S T Y L E S OF TABLE SERVICE

There are several styles of table service: some ways are formal and elaborate, others are casual and relaxed. Generally, these styles can be classified as informal, formal and compromise. Table service styles differ in three ways: 1. the manner in which the diner receives the food 2. the servants required to wait on the table 3. the number of courses offered There are three methods of table service , namely: the SITDOWN, the TRAY, and the BUFFET. The SIT-DOWN meals are: 1. 2. 3. 4. 5. 6. 7. French Service Russian or Continental or Formal Service English Service Family or Compromise Service American or Country-Style Service Apartment or Blue-plate Service Sit-Down Buffet

Buffet Meals are classified as: 1. Plate Buffet 2. Tray Buffet 3. Sit-down Buffet FRENCH SERVICE French Service is synonymous with fine dining. It is often used in exclusive, elegant restaurants and homes. This style is expensive because it involves professional waiters to serve properly and slowly. The atmosphere is gracious and leisurely; diners are given the individual attention they much enjoy. The chefs demonstrate culinary skills, by preparing meals in front of the gusts. The French look upon food service as a profession therefore many talented individuals have made a career of Chef de Rang. A career as chef then became a proud and acceptable profession.

It is sometimes called GUERIDON service , named after the specially equipped cart or trolley on which food is transported from kitchen to dining area. Fundamental details of the French Service are as follows : 1. Fundamentals of Formal European Service, in terms of table setting, methods of serving, number of courses required, use of centerpieces, are strictly followed. 2. Portions of food are brought to the dining room on serving platters and placed on a smell heater called GUERIDON. 3. The table is wheeled up beside the guests table and Chief Waiter or Chef de Rang, completes preparation. Boning, carving, flaming or making a sauce are done in the Gueridon in front of the diners. 4. An assistant waiter or Commis de Rang, carries the plate and serves each guests. It is his job to bring the food and clear the dirty dishes from the guests table. 5. This pattern of service has always been limited to an elite since it can only be carried out in a home in which there are well-trained servants. FORMAL or RUSSIAN SERVICE This type of service is used only for formal luncheons and dinners. It involves provision for an adequate number of waiters, as all food is served by attendants. It is the most elegant form of table service, but because this is formal and demanding service, very few homes have occasion to use it. Many good restaurants and five star hotels, however, sometimes use the Russian Service. It is characterized by food arranged on serving platters in the kitchen for maximum eye appeal, then carried to a serving stand near table of the diners. Russian service is mistakenly called French service. The food arrived elegantly at the proper temperature, with professional waiters (wearing white gloves). Fundamental details of a formal service are as follows: 1. The table is set with formal cloth and dinner napkins. Silver is placed for courses through the salad course. The silver for dessert is placed preceding the dessert course. 2. Service plates are always used.

3. Only table decorations are on the table. No food is on the table at any time as all food is served by attendants. 4. Place cards may be used if the size of the group justifies their use. They are usually placed upon the napkin, at the base of the goblet or any conspicuous place. 5. Bread and butter plates are not used. 6. Salt and peppers are not on the table. The food is expected to be nearly perfectly seasoned. 7. The food may be served in one of these two ways: (a) food may be served in individual dishes and placed before the guests by the waiters. (b) food is placed on appropriate serving platters, divided into individual portion and passed to the guests and each one serves himself. 8. Second servings is not offered 9. After dinner-coffee is a demitasse, served black 10. Fingers bowls may be used. ENGLISH SERVICE English service may be an informal, hospitable type of service or it may be very informal. The main characteristic of English Service is that all courses are served at the table by the host or hostess. The service may be done with or without maid. Fundamental details of the English Service are as follows: 1. All the food is served from the table by the host and the hostess, who give their personal attention to the needs of their guests. 2. The host serves the meat and vegetables while the hostess usually serves the appetizer, the salad, the dessert and the beverage. 3. The waitress is still needed to place the plates for the guests and to pass the accompaniments of the course. She stands at the left of the one doing the serving. 4. One course at a time is served. One course is removed before the next course is brought in. 5. The plates may be placed one at a time or they may placed in a pile at the hosts left where they may fill them 6. The host serves the first portion and the waiter takes a plate and places it before the one serving. 7. After the host has served the hostess and one side of the table, the hostess may start serving those who have received their plates on her right

