servering

Servering refers to the delivery of prepared food and drinks to guests within hospitality environments such as restaurants, cafes, bars, and catering operations. In Swedish, Norwegian, and Danish, the term also denotes the broader dining service and the staff responsible for it. The practice includes greeting guests, taking orders, presenting courses, and clearing tables.

Service styles vary: table service where a server takes orders at the guest’s table and delivers courses; counter or quick-service where patrons order at a counter; buffet or self-service where guests serve themselves; and family-style or more formal methods such as silver or French service. Each style implies different roles and workflows for servers, kitchen staff, and bussers.

Typical responsibilities of servers include menu knowledge, allergen awareness, upselling where appropriate, pacing the dining sequence, ensuring guest comfort, and handling payments. Hygiene, safety, and compliance with licensing requirements are integral to the role. Training often covers wine and beverage service, point-of-sale systems, and customer service etiquette.

Global variations exist in tipping and service charges, which can influence service expectations and wages. In some countries service is included in prices or regulated by unions or hospitality associations. The term servering thus spans both everyday dining and formal hospitality contexts, reflecting local customs and industry standards.