Table Service and Settings

For most people, the serving of a grand dinner is nearly as important as what is served. Part of the aesthetic pleasure of the occasion is the spectacle of the service, how the table is laid and the manner in which the dishes are presented. Although variations exist, the basic choice is whether to display a group of dishes on the table or to serve them sequentially. A banquet is expensive to produce whatever the mode of service, but the manner of presentation determines whether more resources are allocated to preparing the food in the kitchen or serving it in the dining room.