Fine Dining restaurants have nowadays become more and more popular among Thais, this full-service places with specific dedicated meal courses of such restaurants feature higher-quality materials, with an eye towards the “atmosphere” desired by the restaurateur. Moreover, one of the most memorable experiences in visiting fine dining place is a wait staff, who is usually highly trained and often wears more formal attire. Often the style of service will influence the types and varieties of foods the caterer can offer. Although the services can be broken down in a variety of ways, this article will capture 4 most famous worldwide services.
1. American style
2. English style
3. French style
4. Russian style
However, this episode will firstly focus on American and English style services, which can be described below:
American Service : Guests are seated. Foods are pre-portioned in the kitchen, arranged on plates and served by servers from the left. Beverages are served from the right. Used dishes and glasses are removed from the right. This is the most functional, common, economical, controllable and efficient type of service. However, if foods are placed too far in advance, they could run together, discolor, or otherwise, lose culinary quality. This method of serving food can also be called as “Plated service“.
TO GO WITH AFP STORY BY CATHERINE MARCIANO
A waiter works in the French restaurant “Senequier” in Saint-Tropez, southeastern France, on April 12, 2013. The internationally known cafe Senequier has reopened recently after renovation by its new owner Thierry Bourdoncle. AFP PHOTO / JEAN CHRISTOPHE MAGNENET (Photo credit should read JEAN CHRISTOPHE MAGNENET/AFP/Getty Images)
English Service : This classic type of service is also known as “family style” service since it was developed from how a leader of the family should serve dishes to the members. In this service, a duty is passed on to the butler. Guests are seated. Large serving platters and bowls are filled with foods in the kitchen and set on the dining tables by servers. Dishes are served at the table from the left using “Gear“, a method of transferring food from service dish to the guest’s plate and serving from the guest’s left by using service gear, which is normally comprised of the serving spoon and fork and at times fish or carving knives. A waiter must be able to master the silver service technique using only one hand to hold the service gear (spoon and fork) while the other hand holds the service dish.
For the next chapter, there are 2 more services from two fabulous countries to go: Russian and French. If you want to know how those methods work, stay with us for an upcoming article!