TABLE SERVICE

Table service may take place in food outlets like restaurants, in function rooms for banquet
functions or in a guestroom if it involves room service. Whatever is the venue, service must be executed
in accordance with professional standards and with graciousness and courtesy

For an efficient table service, all needed supplies and materials (mis-en place requirements)
must be ready and complete. The service station must be equipped with complete par stock - china
wares, utensils, linen, hollowware, etc. it is the duty of the captain to check the availability, cleanliness,
and condition of all required stocks and supplies. He should initiate requisition of supplies when
necessary.

For banquet functions, the captain must review the event order to check the client
requirements for the function and to see to it that said requirements are available, clean, in good
condition and installed at least one hour prior to the function.

Once these requirements are ready, the waiters must be given a briefing about the details of the
function and the serving instructions, after which the captain or headwaiter shall inspect their grooming,
insuring that everyone complies with the grooming standards. This must be done at least 30 minutes
before opening of the outlet or the scheduled function. The briefing is designed to familiarize service
personnel with some important information like.

• Expect VIP's and serving instructions, if any

• Food/ drinks to be served (if banquet) and serving instructions

• Chef's specials for the day and other promotional items

• Out of stock items

• For banquet- name of organization, host or honoree

• Important reminders

• Other instructions

After the briefing, the captain shall announce the waiters side duties and table assignments.

After all these preparations, service is now ready and the waiters must position themselves in their
respective area and table assignment.
TYPES OF TABLE SERVICE

AMERICAN SERVICE - Also called "Plate Service" because the food is already arranged in individual plates
at the kitchen, ready to be served to guests. It is usually done for a la carte orders, good for one serving.
Plated foods are served with garnish and accompaniments on the right side of the guest. This type of
service is ideal in a Coffee are Shop where there is a need for fast service

RUSSIAN SERVICE – The food is pre- arranged in a platter with enough servings for one table; then the
waiter dishes out from the platter to the individual plates of guests, from the side.

Russian service is usually done banquet functions. It guarantees portioning of food because the foods
served are pre-portioned and pre-cut. It is pre cut over plate service when there are heaters for
individual plates.

FRENCH SERVICE - This type of service involves tableside preparation. The food is partially prepared and
pre-cut at the kitchen. Then the preparation is completed in a gueridon at the side of guest's table,
usually with some showmanship. This is usually done by a chef (known as commis de rang) or a
headwaiter in his absence. French service is very elegant and entertaining but takes a lot of time. It is
not advisable for diners who are in a hurry.

BUFFET SERVICE - This is self service because the have to line up to get their food in a buffet the table.
The foods in the buffet are class and arranged in sequence- from cold of hot dishes and desserts. Hot
dishes ne placed in chafing dishes to keep warm. he risk in using this type of service the possibility of
food shortage. One way of controlling this is to assign a waiter is portion and dish out foods for
individual guests.

Other Types of Food Service

1. Fast food Operations - In this type of service, food is already prepared and displayed in a food
counter, ready to be served. Payment maybe done through the cashier who is usually positioned at the
end of the counter. Service is made faster and waiting time is reduced when all menu items are ready
for service. Food is therefore prepared for inventory rather than to order.

The difficulty in this type of service is that the items that constitute the basis of most fast foods menus
suffer from deterioration in quality if not eaten quickly after preparation. It is therefore important that
the operator must be able to arrive at par stock items based on regular consumption to avoid spoilage
and losses.

2. Counter Operations - This is the traditional snack bar plan. Patrons approach a counter where they
give their order to an attendant, who then assembles the items, fills the order and receives payment.
This service is very common among food chain like Jollibee, Mc Donalds, etc.

This type of service is ideal for diners who go for fast service since they have very limited time to eat
their meals.
3. Window service or service station - In this type of service, customers queue up the windows or service
station where an attendant takes the order, assembles and bags the items and collects the money. In
the Philippines it resembles the take home counter.

4. Cafeteria - The foods in this type of service are pre-packed and displayed in a counter. Customers line
up to assemble their own orders in their respective trays. Hot items are prepared for inventory through
a window in some countries, food is arranged for pick up by the customers rather than counter
attendants. In the Philippines, customers simply identify their order and the counter attendant issues
the order. Payment will be settled through the cashier who is usually positioned at the end of the
counter.

ACTIVITY 2

1. Define the following:

a. Russian Service

b. American Service

c. French Service

d. Buffet Service

e. Counter Operation

f. Fast Food Operations

2. If you will be an owner of a food service operation, what kind of table service you are going to
set up. What will be the dis advantage and advantage in the management and to your customer.

3. Share your experience related to table service.