martedì 14 maggio 2013

The Service Equipment and Service Styles


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 the host for approval. The waiter then places the platters on the tables. The host 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 and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

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 the 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 table-side 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 prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.


Italian style:The dishes are prepared  in the kitchen. The waiter serves them from the right side of the customer. It can be simple or cloche.
In the simple service the waiter brings  Italian dishes by hand, two in the left and one on the right, and serves them directly to the customer. The left hand that holds the plates must remain behind the client, avoiding to bring them closer to her/his face.

In  cloche service with the dishes are prepared in the kitchen , covered with a cloche and brought to rhall  on a serving plate. The latter is placed on the pedestal table, from which the waiter picks up the dishes, usually by lifting the cloche after serving the dish to the customer.

It is a simple, rapid, more elegant version with cloche. It is applied for:
à la carte service
banquets up to 50 people
• some courses, such as appetizers, soups, desserts

It can not be used when there are whole foods to be portioned..
After reading about the different service styles, underline all the verbs and  make a table where you will write all the three forms: infinitive- simple past- past participle
bring - brought- brought

Nessun commento:

Posta un commento