Russian Service

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Use the Correct Hand A server always uses the hand that matches the side of the customer being served. Use the left hand for serving from the customer's left, and the right hand for serving from the customer's right.

Family Service

Family service is used in a casual-dining atmosphere. In family service, food is delivered on a large platter or dish to an individual table. Customers serve themselves and pass the food around the table. This type of service creates an atmosphere of eating dinner at home. Foods are prepared completely in the kitchen and placed on platters or in casserole dishes. Then, they are placed in the center of the customers' table with the correct serving utensils and a service plate for each customer.

One advantage of family service is that it allows customers to choose their own portion sizes. Customers are also free to take second servings of a food if they want more. On the other hand, this service style can result in a large amount of food waste. It also lacks personalized service.

i 1FIGURE 6A Booth Seating

' Booth Service In booth service, all customers are served from a single focal point. Why would you serve the customers in the back of the booth first?

Focal Point For Memory Skills
Focal Point

Banquette Service

Banquette (ban-'ket) is a type of seating arrangement in which customers are seated facing the server with their backs against the wall. (See Figure 6.2.) Use the following guidelines when you serve at a banquette:

• Treat both ends of the banquette as focal points. Serve one side of the table at a time.

• When you serve a banquette with more than four people, serve each end of the table as you would a booth.

• Hold the beverage tray in your left hand. Serve with the right hand. Stand with your right hip close to the table.

Classical French Service

The most elegant and elaborate style of service is classical French service. It is used internationally when a formal style of service is desired. An important element of classical French service is that some foods are fully or partially presented or prepared tableside.

Tableside means at the table, in full view of the customer. This means that classical French service requires more time and labor than modern American plated service.

Servers of this style must be highly skilled. Successful classical French service uses a team system. The typical French brigade consists of a four-member team. Each member of the team has a specific duty:

• Captain The captain is responsible for supervising and organizing all aspects of classical French service in his or her station.

• Front Waiter The front waiter assists the captain when serving food and should be able to perform the duties of the captain in his or her absence.

j Back Waiter/Runner The back waiter or runner brings all of the food from the kitchen area to the service area.

• Busser The busser serves bread, butter, and water. He or she also clears the dishes and cleans the table after the customers have left.

j jfÎgurE6.2 Banquette Service

Banquette Service In banquette service, both ends of the banquette are focal points. How should you serve a banquette table that has more than four customers?

Focal Point

Focal Point

Tableside Chef Service

Tableside Service Preparing foods tableside is an elegant part of classical French service. What other elements characterize classical French service?

Tableside Service Preparing foods tableside is an elegant part of classical French service. What other elements characterize classical French service?

Tableside Preparation

Tableside food preparation is an important part of classical French service. However, it also can be used with other services. Tableside preparations are made on a cart called a guéridon (ga-re-'do") using a cooking unit called a réchaud (ra-sho). These preparations are classified into four categories:

Assembling This includes salads or dishes such as Caesar salad that must be assembled.

Saucing and Garnishing This category includes dishes that are precooked in the kitchen and need finishing touches, such as sauces and garnishes.

Sautéing or Flambéing Items in this category are sautéed or flambéed quickly in the dining room. To flambé (flam-'ba) an item is to cook it tableside using flames as part of the preparation. Examples include shrimp with garlic or bananas foster.

Carving and Deboning Fish, meat, and poultry dishes are often carved or deboned, or have bones removed, tableside. This category also includes slicing cheese and peeling fruit. Peeling, coring, pitting, and slicing fruit allows customers to eat the fruit easily without using their fingers.

Russian/English Service

Russian service is another elegant, formal service that is used internationally. It is ideal for banquets where everyone is eating the same meal. In Russian service, also called English service, each course is completely prepared, cooked, portioned, and garnished in the kitchen and then placed on a service plate or platters. Each customer is served a portion of the product from large platters. It is served from the left, using utensils that are held in the server's right hand. Two different servers usually perform Russian service. One server delivers the entrée. The other server brings the rest of the meal.

Service guidelines for Russian/English service include:

• Servers have a clean service napkin or towel draped over their left forearm. Platters are held in the left hand.

• Service always moves counterclockwise.

• Empty plates and soup bowls are placed in front of the customer from the right side.

