Ultimate Guide to English Food & Beverage Service Style

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; however, this service is quite uncommon in the United States.

Previously we have shared following similar tutorials. Check those out:

Features of English Food & Beverage Service Style

English service is characterized by the following features with their pros and cons.

  • 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.
  • Sometimes due to the nature of service procedures, this service can be very time-consuming.

English Food Beverage ServiceTable Setting Procedures of English F & B Service

In English service, the following tables setting procedures are followed in accordance with the standards so as to create convenience for the guest.

  • 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.
  • If there is single guest then dessert flatware are kept above the service plate, otherwise desserts are plated by the hostess after being received proper serving dishes by the server.

Serving Procedures of English Service

The serving procedures are little bit different from the other service procedures. Here are the followings:

  • 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 entrĂ©e on a plate and passes it to the nearby guests to transfer it to the hostess.
  • 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 to 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.
  • All sauces, side dishes and vegetables are served on the table to be passed by the guests among themselves.
  • The waiter/waitress pours the ice water and places butter or margarine on the table. Bread may not be served if it is not required or ordered.
  • Soup is served either by the server on individual bowls or cups, or by the host in a tureen. Host or hostess passes it to the nearby guests and the process continues until the last guests served. Salads are also served in this manner. Cream and sugar are passed to the guests so that they may take their own.
  • 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.

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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