2. Conclusion for Meal Service Styles Topic
Sponsors must use one of the approved Meal Service Styles:
Restaurant
Family
Cafeteria
Combination Restaurant / Family
To conclude the Meal Service Style Topic, Sponsors must serve all meals and snacks using one of 4 approved Meal Service Styles:
Restaurant – complete meal is either pre set on the table or set before the child like in a restaurant setting
Family – food served communally, staff oversees table, food is passed and children serve themselves. “Readily available” feature option only used here.
Cafeteria – children line up and are either served or self serve themselves a complete meal
Combination Restaurant/Family – some food items are served using restaurant style; some using Family style. Requirements for each type of service must be met for the different food items.

3. Point of Service Meal Count
Point of service meal count is recorded:
Restaurant:
Family:
Cafeteria: When child takes complete meal from the end of the café line
Combo Rest./Family: follow rules for food items served with Restaurant and Family style respectively.
When complete meal has been served, and child is at the table
Meal Count is recorded at different times, depending on the meal service style utilized.
For Restaurant style and Family style meal service, point of service meal count is recorded when a complete meal or snack has been served and the child is still seated at the table.
For Cafeteria style meal service, point of service meal count is recorded when as a child receives a complete meal from the end of the cafeteria line.
For Combination Restaurant / Family Style –the point-of-service meal count must be recorded when the participants are seated at the table, have been served the full minimum portions of the items served restaurant style, and the remaining items are placed on the table.

4. Actual Count vs. Head Count
Point of Service Meal Count Methods:
Actual Count – records meals by participant name
Head Count – records meals by counting the number of participants receiving a reimbursable meal.
The point-of-service “actual count” method records the reimbursable meals served to each participant, by name (first and last). Sponsors who serve more than two meals and one snack or two snacks and one meal are required to use the “actual count” method. The Daily Meal Count - Actual Count Method form (Exhibit in Big Red) is available to use or Sponsors may develop their own “actual count” form.
• The point-of-service “head count” method tallies the meals by counting the number of participants receiving a reimbursable meal and documenting the number on the Daily Meal Count - Head Count Method (Exhibit in Big Red)
Either actual count or head count meal counting methods may be used with all the approved meal service styles. Refer to chapter 5 in Big red for more information on meal counting requirements.

5. Common Errors – Meal Counting
Examples of meal count methods that are NOT acceptable:
Counting # meals prepared by kitchen
Subtracting # meals leftover from # meals prepared
Counting # meals prepared by vendor
Counting server’s memory or attendance records
Counting # of plates or trays used
The following are examples of meal count methods that are not acceptable:
• Counting the number of meals prepared or sent by the kitchen;
• Determining the meal count by subtracting the number of entrees left over after the meal service from the number of entrees prepared;
• Counting the number of meals ordered from a vendor;
• Counting meals after the meal is completed based on teachers’ memory or daily attendance records; and
• Counting the number of trays or plates on which food is served.
Do not count participants who were not served a creditable meal (for example, a participant who was served tofu as a Meat/Meat Alternate—their meal should not be counted for reimbursement). Have meal count forms readily available in the serving area. Meals served to teachers, helpers, and non-participant adults are not reimbursable and must not be reported on the monthly reimbursement claim.
Keep meal count forms in a notebook or folder, or on a bulletin board or clipboard so they are easy for the meal count staff to find and record meal counts. Sponsors should verify the accuracy of the claim for reimbursement, compared to the meal count records.

6. Meal service style and Meal Count
Meal service style and point of service meal count are important Program requirements. It’s important to know what style you use and at what point to record meal count!
Utilizing correct meal service style and recording meal count accurately at the point of service are important Program features and are sometimes findings during administrative reviews. It’s important to know what style your facility uses and at what point to record meal count.