Silver service

• Silver service is always served from the left.

• Meals are served to the customer, not plated in the kitchen.

• The guest to the host's left is served first. • Plates are cleared from the right. • Glasses are stacked in a diagonal to the

northwest, with wine (by course) in order, and then lastly, water glass.

Table setting

• The table should have a centerpiece that performs a solely decorative function. If an informal dinner is being served that will fill the available places at the table, care should be taken to not make the centerpiece too large so that there will be sufficient room to place serving dishes. However, at a formal dinner in Europe the centerpiece may be huge and, including candles, may extend the full length of the table. Centerpieces should be of low height, so as not to obstruct visibility of diners' faces.

Table setting

Formal

• Utensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it.

• Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then dinner fork and dinner knife).

• The blade of the knife must face toward the plate.

• The glasses are positioned about an inch from the knives.

• In the order of use, white wine, red wine, dessert wine, and water tumbler.

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Formal dinner • The most formal dinner is served from the

kitchen. When the meal is served, in addition to the place plate at each setting there is the roll, the napkin, and the following cutlery/silver: knives, to the right, never more than three, and forks to the left, also never more than three.

• The dessert spoon, to the right, and dessert fork, to the left, are placed on dessert plates when brought to the table.

Informal

• Fewer utensils are used. Serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon about four inches from the edge of the table.

• the napkin and/or cutlery may be held together in a single bundle by a napkin ring. However, such objects as paper napkin rings are very rare in the United Kingdom or Italy.

Cutlery

• The major items of cutlery in the western world are the knife, fork and spoon. Traditionally, good quality cutlery was made from silver

• though steel was always used for more utilitarian knives, and pewter was used for some cheaper items, especially spoons. From the nineteenth century, Electroplated Nickel Silver (EPNS) was used as a cheaper substitute

French Service• A very exclusive service in which the

emphasis is on the presentation of the food as much as is on the quality and taste.

• The food is either put in entree dishes or served onto guests' plate or the food is prepared in front of the guest on a trolley (gueridon), plated and then served.

• The service requires highly skilled staff and is found in luxury dining outlets.

Russian Service

• A service very similar to the French service but there is no gueridon service. The food is placed in entrees and brought to the table and served onto plates. This service does offer personalized service and is very common in most fine dining outlets in India.

English Service

• The service is also known as Family service. The origination of this service is through the Victorian era. The food is brought on platters by the waiters and presented to the host (head of the family). The host then portions the food onto individual plates and the stewards assist in service. This form of service is leisurely.

American Service

• The service involves the food being pre-plated in the kitchen. The plate is then placed in front of the guest. In the USA the food is placed from the left using the left hand, whereas in India, American service is done from the right side using the right hand.

Buffet Service

• It is also called self-service. Food counters are put up where guests go and pick up the dishes from the display that is put up. The service may have some aspect of it assisted by the stewards.

Gueridon Service

• : This service involves preparation of the food on the gueridon or the side table in front of the fall view of the guest. Gueridon service involves operations like filleting, fiambeing, carving, jointing, etc. This kind of service requires specialized skills and generally seen in very high-class restaurants. One of the most common item which is prepared on the gueridon is salads. In gueridon service the main preparations are done in the kitchen and the final touch is given on the gueridon inside the restaurant in he full view of the guests

Bar service

• Here the service is done on the semi-circular counter to the guests who are seated on bar stools on the other side of the counter.Generally seen in the bars. Now a days seen in some fast food outlets as well.

Buffet Service

• : This service involves presentation of the food on the buffet counter in chafing dishes and large platters and the guests are supposed to help themselves.

• In a stand up buffet the only cutlery kept on the buffet is fork.

• The guests have to help themselves from a separate counter for water as well.

• The guests are supposed to keep their dirty plates at designated place and the stewards are supposed to clear them all at a time.

• When a lot of guests are to be served in a short span of time this kind of a service is carried out

Room Service

• This is done from the room service department of the hotel to guests staying in the room of the hotel only. Here the service is done with the help of trays and trolleys. The trolleys are generally attached with hot cases to keep the food hot. Here the food is generally pre-plated from the kitchen and when it is carried to the room on a tray the plate is covered with the plate cover.

Cafeteria Service

• Here the food is displayed in the counter. The guests are supposed to move along the counter and pick up the food as per their liking and pay at the end of the counter. In certain cases the payment is done in the way of coupons. Such a kind of a service is generally seen at railway stations and airports.

Automatic Vending Machine

• Such kind of a service involves service from a machine, which requires a coin, or token of a particular denomination and the product comes out through an outlet in the machine itself. These machines have not been extensively used in India and the use is still confined to tea, coffee and packed milk, etc.

Food Court

• There are counters of different cuisines and separate dining area. Food can be picked up from the chosen counter and can be eaten at the dining area.

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