Food is plated in the kitchen and then served to seated guests.
Guests help themselves from large displays of food.
Servers mingle, offering trays of hors d'oeuvres or drinks.
Servers carve and plate main courses away from the table; vegetables and side dishes are placed on a self-serve banquet table.
Guests help themselves to large servings of food placed on the table.
Different types of cuisines are divided into several themed locations (i.e., sushi, crepes, tapas) in a reception area; promotes mingling.
A waiter serves each guest individually from a tray held by another waiter; special equipment such as a gueridon (wheeled cart) and rechaud (heating unit) is sometimes used.
Similar to French service, but waiters hold trays of food in one hand and serve guests with the other.
A buffet of baked desserts like napoleons, petit fours, and tarts.