This document discusses different styles of table setting and meal service. It describes formal, informal, American, French, and other styles. Formal settings require more detailed preparation while informal settings use fewer utensils. Meal service styles covered include Russian, English, family, and buffet service. Guidelines are provided for setting tables and arranging buffet services properly. Self-service options like cafeterias and counter service are also outlined.

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Table Setting

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TABLE SETTING
- To the proper
placement and artistic
arrangement of table
appointment.

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COVER
- Refer to the space
occupied by a person at
the table (20-21 inches
long) with table
appointments.

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FORMAL
- Requires more
planning, detailed
preparation, and
elaborate tableware
than any of the other
styles.

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INFORMAL
- At an informal setting, fewer utensils
are used and serving dishes are
placed on the table.
- Often, in less formal settings, the
napkin and/or cutlery may be held
together in a single bundle by a
napkin ring.

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TABLE SERVICE
- Is a style of serving
food where the diner
sits at the table and
served by waiter or
waitress

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MEAL SERVICE STYLES
• Russian Service
• English Service
• Family Service
• American Service
• Blue Plate Service
• Filipino Service
• French Service

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1. Russian Service-
“European, Formal, or
Continental”
- used for luxurious
restaurant and hotel
- no finger food

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2. English Service
- the style is
somewhat similar
to family style.

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- all foods are placed
on the table and
served by HOST and
HOSTESSES.

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-the waiter places the
plates for the guests
and passes the
accompaniment for the
course
- only one course is
serve at a time.

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3. Family Service- “Compromise”
- some food are prepared
directly at the table, some are
taken from the kitchen and
served in the individual dishes
- the type of service is usually
done for guest not more than
eight.

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4.American Service
- more economical and
speedy than Russian and
French service , since only
one waiter is needed to
serve the guest

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- the food is prepared
and arrange on a large
plate on stand and serve
by the waiter to the
dining room.
- the plates of food
are served by the waiter.

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5. FRENCH SERVICE
- type of table service
were two waiter or
waitresses in each station
- the chef of rank or
CHEF DE RANG

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- act as the principle
waiter
- the chef de rang
takes the order, serves
all kind of drinks and
prepared the food at
the table.

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- COMMIS DE RANG
- assist the Chef De
Rang who takes the order
to the kitchen
- the French Service is
type of service usually
done in luxury dining
rooms.

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6. Blue Plate Service- food
is served on individual
plates
- Characterized by the
“blue-plate”, a plate that
is divided into sections

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- it is made ready for
serving and placed on the
table just before the diner
sit down.

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7. TRAY SERVICE
-used for serving meal
for the sick in the
hospital or at home or
in serving breakfast in
bed.

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8. FILIPINO SERVICE
- used by Filipinos
without the
employment of waiter
or waitress

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- all courses are
placed on the table
with serving spoon for
each course

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SELF SERVICE
- is usually offered in
cafeteria and food service
establishments that use
buffet service,
smorgasboard, vendo
machine and drive in
restaurants

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1. CAFETERIA
- food are prepared
and displayed usually at
the counter.

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- the customer
choose from the food in
display, place the food on
the tray and carry them
to the table

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- cafeteria is
widely used in schools,
business institutions.

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2. BUFFET SERVICE
- meal service
use for a large
number of guests

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GUIDELINES IN PREPARING
A BUFFET SERVICE
1. The dining table should
be large enough to
accommodate all table
appointments and
centerpiece.

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2. The guest serves
themselves in buffet
service
3. The following are
arrangement for a
buffet service

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a. The hostess
provides chair for sit
down and tray buffet.
The guest sit on the
chair and eat from the
plate held on hand or
placed at lap.

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b. The host/hostess
may provide an
individual tray for
each guest for
his/her plate and
beverage ware.

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c. The dining table
is complete with
table
appointments
needed except the
dinner plate.

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- informal table
setting.

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COUNTER SERVICE
- most economical style of
service
- commonly used in
supermarket, groceries,
mall, coffee shops, drug
store and other
establishment.

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1. Snack bars
- small bar
containing food
or snacks and
beverage.

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2. TAKE OUT COUNTER
- take out meal
are offered inthis
counter which
includes propeer
packaging of food

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DINING ROOM
LAY-OUT
1. Convention Set
up

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convention

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2. Conference Set
up
3. Buffet Set up

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conference

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GUIDELINE IN
TABLE SETTING

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1. Table
appointment must
be placed one inch
away from the edge
of the table.

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2. The plate is
placed at the
center of the
cover

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3. The knife is
placed at the right
side of the cover an
inch away from the
plate, the blade
facing the plate.

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4. The spoon is
placed next to the
knife with bowl
facing up.

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5. The fork is placed
at the left side of
the cover for not
more than 3 per
cover, tines upward.

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6. The napkin is
placed next to the
fork.

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7. The glass is
placed just above
the point of the
knife.

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8. The bread and butter
plate is used in informal
dinner placed at the tip of
the fork, with butter
spreader. it is place
across the bread and
butter plate.

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9. The salt and
pepper shakers
are place
between each
cover

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10.The cup and
saucer are placed
on the right side of
the cover with the
cup handle c-turned
to the right.