Service Traditions:

English / Silver service. Waiter plates food at the table from serving dishes.
French service. All courses laid out on a separate table. Guests serve themselves.
Russian service. Dishes laid out on a table at which Guests dine and serve themselves. Courses served one after another.
American / Plated service. A Chef plates food in the kitchen. Waiters then serve plated dishes to Guests.

Types of Menus:

‘A la carte menu. Individually priced dishes are listed on menu. Guests choose their meal.
Table d’hôtel or set menu. Menu lists a limited number of options per course from which Guests choose. Dinner charged at a set price.

Buffet service. All dishes are displayed in an area away from the tables. Guests help themselves.
Banquet service. Menu lists a limited number of options per course. Dishes are delivered plated to Guests.
Bistro service. A simple style of service used in smaller settings.
Counter service. An open kitchen, surrounded by a counter where Guests sit and watch the preparation process.
Fine dining. Offered at more upscale establishments. Elegant atmosphere and attentive service. Superb food, excellent wine.