1. Selected Topics in English for Gastronomy
Different Types of Service

2. This is the name of a table service method, the technique consists on transferring food from a service dish to the guest's plate from the left.
It is often performed by a silver service "waiter" using service forks and spoons
ELEMENTS
Silver service food is always served from the left, drinks from the right.
Meals are served to the client / guest from platters, not plated in the kitchen.
The guest to the host's right is served first. (Usually a female guest)

3. Service continues clockwise.
Plates are cleared from the right, glasses from the right; again starting with the guest to the host's right.
Glasses are stacked in a diagonal to the right and away, with wine (by course) in order, and then lastly, water glass in front.

4. Buffet: is a meal serving system where patrons serve themselves
Buffet: is a meal serving system where patrons serve themselves. It is a popular method of feeding large numbers of people with minimal staff. Buffets can be found in a variety of places including; casinos, cruise ships, hotels, and even church and social events.
Types of Buffet:
A self-service: where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table.

5. . COUNTER SERVICE CAFETERIA
Its founded in restaurants, loungues, pubs and bars, snack shops, where food or drinks are ordered at the counter. It also called bar service.
With counter service, the customer generally pays before consuming the food or drink .
CAFETERIA
A restaurant serving mostly ready-cooked food arranged behind a food-erving counter.
Depending on the establishment, servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve their own portions. Guests can use their cell phones to call the restaurant.
Food must be served hot or cold and must be quickly prepared.
Sometimes, for some food items and drinks, customers collect an empty container, pay at the check-out, and fill the container after the check-out.
Customers are either charged a flat rate for admission (as in a buffet), or pay at the check-out for each item.

6. Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking path.
There are often stations where customers order food and wait while it is prepared.

7. R O O M S E R V I C E
This service provides to guests with the oportunity to order and enjoy food and beverages in the privacy of their own guestooms or suites.
You can enjoy breakfast in bed, relax with an aperitif, perhaps enjoy a few snacks or even a small, exquisite meal.
You should:
Make a call
Order to the menu, say your room number.
And wait for your meals

9. PLATE SERVICE Plate service consist in complete one table at a time.
Waiters carry the food out on plates that were already served at the kitchen.
The most elegant way to serve plate food is to have waiters carring two plates at the same time, been choreographed by the capitan blanket the room, completing one table at the time.
Modern service and american services are considere two types of plate service.

10. ENGLISH SERVICE Similar tu European Service
Adaptable to homes with domestic help
The host carves the main course and places it on the dinner plate together next to the garnish
Servant carries the plates to each diner

11. The word grill refers to the grid of wire (rack) that food is prepared on, whether it be with the heat from above or below.
There are two methods to grill food over a gas, wood, charcoal, or infrared - direct or indirect cooking.

12. Direct heat method, the food item is placed directly over the flame or coals. This method exposes the food item to very hot temperatures, often in excess of 500F or 900F for infrared grills
Indirect heat, you place the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals

13. 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.
Gueridon
Service

14. American Service is known as Amore in Italy, or as family style too when it is adapted also for children needs, like small furniture or little containers that children can use to help themselves..