carrying a service salver or tray: balancing and carrying a tray or salver of glasses, cutlery or accompaniments from the sideboard to the table.
4. Laying a cover (table setting): correctly positioning cutlery, crockery, glassware and accessories for each guest according to the menu.
5. Napkin (serviette) folding: folding serviettes neatly into recognised styles for presentation on the cover or in glasses.
6. Clearing and crumbing down: removing used plates, cutlery and glasses in the correct order and brushing crumbs from the table between courses.

(b) Two uses of serviettes

• To protect the guest's clothing from spills and to wipe the mouth and fingers during a meal.
• For decoration, being folded into attractive shapes to enhance the appearance of the cover or table.