SERVICE STYLES - Food and Beverage Service Training #3

Service Styles


1) Service Traditions:

a. English / Silver service. Waiter plates food at

the table from serving dishes.

b. French service. All courses laid out on a

separate table. Guests serve themselves.

c. Russian service. Dishes laid out on a table

at which Guests dine and serve themselves.

Courses served one after another.

d. American / Plated service. A Chef plates food

in the kitchen. Waiters then serve plated dishes

to Guests.


2) Types of Menus:

a. À la carte menu. Individually priced dishes are

listed on the menu. Guests choose their meal.

b. Table d’hôte or fixed price menu. The menu lists a

limited number of options per course, from which

Guests choose. Dinner charged at a set price.


3) Service Styles:

a. Buffet service. All dishes are displayed in

an area away from the tables. Guests help

themselves.

b. Banquet service. The menu lists a limited number

of options per course. Dishes are delivered plated

to Guests.

c. Bistro service. A simple style of service used in

smaller settings.

d. Counter service. An open kitchen, surrounded

by a counter where Guests sit and watch the

preparation process.

e. Fine dining. Offered at more upscale

establishments. Elegant atmosphere and attentive

service. Superb food, excellent wine.



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