Table Service: American Service, Silver/English service, French Service, Russian, Gueridon Service

Summary

This video script explores various types of table service in restaurants, starting with the standard table service where guests are seated and served food on a laid table. It then delves into American Service, characterized by pre-plated meals, ideal for coffee shops and small eateries. Silver Service is highlighted next, featuring a more interactive dining experience with food served from platters. French Service, the most sophisticated, involves tableside cooking, while Russian Service emphasizes sequential course serving. The script is an informative guide for those interested in the art of dining services.

Takeaways

• 🍽️ Table service in restaurants involves seating guests, presenting menus, taking orders, and serving food at a laid table with necessary cutlery and crockery.
• 🇺🇸 American Service is a fast and simple method where food is pre-plated in the kitchen and served directly to guests, suitable for coffee shops and small restaurants.
• 🍽️ Silver Service, also known as 'Platter to Plate' or 'Host Service', involves presenting food on a platter for approval, then serving it onto guests' plates with the use of utensils.
• 🏵️ Traditional Silver Service uses silverware, but modern variations may use stainless steel or other materials, and is popular for family dining or special events.
• 🇫🇷 French Service is a sophisticated and personalized style where food is partially prepared and finished tableside, often involving a gueridon trolley for cooking or assembling.
• 🔥 Cart Style French Service features flambe dishes and cold food assembly at the table, with the server using a trolley to cook and serve food right in front of guests.
• 🍽️ Banquet Style French Service uses large trays or platters prepared in the kitchen, served by a skilled server using two silver forks.
• 🇷🇺 Russian Service is similar to French but serves courses sequentially, with food portioned by the waiter, either at a sideboard or in the kitchen, and is common in banquet settings.
• 🍽️ The use of a gueridon trolley in Russian Service allows for food to be portioned and carved in front of guests, making it interactive and visually appealing.
• 👨‍🍳 French and Russian services require highly experienced and trained servers due to the complexities and presentation aspects of these table service styles.
• 📺 The video by Naveen Chahal on Hospitality Broadcast provides an informative overview of different types of table services, catering to various dining preferences and occasions.

Q & A

What is the basic process of table service in a restaurant?

In a restaurant offering table service, a guest is seated, a menu is presented, the waiter takes the order, and then the food is served on the table.

What does 'laid table' mean in the context of table service?

A 'laid table' refers to a table that is set with all the necessary cutlery, crockery, glassware, etc., required for eating.

What is American Service in a restaurant setting?

American Service involves food being prepared and plated in the kitchen with predetermined portion sizes and accompaniments. The server then brings the pre-plated food to the guest's table, also known as Pre-plated or plate service.

Why is American Service preferred in coffee shops and small restaurants?

American Service is preferred for its simplicity and speed, requiring fewer dishes for serving food on the guest's table.

How is Silver Service different from American Service?

In Silver Service, food is brought in a platter, presented to the host for approval, and then served onto guest plates either by the host or the server using specific utensils.

What is the significance of the term 'Platter to Plate' in Silver Service?

The term 'Platter to Plate' signifies that the food is transferred from a platter to each guest's plate on the table, using utensils by the server or the host.

Why is Silver Service also called 'Host Service'?

It is called 'Host Service' because the host plays an active role in ordering, approving, and portioning the food served to the guests.

What is French Service and how is it different from other types of table service?

French Service is a sophisticated and personalized service where unprepared or partially prepared food is brought to the table and cooking is completed tableside, often on a cart. It can be done in Cart Style or Banquet Style French Service.

What is the role of a gueridon trolley in Cart Style French Service?

In Cart Style French Service, a gueridon trolley, equipped with a small gas cylinder and burners, is used to cook or reheat food right at the guest's table, making it a central part of the service.

What is the difference between French Service and Russian Service?

While French Service involves bringing food out all at once, Russian Service brings courses sequentially, with food portioned on the plate by the waiter before being served.

Why is Russian Service still preferred in certain banquet functions?

Russian Service is preferred in banquet functions for its efficiency in serving large groups, where food is portioned and carved by the waiter in view of the guests, reducing the number of dishes and accompaniments at a time.

Outlines

00:00

🍽️ Types of Table Service in Restaurants

This paragraph introduces the concept of table service in restaurants, where guests are seated and served food directly at their tables. It explains the process, from presenting the menu to serving the food, and the importance of a laid table with necessary cutlery and crockery. The paragraph also outlines different types of table services, including American Service, where food is pre-plated in the kitchen, and Silver Service, where food is served from a platter to the guest's plate using utensils. Additionally, it touches upon French Service, a more sophisticated and personalized approach where cooking is completed at the table, and briefly mentions Russian Service, which is similar but involves serving courses sequentially.

