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TYPES OF TABLE SERVICE
Mrs. Arlyn P. BonifacioTLE Teacher
TABLE SERVICE
IS A STYLE OF FOOD SERVICE WHERE THE DINER SITS AT THE TABLE AND I SERVED BY A WAITER/WAITRESS. THIS IS THE OLDEST FORM OF SERVICE WHICH IS PREFERRED BY THOSE BUSY PEOPLE WHO WISH TO RELAX AND EAT MEALS LEISURELY.
TYPES OF TABLE SERVICE
1. FILIPINO SERVICE – This is used by many Filipinos. It is a table service without a waiter/waitress. All courses are served on the table with serving spoon for each course. Diners remain seated throughout the meal and are expected to serve themselves.
TRAY SERVICE
It is a style of service that does not make use of the usual dining table but instead dishes and table appointments are arranged in trays, which are brought to the diner. This is the style used in serving patients in hospitals or sending meals for room service.
BLUE PLATE SERVICE
THIS TYPE OF TABLE SERVICE IS USED WHEN THE GROUP IS SMALL, THE TABLE IS SMALL, AND THE AREA FOR DINING IS SMALL. THE PLATES ARE PREPARED WITH A WHOLE MAIN COURSE SUCH AS MEAT, VEGETABLES, AND OTHER FOOD WHICH ARE PLACED IN A PLATE DIVIDED BY RIDGES.
FAMILY OR COMPROMISE SERVICE
THIS TYPE IS BEST USED WHEN THE DINERS ARE NOT MORE THAN EIGHT. THIS IS SOMEWHAT A COMPROMISE BETWEEN THE RUSSIAN AND ENGLISH STYLES, THAT IS, SOME FOODS ARE SERVED ON INDIVIDUAL DISHES DIRECTLY FROM THE KITCHEN AND SOME FOODS ARE SERVED ON THE TABLE.
4. FAMILY OR COMPROMISE SERVICE
FAMILY OR COMPROMISE SERVICE
AMERICAN STYLE
THIS IS LESS EXPENSIVE AND SPEEDY. ONE WAITER CAN SERVE MANY GUEST. THE FOODS ARE PREPARED AND ARRANGED ON TRAYS AND CARRIED BY THE WAITER TO THE DINING ROOM ON A LARGE TRAY WHICH IS PLACED ON A STAND. THE PLATES OF FOOD ARE SERVED FROM THE GUEST’S RIGHT WITH THE WAITER’S RIGHT HAND.
5.FAMILY OR COMPROMISE SERVICE
5. AMERICAN STYLE
FAMILY OR COMPROMISE SERVICE
RUSSIAN SERVICE OR FORMAL
THIS IS USED IN LUXURY RESTAURANTS AND HOTELS. THE FOODS ARE PREPARED AND ARRANGED IN THE KITCHEN BY THE CHEF, THEN BROUGHT BY THE WAITER TO THE DINING ROOM. FOOD SERVICE IS DONE BY THE GUEST STARTING AT THE HEAD OF THE TABLE GOING IN A COUNTERCLOCKWISE DIRECTION AROUND THE TABLE.
FAMILY OR COMPROMISE SERVICE
6. RUSSIAN SERVICE OR FORMAL
FAMILY OR COMPROMISE SERVICE
FRENCH SERVICE
THIS EMPLOYS TWO WAITRESSES OR WAITERS FOR EACH STATION. THE CHEF DE RANG OR CHIEF OF RANK IS THE PRINCIPAL WAITER. HE TAKES THE ORDERS, SERVES ALL DRINKS, AND FINISHES THE PREPARATION OF THE FOOD AT THE TABLE. HE ASSISTED BY THE COMMIS DE RANG OR THE WAITER/WAITRESS WHO TAKES THE ORDERS TO THE KITCHEN. THIS STYLE IS USED IN LUXURY DINING ROOMS.
FAMILY OR COMPROMISE SERVICE
7. FRENCH SERVICE
FAMILY OR COMPROMISE SERVICE
ENGLISH SERVICE
THIS IS SIMILAR TO FAMILY STYLE. ALL FOODS ARE SERVED ON THE TABLE BY THE HOST OR HOSTESS. A WAITER PLACES THE PLATES FOR THE GUESTS AND PASSES THE ACCOMPANIMENTS FOR THE COURSE.
FAMILY OR COMPROMISE SERVICE
8. ENGLISH SERVICE
FAMILY OR COMPROMISE SERVICE9. SELF -SERVICE
THIS STYLE IS OFFERED IN CAFETERIA AND FOOD SERVICE ESTABLISHMENTS OFFERING BUFFET, SMORGASBOARD SERVICE, VENDO MACHINES, AND DRIVE-IN RESTAURANTS. THE TWO WIDELY USED FORMS ARE:
FAMILY OR COMPROMISE SERVICE
a. Cafeteria Service
This styles caters to a large numbers of customers at a reasonable price. The customers choose from the foods on display at the counter, place the food on the tray, and carry them to the dining table. Usually, the foods are prepared in advance and are ready to be served.
FAMILY OR COMPROMISE SERVICE
Cafeteria Service
b. Buffet Service
This is the most used style of table service. It is the most practical service for guest meals if the numbers of guest exceeds six.
10. Counter Service
It is the most economical food service. It appeals to the people in hurry because of speedy service, convenience, lower price, and the absence of tips. You can usually see your order is cooked and prepared. He common forms of counter service are:
a. Snack bar
This is offered in large industrial food services to meet the needs of employees who bring their own food for lunch but want supplementary dessert and beverages.
b. Take-out counter
Many food service establishments have found it possible to increase the volume of food to be offered to diners by offering take-out meals which include proper packaging of food.
RANTSTYPES OF RESTAURANTS
RESTAURANTS ARE CLASSIFIED BASED ON THE STYLE OF FOOD SERVICE USED AND FOOD SPECIALTIES OFFERED.
He salad may be the diner’s entire meal 1. SALAD BAR
This is a table or bar with salad ingredients where diners make their own salad. The salad may be the diner’s entire meal or may be an accompaniment to one of regular luncheon.
He salad may be the diner’s entire meal 1. SALAD BAR
He salad may be the diner’s entire meal 2. Drive-in Restaurant
This is a restaurant that serves patrons who are in their automobiles.
He salad may be the diner’s entire meal 2. Drive-in Restaurant
He salad may be the diner’s entire meal 3. Smorgasbord restaurant or
Eat-all-you-can
This operates in a buffet style of food service. There is no limit to the number of times a customer may replenish his plate.
He salad may be the diner’s entire meal 3. Smorgasbord restaurant or
Eat-all-you-can
He salad may be the diner’s entire meal 4. Salad/Sandwich & Soup restaurant
This features salads, sandwiches, and soups and caters to clerical and professional workers in office buildings in the cities.
He salad may be the diner’s entire meal 4. Salad/Sandwich & Soup restaurant
He salad may be the diner’s entire meal 5. Steam table
This is provided with a steam table, a counter equipment which is known for being a hot-food container, equipped with thermostatic device that can be set at required temperatures for various types of food.
He salad may be the diner’s entire meal 5. Steam table
He salad may be the diner’s entire meal Waiting on the Table
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