Types of Table Service (section two- French Service )
Create: May 15, 2019 Edit: May 16, 2019
Typical specialties that
may be served in the French style are La Salade C´esar (Caesar salad), Le Tournedos
au Poivre (pepper steak), and Les Crˆepes Suzettes (crˆepes in orange sauce).
French service employs two 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 guests when a
captain is not present, takes the order, serves the drinks, prepares some of the food
with flourish at the guests’ table, and presents the check for payment.
The assistant
is the commis de rang, who takes 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 dished 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 guests except for butter, bread,
and salad, which should be placed to the left side of the guests.
Persian
