table service

1. 1. TYPES OF TABLE SERVICE Mrs. Arlyn P. Bonifacio TLE Teacher
2. 2. 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.
3. 3. 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.
4. 4. 1. FILIPINO SERVICE
5. 5. 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.
6. 6. 2. TRAY SERVICE
7. 7. 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.
8. 8. 3. BLUE PLATE SERVICE
9. 9. 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.
10. 10. 4. FAMILY OR COMPROMISE SERVICE
11. 11. FAMILY OR COMPROMISE SERVICE AMERICAN STYLE 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.
12. 12. 5. FAMILY OR COMPROMISE SERVICE 5. AMERICAN STYLE
13. 13. FAMILY OR COMPROMISE SERVICE RUSSIAN SERVICE OR FORMAL 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.
14. 14. FAMILY OR COMPROMISE SERVICE 6. RUSSIAN SERVICE OR FORMAL
15. 15. FAMILY OR COMPROMISE SERVICE 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 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.
16. 16. FAMILY OR COMPROMISE SERVICE 7. FRENCH SERVICE
17. 17. FAMILY OR COMPROMISE SERVICE ENGLISH 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.
18. 18. FAMILY OR COMPROMISE SERVICE 8. ENGLISH SERVICE
19. 19. FAMILY OR COMPROMISE SERVICE 9. SELF -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:
20. 20. FAMILY OR COMPROMISE SERVICE a. 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