Method from feudal times of English rule for serving private dining rooms or restaurant food. The waiter or waitress delivers portions to each guest from a large dish. Serving begins with the host or hostess, or the guest of honor, if any. These guest reside at the head of the table, or at a head table in the room. A more formal version exists that requires a high degree of skill and showmanship. Here, the waiter or waitress serves first to the guest of honor, if any, and then to other guests, but the host or hostess carves the meat and dishes out vegetables on each plate. Refer to American service and French service.