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Types of service
1. Silver service
• Silver service is always served from the
left.
• Meals are served to the customer, not
plated in the kitchen.
• The guest to the host's left is served first.
• Plates are cleared from the right.
• Glasses are stacked in a diagonal to the
northwest, with wine (by course) in order,
and then lastly, water glass.
2. Table setting
• The table should have a centerpiece that
performs a solely decorative function. If an
informal dinner is being served that will fill the
available places at the table, care should be
taken to not make the centerpiece too large so
that there will be sufficient room to place serving
dishes. However, at a formal dinner in Europe
the centerpiece may be huge and, including
candles, may extend the full length of the table.
Centerpieces should be of low height, so as not
to obstruct visibility of diners' faces.
4. Formal
• Utensils are placed about one inch from
the edge of the table, each one lining up at
the base with the one next to it.
5.
6. • Utensils on the outermost position are
used first (for example, a salad fork and a
soup spoon, then dinner fork and dinner
knife).
• The blade of the knife must face toward
the plate.
• The glasses are positioned about an inch
from the knives.
• In the order of use, white wine, red wine,
dessert wine, and water tumbler.
7.
8. Formal dinner
• The most formal dinner is served from the
kitchen. When the meal is served, in
addition to the place plate at each setting
there is the roll, the napkin, and the
following cutlery/silver: knives, to the right,
never more than three, and forks to the
left, also never more than three.
• The dessert spoon, to the right, and
dessert fork, to the left, are placed on
dessert plates when brought to the table.
9. Informal
• Fewer utensils are used. Serving dishes are
placed on the table. Sometimes the cup and
saucer are placed on the right side of the spoon
about four inches from the edge of the table.
• the napkin and/or cutlery may be held together
in a single bundle by a napkin ring. However,
such objects as paper napkin rings are very rare
in the United Kingdom or Italy.
10. Cutlery
• The major items of cutlery in the western world
are the knife, fork and spoon. Traditionally, good
quality cutlery was made from silver
• though steel was always used for more utilitarian
knives, and pewter was used for some cheaper
items, especially spoons. From the
nineteenth century, Electroplated Nickel Silver
(EPNS) was used as a cheaper substitute
11. French Service
• A very exclusive service in which the
emphasis is on the presentation of the
food as much as is on the quality and
taste.
• The food is either put in entree dishes or
served onto guests' plate or the food is
prepared in front of the guest on a trolley
(gueridon), plated and then served.
• The service requires highly skilled staff
and is found in luxury dining outlets.
12. Russian Service
• A service very similar to the French
service but there is no gueridon service.
The food is placed in entrees and
brought to the table and served onto
plates. This service does offer
personalized service and is very common
in most fine dining outlets in India.
13. English Service
• The service is also known as Family
service. The origination of this service is
through the Victorian era. The food is
brought on platters by the waiters and
presented to the host (head of the family).
The host then portions the food onto
individual plates and the stewards assist in
service. This form of service is leisurely.
14. American Service
• The service involves the food being pre-
plated in the kitchen. The plate is then
placed in front of the guest. In the USA the
food is placed from the left using the left
hand, whereas in India, American service
is done from the right side using the right
hand.
15. Buffet Service
• It is also called self-service. Food counters
are put up where guests go and pick up
the dishes from the display that is put up.
The service may have some aspect of it
assisted by the stewards.
16. Gueridon Service
• : This service involves preparation of the food on
the gueridon or the side table in front of the fall
view of the guest. Gueridon service involves
operations like filleting, fiambeing, carving,
jointing, etc. This kind of service requires
specialized skills and generally seen in very
high-class restaurants. One of the most common
item which is prepared on the gueridon is
salads. In gueridon service the main
preparations are done in the kitchen and the
final touch is given on the gueridon inside the
restaurant in he full view of the guests
17. Bar service
• Here the service is done on the semi-
circular counter to the guests who are
seated on bar stools on the other side of
the counter.Generally seen in the bars.
Now a days seen in some fast food outlets
as well.
18. Buffet Service
• : This service involves presentation of the
food on the buffet counter in chafing
dishes and large platters and the guests
are supposed to help themselves.
• In a stand up buffet the only cutlery kept
on the buffet is fork.
• The guests have to help themselves from
a separate counter for water as well.
19. • The guests are supposed to keep their
dirty plates at designated place and the
stewards are supposed to clear them all at
a time.
• When a lot of guests are to be served in a
short span of time this kind of a service is
carried out
20. Room Service
• This is done from the room service
department of the hotel to guests staying
in the room of the hotel only. Here the
service is done with the help of trays and
trolleys. The trolleys are generally
attached with hot cases to keep the food
hot. Here the food is generally pre-plated
from the kitchen and when it is carried to
the room on a tray the plate is covered
with the plate cover.
21. Cafeteria Service
• Here the food is displayed in the counter.
The guests are supposed to move along
the counter and pick up the food as per
their liking and pay at the end of the
counter. In certain cases the payment is
done in the way of coupons. Such a kind
of a service is generally seen at railway
stations and airports.
22. Automatic Vending Machine
• Such kind of a service involves service
from a machine, which requires a coin, or
token of a particular denomination and the
product comes out through an outlet in the
machine itself. These machines have not
been extensively used in India and the use
is still confined to tea, coffee and packed
milk, etc.
23. Food Court
• There are counters of different cuisines
and separate dining area. Food can be
picked up from the chosen counter and
can be eaten at the dining area.
