MEAL
MANAGEMENT
PREPARED BY: CALDITO, EDIFE B.
What is table service?

Table service refers to the varied ways in which food is presented and
served at the table and the objects utilized at the table such as dishes,
glasses, plates, silverware and table linens
STYLES OF TABLE SERVICE
FRENCH SERVICE
French Service is synonymous with “fine dining”. It is used in elegant restaurants and
homes. This style is expensive and it involves professional waiters to serve properly. The
chefs demonstrate culinary skills by preparing food in front of the guest.
Fundamental details of the French service:
 Fundamentals of Formal European Service, in terms of table setting, number of courses required, method of
serving, use of centerpieces are strictly followed.
 Portions of food are brought to the dining room on serving platters and placed on a small heater called
Rechaud that is on a small potable table called Queredon.
 The table is wheeled up beside the guest’s table and the Chief Waiter or Chef de Rang, complete the
preparation. Boning, carving, flaming or making a sauce are done in the Queredon in front of the diners.
 An assistant waiter or Commis de Rang, carries the plate and serve each guest. It is the job of Commis de
Rang to bring the food and clear the dirty dishes from the guest’s table.
 The pattern of service has always been limited to an elite since it can only be carried out in a home in which
there are well-trained servants or waiters.
AMERICAN OR COUNTRY-STYLE SERVICE
This is an old type of service involving serving oneself from a common pot. It is fairly
commonly used for serving family meals or public meals. American or County-Style Service
includes :

Individual plates at the table are completely laid, including dinner plate.

Serving dishes of food are placed on the dining table.

Each serving dish is passed from hand to hand in one direction – until all in the table have
served themselves.

Each person serves himself.

Someone at the table removes the main course and serves the dessert.

Dessert may be brought from the kitchen in individual portions. It may be served at a table,
or it may be passed around the table.
APARTMENT OR BLUE- PLATE
SER
VICE
Details of the service:

In this service, plates are served up in the kitchen and placed on the table just before
the diners sit down.

Eating begins when the hostess signals.

Second portions can be served from the kitchen or offered from the serving dishes
that are passed from hand to hand.

Removal of the main course and service of the dessert are done by some members
of the group at the table.

This pattern of service is most frequently used when the group is small, the dining
table is small and the area for dining is small.
BUFFET SERVICE
Details of the service:

A buffet table is a dining table or other suitable surface that will accommodate a stack
of plates and serving dishes of food.

Guests are invited to serve themselves at the buffet.

Guests dine according to the arrangements of the hostess.
There are three possibilities in dining arrangements:
1. Dining may be at the table, which is fully set with all table appointments except
the dinner plate.
2. The hostess may provide each guest with a tray that holds plates and beverages
which the guests place on their lap.
3. Guests may sit on chairs and eat from the plate held on the hand or placed on their
lap.
TRAY SERVICE
Wide acceptance and increased interest in eating meals out-of- doors and appreciation of sit-by-fire
meals have helped made tray service popular. Breakfast in bed, meals for the ill and the convalescent
also use the tray service.
Specific suggestions for setting the meal:
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Place a mat of some kind on the tray t for the main course to keep dishes from sliding.
Lay only the flatware required for the main course.
Tuck the napkin partially under the main plate or flatware.
Bread and butter plates or small bowls for salads may be used.
Serve the main course on the smallest plate that will accommodate it.
Dessert may be included in the tray.
FILIPINO SERVICE

The Filipino way of eating meals without waiters on the table is a simple, easy way to eat.

The diners usually remain together throughout the meal, and the table is laden with all the courses
from soup to dessert.

Everyone is expected to serve himself and the order of eating the courses depends on the individual
preferences.

On some informal occasions, the use of bare hands or “kamayan” is practiced. To an uninitiated
observer, impression of poor etiquette may be created but for the Filipino diner there is no better way
of enjoying the meals in an atmosphere of informality and camaraderie.

The clearing away starts when all the diners have finished and moved away from the dining table. No
Filipino hostess would dare remove a single China piece while there is still guest at the table.
FORMAL OR RUSSIAN SERVICE
Russian Service is used only for formal luncheons and dinners. It is provided
with an adequate number of waiters, as all food is served by waiters. It is the
most elegant form of table service and very few homes have occasion to use it.
Many fine-dining restaurants and five-star hotels sometimes use the Russian
service.
Fundamental details of a formal service:
 The table is set with formal cloth and dinner napkins. Silver is placed throughout the
salad course. The silver for dessert is placed preceding the dessert course.
 The service plates are always used.
 Only the table decorations are on the table. No food is on the table at any time as all
food is served by waiters or food attendants.
 Place cards may be used if the size of the group justifies it. They are usually placed
upon the napkin, at the base of the goblet or any conspicuous place.
 Bread and butter plates are not used.
 Salt and peppers are not on the table. The food is expected to be perfectly seasonedZ
ENGLISH SERVICE
English service may be an informal, hospitable type of service or it maybe very
formal. The main characteristic of English service is that all courses are served on
the table by the host or hostess. The service may be done with or without a waiter or
maid.
Fundamental details of the English Service:

All the food is served from the table by host and hostess. They give personal attention to the guests.

The host serves the meat and vegetables while the hostess usually serves the appetizer, the salad, the
dessert and the beverage.

The waitress is still needed to place the plates for the guests and to pass the accompaniments of the
course. She stands at the left of the one doing the serving.

One course at a time is served. One course is removed before the next course is brought in.

The plates may be placed one at a time or they may be placed in a pile at the host’s left where he may
fill them.

The host serves the first portion and the waiter takes a plate and places it before the one serving.

After the host has served the hostess and one side of the table, the hostess may start serving those
who have received their plates on her right.

Desserts appropriate for this type of service are molded gelatine or ice-cream.
FAMILY OR COMPROMISE SERVICE
This style of service is somewhat a compromise between the Russian and English
styles; that is some foods are served directly from the kitchen on individual dishes and
some foods are served at the table. It is best used to small group, not more than eight
guests.
Fundamentals of the Compromise Service:

The host serves the main course. Appetizers, salads and desserts are usually served
from the kitchen but may be served at the table if the hostess wants to.

This service requires someone to do the serving, a waiter or a family member.

Bread and butter plates, salad, accessory food dishes may be on the table when the
family is seated.

Foods are placed in front of the host or hostess with the service silver.

After the main course is finished the one who is serving rises and removes all soiled
food dishes before another dish is brought in.
 After the main course is finished the one who is serving rises and removes all soiled
food dishes before another dish is brought in.
 The final dishes are not removed until the family has left the table.
 Beverage service is placed before the desserts are brought in.
 Deftness and reasonable degree of speed without the appearance of hurrying are
desirable in order that extended absence of the hostess from the table is minimized.
 Meals served this style are best limited to two courses.
 A person who sits to the left of the host may assist in serving items in the meal to
expedite serving.