The Culinary Professional
Chapter 45 Table Service
American service. A style of service in which the server delivers plates of food directly from the
kitchen to the guest, also called plated service.
back-of-the-house staff. Refers to the kitchen personnel including chefs, cooks, dishwashers, and
receiving clerks.
crumber. A tool used to scrape and scoop crumbs from the table.
family-style service. A style of service in which the waitperson places serving platters of prepared
food in the center of the table so the guests can serve themselves.
flambé (flahm BAY). A French term that means “to flame” and refers to a dish that a server finishes
by setting it aflame at tableside.
flatware. The name for knives, forks, and spoons.
French service. A style of service in which the servers cook and prepare dishes in front of the
customer.
front-of-the-house staff. The service personnel that work the dining room.
maître d’hôtel. The position responsible for the entire dining room operations; also called the dining
room manager.
place setting. The china, flatware, glassware, and napkin used by one person.
point-of-sale (POS) system. A computer-based ordering system that transmits the order to the
kitchen, produces the customer’s bill, and keeps track of important data.
Russian service. A style of service in which the front-of-the-house staff serves food from a platter
onto preset plates in front of the guests.
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