STYLES OF TABLE SERVICE

Food and Beverages Services

Prepared by: Ma’am Tan

Table Service
is food ordered by the customer at
the table and served to the
customer's table by waiters and
waitresses, also known as
"servers". Table service is common
in most restaurants. With table
service, the customer generally pays
at the end of meal.
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.
Blue Plate Service
His type of 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 foods
which are placed in a plate divided into sections.
 FAMILY SERVICE
Guests are seated. Large serving platters and bowls
are filled with foods in the kitchen and set on the
dining tables by servers. Guests help themselves
from a lazy Susan or they pass the foods to each
other.
AMERICAN SERVICE
Usually called “plate service” is a method of
serving hotel or restaurant food, in which portions
of food are placed on plates in kitchen (except for
bread and butter and salads which are served on
the table) by the establishment's employees and
served to each guest by a waiter or waitress.
RUSSIAN SERVICE
This type of service is the same as that of French service.
However, in Russian service, the food is fully prepared
and pre-cut in the kitchen and then neatly arranged on
silver platters by the Chef.
The waiter then shows the platter to the guest as a polite
gesture and serves the food to the individual plates of the
guests using serving cutleries.
FRENCH SERVICE
French Service or Gueridon Service-Method of serving
private dining or restaurant food in which partially
cooked food is brought from the kitchen on a cart which
is used also for the final cooking. Food is completed in
front of the guests and served by a waiter or waitress
who offers a dish to each guest who helps himself or
herself.
English Table Service
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.
 BUFFET SERVICE
also known as self service
is a style of
food service in which the
verities of ready food
dishes are displayed
according to the sequence
on the table either hot or
cold and Guest's serve
those foods themselves”.
Another example of self
service is Cafeteria
Service.
BANQUET SERVICE
is a range
of service styles for large
catered events, such as
weddings, award
ceremonies, charity
dinners, and sports
team banquets. Banqu
et service style may
feature plated food, buffet
or food stations, or
passed hors d'oeuvres.
Table Lay outs for Banquets

The Design and decor of function rooms, like the

food and beverages that are served in them, can take
many forms. guests at banquets and catered events
must be served quickly, the layout and service
stations should be setup to allow for maximum staff
efficiency.
The best way to layout a room is
dependent on a number of factors
including:
1. Space available inside the banquet hall.
2. Size of the audience ie (minimum guaranteed pax
and maximum).
3. Expected level of activity and interaction required.
4. Place required for dinner tables, meeting tables and
head tables.
5. Details of equipment's required e.g. projectors,
screen, Flip chart, board, dance floor, stage etc.
BANQUET/
WEDDING STYLE
BOARD MEETING
STYLE
HERRINGBONE OR FISH BONE STYLE
HOLLOW SQUARE STYLE
CLASSROOM ROOM STYLE
Lecture Room - Training Room Style
T SHAPE - STYLE
THEATER STYLE
U STYLE
 LINEN
Table or dining room linen applies to any fabric or
mat, used for a cloth cover in the dining table with
accompanying napkin.
POINTER TO REMEMBER:
1. Color is important it contributes to the quality of
the table setting. It is important to keep it to the
same tone.
2.Kind of linen used depends on the degree of
formality.
3.Shape of the table cloth should conform to the
shape of the table.
Table cloth
a material used to cover tables.

Silencer
placed under the table cloth
to avoid noise, breakage make the
fold beautiful.

Napkins
decorative folding done
with a napkin. Should
compliment the table cloth.
Place mats
should be large enough to
hold the entire place.

Table runners
place across the table.
CENTERPIECES
finishing touches on the
table to give it an overall
harmony. It can either be at
the center or other part of the
table to unify the dinnerware.
Coverage:
1 .flower arrangement
2. Candle
3. Figurines
4. Fruits
5. Bottles
6. Motifs for the occasion
Rules in the use of centerpieces
and table decorations:
•Keep them low so that people
can see and converse across the
table.
•Centerpiece need not be always
at the center.
•Decorations on buffet are larger.
•Suit centerpiece to the occasion.
•Always check contrast as well as
harmony to achieve balance and
coordination.
SERVICE OF MEALS

NAPKIN-FOLDING
Napkin folding is a type of decorative folding done with a
napkin. It can be done as art or as a hobby. Napkin
folding is most commonly encountered as a table
decoration in fancy restaurants. Typically, and for best
results, a clean, pressed, and starched square cloth
napkin is used.
The fabric should be cut square and straight on the
weave so that napkins do not pull out of shape easily.
TABLE SKIRTING

A table skirt is a way to dress up a table. Similar to

tablecloths, they wrap around the edge of a table ,
a table skirt adds style and function to a room.
 Table skirting should be measured
according to the size, and the height of
the table and emphasis should be focus at
the center to show the balance between
the two sides to make symmetrical.
Skirting of the table should not touch
the floor. At least half inch above the
floor.
QUESTIONS?