F&B 102 Service Theory
LECTURE NOTES
Styles of Table Service
TABLE SERVICE
Service to the customer at a laid cover
• French/Gueridon - formal service, food is finished, plated and served tableside
• Silver Service/Platter/Russian - food is arranged in the...
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F&B 102 Service Theory
LECTURE NOTES
Styles of Table Service
TABLE SERVICE
Service to the customer at a laid cover
• French/Gueridon - formal service, food is finished, plated and served tableside
• Silver Service/Platter/Russian - food is arranged in the kitchen on a platter and
portioned to guests by waitstaff
• Butler/English - food is arranged in the kitchen on a platter and presented to the
guest who serves himself
• Plated/American - food is arranged on an individual plate and served to the guest
at a laid cover
• Family-style (sometimes confusingly referred to as “English”) - food is arranged
in the kitchen on a platter and placed at the table.
Guests serve themselves
French/Gueridon Service
Advantages Disadvantages
• Service is showy and elegant
• Guest receives high degree of
personal attention
• It may be possible to reduce
kitchen labor cost
• Food is delivered to guest a la
minute with showmanship and
flair
• Highly skilled and confident
waitstaff is required
• Requires co
Less
