STYLE OF TABLE SERVICE

Russian Service
Formal and elegant service very similar to (but faster and less expensive than) French
service, except that the food is completed (prepared and garnished) in the
kitchen and only
one waiter (server) is used.

American Service
A method of serving hotel or restaurant food, in which portions of food are placed
on plates in kitchen (except for bread and butter and salads which are served on the table) by
the establishment's employees and served to each guest by a waiter or waitress. See
also English service and French service.

ENGLISH SERVICE
Method of serving private dining room or restaurant food in which a waiter or
waitress serves each guest from a large dish, starting with the host or hostess (or a guest
of honor, if any) at the head of the table. In a more formal version (requiring
a high degree of skill and showmanship), the host or hostess carves the meat and dishes out
vegetables on each platewhich the waiter or waitress serves first to the guest of honor (if any)
and then to other guests. See also American service and French service.

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French SERVICE
Method of serving private dining or restaurant food in which partially cooked food is
brought from the kitchen on a cart which is used also for the final cooking. Food
is completed in front of the guests and served by a waiter or waitress who offers a dish to
each guest who helps himself or herself. See also American service and English service.

TYPES OF MENU
A LA CARTE
More of a pricing system than a menu style, an la carte menu is not defined by how
long it remains the same but by how the customer orders. Main dishes are not grouped with
side items under one price; rather, a guest orders a meat, a starch and a vegetable separately
and pays for them separately.

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Cycle menu
A cycle menu is a set of dishes or menu items that is different for each day during a
cycle and repeats. These menus are found in school cafeterias, hospitals and other
institutional facilities. The goal is to avoid boredom while keeping the dishes easy to prepare.
Cycles can run from one week to one month and beyond.

Du Jour menu
Du jour" translates to "of the day," as in "soup du jour." These menus change daily and are
focused on seasonal ingredients, preparing the freshest food possible. While some restaurants
offer only daily specials, every item on a du jour menu is a special.

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Table dhote menu

In restaurant terminology a table d'hte menu is a menu where multi-course meals with only a few
choices are charged at a fixed totalprice. Such a menu may also be called prix fixe ("fixed price"). The terms set
meal and set menu are also used. The cutlery on the table may also already be set for all of the courses.

Static menu
The most common type of menu, a static menu, changes or is updated infrequently. These
menus usually are laminated for easy cleaning and reuse or printed on a wall. Fast-food
restaurants, chains, diners and delis typically have static menus.

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Prix-Fixe menu
A prix-fixe menu offers several courses (usually with choices) for one fixed price. These menus
sometimes include amuse bouche, appetizer, salad, soup, intermezzo, seafood, meat and
dessert courses.

Set menu
A complete meal in a restaurant or caf for a stated price with a limited number of options
to choose from for each course; it is usually cheaper than ordering dishes individually from the
la carte menu.

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Fixed menu
Fixe menu can also double for a weeknight promotion. For example, a restaurant may try
offering a pre-selected meal at a set price every Monday night as a way to bring in business
during an otherwise slow time of the week.

FUNCTIONS OF MENU
BREAKFAST menu
Is the first meal taken after rising from a night's sleep, most often eaten in the early morning
before undertaking the day's work.

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LUNCH menu
A meal eaten in the middle of the day, typically one that is lighter or less formal than an
evening meal.

DINNER menu
Dinner usually refers to the most significant meal of the day, which can be the noon or
the evening meal. However, the term "dinner" can have many different meanings depending on
the culture; it may mean a meal of any size eaten at any time of day.

Midnight snack menu

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Midnight is twelve o'clock in the middle of the night. Midnight is used to describe something
which happens or appears at midnight or in the middle of the night.

Brunch menu
A late morning meal eaten instead of breakfast and lunch. meal usually taken late in the
morning that combines a late breakfast and an early lunch.

MERIENDA CENA menu

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Merienda is a light meal in Southern

Europe,particularly Spain, Italy (merenda), Slovenia and Croatia (marenda), as well as Latin
America and the Philippines. Usually taken in the afternoon or for brunch, it fills in the meal
gap between lunch at noon and dinner, or between breakfast and lunch.

AM SNACK menu
This is usually served as 10:00 oclock in the morning.
a small portion of food or drink or a light meal, esp. one eaten between regular meals.

PM SNACK menu
This is served at 3:00 pm in the afternoon. A hurried or light meal. Food eaten between meals.

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