Well I'm sure there is a prescribed service protocol and each person would find the best way to deliver it. For example, the FA said that the aisle is so narrow that she finds it difficult to hold a tray and making a turn around, so she would have to lift the tray to above the height of the suite walls. While one FA is doing the drinks and nuts to the end of the cabin, the other one from the galley started picking up the nut ramekins and refills. When the drink cart got down to the last row, the other FA from the galley started delivering the appetizer trays and bread by hand up to row 5. Then the initial drinks cart goes back to the galley and they switched out the appetizer cart to continue delivering the trays from 6-10. The crew on today's flight delivered the dinner service without requiring anyone to stow the monitors, so they just reached out either over the monitor or between the edge of the screen and the suite wall. I think these are the kind of details and pace that the crew will have to work out amongst themselves in real time and find what works for them by experience.