Thursday, December 15, 2011

Need to Know More About Table Side, Gueridon ?

I see some traffic to my site.  Tell me what you want to know about the gueridon service. What do you want to make tableside?  How can you learn and how can I teach?

Monday, June 6, 2011

Learn How to Become a Server: Champagne Service

Learn How to Become a Server: Champagne Service: "Champagne Service The art of pouring a glass of Champagne is truly a sight be behold. It looks as elegant as a romantic moment in life and..."

Champagne Service


Champagne Service


The art of pouring a glass of Champagne is truly a sight be behold. It looks as elegant as a romantic moment in life and certainly could be part of that memory. You can tell that I am passionate about Champagne as one should be. Champagne is a passion as it brings out our inhibited emotions. If you want to loosen someone’s feeling fast then it is Champagne which will do it.

The reason Champagne gets you feeling so good so fast is that it is the fastest way to deliver alcohol to the bloodstream from a beverage trough the mouth. The natural carbonation (carbon dioxide, CO2) occurring in the Method Champagnoise process (a double fermentation) of producing Champagne increases the rate of absorption of alcohol.


This is the reason Champagne is used at receptions, for pre-dinner drinks and especially on first dates. You will start to open up and talk to guests and dates very easily.

Opening the bottle of Champagne is easy if you know how and poring is just as easy with the proper training. The whole idea is to serve Champagne with style. The first measure to be taken is the chilling of the bottle. Champagne needs to be chilled to about 6 to 8 degrees C if it is a younger Champagne and a vintage Champagne is perfect at 9 to 10 degrees C. Over chilling could freeze the wine and destroy it. Having the wine too cool will also not allow the release of its aromas and flavours.

The best way to chill a bottle of Champagne is in an ice bucket, in a mixture of water and ice for 20 to 25 minutes. This will bring the Champagne to the right temperature.

There is a very good reason for chilling the wine other than it is white wine and should be chilled. The expansion of the CO2 in the bottle is pushing on the bottle much more at room temperature than when it is chilled. In fact, the Champagne bottle is designed to withstand 17.7 atmospheric pressures (1.8 MPA, megapascals) due to the explosiveness of the CO2. At 20 C the pressure in the bottle of Champagne is 5.5 atmospheric pressures and chilled it is closer to 5 atmospheric pressures. Chilling the Champagne compresses the CO2 and the liquid. This is the difference that causes the Champagne to rush out of the bottle if not chilled properly. So make sure the bottle is chilled.

Because of the pressure in the bottle, the cork is wired down to the lip of the Champagne bottle by a cage to prevent the accidental popping of the cork. It is important to loosen the bindings after taking off the metal foil covering the cork. Make sure to hold the cork with your thumb while using your other hand to loosen the cage. To allow for a rush of CO2 you should tilt the bottle on a 45-degree angle. Using a napkin to hold the cork firmly with one hand and the middle of the bottle with the other hand. The next step is to twist the bottle while wiggling the cork. Make sure to aim the cork away from anyone in the area. Finally, you will hear a “fizz” or slight “puff” of CO2 being realized from the bottle and the cork is off. It is not good to have a loud pop as Champagne could escape with the CO2 and you lose some Champagne. Not good for the person who is paying for it.

Now to pour the Champagne. Most Champagnes have a punt at the bottom of the bottle. The punt is the depression under the bottle. You use the punt to hold the bottle by sticking your thumb in the punt and your four fingers on the outer bottle and doing this with the label showing upwards towards the host and guests. With Champagne, there is no tasting only approving of the bottle ordered at first. If there are bubbles then the wine is good to serve. Guests are served first and the serving etiquette is used. Pouring Champagne takes a steady hand and some strength as the bottle is made of thick glass and full with Champagne which can be a little tricky. The best thing to do in order to have better control is to pick the glass off the table and pour the Champagne into a tipped glass angled at 30 degrees and lifting the angle upward as the glass fills. Adjust your pour rate so as to keep the Champagne from bubbling over the glass. Place the full Champagne glass below the water glass to the right of the guest. Repeat the process until the host is served. Remember one bottle of Champagne will fill 5-ounce glasses to the top.  If one bottle is ordered for 7 people you should pour just over half a glass to make all the 7 glasses. Presenting your skills makes you look professional and professionals get bigger tips! 

