Table Service Styles

Objectives of Lesson 14

• This lesson aims to differentiate self-service from table service.
• This lesson aims to discuss different types of table service.
• This lesson aims to explain the advantages and disadvantages of the eight types of table service.

Evolution of Dining

• Dining customs have evolved with people and their environments.
• Dining has become a means to showcase wealth, culture, and refinement.
• Well-trained staff is crucial for customer satisfaction and restaurant success.

Table Service Styles

• Meal service styles vary based on how diners receive food.
• Meal service styles vary based on the number of courses.
• Meal service styles vary on the act of waiting for placing and removal of courses.

American or Plate Service

• Food is pre-arranged on individual plates in the kitchen.
• Servers deliver the completed plates to guests.
• Servers may carry the plates without trays, known as arm service.
• Portion sizes are predetermined; accompaniments balance nutrition and color.
• This service is typically used in coffee shops for fast service.

General Rules for American Service

• Serve from the guest's left using servers right hand, moving counter-clockwise.
• Clear tables from the guest's right, moving clockwise.
• Clear B&B plates, side dishes, and unused utensils from the guest's left.
• Serve beverages from the guest's right, moving clockwise.
• Advantages include casual dining and portion control.
• Disadvantages include being less personal, guests lack portion choice.
• Soup is considered a beverage, served and cleared from the right.

French or Gueridon Service

• Servers bring dishes and salvers from the kitchen to place on the table.
• Guests serve themselves.
• French service involves partially prepared food with final preparation at the table.
• Sauces, garnishes are in decorative vessels.
• Two servers are needed per station.
• The Chef de rang takes orders, serves drinks, and prepares food at the table.
• The Commis de rang takes orders to the kitchen.
• This service is typically in luxury dining rooms.

General Rules for French Service

• Food is finished in the dining room on a Rechaud or Gueridon.
• Serving spoon and fork are used for plating.
• All food and beverages are served from the right with the right hand.
• Tables are cleared in a clockwise direction.
• Advantages include elegant showcase of food.
• Disadvantages include highly trained staff are needed, high labor costs, and capital investment are required.

Wagon Service

• Servers finish or portion the food at the table.
• Large meat cuts can be carved or salad portions served tableside.
• French service involves cooking or finishing dishes.
• Servers may entertain guests with stories or shows like flambéing during preparation.

Russian or Platter Service

• It is similar to French service with food portioned and carved by servers at a gueridon trolley.
• Display and presentation are central.
• Whole meats, poultry, game, and fish are dressed, garnished, presented, carved, and portioned by the server.
• Dishes are partially prepared in the kitchen and completed in the restaurant.
• Cooking is done on a mobile gueridon trolley with gas and burners.
• Servers need dexterity and skill to fillet, carve, flambé, and prepare food.
• It guarantees equal food portions.
• Platter service requires skill in transferring food without compromising appearance.
• A spoon-and-fork is used as tongs to transfer food.
• Russian service is used for banquets and formal dinners with the same meal for all guests.
• Team members clear tables simultaneously, starting with the lady at the first table on signal.

General Rules of Russian Service

• Use serving spoons and forks to serve food from platters.
• One platter is used per course, per table.
• Serve from the guest's left side.
• Hold platters along the left forearm and hand.
• Move counter-clockwise around the table.
• Use separate serving spoons for sauces.
• Use separate serving utensils for each course
• Advantages include elegance and faster service than French service.
• Disadvantages include needing trained staff and capital investment in silver platters.

Family Service

• Guests transfer the food from platters to their plates.
• It serves soups, salads, vegetables, entrees, and desserts.
• It can involve main courses on a plate or platter with side dishes served family style.

English or Butler Service

• The host plays a role.
• Waiters present food on platters to the host for approval.
• The host portions food onto guests' plates directly or allows waiters to serve.
• Waiters take dishes for replenishment around for guests.
• Prepared foods are arranged on trays with handles.
• Servers circle the table counter-clockwise and serve one course at a time.

General Rules of Butler Service

• Plates should be present on the table.
• Servers presents food from the left, holding trays an inch above the guests' plates.
• The serving utensils are on platters.
• Guests serve themselves and replace the utensils.
• Servers move counter-clockwise, prioritizing ladies, and clears moving clockwise.
• Advantages include personalized service.
• Disadvantages include space requirements and time constraints.

Buffet Service

• Servers can serve up to 30 people.
• Skilled hands are needed for plate or platter service.
• Food is arranged attractively in large portions in the kitchen for presentation.
• It is placed along a serving table in a line or curve.
• Servers stand along one side, serving guests along the line.
• Advantages include faster service and economics.
• Disadvantages include food safety concerns.

Fast-Food Service

• Guests eat at counters with tall stools.
• Food is displayed behind the counter or listed on a menu.
• It refers to self-serve places with limited menus where customers are served quickly.
• "Deluxe" fast-food lacks trays but offers fast table service.
• Efficient motion minimizes time waste.

Cafeteria Service

• Food is pre-packed and displayed.
• You can get hot items through a window.
• Servers handles food pick-up and payments.

Arm Service

• Carry dishes and glassware on the arms, without trays.
• It is used with tray service or as an American or French style alternative.

Blue Plate Service

• Food prepared in the kitchen is placed on table before diner sits.
• Common in small groups with dining areas.

Tray Service

• Popular for serving meals to the sick in hospitals and at home.

Filipino Service

• There are no waiters or waitresses.
• Diners serve themselves and remain seated throughout meal.

Key Considerations of Arm Service

• Stack plates in reverse order of service, gentlemen's first, ladies last, and first served on bottom.
• Serve ladies before gentlemen and avoid reaching or covering customers.
• Stack dishes on the right arm for American style service and serve counter-clockwise.
• Stack dishes on the left arm for French style service and serve clockwise.
• Stack coffee cups in one layer.
• Avoid stacking cups to prevent soggy bottoms or contamination.

The Art of Suggestive Selling

• The employee encourages additional purchases or recommends suitable products.
• It aims to increase purchase amounts and revenues, often with smaller or complimentary items.
• It can enhance guest creativity.

Customizing Suggestions

• Train employees to customize suggestions.
• Ensure consistency.
• Provide relevant product suggestions.
• Employees should make good judgment calls based on customer intent.
• Evaluate and adapt the strategy.
• Discover what works best.
• The benefits include enhancing experiences.

Benefits of Suggestive Selling

• You can suggest wine pairings.
• It increases average guest checks and revenues.
• It enhances product knowledge and informed decisions.
• It increases professional image and self-confidence.

Selling in the Dining Room

• The waiter-salesman influences choices without coaxing.
• Dining is "soft” but still using established techniques to increase the check while keeping the customer happy.

The Cocktail Sales

• Engage with non-habitual cocktail drinkers.
• Suggest aperitifs, wines, or champagne.
• Suggest appetizers and mention cooking times without exaggerating; offer items discretely.
• Highlight side dishes and announce their existence.
• Help guests fashion a menu from a la carte items.