1Styles of Table ServicePresented byMargie Ferree JonesStyles of Table Serviceb Table Service is defined how?• By what dishes are used• By what utensils are used• The manner of presenting a meal to the guestStyles of Table Serviceb Styles of Table Service include:• French• Russian• English and Family • Butler • Buffet• Counter• Self-serve cafeteria• Home Meal Replacement2Styles 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 cuisineClassic Menub Goal is to meet sensory needs of diner.• Cold to Hot • Light to Heavy– See page 23 and 24 for classic courses sequenced• Today sweets served after savory• Coffee with dessert or it’s own courseTypes of Menusb Table d’ Hôte Menu pg . 26• Menu of the host• Choices within a category• Price fixed by entrée choiceb Prix Fixe Menu pg. 27• Set meal at set price • No choicesb A la Carte Menu pg. 25• “From the Card”• Each item priced separately• Guests combine as they wish3Service 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 roomService Styles• Platter Service-Service à la russe in U.S.– Used in banquets– Faster than French Service– Fully cooked, hot food served at the table quickly– Right side for plates and left side for food - Counterclockwise– Serving fork and spoon from the silver platter• Advantages– elegant, faster than French service• Disadvantages– need trained staff, capital investment in silver plattersService Styles• Butler Service– Similar to Russian service– Guests serve themselves– Offered from left side for food - Counterclockwise– Serving fork and spoon used b y guest.• Advantages– personalized service, guests chose portion size• Disadvantages– space, capital investment in silver platters, poor portion control, time consuming4Service 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 sides. – 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 presentationService Styles• American Service - Plate Service– All food cooked and plated in kitchen. – Serve from left result of limited staff• Advantages– casual dining, portion control, less service skill needed• Disadvantages– less personal, guests can not choose portionService 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 investment5Service Styles• Brunch Service– Combines American and Buffet• Cafeteria Service– Self-service• Take -Out or Home Meal Replacement Service• Counter Service– Fast turnover– Tapas and Sushi BarsSummary:b Many Styles of Service• Each has advantages and disadvantages and restaurateur must make good choices.b Many types of Menus• The menu styles may be combined in one restaurant as needed to meet expectation of target