This document describes different styles of food service in Malaysia - Malay, Indian, and Chinese service. Malay service traditionally involves sitting on mats and sharing dishes placed in the center. Modern Malay service uses tables and chairs with dishes placed in the middle. Indian service replaces plates with banana leaves and uses stainless steel tumblers and gravy bowls. Chinese service uses round tables that seat many, with a lazy susan in the center to share condiments and first courses once all guests are seated.

1. TOPIC 5-2
SERVICE TECHNIQUE
SERVICE METHOD

2. MALAY
SERVICE
Characteristics
Sit on a mat made of mengkuang leaves
Courses set on a tray – put in the middle – shared by 4/5
person
Self service by passing round
Use their right hand to eat
Glasses are set on the left side
~Traditional~
Etiquette
Men sit cross-legged while women sit properly on the mat
Washed hand before eating, use only right hand
Prevent from putting the whole hand inside the mouth
Impolite to put too much rice into the mouth.
Do not talk while the mouth is full
Do not hold the plate
Drink the water with left hand

3. Characteristics
Table and chair are used
Foods are placed in the middle of the table
Used fork and spoon – can use hand by requesting finger bowl
Popular in private dinner, wedding and functions
Cutleries will be set on the table
Empty plate is placed in between the cutleries with the
napkin
Rice is served from the platter to the guests’ additional rice
will be offered or upon request
Dirty or soil dishes will be clear once the guest has finished
the meal.
Crumbing down the table before served dessert.
MALAY
SERVICE
~modern~

4. MALAY
SERVICE

5. Characteristics
Use of banana leaf replaces the plate
Table utensil is made of stainless steel such as Lalith
Katori (designed gravy and vegetable dispenser for
Indian service)
They use hand to eat, so finger bowl needed
Tumbler will be set on the left hand side
INDIAN
SERVICE
Procedure in setting the Indian service
Banana leaf is set as replacement of plate
Stainless steel tumbler is set on the left hand side
Server will serve rice onto the banana leaf follows with
the meat or fish items then the gravy
Lalith katori which contains gravy or vege will be placed
in the middle of the table

6. Indian
service

7. CHINESE
SERVICECharacteristics
Round tables are used - accommodate 8, 10, 12 person per table
Lazy susan will be set in the middle of the table
The use of chopstick and Chinese spoon
Use of Chinese bowl for soup, rice and dessert
Use of segmented sauce dish
Chinese tea cup Procedure in Chinese service
Side plate is set up for each guest
Set the chopstick on its stand on the right hand side
Tea cup is set up above the chopstick
All the condiments and sauces are placed on the edge of lazy
susan.
Soup bowl is also placed on the lazy susan
First course will only be served when all the guests have been
seated
Tea will be served as soon as the guest is seated.

8. Chinese
service

9. ANY QUESTION?
NO?
THANK YOU..

10. ANY QUESTION?
NO?
THANK YOU..