Introduction to Event Captaining
Service Types
A service is an activity a service professional offers a guest in order to satisfy their needs. There are numerous types of services, but the most common are drop-off, coffee, conference or buffet, cocktail and/or passed hors d’oeuvres, French, plated or American, and hybrid service.
Drop-off service is a kind of service in which a service professional transports or delivers food, beverages, or other resources to a given location.
Coffee service is a kind of service in which a service professional offers coffee or coffee-adjacent beverages to guests. This generally involves the use of tables and/or service stations.
Buffet service is a kind of service in which a service professional coordinates food and beverages offerings to guests. Guests may self-serve or receive portioned service. This involves the use of tables and/or service stations.
Cocktail service and/or Passed hors d'oeuvres service is a kind of service in which a service professional serves cocktails, hors d’oeuvres, or other food and beverage offerings to (generally standing or mingling) guests.
French service (service à la française) is a highly formal, labor-intensive style of hospitality executed in two distinct ways depending on the setting:
In Restaurant Dining:
Food offerings are at least partially prepared, cooked, or finished tableside on a rolling cart by a team of service professionals.
In Banquet Catering:
Food is fully prepared in the kitchen, arranged on elegant silver platters, and served directly onto the guest's plate at the table by a service professional using specialized hand utensils.
Plated service or American service is a kind of service in which a service professional serves a course to a guest seated at a table. Courses are prepared and plated in the kitchen. Common styles of plated or American service styles include sweep service and synchronized service.
Hybrid service is a kind of service in which a service professional offers both buffet service and plated or American service.
Different types of services require different types of logistical considerations. For instance, a cocktail and/or passed hors d’oeuvres service requires maintaining correct positioning to serve offerings without disrupting guest flow, drink timing, safe alcohol awareness, and a high level of guest interaction. A plated or American service on the other hand, requires precise serve-out coordination, course timing, waiter or waitress preparation, and effective communication between back of house (BOH) and front of house (FOH).