The document describes 6 different styles of table service: Russian service, American service, French service, Blue plate service, Family service, and guidelines for Russian service. Russian service involves food being brought to the table on platters and served to guests. American service involves pre-plated individual portions being served. French service involves food being prepared at the table. Blue plate service and American service are similar but use blue plates. Family service involves communal serving from shared platters.

1. TYPES OF TABLE SERVICE
Food and Beverage Service

2. Russian Service
 Russian service is a style of food and
beverage that is characterized by highly
formal and elegant service. It is a type of
table service where all the food is prepared in
the kitchen, and then presented to the guests
on platters, which are carried to the table by
the waiter.
 Russian service is often associated with fine
dining restaurants, banquets, and other
formal events. It requires a high level of skill
training, as the waiter must be able to
present and serve the food in a precise and
graceful manner.

3. Guidelines and Rules:
• Foods are cooked tableside, just like
French service, but instead, servers
put the foods on platters and then
pass the platters at tableside.

4. American Service
 American service, also known as plate service
or pre-plated service, is a style of food and
beverage service where each guest is served
an individual plate of food that has been pre-
plated in kitchen. This is in contrast of Frence
service or Russian service, where the food is
brought to table on platters and then served to
each guest individually.
 American service is often more cost-effective
than other styles of service, as it requires less
staff and equipment. It also allows for greater
consistency in the presentation of food, as
each plate is carefully prepared and arranged
by the kitchen staff.

5. In American service, the
waitstaff brings pre-plated
dishes to the table and serves
them directly to each guest.
This style of service is more
casual than French and
Russian service, and is
commonly used in
restaurants, banquets halls,
and other dining
establishments.

6. • The food is served on guest’s plate in the
kitchen itself in predetermined portion. The
accompaniments served with the food, the
color, and the presentation are determined
in the kitchen. The food plates are then
brought to the guest.

7. French Service
 French service is a style of food and
beverage service that is characterized by
highly formal and elaborate service. It is a
type of table service in which food is
prepared and finished at the table by a
waiter or a chef.
 In French service, the waiter brings a cart or
a trolley to the table, which contains all the
necessary ingredients and equipment to
prepare and finish the dishes. The waiter
then prepares and finishes the food in front
of the guests. It is also known for its
attention to detail and its emphasis on
presentation.

8. French service is
typically used in high-end
restaurants and formal
events, and requires a
high level skill and
training on the part of the
waitstaff and the chefs. It
is often used to create a
memorable and luxurious
dining experience for
guests.

9. • Each one of the guests should have a flat
plate, placed over the presentation plate,
accompanied by a napkin. The cutlery
should follow an order, from the inside onto
the outside. The knives are placed on the
right-hand side of the plate, under the
following order: meat knife, fish knife and a
soup spoon.

10. Blue Plate Service
 Blue plate service is a style of food and
beverage service that is similar to American
service, in which guests is served individual
plate of food that has been pre-plated in the
kitchen. However, in blue plate service, the
food is typically served on a blue or white
plate, which gives the service its name.
 Blue plate service is often associated with
diners and other casual dining
establishments, and is known for its simplicity
and affordability. The dishes served in blue
plate service often classic comfort foods,
such as meatloaf, mashed potatoes, and
green beans.

11. Blue plate service generally
does not involve a lot of
presentation or elaborate
plating, and the focus is on
providing a hearty and
satisfying meal at an
affordable price. The service
is typically friendly and
casual, with a focus on
creating a comfortable and
relaxed atmosphere for
diners.

12. • The entrée and side dishes are all served
together on one plate. When the blue plate
service is used, sometimes referred to as the blue
plate special, a salad or dessert may sometime
be included but served on a separate plate than
the main dish.

13. Family Service
 Family service in food and beverage refers to
a style of service where the food is presented
and served in large dishes or platters at the
center of the table, and guests serve
themselves.
 This style of service is common in family-style
restaurants and is often associated with casual
dining. It is popular choice for large group or
families who want to share their food and
enjoy a communal dining experience.
 Family service allows guests to choose the
portion sizes and types of food they prefer, and
it encourages social interaction and
conversation among the diners.

14. • The host contributes actively in service.
The waiter brings food on platters,
shows to the host for approval, and
then places the platters on the tables.
The host either makes food portions
and serves the guests or allows the
waiter to serve.