Styles of Table Service Chapter 2 Highlights Styles

Styles of Table Service Chapter 2 Highlights

Styles of Table Service p Table Service is defined how? n n n By what dishes are used By what utensils are used The manner of presenting a meal to the guest

Styles of Table Service p Styles of Table Service include: n n n n French Russian English and Family Butler Buffet Counter Self-serve cafeteria Home Meal Replacement

Styles of Table Service n Type of Service in particular restaurant is best defined by “desired target market. ” n Type of Service defined by consistency in menu , décor, uniforms, table settings, ambiance and cuisine

Classic Menu p Goal is to meet sensory needs of diner. n Cold to Hot n Light to Heavy p See page 23 and 24 for classic courses sequenced n Today sweets served after savory n Coffee with dessert or it’s own course

Types of Menus p p p Table d’Hôte Menu pg. 26 n Menu of the host n Choices within a category n Price fixed by entrée choice Prix Fixe Menu pg. 27 n Set meal at set price n No choices A la Carte Menu pg. 25 n “From the Card” n Each item priced separately n Guests combine as they wish

Service Styles n French Service-service à la française p Louis XIV -1680 § 3 courses cooked mostly tableside § Cooked from a “Guéridon” n Advantages p n elegant, showcases food, high check average Disadvantages p need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.

Service Styles n Platter Service-Russian service, or service à la russe in U. S. p Right side for plates and left side for food - Counterclockwise § Serving fork and spoon from the silver platter n p Used in banquets p Faster than French Service p Fully cooked, hot food served at the table quickly Advantages p n elegant, faster than French service Disadvantages p need trained staff, capital investment in silver platters

Service Styles n Butler Service p Similar to Russian service p Guests serve themselves p Offered from left side for food - Counterclockwise § Serving fork and spoon used by guest. n Advantages p n personalized service, guests chose portion size Disadvantages p space, capital investment in silver platters, poor portion control, time consuming.

Service Styles n English and Family Service p p n Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes. Server can use sideboard and plate all food for guests. Family style food is put on table and guests serve themselves. Advantages p n All food cooked in kitchen. casual dining, guests control portions, less service skill needed Disadvantages p less formal, may run out of food, no presentation

Service Styles n n American Service - Plate Service p All food cooked and plated in kitchen. p Serve from right with right hand p Result of limited staff p RKR serve from left with left hand Advantages p n casual dining, portion control, less service skill needed Disadvantages p less personal, guests can not choose portion

Service Styles n n Buffet Service p Guest goes to the food which is “displayed” p Simple, fast and economical with large groups p Set price Advantages p n Display food, speed, economics, less service skill needed Disadvantages p food safety, capital investment

Service Styles n Brunch Service p n Cafeteria Service p n Self-service Take -Out or Home Meal Replacement Service p p n Combines American and Buffet Advantages: Convenience lower cost, serve more covers Disadvantages: Loss of quality control & sanitation, interrupts dining room flow Counter Service p Fast turnover p Tapas and Sushi Bars

Types of Restaurants p Divided into 3 basic styles n n Service should always be warm & welcoming Accoutrements may vary

Fine Dining Petrus Restaurant at the Island Shangri-La, Hong Kong

Fine Dining p p p p Luxurious and comfortable surroundings Quality tabletop silver, china, crystal, and linen Maître d’Hôtel directs staff of captains, waiters, and buspersons Menu offers many choices Wine list extensive and well-paired w/ food Sommelier/wine steward to assist guests Leisurely pace of service, meals may last 3 hours or more

Bistro/trattoria Lobster Bar at the Island Shangri-La, Hong Kong

Bistro/trattoria Restaurants that range from white-tablecloth with a range of food styles. p Original bistro or trattoria – a family-run restaurant serving simple foods – has all but been abandoned in the US p Terms now refer to any simple, cozy restaurant p

Casual/family p p Family style restaurants, diners, theme restaurants, and the like. The principles of service apply here as well, although servers may be les experienced n http: //www. brinker. com/

Summary: p Many Styles of Service n Each has advantages and disadvantages and restaurateur must make good choices. Ultimately 2 types of service good and bad p Many types of Menus p n The menu styles may be combined in one restaurant as needed to meet expectation of target market