Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine.

Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.

[citation needed] In these more formalized dining events, the courses are carefully planned to complement each other gastronomically.

[citation needed] In service à la française, food is served "family-style", with all courses on the table at the same time.

Alternatively, buffet style is a variation of the French service where all food is available at the correct temperature in a serving space other than the dining table.

In this scheme, when diners are served the first course, they can depend on finding the correct implement at the outermost edge of the arrangement.

This scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course.