 Bread/rolls should be placed in a basket lined with a napkin & passed around the table  Dessert is served after the dinner plates salad bowls, and serving dishes have been cleared from the table  Meals may be served a variety of ways depending on occasion/menu

Quick Service  Easy and fast way to dine  Typically involves no servers  Guests can either: › Help themselves to food set up in food bars › Order food at a counter

Traditional service style reflects three main influences:  American  English  Russian

 Aka “Plated service”  Food arranged on plates in kitchen by cooks  Plates brought directly to guests’ table by server

 Advantages: less dishes, all food is warm and served at the same time, less formal, quick, portion control  Disadvantages: spill, portion control, disruptive

 Aka “family-style” dining  Bowls/platters of food are placed on the table  Diners pass the dishes around the table and serve themselves  Simple & least expensive

 Advantages: everyone stays seated, talk without disruption, organized, you control portion  Disadvantages: time consuming, careful of burns, running out

 Food is prepared in the kitchen  Bowls/platters of food are brought on a cart to the guests table  Servers hold the bowl/platters as they serve the food to each guest

 Advantages: leaves host/hostess free to socialize  Disadvantages: expensive, hard to find

 Combination of plated and family service  Main course served by host/hostess  Rest of meal is served in bowls and passed around the table

 Advantages: host/hostess controls portions  Disadvantages: host/hostess controls portions, hostess losses social time

 Read information about “Buffet Service” and answer accompanying questions.