French Table Setting

A style of laying the table with a plate (not necessarily used),

cutlery, glasses and a napkin on the plate.A method
of serving food in which guests help themselves from food
offered on adish or flat from the left by a waiter.

Advantages:
That waiting at table is an honourable profession in France.
No Frenchman has a chip on his shoulder because he is "only a
waiter" - that concept does not exist in France. Waiters are
well trained, and take the trouble to make a meal a
pleasurable experience.
Disadvantages:
The only disadvantage I ever saw is that most people have a
two-hour lunch break. The waiter is not used to being hurried;
trying to eat lunch in 30 minutes because you have a train to
catch can be an impossible task.


American Table Setting












In America, the most elegant formal setting shares a goal with
the table your children set for family supper: to help the diner
enjoy the meal. Proper formal American table-setting builds on
the Continental practice of arranging silver to follow the order
in which food appears. Differences in course-order distinguish
American from Continental settings.
Advantages:
Casual dining, portion control, less service skill needed.
Disadvantages:
less personal, guest cannot choose portion



Russian table setting

Russian service is similar to French service in many respects.
It is very formal and elegant, and the guest is given
considerable personal attention. It employs the use of heavy
silver service ware, and the table setting is identical to the
French setup.
Advantages:
The Russian service is that only one server is needed and that this
service is as elegant as French service, yet faster and less expensive. No
extra space is needed for special equipment, such as the gueridon.
Disadvantages:
The large investment in silver service ware
and the number of platters needed, especially when every guest in a
party orders a different selection. For this reason, Russian service is
particularly useful at banquets where every guest receives the same
food selection. Another disadvantage is that the last guest served at the
table must be served from the less well-displayed
food remaining.


English table setting

English table service may be an informal, hospitable type of
service or it may be very formal. The main characteristic of
English service is that all courses are served at the table by
the host or hostess. The service may be done with or without a
maid.
1. All the food is served from the table by the host and
hostess, who give their personal attention to the needs of
their guests.
2. The host serves the meat and vegetables while the hostess
usually serves the appetizer, the salad, the dessert and
the beverage.
3. The waitress is still needed to place the plates for the
guests and to pass the accompaniments of the course. She
stands at the left of the one doing the serving.
4. One course at a time is served. One course is removed
before the next course is brought in.
5. The plates may be placed one at a time or they may be
placed in a pile at the host's left where he may fill them.


Buffet table setting





This is also called self service and is normally used in
banquet functions and i n some restaurants. Food is attractively
arranged on a long table, classified and arranged according to
proper sequence, from appetizers to desserts. Soup is placed on a
soup tureen and the hot entrees in chaffing dishes to keep them
warm. Some equipment like dinner plates and saucers are laid
down right on the buffet table. Instead of the waiter serving the
guests, the guests go to the buffet table pick up plates, china,
cuttkery and knapkin and all other items and serve themselves of
their own choice.
Advantages
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.
Disadvantages
It may result in shortage of food especially when the early ones may
serve themselves more; thus very little food is left
for the latecomers.


JapKorChi table setting







Advantage: simple, small amount faster than French service.
Disadvantage: no need trained staff, capital investment in
silver platters.



Mr.Brian Pilapil

Daisy ann Santos
HRS II-A