Styles of Table Service

Chapter 2 Highlights

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

Styles of Table Service Styles of Table Service include:

French Russian English and Family Butler Buffet Counter Self-serve cafeteria Home Meal Replacement

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

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

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

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.

Service Styles Platter Service-Russian service, or service à la russe in U.S.

Right side for plates and left side for food - Counterclockwise Serving fork and spoon from the silver platter

Used in banquets Faster than French Service Fully cooked, hot food served at the table quickly

Advantages elegant, faster than French service

Disadvantages need trained staff, capital investment in silver platters

Service Styles Butler Service

Similar to Russian service Guests serve themselves Offered from left side for food - Counterclockwise

Serving fork and spoon used by guest.

Advantages personalized service, guests chose portion size

Disadvantages space, capital investment in silver platters, poor portion control,

time consuming.

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 side dishes. 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

Service Styles American Service - Plate Service

All food cooked and plated in kitchen. Serve from right with right hand Result of limited staff RKR serve from left with left hand

Advantages casual dining, portion control, less service skill needed

Disadvantages less personal, guests can not choose portion

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

Service Styles Brunch Service

Combines American and Buffet

Cafeteria Service Self-service

Take -Out or Home Meal Replacement Service Advantages: Convenience lower cost, serve more covers Disadvantages: Loss of quality control & sanitation, interrupts dining

room flow

Counter Service Fast turnover Tapas and Sushi Bars

Types of Restaurants Divided into 3 basic styles

Service should always be warm & welcoming Accoutrements may vary

Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong

Fine Dining Luxurious and comfortable surroundings Quality tabletop silver, china, crystal, and linen Maître d’Hôtel directs staff of captains, waiters,

and buspersons Menu offers many choices Wine list extensive and well-paired w/ food Sommelier/wine steward to assist guests Leisurely pace of service, meals may last 3

hours or more

Bistro/trattoria

Lobster Bar at the Island Shangri-La, Hong Kong

Bistro/trattoria Restaurants that range

from white-tablecloth with a range of food styles.

Original bistro or trattoria – a family-run restaurant serving simple foods – has all but been abandoned in the US

Terms now refer to any simple, cozy restaurant

Casual/family Family style restaurants, diners,

theme restaurants, and the like. The principles of service apply

here as well, although servers may be les experienced http://www.brinker.com/

Summary: Many Styles of Service

Each has advantages and disadvantages and restaurateur must make good choices.

Ultimately 2 types of service good and bad Many types of Menus

The menu styles may be combined in one restaurant as needed to meet expectation of target market