Food Service Plate service, also known as American service, is the most common form of banquet service. The food is assembled in the kitchen and waiters deliver plates to the tables. Cold food may be plated ahead of time and stored in refrigerators. Hot food is plated just prior to delivery and is sometimes served from a number of stations set up in the kitchen. Guests are served from the left, with the plates being picked up at the end of the course from the right. Plate service requires the least skill on the part of the service personnel. With Russian service, food is served from platters and waiters work as teams placing the food items individually on the diner’s plates. Russian service, or platter service, requires more space between tables for waiters to move freely, and a larger and skilled labor force. French service, also called cart service requires sufficient space between tables for waiters to move about freely. More experienced waiters are required for this type of service because much of the food is prepared tableside on a gueridon. Decide whether the following statements are true or false according to the passage. If it is correct, please choose "A". If it is not correct, please choose "B".