Commonly found in private dining rooms

Using the cart method, servers prepare dishes tableside for guests on a cart called a gueridon.

The server presents a tray of menu items and guests are invited to serve themselves from the tray. This is the type of service often used at catered events to pass hors d’ oeuvres.

With banquet service, the food is prepared in the kitchen and served from a platter onto each guest’s plate from the left.