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STYLES OF A FOOR SERVICE.docx

STYLES OF A FOOR SERVICE.docx

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Published by: usunom on Jun 20, 2013
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03/09/2014

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STYLES OF A FOOD SERVICE
Counter service[edit]  Counter service is a form of servicein restaurants, pubs,and bars where food or  drinks are ordered at the counter. Counter service is sometimes also referred to as a"bar service," such as used for "juice bar" or in the case of pubs and bars where thecounter is also called the bar .Customers maytake-out the food, or carry it to a table, or eat at the bar, using chairs or stoolsprovided for the purpose. Counter service iscompared with table service where serviceis provided at the table. With counter service, the customer generally pays beforeconsuming the food or drink. Some fast foodestaurants offer only counter service while table service is the common form in most restaurants. For pubs and bars, bar service isthe norm in bothIreland
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and the United Kingdom whereas table service is the norm in Continental Europe.  Table service[edit]  Table service is food service served to thecustomer's table by waiters and waitressess,  also known as "servers". Table service iscommon in most restaurants, while for some fast food restaurants counter service is the common form. For  pubs and bars,  counter service is the norm in the UnitedKingdom.With table service, the customer generally pays at the end of meal. Variousmethods of table service can be provided.See, for instance, silver service.In recent years, restaurants have began to train their servers using e-learning programs in an effortto lower training costs.Gueridon service[edit]  Gueridon service is a form of food service provided byrestaurants to their guests. This type of serviceencompasses preparing food (primarily salads, main dishessuch as beef stroganoff, or desserts) in direct view of theguests, using a "gueridon". A gueridon typically consists of atrolley that is equipped to prepare, cook and serve food.There is a gas hob, chopping board, cutlery drawer, coldstore (depending on the trolley type) and general workingarea.

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