1. Styles of Table Service
Presented by
Margie Ferree Jones

2. 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

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

4. 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

5. 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 it’s own course

6. 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

7. Service Styles French Service-service à la française Advantages
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

8. Service Styles Platter Service-Service à la russe in U.S. Advantages
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

9. Service Styles Butler Service Advantages Disadvantages
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

10. Service Styles English and Family Service Advantages Disadvantages
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

11. Service Styles American Service - Plate Service Advantages
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

12. Service Styles Buffet Service Advantages Disadvantages
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

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

14. Summary: Many Styles of Service Many types of Menus
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