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1. .
Learn about English Style
Food & Beverage Service

2. What is English Service
English service is also regarded as called butler
service. In English service, a special dinner is served
for privately organized parties or a meal is served
by servants in a private home. It is also followed in
some clubs.
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guide-english-food-beverage-service-style

3. Features of English Service
 In English service, the foods and beverages items are
brought to the host or hostess first who then pass them
down to the nearest gusts and these passing continue
until F&B items are reached to the appropriate guests.
This service procedure is done by the help of only one
server.
 English service recognized by a great deal of
showmanship for a special occasion.
 English service is less labor-intensive and quicker than
Russian service.

4. Table Setting Procedures of
English Service
• Knifes and spoons are placed on the right side
and forks are placed on the left side. A bread
knife is positioned on the bread and butter plate
keeping at a right angle to the forks.
• Wine glasses are provided to the left side of the
water glass or goblet. Coffee cups and saucers
are bought to the hostess when she will serve the
coffee.

5. Service Procedures of English Service
 The first course is typically served on the table
whilst the guests enter the dining area.
 The meat or main entree is placed directly in front
of the host with warm plates who serves a portion
of the meat or main entrée on a plate and passes it
to the nearby guests to transfer it to the hostess.
 All sauces, side dishes and vegetables are served on
the table to be passed by the guests among
themselves.

6. Service Procedures of English Service
Continued….
 If the dish requires carving then it is done by the host and
then passed to the hostess for adding vegetables and other
foods and passing continues until it reaches the proper
guest. Sometimes, the service associates also serve the
foods after the host and hostesses have finished their
respective job. Dessert is also served following this
standard.
 In such cases the host gets the last plate but no one eats
until the host starts. Sometimes the host or hostess also
keeps the first plate and sets it down next to him or her.

7. Table Clearing Procedures of English Service
Soiled dishes are carried on small tables or
stands on which food was served. Servers
may also remove these by keeping them on a
table or buffet in the dining area.

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