F O O D & B E V E R A G E S
FRENCH
SERVICE
MORE THAN
JUST FOOD
• FRENC CUISINE IS CELEBRATED
FOR ITS FLAVORS AND
PRESENTATIONS
• THE SERVICE STYLE IS
EQUALLY CRUCIAL TO THE
OVERALL EXPERIENCE.
• CHARACTERIZED BY
PRECISION, ELEGANCE, AND
DEEP RESPECT FOR
TRADITION.
•
WHAT IS FRENCH • DEFINITION: A STYLE OF
SERVICE? DINING EMPHASIZING
ELEGANT INTERACTION
BETWEEN SERVER AND
GUEST.
• Key Characteristics:
⚬⚬Choreographed
Tableside
movements
preparationof
professional staff.
(carving, cooking,
assembling).
⚬ Use of a gueridon
(service cart).
⚬ Focus on theater,
ORIGINS: TRACED TO
A Rich History: MIDDLE AGES NOBLE
BANQUETS.
The Evolution of
Service 19TH CENTURY: BIRTH OF
MODERN FRENCH SERVICE
WITH A GROWING
APPRECIATION FOR FINE
DINING.
EVOLUTION:
FROM SERVING ALL DISHES
AT ONCE TO SEQUENTIAL
COURSES.
DEVELOPMENT OF
GUERIDON SERVICE FOR
KEY CHARACTERISTICS OF
FRENCH SERVICE
[Link] ATTENTION TO
DETAIL: EVERY MOVEMENT
AND PRESENTATION IS
PRECISE.
2. TABLESIDE PREPARATION: THE
HALLMARK. ADDS THEATER AND
SHOWCASES SKILL.
[Link] & PROFESSIONALISM:
STRICT ETIQUETTE AND
UNOBTRUSIVE, ANTICIPATORY
SERVICE.
4. SILVER PLATTER
PRESENTATION: DISHES ARE
SHOWCASED ON PLATTERS
BEFORE [Link].
COST & EXCLUSIVITY: A
PREMIUM, LUXURIOUS
EXPERIENCE FOUND IN
UPSCALE SETTINGS.
ADVANTAGES VS.
DISADVANTAGES
ADVANTAGES VS.
DISADVANTAGES
HOW TO
SERVE: RULES
& ETIQUETTE
• STAFF REQUIREMENTS:
⚬ Professionalism &
Courtesy: Attentive,
anticipatory, and
respectful.
⚬ Knowledge & Expertise:
Mastery of menu,
ingredients, and wine.
⚬ Impeccable Attire:
Clean, well-fitted
uniforms and
grooming.
HOW TO SERVE:
TABLE SETTING &
PREPARATION
TABLE SETTING:
CRISP LINENS AND
POLISHED
FLATWARE/GLASSWARE.
UTENSILS ARE SET FOR
EACH COURSE,
ADDED/REMOVED AS
NEEDED.
BREAD PLATE TO THE
HOW TO SERVE:
TABLE SETTING &
PREPARATION
FOOD
PREPARATION:
IN-KITCHEN: MAIN
COOKING IS
COMPLETED.
TABLESIDE:
FINISHING,
HOW TO
SERVE: THE
SERVICE
[Link]: GRACEFULLY FROM THE LEFT (RIGHT
PROCESS FOR BEVERAGES).
2. SERVING ORDER: TRADITIONALLY WOMEN FIRST,
THEN MEN, THEN THE HOST.
3. TABLESIDE: SKILLFULLY PREPARE ON THE GUERIDON;
ENGAGE WITH GUESTS.
4. PLATED SERVICE: PRESENT THE PLATE WITH THE
MAIN ITEM FACING THE GUEST.
5. CLEARING: CLEAR FROM THE RIGHT AFTER ALL
THE SERVICE
TEAM: KEY
ROLES
• DINING ROOM
CAPTAIN:
OVERSEES ENTIRE
OPERATION.
THE SERVICE
TEAM: KEY
ROLES
CHEF DE RANG:
OVERSEES A SPECIFIC
SECTION; PROVIDES
PERSONALIZED
SERVICE.
THE SERVICE
TEAM: KEY
ROLES
COMMIS DE RANG:
ASSISTS THE CHEF
DE RANG
(CLEARING,
SERVING).
THE SERVICE
TEAM: KEY
ROLES
WINE STEWARD
(SOMMELIER): WINE
EXPERT FOR PAIRING
AND SERVICE
THE SERVICE
TEAM: KEY
ROLES
COCKTAIL SERVER:
PREPARES AND
SERVES
BEVERAGES.
THE ENDURING
ART OF SERVICE
FRENCH SERVICE IS THE
EMBODIMENT OF FINE
DINING.
IT COMBINES PERSONALIZED
ATTENTION WITH THE
HIGHEST STANDARDS OF
QUALITY AND
PRESENTATION.
A COMPLEX, TIMELESS ART
FORM THAT CREATES
UNFORGETTABLE, REFINED
EXPERIENCES FOR GUESTS.
THANK
YOU
