 also known as English Style, Host Service or

Family Style, is an informal way of table

setting wherein the foods are placed at the
middle of the table. Each family member
just get what she/he wants on a plate. He
may also request passing of a food far from
his reach.
 Table Service is defined by what dishes are
used, what utensils are used and the manner
of presenting a meal to the guest
 It is designed to make the guest or guests
feel at home.
 The host contributes actively in the service.
The waiter brings food on platters, shows to the
host for approval, and then places the platters
on the tables.
 The host either makes food portions and serves
the guests or allows the waiter to serve. To
replenish the guests’ plates, the waiter takes
the platters around to serve or to let the guests
help themselves.
 This is a common family service in specialty
restaurants where customers spend more time
on premise.
1. The host and hostess serve all courses at the
table. This style of meal service is considered
to be friendly and cordial because of the
participation of the host and hostess. This
service is considered informal.
2. The host usually serves the main course and
dessert.
3. The hostess usually serves the soup, salad,
and beverage.
4. Accompaniments are passed from person to
person at the table unless a waitress is
present.
5. Plates are removed between courses by a
family or paid waitress or by the hostess.
6. A serving cart may also be useful for holding
food and dishes.
7. The host or hostess places the food on
individual plates. The plates are passed to
the appropriate guest (unless a waitress is
used). Designate who should receive the
plate, and pass plates in a systematic
manner.
 English table service may be an informal,
hospitable type of service or it may be very
formal.
 It is less formal
 Has no presentation
 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.
 McWilliams, M. (2009). Fundamentals of Meal
Management. Pearson Prentice Hall

 Soriano, N. N. ( 2010). A Guide to Meal

Management and Table Services. Rex Bookstore