STYLES OF FOODSERVICE  Demi chef de rang – assists the chef de rang, takes drink
orders, and serves food under the chef de rang’s direction.
There are a number of specific styles of service that professional
foodservice managers should know. Each has specific
characteristics and each is more suited to achieve some goals than
others.
An operator must determine which one, if any, will best achieve the
goals of the food or beverage facility. One can choose to adopt one
of the styles of service identified below or to develop some hybrid
based on these.
1. American Service
2. Russian Service
3. French Service
4. English Service
5. Cafeteria Service
6. Buffet Service
7. Takeout / Delivery Service
8. Room Service
American Service
American Service is characterized by food portioned and plated in
the kitchen and carried by servers to diners. Virtually, everyone has
experienced some form of American Service.
Fundamental Details
 Plates of foods are served from the diner’s left side using
the left hand.
 Beverages are served from the right with the right hand.
 Plates and glassware are removed from the right. When a
course is removed, the flatware must also be removed
even if it was not used.
 All plates, glassware, and salt and pepper shaker are
removed before coffee and dessert is served. The table
must also be crumbed.
 Appropriate silverware is served with dessert.
Russian Service
This service is characterized by food arranged on serving platters in
the kitchen for maximum eye appeal, then carried to a serving stand
near the table. It is sometimes mistakenly called French Service. It
has the advantage of delivering the food at the correct serving
temperature since the platters used are war and the plates set in
front of the diners are also warm. It is particularly suited for serving
soups which are served from hot tureens and into warm bowls.
Fundamental Details
 Warm plates are served in front of the guest from the right
side using the right hand.
 The platter of food is presented to the table for visual
effect, and then transferred from the platter to the diner’s
plate. Use the left hand to balance the platter and the right
hand to serve the food from the diner’s left side. Service
proceeds counter-clockwise.
 Beverages are served from the right.
 All dishes, glassware, and flatware are removed from the
right.
A variation of Russian service is often used at large banquets.
Servers wearing white gloves will carry large silver serving tray –
each will be used for single menu item. A server will proceed around
a table placing single portions of meat before diners on plates
previously set. That server will be followed by those who have food
to accompany the meat, most commonly vegetables and potatoes.
In this fashion, large numbers of people can be served quickly with
both elegance and grace.
French Service
It is the most expensive and elegant service. It sometimes referred
to as gueridon service, named after the specially equipped cart or
trolley on which food is transported from the kitchen to the dining
room. A gueridon is equipped with a gas burner for table-side
cooking.
It usually requires a staff of four.
 Chef de rang – in charge of the service staff. He takes the
diner’s orders, supervises the service, finishes the
preparation of some foods on the gueridon at the table
side, and attends to any carving, slicing, or boning of meat,
fish, or poultry.
 Commis de rang – a waiter in training that will serve some
items, clear the tables, and perform other duties as
directed.
 Commis de suite – takes orders to the kitchen and brings
food from the kitchen on the gueridon. She assists in
clearing tables and performs other duties as needed.
Fundamental Details
 Gueridon is wheeled close to the diner’s table and is used
by the chef de rang to complete the cooking of the food.
He expertly carves or slices the meat, fish, or poultry, then
places the food on plates.
 Foods and beverages are both served from the right side.
With the exception of bread and butter which are always
served from the left.
 All plates and glassware are removed from the right.
Servers move clockwise around the table whenever
possible.
 Serving food prepared from the kitchen must be covered
with sous cloche.
Additionally, French Service requires more square feet of floor
space per seat than other types of dining room service. Aisles must
be wider to accommodate gueridon. Tables must be placed farther
than normal to provide room for the chef de rang to finish the
preparation of food.
French service takes a considerable amount of time compared with
other forms of service. For that reason, establishments that use this
must charge high prices to compensate for the relatively fewer
number of customers they can serve.
English Service
English Service is seldom used in restaurants. It would only be used
on those few private homes that employ a staff of servants, or in
one of a select few catering establishments. English Service is often
thought of as “host service”.
Fundamental Details
 The main dish, usually a roast beef or lamb, or turkey, is
placed in front of the host, who carves and plates it at the
head of the table.
 A server takes each plate and serves it from the diner’s
right.
