CO

styles of table service

Styles of Table Service

Definition of Table Service

  • Defined by:

    • Dishes used

    • Utensils employed

    • Manner of presenting a meal to guests

Types of Table Service

  • French

  • Russian

  • English and Family

  • Butler

  • Buffet

  • Counter

  • Self-serve cafeteria

  • Home Meal Replacement

Service Styles Determined By

  • Type of service is defined by the desired target market.

  • Consistency in:

    • Menu

    • Décor

    • Uniforms

    • Table settings

    • Ambiance

    • Cuisine

Classic Menu

Goals

  • Meet sensory needs of diners:

    • From cold to hot

    • From light to heavy

  • Today, sweets served after savory; coffee can be served with dessert or as its own course.

Types of Menus

Table d'Hôte Menu

  • Menu of the host with choices within categories.

  • Price fixed by entrée choice.

Prix Fixe Menu

  • Set meal at a fixed price with no choices available.

A la Carte Menu

  • "From the Card"

  • Each item priced separately; guests can combine as they wish.

Service Styles - French Service

  • Known as service à la française, established during the reign of Louis XIV (1680).

  • Features:

    • Three courses cooked mostly tableside.

    • Cooked from a "Guéridon" (a side table).

  • Advantages: Elegant presentation, showcases food, high check averages.

  • Disadvantages: Requires highly trained staff, high labor costs, requires significant capital investment in service carts, fewer table turns.

Service Styles - Russian Service

  • Also known as service à la russe.

    • Plates served from the right, food from the left, counterclockwise.

    • Serving fork and spoon used from the silver platter.

  • Usually employed in banquets.

  • Advantages: More elegant, faster than French service.

  • Disadvantages: Requires trained staff, capital investment in silver platters.

Service Styles - Butler Service

  • Similar to Russian service with self-service options for guests.

  • Serving food from the left side; counterclockwise.

  • Advantages: Personalized service, guests can choose their portion sizes.

  • Disadvantages: Requires space, capital investment in silver platters, poor portion control, time-consuming.

Service Styles - English and Family Service

  • All food prepared in the kitchen; plates preset.

  • Food carved and plated by the host; guests serve themselves side dishes.

    • Server may use sideboard for plating.

    • Family style food is placed on the table for self-service.

  • Advantages: Casual dining, guests control portions, less skill required for service.

  • Disadvantages: Less formal service, risk of running out of food, less emphasis on food presentation.

Service Styles - American Service (Plate Service)

  • All food cooked and plated in the kitchen; served from the right with the right hand.

    • Limited staff results in this style.

  • Advantages: Casual dining, controlled portions, less skill required for service.

  • Disadvantages: Less personalized experience, guests do not choose portion sizes.

Service Styles - Buffet Service

  • Guests serve themselves from displayed food.

  • Advantages: Simple, fast, economical for large groups, set pricing.

  • Disadvantages: Concerns over food safety, capital investment needed for setup.

Other Service Styles

Brunch Service

  • Combination of American and buffet styles.

Cafeteria Service

  • Self-service style.

Take-Out or Home Meal Replacement Service

  • Advantages: Convenience, lower costs, ability to serve more guests.

  • Disadvantages: Loss of quality control and sanitation, disruptive to dining room flow.

Counter Service

  • Fast turnover; often seen in tapas and sushi bars.

Types of Restaurants

  • Divided into three basic styles; always warm, welcoming service.

Fine Dining

Characteristics

  • Luxurious, comfortable surroundings.

  • Features quality tabletop silver, china, crystal, and linen.

  • Maître d'Hôtel directs the staff, including captains, waiters, and buspersons.

  • Extensive menu and wine list; meals may last three hours or more.

Bistro/Trattoria

Characteristics

  • Range from white-tablecloth dining to cozy family-run styles.

  • Modern meaning refers to any simple, cozy restaurant.

Casual/Family Style Restaurants

Characteristics

  • Family style, diners, theme restaurants, etc.

  • Basic service principles apply, often with less experienced servers.

Summary

  • Many styles of service exist, each with advantages and disadvantages.

  • Successful restaurateurs need to make informed choices.

  • Ultimately, all forms of service can be categorized into two types: good and bad.

  • Menu styles may be combined within a single restaurant to meet target market expectations.