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English service

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It is the way we preserve our food

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Meal service

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-serve beverages & soup from the right side
-never break order of service
-serve customers solid food from the left and clear from the right

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-Carry prepared food on a silver tray
-customers serve them selfs from the platter tray
-customers choose how much or how little they want of each food

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•service always moves counter clockwise
•a serving set is used to transfer food from the platter to customers plate
•all items are removed with the servers right hand from the customers right side - Danny Groome

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All food is attractively displayed on a table for customers to see.
Customers choose what they want and serve themselves.
Three variations of service are self-service, staff-service, and mixed service.

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An important element of French service is that some foods are fully or partially prepared
The service is more time consuming and labor-intensive than any other.
Servers of this style must be highly skilled, with a through knowledge of food preparation and fine dining service.

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Server carries the prepared food on a silver tray to customers
Each course is presented on a platter from the left side of the customer
Customers serve themselves while the butler holds the platter

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-Ideal for banquets where everyone is eating the same meal.
-Customers are served a portion from a large platter, the portion is served on plates already set on the table.
-Two servers perform Russian service, one delivers entrée, one brings the rest of the meal.

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-Treat both ends of the banquette as focal points. serve one side of the table at a time; Then proceed to the other side of the table and serve those guests.
-When serving a banquette with more than four people, serve each end of the table as you would a booth
-Hold the beverage tray in your left hand, serve with the right hand, stand with your right hip close to the table and your left arm farthest away.

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-Used in a casual dining atmosphere
-customers serve themselves and pass food around the table
-allows customers to choose portion sizes but may result in more waste

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- requires fewer and less extensively trained service staff members
-food is plated, prepared and garnished in the kitchen
-servers take plated food from kitchen to customers and must be able to serve from both sides of customer.

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-Serve customers in the back of the booth first.
-For beverage service, never switch hands.
- Customers on the left side will be served from the right with the servers right hand.