Styles of table service ppt

1. Styles of Table Service

2. 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

3. Styles of Table Service
 Styles of Table Service include:
 French
 Russian
 English and Family
 Butler
 Buffet
 Counter
 Self-serve cafeteria
 Home Meal Replacement

4. 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

5. Classic Menu
 Goal is to meet sensory needs of diner.
 Cold to Hot
 Light to Heavy
 Today sweets served after savory
 Coffee with dessert or it’s own course

6. Types of Menus
 Table d’Hôte Menu
 Menu of the host
 Choices within a category
 Price fixed by entrée choice
 Prix Fixe Menu
 Set meal at set price
 No choices
 A la Carte Menu
 “From the Card”
 Each item priced separately
 Guests combine as they wish

7. 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
 Disadvantages
 need highly trained staff, high labor costs, capital
investment in cart, fewer turns of tables, fewer
tables in dining room.

8. 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
 Advantages
 elegant, faster than French service
 Disadvantages
 need trained staff, capital investment in silver platters

9. 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
 Disadvantages
 space, capital investment in silver platters, poor portion control,
time consuming.

10. 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.
 Advantages
 casual dining, guests control portions, less service
skill needed
 Disadvantages
 less formal, may run out of food, no presentation

11. 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
 Disadvantages
 less personal, guests can not choose portion

12. 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
 Disadvantages
 food safety, capital investment

13. 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

14. Types of Restaurants
 Divided into 3 basic styles
 Service should always be warm & welcoming
 Accoutrements may vary

15. Fine Dining
Petrus Restaurant at the Island Shangri-La, Hong Kong

16. 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

17. Bistro/trattoria
Lobster Bar at the Island Shangri-La, Hong Kong

18. 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

19. 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/

20. 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