What are the different table service style?!
What are the different table service style?
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TYPES OF SERVICE
Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.
English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.
Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing.
American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.
Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat.
Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.
Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated.
Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.
Formal style of serving the meals is the one where someone serves each plate in the kitchen and delivers it to the table and there is someone to wait on everybody at the table.
If you are hosting a large gather or having a potluck dinner, you may also arrange for buffet-style serving.
Make sure you have a serving dish and serving utensils for each of your dish and that you have enough gravy ladles too.
The dinner fork is kept closest to the plate on the left side and the salad fork is farthest away from it while knife is kept closes to the plate on the right with the blade facing towards the plate and spoon is further on the right. The soup spoons are the furthest on the right while tea spoon, if present, is placed just after the knife.
The host may sit on the head of the table and serve each plate there and pass it down to the guests. Serving dishes are then left on the table, so that they can be passed on for second and third helpings.
While setting the holiday table, plan out on the positions of the serving dishes too along with table settings and place serving utensils next to the serving dishes.
You may serve in family style, where the table is already set with all the dinnerware already arranged at each seating place and serving dishes are placed at the center of the table, from where they are passed down to all the guests, who can then serve themselves.
American - Most commonly found in today's casual restaurants. Food is cooked and plated in the kitchen and brought to the table. The plates are served women first.
French - Found in fine dining restaurants. More refined than American with a larger staff. Each course is coordinated to be served at the same time to each diner. Also known as military service.
Russian - Food is arranged on platters in the kitchen. The server places the food on each patrons plate. A variation is when the food is prepared table-side and the server will plate each portion.
Butler - Food is arranged on platters in the kitchen. This time the diner will will serve themselves from the platter held by the server.
English - Main entree is presented to the host to carve. The host will plate and pass around. The side dishes are presented in bowls and passed around. Think of Thanksgiving.
Family - Platters of food are placed on the table and the guests help themselves. Found in some Italian restaurants and Chinese restaurants where the items are placed on a "lazy susan" in the center of the table.
Roman - Patrons lied on their left side on pillows and ate from platters placed before them. Guests were encourged to eat till full and purge themselves in a separate room called the "vomitorium. Not currently in style.
Neanderthal - Guests picked from an animal roasting on a spit. Napkins not required.