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Types of Table Service
Transcript of Types of Table Service
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
Table Service is defined how?
-By what dishes are used
-By what utensils are used
-The manner of presenting a meal to the guest
Types of Table Service include:
.English and Family
.Home Meal Replacement
Types of Table Service
Prepared by: Ian Reister S. Ariola
*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
*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
*Type of Service in particular restaurant is best defined by “desired target market.”
*Type of Service defined by consistency in menu , décor, uniforms, table settings, ambiance and cuisine
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
Optional Service Rules
-for visual impact, serving tray or dessert cart
-soft desserts, already dished
-desserts on carts or trays are pre-portioned and on plate
-if separate course, set in front of guest
-if served with another course, place to left
-also used by many full-service American restaurants
-examples: Caesar salad, flaming cherries jubilee
-servers should always have careful instruction and practice
Sequence of Service
French Service-service à la française
Louis XIV -1680
3 courses cooked mostly tableside
Cooked from a “Guéridon”
*Basis of evolution of all other styles
*Most detailed of styles
*Purest form-6 person dining room brigade
-maitre d’hotel selects station and assigns guests to table-can designate guest status
-principal server presents menu, takes preliminary -beverage order (cocktail or aperitif)
table captain takes food orders
elegant, showcases food, high check average
need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room
Platter Service-Service à la russe in U.S.
-Used in banquets
-Faster than French Service
-Fully cooked, hot food served at the table quickly
-Right side for plates and left side for food - Counterclockwise
-Serving fork and spoon from the silver platter
elegant, faster than French service
need trained staff, capital investment in silver platters
-Similar to Russian service
-Guests serve themselves
-Offered from left side for food - Counterclockwise
-Serving fork and spoon used by guest.
-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)
personalized service, guests chose portion size
space, capital investment in silver platters, poor portion control, time consuming
-All food cooked in kitchen.
-Plates are preset and food is carved and put on plate by host then guests serve themselves sides.
-Server can use sideboard and plate all food for guests.
-Family style food is put on table and guests serve themselves.
English and Family 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
casual dining, guests control portions, less service skill needed
less formal, may run out of food, no presentation