Then the service is done a laid cover on the table. Following are the type of service come under this category: English Service: Often referred to as the “Host Service” because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
French Services: It is a very personalized service.
Food is brought from the kitchen in dishes nd salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Silver Service: The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.
Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork. All food is presented in silver dishes with laborate dressing. American/Plate Service: The American service is a pre-plated service, which means that the food is served into the guest’s plate in the kitchen itself and brought to the guest.
The kitchen predetermines the portion and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.
Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in he restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole Joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant.
The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter plays a rominent part, as he is required to fillet, carve, flamb© and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. Snack-bar Service: Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter its
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