Styles of Table Service

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Styles of Table Service

• Presented by
• Margie Ferree Jones

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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

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Styles of Table Service

• Styles of Table Service include
• French
• Russian
• English and Family
• Butler
• Buffet
• Counter
• Self-serve cafeteria
• Home Meal Replacement

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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

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Classic Menu

• Goal is to meet sensory needs of diner.
• Cold to Hot
• Light to Heavy
• See page 23 and 24 for classic courses sequenced
• Today sweets served after savory
• Coffee with dessert or its own course

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Types of Menus

• Table d Hôte Menu pg. 26
• Menu of the host
• Choices within a category
• Price fixed by entrée choice
• Prix Fixe Menu pg. 27
• Set meal at set price
• No choices
• A la Carte Menu pg. 25
• From the Card
• Each item priced separately
• Guests combine as they wish

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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

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Service Styles

• Platter Service-Service à la russe in U.S.
• Used in banquets
• Faster than French Service
• Fully cooked, hot food served at the table
  quickly
• Right side for plates and left side for food -
  Counterclockwise
• Serving fork and spoon from the silver platter
• Advantages
• elegant, faster than French service
• Disadvantages
• need trained staff, capital investment in silver
  platters

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Service Styles

• Butler Service
• Similar to Russian service
• Guests serve themselves
• Offered from left side for food -
  Counterclockwise
• Serving fork and spoon used b y guest.
• Advantages
• personalized service, guests chose portion size
• Disadvantages
• space, capital investment in silver platters,
  poor portion control, time consuming

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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 sides.
  
• 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

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Service Styles

• American Service - Plate Service
• All food cooked and plated in kitchen.
• Serve from left result of limited staff
• Advantages
• casual dining, portion control, less service
  skill needed
• Disadvantages
• less personal, guests can not choose portion

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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

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Service Styles

• Brunch Service
• Combines American and Buffet
• Cafeteria Service
• Self-service
• Take -Out or Home Meal Replacement Service
• Counter Service
• Fast turnover
• Tapas and Sushi Bars

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Summary

• Many Styles of Service
• Each has advantages and disadvantages and
  restaurateur must make good choices.
• Many types of Menus
• The menu styles may be combined in one restaurant
  as needed to meet expectation of target market