PROVIDE FOOD AND

BEVERAGE SERVICES
TO GUESTS
 Expected Outcomes
At the end of this lesson,
you should be able to:

• LO 1 Serve food orders

• LO 2 Assist the diners
• LO 3 Perform banquet or catering food
service
• LO 4 Serve beverage orders
• LO 5 Process payments and receipts
• LO 6 Conclude food service and close down
dining area
• LO 7 Manage intoxicated persons
service Is a term that is used to describe the
manner and method by which food is
served to guests in food service operations.
 Types of Service
1. French Service
French service employees:
a. Two waiters cooking together to serve the meal
1. Chef de Rang (experienced waiter)
2. Commis de rang (assistant)
b. A captain waiter to seat guest
c. A wine steward to serve wine
 Types of Service
French Service has the following features:
• It signifies luxury and is distinguished by the fact that the food is cooked
or completed at a side table in front of the guest.
• The food is carefully brought from the kitchen to the dining room on
heavy silver platters arranged and garnished suitably and placed on a
rolling cart or trolley called Gueridon.
• A small stove used to keep the food warm.
• The food is completed by cooking, deboning, slicing, and garnishing as
necessary and served to the guest.
• The food is first presented to the host by viewing, then to his guest of
honor.
 Types of Service
French Service has the following features:
• All food is served and cleared from the right side of the guest except for butter,
bread, and salad, which should be placed to the left side of the guest.
• If a party is of outstanding guests, salads are usually mixed or prepared at the salad
table or on a salad cart by the captain waiter who makes the ritual on it.
• Assorted pastries are presented on a large tray or from a cart with a glass cover or
drawer.
• The service requires side tables and carts to perform it correctly.
• Soiled dishes are cleared only when all guest has completed their meals.
• Finger bowls of warm water with rose petals, or lemon slices in them, are served
with all finger foods, such as chicken and lobsters and at the end of the meal.
• The bowl is placed on a doily on a small plate called an underliner and place with a
clean napkin in front of the guest.
 is served with the courses mentioned above. When a

Finger
guest eating lobsters with his fingers suddenly wishes
for a sip of wine, he washes his fingers before
touching the glass. If possible, place the finger bowl

