3 Types Table Service

TABLE SERVICE Service in the restaurants can be classified as follows:

1. AMERICAN SERVICE- also called( “Plated Service”) because the food is already arranged in individual plates at the kitchen, ready to be served to guests. It is usually done for a la carte orders, good for one serving. Plated foods usually go with garnish and accompaniments and are served on the right side of the guest. Service Procedures: 1.1 Check the order and make sure the needed cutleries are set up before starting to serve. Have a salad knife and fork for the salad, a soup spoon for the soup, etc. 1.2 Assemble the orders in a tray, making sure that all accompaniments and side dish or ( i.e. sauces, dressing, condiments, etc.) are complete. 1.3 Carry plated foods in a rectangular or oval tray and let the tray rest on the palm of your hand. 1.4 Carefully bring down the tray towards the counter or place them in a portable side tray. 1.5 Serve plated foods on the right of the guest with the left hand holding the tray and the right hand holding the food to be served to the guest. 1.6 Position the plate with the protein at 6 o’ clock, starch at ten and vegetables at two. 1.7 Clear plates from the right side. 1.8 Items located on the left side are cleared from the left side of the guests. 1.9 Scrape off excess food on one plate and place it below the other plates, locked your used silverware on the bottom plate by placing it underneath a fork or knife secured by your thumb; you can also place knife between the prongs or tines of fork. 2. RUSSIAN OR SILVER SERVICE- ( Platter Service)in this type of service , the food is prearranged in a platter with enough servings for one table, then the waiter dishes it out from the platter to the individual plates of the guests.

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1.3 1.4 1.5 1.6 1.7 1.8 1.9

Service Procedures: Kitchen shall prepare and dispatch foods in individual platters or containers, insuring that one platter will have sufficient servings for one table, usually good for 10-12 persons. Waiter shall pick up the platters/serving dish with a side towel on the left side. Get them from the dispatching counter and bring them to the dining area using a trolley or oval trays, whichever is appropriate. To alert the guest of your presence, excuse yourself as you approach the table to serve and say “excuse me sir/ Madame”. Stay on the left side of the guest and do Russian service from the left side, with the left foot forward. Announce the name dish before serving and then present it to the guests. “sir/ Madame, your very special chicken galantine” Hold the platters with the left hand and dish out using the right hand. Provide equal servings for the guest on the table. Be familiar with the serving size or portions to be placed in the customer’s plate. Move in clockwise position serve quickly from one person to another, while the food is still hot. Since the food is usually hot, protect yourself from burns by placing a neatly folded serving cloth at the bottom of the dish, with the palm of your hand outstretched.

3. FRENCH SERVICE- ( tableside preparation) it is considered as the most expensive/ elegant type of food service. The flow of service is, the chef de rang (personal chef) will garnish the ordered dishes on the side of the guest by using the service trolley and the commis de rang( personal waiter) will be the one who will served the food. 1.1 Chef De Rang seats the guest. He is also responsible in taking the orders. 1.2 Chef De Rang serve drink from the right side, prepares the food and plate them. 1.3 Commis De Rang serves the plates as dished by the Chef De Rang. 1.4 Serve food from the right side of the guest using right hand, right foot forward ,serving movement should be in clockwise direction. 1.5 Clean food and beverages from the right side of the guests using right hand. 1.6 While the commis de rang is cleaning the plates. The chef de rang is preparing the dessert. 1.7 Serve the dessert from the right side of the guest using right hand.

4. BUFFET SERVICE- (self foods.

service) the guest will fall in line in a buffet table to get his/her own