1. 3.01 N MEAL SERVICE CLASSIFICATIONS

2. Meal Service Classifications
Meal service is the term used to describe how a meal is served for any given occasion.
Classifications are:
Family-style
Buffet
Plate
Russian/Continental
3.01N Meal Service Classifications

3. 3.01N Meal Service Classifications
Family Style
Used at home for family meals
Used in home-style restaurants
Serving dishes of food are passed
around the table to the right
Beverages are poured before seating
and handed to diners
Informal style of meal service
3.01N Meal Service Classifications

4. 3.01N Meal Service Classifications
Family Style Example
3.01N Meal Service Classifications

5. Family Style (continued)
Paper or cloth napkins may be used
A tablecloth and/or placemats may be used
A centerpiece may be used
3.01N Meal Service Classifications

6. 3.01N Meal Service Classifications
Buffet Style
Used in casual restaurants and at large gatherings, such as for a business, family or church events.
Cafeterias are a type of buffet where items are priced separately.
True buffets usually price the meal as a whole including beverages.
Informal meal style
3.01N Meal Service Classifications

7. 3.01N Meal Service Classifications
Buffet Example
3.01N Meal Service Classifications

8. 3.01N Meal Service Classifications
Buffet (continued)
Plates are at the beginning of the serving line.
Flatware and napkins may be at the beginning or the end of the serving line.
Beverages are picked up in the line or at another station.
Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style
3.01N Meal Service Classifications

9. 3.01N Meal Service Classifications
Plate Service
Used in restaurants.
Flatware and beverage ware, are on the table with space left for plate.
Food is portioned onto plates in kitchen and brought to the table.
Often a more formal meal style
3.01N Meal Service Classifications

10. Plate Service Table set-up
3.01N Meal Service Classifications

11. Plate Service (continued)
Serving dishes are not needed which makes for easier cleanup.
Cloth napkins and tablecloths are usually present.
Placemats might be used at home on top of the tablecloth.
Formal restaurants use tablecloths
3.01N Meal Service Classifications

12. 3.01N Meal Service Classifications
Russian/Continental
Used predominantly at fine restaurants.
Food is portioned out in the kitchen and served by a wait staff person.
No serving dishes are used, and dishes are removed after each course.
Flatware is course specific and may be numerous.
Highly formal meal
3.01N Meal Service Classifications

13. 3.01N Meal Service Classifications
Russian/Continental
Fine linens and a centerpiece are used. Is more formal than other types of service. Need waitstaff to serve each course. Entrée may be placed on dinner plate from a large platter the waitperson holds. Often use two serving utensil in one hand to serve this food.
3.01N Meal Service Classifications

14. Meal Service How the meal is served
Classifications
Family-style
Buffet
Plate
Russian/Continental
The properly set table provides each diner with the tableware pieces needed for the meal being served.
3.01N Meal Service Classifications