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Russian Service

Definition

• Known as platter service.

• Similar to (but faster and less expensive than) French service.

• The food is completedin the kitchen and only one waiter is used.

History

Originated from the era of Tsars of Russia who believed in ceremony and ritual.

1850's : Russian Service was introduced to France and soon spread to other countries.

• Only one waiter is needed to each station

Advantages

Elegant Faster

Less expensive

• No extra space is needed for the equipment

• It guarantees equal portionbecause the food is pre-cut and already served

• Giving the guests personal attention

Conclusion:Useful at banquets where every guest

receives the same food selection.

• Big initial investment in silver equipment

Disadvantages

• If many guests are served from one platter, the last one to be served may see a rather less attractive display.

• If every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily loaded tray tothe dining room.

Table Setting Procedures

AMERICAN SERVICESAmerican Service

DEFINITION

A method of serving hotel or restaurant food,

in which portions of food are placed on plates

in kitchen (except for bread and butter and

salads which are served on the table) by the

establishment's employees and served to each

guest by a waiter or waitress.

HISTORYRestaurants were concentrated around those areas with the largest populations in the early 19th century.

HISTORY

HISTORY

ADVANTAGES

It is a fast and simple service.

ADVANTAGES

It is inexpensive. One waiter or waitress can serve manyguests and no special service equipment is necessary.

ADVANTAGESIt does not require highly trained technical staff that demands for higher pay.

ADVANTAGESQuality control of food from kitchen can be excellent.

ADVANTAGESMore dining room space can be allocated to tables and guests

DISADVANTAGES

1. Less showmanship.

2. Reduced personalized attention.

3. Guests cannot choose the portion.

4. Service is not elaborate as French or Russian.

ENGLISH SERVICE

Definition• This type of service is also

known as “host service” because the host plays an active role in the service

• All food is cooked fully in the kitchen

• Food is brought on the platters by the waiter and is shown to the host for approval. Then, the waiters place the platters on the tables

• The host or hostess carves the meat and dishes out vegetables on each plate

• All sauces and side dishes are on the table will be passed by the guests

GUEST OF HONOR (at the head of table)

GUEST

GUEST

GUEST

GUEST

GUEST

GUEST

WAITER OR WAITRESS

Large dish

Carves the meat

Dishes out vegetables

History• The origination of this service is

through the Victorian era

Table Setting Procedures

Advantages1. Require no special equipment

Do not have to spend much money for training staff or buying facilities Reduce costs & Discount meals Good for competition

2. It is quicker & easier for each guest to choose the portion they want

Disadvantages

1. Reduce personalized attention to the customers

2. Guests divide their meals by themselves, so the ration is hard to fair

3. It is also difficult to control the ration to supply timely

French SERVICE

French Service History

The first real restaurant in

France appeared about twenty

years before the French

Revolution.

Two types of French service

Cart French

Banquet

French

Note

• Plated entrees are served

from the right, all other

courses from the left.

• Beverages are served from

the right.

• All courses are removed from the right.

The table setting procedures of French Food &

Beverage Service Style

Advantages• French service can be very

impressive and distinctive.

• Part of the preparation of the dish,

or at least the finishing of it, is

done in the dining room.

• The food is brought on silver

platters, carefully arranged and

suitably garnished, and presented

to the guest for his inspection.

• Requires investment in equipment

Disadvantages• Very expensive if executed

properly and a high menu price.

• Need a large space between tables

for carts.

• The service requires highly skilled

staff so difficult to find staff and

waste to must time for training.

• Need many staff to service for a

dinner table so send to must

salary cost.

Some Restaurants with French

Service in HCM City