8. Desserts appropriate for this type of service are molded gelatine or ice cream. 9. This style shows very tasteful arrangement indicative of the familys style of living. FAMILY or COMPROMISE SERVICE This style of service is somewhat a compromise between the Russian and English Styles; that is, some foods are served directly from the kitchen on individual dishes and some foods are served at the table. Compromise service is best used when the group at the table is small, not more than eight. Fundamental details are as follows: 1. The host serves the main course. Appetizers, salads and desserts are usually served from the kitchen but may be served at the table if the hostess so desires. 2. This service requires someone to do the serving, preferably a waiter, or some other family members. 3. Bread and butter plates, salad, accessory food dishes may be on the table when the family is seated. 4. Foods are placed in front of the host and hostess with the service silver. 5. After the main course is finished the one who is serving rises and removes all soiled food dishes before another dish is brought in. 6. The final dishes are not removed until the family has left the table 7. Beverage service is placed before the desserts are brought in. 8. Deftness and reasonable degree of speed without the appearance of hurrying are desirable in order that extended absence of the hostess from the table will be minimized 9. Meals served this style are best limited to two courses. 10. A person who sits to the left of the host may assist in serving items in the meal to expedite serving. AMERICAN or COUNTRY-STYLE SERVICE This is an old type of service involving serving oneself from a common pot. It is fairly commonly used from serving family meals or public meals. Fundamental Details of the service are as follows:

1. Individual plates at the table are completely laid, including the dinner plate 2. Serving dishes of food are placed on the dining table 3. Each serving dish is passed from hand to hand in one direction until all in the table have served themselves. 4. Each person serves himself 5. Someone at the table removes the main course and serves the dessert 6. Dessert may be brought in from the kitchen in individual portions, it may be served at the table, or it may be passed around the table APARTMENT or BLUE PLATE SERVICE 1. In this service, plates are served up in the kitchen and placed on the table just before the diners sit down 2. Eating begins when the hostess signals 3. Second portions can be served from the kitchen or offered from serving dishes that are passed from hand to hand 4. Removal of the main course and service of dessert are done by some members of the group at the table 5. This pattern of service is most frequently used when the group is small, the dining table is small and the area for dining is small BUFFET SERVICE The most used style of meal service for guest meals is buffet service; in fact, it is the only practical service for guest meals in many homes if the number of diners exceeds six. Fundamental Details of the service are as follows: 1. A buffet is a dining table or other suitable surface, that will accommodate a stack of plates and serving dishes of food 2. Guests are invited to serve themselves at the buffet 3. Guests dine according to the arrangements, namely: (a) dining may be at the table, which is fully set with all appointments except for the dinner plate (b) the hostess may provide each guest with tray that holds plates and beverages which the guests place on their lap (Guests may sit on chairs and eat from the plate held in the hand or placed on the lap) 4. The menu for a buffet meal must be planned so that the food may be eaten with ease under the conditions established for dining

5. There must be plenty of table space on which guests can place the beverage while they sit on chairs Specific Suggestions for setting the buffet table 1. The buffet table may be covered with a cloth. It may remain bare or it may be partially covered with runners to introduce color 2. Flowers or other decorations may be taller and larger in scale 3. Use dinner plates for the buffet meal 4. Arrange the dishes in decreasing order of importance of the meal 5. To expedite service when the group is large, invite someone to assist in serving 6. Do not enclose flatware in a napkin 7. Put glasses of water on a tray or another table. Water should be the last item in buffet setting TRAY SERVICE Wide acceptance of television, increased interest in eating meals out-of-doors and appreciation of sit-by-fire meals have helped made tray service a popular one. Breakfast in bed, meals for the ill and convalescent are also occasions for the tray service. Specific Suggestions for setting the meals: 1. Place a mat of some kind on the tray to keep dishes form sliding 2. Lay only the flatware required for the main course 3. Tuck the napkin partially under the main plate or flatware 4. Use the short tumblers. Cups without saucers may be used for beverages 5. Bread and butter plates or small bowls for salads may be used 6. Serve the main course on the smallest plate that will accommodate it 7. Dessert may be included in the tray MEALS WITHOUT WAITERS ON THE TABLE: FILIPINO STYLE The Filipino way of eating meals without waiters on the table, is simple, easy way to eat a simple meal. The diners usually remain together throughout the meal, and the table is laden with all the courses from soup to dessert. Everyone is expected to serve himself and the order or sequence of eating courses depends on

individual preferences. Thus, one diner may start with a soup dish, while another may start with his dessert. On some very informal occasions, the use of the bare hands or kamayan is practiced. To an uninitiated Observer, the impression of poor etiquette may be created but for Filipino diner there is no better way of sharing gracious hospitality than enjoying the meals in an atmosphere of informality and camaraderie. The clearing away starts when all the diners have finished and moved away from the dining table. No Filipino hostess would dare remove a single china piece while there is still a guest at the table 1. Take out and Delivery Service becoming increasingly popular nowadays. These forms of service is characterized by food is being consumed OFF Premise. 2. Room Service commonly associated with hotels. Hospitals also provide room service and the so called breakfast on bed