Types of service Waiter service Plated service Silver

Types of service • Waiter service • Plated service Silver service • Russian service • Guéridon service • Family service • • Assisted service • Buffet service • • Self-service Carvery- type service - Cafeteria • Single-point service

Plated service • Table d’hôte or à la carté • Food is plated directly onto individual plates • Serve from the right • With trained waiters • Use service cloths • Advantages • Portion control Less wastage • Creative presentation • Not required is specialised training •

Silver service • Serves food from a flat silver service dish • Using service cutlery • Serve from the left of the customer • Waiters use cutlery in one hand • Food is portioned and plated on a service dish in the kitchen • For functions and table d’hôte menus

Silver service • Use a serving spoon and fork, occasionally a fish knife • Hold the spoon and fork in right hand • Fork in the spoon and facing upwards • Hand must cover both handles • This acts as a lever • Larger items like bread rolls turn the fork around • Large soft items like omelettes use two fish knifes

Silver service Rules and order for silver service • 12 guests per waiter • Folded napkin underneath the serving plate • Waiter brings the plates to the station • Carry plates on the left hand Guest receives a plate from the right • Waiter serve from the left of the guest • • Serving of food • Hold service dish over the guest’s plate (less 5 cm) • Protein dish first, then starch and last vegetables • Use separate spoons for each dish • Lift food, do not push, anti-clockwise, ladies first

Guéridon Service • À la Carte restaurants • Expensive • Food is served from a side-table or guéridon trolley Trolley on which food is • Guéridon service requires • Skills • Specialised service • teamwork carved filleted flambéed

Guéridon service Service • Trolley is portioned next to the guest’s table • Food is prepared in front of guests • Move the trolley after the guests at the table have been served • Move the trolley to second table • Serve second table • If more than 2 guests have ordered guéridon service, serve only the main dish of every course

Guéridon service Techniques • Complete mise-en-place before service • Do not leave the guéridon during service • Use both hands to manage the serving cutlery • Place main item to the front of the plate, vegetables around and behind • Serve from their right • Chef de rang prepare flambé dishes • Commis de rang serve guests Flambé - Dress and serve covered in flaming liquor e. g. Crêpes Suzette

Russian Service • Large joints, fried chicken and whole fish are garnish and place on a side table • Food is portioned • Placed on serving plates • Waiter holds the food for the guest • Guests serve themselves • Passes the serving plate to the next guest • Complete service around the table • Waiter removes serving plate

Family service • Main course with vegetables in the centre of the table • Guests serve themselves • Service plates are passed around the table • May combine plated service - main item plated • Guests can help themselves to vegetables and salads • Guests to select q. Appropriate portions q. Only what they require • Leave space for serving plates on the table

Family service Techniques • Serve clean hot plates from the guest’s right • Use a service cloth • Serving cutlery q. Next to service plates on the table q. Handles face the nearest guest • Service plates q. Remove when empty q. Or any other time

Assisted service Buffet service • Hot or cold food • Attractively • Different courses on a separate table • Guests to fetch their food • Food is arranged in trays or in chafing dishes • Guests help themselves assisted by service staff

Buffet service • Service staff q. Stand behind the buffet q Present the food q. Assist the guests q. Provide enough plates • Guests choose one course at a time • Service line q. Plates are stacked at the beginning of the line q. Serviettes and cutlery are at the end of the line

Buffet service Techniques • Silver service techniques for food q. Hold plate in the left hand q. Serving spoon and fork held in your right hand q. Transfer food items on to the plate • Informal buffet service q. Food tongs are used

Carvery-type operations • A form of buffet service • Trancheur q. Carves q. Portions q. Serve meat • Breakfast q. Certain food is served at the table q. Guests fetch the remaining dishes

Self service Cafeteria service • Customers collect their own meat on a tray • Select food items that is individually priced • Food is packed out on counters that is temperature controlled • Service line q. Begin receive tray and at the end is cutlery and paper serviette q. Then the cashier • Institutional catering q. Meals are prepaid q. Dishes on the counter in order of consumption

Single-point service • Food is served to customers at a single point • Consumed on the premises or taken away • No waiters, only cleaners • Clean-up the ordering or seating area q. Take-away q. Kiosks q. Food court q. Vending machines

Take-away • Food can be ordered, paid for and received at q. Single counter or snack stand q. Drive-thru q. Fast food with limited choice Kiosks • Snacks during q. Picnics q. For a specific place

Food court • Series of independent counters on one floor of a shopping centre • Buy food at different counters Vending machines • Provide snacks by means of automatic retail machines