 Beverages are also served from the right.
 Vegetables, potatoes, and other foods are either put on
plate from a side stand prior to service, or passed around
in bowls from one diner to the next – family style.
 All dishes and glassware are removed from the right.
 Like American Service, table is cleared of chinaware,
flatware, glassware, and salt and pepper shaker, and it is
crumbed prior to dessert.
Cafeteria Service
It is characterized by prepared foods displayed so that customers
can view the array of offerings prior to making selections. Hot foods
are in warmers, usually in Bain-maries, and cold foods are packed
in ice or stored in reach through refrigerators. Many foods are pre-
plated for the convenience of diners selecting those items.
Cafeteria service is particularly popular in the southern part of
United States, where a large number of retired people are on limited
budgets, and in schools where large number of students must be
served.
Fundamental Details
 Diners typically have trays and proceed to the area where
the kind of foods they want are displayed.
 If a customer wants a sandwich, she goes to the area
where prepared and wrapped sandwiches are displayed
and takes one.
 If a customer wants a hot entrée, she goes to the area
where it is displayed, and a server plates the item selected
by the customer.
 Each item is usually priced separately.
 Upon finishing making selections, the customer proceeds
to the cashier for the total price of all the items selected.
 The customer pays the cashier and takes the tray to a
table.

Variations of this procedure are common. In some, customers
receive a bill at the cashier but do not pay until they exit the
restaurant. In others, employees may carry the customer’s tray to
their tables.
The following are types of cafeteria service:
1. Straight Line
2. By-pass Line
3. Shopping Center
Straight Line
 Customers follow one another along a long line of
displayed foods.
 Each customer reaches the cashier in turn, at the end
of the display.
 Easiest setup but slowest service.
 The speed of the line depends on the speed of the
customer.
By-pass Line
 Many cafeterias established this type of service in
order to speed up service.
 Enables customer to skip a section of the cafeteria line
and proceed to the section where they can find the
food they wish to buy.
 After making selections, the customer proceeds to the
cashier.
 A variation of by-pass line resembles the teeth in a
saw where counters, where foods are displayed, are
at angles to one another.
 Another variation has recessed sections in order to
allow individuals who do not want food in these
sections to pass it by.
Shopping Center
 Foods are arranged by type at islands – freestanding
stations.
 Eliminates the appearance of a single line.
 Customer takes trays to specific stations containing
the foods they want, make their selections, then
proceeds to the cahier to pay.
 This approach is becoming popular, particularly in
establishments where many customers arrive at one
time.
Advantages of Cafeteria Service
 Customers are able to obtain their food quickly and
consume it in a very short time.
 Large numbers of people can be served very quickly.
 Customer can select whatever they want, from a full meal
to a cup of coffee.
 There is no pressure to take a great amount of food.
 Customers do not have to tip servers since customers
serve themselves.
 Makes it possible for people with limited in come to eat out
more frequently.
Buffet Service
Restaurants often use buffet service for functions such as, wedding
receptions or specific meals like, breakfast or Sunday brunch. It is
sometimes used in restaurants as the primary means of serving
food.
Many hotels and restaurant schedule buffet frequently to use up
excess food. After all, buffet, typically do not have set items, except
for few specific items, and this allows the chef considerable latitude
to prepare many different items and to use up leftovers.
Fundamental Details
 Buffet Service is different from Cafeteria Service.
 Trays are not used. Instead, customers take plates and
proceed to select foods displayed on the buffet.
 Items are not individually priced. Rather, there is one fixed
price for the meal regardless of the items selected or
quantity of food taken.
Advantages of Buffet Service
 Minimizes the service staff required.
 It can be faster than table service. Patrons just got to the
buffet when they are ready, make their selections, and
return to their table and eat the food selected.
Disadvantage of Buffet Service
 Management has less control over the amount of food
consumed by the customer. Normally they can go back to
the buffet as many times as they like.
Takeout and Delivery Service
Takeout and delivery services are becoming increasingly popular.
These forms of services are characterized by food being consumed
off premises. In many establishments, customers are given a choice
to pick-up the food from the establishment or having it delivered to
their homes or offices. Many restaurants offer takeout or delivery
services, or both of these, in addition to regular table service.
