Reporter: Mariz Taylaran Ombajin

“Table Service”

is a restaurant industry term that can mean

either the presentation of food to patrons by

waiters, or the place settings present on each

table.

Restaurants without either are

usually referred to as “counter

service” establishments.

Most fast-food chains fall within

this category, as patrons must

place their orders, collect their

food, and pick up any needed

utensils at a centrally located

counter.

Service as Place SettingsWhen taken to mean place settings, service typically consists of utensils, a napkin, and a water glass or goblet.

Cultural Variations

In some restaurants, such as a Vietnamese pho eatery, a bowl rather than a plate completes the place setting since the main fare is noodle soup. Chopsticks and a spoon rather than the typical western place setting of a knife, forks and spoons are used in the table service of many Asian restaurants.

Table DeliveryIn all types of table service

restaurants, waiters deliver patrons’ meals directly.

Specialty dishes may come individually, but it is more common for entire tables to be served at once. This often involves the use of trays or carts.

Table-Side Cooking and Presentation

Some restaurants distinguish themselves by actually cooking food directly at a patron’s table.

This practice is often known as “gueridon service,” and typically involves a portable burner or sizzling hot skillet.

Cost and Ambiance Considerations

Many restaurants spend a great deal of time thinking about the message their table service sends.

Preparing dishes directly in front of the customer typically takes more time per dish, and is costly in terms of staff attention. If it helps promote a certain ambiance, however, it is usually worth it.

Thank you for Listening!