TYPES OF

SERVICE
• Identify the different types of food service
based on their characteristics;
• Recognize the importance of table service;
• Demonstrate the correct table set up and
sequence of service according to the table
Chicken, beef, pork,
service styles. fish
 SERVICE
Service is a used
term to describe
the method and
manner by which
food is served to
the guests in
food service.
 FRENCH
SERVICE
This is a formal type
of service originated
from European nobility
and presently enjoyed
by a few who can
afford the time and
expenses of meals
served in this manner.
 FRENCH SERVICE EMPLOYEES

a. Two waiters
cooking together to
serve the meal
b. A captain waiter
to seat guest
c. A wine steward
to serve wine
 FRENCH SERVICE
• It
FEATURES
signifies luxury and is distinguishedby the
fact that the food is cooked or completed
at a side table in front of the guest.
• The food is carefully brought from the
kitchen to the dining room on heavy silver
platters arranged and garnished suitably and
placed on a rolling cart or trolley called
Gueridon.
• A small stove called recued is used to keep
the food warm.
 FRENCH SERVICE FEATURES
• The food is completed by cooking, deboning,
slicing, and garnishing as necessary and serve
to the guest.
• The food is first presented to the host by
viewing, then to his guest of honor.
• All food is served and cleared from the
right side of the guest except for butter,
bread, and salad, which should be placed to
the left side of the guest.
 FRENCH SERVICE FEATURES
• If a party is of outstanding guest, salads
are usually mixed or prepared at the salad
table or on a salad cart by the captain
waiter who makes the ritual on it.
• Assorted pastries are presented on a large
tray or from a cart with a glass cover
or drawer.
• The service requires side tables and carts
to perform it correctly.
 FRENCH SERVICE FEATURES
• Soiled dishes are cleared only when all guest
has completed their meals.
• Finger bowls of warm water with rose
petals, or lemon slice in them, are served
with all finger foods, such as chicken and
lobsters and at the end of the meal.
• The bowl is placed on a doily on a small
plate called an under liner and place with a
clean napkin in front of the guest.
 FRENCH SERVICE FEATURES
Finger Bowl is served with the courses
mentioned above. When a guest eating
lobsters with his fingers suddenly wishes
a sip of wine, he washes his fingers
before touching the glass. If possible,
place the finger bowl in front of the
plate. An additional finger bowl is
always served at the end of any
complete meal in French Service and is
placed directly in front of a guest
with fresh napkins.
 RUSSIAN SERVICE

The principal technique of Russian Service is that every

food item is brought into the dining room, not on a
plate as American Service, but on silver platter from
which it is served by the waiter to the guests' plates,
which have been previously placed before the guests.
 RUSSIAN SERVICE FEATURES
• It is very formal and elegant.
• The guest is given considerable personal
attention.
• It employs the use of heavy service ware.
• Table setting is identical to French set-up.
• Only one waiter is needed to serve the
meal.
• The food is fully prepared and pre-cut in
 RUSSIAN SERVICE FEATURES
• Chafing dishes must be used for some food
with direct plating of other
• Soups are sometimes served from soup tureens
but in most cases, soup dishes or cups are
readily filled in the kitchen then placed before
the guest.
• The waiter picks up the platters of food and
heated plates from the kitchen and carries
them to the dining room on a large tray.
which he places on a side stand.
 RUSSIAN SERVICE FEATURES
• The hot plates are set in before the
guest from right side of the guest with
the waiter's right hand.
• The food is served directly from the silver
platter from the left side of the hand
picking or dishing out the food to the
hot plate of the guest.
• The waiter continues serving counterclockwise
around the table and then returns the un-
served food to the kitchen.
RUSSIAN SERVICE FEATURES
• Side salads are usually plated in
the pantry.
• Finger bowls and napkin are served
with the meal.
• Hot rolls are offered from a cart
or large basket.
• Soiled dishes are cleaned when all
guests have completed their meal.
 AMERICAN SERVICE

This is less formal than French, Russian, or English and is

the most prevalent style in restaurants. It is characterized
by portioning all the food on a dinner plate in the
kitchen, strict attention must be observed in the equality
and uniformity in the plate presentation.
 AMERICAN SERVICE FEATURES
• Food is dished up on plates in the kitchen and placed
before the costumer who may want coffee served with the
meals.
• Except for salad, and bread and butter, most of the food
is placed on plate.
• Only one waiter serves the meal.
• ·Food is served from the left of the guest, beverage from
the right and soiled dishes are cleared from the right.
• This service is fast, inexpensive, and can be readily learned
by non-professional waiters with a minimum of training.
AMERICAN TABLE SETTING
• A "silencer" cloth (piece of felt or
foam rubber) on the bare table
• A sugar bowl, salt pepper shakers
and normally an ashtray on the table
for each two guests. For tables of
more than six, service for every
three persons may be sufficient
• Some restaurants put a "top cloth"
over the table cloth and change only
the tope when the guest leaves.
Before stripping a table for resetting,
the waiter should always obtain a
clean table cloth
• Finally, place the "covers" on the
table. This is each guest's plate,
silverware, glass and serviette,
 BUFFET SERVICE
This is a type
of service in
which guest select
their meal from
an attractive
arrangement of
food on long
serving tables.
BUFFET SERVICE
BUFFET SERVICE
 BANQUET SERVICE
The concept of having STYLE
a banquet service
originated from the need
to serve a group of
people getting together
to celebrate a special
occasion or honor
special guests at an
event.
FEATURES OF BANQUET SERVICE
• A banquet service is normally used by hotels,
resorts, country clubs, casinos, and restaurants
with conference rooms available for meetings
or big events and gatherings.
• The menu, number of guests, time of service,
and number of covers are pre-set making this
service easier to organize and schedule.
• This service offers a full and elaborate menu,
providing a variety of choices to the guests.
FEATURES OF BANQUET SERVICE
• More area per person and more
equipment are required.
• Compared to other services of this
style, this service needs less
personal attention or service as
the table settings are already
prepared for guests to serve
themselves.
FEATURES OF BANQUET SERVICE
• The waiters generally follow
American table settings when fixing
up the tables but this could be
modified according to the menu.
• Presentation of check or collection
of payment is not required at the
end of the meal as the banquet is
paid for in advance.
 FAMILY-STYLE SERVICE

