American service is called "plate service" because all dishes are served separately in the kitchen. The service mode is as follows: all dishes are cooked in the kitchen and decorated separately. The plate should be heated in advance, and the main course should be covered with heat. The waiter will take them to the restaurant and deliver them to each guest from the guest's left side in turn with his left hand. After the dishes were served, the heat preservation cover was removed. If a table of guests orders different dishes, they should serve them separately according to the degree of eating. The food is served from the left and the wine is poured from the guest's right. American service is often used in coffee shops because of its simplicity and convenience.

2. French service

The French service is also called "Gueridon service" because it needs to use Guerid. French service requires two waiters to serve at the same time, one waiter and one assistant. After the waiter accepts the order, he gives it to the assistant and sends it to the cashier and kitchen, then pushes a trolley (pre-guest cooking cart) to the guest's table and prepares the corresponding equipment and materials for cooking. The assistant carries the dishes (some are ready, some are only semi-finished products) and hot plates from the kitchen to the trolley. The waiter completes the final production or cutting of the dishes for the guests on the spot, and then puts them into the hot plates, which are handed to each guest in turn from the right side of the guests by the assistant. This service mode is famous for its luxury, comfort and ostentation, but it has higher requirements for waiters, more employees and slower service speed, so it is only provided in senior western restaurants in four-star and five-star hotels.