Service Styles - Chef Nick Boland

Service Styles - Chef Nick Boland

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 Assembling Saucing or garnishing

Sauteing, Flambeing Carving, 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 doeuvre 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

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