Types of Table Service - Narromine USMC

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Types of Table Service

• Narromine USMC

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Styles of Table Service

• Table Services is clearly defined by
• The dishes used
• The utensils used
• The presentation used to presenting a meal to the
  guests

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Styles of the Table Service

• The Table Service Style include
• French
• Russian/platter
• Butler
• English
• American
• Buffet
• Brunch
• Cafeteria
• Takeaway
• Counter

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Styles of the Table Service

• The types of service in a particular restaurant
  in defined by the specific target market.
• Consistency in menu, décor, uniforms, table
  settings, ambience, and food determine the type
  of service.

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Styles of the Table Service

• The primary Goal is to meet the basic needs
  of a diner
• Hot to Cold
• Heavy to Light
• Desserts are usually served after savouries
• Coffee served with dessert or its own course

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Styles of the Table Service

• Tables of dHote Menu
• Menu of the host
• Choices within the category
• Price estimated by the entree selection
• Prix Fixe Menu
• Fixed meal menu at a fixed price
• No choice
• A la Carte Menu
• Selected from the card
• Each savoury is price individually
• Guest have the choice to choose combos

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types of the Table Service

• French Service
• 3 course meal menu with mostly tableside
• Cooked from a Gueridon
• Advantages
• Elegant
• Showcases the food
• High check in average

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types of the Table Service

• Platter Service - Russian Table Service
• Counter clockwise, right side for plates, left
  side for food
• From the silver tray, fork and spoon are served.
• Banquets use it.
• Service is faster than French service
• Quickly serve well cooked and hot food to the
  table.
• Advantages
• Elegant
• Faster the French service

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types of the Table Service

• Butler Service
• The service is similar to Russian service
• Guests are expected to serve themselves.
• Food is offered from the left side - clockwise
• Guests used a fork and spoon to serve themselves.
• Advantages
• Personalised Service
• Guests can choose their portion size

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types of the Table Service

• English Service
• All the food is prepared in the kitchen.
• The food is carved and placed on plates by the
  host.
• Visitors serve themselves side dishes.
• The server can utilise the sideboard to plate all
  of the food for the guests.
• The table is set with family-style cuisine, and
  guests are encouraged to help themselves.

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types of the Table Service

• American Service
• In the kitchen, all of the food is prepared and
  plated.
• With the right hand, serve from the right.
• As a result of a lack of personnel
• RKR serves with their left hand from the left
  side.
• Advantages
• Casual Dining
• Portion Control
• Minimal service skills required

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types of the Table Service

• Buffet Service
• The guest proceeds to the "displayed" meal.
• For large gatherings, it's simple, quick, and
  cost-effective.
• Price is fixed.
• Advantages
• Food is displayed
• Self service
• Economical
• Minimal service skills needed

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types of the Table Service

• Brunch
• Combines American and Buffet service styles
• Cafeteria Service
• Self Service
• Take away
• Meals are prepared for take away
• Counter Service
• Fast Turnover
• Sushi bars and Tapas

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types of restaurants

• They are divided into 3 basic categories
• Fine Dining
• Bistro/ Trattoria
• Casual/Family

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fine dining

• Surroundings that are both luxurious and relaxing
• Tabletop silver, china, crystal, and linen of
  superior quality
• Captains, servers and pro chefs work at the
  restaurant.
• There are numerous options on the menu.
• The wine list is broad and well-matched with the
  food.
• Guests will be assisted by a sommelier/wine
  steward.
• Meals can last up to 3 hours if served at a
  leisurely pace

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bistro/trattoria

• Restaurants offering a variety of cuisine types
• The classic bistro or trattoria a family-run
  restaurant serving simple dishes has it all,
  but it's no longer fashionable.
• Any basic, cosy restaurant is now referred to as
  a term.

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Casual/Family

• Restaurants that cater to families, diners, theme
  restaurants, and similar establishments.
• Although the servers may be less experienced, the
  fundamentals of service apply here as well.

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summary

• Different Styles of Service
• Each has its own benefits but the restaurateurs
  must make wise decisions.
• Many Types of Menus
• The menu types may be mixed and matched in one
  restaurant to satisfy the needs of the target
  market.

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contact us

• For fine/casual dining table reservation and
  services please contact Narromine USMC
• admin_at_usmc.com.au
• www.narromineusmc.com.au
• 61 2 6889 4288
• Narromine USMC 58 Dandaloo St, Narromine
  NSW 2821, Australia

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thank you

• Hoping to serving you soon!
• www.narromineusmc.com.au