TYPES OF SERVICE

                                                                                                                                                                       

There is a whole range of types and styles of table service used in restaurants. The serving of a meal may be carried out in many ways, depending on a number of factors: the types of restaurant, the type of customer, the time available for able meal the type of menu, and the cost of the meal

Each type of service has particular distinguishing features, although some restaurants combine two or more serving styles to suite the menu the facilities and the image of the restaurant.

The attitude of the serving staff and timetable setting or cover greatly contribute to the various services.

The main services are the guerdon service, the English service, the silver service the plate service. The French service and family service.

GUERIDON SERVICE: It is a formal and elegant type of service. The food is brought from the kitchen to the dining room on heavy silver plates and placed on a trolley called guerdon. A small sprint stove, the rechaud  is used to keep the food warm. specialty dishes are cooked at the table and food is prepared by deboning slicing and garnishing it as necessary, and served to the customer on heated plates.

The menu is a ’la carte with all the dishes individually priced. This service employs two waiters working together to serve the meal and includes the head waiter who seats the customers and the wine steward who serve the wine.

Guerdon service is the most complete form of food service and required skilled waiters able to carry out procedures, such as filleting carving and flambéing.

ENGLISH SERVICE: All food is preferred in the kitchen and arranged either on hot or cold silver plates or dishes as appropriate. It is then taken into the dining room by the waiter who serves  food on to the customers plates which are already on the table.

SILVER SERVICE: The meat or fish control of each individual dish is plated in the kitchen. The individual dishes are then taken into the dining room and put in front of the customer. While the vegetables are prepared on silver on China service dishes and saved at the table with the water.

PLATE SERVICE (AMERICAN SERVICE): All dishes are prepared and plated in the kitchen, complete with all accompaniments according to the order given to the waiters by the customers on right hand side of the customers.

FRENCH SERVICE:                The plates are placed at each cover and the food prepared on plates is presented to the customers in turn, so that they may help themselves.

FAMILY SERVICE: This type of service is used in gust hoist houses and simple hotels and is similar to the French service. Here the main course is placed in the table on a plate winner for the customers to help themselves.