la carte American French Russian

Buffet Simple Buffet Modified Deluxe Deluxe Banquet American Russian

Service evolved from traditions Each country added its own uniqueness Each restaurant has its own style of service. Most restaurant use a combination of all three to serve their guests. They are not certain about the advantages and disadvantages of each particular service.

 Only a few textbooks teaching proper service were published before 1950. Service was taught through a pass it down system. Learned by men(participated in apprentice programs at the great hotels and restaurants) Waiters learned how to serve guests properly, and service remained consistent. Everyone took the best parts of a particular service and adapted it to their restaurant. Many ideas about were passed down correctly but others were incorrectly.

a) Dinner Plate b) Two Forks (L: Salad, R: Main Course Fork) c) Napkin d) Main Course Knife e) Spoons (L: Coffee, R: Soup) f) Glasses (L: Water, R: Wine) g) Salad Plate h) Bread Plate with Butter Knife i) Dessert Spoon & Fork j) Coffee Cup & Saucer

a) Dinner Plate b) Two Forks (L: Salad, R: Main Course Fork) c) Napkin d) L: Main Course Knife, R: Coffee Spoon e) Dessert set f) Water Glass g) Wine Glasses(L: Red, R: White) h) Bread Plate with Butter Knife

Each type of wine needs a particular type of glass to bring out the distinctive bouquet.
I. II. III. IV. V. VI. Water Brandy White Wine Pinot Noir/Burgundy Sparkling Wine Red Wine

French
Show and having food prepared in front the guest. Food is brought to the table and cooked or reheated.

Russian
Having all food cooked in the kitchen and place on silver tray. The food served from trays onto the guests plates.

American
On the plate, no wait. Complete meal on a plate and serves it to the guests.

Russian The food looks impressive while being served. Elegant (buffet and banquet) Require worker who skilled in serving Slowest of all services American Simple to teach and learn. Fast (buffet and banquet) The least elegant
French Provide guests high degree of personal attention. Require highly skilled staff in food

Service is heterogeneous and the quality of the service experiences is measured by the perception of the guest, it can never be the same for two individuals. It is nearly impossible to standardize each guest transaction or experience. Service is an experience, as opposed to a tangible product.