Styles of service

Service is a term that is used to describe the manner and method in which food is served to guests in foodservice operations. Five styles of services are internationally recognized:

1. In French service all food is served from the gueridon, a rolling cart. This service is very elaborate and elegant. The food is partially prepared in the kitchen and completed by the Chef or Headwaiter in full view of the customer. One of the advantages is that the guest is given personalized attention; it makes him feel royal treatment. The disadvantages are that it is a slow, expensive service, requiring much space to make service and food preparation convenient.

2. In American service the food is already placed in the plate in the kitchen ready to be served to the guests. It requires minimal training for novice waiters and waitresses. It is fast, simple and inexpensive service. But provides less showmanship and reduces personalized attention.

3. In English service, the soup tureen is placed before the host alongside with preheated soup plates and hands them to the waiter, indicating the person to be served. The same procedure is followed with the main entree. This service is fast, inexpensive and doesn’t require special equipment. But has the same disadvantages as American service.

4. Russian service is the same as that of French service. However, the food is fully prepared and pre-cut in the kitchen and then neatly arranged on silver platters by the Chef. The waiter then shows the platter to the guest as a polite gesture and serves the food to the individual plates of the guests using serving cutleries. This service guarantees equal portions and personal attentions, requires not much space and one waiter for each station. But if every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily trays to the dining room. Also this service requires a big initial investment in silver equipment.

5. Buffet service, also called self service, is normally used in banquet functions and in some restaurants. Food is attractively arranged on a long table, classified according to proper sequence, from appetizers to desserts. Instead of the waiter serving the guests, the guests go to the buffet table pick up plates, china, cutlery and napkin and all other items and serve themselves of their own choice. This service is fast and requires less staff. But the problem may be in shortage of food especially when the early ones may serve themselves more; thus very little food is left for the latecomers.

To my mind, American style of service is the most widespread in the majority of restaurants in Minsk. And I think it is the most convenient, fast and inexpensive. Everybody in our country is used to such service, except for those who visit only upscale restaurants where French of Russian styles are presented, but these are not so much. I don’t think that in our country everybody cares about personalized attention. Personally I don’t need to be asked many questions, to be a viewer of any performance, I just want to be served quickly and with sincere smile.

Дата добавления: 2015-11-14