Being a great fan of mystery novels & stories, particularly English ones, I gather from their description of breakfast in a country house that it was laid out like you describe because breakfast was not regimented as to time or even attendance (unlike dinner, which had a warning in the form of the dressing gong and then announced by a gong). Apparently it was available from 8:00 a.m. or so up to 10:00 for those who cared for it and you had a wide choice of foods, from toast, coffee and juice (like modern breakfasts) up to devilled kidneys (ugh!) and broiled tomatoes.
As to what is served how, I have read that in the 19th century it was customary at dinner to have almost everything that was to be served on the table at once and the diners served themselves and passed the plates around. This was called, I believe, Continental or French service. It was replaced in the last couple decades of the century by Russian service, which was to have the various courses succeed one another and served by the butler/footmen/maids who presented platters to each guest in turn, who helped themselves, leaving no platters on the table. This, of course, has become standard restaurant service.
