Classification of beverages, glassware and rules for serving
Beverages are non-alcoholic (stimulating, refreshing, nourishing) or alcoholic (fermented, distilled, compound); each is served in its correct glass, following standard serving rules.
Classification of beverages
| Group | Type | Examples |
|---|---|---|
| Non-alcoholic | Stimulating | Tea, coffee |
| Non-alcoholic | Refreshing | Water, mineral water, fruit juices, squashes, syrups, aerated drinks, nimbu pani, buttermilk, tender coconut water |
| Non-alcoholic | Nourishing | Milk, milkshakes, lassi, malted drinks, cocoa and hot chocolate |
| Alcoholic | Fermented | Beer, wine, cider (wines may be still, sparkling or fortified) |
| Alcoholic | Distilled (spirits) | Whisky, rum, brandy, gin, vodka |
| Alcoholic | Compound (liqueurs) | Spirits sweetened and flavoured with herbs, fruits or spices |
Glassware for beverage service
| Glass | Shape | Used for |
|---|---|---|
| Water goblet | Stemmed, large bowl | Water at a laid table |
| Tumbler / highball | Tall, straight-sided, no stem | Water, juices, soft drinks, mocktails |
| Juice glass | Small tumbler | Fruit juice at breakfast |
| Old-fashioned (rocks) | Short, wide, heavy base | Spirits on ice |
| Wine glass | Stemmed; red wine glass has a larger bowl than white | Wines |
| Champagne flute | Tall, narrow, stemmed | Sparkling wine; keeps the bubbles |
| Brandy balloon (snifter) | Short stem, wide bowl narrowing at the top | Brandy, warmed in the palm |
| Cocktail glass | V-shaped bowl on a stem | Cocktails and mocktails |
| Beer mug / pilsner | Heavy mug with a handle, or tall tapered glass | Beer |
| Liqueur or shot glass | Very small | Liqueurs; spirits served neat |
| Milkshake / sundae glass | Tall, flared, often footed | Milkshakes, falooda, ice-cream sodas |
Rules for serving food
- In silver service, serve food from the guest's left; plated food is often placed from the right (books differ: follow your house rule).
- Serve ladies and elderly guests first; the host last.
- Serve hot food hot on hot plates and cold food on cold plates.
- Place the plate with the main item nearest the guest.
- Hold plates by the rim; never touch the food or the eating surface.
- Serve everyone at a table the same course together; clear only when all have finished.
- Carry hot dishes with a service cloth; never reach across a guest.
Rules for serving beverages
- Serve beverages from the guest's right; glasses stand above the knife.
- Hold glasses by the stem or base; never put fingers inside or touch the rim.
- Carry glasses upright on a tray; never stacked or carried by the bowl.
- Fill water glasses about three-quarters; refill without being asked.
- Serve tea and coffee hot, cup on saucer, handle towards the guest's right with the teaspoon beside it.
- Show bottled drinks with the label towards the guest before opening; pour without the bottle touching the glass.
- Add ice with tongs or a scoop, never with the glass or hands; never use chipped or cracked glassware.
In a hospital or hostel, tea, coffee, milk and buttermilk must reach diners at the right temperature in clean, uncracked cups and glasses held by the base, which protects both quality and hygiene.
2 marks: “Name the three types of non-alcoholic beverages with one example each.” Stimulating (tea, coffee), refreshing (fruit juice, buttermilk) and nourishing (milk, milkshake, malted drinks).
5 marks: “List the rules for serving food and beverages.” Food from the left (silver service), beverages from the right, clear from the right; ladies first, host last; hot food hot; hold glasses by the stem; fill water three-quarters; no chipped glassware.
10 marks: “Classify beverages. Describe the glassware used for beverage service.” Draw the classification chart with examples; describe eight to ten glasses with shape and use; add the rules for serving beverages.
Non-alcoholic: 'Sip, Refresh, Nourish' = Stimulating, Refreshing, Nourishing. Alcoholic: Fermented, Distilled, Compound. Food left, drinks right, clear right.