1. Food Service Styles

2. Since Beauviller’s famous late 18th century Paris restaurant, 4 components for maintaining first class restaurant remain the same:
1. Well trained wait staff
2. Elegant dining room
3. Fine wine cellar
4. Kitchen staff with ability to prepare superior foods

3. History of Serving
Basic serving skills haven’t changed since Egyptian Pharaohs.
Until late 17th century, table service of all skill levels practiced in private residences.
Staff was bonded (owned), apprenticed or hired
Paid with room and board and perhaps menial wages
expected to always be available

4. History of Serving, con’d
American Service History
Influx of French Royalists to America following French Revolution
Thomas Jefferson-traveled to France, interest in French foods and wine
Prior to French influence, American service was rudimentary and rustic
America’s democratic society didn’t highly regard serving traditions
European immigrants located in major cities where financial and professional aspects of service were appreciated

5. History of Serving, con’d
French Service History
Traditions begun by Catherine de Medicis of Italy when she married Henry II of France in 1533
Following French Revolution, late 1700’s, chefs and maitres d’hotel employed by French nobility left for other parts of Europe
As with their cuisine, French prided themselves on quality table service which enhanced meal pleasure
This pattern of skills still exists today as French service

6. 5 Major Styles of Table Service
French
Russian
American
Buffet
Family Style

7. Dining Room Brigade (Brigade de Service)

8. French Service Basis of evolution of all other styles
Most detailed of styles
Purest form-6 person dining room brigade
Seating
maitre d’hotel selects station and assigns guests to table-can designate guest status
Menu Presentation
principal server presents menu, takes preliminary beverage order (cocktail or aperitif)
table captain takes food orders

9. French Service, con’d Wine selection Table Service
wine steward offers wine list, offers suggestions for appropriate wine choices
wines may be purchased by glass or bottle
Table Service
8 courses served: appetizer, soup, fish, intermezzo sorbet (clear palate), meat, salad, dessert, cheese
principal server and bus person responsible for all table clearing and resetting

10. French Service, con’d Table-Side Cooking
traditional in French service for salad, some entrees and flambeed desserts
principal waiter works from geridon (roll cart) with a rechaud small open flame heating unit

11. Russian Service
Generally used for banquets that involve table seating for 6-12 guests
All food fully prepared in kitchen and arranged on serving dishes
Servers bring food to table and distribute by portion to guests
Entrees are placed on platters
Vegetables and starches placed on escoffier dishes (2 compartments)

12. American Service Most prevalent in American restaurants
Dramatically reduces number of servers
All food cooked and plated in kitchen
Stainless steel covers used to keep food warm in banquet service
Minimizes serving equipment and cleanup
Food portions tightly controlled, aiding profitability

13. Buffet Service Variety of food items set on tables
Guests help themselves
Many are “all-you-can-eat”
Some offer carving stations and service staff to assist guests
Elaborate decorations add visual appeal and reinforce cuisine or theme
Informal-guests pick up flatware; Formal-place settings at table; wait staff-beverages

14. Family Style Service Often called English service
All food brought to table on platters or in bowls
Guests pass the dishes and serve themselves with serving utensils
Increases possibility of spread of disease
Local health and sanitation laws prohibit...

15. Sequence of Service

16. Rules for Table Service
Serve food with left hand from guest’s left
Beverages - right hand from guest’s right
Women first, oldest to youngest; children; men
Position plates attractively, entrée in front of guest
Clear dishes-right hand, guest’s right
Guest moving knife and/or fork to top of plate indicates completion and removal

17. Optional Service Rules
Dessert service
for visual impact, serving tray or dessert cart
soft desserts, already dished
desserts on carts or trays are pre-portioned and on plate
Salad service
if separate course, set in front of guest
if served with another course, place to left

18. Optional Service Rules, con’d
Table-Side Preparation
also used by many full-service American restaurants
examples: Caesar salad, flaming cherries jubilee
servers should always have careful instruction and practice

19. The Serving Profession
Servers among most important staff members-direct contact with guests
Poorly trained servers-low sales, no-return
Satisfaction in gratification of helping people enjoy themselves
Demanding on time and energy
6-7 days per week
12-14 hour days sometimes required
often working when friends are “off”