Styles of Table Service

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 • 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. • 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 • 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 • 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 • 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 • 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 • 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 • 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