| A | B |
|---|
| buffet service | Meal service food arranged on table in order of meal pattern & diners help themselves. |
| family service | Meal service which serving dishes passed at table & people serve themselves. |
| holloware | Bowls, teapots, pitchers, vases, candlesticks, and flat trays. |
| plate service | Meal service during which plates are filled in the kitchen and placed on the table. |
| tableware | Metal utensils, serving pieces, and decorations for dining. |
| compromise service | Main course served & remainder of meal served individual portions from kitchen. |
| flatware | Knives, forks, spoons, and serving utensils. |
| meal service | The way in which foods are served at the table. |
| table etiquette | The rules of table courtesy. |
| cover | All the dishes needed for one person at one meal. |
| formal service | The most elaborate style meal service that requires someone to wait table. |
| place setting | All flatware, dinnerware, glassware, & linen for one person during meal. |
| English service | Meal service during which plates are filled in the kitchen and placed on the table. |
| entree | The main course of a meal. |
| A la carte | A type of menu where each item is listed and priced individually. |
