Reception Service
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This one is easy, think finger food.
Light foods are served displayed buffet-style on a table and guests usually stand and
serve themselves. Avoid food that is difficult to eat and requires a knife.
Butlered Hors d’ Oeuvres Service
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Food is put on trays in the kitchen and passed by servers while the guests stand/walk
around.
Guests serve themselves, using cocktail napkins provided by the server. This is a typical
style of service used for upscale receptions.
Only appropriate for “finger food.”
Buffet Service
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Arrange the food on tables and show a clear flow. Guests move along the buffet line and
serve themselves then choose their seats. Servers usually provide beverage service at
tableside but this is not mandatory. An elegant buffet would have servers carry guests’
plates to their tables for them.
Action Stations
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This service is similar to a buffet. Chefs prepare and serve foods at the buffet (rather than
in the kitchen).
Examples: Wok stations, mashed potato bars, fajitas, pastas, grilled meats, omelets,
crepes, sushi, flaming desserts and spinning salad bowls.
Also referred to as “performance stations” or “exhibition cooking.”
Cafeteria Service
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Guests stand in line, but do not help themselves. They are served by chefs and/or servers
from behind the buffet line.
This is a secret to controlling portions. Sometimes the inexpensive items, such as salads,
will be self-service, and the expensive meat items will be served by an attendant.
Plated Buffet Service
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Selection of pre-plated foods, such as entrees, sandwich plates and salad plates, set on a
buffet table.
They may also be placed on a roll-in (a i.e., rolling cart or table) and then moved into the
function room at the designated time.
Because of individual plates, trays are usually used. This is a particularly good idea for
groups who want to continue “working” meals while they eat.
Plated (American) Service
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Guests are seated and the food is served the left. Beverages are served from the right.
Used dishes and glasses are removed from the right.
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This is the most functional, common, economical, controllable and efficient type of
service. However, if foods are plated too far in advance, they could run together, discolor,
or otherwise lose culinary quality.
Family-style (English) Service
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Guests are seated and large serving platters are set on the dining tables by servers to share.
Guests help themselves from a lazy Susan or they pass the foods to each other.
Optional: A host could carve the meat for the table.
Pre-set Service
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Food is set on the dining tables when guests are seated. Since pre-set foods will be on the
tables for a few minutes before they are consumed, the food needs to be kept at a good
temperature and sanitary.
Most common are bread and butter, but often the appetizer will be pre-set as well. For
lunches with a limited time frame, occasionally salad and dessert will be pre-set.
Hand Service
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Guests are seated and there is one server for every two guests. Servers wear white
gloves.
Foods are pre-plated and the plates are fitted with dome covers. Each server carries two
servings from the kitchen and stands behind the two guests assigned to him or her. At the
direction of the captain or maitre d’ hotel, all servings are set in front of all guests, and
their dome covers are removed, at precisely the same time.
This procedure is may be followed for all courses. This is a very elegant style of service
that is sometimes used for small gourmet -meal functions.
The Wave
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This is a ‘quick and dirty” method of serving where all servers start at one end of the
function room and work straight across to the other end.
Servers are not assigned workstations. In effect, all servers are on one team and the entire
function room is the team’s work station.
The wave is typically used in conjunction with plated and pre-set service styles. Large
numbers of guests can be served very quickly, usually using less labor. It does not
provide individualized service for attendees.
Find Private Dining Restaurants for your next group dining event, private party or business lunch
in the U.S. and worldwide on the Cvent Supplier Network.