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Types of service - Coggle Diagram
Types of service
ITALIAN SERVICE
waiter brings the dishes holding one plate with his right hand and two with his left, and this must always remain behind the customer to ensure that the food does not come close to his face.
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When everything is ready, the waiter brings the dishes from the kitchen to the dining room and serves them from the customer's right side. We proceed clockwise to serve the other people at the table. The Italian service can be simple or with a cloche, a usually metal lid that covers the tray or directly the serving dish.
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GUERIDON SERVICE
The waiter shows the customer the serving dishes and the vegetables and then places them on the food warmers on either side of the guéridon, which is placed near the customer's table. At the center of the guéridon are hot dishes, which the waiter prepares with cutlery in both hands and serves from the customer's right side. To serve the customer a second time, the plate is changed, while the same cutlery is left.
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Waiter is positioned to the left of the customer and serves the dishes with the help of the clips (a tool consisting of two spoons or a spoon and a fork). The edge of the serving dish or tray should come close to the customer's plate so that the food does not accidentally fall on the table.
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FAMILY SERVICE
Is when serving staff take food prepared in the kitchen directly to the dining room on big serving platters and bowls for guests to serve themselves the portion they want. It is a very efficient style of service because the orders are limited, easy to take, and the food is fast to prepare and serve.
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HOST SERVICE
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In the host service the host plays a very active role in it; waiters bring food to the table on platter and show it to the host for approval. This style of service is sometimes used in the private dining room of restaurants or by serving staff in private homes.
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