At the end of the lesson, you must be

able to:
1.Explain different styles of service.
2.Set-up American table setting.
3.Set-up Russian table setting.
4.Set-up French table set-up.
TABLE SERVICE
 TABLE SERVICE
 is a style of food service where the dinner sits at the
table and served by a waiter/waitress. This is the
oldest form of service which is preferred by those
busy people who wish to relax and eat meals
leisurely.
TYPES OF TABLE SERVICE
 AMERICAN STYLE
 this is less expensive and speedy. One waiter can serve many guests. The foods are
prepared and arranged on trays and carried by the waiter to the dinning room on a
large tray which is placed on a stand. The plates of food are served from the guest’s
right with the waiter’s right hand.
Note: THE GOLDEN RULE OF TABLE SETTING STILL APPLIES
 RUSSIAN SERVICE or FORMAL
 this is used in luxury restaurants and hotels. The foods are prepared and arranged
in the kitchen by the chef, then brought by the waiter to the dining room. Food
service is done by the guest starting at the head of the table going in a
counterclockwise direction around the table.
 FRENCH SERVICE
 this employs two waitresses or waiters for each station. The chef de
rangor chief of rank is the principal waiter. he takes the orders, serves all
drinks, and finishes the preparation of the food at the table. He assisted
by the commis de rang or the waiter/waitress who takes the orders to
the kitchen. This style is used in luxury dining rooms.
 BUFFET SERVICE

 this is the most used

style of table service.
It is the most
practical service for
guest meals if the
numbers of guest
exceeds six.
 FILIPINO SERVICE
 this is used by many filipinos.
It is a table service without a
waiter/waitress. All courses
are served on the table with
serving spoon for each
course. Diners remain seated
throughout the meal and are
expected to serve
themselves.
 TRAY SERVICE
 it is a style of service that
does not make use of the
usual dining table but
instead dishes and table
appointments are arranged
in trays, which are brought
to the diner. This is the style
used in serving patients in
hospitals or sending meals
for room service.
 BUE PLATE SERVICE
 this type of table service is
used when the group is
small, the table is small, and
the area for dining is small.
The plates are prepared
with a whole main course
such as meat, vegetables,
and other food which is
placed in a plate divided by
ridges.
 FAMILY OR
COMPROMISE
SERVICE
 this type is best used when the
diners are not more than
eight. This is somewhat a
compromise between the
russian and english styles, that
is, some foods are served on
individual dishes directly from
the kitchen and some foods
are served on the table.
ENGLISH SERVICE
 this is similar to family
style. All foods are served
on the table by the host or
hostess. A waiter places
the plates for the guests
and passes the
accompaniments for the
course.
 SELF SERVICE
 this style is offered in cafeteria and food service
establishments offering buffet, smorgasbord service, vendo
machines, and drive-in restaurants. The two widely used
forms are:

• Cafeteria Service
• Counter Service
 a. CAFTERIA SERVICE
 this styles caters to a large numbers of customers at a reasonable price. The
customers choose from the foods on display at the counter, place the food on
the tray, and carry them to the dining table. Usually, the foods are prepared in
advance and are ready to be served.
 b. COUNTER SERVICE
 it is the most economical food service. It appeals to the people in hurry
because of speedy service, convenience, lower price, and the absence of
tips. You can usually see your order is cooked and prepared.
 SNACK BAR
 this is offered in large industrial food services to meet the needs of
employees who bring their own food for lunch but want supplementary
dessert and beverages.
 TAKE-OUT COUNTER
 many food service establishments have found it possible to increase the
volume of food to be offered to diners by offering take out meals which
include proper packaging of food.
 SALAD BAR
 this is a table or bar with salad ingredients where diners make their own
salad. The salad may be the diner’s entire meal or may be an
accompaniment to one of regular luncheon.
 DRIVE-IN RESTAURANT
 this is a restaurant that serves patrons who are in their automobiles.
 SMORGASBORD RESTAURANT
OR EAT-ALL-YOU-CAN
 this operates in a buffet style food service. There is no limit to the
number of times a customer may replenish his plate.
 STEAM TABLE
 this is provided with a steam table, counter equipment which is known
for being a hot-food container, equipped with thermostatic device that
can be set at required temperatures for various type of food.