This study aims to summarize the scientific knowledge and the empirical knowledge of the authors of this article about the four main types/styles of individual service in full-service food establishments. In addition, as secondary objectives, it seeks to simplify and standardize the types of classic services in restaurants. These objectives were met through a positivist methodological approach. The research techniques used were the comparative analysis and a summary of the state of the art on the typology of classical services combine to the empirical knowledge of the authors. Subsequently, the validation of the proposal for standardization was made by a panel of evaluators. We came to simplify the services into three basic categories: French Service; Direct English Service and Plate Service. The study herein presented is of an exploratory nature and, thus further scientific studies should be conducted in order to deepen the knowledge on the topic.

Particularly, there is lack of research on the mise en place. Keywords: Restaurants; Types of service; Culinary Arts. 3 THEORETICAL FRAMEWORK The meal service should prioritize the customer's comfort and convenience, be efficient and meet the expectations of the final consumer. Historically the services called French, English, and Russian Styles 'corresponded to complete and individual types of meal services' ( ). As time went by, and with the stabilization and unification of Europe those styles ended up combined. When they migrate to the American Continent the mingling of styles continued and, eventually, they gave rise to the American Service ( ). At this point it is important to clarify the chief aspects related to those four main individual full services and their variations, as well as the discrepancies between the different theories and, therefore, where the theoretical framework falls short of services standardization.

English Service (traditional) English service, also known as 'host service' ( ), originated in the traditional homes of the British aristocracy, where 'the host carves and serves the portions to the family and guests assisted by the domestic staff' ( ). Download The Software Licensing System Reset Tool Package Now there. Subsequently, this type of service spread to the country clubs in the United Kingdom (CIA, 2013). The English service is less formal, less labor intensive and, thus, less expensive and considerably faster. It is a style of service more intimate and personal, creates a more communal atmosphere close to genuine hospitality, referring to family and to British households. For this reason it is graceful and adequate for intimate groups, and can be used occasionally for a special dinner served in a private dining room of a restaurant (CIA, 2013; Martinage & Martinage, 2013).

Like in the Russian service, all the food is prepared in the kitchen and brought to the dining room to be placed and served to the guests/customers (CIA, 2013; Martinage & Martinage, 2013; Dahmer & Kahl, 2001; ). The host or hostess, in particular occasions represented by the head of the house, serves the food from the platters, bowls and/or vessels which are brought from the kitchen and placed before him or her at the head of the table (CIA, 2013;; Dahmer & Kahl, 2001; ). Traditionally he or she carves, debones, fillets or portions the main course, dishes it up with the garnish on individual plates and serves it to each guest.

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Alternatively, the host only carves and put the portions on the plates, handing over the plate to the person sat to his or her left (generally the second person in the house hierarchy) who serves the garnish and passes the dish to the guest of honor and to the other guests. The host determines the order of precedence of the guests (; Dahmer & Kahl, 2001; ). Another option of service, less formal and more contemporary, the host or hostess, hands over the dish to the closest person who passes it to the guest sat next to him or her, and so forth until all the guests are served (CIA, 2013). 3.4 Direct English Service The English service (traditional) is not commercially viable.

However, with adaptions and modifications it can be commercially useful for events or in restaurants reserved to private groups. After the food is brought from the kitchen, part of the dining room brigade dishes up food and the others carry, present, and deliver each plate to the diners. In restaurants, the English service techniques are adapted in a more formal way ( ) inasmuch as to have this service adapted to a normal operation and not only in events or for private dinners. In this case, that variation is called Direct English Service and it is characterized by two aspects. First, the food comes fully prepared and assembled from the kitchen in suitable containers, and there is no tableside food preparation, in front of customers.

Second, the server presents the serving dishes from the left side of the customer, and using the serving cutlery (spoon under the fork, both facing upwards, as tongs) serves a portion of food directly on the customer's plate ( ). However some authors posit that the food should be served from the right' ( ), give rise to discrepancies of concepts and between the customer and server. American Service or Plate Service The American service (considered as a mix of the three above-mentioned styles) is less formal, less expensive, and more efficient than French, Russian, or English styles and, it still has a certain level of elegance (CIA, 2013). Maybe it is, currently, the most widespread in the commercial catering world and, thus, is has various names and variations, called the simple service, plated or plate service, executive and, also, A l'assiete (;; Dahmer & Kahl, 2001;; CIA, 2013; ). Despite the names they share a common feature.

Essentially, all cooking and plating is done in the kitchen and then the individual plates are set before the diners (CIA, 2013; Dahmer & Kahl, 2001;;; ). Given the fact that the food is prepared, assembled and plated up in the kitchen by the chef or 'under the supervision of professional chefs, the food may be presented in a very attractive way [.] Many chefs prefer the American service because it gives them the opportunity to showcase their creativity, plating the food individually in a visually attractive manner' ( ). This kind of service suited United States' need for cost optimization, efficiency, allowing for a fast turnover and high-volume operations (CIA, 2013). Other advantage of the American service is the possibility to adapt it to various situations and needs, from breakfast, to lunch, or dinner services ( ). Some authors (Payne-Palacio & Theis, 2009) do not determine the order of service, although the general rule is that the server approaches the guest from the right side, with the prepared dish brought from the kitchen on the left arm, and sets it in front of guests with the right hand (CIA, 2013; Dahmer & Kahl, 2001). Furthermore, adding to the controversy ) present the service from the guests' left, without justifying it. ) posit that this style of service should prioritize, contrary to the other types of service, the predominant hand of the server, in order to expedite service.

The same authors claim that the 'violation' of that rule is acceptable, and even welcomed, in case of a left-handed server, allowing them to carry up to three plates with the less used arm and serve them with the predominant hand, ensuring that the plate is set before the diners more swiftly, safety, and precisely ( ).