Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
• French
• Russian
• American
• Buffet
• Family Style
Dining Room Brigade
(Brigade de Service)
Assistant Server
(Commis de Suite)
French Service
• Basis of evolution of all other styles
• Most detailed of styles
• Purest form-6 person dining room brigade
• Seating
– maitre d’hotel selects station and assigns guests
to table-can designate guest status
• Menu Presentation
– principal server presents menu, takes
preliminary beverage order (cocktail)
– table captain takes food orders
French Service, con’d
• Wine selection
– wine steward offers wine list, offers
suggestions for appropriate wine choices
– wines may be purchased by glass or bottle
• Table Service
– 8 courses served: appetizer, soup, fish,
intermezzo sorbet (clear palate), meat, salad,
dessert, cheese
– principal server and bus person responsible for
all table clearing and resetting
French Service, con’d
• Table-Side Cooking
– traditional in French service for salad, some
entrees and flambeed desserts
– principal waiter works from geridon (roll cart)
with a rechaud small open flame heating unit
French Service
Russian Service
• Dessert service
– for visual impact, serving tray or dessert cart
– soft desserts, already dished
– desserts on carts or trays are pre-portioned and
on plate
• Salad service
– if separate course, set in front of guest
– if served with another course, place to left
The Serving Profession