Styles of Place Settings
Transcript of Styles of Place Settings
Styles of Service and Place
Settings
À la carteAmericanFrenchRussian
BanquetAmericanRussian
BuffetSimple BuffetModified DeluxeDeluxe
Service evolved from traditionsEach country added its own uniquenessEach restaurant has its own style of service.Most restaurant use a combination of all three
to serve their guests.They are not certain about the advantages and
disadvantages of each particular service.
Confusion Over Name of Service
Only a few textbooks teaching proper service were published before 1950.
Service was taught through a “pass it down system.”Learned by men(participated in apprentice programs at
the great hotels and restaurants)Waiters learned how to serve guests properly, and
service remained consistent.Everyone took the best parts of a particular service and
adapted it to their restaurant.Many ideas about were passed down correctly but
others were incorrectly.
Why the Confusion?
a) Dinner Plateb) Two Forks (L: Salad, R:
Main Course Fork)c) Napkind) Main Course Knifee) Spoons (L: Coffee, R:
Soup)f) Glasses (L: Water, R:
Wine)g) Salad Plateh) Bread Plate with Butter
Knifei) Dessert Spoon & Forkj) Coffee Cup & Saucer
a) Dinner Plateb) Two Forks (L: Salad,
R: Main Course Fork)c) Napkind) L: Main Course Knife,
R: Coffee Spoone) Dessert setf) Water Glassg) Wine Glasses(L: Red,
R: White)h) Bread Plate with
Butter Knife
Russian/ French Place Setting
I. WaterII. BrandyIII. White WineIV. Pinot Noir/BurgundyV. Sparkling WineVI. Red Wine
Each type of wine needs a particular type of glass to bring out the distinctive bouquet.
Type of Glasses
FrenchShow and having food prepared in front the guest.Food is brought to the table and cooked or reheated.
RussianHaving all food cooked in the kitchen and place on silver tray.The food served from trays onto the guests plates.
AmericanOn the plate, no wait.Complete meal on a plate and serves it to the guests.
Advantages And DisadvantagesRussianThe food looks impressive while being served.Elegant (buffet and banquet)Require worker who skilled in servingSlowest of all services
FrenchProvide guests high degree of
personal attention.Require highly skilled staff in food
preparing
AmericanSimple to teach and learn.Fast (buffet and banquet)The least elegant
ConclusionService is heterogeneous and the quality of the service experiences is measured by the perception of the guest, it can never be the same for two individuals.
It is nearly impossible to standardize each guest transaction or experience.
Service is an experience, as opposed to a tangible product.