Bowl
in front of the plate. An additional finger bowl is
always served at the end of any complete meal in
French Service and is placed directly in front of a
guest with fresh napkins.
 Types of Service
2. Russian Service
The principal technique of Russian Service is that every food item
is brought into the dining room, not on a plate as in American
service, but on a silver platter from which it is served by the waiter
to the guests' plates, which have been previously placed before
the guests. Since all work can be done by one waiter, Russian
Service has a good advantage over French Service, for which two
waiters are needed.
 Types of Service
Russian Service is a combination of French and American service due to
the following features:
• It is very formal and elegant.
• The guest is given considerable personal attention.
• It employs the use of heavy service ware.
• · Table setting is identical to the French set-up.
• Only one waiter is needed to serve the meal.
• The food is fully prepared and pre-cut in the kitchen.
• Chafing dishes must be used for some food with direct plating of others.
• Soups are sometimes served from soup tureens but in most cases, soup dishes
or cups are readily filled in the kitchen and then placed before the guest.
• The waiter picks up the platters of food and heated plates from the kitchen and
carries them to the dining room on a large tray, which he places on a side
stand.
 Types of Service
Russian Service is a combination of French and American service due to
the following features:
• The hot plates are set in before the guest from the right side of the guest with
the waiter's right hand.
• The food is served directly from the silver platter from the left side of the
handpicking or dishing out the food to the hot plate of the guest.
• The waiter continues serving counterclockwise around the table and then
returns the un-served food to the kitchen.
• Side salads are usually plated in the pantry.
• Finger bowls and napkins are served with the meal.
• Hot rolls are offered from a cart or large basket.
• Soiled dishes are cleaned when all guests have completed their meal.
 Types of Service
3. American Service
This is less formal than French, Russian, or English and is
the most prevalent style in restaurants. It is characterized
by portioning all the food on a dinner plate in the kitchen,
strict attention must be observed to the equality and
uniformity in the plate presentation.
 Types of Service
3. American Service
• Food is dished up on plates in the kitchen and placed before
the customer who may want coffee served with the meals.
• Except for salad, and bread and butter, most of the food is
placed on the plate.
• Only one waiter serves the meal.
• Food is served from the left of the guest, beverages from the
right, and soiled dishes are cleared from the right.
• This service is fast, inexpensive, and can be readily learned by
non-professional waiters with a minimum of training.
American Table Setting
• In setting up the table for an American Service, place:
• A “silencer” cloth (a piece of felt or foam rubber) on the bare
table
• A sugar bowl, salt pepper shakers, and normally an ashtray on
the table for every two guests. For tables of more than six,
service for every three persons may be sufficient
• Some restaurants put a “top cloth” over the tablecloth and
change only the top when the guest leaves. Before stripping a
table for resetting, the waiter should always obtain a clean
tablecloth
• Finally, place the “covers" on the table. This is each guest’s
plate, silverware, glass, and serviette.
 Types of Service
4. Buffet Service
This is a type of service in which guests select their meal from an
attractive arrangement of food on long serving tables. The guests
either serve themselves, or the dishes are ladled to their plates by
the chefs standing behind the buffet tables. The service usually
combines both types: the guests select and get their own relish,
salad, and vegetables then the meat is carved for the guest by the
chefs.
SAMPLE
FLOW OF
BUFFET
 Types of Service
5. Banquet Service Style
The concept of having a banquet service originated from the need
to serve a group of people getting together to celebrate a special
occasion or honor special guests at an event.
 Types of Service
Features of Banquet Service Style
• A banquet service is normally used by hotels, resorts, country clubs,
casinos, and restaurants with conference rooms available for meetings
or big events and gatherings.
• The menu, number of guests, time of service, and number of covers
are pre-set making this service easier to organize and schedule.
• This service offers a full and elaborate menu, providing a variety of
choices to the guests.
• More area per person and more equipment are required.
 Types of Service
Features of Banquet Service Style

• Compared to other services of this style, this service needs less

personal attention or service as the table settings are already
prepared for guests to serve themselves.
• The waiters generally follow American table settings when fixing up
the tables but this could be modified according to the menu.
• Presentation of check or collection of payment is not required at the
end of the meal as the banquet is paid for in advance.
 Types of Service
6. Family Style Service
The family-style service is considered an informal version of the American
service.
With this service, all the necessary preparations are completed in the
kitchen and are then served in large bowls and on big serving dishes with
attractive garnishing. The servers place the bowls and serving dishes with
necessary serving flatware in the center of the table. The food is then
passed around the table by the guests for them to get their fill.
Beverages and any other dishes are also served according to the American
service or as the situation requires.
Features of Family-Style Service
• It does not require any special skills.
• Usually, the guests serve themselves making the service faster.
Sometimes, servers help assist in passing dishes especially if they are
quite heavy, or if there are several guests served.
• If the service employs an all-you-can-eat feature, then servers must
continue to fill serving containers as requested.
• When the guests are finished eating, the servers clear the soiled dishes
from the table.
 Types of Service
7. Gueridon Service
This is also known as cart or trolley service, as it utilizes a gueridon trolley
or cart, equipped with gas burners to bring and cook the food to the dining
area. The dish is partially cooked and prepared in the kitchen, then
completed at the side of the guest table. This service is ideal for those
guests who have a diverse palate for food and appreciate seeing how the
dish is being cooked. It is also for high-end fine dining restaurants due to
the high cost of Gueridon food. The Maitre d' hotel or Chef de Rang
prepares the food and is assisted by Commis de Rang. When complete, the
dish is served to the guest from the right-hand side.
Features of Gueridon Service
• It requires skilled and experienced staff who know how to fillet, carve, and flambé
food. They undergo an extensive training program to ensure their expertise.
• Though there may be a shortage of kitchen staff, hiring more servers may
compensate for this.
• A special Gueridon menu is prepared for the guests to choose from.
• It is considered a sophisticated service that provides much personal attention to
guests.
• A low turnover is seen in the pricier Gueridon menu items, though with high
expenditures due to the equipment used.
• Due to the more personalized service, the coverage of a serviceperson is only
around 18 to 20 square feet, thus more servers are needed, especially in a bigger
establishment.
• In Gueridon service, an extensive training program is organized to train the
employees since experienced and expert servers are required.
Appropriate
Utensils and
Equipment

