AMERICAN SERVICE This is usually called "plate service because the food is already placed in the plate in the

kitchen ready to be served to the guests. This type of service is used in coffee shops where there is a demand for quick and simple service. It requires minimal training for novice waiters and waitresses.

Advantages: 1. It is a fast and simple service. 2. It is inexpensive. One waiter or waitress can serve many guests and no special service equipment is necessary. 3. It does not require highly trained technical staff that demands for higher pay.

Disadvantages: 1. Less showmanship 2. Reduced personalized attention

French service

French service differs from others in that all food is served from the gueridon. This is a rolling cart the same height as the guests table. The gueridon is covered with a cloth and is placed side-by-side with the table. It is equipped with a small alcohol stove, or rechaud, that is used to keep the food warm for the preparation of sauces, crepes suzette, jubilee and other special dishes. This

service is very elaborate and elegant. The food is partially prepared in the kitchen and completed by the Chef or Headwaiter in full view of the customer. Service of this type requires not only technical expertise on food preparation but also a good showmanship. The Chef carries out certain activities like carving meats, preparing flambe, etc. with flair and showmanship.

Advantages: 1. The guest s given personalized attention making him feel important. 2. It makes the guest feel that he is receiving a royal treatment. 3. Th service is elegant and entertaining. 4. It commands higher price than other forms of service (pay for the service).

Disadvantages: 1. It is a slow service. 2. It is expensive because it requires large professional staff. 3. It requires a bigger dining room space to make service and food preparation convenient.

English and Family Service All food cooked in kitchen. Plates are preset and food is carved and put on plate by host then guests serve themselves sides. Server can use sideboard and plate all food for guests. Family style food is put on table and guests serve themselves.

 Advantages casual dining, guests control portions, less service skill needed Disadvantages less formal, may run out of food, no presentation

Butler Service Similar to Russian service Guests serve themselves Offered from left side for food -Counterclockwise Serving fork and spoon used b y guest. Advantages personalized service, guests chose portion size Disadvantages space, capital investment in silver platters, poor portion control, time consu

Buffet Service Guest goes to the food which is displayed Simple, fast and economical with large groups Set price

 Advantages Display food, speed, economics, less service skill needed Disadvantages food safety, capital inv