Table service
Table Service
Table service (/ˈteɪbəl ˈsɜːrvɪs/) is a term used in the hospitality industry to refer to the act of serving food and beverages to customers at their tables in a restaurant, café, or other food service establishment.
Etymology
The term "table service" originates from the practice of serving food at a table, as opposed to other methods such as counter service or buffet service. The word "table" comes from the Old English tabele, which is derived from the Latin tabula, meaning "a board, plank, flat top piece". The word "service" comes from the Old English sērvice, from the Latin servitium, meaning "slavery, servitude".
Types of Table Service
There are several types of table service, including:
- American service: The food is plated in the kitchen and served to the guest.
- French service: The food is partially prepared in the kitchen and finished at the table in front of the guest.
- Russian service: The food is fully prepared and pre-cut in the kitchen, then served on a platter to the guest.
- English service: The host or hostess serves the food from a platter to the guest's plate.
Related Terms
- Waitstaff: The personnel in a restaurant who attend to customers, taking orders and serving food and beverages.
- Maitre d': The person in charge of the front of the house in a restaurant, responsible for reservations, seating arrangements, and overall customer service.
- Busser: A restaurant employee who assists the waitstaff by clearing and cleaning tables.
- Sommelier: A trained wine professional who specializes in all aspects of wine service, including wine and food pairing.
External links
- Medical encyclopedia article on Table service
- Wikipedia's article - Table service
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