french service
This is the most formal table service available, which is used in Clubs, Hotels, and Restaurants. In French Service, there is a side table that is wheeled to the table where your guests are seated. All the food is on the side table, arranged beautifully on Platters, Tureens, or Chafing dishes, and generally presented to the guests for inspection prior to the dish being prepared, then placed on the table. Each guest is then served from the side table. Platter Service is a modification of French Service, where food is arranged on serving dishes with a serving utensil and then offered to each guest, who then serves himself from the platter. Most French Service is for the salad course, where the server brings a salad cart to the table, prepares the salad table-side, then serves from the serving bowl. One last French Service adaptation is the custom of bringing several plates of salads or desserts to the table on a cart and allowing the customer to choose which looks the most appetizing and appealing to them.