Service Styles

Classical French

Most elegant and elaborate style. More labor intensive and time consuming Teamwork is used called the Brigade

system

Classical French

Tableside service is used, therefore special equipment is required

Preparing dishes in the dining room leaves no room for error

The entire staff must work together

General rules of French service

All food and beverages are served from the right, with the right hand

All food is cleared from the right except bread and butter

Servers always walk around the table in a clockwise direction

Not all food is prepared in the kitchen Food may be prepared or plated tableside

using a gueridon

General rules of French service

Plates prepared in the kitchen must arrive when tableside plates are ready

Plates may be presented under a dome cover, called a sous cloche

Use of show plates and service plates are used Show plates are removed one the guest has

ordered and replaced with service plates When napkins are used, they should not cover the

logo on the plates

Advantages

Very personalized Very elegant and stylized Food is prepared with finesse and flair

Disadvantages

More servers are required, more labor Highly skilled servers required Costly equipment is needed Fewer seats available in the dining room Takes longer to serve the guests, therefore

fewer table turns Menu prices are higher to cover the costs

The Brigade

Chef de Service- dining room manager– Hires and trains staff– Ensures proper set up of the dining room– Dining room inventory– Orders supplies– Supervises reservations– Schedules– Seats guests– Customer complaints, issues

Chef de Rang

Captain– Tables are positioned correctly– Equipment is ready– Greats guests– Is attentive to verbal and nonverbal

communication of the guests– Prepares food tableside– Takes the orders

Commis de rang

Front waiter– Responsible for service– Beverage order– Opening wine– Assisting table maintenance– Flatware

Commis De Suite

Back Waiter– brings all food from the back to the service area– Presents platters– Coordinates orders with the chef

Commis Debarrasseur

Busser– Bread, butter, water– Clearing table– Resetting table

*note- in most European countries, bread is served upon request

Sommelier

Wine Steward– Selling and serving wines– Helping guests chose wine– Wine inventory– Pricing wines

Tableside Preparation

AssemblingSaucing or garnishingSauteing, FlambeingCarving, Deboning

Wagon Service

Carving Station Less skill required than French Service Illusion of being more elaborate Helpful in selling specials

Russian service

Formal banquets, Elegant restaurants All food is completely prepared and

portioned Servers have a clean towel draped over their

left forearm Beverages and empty plates are placed to

the right of the guest Counterclockwise

Russian Service

Serving Sets are used, never two of the same utensil

Served with the right hand from the left of the guest

Family Style

Placed in the center of the table Appropriate serving utensil placed to the

side of the dish Guests serve themselves, and pass the food

Advantages of Family Service

Cost effective Sense of good value Helps maintain informal atmosphere

Disadvantages

Lacks service No expertise in plate presentation Portion control is minimized A lot of waste

Butler Service

Server carries the hors d’oeuvre tray and presents the guest with a napkin

Napkins fanned in a spiral and held in the right hand

Appropriate toothpicks and frills Tray jacks and stands must be provided