Style of Table Servicesdf

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STYLE OF TABLE SERVICE

Russian Serviceormal and elegant service very similar to (but faster and less expensive than) rench

service, except that the food is completed (prepared and garnished) in the kitchen and only

one waiter (server) is used.

American ServiceA method ofserving hotel or restaurantfood, in which portions of food are placed

on plates in kitchen (except for bread and butter and salads which are served on thetable) by

the establishment's employees and served to eachguest by a waiter or waitress. ee

also !nglish service and rench service.

ENGLISH SERVICE"ethod ofserving private dining room or restaurantfood in which a waiter or

waitress serves each guest from a large dish, starting with the host or hostess (or a guest

of honor, if any) at the head of the table. #n a more formal version (re$uiring

a high degree ofskill and showmanship), the host or hostess carves the meat and dishes out

vegetables on each platewhich the waiter or waitress serves first to the guest of honor (if any

and then to other guests. ee also American service and rench service.

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French SERVICE"ethod ofserving private dining or restaurantfood in which partially cooked food is

brought from the kitchen on a cart which is used also for the final cooking. ood

is completed in front of theguests and served by a waiter or waitress whooffers a dish to

each guest who helps himself or herself. ee also American service and!nglish service.

TYPES OF MENUA LA CARTE

"ore of a pricing system than a menu style, an % la carte menu is not defined by how

long it remains the same but by how the customer orders. "ain dishes are not grouped with

side items under one price& rather, a guest orders a meat, a starch and a vegetable separately

and pays for them separately.

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Ta#le $%h!&e menu

In restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few

choices are charged at a fixed totalprice. Such a menu may also be called prix fixe ("fixed price"). he terms se

meal and set menu are also used. he cutlery on the table may also already be set for all of the courses.

S&a&ic menuhe most common type of menu, a static menu, changes or is updated infre$uently. hese

menus usually are laminated for easy cleaning and reuse or printed on a wall. ast-food

restaurants, chains, diners and delis typically have static menus.

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http://en.wikipedia.org/wiki/Restauranthttp://en.wikipedia.org/wiki/Menuhttp://en.wikipedia.org/wiki/Course_(meal)http://en.wikipedia.org/wiki/Mealhttp://en.wikipedia.org/wiki/Pricehttp://en.wikipedia.org/wiki/Cutleryhttp://en.wikipedia.org/wiki/Restauranthttp://en.wikipedia.org/wiki/Menuhttp://en.wikipedia.org/wiki/Course_(meal)http://en.wikipedia.org/wiki/Mealhttp://en.wikipedia.org/wiki/Pricehttp://en.wikipedia.org/wiki/Cutlery


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(ri)*Fi)e menuA prix-fixe menu offers several courses (usually with choices) for one fixed price. hese menu

sometimes include amuse bouche, appetier, salad, soup, intermeo, seafood, meat and

dessert courses.

Se& menuA complete meal in a restaurant or caf/ for a stated price with a limited number of options

to choose from for each course& it is usually cheaper than ordering dishes individually from th

% la carte menu.

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Fi)e$ menu

ixe menu can also double for a weeknight promotion. or example, a restaurant may try

offering a pre-selected meal at a set price every "onday night as a way to bring in business

during an otherwise slow time of the week.

FUNCTIONS OF MENU

,REA-FAST menu#s the first meal taken after rising from a night's sleep, most often eaten in the early morning

before undertaking the day's work.

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L/NCH menuA meal eaten in the middle of the day, typically one that is lighter or less formal than an

evening meal.

DINNER menuinner usually refers to the most significant meal of the day, which can be thenoon or

the evening meal. 0owever, the term +dinner+ can have many different meanings depending o

the culture& it may mean a meal of any sie eaten at any time of day.

0i$nih& snac menu

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http://en.wikipedia.org/wiki/Mealhttp://en.wikipedia.org/wiki/Noonhttp://en.wikipedia.org/wiki/Eveninghttp://en.wikipedia.org/wiki/Mealhttp://en.wikipedia.org/wiki/Noonhttp://en.wikipedia.org/wiki/Evening


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"idnight is twelve o'clock in the middle of the night. "idnight is used to describe something

which happens or appears at midnight or in the middle of the night.

,runch menuA late morning meal eaten instead of breakfast and lunch. meal usually taken late in the

morning that combines a late breakfast and an early lunch.

0ERIENDA CENA menu

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"erienda is a light meal in outhern

!urope,particularly pain, #taly (merenda),lovenia and roatia (marenda), as well as1atin

America and the2hilippines. 3sually taken in the afternoon or for brunch, it fills in the meal

gap between lunch at noon and dinner, or between breakfast and lunch.

A0 SNAC- menu'his is usually served as 45655 o7clock in the morning.

a small portion of food or drink or a light meal, esp. one eaten between regular meals.

(0 SNAC- menu'his is served at 8655 pm in the afternoon. A hurried or light meal. ood eaten between meals.

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http://en.wikipedia.org/wiki/Southern_Europehttp://en.wikipedia.org/wiki/Southern_Europehttp://en.wikipedia.org/wiki/Spainhttp://en.wikipedia.org/wiki/Italyhttp://en.wikipedia.org/wiki/Sloveniahttp://en.wikipedia.org/wiki/Croatiahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Brunchhttp://en.wikipedia.org/wiki/Southern_Europehttp://en.wikipedia.org/wiki/Southern_Europehttp://en.wikipedia.org/wiki/Spainhttp://en.wikipedia.org/wiki/Italyhttp://en.wikipedia.org/wiki/Sloveniahttp://en.wikipedia.org/wiki/Croatiahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Brunch

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Style of Table Servicesdf