Styles of Table Service

Chapter 2 Highlights

Styles of Table Service

Table Service is defined how?
  

By what dishes are used By what utensils are used The manner of presenting a meal to the guest

Styles of Table Service

Styles of Table Service include:
       

French Russian English and Family Butler Buffet Counter Self-serve cafeteria Home Meal Replacement

Styles of Table Service

Type of Service in particular restaurant is best defined by “desired target market.”

Type of Service defined by consistency in menu , décor, uniforms, table settings, ambiance and cuisine

Classic Menu

Goal is to meet sensory needs of diner.
 

Cold to Hot

Light to Heavy

See page 23 and 24 for classic courses sequenced

 

Today sweets served after savory Coffee with dessert or it’s own course

Types of Menus

Table d’Hôte Menu pg. 26

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Menu of the host
Choices within a category Price fixed by entrée choice Set meal at set price No choices “From the Card” Each item priced separately

Prix Fixe Menu pg. 27
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A la Carte Menu pg. 25
 

Guests combine as they wish

Service Styles

French Service-service à la française

Louis XIV -1680  3 courses cooked mostly tableside

 Cooked from a “Guéridon”

Advantages

elegant, showcases food, high check average need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.

Disadvantages

Service Styles

Platter Service-Russian service, or service à la russe in U.S.

Right side for plates and left side for food - Counterclockwise
 Serving fork and spoon from the silver platter


 

Used in banquets
Faster than French Service Fully cooked, hot food served at the table quickly
elegant, faster than French service need trained staff, capital investment in silver platters

Advantages

Disadvantages

Service Styles

Butler Service
  

Similar to Russian service Guests serve themselves

Offered from left side for food - Counterclockwise
 Serving fork and spoon used by guest.

Advantages

personalized service, guests chose portion size space, capital investment in silver platters, poor portion control, time consuming.

Disadvantages

Service Styles

English and Family Service
 

All food cooked in kitchen. Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes. Server can use sideboard and plate all food for guests. Family style food is put on table and guests serve themselves. casual dining, guests control portions, less service skill needed less formal, may run out of food, no presentation

Advantages

Disadvantages

Service Styles

American Service - Plate Service
   

All food cooked and plated in kitchen. Serve from right with right hand

Result of limited staff
RKR serve from left with left hand

Advantages

casual dining, portion control, less service skill needed less personal, guests can not choose portion

Disadvantages

Service Styles

Buffet Service
  

Guest goes to the food which is “displayed” Simple, fast and economical with large groups

Set price

Advantages

Display food, speed, economics, less service skill needed food safety, capital investment

Disadvantages

Service Styles

Brunch Service

Combines American and Buffet

Cafeteria Service

Self-service

Take -Out or Home Meal Replacement Service
 

Advantages: Convenience lower cost, serve more covers

Disadvantages: Loss of quality control & sanitation, interrupts dining room flow

Counter Service

Fast turnover

Tapas and Sushi Bars

Types of Restaurants

Divided into 3 basic styles

Service should always be warm & welcoming Accoutrements may vary

Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong

Fine Dining


    

Luxurious and comfortable surroundings Quality tabletop silver, china, crystal, and linen Maître d’Hôtel directs staff of captains, waiters, and buspersons Menu offers many choices Wine list extensive and well-paired w/ food Sommelier/wine steward to assist guests Leisurely pace of service, meals may last 3 hours or more

Bistro/trattoria

Lobster Bar at the Island Shangri-La, Hong Kong

Bistro/trattoria
Restaurants that range from white-tablecloth with a range of food styles.  Original bistro or trattoria – a family-run restaurant serving simple foods – has all but been abandoned in the US  Terms now refer to any simple, cozy restaurant

Casual/family
 

Family style restaurants, diners, theme restaurants, and the like. The principles of service apply here as well, although servers may be les experienced

http://www.brinker.com/

Summary:

Many Styles of Service

Each has advantages and disadvantages and restaurateur must make good choices.

Ultimately 2 types of service good and bad  Many types of Menus

The menu styles may be combined in one restaurant as needed to meet expectation of target market