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Styles of Table Service

The document discusses various styles of table service including French, Russian, English, buffet, and cafeteria. It also covers different types of menus such as table d'hote, prix fixe, and a la carte. Finally, it summarizes the different types of restaurants including fine dining, bistro/trattoria, and casual/family dining.

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Daniel Adjei
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248 views

Styles of Table Service

The document discusses various styles of table service including French, Russian, English, buffet, and cafeteria. It also covers different types of menus such as table d'hote, prix fixe, and a la carte. Finally, it summarizes the different types of restaurants including fine dining, bistro/trattoria, and casual/family dining.

Uploaded by

Daniel Adjei
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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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 include:
 French
 Russian
 English and Family
 Butler
 Buffet
 Counter
 Self-serve cafeteria
 Home Meal Replacement
Styles of Table Service
 Type of Service in particular restaurant is best
defined by “desired target market.”

 Type of Service defined by consistency in


menu , décor, uniforms, table settings,
ambiance and cuisine
Classic Menu
 Goal is to meet sensory needs of diner.
 Cold to Hot
 Light to Heavy
 Today sweets served after savory
 Coffee with dessert or it’s own course
Types of Menus
 Table d’Hôte Menu
 Menu of the host
 Choices within a category
 Price fixed by entrée choice
 Prix Fixe Menu
 Set meal at set price
 No choices
 A la Carte Menu
 “From the Card”
 Each item priced separately
 Guests combine as they wish
Service Styles
 French Service-service à la française
 Louis XIV -1680
 3 courses cooked mostly tableside
 Cooked from a “Guéridon”
 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
 Platter Service-Russian service, or 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
 Butler Service
 Similar to Russian service
 Guests serve themselves
 Offered from left side for food - Counterclockwise
 Serving fork and spoon used by guest.
 Advantages
 personalized service, guests chose portion size
 Disadvantages
 space, capital investment in silver platters, poor portion control,
time consuming.
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
Service Styles
 American Service - Plate Service
 All food cooked and plated in kitchen.
 Serve from right with right hand
 Result of limited staff
 RKR serve from left with left hand

 Advantages
 casual dining, portion control, less service skill needed
 Disadvantages
 less personal, guests can not choose portion
Service Styles
 Buffet Service
 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
 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
Types of Restaurants
 Divided into 3 basic styles
 Service should always be warm & welcoming
 Accoutrements may vary
Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong


Fine Dining
 Luxurious and comfortable surroundings
 Quality tabletop silver, china, crystal, and linen
 Maître d’Hôtel directs staff of captains, waiters,
and buspersons
 Menu offers many choices
 Wine list extensive and well-paired w/ food
 Sommelier/wine steward to assist guests
 Leisurely pace of service, meals may last 3
hours or more
Bistro/trattoria

Lobster Bar at the Island Shangri-La, Hong Kong


Bistro/trattoria
 Restaurants that range
from white-tablecloth with
a range of food styles.
 Original bistro or trattoria
– a family-run restaurant
serving simple foods – has
all but been abandoned in
the US
 Terms now refer to any
simple, cozy restaurant
Casual/family
 Family style restaurants, diners,
theme restaurants, and the like.
 The principles of service apply
here as well, although servers
may be les experienced

 http://www.brinker.com/
Summary:
 Many Styles of Service
 Each has advantages and disadvantages and
restaurateur must make good choices.
 Ultimately 2 types of service good and bad
 Many types of Menus
 The menu styles may be combined in one
restaurant as needed to meet expectation of
target market

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