THIRD FOURTH FIFTH

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 Service Guidelines
Protocol
The following are the standard protocol or precedence of service:
1. The guest of honor, if there is one, is served first, and the host last.
2. Serve children, women, and men, in that order.
3. Serve clear beverages and food from the guest's right side(except under
Russian/English-silver service.)
4. Clear soiled dishes from the guest's right side.
5. Carry flatware on a serviette or an STP (Standard Transport Plate).
6. Carry glassware on a beverage tray.
7. Do not reuse flatware for a subsequent course.
8. Wait until everyone at the table has finished a course before clearing.
9. Do not reach across a guest if you can approach from the other side.
10. Do not touch a guest, and do not allow a guest to touch you.
11. Try not to interrupt guests who are engaged in conversation.
12. Serve and clear with the hand farthest from the guest.
 Guidelines on Etiquette
1. Carry plates and drinks so that your fingers are well away from the food
or rim of the glass.
2. Never rush the guest by bringing the courses to the table too quickly.
3. Position the plate of food in front of the guest as the chef intended.
4. Try to anticipate your guest's requests rather than simply responding to
them.
5. Take the time to groom the table before serving each course.
6. Serve each guest in a timely manner so that he or she does not have to
make repeated requests for service.
7. Take note of any physical limitations or characteristic preferences such
as left-handedness, in order to make the necessary adjustments.
 Adjusting Flatware
Another aspect of service involves adjusting the flatware to suit the service
order before each course arrives and then clearing it after each course.
Remove flatware after each course is cleared, and replace any that is
missing or has been used. Clean flatware should be carried on a serviette
or STP.

If the server notices a utensil for a preceding course on the table while
placing new flatware, he or she should pick it up, place it in the fingers
holding the STP, and treat it as a used utensil.
 Serving Food
• Place the plates in front of the customer with the right hand while the
stack of the other plated food is held by the left hand behind the
customer’s chair

• If there is an accident, the plates held in the left hand will go onto the
floor rather than over the customer.

• Plated food should be placed uniformly so that the food items are
consistently in the same position for all customers. In case there is a
logo name of establishments on the plate, place at the 12 o’clock
position, and meat is set on the plate at 6 o’clock.
Serving the first course (Soup or Appetizer)
Within 15 minutes (AXLER, 1990) after being seated, the guest must be served
appetizers. The server may announce the title of the appetizer as it is served on the left
side of the guest.

• When both guests are finished, remove appetizer plates and forks.
Say: May I remove these? (hand gesture towards plate and fork)
• Remember also to refill water goblets with iced water; unless the guest signals
he/she does not want to.
• Soup is served within 10 minutes after the appetizer plates are cleared. Again,
serve soup bowl with an under liner plate on the left side of the guest.
• Remove the bowl with the under liner at the right side of the guest. Always begin
with the lady guest.
• If the male guest finishes ahead or at the same time as with the female guest, his
soup plate should be cleared first followed by the lady guest's soup plate.
 Serving the Salad
• Serve the salad plate with an under liner in front of the guest on his/her
left side. Always check if the salad fork and knife are still in place and
unused.
• Remember to stay on the left side of the guest, using the left hand when
placing an ordered item in front of the guest.
• Clear the salad plate with an under liner, together with the salad fork and
knife. Position at the right side of the guest.
 Serving Entrée (main course)
• Clearing all Dishes
• Clearing Condiments
• Crumbling Down
• Positioning Dessert spoon and fork
• The main course should follow within 10 minutes of the first or second
course, whichever is the last course served. If no appetizer is served,
the entree is served within 20 minutes after the beverages are served
service.
• Make sure that there is a dinner fork on the left side of the guest and a
dinner knife on his right side.
• Remove first the entree dish together with the dinner fork and knife by
standing at the guest's right side. Say: May I remove your plate, sir?
(Motion with the right hand towards the dish)
THANK YOU