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Types of Table Service

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by

Ian Ariola

on 17 December 2014

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Transcript of Types of Table Service

Dining Room Brigade(Brigade de 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:
.French
.Russian
.English and Family
.Butler
.Buffet
.Counter
.Self-serve cafeteria
.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
*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

*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

Sequence of Service
Service Styles
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
*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

*Advantages
elegant, showcases food, high check average
*Disadvantages
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

*Advantages
elegant, faster than French service
*Disadvantages
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.


Butler 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)

Advantages
personalized service, guests chose portion size
Disadvantages
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


Advantages
casual dining, guests control portions, less service skill needed
Disadvantages
less formal, may run out of food, no presentation
Full transcript