Types of Restaurant Service: Choose the Right One for Your Business

When serving a diner in a restaurant, you can choose from different types of service. Each establishment must choose the most suitable one depending on the size of the premises, the skill and number of waitstaff on the team, the impression it wants to make on customers and the type of cuisine it offers. Although it is not very common, in some cases a combination of several services is chosen to provide the most appropriate one at any given time.

Before making a decision, it is advisable to have a clear understanding of the characteristics and requirements in terms of equipment and staff that each type of service involves. Only then will you be prepared to offer it with the greatest speed and quality.

Plated service

Also known as American service, it consists of bringing dishes to the table already plated from the kitchen. This technique ensures that food is arranged in the most aesthetically pleasing and consistent way on every plate.

Plated service is quick and does not require specific qualifications from staff, as any waiter can provide it. To ensure quality and avoid turning it into mere spectacle, it is recommended to carry only two plates on the left arm and one on the right. When serving, it should be done from the right, placing the main food item as close to the diner as possible.

English service

Providing English service requires a team with more specialised training, especially in the use of serving tongs, and enough delicacy to avoid mishaps with customers. In this case, waiters carry a platter of food and serve it onto the plate from the diner's left. They should ensure that the main food item is placed in the lower right-hand area and the garnish in the upper area and to the left.

Perfect for important occasions and large banquets offering the same menu, it helps reduce trips to the kitchen and the length of service.

Gueridon service

It takes its name from the side table used to hold food and tableware. Why? In this service, food is finished cooking, seasoned or carved in front of diners. It is also called Russian service because it was exported by waiters from that country who arrived in France after the Revolution.

This style of service is very visually appealing to diners. However, it requires particularly highly qualified training and ample space to position the side table without disturbing other customers.

French service

Now rarely used except in certain institutions or private homes, in this service the diner serves their own plate. To do so, waiters carry platters, offer them to guests from the left and inform them of the appropriate amount per portion.

As they lack the skill of a professional, customers may take some time to place food on their plates, so service usually takes longer. In these cases, waiters should make movements easier and help if necessary so that diners feel comfortable.

Buffet service

For more informal events, buffet service can be used, in which diners can choose the food they want to eat and the desired quantity. There are three different types:

• Self-service, currently the most common: customers go to the display table, serve themselves what they want and take the plates to their table.
• Table service: guests choose what they want from the display and the waiter subsequently brings it to the table already served.
• Tasting service: diners may stand or sit, while waiters gradually bring out preparations on trays so that all dishes can be sampled.

What should you consider when choosing the type of service for a restaurant?

Various aesthetic and logistical factors must be considered when making this decision. Before choosing, do not forget to weigh up details such as:

• The restaurant concept you have in mind and, especially, whether you want to offer formal or informal service.
• The available space on the premises and the different arrangements in which tables and, where applicable, service trolleys can be positioned.
• The number of waitstaff on the team, their training and their level of skill.

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