Types of table service in various hospitality settings

Types of Table Service

1. A La Carte service

This service involves a menu where dishes are individually priced.
The preparation and serving of these dishes often involves a degree of skill and flair.
The customer has a wide choice and can create their own menu.

2. Table d’hôte service

This involves a set menu with a fixed price.
Various courses are presented one after the other and the entire meal is often prepared beforehand.

3. Silver service

Sometimes known as English service, this is a formal style of table service.
Platters of food are presented to guests and served by waiting staff at the table.
Often used in high-end dining venues, weddings, and banquets.

4. American service

Also known as plate service, meals are prepared and arranged in the kitchen before being served to the customer.
This type of service allows for quicker turnaround times and is often used in diners or casual eateries.

5. Buffet service

Food is either pre-prepared or cooked on the spot and lined up on buffets.
Customers serve themselves based on preference.
Ideal for large gatherings and events where flexibility of meal times and choice is essential.

6. French service

This is an extremely high-end, formal style of table service.
Food is prepared in front of the guests, often at a side table known as a gueridon, by a specially trained staff member.

7. Gueridon service

This is a high-end table service style, where some or all food is prepared at the table.
This can include carving, flambeing or assembling a dish.
Provides added entertainment and spectacle for diners.

8. Russian service

A formal table service style, where all food is already on the table when the guests arrive.
The food is pre-prepared and served on large platters, with multiple offerings available at once.
This style of service is often used for banquets.

9. Cafeteria service

Customers queue to select and collect their own food choices before taking them to their table.
This style of service is often used in canteens, cafes and other casual settings.
It is a very efficient mode of service, allowing a large number of diners to be catered for quickly and with minimal staff.

10. Counter service

Used predominantly in fast food, diners order, pay and receive their food at a counter.
It is efficient and requires fewer staff, making it ideal for busy and high-turnover establishments.
Diners may take food away or eat at the counter or in the designated seating area.

11. Room service

Food and beverages are delivered directly to the customers’ rooms in hotels or other accommodation facilities.
Common at hotels, resorts, and other lodging facilities. Provides maximum convenience to the guests.
It offers privacy and convenience to guests but requires careful management of delivery and collection.