Counter service is a catering format in which customers sit or stand at a counter while food is served, and sometimes cooked, from behind it. Diners, sushi bars, and fast-casual outlets use the model for speed and informality, with the kitchen’s work visible to guests. It needs fewer waiting staff than table service and turns tables quickly, suiting high-volume, lower-price operations. Food safety depends on the same disciplines as any service: temperature control, clean utensils, and protection of displayed food. The counter’s intimacy, watching the cook work, is part of its enduring appeal.