In one modern version of "service à la russe", courses are brought to the table in sequence. Only empty plates are set in front of each guest and guests make selections from a variety of dishes and fill their own plate. In another, common in restaurants, a filled plate is placed in front of a guest, pre-portioned away from the table. Often the meat is pre-portioned, but diners serve themselves with vegetables and side-dishes. In an American formal dining course, typically each course is served sequentially. Guests are served plates already filled with food in individual portions. Often, guests have an opportunity to choose between vegetarian or meat entrées. There is no opportunity to request something different or to ask for more than a single serving.