In Italian-style service (in Italian, servizio all'italiana) the plate arrives already composed from the kitchen and the waiter sets it in front of the guest. There is also a version with the cloche, the cover lifted at the table. It is the basis of most seated receptions: weddings, corporate dinners, conferences with a served lunch.
It is quick and even: the chef controls portion and plating, and all tables receive the same dish at almost the same moment. To serve everyone together, though, you need a well-organised kitchen and a suitable pass, the counter the plates go out from. In the room there is less theatre than with trolley services, but timings stay under control.
What to ask
Ask how many waiters serve each course and how long passes between one and the next. If you want a more theatrical moment, ask whether a Russian-style or guéridon passage can be added. The comparison is in the guide to types of banqueting service; for formal evenings see the corporate gala dinner.
