Culinary Service Styles: From Buffet to Tapas

There are several different types of service available in the culinary industry. Every kind that you can think of from simple buffet, to Russian style, and last but not least butlered and open house. These and more are identified and explained below.

Russian Service

Russian Service was introduced to Russia around1810 by an ambassador of the Russian Czar. It was then introduced to France around 1850, soon spreading to other countries. Russian Service is used today, it is the most popular service style, as each guest is served individually.

Table d'Hote

Table d'Hote translates as "Host's Table". It is used when referring to a menu where multi-course meals, with limited choices, are charged at a fixed rate. Another name for this type of menu is Prix Fixe, which translates as "Fixed Price". The silverware for all courses will already be properly laid out on the table, with the first course silverware on the outside and working its way towards the plate as courses progress.

French Service

French Service was used up to around 1850. French Service from the 1800's is not the same as today's French Service. The traditional French Service was usually based off of a large menu, up to 32 courses, and was brought to the table in two to three parts. All the dishes of each part were put on the table all at once. Guests would help themselves from the dishes on the table in an unorganized and combative order. Who ever had the longest arms, usually ended up getting their favorite foods first while most others usually didn't get them until after they were cold, or not at all. At the end of each part all dishes would be removed and the process would start over once again.

Today's French Service is when the waiter serves the food onto the guest plate after doing a table side preparation of the food.

Small Plate "Tapas" Tastings

Small Plate Tasting is a service where several Table d'Hote menu items are served in smaller portions on small plates, bowls, or platters. The menu items are passed around the table for all guests to taste.

Traditional Buffet

Traditional Buffet is mostly used as the set up in restaurants, or hotels. A Traditional Buffet usually consists of several free standing buffet displays. Warm and/or cold plates are set out for guests to use at their own convenience. Traditional Buffet is an excellent service style with little need for several employees.

Stations Buffet

Station Buffet is a setup in which food is presented in a variety of small stations and guests are able to walk through the stations and choose their pick of food items. Seating for a Station Buffet is usually casual so as to make it convenient for guests to easily walk through the room without feeling crowded.

Cocktail Party

A Cocktail Party is a convenient way to entertain any kind of guests, ranging from neighbors and friends to business associates. Wine and Spirits make up most of the menu for Cocktail Parties, though finger food is an excellent addition for pleasing guests.

Butlered Menu

A Butlered Menu is most often used at Cocktail Parties. The menu items are brought around the room on trays and platters. This is an excellent manor in which menu items are easily presented to guests.

Open House

Open House is a service style in which all menu items are available to guests during the entire event. The menu is usually in the form of an informal meal. The set up is not much different that a buffet and sometimes smaller food items may be presented by servers on trays and/or platters.

Stations Buffet with Grill

Stations Buffet with a Grill is setup so that guests may have their menu items prepared on grills right in front of them. An example of this type of service is the Mongolian Grill, where for a single price guests choose their food, all Asian, and their choice of sauces. Once guests have made their selection they take it to the end of the line where chefs prepare all of their ingredients together on the grill, right in front of their eyes.