English service



Method of serving private dining room or restaurant food in which a waiter or waitress serves each guest from a large dish, starting with the host or hostess (or a guest of honor, if any) at the head of the table. In a more formal version (requiring a high degree of skill and showmanship), the host or hostess carves the meat and dishes out vegetables on each plate which the waiter or waitress serves first to the guest of honor (if any) and then to other guests. See also American service and French service.

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