Scribd
Upload
12 views9 pages

French Service Notes

The document outlines various dining service styles, focusing on French, Russian, and a less formal style prevalent in restaurants. French Service involves food preparation at the table with a focus on presentation and guest attention, while Russian Service is more efficient with food served from platters. The less formal style emphasizes portioning food in the kitchen and uniform presentation, with a single waiter serving meals.

Uploaded by

Mary Jane Canaya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
12 views9 pages

French Service Notes

The document outlines various dining service styles, focusing on French, Russian, and a less formal style prevalent in restaurants. French Service involves food preparation at the table with a focus on presentation and guest attention, while Russian Service is more efficient with food served from platters. The less formal style emphasizes portioning food in the kitchen and uniform presentation, with a single waiter serving meals.

Uploaded by

Mary Jane Canaya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 9

French Service- Luxury Dining

Service
(Most European Nobility)

- Food is cooked or finished at


the table using a rolling cart
called a Gueridon.
- Meals are served on silver
platters kept warm on a small
stove.
- The dish is presented first to
the host and then to the guest
of honor.
- Food is served and cleared
from the right, while butter,
bread, and salad are on the
left.
- For notable guests, salads
may be mixed at the table by
the captain waiter.
- Assorted pastries are served
on a covered tray or cart.
- Side tables and carts are
essential for proper service.
- Soiled dishes are cleared only
after all guests have finished.
- Finger bowls with warm water
and rose petals or lemon slices
are provided with finger foods
and at the meal’s end, placed
on doilies with a clean napkin.
French Service Employees:
- Chef De Rang (experienced
waiter): Seats guests (if no
captain is present), takes
orders, serves drinks, prepares
food at the table, and presents
the check.
- Commis de Rang (assistant):
Takes orders to the kitchen,
picks up and serves food, and
assists when needed.
- Captain Waiter: Seats guests.
- Wine Steward: Serves wine.
Russian Service involves serving food from a silver platter rather than individual plates, with one waiter handling the service, making it more efficient than French
Service, which requires two. Key features include:

- A formal and elegant presentation.


- Significant personal attention to guests.
- Heavy service ware and a table setup similar to French service.
- Food is fully prepared and pre-cut in the kitchen.
- Chafing dishes are used for some items, while others are plated directly.
- Soups may be served from tureens or pre-filled dishes.
- The waiter carries hot plates and food to the dining room on a large tray.
- Plates are served from the guest's right, and food from the left, proceeding counterclockwise around the table.
- Side salads are plated separately, and hot rolls are presented from a cart or basket.
- Soiled dishes are cleared after all guests finish their meal.

This is less formal than French, Russian, or English and is the most prevalent style in restaurants. It is characterized by portioning all the food on a dinner plate in
the kitchen, strict attention must be observed in the equality and uniformity in the plate presentation.
 Food is dished up on plates in the kitchen and placed before the costumer who may want coffee
serve the meals.
- Most food is plated except for salad, bread, and butter.
- Only one waiter serves the meal.
 Food is served from the left of the guest, beverage from the right.

You might also like