TYPES OF SERVICES ON A LUXURY YACHT

***RESTAURANTS***

TYPE OF SERVICES

TABLE SERVICES CONCEPTS :

Table Service” is a restaurant Industry term that can mean either the presentation of food to
patrons by waiters, or the place settings present on each table. The customer is served at a laid
cover includes ,silver services , english services, american services, french services ,russian servi-
cess and guéridon.

In this category include the following types of services:

 TYPES OF SERVICES ON A LUXURY YACHT

A) ENGLISH SERVICE

English Service: Often referred to as the "Host Service" because the host plays an active role in the ser-
vice. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then
places the platters on the tables. The host either portions the food into the guest plates directly or por-
tions the food and allows the waiter to serve. For replenishment of guest food the waiter may then
take the dishes around for guests to help themselves or be served by the waiter.

B) ) FRENCH SERVICE:

French Services: It is a very personalized service. Food is brought from the kitchen in dishes and sal-
vers, which are placed directly on the table. The plates are kept near the dish and the guests help
themselves.
Russian Service:
An elaborate silver service much on the lines of French service except that the food is portioned
and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display
and presentation are a major part of this service. The principle involved is to have whole joints,
poultry, game and fish elaborately dressed and garnished, presented to guests and carved and por-
tioned by the waiter.

Gueridon Service:
This is a service where a dish comes partially prepared from the kitchen to be completed in the
restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant.
The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners.
The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food
with showmanship. The waiter has to have considerable dexterity and skill.
Italian style:
The dishes are prepared in the kitchen. The waiter serves them from the right side of the customer. It can be
simple or cloche.In the simple service the waiter brings Italian dishes by hand, two in the left and one on the
right, and serves them directly to the customer. The left hand that holds the plates must remain behind the
client, avoiding to bring them closer to her/his face.
In cloche service with the dishes are prepared in the kitchen , covered with a cloche and brought to rhall on a
serving plate. The latter is placed on the pedestal table, from which the waiter picks up the dishes, usually by
lifting the cloche after serving the dish to the customer
It is a simple, rapid, more elegant version with cloche. It is applied for:
• à la carte service

• banquets up to 50 people
• some courses, such as appetizers, soups, desserts
It can not be used when there are whole foods to be portioned