This is an excellent way to provide lemon service for those who need it and not forcing it on those who don't. About six wedges per table is almost always enough, unless you pre-set iced tea. Be sure all your waiters understand how your beverage service plan fits in with the overall order of service. If three upstart waiters start pouring coffee and wine with the appetizers, they're liable to start a trend that will bring your service plan to a crawl. There a few traditional styles of service that have developed over the years that have certain distinguishing characteristics.
Most operations take a few ideas from each when developing their own service standards.
Let us briefly examine each of the most common styles. American American is a common service style which most guests and banquet operations are familiar with. In this style the meals are plated in the kitchen and served in courses in the dining room. As each course is finished, the waiter will remove the guest's plate along with the eating utensil that was used and any side items. With the salad course you should remove the dressing.