STYLES OF SERVICE

• French Service

• Formal or Russian
Service

English Service
Styles of
Service Family Service

American or country
Style Service
• 3. Dining Room Captain
• The Dining Room Captain oversees the entire dining room operation,
ensuring that service standards are met and coordinating the efforts
of the waitstaff. They are responsible for maintaining the overall
atmosphere and managing any issues that may arise.

• 4. Cocktail Server
• The Cocktail Server is responsible for preparing and serving cocktails
and other beverages to guests. They must be knowledgeable about
the ingredients and preparation techniques for each drink and
provide prompt, courteous service.
• 5. Wine Steward
The Wine Steward, or sommelier, is an expert in wine selection and
pairing. They assist guests in choosing the perfect wine to complement
their meal, ensuring that each bottle is properly stored, served, and
decanted as necessary. Their expertise is invaluable in enhancing the
overall dining experience.

• Each member of the French service team plays a vital role in creating
an unforgettable dining experience, working together to ensure that
each guest’s needs are met with grace, skill, and professionalism.
Approachin Servers should approach
from the left-hand side,
g the table
with the exception of
serving beverages, which
should be served from the
right.

Serving
French service, women are
served first, followed by
How to Serve
men, and finally, the host.
Order

When clearing the table, servers should wait until all

guests have finished their course before removing
any plates or utensils. They should begin with the
guest who finished first and work their way around
Tableside the table in a clockwise direction. As a general rule,
plates should be cleared from the right-hand side,
Service
Clearing When clearing the table,
servers should wait until all
the table
guests have finished their
course before removing
any plates or utensils. They
should begin with the
guest who finished first
and work their way around
the table in a clockwise
direction. How to Serve
AMERICAN SERVICE

• American service is a simple and informal form of service. It is

also known as a Plated service. In this American service style,
dishes are neatly plated in the kitchen by the kitchen staff and
placed on the guest’s cover from the right-hand side.
1
Advantages of American Service
• Service skill is not
required.
• Low labor cost.
• Quick service.
• High seat turnover as
service is fast.
• The kitchen staff has the
scope to demonstrate
their plating skills.
D Disadvantages of American Service
• No personalized service.
• Skilled writers do not have
the scope to show their
service skills.
• Food may become cold.
• More kitchen time and
labor.
 Food and beverage are served from the
Approachin right side of the guests. sauces and
g the table other garnishes are served from the left
side of the guests

The waiter should be able to carry at least

three dishes out of full plates to speed up the
service. For a group of more than three guests,
the waiter and the assistant waiter work as a
How to Serve
team to place the plates. Using trays for
transporting plates is not recommended.

Trays are used to carry dished-out cups and bowls.

Cups are placed on the saucers and bowls on
quarter plates with the appropriate spoons.
 The server moves clockwise while
Serving placing plated food.
Order

Clearance is done from the right-hand

Clearing
side. How to Serve