Styles of Table Service : Styles of Table Service
Styles of Table Service : Styles of Table Service Table Service is defined how?
By what dishes are used
By what utensils are used
The manner of presenting a meal to the guest
Styles of Table Service : Styles of Table Service The style of serving the prepared and cooked food influences its acceptability to the customers, thus, and excellent service should be maintained by any food establishment. “Always remember that the customers are the most important people in the business, and nothing is ever more important than serving them”
Styles of Table Service : Styles of Table Service Styles of Table Service include:
Buffet
Banquet
French
American or Blue Plate
Russian
Family
Gueridon
Filipino
Service Styles : Service Styles Buffet Service
A counter/table may be set up for food
Guest goes to the food which is “displayed”
Simple, fast and economical with large groups
Set price
Advantages
Display food, speed, economics, less service skill needed
Disadvantages
food safety, capital investment
Service Styles : Service Styles Banquet Service
Offer menu for a given number of people for a specific time of the day
Some food items are usually set on table.
Food may be served a la carte or table d’hote
Service Styles : Service Styles French Service-service à la française
This is regarded as an excellent cuisine and
service is paced slowly.
Requires two waiters, one to prepare and plate
the food, the other, to get from the kitchen and
serve to customers.
Food is prepared and carved in front of the guests
Foods are served at the right of the guest and the right hand of the waiter.
Atmosphere is gracious, leisurely, and usually enjoyed by the customers
Service Styles : Service Styles Advantages
elegant, showcases food, high check average
Disadvantages
need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.
Service Styles : Service Styles American Service - Plate Service
All food cooked and plated in kitchen.
Serve from right with right hand
The waiter simply places the food on front
of the customers
Advantages
casual dining, portion control, less service skill needed
Disadvantages
less personal, guests can not choose portion
Service Styles : Service Styles Russian service/Platter Service-service à la russe in U.S.
Right side for plates and left side for food - Counterclockwise
Serving fork and spoon from the silver platter
Used in banquets
Faster than French Service
Fully cooked, hot food served at the table quickly
Advantages
elegant, faster than French service
Disadvantages
need trained staff, capital investment in silver platters
Service Styles : Service Styles English and Family Service
All food cooked in kitchen.
Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes.
Server can use sideboard and plate all food for guests.
Family style food is put on table and guests serve themselves.
Advantages
casual dining, guests control portions, less service skill needed
Disadvantages
less formal, may run out of food, no presentation
Other Service Styles : Other Service Styles Brunch Service
Combines American and Buffet
Cafeteria Service
Self-service
Take -Out or Home Meal Replacement Service
Advantages: Convenience lower cost, serve more covers
Disadvantages: Loss of quality control & sanitation, interrupts dining room flow
Counter Service
Fast turnover
Tapas and Sushi Bars
Service Styles : Service Styles Gueridon Service
A gueridon is a small table or stand.
The waiter prepares all or part of a dish at a gueridon beside the customer’s table.
Only highly trained waiters attempt to apply this since it might involve the carving of roast beef or preparing
an exotic dish.
Service Styles : Service Styles Filipino Service
Food is prepared and cooked in the kitchen and placed in serving platters.
Food is placed at the center of the dining table.
Guests reach for food and srerve themselves.
Filipino style adopted the Russian style of serving the different courses.
It begins with soup and ends with dessert.
Food usually eaten with rice.
Summary: : Summary: Many Styles of Service
Each has advantages and disadvantages and restaurateur must make good choices.
Ultimately, there are only 2 types of service: good and bad
Thank you for listening! : Thank you for listening!