French service has two related meanings in hospitality. In table laying, it describes the formal setting of plate, cutlery, glasses, and a napkin placed on the plate — the complete, symmetrical cover expected in fine dining. In serving, it is the style in which the waiter presents each dish on a platter or flat and guests help themselves, the food traditionally offered from the guest’s left. This allows diners to choose their own portions and keeps the presentation of the platter intact. It differs from Russian (silver) service, where the waiter portions onto the plate, and from English service, where the host serves. French service suits banquets and family-style dining where abundance and guest autonomy are part of the occasion.