05:06

🔪 French and Russian Table Service Techniques

This paragraph delves deeper into French Service, highlighting its two styles: Cart Style and Banquet Style. In Cart Style, food is cooked or assembled at the table using a gueridon trolley, often involving flambé dishes. Banquet Style French Service involves servers bringing large trays of food to the guests' tables and using two silver forks to portion the food. The paragraph also compares French Service to Russian Service, which serves courses one after another and is often used in banquets with fewer dishes and accompaniments at any given time. It concludes by noting the decline in popularity of Russian Service but its continued preference in certain settings, and invites viewers to like, comment, and stay tuned for more content.

Keywords

💡Table Service

Table service refers to the traditional method of serving food and beverages directly to guests at their tables in a restaurant. It is the central theme of the video, explaining the various ways in which this service can be provided. In the script, table service is described as the process where guests are seated, menus are presented, orders are taken, and food is served at the table.

💡Laid Table

A laid table is one that has been set with all the necessary cutlery, crockery, and glassware required for dining. It is a key concept in the script, illustrating the preparation needed for table service. The video mentions that in table service, guests are served at a laid table, emphasizing the importance of proper table setting for the dining experience.

💡American Service

American service, also known as pre-plated or plate service, is a type of table service where food is prepared and plated in the kitchen before being served to the guest. The script explains that this service requires fewer dishes and is preferred in coffee shops and small restaurants where fast service is needed.

💡Silver Service

Silver service is a style of table service where food is presented on a platter for approval and then served from the platter to individual plates. It is named after the traditional use of silverware for serving, though other materials can be used today. The script describes how this service involves the host in the process and is often used for family dining or special events.

💡French Service

French service is a sophisticated and personalized form of table service where food is partially prepared in the kitchen and finished at the table, often on a cart. The script differentiates between cart style and banquet style French service, highlighting the use of a gueridon trolley for cooking and the requirement for highly trained servers.

💡Russian Service

Russian service is similar to French service but with a key difference: food courses are served sequentially rather than all at once. The script explains that the food is portioned by the waiter, often at a sideboard, and then served at the table. This service is preferred in banquet functions with larger groups.

💡Gueridon Trolley

A gueridon trolley is a movable cart used in cart style French service for cooking food at the table. The script mentions its role in flambé service and describes how it is used to serve food after guests make their selection, emphasizing its importance in creating a unique dining experience.

💡Flambé

Flambé is a cooking technique where alcohol is added to a hot pan to create a burst of flame. The script uses flambé as an example of a cooking method that can be part of cart style French service, adding a dramatic element to the dining experience.

💡Portion Size

Portion size refers to the amount of food served to each guest. In American service, as mentioned in the script, the kitchen staff predetermines the portion size, which is then plated and served to the guest. This concept is important in ensuring consistency and efficiency in table service.

💡Specialized or In-situ Service

Specialized or in-situ service refers to a category of table service where specific types of food preparation or cooking are done at the table or in close proximity to the guests. The script mentions gueridon service as an example, which is a form of specialized service involving table-side cooking.

💡VIPs

VIPs, or Very Important Persons, are guests who receive special attention and high levels of service. The script notes that certain styles of table service, such as cart style French service, are preferred for small groups of VIPs, indicating the importance of personalized service in creating a memorable dining experience.

Highlights

Table service in a restaurant involves seating guests, presenting menus, taking orders, and serving food on the table.

Laid table refers to a table set with necessary cutlery, crockery, and glassware for dining.

American Service is characterized by pre-plated food prepared and portioned in the kitchen, suitable for coffee shops and small restaurants.

Silver Service involves presenting food on a platter for approval, then serving it directly to guests' plates using specific utensils.

Silver Service, also known as 'Platter to Plate' or 'Host Service', traditionally uses silverware but modern alternatives are acceptable.

This service is popular for family dining and special events, requiring a high level of attention from the host.

French Service is a sophisticated and personalized approach where cooking is completed tableside, often using a gueridon trolley.

Cart Style French Service features flambe items and cold food assembly, with food served from a trolley after guest selection.

Banquet Style French Service uses large trays served by a skilled server with two silver forks.

Russian Service is similar to French but serves food courses sequentially, with portioning done by the waiter.

Russian Service, sometimes called Platter Service, is preferred for banquet functions with 6-12 guests per table.

Gueridon trolleys may be used for small groups in Russian Service, with food carved by the waiter in view of guests.

Different types of table services cater to various dining preferences and event requirements.

The video provides an educational overview of various table services in the hospitality industry.

