TYPES

OF TABLE
SERVICE
Mrs. Arlyn P. Bonifacio
TLE Teacher
TABLE SERVICE

IS A STYLE OF FOOD SERVICE WHERE

THE DINER SITS AT THE TABLE AND I
SERVED BY A WAITER/WAITRESS. THIS IS
THE OLDEST FORM OF SERVICE WHICH IS
PREFERRED BY THOSE BUSY PEOPLE
WHO WISH TO RELAX AND EAT MEALS
LEISURELY.
TYPES OF TABLE
SERVICE
1. FILIPINO SERVICE – 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.
1. FILIPINO
SERVICE
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.
2. TRAY SERVICE
 BLUE PLATE
SERVICE

THIS TYPE OF TABLE SERVICE 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.
3. BLUE PLATE
SERVICE
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 ON INDIVIDUAL
DISHES DIRECTLY FROM THE KITCHEN AND
SOME FOODS ARE SERVED ON THE TABLE.
4. FAMILY
OR COMPROMISE
SERVICE
FAMILY
AMERICAN
OR COMPROMISE
STYLE
SERVICE

THIS IS LESS EXPENSIVE AND SPEEDY. ONE

WAITER CAN SERVE MANY GUEST. THE FOODS
ARE PREPARED AND ARRANGED ON TRAYS
AND CARRIED BY THE WAITER TO THE DINING
ROOM ON A LARGE TRAY WHICH IS PLACED ON
A STAND. THE PLATES OF FOOD ARE SERVED
FROM THE GUEST’S RIGHT WITH THE WAITER’S
RIGHT HAND.
FAMILY
5. AMERICAN
OR COMPROMISE5.
STYLE
SERVICE
FAMILY
RUSSIAN SERVICE
OR COMPROMISE
OR FORMAL
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 COUNTERCLOCKWISE DIRECTION AROUND
THE TABLE.
FAMILY
6. RUSSIAN SERVICE
OR OR
COMPROMISE
FORMAL
SERVICE
FAMILY
FRENCH
OR COMPROMISE
SERVICE
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 ALL 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 LUXURY
DINING ROOMS.
FAMILY
7. FRENCH
OR COMPROMISE
SERVICE
SERVICE
FAMILY
ENGLISH
OR COMPROMISE
SERVICE
SERVICE

THIS IS SIMILAR TO FAMILY STYLE. ALL

FOODS ARE SERVED ON THE TABLE BY
THE HOST OR HOSTESS. A WAITER
PLACES THE PLATES FOR THE GUESTS
AND PASSES THE ACCOMPANIMENTS
FOR THE COURSE.
FAMILY
8. ENGLISH
OR COMPROMISE
SERVICE
SERVICE
FAMILY
9.
ORSELF -SERVICE
COMPROMISE
SERVICE

THIS STYLE IS OFFERED IN CAFETERIA

AND FOOD SERVICE ESTABLISHMENTS
OFFERING BUFFET, SMORGASBOARD
SERVICE, VENDO MACHINES, AND
DRIVE-IN RESTAURANTS. THE TWO
WIDELY USED FORMS ARE:
FAMILY
a. Cafeteria
OR COMPROMISE
Service
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.
FAMILY
Cafeteria
OR COMPROMISE
Service
SERVICE
 b. Buffet
Service

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.
b. Buffet
Service
 10. 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. He common
forms of counter service are:
10. Counter
Service
 a. Snack bar

This is offered in large industrial food services

to meet the needs of employees who bring
their own food for lunch but want
supplementary dessert and beverages.
a. Snack bar
 b. Take-out
counter

Many food service establishments have

found it possible to increase the volume of
food to be offered to diners by offering take-
out meals which include proper packaging of
food.
b. Take out
counter
 TYPES OFRANTS
RESTAURANTS

RESTAURANTS ARE CLASSIFIED BASED

ON THE STYLE OF FOOD SERVICE USED
AND FOOD SPECIALTIES OFFERED.
 He salad may be the diner’s entire
1. SALAD BAR meal

This is a table or bar with salad

ingredients where diners make their own
salad. The salad may be the diner’s
entire meal or may be an
accompaniment to one of regular
luncheon.
 He salad may be the diner’s entire
1. SALAD BAR meal
 2.salad
He Drive-in
may be the diner’s entire
meal
Restaurant

This is a restaurant that serves

patrons who are in their
automobiles.
 2.salad
He Drive-in
may be the diner’s entire
meal
Restaurant
 3. Smorgasbord
He salad may be the diner’s entire
restaurant or meal
Eat-all-you-can

This operates in a buffet style of food

service. There is no limit to the
number of times a customer may
replenish his plate.
3. Smorgasbord
He salad may be the diner’s entire
restaurant or meal
Eat-all-you-can
 He salad may be the diner’s entire
4. Salad/Sandwich
meal
& Soup restaurant

This features salads, sandwiches, and

soups and caters to clerical and
professional workers in office
buildings in the cities.
 He salad may be the diner’s entire
4. Salad/Sandwich
meal
& Soup restaurant
 He salad may be the diner’s entire
5. Steam table meal

This is provided with a steam table, a

counter equipment which is known for
being a hot-food container, equipped
with thermostatic device that can be set
at required temperatures for various
types of food.
 He salad may be the diner’s entire
5. Steam table meal
HeWaiting
salad may be the diner’s entire
meal
on the Table
 END…
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