TABLE SERVICE
WMSU
Objectives:
At the end of this lesson, students can:
• Differentiate the styles of meal services thru:
• Description of table service & clearing
– Menu
– Types & uses of table wares
– Diagram of table setting
The ways in which food is
presented and served at the table
and the objects utilized at the table
such as dishes, glasses, plates,
silverware and table linens
referred to as TABLE SERVICE.
The ambience and tone
of the event is directly
influenced by the type of table
service to be used, therefore it
is key to get it right. Every
service style has its own
distinctive style and is quite
unique it’s never a bad idea.
STYLES OF MEAL SERVICE
The styles of meal service refer to the sequence or
manner of offering the courses with or without a waiter.
There are six general styles of service which are further
divided into formal and informal styles.
The main types of formal service are: French, Russian,
English and American. Informal table service is
characteristic of buffet and family service.
French Service
• This is a very formal table service and is
used in serving dinners at state or royal
functions.
• It requires two waitstaff: a Chef de rang
who is the leader. He takes the orders,
prepares the food at table site, and takes
cocktail preferences. He has 2
assistants: Thus, more space is needed
because of wheeling the carts and for the
smooth movement of several waitstaff.
• The server then comes around the table
with the platter and each guest helps
himself/herself.
French Service
• French service is a costly affair,
needing the large dining room
and highly skilled waitstaff.
• Table appointments used in this
formal service are of first quality
which are expensive.
• Hot foods are served hot.
Russian Service
• Russian service is also called
“continental service”, it is less
costly than French style and does
not involve the use of tablesite
cooking and more waiters.
• Banquets are usually served the
“continental” ways: all foods are
completely cooked in the kitchen
and arranged in elegant serving
platters.
Russian Service
• The waiter then serves from
the food from the platter onto
the plate of each guest.
• This service is faster and
less expensive compared to
French service, but requires
more serving platters and care
in keeping the food hot.
English Service
HOST
• This is less formal than the
RUSSIAN SERVICE.
• Both host and hostess seated at
the opposite ends of the table,
dish out the food from platters in
front of them.
• The host serves the meat or
main dish while the hostess HOSTESS
dishes out the vegetables.
English Service
W
HOST
• When there are servants or
waiters, they bring the plate
from the host, then to the
hostess and lastly to
individual guests.
• Without waitstaff, the guests
help in passing the plates
around. This method takes HOSTESS
time and food could get cold.
English Service
W
HOST
• When there are servants or
waiters, they bring the plate
from the host, then to the
hostess and lastly to
individual guests.
• Without waitstaff, the guests
help in passing the plates
around. This method takes HOSTESS
time and food could get cold.
American Service
• Sometimes called blue plate
service because the dinner plate
is prepared in the kitchen and
served directly to each guest by
the waitstaff.
• This is a practical, fast and
convenient method used large
groups, such as a big wedding or
banquet reception.
Family Service
• Also known as “Compromise” service.
• An informal style, food platters or serving platters are set on the table and
each guest helps himself/herself.
• The platter is passed around from guest to guests until everyone is
served. If table space is limited, a side table or silent butler is nearby so
that none of the diners or guests has to stand up to get second helpings.
Buffet Service
• It is an informal table setting wherein guests line up to get
their foods from the buffet table.
• For large groups serving it is the most convenient of both
for host & guest.
TRENDS IN MEAL & TABLE SERVICE
• Cafeteria Service
– It is also referred to as
counter service or self-
service wherein customers
select from dishes
displayed at a service
counter.
– Menu is displayed on a
large board.
Grill Room Service
• A type of restaurant where
various foods ranging from
meat, fish, poultry and shell
foods are grilled in front of
the guests.
Fast Food or Quick service restaurant
• Food that can be prepared quickly and easily, then sold to
the public in restaurants as a quick meal.
Room Service
• A type of service especially in high-end hotels where
foods and beverages are served in the comfort of the
guest room or accommodation.
Cafe
• A restaurant, often with an
enclosed or outdoor section
extending onto the sidewalk.
• Food served are varied
ranging from sandwiched to
hot meals.
Bistro
• A small, casual eating
establishment known for serving
hearty, simple food along with wine
also called BISTRO.
• Bistros originated in France
and the United States has adapted
the idea.
• The bistro in the USA foods are
varied from basic filling foods
inspired from other cuisines such as
Asian and Italian
Smorgasbord
• It is a buffet offering a variety
of foods and dishes (as hors
d'oeuvres, hot and cold
meats, smoked and pickled
fish, cheeses, salads, and
relishes) from breakfast,
lunch to supper.
