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1- Buffet
Chaffing dishes are laid out at stations with a couple of waiters attending to them, ensuring food is warm, presentable and refilled when need be.

2- Waited to the table in platters
Waiters will collect platters with the different courses from the kitchen and serve a table of 8. Each waiter attends to 3 tables (24 guests).

3- Plated and waited to an individual
The chef will plate, decorate and serve each course and leave on the food warmer for collection by waiter. One waiter will serve 8 guests on one table of 8.
This method can only be done for certain menus as the food tends to get cold, has multiple more courses, and waiting period is longer.
Mostly used for exclusive events where there’s a talking/show program in between courses.

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