STYLES OF SERVICE

• French Service

• Formal or Russian
Service

English Service
Styles of
Service Family Service

American or country
Style Service
AMERICAN SERVICE

• American service is a simple and informal form of service. It is

also known as a Plated service. In this American service style,
dishes are neatly plated in the kitchen by the kitchen staff and
placed on the guest’s cover from the right-hand side.
1
Advantages of American Service
• Service skill is not
required.
• Low labor cost.
• Quick service.
• High seat turnover as
service is fast.
• The kitchen staff has the
scope to demonstrate
their plating skills.
D Disadvantages of American Service
• No personalized service.
• Skilled writers do not have
the scope to show their
service skills.
• Food may become cold.
• More kitchen time and
labor.
 Food and beverage are served from the
Approachin right side of the guests. sauces and
g the table other garnishes are served from the left
side of the guests

The waiter should be able to carry at least

three dishes out of full plates to speed up the
service. For a group of more than three guests,
the waiter and the assistant waiter work as a
How to Serve
team to place the plates. Using trays for
transporting plates is not recommended.

Trays are used to carry dished-out cups and bowls.

Cups are placed on the saucers and bowls on
quarter plates with the appropriate spoons.
 The server moves clockwise while
Serving placing plated food.
Order

Clearance is done from the right-hand

Clearing
side. How to Serve
RUSSIAN SERVICE

• In this type of service, food is fully prepared and pre-

cut in the kitchen and neatly arranged in silver
platters by the chef. The platters are brought in the
dining room by the waiter who serves the guests by
the way of dishing out food from the platter to the
individual plates.
1 Advantages of Russian Service
• Less staff is needed.
• Quick service.
• Elegant and entertaining.
• No extra space needed
for equipments
• Less expensive than most
of the service.
• Less waste because
unused foos goes back to
the kitchen to be reused
D Disadvantages of American Service
• It requires high initial
investments on platters
and Silverware.
• If many are to be served
from one silver platter, the
last one to be served may
see rather unappetizing
serving platter
• If every guests in a party
orders different dishes.
 Food is served directly from the silver
Approachin platter from the left side of the guets
g the table using the servers right hand with a
serving gear.

Serving
Counter clockwise
Order
How to Serve

Clearing Clearance is done from the right-hand side.

Clearing
Clearance is done from the right-hand How to Serve
side.
ENGLISH SERVICE

• This service is often referred to as ‘Host Service’ where the host plays a
dominant role in the service. The food on platters and heated plates are
brought from the kitchen and place before the host at the head table.
• The host portions the meat, if nessesary up to the entree and vegetable
on individual plates. The host hands the plates to the waiter standing
on his left, who served the hostess, guests of honor and all other
guests.
ENGLISH SERVICE

• This is also referred to as family style service. It

originated in the home and used mainly by family
restaurants or coffee shop.
Advantages of English Service

• This type of service also

requires little dining area
or space.
• There is a higher or rapid
table turnover rate with
this type of service.
Disadvantages of English Service
• One of the major disadvantages
of the platter style service is the
difficulty to control the portion
sizes. This is because the last
guest who gets served may not
get enough item if other guest
had taken more.
 English service requires the food to be placed on large
Approachin platters or in large bowls placed before the host. The
g the table guests then pass the food around the table and serve
themselves. The host may also ask the waiter to serve
the food. Food is served on the guests left hand side
while beverages on the right.

Serving
Counter clockwise. For replenishment of
Order
guest food the waiter may then take the
How to Serve
dishes around for guests to help
themselves or be served by the waiter

Clearing Clearance is done from the right-hand

side.
 Apartment or Blue Plate Service
• In this service, plates are served up in the kitchen and placed on the table
just before the dinner sit down.
Characterized by the ‘‘blue-plate’’, the plate that is divided into sections
mainly by meat and veggies.
Apartment or Blue Plate Service
Apartment or Blue Plate Service
Advantages of Blue Plate or Apartment
Service
• The Blue plate emerged to
cater the needs of those
strapped in time. Since the
food served is pre-made
and packaged in a single
plate.

• Meals are less expensive