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The service techniques that you use will depend on the country you are in and your training.The service techniques that are generally used in US are: Dishes are served from the left side of the customer and removed from the right side of the customer.Beverages are served from the right side of the customer.How to serve from a platter or bowl?when serving from a platter you can use the following techniques: 1. Hold the serving fork and spoon in your right hand.the tines of the fork and the bowl of the spoon should be pointing up.the fork will be on top of the spoon.The spoon should go between the index finger and the middle finger.The fork will go between the thimb and index finger.2. Gently scoop the food into the spoon.push the fork down to hold the food in place.if left-handed persons move their glasses to the left of the cover you may pour from the left.Some people may want to drink the same beverage all the time.Keep this in mind.Don't forget to fill their water glass.European service is different: From the left you present platters, serve from platters, serve salad as a side dish, and clean the cover.From the right you set and remove plates, change flatware and pour beverages.The same is done all the way around the table.

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Fine Dining – The accoutrements of a fine dining establishment are table linens, china, luxurious surroundings, and subdued lighting to encourage lingering. There is a host or maître d, who is in charge of all servers, bussers, and the sommeliers, or wine stewards. There is an extensive menu and an equally extensive wine list. Fine dining is a very slow-paced dining experience, where your guests will be around for several hours.The fine dining experience promises the customer a full service restaurant with highly trained staff in uniform or more formal attire than jeans and a t-shirt. The kitchen staff is usually formally trained and has a traditional hierarchy in terms of staffing. The menu is typically extensive and features high quality and often unusual ingredients that require elaborate preparation. Orders are prepared individually, with great attention to detail. Presentation is typically very artistic.Fine dining also offers a full bar with separate bar staff. The sommelier is also responsible for the wine that the restaurant offers.Bistro/Trattoria – This is a nice restaurant, often family owned, and covers quite a range of establishments that range all the way from table-cloth covered, to a more simple style. A bistro is more typically French, offering contemporary cuisine, with good-sized portions. Wine is often available, but from a very limited list. Most bistro cuisine offers fresh local produce.Trattorias are traditionally Italian and are less formal than the fine dining experience. The service is casual, the prices are reasonable, and the emphasis is on return customers, rather than on fancy food.