TABLE SERVICEStyles and Settings

GOODMAN JUNE 2009 CULINARY ARTS II

FRENCH

RUSSIAN

AMERICAN

Most Elegant and Elaborate

Tableside “At the Table” Service

Food Prepared Fully or Partially in Front of the Customer

Most Labor Intensive and Time Consuming

Servers must be Highly Skilled and Knowledgeable in Food Preparation

and Dining Service

GHERIDON (gha-ree-dawn)

Tableside Cart for food preparation

RECHAUD (ray-choh)

Tableside Cooking Unit

FLAMBE (flahm-BAY)

Flame Food with Alcohol

ASSEMBLING- Salads such as “Caesar Salad”

SAUCING and GARNISHING – Kitchen prepared, finished at Tableside

SAUTEING and FLAMBEING – Bananas Foster

CARVING and DEBONING Meats, Poultry, Fish, Fruits, Cheese

SERVICE STAFF

CAPTAIN – STATION SUPERVISOR – reports to MAITRE’D

FRONT WAITER – assists Captain at Tableside

BACK WAITER or RUNNER – brings all food from kitchen

BUSSER – serves bread, butter, and water. Clears tables and cleans after guests leave

Hors d’oeuvres “aside from the main work” small appetite teasers, hot or cold

Fish Course Meat, Poultry or Game Course

◦ Vegetable Accompaniments Salad Greens with Vinaigrette Dressing Cheese and Fruit Course

with Demitasse of Coffee Bread served with all courses except Cheese

and Fruit course Wine Served with all courses except Salad

Course

Soup Course – Hot or Cold Hors d’oeuvres Course – Hot Hors d’oeuvres Course – Cold Fish or Poisson Course Poultry Course Meat or Game Course

◦ Vegetable Accompaniments Salad Greens with Vinaigrette Dressing Cheese and Fruit Course Sweet Dessert Course After Dinner Liqueurs and/or Demitasse of Coffee Bread served with all courses except Cheese

and Fruit course, Sweet Dessert Course Wine Served with all courses except Salad Course

Very Elegant and Formal Service

Ideal for Banquets – Same Food for All Guests

Each Course is Prepared, Cooked, Portioned and Garnished in the Kitchen

Uses Large Service Platters to Deliver Food to the Dining Room

Food Transferred to a Service Plate at the Table

Two Servers work as a Team

Servers Wear a Clean Napkin Draped over Left Arm

Serving Set in Right Hand is used to Plate Food

Food Served on Service Plates from Left SideWith Servers’ Right Hand

All items removed from the Guest’s Right Side with Server’s Right Hand

Origin in the United States - Used Worldwide

Requires Fewer and Less Extensively Trained Service Staff

Gives Complete Control over Preparation, Portioning and Presentation of the Food

All Food is Prepared and Plated in the Kitchen

Beverages and Soups are Served from Guest’s Right with the Right Hand

Beverage Service is Clockwise but Starts with “Eldest” Female Guest, then to next

Female Guest, then to Male Guests

Plated Foods Served from Guest’s Left Side then Counter Clockwise to the Next Guest

Plates are Cleared from the Right Side Except Bread Plates and Forks

GLASSWARE

TABLEWARE

FLATWARE

HOLLOWARE

GLASSWARE

From LEAD CRYSTAL, very Expensive used for Formal Dining to HEAT TREATED for Casual

Dining

Juice GlassesWater Glasses

Beverage GlassesWine Glasses or Stemware

TABLEWARE

Fine Porcelain China for Formal Elegant Service to Ceramic China for Casual Service

Charger PlatesDinner or Luncheon Plate

Salad PlateBread & Butter Plate

Dessert PlateSoup Cup or Soup Bowl

Cup and Saucer

FLATWARE

Fine Silver Patterns for Fine Dining toStainless Steel Patterns for Casual Dining

Dining Utensils

Spoons – Tea, Coffee, DessertForks – Cocktail, Salad, Dinner, Dessert

Knifes – Butter, Dinner

HOLLOWARE

Table Accompaniments

CandelabrasSalt and Pepper Shakers

Serving Platters and Utensils

FORMAL DINNER

FORKS - Placed on LEFT from Outside In based on Order of Use

KNIVES – Place on RIGHT with Cutting Edge to Plate

SPOONS for Beverages on RIGHT next to KNIVES

DESSERT FORK or SPOON placed ABOVE the DINNER Plate

DESSERT FORK Handle to the Left, DESSERT SPOON Handle to the Right

BREAD and BUTTER PLATE LEFT ABOVE the FORKS

BUTTER KNIFE Top of BREAD and BUTTER PLATE

WATER GLASS RIGHT ABOVE the KNIFE