The way a hotel or restaurant acts its customers. Portions of meals tend to be plated when you look at the home by employees and served separately by an associate of providing staff. Refer to english service and french service.
A method of offering resort or restaurant meals, where portions of food are positioned on plates in cooking area (excluding bread and butter and salads which are served up for grabs) because of the organization's staff members and served to each visitor by a waiter or waitress. See also English service and French solution.