Types of Service

PRE-TEST
 Activity: Carefully read the scenario. Answer the questions that follow.
In a small café restaurant, there were four servers working in the entire dining area. It was
three o’clock in the afternoon. Guests started coming in. A group of three sat on the four-top. The
server greeted them, gave them the menu. When it is time to order, the first two ladies ordered
hamburgers but requested all the dressings to serve on-the-side. The last person on the group
ordered for chicken fingers with barbeque sauce. All orders come with French Fries.
The first two orders delivered to the table by the server are the hamburger with dressing, not
served on-the-side, and the chicken fingers. Orders came in without the French Fries.
The group waited for another ten minutes for the last orders to be delivered. The server
arrived with a basket of fries and said that the fries were not ready yet when she delivered the
first two orders. The second hamburgers were served on a plate with dressing on-the-side.
1. What went wrong in the scenario?
2. What are the things that should have been done to avoid this
problem?

3. What are the different ways on how the server can win the
guests back?

TYPES OF
SERVICE
Service is a term that is used to
describe the manner and method
by which food is served to guests
in food service operations.
French Service
This is a formal type of service originated from European nobility and presently enjoyed
by a few who can afford the time and expenses of meals served in this manner.
 Chef De Rang (for experienced waiter) seats the guest when a captain is not
present; takes the order; serves the drink; prepares some of the food with flourish a
the guest’s table and presents the check payment.
 Commis De Rang (assistant) takes the order from the chef de rang to the kitchen;
picks up the food and carries it to dining room; serve the plate as dished by the chef
de rang; clears the dishes and strands ready to assist when necessary.
 A captain waiter to seat guest.
 A wine steward to serve wine.
FRENCH SERVICE
French Service- this is the most elegant

and expensive style of service. It is
originated from European nobility and
nowadays being enjoyed by a few
people who have the time and can afford
the expense of the meal served. This
commonly used in upscale restaurants,
hotel dining rooms, cruise ships, and
casinos.
FRENCH SERVICE
In this type of service, the food

is either cooked or completed at a
side table. The food is transferred
from the kitchen to the dining area
using a cart called a gueridon.
This type of service is expensive
to implement since it requires
expensive carts and additional
skills required of the server.
RUSSIAN SERVICE
The principal technique of Russian Service

is that every food item is brought into the dining
room. Not on a plate as American Service, but
on silver platter from which it is served by the
waiter to the guests’ plates, which have been
previously placed before the guests. Since all
work can be done by one waiter. Russian
Service has a good advantage over French
Service, for which two waiters are needed.
Russian service is a combination of French and
American Service.
American Service
This is less formal than French,

Russian, or English and is the most
prevalent style in restaurants. It is
characterized by portioning all the food
on a dinner plate in the kitchen, strict
attention must be observed in the
equality and uniformity in the plate
presentation.
American Service
 Food is dished up on plates in the kitchen and placed in the kitchen and placed
before the customer who may want coffee served with the meals.
 Except for salad, and bread and butter, most of the food is placed on the plate.
 Only one waiter serves the meal.
 Food is served from the left of the guest, beverage from the right and soiled
dishes are cleared from the right.
 This service is fast, inexpensive and be readily learned by non-professional
waiters with a minimum of training.
Buffet Service
This type of service in which guest
select their meal from an attractive
arrangement of food on long serving tables.
The guests either serve themselves, or the
dishes are ladled to their plates by the
chef’s or waiters standing behind the buffet
tables. The service usually combines both
types: the guests select and get their own
relish, salad and vegetables then the meal
is carved to the guests.
Family-Style Service
The family-style service is considered an informal version of American
Service.
With this service, all the necessary preparations
are completed in the kitchen and are then served in
large bowls and on big serving dishes with attractive
garnishing. The servers place the bowls and serving
flatware in the center of the table. The food is then
passed around the table by the guests for them to get
their fill.

Beverages and any other dishes are also served
according to American Service or as the situation requires
FAMILY-STYLE
SERVICE
-It does not require any special skills.
-Usually, the guests served themselves making the service faster.

Sometimes, servers help assist passing dishes especially if they
are quite heavy, or if there are several guests served.
-If the service employs an all-you-can-eat feature, then servers

must continue to fill serving containers are requested.
-When the guests are finished eating, the servers clear the soiled
dishes from the table.
In your own words define the word service. As a student
how can you give service to the community?
GROUP PERFORMANCE
 Group yourself into 5 make a short video of the types of service.

Below is the list of characteristics of the different service styles.
Identify them if it is a characteristic of American Service, French
Service or Russian Service. Write your answer on the space provided.
___________ 1. Simple and quick. All food is plated in the kitchen.

___________ 2. Generally, requires a team of highly skilled and knowledgeable servers called a brigade.
___________ 3. Keeps most food at the best possible serving temperature.
___________ 4. The food items are served with the right hand from the left side of the guest using service sets to
transfer food from the platter to the guest’s plate.
___________ 5. Service proceeds counter clockwise around the table.
___________ 6. A key element is tableside preparation and planting where servers prepare and plate special dishes
tableside in full view of the guest.
___________ 7. Service staff needs less training because the service is easier to master.
___________ 8. Most popular service style around the world.
___________ 9. The equipment used, such as a gueridon, require floor space which limits the number of tables in the
restaurant.
___________ 10. A service in which the server spoons or plates portions directly onto a dish that is in front of the
guest.

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PRE-TEST

French Service- this is the most elegant

In this type of service, the food

The principal technique of Russian Service

This is less formal than French,

-Usually, the guests served themselves making the service faster.

-If the service employs an all-you-can-eat feature, then servers

 Group yourself into 5 make a short video of the types of service.

___________ 1. Simple and quick. All food is plated in the kitchen.

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