How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. In table service guests are seated at a laid table and served by staff. Styles differ in who portions the food and where.
2 · Draw a chart of styles. [Chart: table service → silver/English, family, American (plated), French, Russian, gueridon, bar counter]
3 · Silver and Russian service. Waiter serves from a dish with spoon and fork from the left; Russian shows whole decorated platters first. Elegant, slow, skilled.
4 · American and family service. Plated in the kitchen: fast, uniform. Family: dishes on the table, guests help themselves.
5 · French and gueridon service. French: guest helps himself from a dish presented by the waiter. Gueridon: carving or flambéing on a trolley at the table.
6 · Bar counter and choosing a style. Counter seating for quick, informal service; choice depends on establishment, menu, price, time, staff and equipment.
7 · In food service. Hospitals prefer plated service so each diet and portion is checked in the kitchen.
8 · Close in one line. The right service style matches the guest, the menu and the resources.
Scoring tip: A comparison table (style, how food reaches the guest, speed, where used) earns marks quickly; add one Indian example per style.
