1. Family style meal service
• All required meal components, except the dessert, are placed on the table at the same time for casual dining.
• Platters and bowls of food are passed around the table... to the right, or counter-clockwise.
• Participants serve themselves from the serving dishes, using the utensil that accompanies each dish.
• Participants are allowed to make choices selecting foods and the size of the serving.
• When preparing food, always prepare enough that each person is allowed at least one, full-size serving.
• Adults supervising the meal help those participants who are not able to serve themselves, such as the
children.
• Foods may be re-passed again later, if desired, for second helpings.
2.English style meal service
• In the English style service, the platters and bowls of food are placed in front of the table/ “host”, along with a stack of dinner plates.
• The host carves and serves the meat and side dishes, and passes the filled plates around the table to the hostess and the guests.
• Sometimes the hostess assists with the serving.
• Condiments, rolls, relishes, etc. are usually found elsewhere on the table and passed around family style.
• Correctly, no person would start eating until everyone has received their plate.
• The host serves himself/ herself last.
3.Russian style meal service
• Service à la russe (French, literally meaning "service in the Russian style“ ) is a manner of dining that involves courses being brought to the table sequentially.
• Dishes are served at the guest's left and removed from the right side. Glasses are filled from the right.
Example of a meal served in 4 courses:
• Soup/ Entrée
• Salad
• Main course
• Dessert
• Each course is brought out separately, and the plate
removed before the next course is served.
4.Butler style meal service
• In the butler style of service, the server presents the food to the guests and they help themselves from the trays.
• If guests are seated, the “butler” stands to the diner’s left.
• The butler continues to hold the tray while the guest takes the amount of food they want.
5.Classical French meal service
• Service à la francaise was a service in which all the food was brought out at once in an impressive, but often impractical, display in the center of the table.
• Guests reached in to the foods they could reach, and took what they wanted.
• The classic French meal service is elegant and elaborate.
• At least some foods or courses are fully or partially prepared tableside or at the table, in view of the guests.
• Tableside preparations are made on a portable cart called a gueridon (gha-ree-dawn) with a cooking unit
called a rechaud (ray-choh).
• Tableside preparation might include assembling a dish, such as a Caesar salad, saucing and garnishing, sautéing or carving and deboning.
6.Blue Plate meal service
• In the blue plate service, all the courses are brought to the table at the same time.
• The blue plate meal service is especially useful when the table size is too small for serving dishes, or when passing platters or bowls of food would be difficult for some guests (such as children).
• The entrée and side dishes are all served together on one plate.
• When the blue plate service is used, sometimes referred to as the blue plate special, a salad or
dessert may sometimes be included but served on a separate plate than the main dish.
7.Buffet style meal service
• The buffet service is especially convenient for serving large groups of people or for guests who will be eating at staggered times.
• The food is placed on platters and in bowls on a long buffet table.
• Guests take a plate and then serve themselves from those platters and bowls.
• In some situations, servers may be present behind the buffet table to assist the guests in filling their plates.
• A buffet line should move from left to right when possible.
• After filling their plates, guests may stand to eat, but the host should plan a place for them to sit and set a beverage.
• If guests are seated at tables after going through the buffet line, a wider variety of food items may be offered.
• If guests are seated, they can have several plates, perhaps on a tray, and they can cut meats.
Titany answered the question on May 9, 2022 at 07:45