waiterservice

Waiter service, or table service, is a method of dining service in which trained staff attend to guests at tables, taking orders, serving courses, and clearing dishes. It contrasts with counter service or self-service styles. In traditional table service, guests are greeted, menus presented, and orders recorded by a waiter or server. Courses are delivered as they are prepared, wine selections may be assisted by a sommelier, and dishes may be plated in the kitchen or brought to the table.

A typical sequence includes greeting, taking the order, delivering beverages, serving courses, and clearing plates between courses. Bussers or runners support the process by clearing plates, resetting the table, and assisting the servers as needed. The service pace is managed to match the kitchen output and guest preferences, with attention to pacing, diplomatic table presence, and accuracy.

Variations in waiter service include full-service table service with single-plate or multi-course formats, and family-style service where shared dishes are placed on the table for guests to serve themselves. In many settings a captain oversees service for a section, while specialized staff such as sommeliers handle wine service, and sometimes pastry or banqueting staff coordinate large events.

Training and operations focus on product knowledge, menu engineering, guest relations, timing, and upselling, as well as practical skills like plate carrying and knife work. Technology such as point-of-sale terminals and handheld devices supports order accuracy and communication with the kitchen. Waiter service is common in restaurants, hotels, and catering events, offering a personalized dining experience while maintaining efficiency and consistency.