The Different Styles of Table Service

LESSON 14 THE DIFFERENT STYLES OF TABLE SERVICE OBJECTIVES: • • • Differentiate self-service from table service Discuss the different types of table service Explain the advantages & disadvantages of the eight types of table service People have always eaten in diverse ways depending on when and where they lived. Early, in all likelihood, all persons ate what they found where it was found. In time, the mode of dining became means for the display of wealth and the display of culture & refinement. Rooms for dining were luxuriously furnished. Appointments, beautiful beyond belief, were created for eating && serving the food. In addition it is necessary for the wait staffs to be well-trained in the technical skills of serving the customers, not only for the job satisfaction & mastery but for the success of the restaurant where they work. Good and pleasant service leaves a lasting impression on those who are busy or tired &go out to relax & enjoy themselves. Meal service styles differ in three ways. The first is in the manner in which the diner receives food. Second, meal service styles differ in the number of courses offered. Third, styles differ in that waiting on the table for the placing and removal of courses may be an essential. Below are the basic styles of service that is implemented both in formal and informal functions. 1. American or Plate Service This is also called “Plate Service” because the food is already arranged in individual plates at the kitchen, ready to be served to the guest. In American service the server brings a completed plate to the customer. The food is portioned and the plate is garnished in the kitchen by the kitchen staff. The server simply places the plate in front of the guest. And in some operation the server may carry the plates without the trays (arm service). The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee Shop where service is required to be fast. General Rules in the American Service • The server serves from the left side of the guest using the right hand. Move forward in a counter clockwise direction around the table whenever possible. • When bussing out or clearing the table move from the right side of the guest using the right hand and move forward in a clockwise direction. • Clear B&B plates, side dish plates, other plates, and unused utensils which are to the left of the guest from the left. When serving beverages serves from the right side of the guest with your right hand, traveling in a clockwise direction. Advantages - casual dining, portion control, less service skill needed. Disadvantages - less personal, guests cannot choose portion. Note: Soup is considered a beverage and served and cleared from right side of the guest with the right hand. Serve everyone at the table at the same time, clear the table together as well. If the guest noticed of what you’re doing, you’re doing it incorrectly, slopping or too noisily. 2. French or Gueridon Service It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. French service is partially prepared food with final preparation. Sauces, garnishes, and other ingredients are placed in decorative vessels, often silver goosenecks, sauceboat or porcelain ramekins. The Gueridon is set-up, then the sauté pans with the partially prepared food in them are brought to the Gueridon, and the items are finished, plated, and served. Two waiter or waitresses are needed in each station. The chief of rank or Chef de rang acts as the principal waiter who takes the order, serves all kinds of drinks and prepares the food at the table. The Commis de rang, who takes the order to the kitchen. This service is usually done in luxury dining rooms. General Rules of the French Service • Food is finished in the dining room on a Rechaud or Gueridon. • Serving spoon and fork are the utilized to plate food. • All also food and beverages are served from the right with the right hand and also in clearing the table. Serves clockwise direction. Advantages – elegant, showcase food, high check average Disadvantages - need highly trained staff, high labor costs, capital investment in cart, fewer tables in dining room 3. Wagon Service Wagon service requires the server to finish the preparation at the table, or at least to portion it for the guest. For example, large cuts of meats, like prime rib, might be craved for the guest at tableside, or the guest might be served a portion of salad from a giant salad bowl. Wagon service differs from French or Gueridon service in the level of service provided. French service entails the cooking or finishing of the dish, which often requires carving or sautéing or other skills as well as time with the guests. While the dish is being finished, the server entertains the guests with the tales of the history of the dish, or a show such as flambéing crepes Suzette or flaming coffee drinks. 