Styles of Meal Service

Family Service Popular for everyday meals at home. Main advantage – all serve themselves. Disadvantages: portion control, food temperature, waste of food left on plates. The cover is set with necessary tableware. Foods are placed in serving dishes and passed around the table All the same direction, usually to the right. People help themselves to the amount they wish.

Plate Service Advantages: portion control, food temperature, easier clean up The table is set with space left at each cover for the plate. Food is portioned on individual plates in the kitchen and then brought to the table.

Modified English More formal Foods for main course are brought to the table in service dishes and placed before the host along with a stack of plates. Host serves the food onto the plate, the first plate is passed to the right, to the last person; after all on the right are served, plates are passed to the left. Rolls, butter and accompaniments are on the table for people to serve themselves. Dessert is served after table has been cleared.

Buffet May be informal or formal Often practical when serving a large group. Plates are stacked where you wish guests to start serving. Plates are followed by main dish, then vegetables, salads, rolls and butter. Flatware and napkins are LAST. Foods should be easy to serve and maintaining appropriate temperature is a concern.

Formal Most elaborate, usually hired help. Waiters serve the food to each individual. Cover is set with glassware and flatware. Each course requires its own flatware, so multiple pieces of flatware are not uncommon. Food may be served in courses. Don’t know which fork (spoon, etc) to start with – work from the outside in.