The world goes crazy when it comes to food. At the weekend and on special occasions you sit down with the food app and search for the nearest Greek Restaurant in Sydney which can attend you with a finely smoked and cooked Brizola and Frappe. There are numerous types of food serving techniques which serves a specific purpose. The table service is the oldest form of food serving technique. It is practised mostly in the household where the whole family commemorate dining together. The members sit around the table and the dishes are placed right in the middle of the table with serving spoon. Mostly, there are no waiters or attendees and the members serves the food for themselves. With the family members attending the meal at the same time it will righteously create a joyous environment. This kind of service was first introduced in the Philippines and so is also known as the Filipino service. The hospitals, airlines, room service uses the second kind of service which is known as the Tray service. In this kind of the service, a measured portion of the food is served on a tray and given to the customer or guest. This is not like sitting at a table and having your food. The tray is served with all the cuisines together which includes the starter, main course and the dessert. The Blue plate is used when you are with a comfortable group and you don’t have to follow any eating etiquette. If the table is small, serving different food in the individual platter is not possible as it will not fit in the small place. All the items are served in one plate separated with barriers. When you stay along with your family there are times when you have to compromise on certain things and this gave rise to the compromised service. This is adapted from the English and Russian table etiquette where the main item is served on the eating plate directly from the cooking pan and rest of the side dishes are served later as required. If you are an American or stay in any part of America then you would be familiar with the American style of serving food to the guests. The platters are placed on rolling stands and are taken by the waiter to the dining room. As there are multiple trays on the stand at a time it is easier for the attendees to serve multiple guests at the same time.