1) Banquet Russian: The food is fully prepared in the kitchen. All courses are served either from platters or an escoffier dish. Tureens are used for soup and special bowls for salad. The server places the proper plate in front of the guest. After the plates are placed, the server returns with a tray of food and, moving counter-clockwise around the table, serves the food from the guests left with the right hand. With this style of service, the server controls the amount served to each guest. 2) Restaurant Russian: Foods are cooked at tableside. Servers put them on platters and present platters to guests seated at dining tables. Guests serve themselves.