Foods which are well planned and prepared lose their appeal if these are not served attractively. Proper serving calls for the use of appropriate table appointments-flatware (spoon, fork, teaspoon, knife), dinnerware (plate, saucer, cup, serving platter), glassware (glasses) and linens(table napkin, tablecloth, underliner and placemat).
The setting of the table or table service may be formal or informal depending on the occassion.
When the members are seated and all foods are served from the table by being passed by the mother and father who are at the head table, the service is called Family Service. This is the most commonly used service in the Philippines.
When all the courses, soup, meat or dish or poultry, vegetables, salad, rice, bread and dessert are served on a compartmentalized tray or plate, the service is called Tray or Plate Service as the case may be.
During special occassions, guests help themselves by gettinghteir choises from among those which are placed on the table. This serice is called Buffet or Self-Service because the guests help themselves to a second helping by returning to the food laden table.
The most complicated table service is the Russian or Formal Service. In this type of table service, thera re at lest five courses which are all served from the kitchen. This is a food service which cannot be used without a helper as this necessitates the use of numerous table appointments, one set for every course in the menu.