TYPES OF TABLE

SERVICE
1. American (Plated) service
2. French Service /Gueridon/ Butler Service
3. Russian (Platter) Service
4. Lauriat
5. Buffet
1. AMERICAN
SERVICE
This is the most
practical, simplest,
and considered as
fast service where
all foods are
arranged on a plate Also known as Plated
and served one at a Service or Pre-Plated
time. service
The principle of this service is to deliver the food
fresh and hot.
In this service, the application of the plate
carrying technique is applied. The first ones to be
served are the children, followed by the ladies,
2. FRENCH
SERVICE
Also known as Gueridon Service or sometimes
referred to as butler service .
 The most elaborate, luxurious and expensive among
table services are those where food is prepared in front
of the guest.
 This service has two staffs that will serve the guest
chef-de-rang and comis-de-rang. The Chef –de-rang is
the head waiter while the Comis-de-rang is the
assistant head waiter.
 3. RUSSIAN
SERVICE
This is less expensive
than French service where
foods are prepared in a
kitchen and arranged on a
platter, unlike the French
service, Russian service is
faster.
Also known as This is also known as
Silver service using a
the Platter
silver serving piece.
Service.
4. LAURIAT
SERVICE

It is a Chinese
formal service
where all food
choices are served
on the table.
4. BUFFET
SERVICE

Also known as Self service.

This is a formal table service

where foods are attractively
arranged on the table and
guests service themselves.
 4. FOOD ORDER AND SEQUENCE

Food order and food sequence are followed in

serving the guest starting from starters down to
desserts.
Serving of appetizers comes first , followed by
the soup. If the guest does not like the soup, salad
 APPETIZER
FIRST DISH TO BE SERVED. USED TO STIMULATE
THE APPETITE OF THE CUSTOMER
 SOUP

Thin or Consomme Soup

Thick or cream Soup

SALAD
A single food or
mix of food
accompanied or
bound by a dressing
 ENTRÉE
The main dish of the American meal usually meat, poultry, fish or
shellfish.
But in France, it is the first course, served before the fish and
meat courses.
 MAIN COURSE

White meat main course

Red meat main course

DESSERT
 COFFEE OR TEA
SERVED AFTER THE MEAL OR SOMETIMES
USED AS ACCOMPANIMENT FOR THE
DESSERT
TYPES OF
GUESTS
 Type of Guest Bahavior
This guest is the one who just can’t make up
his mind regarding the foods that he wants to
1) The Procrastinator
order
Guest
This type of guest is usually doubtful to the
quality of the food and or the way it is prepared
2) The Skeptic Guest

The guest who sends the items back to the

kitchen is a person who knows exactly what he
3) The Sender Backer
wants

The guest who are physically disabled

4) The Handicapped Guest
SENDER BACKER
THE
PROCRASTINATOR
SKEPTIC
 Type of Guest Behavior
Senior citizens, and needs a little extra care
5) The Older Guest when serving.

This type of guest which only orders coffee will

read newspaper, book or visiting with company
and will sit at the table for a couple of hours
6) The Coffee Drinker
This is the type of person who seeks
attention and as a result can be somewhat
7) The Wise Guy Guest irritating

This is the type of guest, who impresses you

with his knowledge and can make you feel
8) The Talker Guest frustrated
OLDER GUESTS
THE TALKER
THE COFFEE DRINKER
THE WISE GUY
 Type of Guest Behavior
This is the type of guest who has diet
restrictions and will expect the server to be
9) The Dieter Guest knowledgeable in answering questions about
the menu

This type of guest is shy and soft spoken

individual so listen to him with care
10) The Silent type guest

Many times, the price of the menu item is

a serious consideration for his guest
11) The Budgeter Guest

The one who does not leave a tip or in a small

amount only, that guest should still be served
in the same professional manner as with many
12) The Bad Tipper other guests
THE DIETER GUEST
THE SHY TYPE
THE BUDGETER
THE BAD TIPPER
 “KNOW YOUR
GUEST, AND BE
THE BEST."