Table Services
Food is cooked tableside, similar to cart French service, with the exception that servers put the food on platters and then pass the platters at tableside. Guests help themselves to the food and assemble their own plates. Note: It is important for the planner and caterer to have the same understanding of time and costs for this service style.
Food is prepared tableside. Hot foods are cooked on a rechaud (hot plate) that is on a small table (gueridon). Cold foods, such as Caesar Salad, are assembled on just the gueridon. Servers plate the finished foods onto individual plates and serve them to guests from the right. Note: This is the only style of service where food is served from the right.) Foods, such as desserts, are typically prepared and are displayed on a cart the is rolled to tableside where the guests can make their selections.
American service is the most common. This method of serving, in which portions of food are placed on plates in kitchen (except for bread and butter and salads which are served on the table) and served to each guest .
Guests are seated and large serving platters are set on the dining tables for sharing. Similar to Family-style.
Perfect for Date Night or intimate dinner parties. Guests are seated and there is one server per two guests. Servers wear white gloves. Foods are pre-plated and the plates are fitted with dome covers. Each server carries two servings from the kitchen and stands behind the guests assigned to him/her. At the direction of our event captain, all servings are simultaneously set, with precision, in front of all guests and their dome covers a removed.