Naveen Chahal from Hospitality Broadcast welcomes viewers and introduces the topic of table services.

The video is designed to inform and educate viewers about the nuances of table service in restaurants.

Viewers are encouraged to like, comment, and stay tuned for more content on hospitality and service styles.

Transcripts

Usually in a restaurant offering table service, the guest is seated and a menu is presented

on the table so that he could decide about the order.

After a while a waiter comes to take the order.

Then the food is served on the table.

Such a service where the food and beverages are served on the table is known as table

service.

In a restaurant offering table service, guest is served at a laid table.

Laid table means the table is set with required cutlery, crockery, glassware etc. to be used

while eating.

In this kind of service, we have varied ways in which food is presented and served at the

table.

So in this video, we will focus on different types of table services provided in a restaurant.

Hello friends, I am Naveen Chahal, welcomes you all on Hospitality Broadcast.

American Service: In this type of service food is prepared in the kitchen and plated

in plates.

The kitchen staff predetermines the portion size and accompaniments goes with the dishes.

Server brought the pre-plated food to the guest table.

That's why it’s also termed as Pre-plated or plate service.

As the food is plated in the kitchen, it requires fewer dishes for serving food on the guest

table.

This type of service is mostly preferred by Coffee Shop where there is a demand for simple

and fast service.

Even many small restaurants prefer this type of service.

Silver Service: In silver service, food is brought in a platter and presented to the

host for approval.

After getting the approval, server places the platters on the tables.

The host either makes the food portion and serve directly on guest plates or allow the

server to serve.

A server does the service with the use of a fork and spoon or two forks (hold it like

a chopstick) and transfer the food from platter to each guest’s plate on the table.

As the food is brought and served from a platter to plate, that’s why it is also known as

‘Platter to Plate’ service.

Also as host plays an active role from ordering food to its approval and making portion, that’s

why some people also refer to it as ‘Host Service’.

Traditionally we use silverwares dishes to serve hence the name silver service.

But nowadays it’s okay to use dishes of stainless steel or other material.

This type of service is most popular for serving families that’s why some people even call

it family service.

Some people also refer to it as English service.

The only difference they make is the use of silver dishes.

If we use silverwares, it’s called silver service otherwise English service.

Silver service is highly preferred for a special event or where your guests require a high

level of attention from the host.

Next is French Service: It is the most sophisticated and very personalized service in which unprepared

or partially prepared food is brought from the kitchen and the cooking is completed tableside

usually on a cart.

In some cases, ingredients are assembled, prepared or presented right at the table.

The French style of service can be done in two ways; Cart style french service and Banquet

style french service.

Cart Style French service – Unprepared or semi-prepared food is brought from the kitchen

on a movable cart also known as gueridon trolley with a small gas cylinder and burners.

Food can be cooked, reheated on a small plate.

We include food that requires a short time to prepare.

Flambe items may be served in cart style french service.

Flambe is a cooking technique in which a server add alcohol to the hot pan, to create a burst

of flame.

It’s also called flambe service.

Cold foods are just assembled on the gueridon.

A server may carry some already prepared food such as dessert.

The cart is rolled alongside the guest table and food is served after making their selection.

Due to the major role of gueridon trolley, it’s also known as gueridon service.

In some books/blogs, it’s discussed as a separate type of table service and some books

include it in Specialized or In-situ service.

After all, it’s your choice but the concept remains the same.

Do note guys, this is the only style of service where food is served from the right-hand side

of the guest.

This type of service is mostly preferred for a small group of VIPs.

Banquet Style French Service: In banquet service, large trays or platters are prepared in the

kitchen and a server take the platters to guests’ tables.

Server holds the tray in one hand and serves food with two silver forks in another hand.

French service requires a highly experienced and trained server because of the intricacies

of this service.

Next is Russian Service: This service is very much similar to French Service.

But unlike French service where food is brought out at once, In Russian service food courses

being brought to the table sequentially means the First course first, then followed by next

and so on.

Food is being portioned on the plate by the waiter (usually at a sideboard but may be

done in the kitchen also) before being served on the table.

Which also reduces the number of dishes and accompaniments at a given time.

Though Russian service is gradually losing its popularity, still people prefer Russian

service, in Banquet functions where each table may be arranged for 6-12 guests.

Generally, food is brought in large platters.

That’s why some people refer to it as Platter Service also.

For a small group, gueridon trolley may be used.

The food is portioned and carved by the waiter in view of the guests.

Well, this was all about table service.

I hope you like this video if you do hit like button.

For any doubt or suggestion comment down below.

Thank you for watching.

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