Although there might be some extra cost because of the food
packaging for off premise consumption, takeout and delivery
services efficiently increases the sales capacity of the establishment
without the required increase in its physical size.
In United States, perhaps the most common takeout and delivery
stores are those associated with common ethic foods, such as
Chinese food and pizza. Many foodservice establishments featuring
these foods do not even have seating for customers, thus, making it
possible for them to operate in small quarters keeping their
operating cost to a minimum.
Room Service
Although commonly associated with hotels, hospitals also provide
room service for their patients. This type of service differs from
others in one major way, food is moved to and served in the room of
the guest or patient.
Room service is not classified as takeout or delivery service. The
food does not leave the premises. It is served in the customer’s
room rather than a traditional dining facility. This type of service is
labor intensive, typically requiring a greater number of servers per
meal than other form of service. Hotels charge higher menu prices,
however hotels often loses money on room service, offering it
merely as an accommodation to guests. The higher labor cost
associated with room service commonly makes it unprofitable.
TABLE SERVICE SEQUENCE
(Fine Dining Table Service with Wine Service)
1. Welcoming / Greeting the guests.
 Establish eye contact with guest
 Smile and greet – friendly and professionally
 Introduce yourself – mention your name and position
 Get information – know the guest’s name and reservation if
there is any
2. Seating the guest
 Escort the customers to their appropriate seats – without
delay. Ask if the table is alright with the guest.
 Lady guests must always be seated against the wall (if
any) and chaired must be pulled to allow the guest to seat.
 Ask if they feel comfortable with their seats.
 Cloth napkin must be place on the lap of the guest with the
left hand at the right side without crossing your hands to
the guest.
3. Introduction of guest to the service staff
 The waiter must be introduced.
 Service staff must acknowledge the introduction by
greeting “Good evening Mr._____, welcome to our station,
we will take good care of you and your party this evening.”
4. Offering before-dinner drinks (aperitif)
 Beverage order is the first point of service; it must be
smooth and error-free. Be knowledgeable about drinks and
clarify orders such as “straight up” or “with a twist.”
 Take the order ladies first, host last and repeat the order.
 After you have taken the order say, “Thank you Mr.____, I
will be back shortly.”
5. Presenting the menu
 Menu should be carried resting on top of the left hand on a
45 degree angle parallel to the waistline. All guests must
be presented with one menu each.
 Menu should be held at the middle part and presented to
the right side of the guest using right hand, ladies first, host
last.
 Menu should not be open when presented for the guest to
appreciate the menu cover.
6. Serving of bread and butter
7. Serving before-dinner drinks
 Arrange drinks properly in a bar tray with all the required
amenities. Serve drinks from the right with your right hand,
ladies first, host last.
  Place drinks ½ inch away, lower from the water goblet at a QUIZ
45 degree angle.
 Mention the name of the drink while serving it. Chronological Order. Arrange the following steps in its proper
8. Taking the food orders order. Number it from 1 to 30.
 Commonly, each seat has a number which usually flows
clockwise from a fixed point, such as the entrance to the _____ 1. Serving of bread and butter
restaurant. Using this system helps improve _____ 2. Serving appetizers, then soup
communication. Order forms, ball pen are ready on hand. _____ 3. Clearing red wine glass
 After taking the orders and writing them down, repeat the _____ 4. Taking the food orders
order. _____ 5. Serving the main course and side salad
 Traditionally cold item is served before hot and liquid item _____ 6. Presenting and serving white wine
precedes a solid one. _____ 7. Present dessert menu and take order
9. Present the wine list _____ 8. Completing the table setup
 The wine list will only be presented to the host. _____ 9. Presenting the menu
10. Recommend and take wine order _____ 10. Welcoming / Greeting the guests
_____ 11. Clearing of aperitif glasses
 Wine steward must be aware of the food ordered for him to
_____ 12. Refilling red wine glass
be able to make appropriate recommendations if asked by
_____ 13. Pick-up dessert order
the host.
_____ 14. Present the wine list
11. Completing the table setup
_____ 15. Clearing of soiled dishes and flatware
 Table to be setup with appropriate mis-en-place according
_____ 16. Serve dessert and offer coffee or tea
to the foods and beverages ordered.
