Service styles, techniques, and equipment

Service Styles:

Types of service: Know the different types of service styles such as à la carte, table d’hôte, buffet, family-style, banquet, and counter service, each with their own protocols and procedures.
Appropriate service style: Understand when to use specific service styles, depending on the nature of the event, available staff and resources, type of food, and expectations of the customers.
Cultural influences: Be aware of any cultural or regional influences that dictate certain service styles.

Serving etiquette: Know the basic serving etiquette like serving food from the right, and clearing from the left. Always remember that beverages are served and collected from the right.
Plate handling: Understand the correct way to handle and present plates and other dishware to avoid spills or accidents.
Order of service: Familiarise yourself with the proper order of service for different types of meals. For example, a full-course dinner typically starts with starters, followed by the main course and ends with dessert.

Cutlery and glassware: Understand the different types of cutlery and glassware used for different dishes and drinks. For instance, understand the difference between a white wine glass and a red wine glass.
Table setting: Understand how to properly set a table for an informal or formal dining setting.
Specialised equipment: Know the specialised food service equipment like chafing dishes for buffet service, or coffee urns for banquet service.
Cleaning and Maintenance: Understand the importance of proper cleaning and maintenance protocol of the equipment to ensure hygiene and safety.

Communication skills: Polish good communication skills that allow you to explain the menu, answer questions, and make recommendations.
Responding to complaints: Learn how to address customer grievances or complaints professionally and efficiently.
Upselling techniques: Know the right ways to upsell or suggest additional dishes while considering the customer’s preferences.

These are critical elements in grasping service styles, techniques, and equipment in the food and beverage service industry.