The document describes different styles of food service in Malaysia, including traditional Malay service, modern Malay service, Indian service, and Chinese service. Traditional Malay service involves sitting on mats and eating with the right hand from shared plates. Modern Malay service uses tables, chairs, cutlery, and individual plates. Indian service typically uses banana leaves instead of plates and finger bowls are needed. Chinese service uses round tables, lazy susans, chopsticks, and Chinese spoons and bowls.