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    Different Types of Table Set Ups

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    AUTS AUTS
    The document describes different styles of table service used in various situations: - American service is used for catered events and involves serving from the left and clearing from the right. - Russian service involves food being brought to the dining room by waiters and served counter-clockwise around the table starting from the head. - French service employs two waiters per table - one takes orders and the other assists by taking orders to the kitchen. - A buffet style is most practical when there are more than six guests as it allows guests to serve themselves from prepared foods.

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    Different Types of Table Set Ups

    Uploaded by

    AUTS AUTS
    78 views13 pages
    The document describes different styles of table service used in various situations: - American service is used for catered events and involves serving from the left and clearing from the right. - Russian service involves food being brought to the dining room by waiters and served counter-clockwise around the table starting from the head. - French service employs two waiters per table - one takes orders and the other assists by taking orders to the kitchen. - A buffet style is most practical when there are more than six guests as it allows guests to serve themselves from prepared foods.

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    Different types of table set ups

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    The document describes different styles of table service used in various situations: - American service is used for catered events and involves serving from the left and clearing from the right. - Russian service involves food being brought to the dining room by waiters and served counter-clockwise around the table starting from the head. - French service employs two waiters per table - one takes orders and the other assists by taking orders to the kitchen. - A buffet style is most practical when there are more than six guests as it allows guests to serve themselves from prepared foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    78 views13 pages

    Different Types of Table Set Ups

    Uploaded by

    AUTS AUTS
    The document describes different styles of table service used in various situations: - American service is used for catered events and involves serving from the left and clearing from the right. - Russian service involves food being brought to the dining room by waiters and served counter-clockwise around the table starting from the head. - French service employs two waiters per table - one takes orders and the other assists by taking orders to the kitchen. - A buffet style is most practical when there are more than six guests as it allows guests to serve themselves from prepared foods.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    Differences of Different

    Table Set Up‘s

    Submitted to;
    Submitted by;
    Ma’am
    Mariel Doria Amerita Domantay
    American Service
    This style of silver service table setting is typically used in less formal events,
    such as when you want your cuisine catered, prepared and plated in the
    kitchen.  It is an efficient and simple choice.  Service is approached from the
    left and cleared from the right.  Functional and easy to manage, this is a
    technique which is used around the world.
    Russian Service
    This is used in luxury restaurants and hotels. The foods are prepared and
    arranged in the kitchen by the chef, then brought by the waiter to the dining
    room. Food service is done by the guest starting at the head of the table going
    in a counter clockwise direction around the table.
    French Service
    This employs two waitresses or waiters for each station. The chef De Rang or
    chief of rank is the principal waiter, he takes the orders, serves al drinks and
    finishes the preparation of the food at the table. He assisted by the Commis
    De Rang or the waiter/waitress who takes the orders to the kitchen. This style
    is used in luxyry dining rooms.
    Buffet Table

    This is the most used style of table service. It is the most practical service for
    guest meals if the numbers of guest exceeds six.
    Filipino Table Set up

    This is used by many Filipinos. It is a table service without a waiter/waitress.


    All courses are served on the table with serving spoon for each course. Diners
    remain seated throughout the meal and are expected to serve themselves.
    TRAY SERVICE 
    It is a style of service that does not make use of the usual dining table but
    instead dishes and table appointments are arranged in trays, which are brought
    to the diner. This is the style used in serving patients in hospitals or sending
    meals for room service.
    Blue plate service
     
    This type of table services is used when the group is small, the table is small
    and the area for dining is small. The plates are prepared with a whole main
    course such as meat, vegetables and other food which are placed in a plate
    divided by ridges.
    Family or Compromise service

    This type is best used when the diners are not more than eight. This is
    somewhat a compromise between the Russian and English styles that is some
    foods are served in individual dishes directly from the kitchen and some foods
    are served on the table.
    English Service

    This is similar to family style, all foods are served in the table by the host or
    hostess, a waiter places the plates for the guests and passes the
    accompaniments for the course.
    Cafeteria Service

    This styles caters to a large numbers of customers at a reasonable price. The


    customers choose from the foods on display at the counter, place the food on
    the tray, and carry them to the dining table. Usually, the foods are prepared
    in advance and are ready to be served.
    Counter Service

    It is the most economical food service. It appeals to the people in hurry


    because of speedy service, convenience, lower price, and the absence of tips.
    You can usually see your order is cooked and prepared.
    Take out counter Service

    Many food service establishments have found it possible to increase the volume
    of food to be offered to diners by offering takeout meals which include proper
    packaging of food.

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