Preplated Service or American Service | Ultimate Guide

What is a Preplated Service or American Service ?

Pre-plated service is also known as AMERICAN SERVICE -This is a style of service came form the USA and is Called PRE-PLATED SERVICE. A american service of pre–plated food which is portioned and pre-plated from the kitchen from the chef to the guest by the restaurant staff carried out from the right-hand side of the guest. Coffee shops that are informal restaurants are example of Preplated service.

American Service the most common kind of table service in America. This is a really straightforward and informal sort of service. It’s used in the coffee shops and restaurants which have a very busy lunchtime.

• This service is followed at diner or family­ style restaurant, coffee shops, acounter where casual tableware and placemats are considered as the standard and self ­serve bars and salad bars are provided.
• Pre­plating and pre­setting of tables must be done in case of American service with silverware needed during the meal.
• The preparation of food is completed in the kitchen except for the salad and the bread and butter are bought to the guests ensuring fast service.
• In this service, hot food is served hot and cold food is served cold.
• This service requires fewer dishes for service since most of the food of the meals served and garnished on one plate, hence, the usage of dishes and warewashing costs are decreased.
• It is basically preferred by the chefs, because this service allowsthem to show their creativity by organizing individual food items in an eyecatching and appealing style.
• This service can be personalized according to the situations, such asbreakfast, lunch, or dinner service.

Some advantages of American Service are

: It’s quick and simple. Less no of complaints. No stock of silver items. On plate, it looks excellent. Standard could be set and maintained easily.

Some Disadvantages Of pre- plated or American service are

Food service becomes a boring. It can’t fetch high yields and big margins. Food becomes quickly cold, frequently may need reheating. Uninterested, unnecessary, garnish can not be avoided, may annoy the guest. Too much of wastage from the plates as guest can not quantify. Big eaters stay hungry as they can not share less eater’s portion.

POINTS TO REMEMBER WHILE TABLE SETUP FOR AMERICAN SERVICE

1. All food is served from the right-hand side to the visitor.
2. Drinks are served from the right hand side.
3. Clearance is done from the right-hand side.
4. The salvor is used to carry plates, bowls, saucers, and underplates.
5. The salvour should not be used to carry full and half plates.
6. Move clockwise when you work from the right-hand side and counter-clockwise when you work from the left hand.

American service Table Setting

I have linked a video which teaches how the preplated service procedure is done in the hotel.

You can also Check : Types of Service

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