The French service method of serving private dining or restaurant food in which partially cooked food is brought from the kitchen on a cart which is used also for the final cooking. Food is completed in front of the guests and served by a waiter or waitress who offers a dish to each guest who helps himself or herself. The Russian service is formal and elegant service very similar to (but faster and less expensive than) French service, except that the food is completed (prepared and garnished) in the kitchen and only one waiter (server) is used. The English service method of serving private dining room or restaurant food in which a waiter or waitress serves each guest from a large dish, starting with the host or hostess (or a guest of honour, if any) at the head of the table. In a more formal version (requiring a high degree of skill and showmanship), the host or hostess carves the meat and dishes out vegetables on each plate which the waiter or waitress serves first to the guest of honour (if any) and then to other guests. The American service is a method of serving hotel or restaurant food, in which portions of food are placed on plates in kitchen (except for bread and butter and salads which are served on the table) by the establishment’s employees and served to each guest by a waiter or waitress.