TABLE SERVICE

What is table service?

Table service is food ordered by the

customer at the table and served to the
customer's table by waiters and waitresses,
also known as "servers". Table service is
common in most restaurants. With table
service, the customer generally pays at the
end of meal. Various methods of table service
can be provided, such as silver service.
Types of table service
 American table service
One of the most common and widely accepted kinds of
food and beverage service.
The servers take guests orders in the dining area.
The order is sent to kitchen staff via KOT (Kitchen Order
Ticket).
Food is prepared and pre-plated in the kitchen itself by the
chef.
The server or bus person bring the food to the restaurant
and placed on side stands.
Pre-plated food is then served to the guests by the server.
 Silver table service
The service style is similar to the French Service and Gueridon Service.
The difference is an elaborate sterling silverware is used for the food and
beverage service.
Due to the fact that silver cutlery and crockery are expensive, EPNS
(Electroplated Nickel Silver) service ware is used most commonly in hotels and
restaurants.
Only fine dining or specialty restaurants use silverware due to the high
investment and maintenance cost.
In this kind of service, the food and beverages are served in silver cutlery and
cookery.
The table is normally set with sterling silverware.
All food is portioned into silverware from the kitchen itself.
The silver platters are kept is the table side station normally with hotel plates.
During serving the waiter present the food to the host for approval and serves to
the guests.
A service spoon and fork is used for serving.
 French service
French Service is a very detailed and highly skilled type of service.
It is very elaborate and expensive type of service.
The chefs demonstrate culinary skill, by preparing meals in front of the
guests.
Normally all fine dining restaurants follow this type of service.
VIP’s and VVIP’s are also given this kind of service style.
Plated entrees are served from the right, all other courses from the left.
Beverages are served from the right.
French Service style is very expensive because it involves professional
waiters to the server properly and slowly.
The ambience and decor of the restaurant are always in high luxury.
All diners are given the individual attention and they enjoy.
 Russian table service

Similar to the French Service but faster and less expensive.

Display and presentation are the major part of this service.
Whole joints, poultry, game, fish etc. are elaborately garnished and
dressed.
After presenting to the guest the server or waiter portions or carve
them and serve to the guests.
Normally only one server is required per table.
No extra space is required for the equipment like the French F&B
service type.
Ideally suited for banquet service with the fixed menu.
 English service
English service requires the food to be placed on large platters or in large
bowls.
These food portions are then delivered to the guest's table by waiters/servers.
Once the host checks and approves the food the same is placed on the table.
The guests then pass the food around the table and serve themselves.
In some cases, the host may also ask the waiter to serve the food.
The Family style F&B service is easy to implement.
The servers or waiters shouldn't be that much skilled.
This type of service also requires little dining area or space. There is a higher or
rapid table turnover rate with this type of service.
One of the major disadvantages of the family style service is the difficulty to
control the portion sizes.
This is because the last guest who gets served may not get enough item if
other guest had taken more.
 TABLE SERVICE PROCEDURE with
WINE

1. WELCOMING AND GREETING THE GUESTS

“Good evening ma’am/sir, welcome to (name of
restaurant). Are we holding a reservation for you?”
(If Yes) “ may I know the name of your reservation”?
“Just wait for a while I will verify your reservation.”
“ we prepare a nice table for you, this way please”
(If No) “May I suggest a table for you?”
2. ESCORTING TO THEIR TABLE
“This way please” – 1-2 steps ahead
“Ma’am/sir your reservation will in table number 4.
This way please, I will lead you to your table.”
3. SEATING THE GUESTS – Align the edging of table of
chair
“Will this table be alright for you? Please be seated.” –
Introduce yourself
4. OFFERING BEFORE DINNER DRINKS/WATER
“May I suggest a glass of sweet vermouth before your
meal?”
“Would you like to have a glass of water before your
meal?”
5. SERVING BREAD AND BUTTER
“Excuse me ma’am/sir, here’s your bread and butter,
compliments of the house”
6. PRESENTING THE MENU
“Excuse ma’am/sir may I present our ala carte menu
for your food selection?”
7. SERVING BEFORE DINNER-DRINKS
“Excuse ma’am/sir here’s your glass of aperitif”
“Excuse me ma’am/sir here’s your glass of ice cold
water
8. TAKING FOOD ORDERS AND WINE ORDER
“Excuse me ma’am/sir if you’re ready may I take your order
now?”
• RULES: *Let the guest mention his/her order
*Clarify the method of preparation of his/her order
Ex: “How would like me to prepare your steak? Will it be rare,
medium rare, done or well done?”
*Do some suggestive selling
Ex: “Would you like to try our famous chef’s salad for your salad?”
Ex: “How about your red wine to compliment your steak?”
*Finally repeat the food, the quantity and manner of preparation.

