SIMPLE PRACTICE OF ENGLISH AND FRENCH SERVICE

                   

                                  
                 

English service is often referred to as the “”Host service”” because the host plays an active role in the service. Food is brought on platters by the waiters and is shown to the host for approval. The waiter then places the platter on the table. The host either portions the food into the guest plate directly or portions the food and allows the waiter to serve. For replenishment of guest food, the waiter may then take the dishes around for guest to help themselves or be served by the waiter,.

                                                      

French service is a personalised service. Food is brought from the kitchen in dishes and salvers which are placed directly on the table. The plates are kept near the dish and the guests help themselves.