With this service, all the necessary

preparations are completed in the kitchen and
are then served in large bowls and on big
serving dishes with attractive garnishing.
 FEATURES OF FAMILY-STYLE SERVICE
• It does not require any special skills.
• Usually, the guests serve themselves making the
service faster. Sometimes, servers help assist in
passing dishes especially if they are quite
heavy, or if there are several guests served.
• If the service employs an all-you-can-eat
feature, then servers must continue to fill
serving containers as requested.
• When the guests are finished eating, the
servers clear the soiled dishes from the table.
 GUERIDON SERVICE
This is also known as
cart or trolley service,
as it utilizes a Gueridon
trolley or cart, equipped
with gas burners to bring
and cook the food to the
dining area. The dish is
partially cooked and
prepared in the kitchen,
then completed at the
side of the guest table.
FEATURES OF GUERIDON SERVICE
• It requires skilled and experienced staff who
knows how to fillet, carve, and flambé food.
They undergo an extensive training
program to ensure their expertise.
• Though there may be a shortage in
kitchen staff, hiring more servers may
compensate for this.
• A special Gueridon menu is prepared for
the guests to choose from.
 FEATURES OF GUERIDON
SERVICE
• It is considered a sophisticated
service which provides much
personal attention to guests.
• A low turnover is seen in the
pricier Gueridon menu items,
though with high expenditures due
to the equipment used.
FEATURES OF GUERIDON SERVICE
• Due to the more personalized service, the
coverage of a service person is only
around 18 to 20 square feet, thus more
servers are needed, especially in a bigger
establishment.
• In Gueridon service, an extensive training
program is organized to train the
employees since experienced and expert
APPROPRIATE UTENSILS AND EQUIPMENT
SERVICE GUIDELINES AND PROTOCOL
The following are the standard protocol or
precedence of service:

1. The guest of honor, if there is one, is served

first, and the host last.
2. Serve children, women, and men, in that order.
3. Serve clear beverages and food from the guest's
right side (except under Russian / English - silver
service.)
4. Clear soiled dishes from the guest's right side.
SERVICE GUIDELINES AND PROTOCOL
6. Carry glassware on a beverage tray.
7. Do not reuse flatware for a subsequent course.
8. Wait until everyone at the table has finished a
course before clearing.
9. Do not reach across a guest if you can
approach from the other side.
10. Do not touch a guest, and do not allow a
guest to touch you.
11. Try not to interrupt guests who are engaged
in conversation.
 GUIDELINES ON ETIQUETTE
1. Carry plates and drinks so that your
fingers are well away from the food or rim
of the glass.
2. Never rush the guest by bringing the
courses to the table too quickly.
3. Position the plate of food in front of
the guest as the chef intended.
4. Try to anticipate your guest's requests
 GUIDELINES ON ETIQUETTE
5. Take the time to groom the table
before serving each course.
6. Serve each guest in a timely manner
so that he or she does not have to
make repeated requests for service.
7. Take note of any physical limitations or
characteristic preferences such as left-
handedness, in order to make the necessary
 ADJUSTING FLATWARE

Another aspect of service involves adjusting the flatware

to suit the service order before each course arrives
and then clearing it after each course.
 SERVING FOOD

Place the plates in front of the customer with

the right hand while the stack of other plated
food is held by the left hand behind the customer's
chair.
SERVING THE FIRST COURSE (SOUP OR APPETIZER)

Within 15 minutes (AXLER, 1990) after being seated,

the guest must be served with appetizers. Server
may announce the title of appetizer as it is
served at the left side of the guest.
 SERVING THE SALAD
• Serve the salad plate with an
under liner in front of the guest
at his/her left side. Always check
if the salad fork and knife are
still in place and unused.
• Remember to stay at the left side
of the guest, using the left hand
when placing an ordered item in
front of the guest.
• Clear salad plate with under liner,
together with the salad fork and
knife. Position at the right side of
the guest.
 SERVING THE
ENTREE

• Clearing all Dishes

• Clearing
Condiments
• Crumbling Down
• Positioning Dessert
spoon and fork
 SERVING THE ENTREE
• The main course should follow within 10 minutes of first or
second course, whichever is the last course served. If no
appetizer is served, the entrée is served within 20
minutes after the beverages are served service.
• Make sure that there is a dinner fork at the left
side of the guest and a dinner knife on his right
side.
• Remove first the entrée dish together with dinner fork
and knife by standing at the guest's right side.
• Say: May I remove your plate, sir? (Motion with
the right hand towards the dish)