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Nama Group
Serving
In the food and beverage industry, serving is delivering food to guest

Style Of Service
There are five basic styles of service:
Over-the-Counter
Drive-Through
Cafeteria
Buffet
Seated

Over The Counter

Over-the-Counter service is a style that is used mainly in quick-service and fast-
food restaurants
Customers place their orders at a long counter that has cash registers
Meals are paid for and received at this counter
Customers either take their food with them, or carry them to a table

Drive Through
Drive-through service is a style of service that many quick-service restaurants
offer
Customers stay seated in their car for the whole process of ordering, paying,
and being served
 Cafetaria
In the cafeteria style of service customers are given a tray with silverware and
a napkin
Food items are displayed along a counter called a serving line
Customers carry their trays along the serving line, as they request the items
they see and want
At the end of the serving line, the customer pays and carries their tray to the
table

Buffet
In buffet service, food is arranged on tables throughout the dining area
The presentation of the food on the buffet tables is important
Servers keep the displays of food stocked, so that the customers can serve
themselves
Some stations have servers there to serve you, such as a meat-carving station,
or an omelet station
The customers take their food selections to the table

Seated
Seated service is service in which the customers are seated at a table
A server comes to the table to take the order
The server then brings the food to the table
There are three popular styles of seated service:
American
French
Russian
American Seated
Many restaurants use American service
The food is plated in the kitchen
This type of service is also called plate service
It is the fastest of all types of service
American service requires the least amount of skill to wait on the customers

French Seated
Some fine-dining restaurants use French service
In French service the meal is partially prepared in the kitchen
Then the server finishes the cooking, carving, or flaming of the food in front of
the customer
The partially prepared food is bought to the table on a cart called a gueridon
The gueridon has a small heating utensil on it called a rechaud
The rechaud is used to complete the cooking in front of the customer

Rusian Seated
In Russian service, the food is cooked and divided into portions in the kitchen
The portions of food are placed on silver trays
The server carries the tray of food to the table
The server uses a special serving spoon and fork to place a portion on each
guest’s plate
This style of service is often used at banquets, when a large number of people
are served similar food items
Serving Food
Regardless of service style, service should be excellent
The most important thing in a restaurant is the comfort and safety of the
customer
Recommended serving techniques include:
Sequence
Direction
Timing

Squence
Female customers should be served before male customers
If age can be determined, oldest to youngest
If children are in the party, they should be served before anyone
Serving children first will help keep them occupied and happy
The host or hostess of the party should be served last

Direction
Food is served from the customer’s left side with the server’s left hand
A good way to remember this is by saying, “leave (the food) with the left” or
“lead with the left”
The left hand is used to serve the food to avoid the possibility of bumping into
the customers with your elbow
Beverages are served from the customer’s right side with the server’s right
hand
Because the majority of people are right-handed, the glasses and cups for
beverages are placed on the right side of the place setting
Timing
All guests at the same table should be served at the same time
It is courteous for customers to wait to begin eating until everyone at the table
is served
Customers often get annoyed or impatient if everyone is served but one, or if
one person is served ahead of everyone else
Customers’ food will get cold while they wait for others to be served
Some restaurants remove used dishes as soon as possible, with the consent of
the customer
Others do not remove any plates from the table until the customers have
finished eating their meals
You never want to rush people who have not finished eating
Sometimes customers may suggest the removal of their plates
Take that plate away even if the other customers have not finished their meals