Assisted Service

1. Buffet - separate map

2. Carvery

The roast joints are carved at the carvery counter and the customers help themselves

Table d’hôte menu is used in carvery which consists of three courses with a selection of starters, three or four roast meats, and a selection of sweets.

Waiters serve first and third courses, while guests help themselves for roasts at the carvery counter having three or four varieties of roast meat and poultry.

Service Sequence

  1. Guests are greeted
  1. Guests are guided to the table and seated by the service staff
  1. Menu is presented
  1. Water is served in the meantime
  1. First course is cleared and accompaniment of the first course is taken away
  1. Preference for first course is taken
  1. First course is served with necessary accompaniment
  1. Guests are guided to carvery to choose the meat from carvery and collect accompanying vegetables and sauces and return to their tables
  1. Bread and butter are placed on the table when the guests are at the carvery
  1. Main course plate is cleared along with side plate
  1. Bread and butter are taken away and cruets are removed
  1. Crumbing is done
  1. Menu is offered to take preference of guests for sweets
  1. Cutlery for sweets is adjusted
  1. Sweet is served by the service staff
  1. Sweet is cleared
  1. Coffee is served by the service staff

Advantages: Not many service staff are required, Less labour cost

As menu is limited, it needs smaller kitchen area and fewer kitchen staff

No wastage since customers take what they will be able to consume

Carvery ensures hot main course as it is being carved in the presence of guests

Guests feel more value for money since the meat, the main course, is carved in their presence is hot and they can choose the portion size

Disadvantages: Requires a talented carver that costs money

Portion control and pricing is difficult as guests help themselves to as much as they want

Retaining appearance of the pre-cooked joints may be difficult