The same food can reach the table in different ways. Each style asks different things of the kitchen and the servers.
Key idea
American (plated) service: food is plated in the kitchen and carried out; most restaurants work this way. Russian service (service à la russe): courses served one after another, presented on platters and served onto each guest's plate by a server. French service in restaurants (guéridon service): dishes finished, carved, flambéed or dressed on a cart beside the table. Family style: platters set on the table for guests to pass. English service: the host carves or serves at the table.
Why it works
In history, "service à la française" meant something else: many dishes set on the table at once, which guests helped themselves to. In the 1800s Russian service, with courses one after another, replaced it in Europe, and that is the ancestor of the course-by-course meal we know.
Worked example: Name the style
A server carves a duck and flambés crêpes on a cart beside the table.
- Finishing at a cart by the table.
Answer: French (guéridon) service.
Common mistake
Thinking family style is less work for the kitchen. The kitchen still cooks every dish; it just leaves on platters.
Practice at home
- Serve one dinner at home family style and the next plated. Note how the timing and the number of dishes changed.
In Meal Prep
- Crêpes Suzette: a dish made famous by tableside service