The rules for restaurant serving meals are enshrined in special instructions for waiters. If you are going to work in a restaurant, then you cannot do without a good theoretical and practical preparation. If you just want to surprise your family, then self-acquired information will be quite enough to master the restaurant serving.
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French way
The French way "to the edge" is considered the most difficult way of serving dishes. There are two options for serving French dishes. In the first case, the waiter divides the food into servings and transfers the servings from the received dish to the client’s plate. In the second case, the waiter divides the food into portions and offers the dish to the visitor. If the visitor liked the proposed dish, he independently puts it on his plate.
In order for the French dishes to be served successfully, the waiter must be armed with a whole arsenal: spoons, forks, tongs, spatulas. The waiter puts the necessary devices on the brought dish, then wraps his left hand with a four-fold hand-rolled towel and puts a plate with pieces of food on the towel. Having approached the visitor from the side of his left shoulder, the waiter slightly tilts the plate so that it slightly overlaps the side of the guest plate, and transfers the food to the plate of the client.
English way
The English method provides for a side table. On this table, the waiter divides the dish into portions and puts the pieces in the plates of visitors. Individual guests dishes are installed on the side table in the same order in which they will be installed on the dining table. The side table should be placed so that customers can observe all the actions of the waiter.
If there are a lot of dishes, there can be two waiters at the side table. One of them is engaged in dividing the main course into portions, the second lays the side dish. After the food is placed on the plates of the client, the waiter approaches the visitor from the right side, takes a step forward and puts the plate in front of the guest with the right hand.