Styles of Meal Service

1. Styles of Meal Service

2. Family Service • Popular for everyday meals at home. • Main advantage – all serve themselves. • Disadvantages: portion control, food temperature, waste of food left on plates. • The cover is set with necessary tableware. • Foods are placed in serving dishes and passed around the table • All the same direction, usually to the right. • People help themselves to the amount they wish.

3. Plate Service • Advantages: portion control, food temperature, easier clean up • The table is set with space left at each cover for the plate. • Food is portioned on individual plates in the kitchen and then brought to the table.

4. Modified English • More formal • Foods for main course are brought to the table in service dishes and placed before the host along with a stack of plates. • Host serves the food onto the plate, the first plate is passed to the right, to the last person; after all on the right are served, plates are passed to the left. • Rolls, butter and accompaniments are on the table for people to serve themselves. • Dessert is served after table has been cleared.

5. Buffet • May be informal or formal • Often practical when serving a large group. • Plates are stacked where you wish guests to start serving. • Plates are followed by main dish, then vegetables, salads, rolls and butter. • Flatware and napkins are LAST. • Foods should be easy to serve and maintaining appropriate temperature is a concern.

6. Formal • Most elaborate, usually hired help. • Waiters serve the food to each individual. • Cover is set with glassware and flatware. • Each course requires its own flatware, so multiple pieces of flatware are not uncommon. • Food may be served in courses. • Don’t know which fork (spoon, etc) to start with – work from the outside in.