American Style of Service

8/8/2019 American Style of Service

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Group 1

Presented by:

Martin Raynan Capacio

Guia Marie Arceo

Lovely Anne Rose Sanchez


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- It is the fastest. Least labor-intensive service style.

- It is the most commonly used, and can vary fromsomewhat formal to casual dining.


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- It save time and assures that hot food is hot and

cold food is cold.

- The space required for such service is minimized.

- Many Chefs welcome American Service.


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` When Setting-Up the Table

- The standard place setting is knife with the blade

facing inward then spoons on the right and forkson the left.


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` Amount of the Flatware

- The amount of flatware uses varies according to

the menu.


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` Bread and Butter Plate

- It is placed above the forks and sometimes slightly

to the left

- The butter knife should be set on the bread andbutter plate at angle or parallel to the forks.


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Placing Water Glass and Goblets

- The water glass or goblet place to the far right

when glasses are places above the spoons and

dinner knife.

- Wine glasses placed left of the water.


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` Napkins

- It can be folded in various ways.

- It can usually they are placed in the center of the

cover of the guests.


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` Chairs

- Chairs should be out from the table away from the

table cloth.


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` Serving the Food

- The General rule in serving is to serve the main

entre and other items that go in front of the

guests from the left, using the left hand.- Other items such as coffee, water, and wine

should be served from the right using the right

hand.


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- The water glass or goblet place to the far right

when glasses are places above the spoons and

dinner knife.

- Wine glasses placed left of the water.

- The Busperson must be aware on what guests

needs like refilling the water and suggesting drinksor beverages.


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` Removing the Dishes

- Soiled items are removed from the table by

removing items from the left-hand side with theleft-hand side with the right hand.


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` Clearing the Table

- It is done to the right using the right hand. Left-

handed servers can make an exception to thisrule. If they dont feel comfortable handling certain

items such as heavy entre plates.


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` Crumbing

- Is the moving all particles of food left on the tableafter the entre in order to have a clean table

before the dessert is served.


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We must always anticipating guests needs

Because:

Service cannot be of good quality if guests are not

anticipated.


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Thank You For ListeningGod Bless Us All!!!!!

Documents

American Style of Service