_____ 17. Recommend and take wine order
 Remove extra covers if there are any. _____ 18. Presenting of the check and settling the bill
 Prepare all equipment needed for food to be served. _____ 19. Seating the guest
12. Presenting and serving white wine _____ 20. Checking back with guests
13. Clearing of aperitif glasses _____ 21. Make public relations with guests
14. Pick-up the food order _____ 22. Offering before-dinner drinks (aperitif)
 Pick-up the course with necessary condiments or _____ 23. Clearing soiled dishes, flatware, glassware, and
accompaniments. crumbing down of table
 Food is always delivered to the dining room in a service _____ 24. Presenting and serving red wine
tray with a plate cover all the time. _____ 25. Pick-up the food order
15. Serving appetizers, then soup _____ 26. Bidding goodbye / thanking the guest
16. Clearing of soiled dishes and flatware _____ 27. Introduction of guest to the service staff
17. Presenting and serving red wine _____ 28. Bussing service
18. Serving the main course and side salad _____ 29. Serving before-dinner drinks
 Serve ladies first, then the gentleman and lastly the host. _____ 30. Mis-en-place preparations for dessert
Avoid serving food across the guest.
 Mention the name of the food serving and offer necessary Modified True or False. If the statement is correct, write true. If the
condiments. statement is incorrect, change the underlined word to make it
 After serving food, check with the guest by asking if they correct.
need anything, if nothing more, say thank you and wish
them to enjoy their meal. __________ 31. In American Service, food is portioned and plated
19. Refilling red wine glass in the kitchen.
20. Checking back with guests __________ 32. In Russian Service, warm plate is served from the
 Be observant with the guest’s body language, is it shows right and food is also served from the right.
displeasure, approach immediately. __________ 33. In English service, it is the server who carves or
 Check from time to time of anything that may be needed plates the main dish.
like sauce, water, etc. __________ 34. A Demi Chef de Rang is a waiter in training that
21. Clearing red wine glass serves some items and clear tables.
22. Clearing soiled dishes, flatware, glassware, and crumbing down __________ 35. Takeout and Delivery Service is characterized by
of table food being consumed off premise.
 Clear all soiled dishes and unused mis-en-place except the __________ 36. There are five types of cafeteria service.
flower vase and water goblet moving around the table __________ 37. In Room Service, food is served at the room of the
clockwise. guest.
 Crumb the table with crumbier or folded napkin and bread __________ 38. Straight Line Service has the easiest setup and the
and butter plate. It should be done before the dessert fastest service.
menu is presented. __________ 39. The server uses white gloves in English Service.
23. Present dessert menu and take order __________ 40. In Buffet Service, the customer does not use trays.
24. Mis-en-place preparations for dessert
25. Pick-up dessert order Identification. Identify the following items.
26. Serve dessert and offer coffee or tea
27. Make public relations with guests __________ 41. Assists the Chef de Rang.
 Engage the guest into conversation whenever possible. __________ 42. Vegetable or potatoes may be passed around.
Focus on the food service and activities of the __________ 43. Food is served from the left using left hand.
establishment. __________ 44. Often referred to as “host service.”
28. Presenting of the check and settling the bill __________ 45. A service popular in the southern part of US.
 Present the check as soon as there is a direct or indirect __________ 46. Food is served from the left using right hand.
sign that the guest has finished the meal or the server __________ 47. It eliminates the appearance of a single line.
deems it appropriate. It must be accurate. Always be __________ 48. In US, it is usually associated with Chinese food
discrete, tactful, and gracious. and pizzas.
__________ 49. Server moves clockwise around the table.
 Checks are commonly paid wither by cash or credit card,
__________ 50. Food is served in the customer’s room.
though sometimes the guest may have a gift certificate.
29. Bidding goodbye / thanking the guest
GOOD LUCK!!!! 
 When guests are ready to leave, assist them with their
chairs, check the table to ensure that guests have not left
any belongings behind.
 Thank them for their patronage with a big smile.
30. Bussing service
 After the guest have departed, clear the table, place any
accessory on a tray, not on a chair.
 Change the table linens.
 When bussing, follow the standard procedure – 3 S’s
(Scrape, Stock / Stack, Segregate)