Different Styles of Service | Blog DJUBO
Home / Hospitality Management / Different Styles of Service

Different Styles of Service

Last updated on April 11th, 2019 at 08:22 am

Waiters carrying plates with meat dish

Food service has a number of different styles of service. Style of service should be selected based on the type of food being served. There are various methods in which the service of the food can be done on the guest table. The two most popular food service styles are ‘Pre – plated service’ and ‘Silver service.’ Read on the various styles of food services and become a pro!

1. Silver Service/Platter to Plate/English Service
This involves the presentation and service of food to the guest by the restaurant staff from the food platter or dish to the guest plate, with the help of a service gear. Always done from the left-hand side of the guest. Professional silver service is all about mastering the technique of using service gear held in the right hand to transfer items to the guest plate from a service dish held in the left hand.

2. Pre-Plated Service/American Service
A service of pre-plated food to the guest by the restaurant staff carried out from the right-hand side of the guest. This demands the service staff to be skilled in carrying plates without disturbing the food arranged on them. Usually involves carrying two or three plates in the left hand and no more than four plates in the right hand at a time. Usually practised in coffee shops or restaurants serving Western cuisine.

3. Family Service/French Service
A very simple method of service in which the serving dishes are presented to the guests and placed on the dining table, allowing the guest to select and serve himself. Such service is usually found in restaurants serving Indian cuisine.

4. Buffet Service
A huge presentation of food items, hot and cold, different cuisines. The service staff positions itself behind the buffet and assists the guests by plating their food for them as they select it, using the silver service technique.

5. Gueridon Service
The term ‘Gueridon’ means a trolley used for the preparation or finishing of food. A trolley is used to cook various ingredients, involving a lot of showmanship such as flambé, carving etc. Done next to the guest table. Can either be an elaborate piece of moveable furniture or a simple dining table.

6. Russian Service
Food, which usually consists of a whole roast, is presented to the host, then taken back to the side station by the service staff, which is then served to the guests. Not a popular style of service.

Check Also

Crozdesk Research ranks DJUBO as #2 Hotel Management Software for 2019 globally

Last updated on April 11th, 2019 at 05:30 amThanks Crozdesk Research for ranking DJUBO as …

Leave a Reply

Your email address will not be published. Required fields are marked *

research paper writerbuy essaybuy term paperwrite my essaycustom essaypaper help