Susan's Blog » Demystifying The Holiday Dinner Table

  Confused about how to seat and serve the holiday dinner table? Join the club; most of what we google on this subject contains misinformation and can leave us more perplexed than enlightened.

So, let’s dig in by first understanding that “modern” forms of dining service have evolved since medieval times. In fact, the word “dining-room” first began usage in 1601. Understanding that the passage of time necessarily and appropriately modifies the dictates of etiquette, this evolution has melded aspects of the table service used today. As we all prepare for holiday dining, the following will assist in understanding and using the various forms of dining service.

1.    Service a la francaise (French Service): 
With this form of service, the meat and seafood dishes are generally carved in the kitchen. The server presents a large platter of food to the left of the dinner guest with the guest serving him or her self.  The platter generally consists of a meat dish as well as
vegetable sides and can be thought of as “serving all dishes at once.” Some consider this form of service the most elegant and it is customary at many formal dinners in America and abroad. One disadvantage of this service is its dependence on wait staff to simultaneously bring all
dishes to the table.

2.    Service a l’anglaise (English Service): Here, all courses are served at the table by the host or hostess. During this service, the soup tureen and food platters are placed near the hosts who serve the courses on individual plates.  Then, the server delivers each course from the guest’s left.  This is considered a more economical way to serve because it allows the host to limit food portions and is less dependent on wait staff.

3.    Service a la russe (Russian Service):  This term came into common usage in the early 19^th Century and has evolved into a service where plated courses are sequentially brought to the table in set order.  Here, the server presents the entrée dish of meat, fish, or poultry whole, then carves it in front of the guests.  Then as now, the beautifully decorated platter may be paraded around the dining table for admiration. More commonly, a gueridon (serving table) with rechaud (side burner) may be used by fine dining restaurants or at home, allowing the dish to be carved in front of the guests and plated.

4.    Service American Style:
Here, the food is carved and plated in the kitchen, then served to the guest’s left.  The advantage of this service is that it is an efficient and less expensive way to serve in that it can be minimally dependent on service staff.  It also allows the host to dictate portions and flavors to entice the palate.

5.    Service Family Style:  Family style dining involves the placement of multiple dishes of food on the table for guests to serve themselves.  Here, a diner reaches for the closest dish to first offer it to the person on the left before serving him or her self and then passing it to the next diner to the right. 
This is considered a very efficient way of serving a family meal and allows children the opportunity to make food choices.  However, the time needed for platters to make it around the table may cool some dishes and mix or clash flavors.

6.    Buffet Style:  A favorite way to serve holiday hordes, buffet service lays out dishes on tables that allow for people to take a plate, flatware, and napkin and proceed to serve themselves.  Dishes are usually laid out according to the order of dining and category.  For example, appetizers, entrees,and desserts are generally each placed on the table by type.  Seafood or meat or vegan dishes may be grouped together within each type to allow for guest convenience and move the line more quickly.

Whichever form of dining service chosen, both hosts and guests are responsible for making sure all at the dining tables enjoy the conversation and camaraderie. So, break out your best social skills and be charming, positive, and more interested in those at the table than the food.