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BEVERAGE
SERVICE
The five Service methods :
A. Service at a laid cover
B. Assisted service – part service at a laid cover and
part self-service
C. Self service
D. Service at a single point (ordering, receipt of
order and payment
E. Specialised service or service in situ
1.Table service:
• The customer is served at a laid cover
• Includes:
– Silver
– English
– American/Plate
– French/ Guéridon / Butler
– Russian
• Also counter Service
Service Styles : Table Service
– American (Plated) Service
– French Service/Guéridon/ Butler
– Russian (Platter) Service
– English (Family) Service
– Buffet (Self-Service)
– Counter Service
• Buffet
– Meal service where food is set out on tables a
guests help themselves
Banquet Service:
• Standing Buffet
– Designed for people to socialize
– Foods served are finger food
– Beverage service provided
– Few or no tables or chairs
– Popular for cocktail parties and receptions
Banquet Service:
• Passed-Items Function
– Designed for people to socialize
– Servers walk around with food and beverages on
trays
– Food served
– Few or no tables or chairs
– Popular for cocktail parties and receptions
Banquet Service:
• Seated Buffet
– Tables and chairs are set
– Guests serve themselves from buffet table
– Servers clear dirty dishes
– Server may serve beverages
Banquet Service:
• Seated Banquet
– Tables and chairs are set
– Servers serve all parts of the meal
– Everyone eats at the same time
– American or Plated Service for the Meal
Family Service or English Service:
4. The host either portions the food onto the guest plates
directly or portions the food and allows the waiter to
serve.
3. The waiter then picks the platter from the hot plate and
presents the dish to the host for approval.
chef de rang is the principal server who seats the guest when the captain
waiter is absent. He presents the checks for payment
-commis de rang
-takes the order from the chef de rang to the kitchen
- picks up the food and carries it to the dining room as dished up by the chef
de rang.
-clears the dishes
-stands ready to assist whenever necessary
-guest receivers a great deal of attention
-service is elegant
-fewer guest maybe served
-more space is necessary for the service
-many highly professionals are required
-service is time consuming
FRENCH SERVICE
sequence of service
1. Amuse Bouche
2. Appetizer or Soup
3. Fish course
4. Sorbet
5. Entrée
6. Salad or Cheese
7. Dessert
8. Coffee / after-dinner drinks
9. Mignardises ( Mignard- small sweet tidbits )
FRENCH SERVICE
– Advantages
• Personalized service
• Showy, entertaining, elegant
• High check average
– Disadvantages
• Very expensive high labor and capital costs
• Time-consuming/ low turnover
• Fire Hazards
Guèridon service
Guèridon Service:
1. 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.
4. On the left, from the outside in, are the fish fork, the
meat fork and a salad fork (or fruit fork). (If both a salad
and a fruit course are served, the necessary extra flatware
must be brought out on a platter, as it is bad form to have
more than three knives or forks on the table at once, the
oyster fork excepted.)
1. Guests are seated according to their place cards and
immediately remove their napkins and place them in their
laps. Another view maintains that the napkin is only removed
after the host/hostess has removed his or hers. In the same
manner, the host/hostess is first to begin eating, and guests
follow.
2. Then the oyster plate is placed atop the service plate. Once that
is cleared the soup plate replaces it. After the soup course is
finished, both the soup plate and service plate are removed
from the table, and a heated plate is put in their place. (The rule
is as such: a filled plate is always replaced with an empty one,
and no place goes without a plate until just before the dessert
course.)
3. The fish and meat courses are always served from platters, because in
correct service a filled plate is never placed before a guest, as this would
indirectly dictate how much food the guest is to eat.
4. Directly before dessert everything is removed from the place settings except
the wine and water glasses. Crumbs are cleared now.
An example of a twenty-one course dinner follows:
1. Palate cleanser, or amuse. This may be preceded by a refreshing, lightly alcoholic drink, if the diners are to wait or
mingle before being seated.
2. Second amuse
3. Caviar
4. Cold appetizer
5. Thick soup
6. Thin soup
7. Shellfish
8. Antipasto
9. Pasta (usually short, long pasta being more suited to informal lunches)
10.Intermezzo (Sorbet)
11.Quail
12.Wild mushrooms
13.Beef
14.Green salad
15.Puffed pastry filled with herbed mousse
16.Cheese
17.Pudding
18.Ice cream
19.Nuts
20.Petit four
21.Coffee, liquor (in a home, as opposed to a restaurant, these are properly served in the more relaxed setting of a
drawing room or salon, not at the dining table)
A typical 14-course menu for a formal French dinner in service à la russe style is as
follows:
In formal dining, a full course dinner can consist of five, seven, eight, ten
or twelve courses, and, in its extreme form, has been known to have
twenty-one courses. In these more formalized dining events, the
courses are carefully planned to complement each other
gastronomically. The courses are smaller and spread out over a long
evening, up to three, four or five hours, and follow conventions of
menu planning that have been established over many years.
Most courses (excluding some light courses such as sorbets) in the most
formal full course dinners are usually accompanied by ("paired with")
a different wine, liqueur, or other spirit; today, craft beers and sakes
are increasingly being integrated into the pairings.
2.Assisted service:
Customer served part of the meal at a table and is required to obtain
part through self-service (for example in a carvery-type operation)
In this category, the guest orders, pays for his order and gets
served all at a single point. There may be
may not be any dinning area or seats.