Type of Table Service and Table Setting [ French Service ]

 FRENCH SERVICE

French Service is a formal type of service originated for European nobility and currently enjoyed by the few who can afford the time and expense of meals served

in this manner. This type of service is used in upscale restaurants, elegant hotel dining rooms, cruise ships, resorts, and casinos. In French service, the food is either cooked or completed at a side table in front of the guest. The food is brought from the kitchen to the dining room on heavy silver platters and placed on a cart called a gueridon. A small spirit stove called a rechaud is used to keep the food warm. the food is completed by cooking, deboning, slicing, and garnishing as necessary and served to the guest on heated plates, Only those foods that can be cooked, assembled, or completed in a reasonably short time are prepared in front of the guests. Typical specialties that may be served in the French style are La Salade Cesa ( Caesar Salad ), Le Tournedo Au Poivre ( Pepper Steak ), and Les Crepes Suzettes ( Crepes in Orange Sauce ). French Service employs 2 servers working together to serve the meal and may include a captain to seat guests and a wine steward to serve wine. The principal server is the CHEF DE RANG (or experienced server), who seats the guest when a captain is not present, take the order, serves the drink, prepares some of the food with flourish at the guest's table, and presents the check for payment. The assistant is the COMMIS DE RANG, who take the order from the chef de rang to the kitchen, picks up the food and carries it to the dining room, serves the plates as dishes up by the chef de rang, clears the dishes, and stands ready to assist whenever necessary. All food is served and cleared from the right of the guest except for butter, bread, and salad, which should place to the left side of the guests. Finger Bowl - Bowls of warm water with rose petals or lemon slices in them --- are served with all finger foods, and at the end of the meal. The finger bowl is set on an underliner, a small plate with a doily, and placed, with a clean napkin, in front of the guests. Soiled dishes are cleared only when all guests have completed their meals. 

 FRENCH TABLE SETTING

 The French cover includes an hord d'oeuvre plate (or show plate), napkin, dinner fork, dinner knife, soup spoon, butter plate, butter spreader, dessert fork and spoon, and a water or wine glass. The French arrangement of service ware is shown in Advantage of French Service The advantages of French service are the guest receive a great deal of attention, and the service is extremely elegant. The disavantages are that fewer guests may

be served, more space is necessary for service, may highly professional servers are required, and service is time-communing

Video Description French Table Setting