TA B L E S E R V I C E

PROCEDURE AND
TECHNIQUES

FOOD AND BEVERAGE

TABLE SERVICE

=IS A RESTAURANT INDUSTRY TERM THAT

CAN MEAN EVEN THE THE
PRESENTATION OF FOOD TO PATRON BY WAITER.

=OR THE PLACE SETTINGS PRESENTS ON ITS TABLE .

TABLE SERVICE
ESTABLISHMENT
=ARE USUALLY MORE EXPENSIVE BUT MORE WORK IS INVOLVED ON THE RESTAURANT

=Part both to set and clear tables to

present food to order
COUNTER SERVICE ESTABLISHMENT
RESTAURANT W/O EITHER
MOST FASTFOOD CHAIN FALL WITHIN THIS CATEGORY

=AS PATRONS MUST PLACE THEIR ORDERS

= COLLECT THEIR FOOD AND PICKUP ANY NEEDED UTENSILS AT A CENTRALLY LOCATED
PRINCIPLE OF TABLE
SERVICE
A WELL PLANNED AND
AT T R A C T I V E TA B L E
CONTRIBUTE TO THE
S U C C E S S O F A PA R T Y,

T H E A P P L I C AT I O N O F
C R E AT I V E S K I L L S C A N
BE JUDGED ACCORDING
TO HOW THE DINING
TA B L E I S P R E S E N T E D
THE FOLLOWING ARE SOME
PRINCIPLE TO FOLLOW IN
TABLE SERVICE

1. Place only the essential

tableware depending on the s
tyle of meal service
when setting the party table t
o avoid too much clutter.
.
2. Keep in mind the comfort
of the diner when setting
the table.
Table
appointments should be placed l
ogically and neatly
where they are to be used.
For
example, forks are placed at
the left side of the plate since
it is generally used with
the left hand
3. Have an artistic mind when
setting the table. There should be bal
ance and simplicity in the
table setting. Balance can be
achieved through the size of
serving platters and the type and col
or of table appointments used. Ma
ke sure that table
appointments fit the occasion and st
yle of service.
 GOOD STUDENT
4. Make sure that the table appoint
ments are appropriate for the
dishes to be served.
For example, teaspoons should be
laid out when serving ice cream.
However,

forks should be laid out when

serving cake since they are the
more appropriate to use.
5. The party table may or may not
be covered depending on its
appearance.

Use a tablecloth to completely cove

r the surface if it is unattractive.
Be sure the tablecloth is well- pressed
and creaseless except for
the centerfold.
6. When laying flatware, the fork is
placed with tines facing up at the left
side of the plate while the spoon is laid
with bowls up at the right. Knives are
placed with the cutting edge toward the pla
te at the right side. When the knives
and spoons are set, the knife is placed
nearer the plate. When teaspoons are
necessary, these are placed at the right
of the spoon or above the cover, with
bowls up.
7. Serving flatware is generally at the ri
ght of the dish. When two
pieces are necessary, they may
be placed at either side of the
dish. It is improper to have the
serving flatware stuck into the
food at the start of the meal.
8. Dinner plates are placed
turned up at the center of
the cover. Soup bowls are
placed on the dinner plate. C
ups and saucers are placed a
t the top right or right side o
f the cover. If a salad plate is
necessary, it is placed at
the top left.
9. Drinking glasses are placed
at the tip of the knife or
spoon at the right side of the
cover. If wine or juice glasses
are needed in a meal, these
are placed below the drinking
glass in a diagonal fashion.
Coasters should be set when c
old beverages are served in or
dinary drinking glasses or
un-stemmed beverage ware.
10. Serving dishes are placed
at the middle of the table in
a manner
that will not make the table l
ook cluttered.
Make sure that serving flatw
are for each
dishes is provided and placed
near the dishes.
THERE ARE SEVERAL STYLES OF TABLE SERVICE SOME WAYS
ARE

1)FORMAL AND 2)ELABORATE

OTHERS ARE

1)CASUAL AND 2)RELAXED

GENERALLY THESE STYLE CAN BE CLASSIFIED AS =FORMAL INFORMAL AND COMPROMISE
 TYPES OF TABLE SERVICE
1. AMERICAN SERVICE OR BLUE
PLATE SERVICE
A L L F O O D C O O K E D A N D P L AT E D ( P O
RTION OR ARRANGED) IN
KITCHEN. THE FOOD SERVER PICKS
U P T H E P L AT E
A N D D E L I V E R S T H I S T O T H E G U E S T.
TA B L E S E T T I N G , I N D I V I D U A L C O V E R
ARE
L A I D , E X C E P T D I N N E R WA R E . I T I S U
S U A L LY
DONE FOR A LA CARTE ORDERS, GO
OD FOR ONE SERVING.

P L AT E D F O O D S A R E S E R V E D W I T H G
ARNISH
AND SERVED ON THE RIGHT SIDE OF
THE GUEST
2.ENGLISH AND FAMILY
SERVICE

ALL FOOD COOKED I

N THE KITCHEN. FOO
D
S E RV E R S C A R RY P L AT
TERS OR BOWLS OF F
O O D TO T H E TA B L E . T
HESE ARE
P R E S E N T E D TO T H E H
OST/HOSTESS WHO
PA S S E S T H E F O O D I N
 3) FRENCH STYLE SERVICE

FRE

Truly a formal service

called Service à la franҫaise. It is
elaborated and dignified.
Need a welltrained servers and all the
essentials are available.

service calls for:

a) Rechaud – it is a small heater.

b) Gueridon – it is a portable wheeled table
where the
small heater is place.
c) Chef de rang – he is the chief waiter, does t
he complete
preparation e.g.
boning, carving, flaming or ma
king sauce. He serves the pla
tes,
which are carried by
commis de rang.

d) Commis de rang –
he is an assistant waiter.
The cover should have the
setting of all the cutleries and beverage
ware needed for the entire course.

Advantages:

- it is elegant, showcases food, high

check average

Disadvantages:

- it needs a highly trained staff, high

labor costs, capital investment in cart,

fewer turns of tables, fewer tables in

dining room

4
RUSSIAN SERVICE

It is the most popular style

used in restaurant. The co
ver is arranged the same

as French Service. But the

food is arranged on platt
ers by the chef in the kitc
hen. The

platters are served from t

he guest‘s left side. The se
rver holds the platter with
the left
hand, holding the serving
spoon and fork with the rig
ht hand, apportions the fo
od
from the platter and places

on the plate of the guest.

Advantages:
casual dining, server contr
ols portions, less service s
kill needed
Disadvantages:

- formal, no choice portion, no

presentation
 BUFFET SERVICE

Guest goes to the food which is

displayed. It is simple, fast and
economical with large groups set price.
Three (3) possible dining arrangements:

1. At the dining table - tables are fully s

et with all
appointments for dining except
the dinner plate.

2. Lacking room for table - the gues

t maybe provided with a tray that hol
ds plate and beverages and the guest
places it on his or her lap.
 3. At times, the only arrangeme
nt made for dining is to have plenty
space on which guest can place a
beverage while they sit wherever
they can and eat from the plate held
in the hand.

Advantages:

Display food, speed, economy, less

service skill needed

Disadvantages:

-food safety, capital investment