4. Russian or Platter Service An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurarnt in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. This service is usually done for banquet functions. It guarantees equal portioning of food because the food served are pre-portioned and pre-cut. It is preferred over plate service when there is no heaters for individual plates. Platter service demands skills in transferring the food from the platter to plate without spilling it, spoiling its appearance, or unconvincing the guest. The basic utensil used to transfer food from the platter to the plate is a combination of spoon-and-fork in one hand as though it were a set of tongs. Russian service is commonly used for banquets and formal sit down dinners when all guest having the same meal. This provides quick and professional service, as well as a show for the guest. Likewise, when clearing, team members position themselves to the right of a lady at the first table to be cleared, then when the captain or maître d’ gives signal to begin clearing, they all begin simultaneously. General Rules of Russian Service • Use serving spoon and fork to serve food from a platter. • One platter serves that course to one table. • Serve from left side of the guest. • Hold platter along left forearm and hand. • Move counter clockwise around the table. • Separate serving spoon for sauce. • Separate serving utensil for each course Advantages – elegant, faster than French Service Disadvantages - need trained staff, capital investment in silver platters 5. Family Service or Compromise Service Unlike in Russian Service, this service does not require personnel or waiter to transfer the food from the platter to plate because the guest is the one who transfer the food to their plate. The increase of limited-menu especially restaurants has encouraged the use of family style service for several courses. Courses typically served family service include soup, salads, vegetables, entrees, and desserts, which is just about white meat. Some restaurants serve the main course on a plate (American Style), or form of a platter or wagon style with side dishes family style. Many restaurants in the Amish country around Lancaster, Penn, and in the south serve family style, and as well known for that style of service as for their food. 6. English or Butler Service Often referred to as the "Host Service” because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. These types of service is a combination of Russian or platter, and family or serve yourself style. This service consists of arranging prepared foods on tray with handles. These trays are hold by butler who begins with the lady to the right of the host, circles the table counter clockwise, stopping at the left side of each guest. Only one course is served at a time. General Rules of Butler Service • • • • • Plates should be present on the table "Butler” or server approach the guest from the left side holding prepared trays of garnished foods at a level approximately 1 inch above the rim of the guests plate. Serving utensils are on the trays or platters Guests serve themselves from the tray, using the provided utensils, then replacing them. The “Butlers” or servers moves counter clockwise around the table ladies first and clear the table, moves clockwise direction Advantages – personalized service, guest chose portion size Disadvantages - space, capital investment in silver platters, poor portion control, time consuming 7. Buffet Service The Banquet service, which may be plate (American, platter, Russian), or buffet service. Servers are asked to serve up to 30 people each at one time. Starring physical strength, and skilled experienced. Hands are necessary to be good banquet service with plate or platter service. Buffet service consists of preparing foods in the kitchen and arranging it attractively in large portions for presentation to the guests. The food is placed in a line along a "serving table" which might be a straight line, a curve, or a several smaller lines. Usually servers stand along one side of the line, serving the guests while the guests travel the length. Advantages - Display food, speed, economics, less service skill needed Disadvantages - food safety, capital investment 8. Fast-Food Service Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board. Fast-food service usually refers to self-serve establishments, cafeterias, or places where there is a limited menu and customers are “served” in a matter of minutes. “Deluxe” fast-food service is fast service without the rectangular trays, that is, fast table service. It can be a diner or “family” restaurant where high turnover is desired. Efficient service that is, efficiency of motion is of the essence in fast-food dining, whether it is a traditional fast-food franchise or a diner. There can be no lost time. The server must make every tip to the table and the kitchen significant. Setting the table, order taking, serving the food, presenting the check, and clearing the table must proceed automatically and with precision 9. Cafeteria Service The food in this type of service is pre-packed and displayed in the counter. Customer line up to assemble their own orders in their own respective trays. Hot items are prepared for inventory through a window. In some countries, food is arranged for pick-up by the customers rather than counter attendants. In the Philippines, customers simply identify their order and the counter attendant issues the order. Payment will be settled through the cashier who is usually positioned at the end of the counter.