Can someone here give me details of a banquet service style called "HAND SERVICE"?

I would like to understand the following about hand service

  • is it synchronized service (signaled by the team leader) for a particular table AT A TIME after which the team repeats their coordinated service for the other (say 3) tables in their allotted section thus requiring 12 waiters?
    or
    is it dining area wide synchronized - that is 48 servers will stand behind 96 guests (1 server per 2 guests) and ALL will places the 1st plate and then the 2nd at one time on receiving the appropriate signal meaning all attendees will receive service at a time?

  • is this a.k.a a timed sweep service ?

Thanks for any help on this frm trained and experienced banquet servers and managers and catering directors

Keep Safe

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