Restaurant training course part 3 --service style --- 1) Service Traditions:
a. English / Silver service. Waiter plates food at
the table from serving dishes.
b. French service. All courses laid out on a
separate table. Guests serve themselves.
c. Russian service. Dishes laid out on a table
at which Guests dine and serve themselves.
Courses served one after another.
d. American / Plated service. A Chef plates food
in the kitchen. Waiters then serve plated dishes
to Guests.
2) Types of Menus:
a. À la carte menu. Individually priced dishes are
listed on menu. Guests choose their meal.
b. Table d’hôte or fixed price menu. Menu lists a
limited number of options per course, from which
Guests choose. Dinner charged at a set price.
3) Service Styles:
a. Buffet service. All dishes are displayed in
an area away from the tables. Guests help
themselves.
b. Banquet service. Menu lists a limited number
of options per course. Dishes are delivered plated
to Guests.
c. Bistro service. A simple style of service used in
smaller settings.
d. Counter service. An open kitchen, surrounded
by a counter where Guests sit and watch the
preparation process.
e. Fine dining. Offered at more upscale
establishments. Elegant atmosphere and attentive
service. Superb food, excellent wine

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Please watch: "DUTIES AND CHECKLISTS - قوائم مراجعة المطعم قبل و اثناء الخدمة"
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