This service exists in industrial canteens, hostels, and cafeterias. The guests are required to take their own plates to the table and eat. They go to food counter and give the coupons to avail the chosen food. They pay for coupons of respective food items. In this type of service, the guests enter the dining area and select food items. In sit-down buffet restaurants, the tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates. The guests can serve themselves or can request the server behind the buffet table to serve.
It this type of service, the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests may partially get service at the table or replenish their own plates themselves. Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves. It is identical to the Cart French service barring the servers place the food on the platters and serve it from the left side. At the time of serving, the waiter picks the platter from hot plate and presents it to the host for approval and serves each guest using a service spoon and fork. The platters are placed on the sideboard with burners or hot plates. The food is portioned into silver platters in the kitchen itself. The table is set with sterling silverware. In this service, the food is presented on silver platters and casseroles. The waiter needs to perform the role of cook partially and needs to be dexterous. This partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship. In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for cooking it completely. For replenishment, the servers keep the food platters in front of the guests. The servers serve food on each individual’s plate from guest’s left side. It is offered for small groups of VIPs.īanquet French Service − The food is prepared in the kitchen. The guests select food from the cart while sitting at their tables and are later served from the right. This service has two variants −Ĭart French Service − The food is prepared and assembled at tableside. It is expensive and elaborate service commonly used in fine dining restaurants. The food is taken in platters and casseroles and kept on the table of guests near their plates. It is very personalized and private service. This service is commonly used in a coffee shop where service is required to be fast.
The food plates are then brought to the guest. The accompaniments served with the food, the color, and the presentation are determined in the kitchen. The food is served on guest's plate in the kitchen itself in predetermined portion.
This is a common family service in specialty restaurants where customers spend more time on premise. To replenish the guests’ plates, the waiter takes the platters around to serve or to let the guests help themselves. The host either makes food portions and serves the guests or allows the waiter to serve. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. Here, the host contributes actively in the service. The guests then place their order to the waiter. The waiter offers them water and menu card. In this type of service, the guests enter the dining area and take seats. The following are the most prominent styles − Table Service There are a number of service styles to be followed when it comes to how food and beverage should be served to the customers.
0 kommentar(er)
