Five service styles are internationally
recognized
French service (butler service)-the guests help themselves from a platter. In this
service style the platter is either placed on the table or offered to each
guest by the server. In the latter case the server holds the platter on the
left hand and presents it to the guest from the left side. The handles of
service utensils point toward the guest.
Platter service-hot plates are placed in front of the guest first then the platter is carried on the left forearm. The waitperson holding the serving spoon and fork in the right hand with a tong grip serves the guest from the left
The side- table service –the platters are first presented to the guest and then placed on
the side-table. Hot plates are already on the side-table. When preparing a plate,
always use both hands not the tong grip. The finished plate is placed in front
of the guest from the right side. Very often only part of the food is served to
avoid overloading the plates in this case, fresh plates are used for second
helpings
Plate service –the food is plate din the kitchen. The service staff picks it up
and brings it directly to the table. The plates are always served from the
right
Self Service-the
tables are to be preset by the service staff. All food is arranged as a buffet
where the guests help themselves. A self-service buffet can offer hot and cold
food at the same time, as at a banquet or only part of a meal, such as salad or
dessert bar. At a buffet, guests should always move in only one direction.
Always locate cold items at the beginning and the hot items t the end so guests
can sit down and eat as soon as the food has been chosen
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