1. Service Styles and Techniques for Banquet Service
Chapter 4 4

2. Learning Objectives
Describe the basic styles of service and determine which style(s) of service is suitable for an event.
Properly carry 2 plates in the left hand.
Load, lift, carry and set down trays properly and safely for service.
The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. In the 12th & 18th centuries, French service was family style.

3. Styles of Service American Family English Butler French Russian Buffet
The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. Originally French service was family style

4. Styles of Service American Prepared & plated in the kitchen.
Greater portion & presentation control.
Waiter sets in the plates in front of the guests from the right with the right hand.
Used for banquets because large numbers of guests can be handled quickly by a limited number of service personnel.
Called American service by the Europeans since US had very few skilled servants when the new world was established. This style is done in every country, but originally this was all Americans could do while other countries incorporated several styles of service.

5. Styles of Service (cont’d)
Family
Guests serve themselves
Informal
Requires less staff
All food on platters or in baskets
Promotes a feeling of warmth & sharing
Platters must include serving utensils
Reduces floor space to provide larger tables
Although often done at home, remind students that family-style is popular at many Italian, Chinese and Indian restaurants. Supplying serving utensils is crucial!

6. Styles of Service (cont’d)
English
Food is prepared and arranged on platters, bowls, or tureens.
Platters offered to each guest from the left.
Guests take their own food.
Servers move counter-clockwise around table.
References to films like Titanic, Age of Innocence, or the PBS series, Downton Abbey can illustrate English service.
Image Courtesy of Ezra Eichelberger

7. Styles of Service (cont’d)
Butler
Guest take their own food
During cocktail hour, hors d’oeuvre or drinks may be served butler style.
Offer cocktail napkins on a b&b plate.
Know the ingredients!
Image Courtesy of Ezra Eichelberger

8. Styles of Service (cont’d)
French (Russian)
Generally requires a team.
Captain, front and back waiters.
Food is brought from the kitchen partially prepared, then finished tableside.
In formal service, the guéridon is center stage in the service act.
This style is difficult & expensive for a large party.
BEO says: “Bread service a la française…” “ a la russe” or “French the bread” serve it onto their plate.

9. Styles of Service (cont’d)
Russian (French)
All food is fully cooked and then artfully arranged and garnished on large platters in the kitchen.
Waiters often wear white gloves
Many people can be served from
one platter.
One server sets in plates from the R w R clockwise
Another server serves the food from platter onto the plate from the L w R counterclockwise
For a table of 10, one server would carry a stack of 10 warm plates, approach a woman from her right side, hold the stack of plates in the left hand, and set a plate in front of her with the right hand (RwR) This server continues around the table clockwise. AFTER all plates are set in, a second server approaches the same woman from her left, holds the platter in the left hand and serves from the platter onto her plate using the right hand (LwR). Even though this is presenting the back of the hand to the guest, it protects the food from the guest breathing onto the platter. This server continues around the table in a counter-clockwise patter. Several servers could be used, one with meat and sauce, another with a platter of starch and vegetables, for example.
Image Courtesy of Ezra Eichelberger

10. Styles of Service (cont’d)
Buffet Service
A long table consisting of a variety of hot & cold foods from which guests serve themselves.
Requires fewer servers but more kitchen prep staff.
Servers must monitor & maintain the buffet, keeping it stocked and clean.
Servers may be stationed at the buffet to serve guests.
At interactive stations, items are prepared & served for guests at the buffet line.

11. Styles of Service (cont’d)
Buffet Service (cont’d)
Self-service does not reduce the need for professional & knowledgeable attendants.
The attendants must be able to describe the food preparation methods and ingredients to the guests.
Water often condenses in the lid of chafing dishes, so take care when switching out dishes.
Wipe each 10 inch plate at the beginning of the buffet line
Place flatware at the end of the buffet
Wipe each 8 inch plate at the beginning of the dessert buffet line

12. Styles of Service (cont’d)
Standards of Service and Hospitality
The quality level of service is only as good as the management.
Give employees a list of the rules & have them sign a document stating that they have read and understood the list.
A written test should be given to each employee.
Standards should be always evolving.

13. Styles of Service (cont’d)
Basic Table Service Standards
Serve from the guests’ left with a platter.
Serve from the guests’ right when food is pre-plated.
Serve beverages from the right with the right hand.
Serve women first, then clockwise.
Clear plates and glasses from the right.
Don’t allow fingers to touch the food on a plate.
Never touch the mouth of a glass
Never touch anything where the guest’s mouth will go or may have been.

14. Carrying Plates
The major protein is normally at the 6 o’clock position.
Right hand plate at 3:00,
Left hand plate at 7:30.
The rim of the plate should never be touched by the flat of the thumb.
Take 2 cardboard cake circles, write 1 through 12 on it like a clock to demonstrate. You can also take a photo of a dish and tape it onto to cake circle, or a china plate for training & practice.
Starch
Veg
Right hand
Left Hand
Protein & sauce
Image Courtesy of Ezra Eichelberger

15. Carrying Plates (cont’d)
Peace Sign Method
The peace sign technique uses the index and middle finger as support, with the remaining fingers as stabilizers.
With the left hand, make a peace sign, face it to yourself, lower your hand to waist high. The plate is inserted under the thumb with the middle finger and fore finger beneath the plate. Leave the ring finger and pinky free to help balance the second plate which makes a 3-point landing on these fingers, base of the thumb and the wrist.
© 2014 The Culinary Institute of America

16. Carrying Plates (cont’d)
Spiderman Method
In the spiderman method, place the thumb and pinky on the rim of the plate with the ring, middle and index fingers beneath the plate.
The second plate balances on the base of the hand and forearm.
© 2014 The Culinary Institute of America
Place the thumb and pinky on the rim of the plate (like Spiderman) with the forefinger, middle and ring fingers beneath the plate., balance the second plate on the base of the hand.

17. Carrying Plates (cont’d)
Interlocking Method
For the interlocking method, the index finger serves at the center support of two plates.
Turn the wrist toward your body and balance a third plate on the base of the hand.
For smaller room-temperature plates it may be possible to balance a fourth plate on the middle finger.
© 2014 The Culinary Institute of America

18. Carrying Plates (cont’d)
Setting in the Plates
Hold the plates you are carrying in your left hand level to avoid spilling any sauce.
Bend slightly at the knees when setting a plate in.
A woman should generally be served first at a banquet setting.

19. Serving from Platters
People may say that bread service from a basket to a guest’s plate is service “a la russe” or “a la française.”

20. Serving from Trays Setting up Tray Stands
Trays stands should be set up with four folded serviettes on the solid rungs.
These stands may be moved numerous times throughout the event.
Large oval trays should be rubber-coated to keep plates from sliding.
The weight of the plates needs to be evenly distributed.

21. Serving from Trays (cont’d)
Stacking Plates
Make sure the plate covers fit snugly onto the plate.
Make sure the base of the top plates fit snugly into the grooves of the plate cover beneath when stacking.
Preset stacks of soup saucers, or coffee saucers and cups, for service.

22. Serving from Trays (cont’d)
Lifting and Carrying a Tray
Stand perpendicular to the tray, squat down and spread your fingertips beneath the tray near the center.
Do not rest the bottom of the tray on your shoulders.
Traditionally, the tray was always carried with the left hand. But this was necessary to have the right hand free to open doors to or from the kitchen area.

23. Serving from Trays (cont’d)
Setting a Tray Down
You should also use the strength of your legs when setting a tray down.
Hold the rim of the tray with the free hand and squat down, keeping the tray level.
Plate covers should be placed upside down after being removed from the plate so no one wastes time lifting the plate cover with no food.