Service styles range from plated and assisted service to single point and even self-service.

For plated service, waiters carry plates out from the kitchen, being careful not to disturb the food that is arranged on each. It is recommended that no more than four plates are carried in one passage between kitchen and table, although ideally, the waiter should carry just 2 plates in his or her left hand, leaving the right hand free to handle other things as needed. For formal plated service, female guests (starting with the first lady seated to the right hand side of the host, and continued in a clock-wise direction) are served first, followed by the men and then the host. Less formal service follows the same order but doesn’t differentiate by gender.

Assisted service is commonly used for buffets, where dishes are laid out on a table and guests can help themselves, sometimes with the support of a server. It also works for carvery-type service, where specialized chefs are placed to carve and dish up meat or fish to guests who then serve themselves their own salads and vegetables that act as accompaniments.

Single point service involves the ordering and being served at a single point like over a counter top. Many take-away chains and food kiosks make use of this method of service, including drive-throughs and mobile food trailers.

Self-service is the term used to describe service that is non-existent. In other words, self-service requires that guests select their food and serve it to themselves before proceeding to a check-out point to pay for it – the only transaction that occurs is between the customer and the cashier (i.e. no maître ‘d’hôtel, waiter or other service provider is involved). This type of food service is common in canteens, or automated food and beverage dispensers (such as a vending machine).