To serve food carved or served at the table  Semi-formal method. It is more convenient for the carver if only one plate is placed in front of him at a  time. Hot plates should be kept on the side table, one set in front of the carver, and a second held in the left hand. The waitress should stand at the left of the carver, unless he prefers the opposite side. When the plate in front of the carver is filled, it is removed from the left with the right hand, and a hot plate put in place with the left hand in order to reduce interference with the carver. After placing the filled plate, the waitress should secure a fresh plate from the side table and return to the same position by the carver.

This  method means slow service and should not be followed unless the number to be served is few or there is more than one waitress. It may be hurried by having the vegetables served at the other end of the table. In this case, the plate must be carried from the carver to the server and then placed at the intended cover. If the  vegetables, gravy, and  bread are to be passed, the following order may be observed: potatoes, gravy, bread, other vegetables, condiment, such as jelly or pickles.

Informal Method. For the informal method, all the plates are placed in front of the carver. It is wisdom on the part of the carver, with this type of service, to cut the entire number of portions before beginning to serve.

After the plate is filled, the carver may pass it with his right hand to the person at his left, or with his left hand to the person at his right. In this order it is passed from one to the other until it reaches its destination. The vegetables may be served by the carver or by someone at the opposite end of the table.

And perhaps the most important part of table service is amiable and friendly serving staff whose tact and professional skills will create pleasant and beautiful atmosphere around restaurant guests.