In English service (in Italian, servizio all'inglese) the waiter holds the serving dish and portions it, with tongs or a spoon and fork, onto the guest's plate. The guest sees the whole dish but does not serve themselves.
It is quicker than French service and more personal than a ready plate. It is often used for side dishes and mains to be portioned, at dinners with a medium number of guests and a classic touch. It does need experienced waiters, though, and portions may vary from one to another. Watch the names: some industry guides call guéridon service English service.
What to ask
When a caterer offers a service by name, ask them to describe it in practice: who holds the dish, who portions and where. Also ask how many waiters are needed and how long passes between courses. The services are compared in the guide to types of banqueting service.
