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?
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