2.  The
manner in which the diner receives the
food.
 The servants required to wait on the table
 The number of courses offered

3.  Sit






down meals
French Service
Russian or Continental or Formal Service
English Service
Family or Compromise Service
American or Blue Plate Service
Sit- down Buffet
 Buffet



Meals
Plate Buffet
Tray Buffet
Sit – down Buffet
 Tray
Meals

4. 



Portions of foods are brought to the dining room on
serving , platters are placed on a small heater called
Rechaud that is on a small portable table called
Queredon.
Table is wheeled up beside the guests table and here
the Chief Waiter or Chef de Rang, completes
preparation. Boning, carving, flaming or making
sauce are done in the Queredon in front of diners.
An assistant waiter or Commis de Rang carries the
plate and serves each guest. It is his job to bring the
food and clear the dirty dishes from the guest’ table.
Has always been limited to elite since it can only be
carried out in a home in which there are well trained
servants.

5. 
French service is a synonymous with fine dining
it is often used in exclusive, elegant restaurant
and homes. This style is expensive because it
involves professional waiters to server properly
and slowly. The atmosphere is gracious and
leisurely; diners are given the individual
attention and they enjoy.
The chefs
demonstrate culinary skill, by preparing meals in
front of the guests. The French look upon food
service as a profession therefore many talented
individuals have made a career of Chef de Rang.
A career as chef then became a proud and
acceptable profession.

6.  An
old type of services involving serving
oneself from a common pot. It is commonly
used for serving family meals.

7. Individual plates at the table are completely
laid, including dinner plate.
 Serving dishes of food are placed on the dining
table
 Each serving dish is passed from one hand to
another in one direction – until all in the table
have served themselves.
 Each person serves himself.
 Someone at the table removes the main course
and serves the desert.
 Dessert may be brought in from the kitchen in
individual portions, it may be served at a table,
or may be passed around the table.


8.  An
elaborate silver service, much on the
lines of French service except that the food
is portioned and carved by the waiter at the
gueridon trolley in the restaurant in full view
of the guests. Display and presentation are a
major part of this service. The principle
involved is to have whole joints, poultry,
game and fish elaborately dressed and
garnished, presented to guests and carved
and portioned by the waiter.

9.  Often
referred to as the "Host Service"
because the host plays an active role in the
service. Food is brought on platters by the
waiter and is shown to the host for approval.
The waiter then places the platters on the
tables. The host either portions the food into
the guest plates directly or portions the food
and allows the waiter to serve. For
replenishment of guest food the waiter may
then take the dishes around for guests to
help themselves or be served by the waiter.

10.  The
most used style of meal service for guest
meals is buffet service.
It is the only
practical service for guest meals in many
homes if the number of diners exceeds six.

11.  Dining
may be at the table, which is fully set
with all appointments except the diner
plate.
 The hostess may provide each guest with tray
that holds plates and beverages which the
guest place on their lap.
 Guests may sit on chairs and eat from the
plate held in the hand or placed on the lap.

12. A
buffet is a dining table or other suitable
surface, that will accommodate a stack of
plates and serving dishes of foods.
 Guests are invited to serve themselves at the
buffet.
 Guests dine according to the arrangements of
the hostess.

13. The buffet table may be covered with a cloth. It
may remain bare or it may be partially covered
with runners or mats to introduce color.
 Flowers or other decorations may be taller and
larger in scale.
 Use dinner plates for the buffet meal
 Arrange the dishes in decreasing order of
importance in the meal.
 To expedite service when the group is large,
invite someone to assist in serving.
 Do not enclose the flatware in napkin.
 Put glasses of water on a tray or another table.
Water should be the last item in buffet service.


14.  Wide
acceptance of television, increased
interest in eating meals out and appreciation
of sit by fire meals have helped tray service
a popular one. Breakfast in bed meal for all
and convalescent are also occasion for tray
services.

15. Place a mat of some kind on tray to keep dishes
from sliding.
 Lay on the flatware required for the main
course.
 Tuck the napkin partially under the main plate or
flatware.
 Use tumblers.
Cups without saucers may be
used for beverages.
 Bread and butter plates or small bowls for salad
may be used.
 Serve the main course on the smallest plate that
will accommodate it.
 Dessert may be included in the plate.
