If you’re considering implementing table service in your restaurant, there’s a lot that you need to know first. From the bigger-picture “how to do it well” questions, to the smaller details of what makes it worthwhile.
What is Table Service?
Let’s start by answering the obvious question of what exactly table service is. By its simplest definition, table service is the practice of helping guests with their meal at their table; be it by the standard “waiter brings food and drinks” or a more complicated show of hospitality, the basic requirement for table service is that it happens at the guests’ table.
Different Types of Table Service in Restaurants
Now, there are three styles of table service in restaurants: American, French, and Russian. Each has its own differentiating features, and each can be better used in different circumstances.
American Table Service
American table service has become something of the standard in most restaurants throughout the world (at least, out of those that do table service). It consists of the kitchen plating food in the back and sending it, via a server, to the table. From there, the meal progresses, and the waiter eventually will clear each customer’s dishes from the table and the cycle repeats itself with a new guest.
French Table Service
French table service is a slightly different affair, sharing more in common with its cousin, Russian table service. Also sometimes called “cart service,” this style allows the guest to feel a bit more special, more catered to than its cousins.
This is because French table service makes use of large carts on which food is carried to the table on platters. From here, the waiter will generally carve and/or portion food tableside for guests. This allows them to make requests such as a smaller portion and, importantly, get a bit of a show from the table. It’s all about personal service and the flair of tableside service in French table service.
Russian Table Service
Finally, we have Russian table service. This is a bit of a more relaxed affair, though it can certainly have a bit of flair, too. The primary difference between Russian table service and the others mentioned here is that while the Russian style uses a cart, it’s designed to allow a more “family-style” approach to dining. Meals are placed on large platters, carried by the cart to the table, and then distributed with dishes to allow guests to pick and choose (and share) whatever they want.
Benefits of Table Service Restaurants
So what are the upsides of table service restaurants?
Enhanced Customer Experience
First things first, no matter what style of table service you implement, there’s one large benefit that simply can’t be ignored — hospitality. In contrast to self service restaurants, table service restaurants allow the customer to feel as though they’re being served. While it’s certainly not the vibe for every restaurant, the ease of having a meal brought to you and (occasionally) carved tableside is just something a bit more luxurious.
It allows customers to relax, enjoy the night, and eat some tasty food — and if you’re really good at table service, they get a show, too!
Increased Revenue Opportunities
One of the largest benefits of table service is that it allows your servers to upsell items at the table. Whereas in more laid back restaurants, they’d have to look at a special board or menu and choose something themselves, table service allows you to float the tasty items you’ve crafted right in front of them.
“Oh, you don’t want desert? We’ll see about that,” is the type of mindset we’re talking about here. By making a habit of running meals by cart past other tables, you’ll find that many people point and ask, “what’s that that they’re eating? It looks good.” And that, friends, is how you upsell during table service.
Improved Customer Loyalty
Another major upside of table service is that it’s generally accompanied by top-tier service. A trained, experienced server will know how to make guests feel welcome and a bit pampered, and this, in turn, causes them to want to return. While you can build return business in a lot of ways, a bit of personalized table service can go a long way to guest retention.
Disadvantages of Table Service Restaurants
Higher Operating Costs
The first thing you’ll notice is that you will have higher operating costs while running table service. Each server needs to spend more time per table and has more things to do to be ready for each table. While this isn’t the end of the world, it does mean that you’ll need to invest in more servers and, importantly, take the time to train your staff.
After all, table service isn’t likely to go well if you have an inexperienced server trying to upsell at the table — you’ve got to be subtle!
Longer Wait Times
Just as with the need for more employees, you’ll realize that tables turn over less quickly. That’s the downside of pampering your guests — they won’t want to leave. This is where training comes into play; by instructing your servers on the proper way to turn tables and get new guests in, you’re able to subtly push guests out the door, all with a smile on their faces. But without that, you’re forced to deal with longer wait times and, potentially, grumpier guests if they’re seated late.
Potential for Inconsistent Service
This is the last downside to table service restaurants — consistency. By trusting your servers to interact with guests and upsell them at the table, you’ve created the possibility for inconsistency. This, once again, ties back to servers; they need to be trained properly and carefully, and crucially, they need to be confident in themselves.
In a more American style of table service, consistency comes from the kitchen. But in French or Russian-style table service, you’ll find that your servers are just as important (if not more important) than the chefs. After all, they’re the ones doing the serving, carving, plating, and selling.
Table Service Best Practices
Consistency in Service
As with many restaurants, consistency is key in table service. Guests come to you for a specific experience, and without it, you run the risk of losing repeat business. As I’ve said several times at this point, this is what makes training so important to proper table service and, by extension, restaurant service as a whole.
No matter what style of table service you’re running, it’s crucial that you instruct your servers almost religiously. Teach them what is expected and, importantly, ensure that it’s done every time. Hammer home the importance of upselling items — especially if you’re running cart service — and be sure to run practices regularly with your front of house.
Everyone from the busser to the host and servers should have a clear idea of what’s expected from them. And this brings us to another important note; if you’re planning to have tableside plating and carving, you’ll need to instruct your servers on precisely how to do that. Provide them with good (sharp, well maintained) knives and have your chefs coach them on how to carve properly. There’s nothing more disappointing as a guest than watching a nice, fat portion get carved for their friend, only for a tiny, lopsided portion to go to them.
Personalizing the Experience
This is where things get difficult. While you don’t have to personalize service to every table, it makes table service that much more rewarding for the customer. Show your servers how to speak to guests and learn small bits of information, and then use that information. Oh, the guest at table three hates onion? We have a sauce on one of her items that uses onion — quick, go ask chef if he can make one without onion for them.
While requests like that may be a major inconvenience in faster-paced businesses, fine dining (and by extension, table service) is all about those small gestures. Similarly, going as far as to learning regular guests’ birthdays, anniversaries, children, and the like can make a massive difference to the guest. You’d be surprised what a small “congratulations dessert” can do to bring people back around.
Efficient Order Taking and Delivery
And finally, we reach efficiency. This is something that every restaurant strives for, but the simple truth is that not everyone can achieve efficiency easily. It requires attention to detail, proper training, and an insistence on getting only the best possible final result. As such, it shouldn’t be surprising that I’m about to say this once again — religiously train your staff.
If a server is struggling to keep up with ticket times or can’t seem to flip tables quite fast enough, talk to them. Figure out where the hangup is, and (importantly) find a solution. Help them figure out how to streamline their pitch, when to move on, and when to upsell — you’ll likely find that they make major steps in improvement.
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