“Ma’am/Sir you’re orders are… 1 steak well done, 2 chef’s salad with
thousand island dressing and a bottle of Carlo Rossi for your red wine.
Did I get your orders correctly? Excuse me (remove the menu).
9. PLACING THE ORDERS TO THE KITCHEN
10. COMPLETING THE TABLE SET-UP
NOTE: Additional utensils will depend on guest food
orders.
11. PICKING UP AND ASSEMBLING THE ORDERS
12. SERVING OF FOOD ACCORDING TO STANDARD
SEQUENCE
NOTE: Upon serving mention the foods name.
Ex:“Excuse me ma’am here’s your buffalo wings for
your appetizer. Enjoy your appetizer ma’am.”
• 1st – Appetizer
• 2nd – Soup
• 3rd – Salad
• 4th – Main Course
13. PRESENTING AND SERVING WINE
“Excuse me ma’am/sir here’s your requested wine, a
Robert Mondavi red, bottled at 750ml. It has 12%
alcohol volume came from the finest vineyard in Spain
with a good vintage year of 2001. Robert mondavi red
compliments your steak. Shall I open the bottle for you
ma’am?”
*present the cork for evaluation
“Are you ready to taste your wine, ma’am?”
“Is there anything else that I can do for you ma’am? If
you need anything else don’t hesitate to call my
attention. Enjoy your wine. Excuse me”
14. REFILLING RED WINE GLASS
“Excuse ma’am, may I refill your wine glass?”
15. CLEARING SOILED DISHES
“Excuse me ma’am, if you’re done may I clear your table
now?”
16. CRUMBING DOWN THE TABLE
“Excuse me ma’am, may I clean your table?”
17. OFFERING DESSERT/SERVING DESSERT
“Excuse me ma’am, here’s our menu again for your dessert
selection.”
“Ma’am your order is a slice of black forest cake. Enjoy your
dessert ma’am.”
18. OFFERING AND SERVING AFTER DINNER DRINKS
“Excuse me ma’am, would you like to have a cup of coffee to
end up your meal? Would you like to try our brown or black
coffee?”
“Ma’am here’s your cup of black coffee. Enjoy your coffee
ma’am.”
19. PRESENTING AND SETTLING THE BILL
“Excuse me ma’am, here’s your bill.”
“Ma’am I receive 2000 pesos, just wait for a while for your
change and receipt.”
“Excuse me ma’am, here’s your change and receipt.”
20. BIDDING GOODBYE AND THANKING THE GUEST
“Thank you for dining with us. Hope to see you again.”
“Thank you ma’am/sir. We are hoping for your next visit.”
• The following slides will be the checklist of your
performance thru video recording in table service
with wine service.
• You are going to record a simulation of table service
with wine service at your place using your
resources.
• The checklist below will be the basis of you
performance
• When we say “SIMULATION” is the activity imitating
the real scenario at the industry. Be serious about it.
 UNIFORM YES NO REMARKS

*Long Sleeve
*Miniskirt
*Black Stocking
*Vest
*Apron
*Ball Pen
*Scratch Pad
*Waiters Corkscrew
*Handkerchief
*Black Shoes
*Bow Tie/Scarf
*Hair(Kept)
*Overall Grooming
 YES NO REMARKS

PRE-SET UP REQUIREMENTS

*Dinner Knife
*Dinner Fork
*Folded Napkin
*Water Glass
*Bread And Butter Plate
*Dessert Spoon And Fork
*Condiments Set
*Flower Base
*Show Plate
CHECKLIST FOR A LA CARTE TABLE SERVICE WITH WINE SERVICE YES NO REMARKS
SIMULATION
1. WELCOMING AND GREETING THE GUEST
*welcoming with smile
*asking reservation
1. ESCORTING GUEST TO THEIR TABLES
*with hand gesture
*confirming the reservation
1. SEATING THE GUEST
*asking the guest if they are comfortable in their tables

1. OFFERING BEFORE DINNER DRINKS OR APERITIF

1. SERVING BREAD AND BUTTER
*serving bread and butter on the left side of the guest

1. PRESENTING THE MENU

1. SERVING BEFORE DINNER DRINKS OR WATER
*serving aperitif
*filling water in water glass
1. TAKING FOOD ORDERS
*letting the guest mention his/her order
*asking guest preferences with the food order
*do suggestive selling
*repeating the food orders
1. PLACING THE ORDERS TO THE KITCHEN
1. COMPLETING TABLE SET-UP
*additional set-up must be according the food orders

1. PICKING UP AND ASSEMBLING THE ORDER

1. SERVING OF FOOD ACCORDING TO STANDARD SEQUENCE

*appetizer
*soup
*salad
*clearing of salad dish including the show plate
1. PRESENTING & SERVING OF WINE
*main course
1. REFILLING THE WINE GLASS
1. CLEARING OF TABLE
*dishing out dinner plate
*removing salt and pepper shaker
*removing bread and butter
1. CRUMBING DOWN THE TABLE

*flag fold table napkin with small plate for cleaning

1. OFFERING/ SERVING DESSERT

*correct cutleries must be used depending on the

dessert

1. OFFERING AND SERVING AFTER DINNER DRINKS / COFFFE

OR TEA

*serving of coffee with sugar and cream container

1. PRESENTING AND SETTLING THE BILL

1. BIDDING GOODBYE AND THANKING THE GUEST

*bidding goodbye to the guest with smile