• Items are served with the right hand from the customer's left side. The server is standing with his or her left foot forward.

• A serving set is used to transfer food from the platter to the customer's plate.

• All items are removed from the table with the server's right hand from the customer's right side.

Russian Service
^^J Russian Service Russian service is often used at formal banquets where everyone is eating the same meal. What other types of service might be used at a formal banquet?

Butler Service

In butler service, the server carries the prepared food on a silver tray to standing or seated customers. Customers serve themselves from the trays. This is an efficient and cost-effective way to serve bite-size foods to a large number of people. Butler service is often used to serve an hors d'oeuvre (¿r-'dsrv), or a very small portion of food served before a meal.

At a butler-served meal, each course is presented on a platter from the left side of each customer. Customers serve themselves while the server or butler holds the platter. Butler service is cost-effective; but there is no control over how much food is eaten or how it is presented on the plate. Butler service can be a very formal style of service. It also requires patience on the part of the server, since the server must wait until each customer is finished before moving on.

Buffet Service

A buffet is a style of service in which all the food is attractively displayed on a table. In a buffet, customers are free to move among the displays of food. Some items are served to customers in a buffet line, while others are not. In most buffets, customers may return to get more food as many times as they wish. Hot foods are placed in chafing ('cha-fi{) dishes. A chafing dish is a device designed to hold a large pan of food over a canned heat source. A device is an item that serves a function. Customers choose what they want, and serve themselves. Customers must get a new plate or bowl each time they return to a buffet line for more food. Warmed or chilled plates and bowls are kept at one end of a buffet line. These plates and bowls must be restocked regularly. Customers may help themselves to food and beverages in buffet service. They may also be served certain foods. Because buffets are mostly self-service, servers can attend many customers.

Three types of buffet service include:

• Self-Service Customers serve themselves. This includes appetizers, entrées, salads, desserts, and beverages.

• Staff-Service Customers point out their choice, but are served by a member of the service staff. Some items, such as omelets, are prepared to order. Many quick-service restaurants also use this type of service. Prepared trays of foods are kept filled.

• Mixed Service Some stations along the buffet line offer self-service for customers, such as salads, accompaniments, or desserts. Other stations, such as a carving station for turkey, offer staff-service.

section 6.1 "^imnrnm*

Review Key Concepts Mathematics

5. A banquette table at your restaurant measures 30 inches wide and 42 inches long. What is the perimeter of this table? What is the perimeter if two tables are pushed together to form a double-length table?

^^^^^^^^ Calculating a Perimeter Perimeter refers to the distance around a polygon. Because opposite sides of a rectangle have equal lengths, the perimeter of a rectangle with length l and width w equals 2l + 2w.

Starting Hint Each table has two sides measuring 30 inches and 2 sides measuring 42 inches. One table's perimeter equals 30 inches + 30 inches + 42 inches + 42 inches, or (2 X 30 inches) + (2 X 42 inches).

NCTM Geometry Use visualization, spatial reasoning, and geometric modeling to solve problems.

There are several advantages to a buffet setup. These advantages can include low labor costs and a wide selection of food for customers to choose. Buffets are usually a cost-effective choice for customers as well, allowing them to try many different types of food products.

There are some disadvantages, however. There may be large amounts of wasted food. If servers are careless, tables may not be properly cleared and guests may not receive timely beverage service.

four preparations that can be done at the table?

1. Describe the four types of casual dining establishments.

2. Compare and contrast classical French service and Russian/English service.

Practice Culinary Academics Social Studies

3. Conduct research to find a historical restaurant in your community. Use at least two sources. You may look through your community's news archives, or interview restaurant owners and older members of the community. Write a report about the historical restaurant. Describe the establishment and its history.

NCSS II D Time, Continuity, and Change Systematically employ processes of critical historical inquiry to reconstruct and reinterpret the past.

^^ English Language Arts

4. Collect menus from five different types of dining establishments either from the restaurant or by searching on the Internet with your teacher's directions. Compare the offerings on each menu and write a description of what type of customers each restaurant might attract.

i i NCTE 1 Read texts to acquire new information.

Bji Checkyour answers at this book's Online Learning Center at glencoe.com.

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