Russian service traditionally means food delivered to your table on platters and a waiter picks up

the item with tools and plates it for you. French service usually means two waiters are serving you, a
front waiter and a back waiter.

Buffet Service

A huge presentation of food items, hot and cold, different cuisines. The service staff positions itself
behind the buffet and assists the guests by plating their food for them as they select it, using the silver
service technique.

and American service A method of serving hotel or restaurant food, in which portions of food
are placed on plates in kitchen (except for bread and butter and salads which are served on the table) by
the establishment's employees and served to each guest by a waiter or waitress. See also English service
and French service.

Differences of American,French,and Russian - Russian service traditionally means food delivered to your
table on platters and a waiter picks up the item with tools and plates it for you.

French service usually means two waiters are serving you, a front waiter and a back waiter. The
front waiter often prepares items tableside, explains details about the food and sometimes assists with
wine pairings. The back waiter does more routine maintenance at the table like water glasses and
clearing plates.

American service is a less formal approach than French where a single server does just about all the
guest service.

Similarties of Russian and French - Service is from the left While French cart service and
Russian service both prepare food tableside, in Russian, the food goes on platters for the guests to select
their own food, and French cart service the food is placed on individual plates before being brought to
the table.

Differences of American and French - The back waiter does more routine maintenance at the
table like water glasses and clearing plates. American service is a less formal approach than French
where a single server does just about all the guest service.
Family-style dining includes an affordable menu, seated table service, and a warm and relaxed
atmosphere. “Family-style” is a method of dining where servers place all components of a meal
on the table and allow everyone to serve themselves. They place large serving dishes in the
middle of the table.

In the restaurant industry, gueridon service or tableside service is the cooking or finishing of
foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart
called a guéridon trolley.