Food service styles

Food Service Styles

Table Service

• Table service is when the waiter brings food and drinks from the kitchen to the table.
• Types include silver service, English service, American service and Russian service.
• Table service requires a higher level of staffing and more customer interaction, which can increase customer satisfaction.

Silver Service

• Is seen as very formal, with food served from the left, drinks and cleared plates removed from the right.
• The waiter explains the dish at the table.
• Usually used in a high-quality establishment.

English Service

• The host or hostess serves the food at the table.
• This service style tends to be used for small functions, private parties, or bed and breakfast type settings.

American Service

• Also known as plated service.
• Dishes are plated in the kitchen and then served to the customer.
• Restaurants that serve large numbers typically use this style of service.

Russian Service

• Also known as sideboard service.
• Similar to silver service, but the food is portioned and carved or filleted in the kitchen.

Buffet Service

• All the food is placed in the centre of the dining area, and customers help themselves.
• Reduce labour cost as less staff is needed.
• There is a risk of food waste if the food is not consumed.

Cafeteria Service

• Customers choose their dishes from a display counter, pay, and carry them to their tables.
• This sort of service is common in workplace canteens and in fast food restaurants.
• Provides efficient service in settings with high customer turnover.

Counter Service

• Customers order and pay at a counter, then collect their own food.
• It’s often used in fast-food restaurants and cafés.

Family Style Service

• Often seen in informal settings.
• Serving dishes are placed in the centre of the table, and the diners serve themselves.

Gueridon Service

• Food is prepared partially or entirely at the table, in front of the customer.
• Flambé dishes are a typical example of Gueridon Service.
• Requires highly skilled staff.

Room Service

• The delivery of food and drink to a customer’s hotel room.
• Menus are usually left in rooms; orders placed over phone.

Take-Away Service

• Customers order food to take out and eat elsewhere.
• Take-away services can be provided by restaurants, but it is predominantly offered by fast food outlets.

Drive-Thru Service

• Customers order and receive their food without needing to leave their vehicle.
• Mainly seen in fast food establishments.

Understanding these different service styles is crucial as it allows restaurants to cater to different types of customers. Each style has its benefits and drawbacks and is suited to different circumstances.