STUDY GUIDE

STUDY
TLE 10: Cookery GUIDE
Quarter 4: Week 1 Assessment: ____________

Acts. & Exers: ___________

LESSON 1: TABLE SERVICE

There are many different types of table service and different styles, placements and
functions. It can get confusing to understand and execute the exact right table setting but
there is no space to make mistakes here. Luckily, there is a handy guide we will provide you
which you can memorize and practice that should save the day for even the most complex of
setups, or most demanding of guests.

LEARNING OUTCOMES:

At the end of the module the students will be able to:

 Identify the different types of table service.
 Differentiate the American table service with the French Service
 Describe their favorite type of table service for their birthday celebration.

No part of this module may be reproduced in any form including photocopying without permission from the writer.
 STUDY GUIDE
Activity
When is your most memorable birthday celebration? How does the food served during the
occasion? Explain briefly (10 pts.)

STUDY GUIDE
Abstraction
Table Service- It is a style of food service where the diner sits at the table and served by a waiter or
waitress. This is the oldest form of service which is preferred by those busy people who wish to relax
and eat meals leisurely
Types of Table Service
Although this can differ from place to place, the most common types of service are the following:

1. Filipino Service- This is used by many Filipinos. It is a table service

without a waiter/waitress. All courses are served on the table with
serving spoon for each course. Diners remain seated throughout
the meal and are expected to serve themselves.

2. Tray Service- It is a style of service that does not make of use of

usual dining table but instead dishes and table appointments are
arranged in trays, which are brought to the diner. This is the style
used in serving patients in hospital.
3. Blue Plate Service- This type of service is used when the group is
small, the table is small, and the area for dining is small. The
plates are prepared with whole main course such as meat,
vegetables, and other foods which are placed in a plate divided
by ridges.

4. Family or Compromise Service- This type is best used when the

diners are not more than eight. This is somewhat a compromise
between the Russian and English styles that are some foods are
served on individual dishes directly from the kitchen and some
foods are served on the table.

5. American Style- This style of silver service table setting is typically

used in less formal events. Such as when you want your cuisine
catered, prepared and plated in the kitchen. It is an efficient and
simple choice. The plates of food are served from the guest’s
right with the waiter’s right hand. Functional and easy to
manage, this is a technique that is used around the world.

6. Russian Service- Service à la russe (French: “service in the Russian

style”) is a manner of dining that involves courses being brought to
the table sequentially. It contrasts with service à la française
(“service in the French style”) in which all the food is brought out
at once in an impressive display. Food service is done by the guest
starting at the head of the table going in a counter clockwise
direction around the table.

7. French Service (“service in the French style”) - is when food is

brought out at once in a big display. This employs two waitress or
waiters for each station. The chef de rang or chief of rank is the
principal waiter. He takes the orders, serves all drinks, and finishes
the preparation of the food at the table. He assisted by the
commis de rang or the waiter/waitress who takes the order to the
kitchen. This style is used in luxury dining rooms.

8. English Service- English style service, or family service, is a great

way of bringing everyone together. It’s closely linked with Butler
service. It’s a fabulous choice for special events, or when your
guests require a high level of interaction from the host. All foods
are served on the table by host or hostess. A waiter places the
plates for the guests and passes the accompaniments for the
course.

9. Self- service- This style is offered in cafeteria and food service establishments offering buffet,
vendo machines, and drive-in restaurants. The two widely used forms are:
a. Cafeteria- This style caters to a large numbers of customers at a
reasonable price. The customers choose from the foods on display
at the counter, place the food on the tray, and carry them to the
dining table. Usually the foods are prepared in advance and are
ready to be served.
 b. Buffet Service- This is the most used style of table service. It is the most practical service for
guest meals if the numbers of guest exceeds six.

10. Counter Service- It is the most economical food service. It appeals to the people in hurry
because of speedy service, convenience, lower price, and the absence of tips. You can usually
see your order is cooked and prepared. The common forms of counter service are:
a. Snack Bar- This is offered in large industrial food services to meet the needs of employees
who bring their own food for lunch but want supplementary dessert and beverages.
b. Take-out Counter- Many food service establishments have found it possible to increase the
volume of food to be offered to diners by offering take-out meals which include proper
packaging of food.

or pickled.
STUDY GUIDE
Application
Using the Venn diagram below write the similarities and differences of American style of Service
and French Style Service. (10 pts)

American Service French Service

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