Appropriate for smaller groups. Table are arranged closer with each other

This type of dining room lay out is self service. The guest or diners form their line near to the table to get their food while a waiter scoops serving portion and places them in the plates of the guest or diners.

Place plate

Dinner Plate

Breakfast plate

Soup Plate

Cup and Saucer

Cereal Bowl

Soup Taureen

Sugar Bowl

Bread and butter

Salad plate

Gravy Dish

Teapot

Dinner fork

Salad fork

Butter Knife

Steak Knife

Dinner spoon

Dinner knife

Soup Spoon

Food Tong

cake server

Teaspoon

Serving Spoon

serving fork

Sherbet glass

goblet

old-fashioned glass

high ball

cocktail glass

cordial

Champagne glass

brandy snifler

tumblers

collins glass

runners

This is a type of service used by Filipino without the used of waiter and waitresses. All members are usually the family members who remain seated until the meal is through. They are one who served themselves. All meal course are serve on the table with a serving spoon for each meal course.

This type of service is usually done for guest not more than eight. Some food are prepared directly on the table and some are directly taken from the kitchen and served in individual Dishes. This is similar to English Service wherein diners have the duty for serving the different courses. It differs from the English service in the manner that the serving task is assigned among family members or diners instead of just one server.

This is somewhat similar to family compromise style and is less formal than Russian Service. Both the host and the hostess are seated at the opposite end of the dining table and participate in serving the food. The food is serve from the table rather than from the side. All food are placed on the table and served by host or the hostess.

This type of service is more economical and speedy than the Russian or Continental Service and the French Service since only one waiter or waitress is needed to serve the guest. The food is arranged on a large plate on the stand and served by the waiter or waitress to the dining room. The plates of food are then served by the waiter or waitress.

It also called formal service it is used in luxurious restaurant and hotels because it is dignified and elaborate pattern of table service. The table setting is simpler. The table is set with formal cloth and dinner napkin with only table decoration on the table.

This type of table service is usually done in luxury dining rooms. It has two waiters or waitress in each station. The Principal waiter is acted by the chef de rang or the chief of rank. He takes the order, serves all kinds of drinks, and prepares the food at the table.

This type of table service is used for serving meals for the sick in hospitals or at home or in serving breakfast in bed. This is made to known as by the increase of appreciation of people on fine dining and eating while watching or relaxing.

This is usually done in small group using a small dining table and a small dining area. Food are prepared in plates in the kitchen. They are made ready for serving and placed on the table just before the diners sit down. Food is served from the side rather than from the table.

This is the most economical and the most commonly used in the supermarkets, groceries, malls, coffee shops, drugstores and other establishment.

Widely used in school, business institution, and other establishment because it caters a large number of people. It is used when there is no large table to accommodate all the diners plus the food.

This style is used in cafeterias and fast food service establishment that use buffet services, smorgasbords, vendo machines, and drive-ins.

This style is used in cafeterias and fast food service establishment that use buffet services, smorgasbords, vendo machines, and drive-ins.

Place Mat