1. Service in Meal Planning

2. Styles of Service
Russian: Most formal; entire meal is served by waiters (servers)
French: Food is served and or prepared from a cart brought to the table by specially trained chef/staff
English: Host participates in serving guests; waiters assist
American: Served on plates in kitchen and brought to the table
Family: Guests serve themselves from platters or serving bowls brought to the table and passed counterclockwise among the diners
Buffet: Guests serve themselves from a central buffet table

3. Table Settings
A cover or place setting should be laid out for each person.
A cover includes linens, dinnerware, glassware, flatware, and accessories such as decorations and condiments
Linens include table cloth (silence cloth) and/or placemat and napkin
There are customs for placing dinnerware, flatware, and glassware.

4. Bread plate
Water glass
Napkin
Spoon
Salad plate
Salad
Fork
Fork
Dinner Plate
Knife
Cup/Saucer

5. The University of Vermont
Power Point Author
Dr. Jane Ross
The University of Vermont
Foods and Nutrition
Basic Concepts of Food