Champagne goes with every course of the dinner and is a great recommendation by the server.  The price will also pad the check and increase your potential tip.
 
 
 
 
 

Service Etiquette and Protocol

The Proper serving etiquette is a list of rules created by early European Nobles who had servants in their charge and a large group of guests to serve at dinner or at special events and occasions. Coordinating the servants by the means of a protocol to who was served first and who was next to be served and so on and so on till the last person was served was critical to the flow of the service. Working in this fashion allowed several servants to work without crashing into each other.

In most cases, food service starts from the left and is taken away from the right. This is the same for beverages. If there are obstacles in the way like a wall or guests are leaning into each other in conversation then common sense is used and the service is maintained through the best and safest way possible whether it is either right or left but never over guests' heads.

In formal dinners or informal parties and even in restaurants, there is always a detailed serving etiquette. This serving etiquette can be changed depending on the host's requirements or cultural ideas and attitudes.

Guests are traditionally served first. The guest of honour being served first. Then followed by the women (with the oldest first), then the men (with the oldest first) and then the hostess and finally the host. Order tanking is done with the same protocol. Clearing the plates are done all at once if possible prior to everyone finishing their meals. The service moves on in the same fashion with the different courses providing what is to be a seamless service.

The changes occur with service when there is a priest at the table or ahead of state and his or her entourage. The priest is always served first as is the head of state. The higher the position in the order of power determines the sequence of the service etiquette. Thus, a bishop would be served before a priest. In the case of state dinners servers usually are not sure of the sequence of political service etiquette. There is usually an assistant from the political party who assists in the protocol sequence of service etiquette.

Just as in politics there is service etiquette at a wedding party. The bride is served first with the groom second. Then the bridal party at the head table. The parents of the bride and groom which are usually on one table and are next to be served.  Any table once food service is started is finished before other tables are served. The tables at weddings are numbered for the sequence of service. There are many servers at large events like weddings so it may look seamless with the rest of the service while other tables are served 2 or even 3 at a time.

The whole service etiquette can be overwhelming, but when orchestrated well it provides a safe and smooth transition between courses. The guests see the organization and feel calm and at ease with the service etiquette.

Thursday, June 2, 2011

Serving a Customer, the Needs Assessment Selling.

Approach the table and greet the customer…”Hello”… ask how they are and try to make some small talk regarding a common topic like the weather or a piece of clothing. Engage the customer with genuine feeling, a smile, and eye contact.

Ask for a beverage. If you see that your customer is dinning, then offer choices like an aperitif. If they want time to make a decision or are not ready to give you his/her order then offer water to start. Try to upsell. The city water may be good but bottle water will push the check higher. Thus, you offer sparkling water or flat spring water. Channel the customer’s thinking towards choices that will inflate the bill and thus your tip.

Although, I must point out that what you offer your customers are not just high-end items but offer them what they might like. You learn how to do this by asking questions. This is called needs assessment selling and this format is used in all professional sales jobs. Your customers will be happy with your service and the tip potential will go up. Remember you are working to provide the best you can and make the most of it.

This type of selling should be used for all types of items where there can be a comparison. Here is an example of what I am talking about.

You ask your customers for a beverage (and don’t assume they want alcohol). The use of the word “beverage” covers all drinks. Once you know what the customer wants in terms of the type of beverage then you can apply your need assessment skills. Let's say the customer responds with a request for a glass of wine. Well, this is ambiguous, since there are four major categories of wine. It is up to you to trim the options to what the customer wants. White or red and what grape varietals. Then there is the style of the wine for the same grape. You may have a chardonnay that is dry and un-oaked and another chardonnay that is heavily oaked and not that dry. The challenge to you as a server is to know the products you are offering and then be able to provide the customers with this knowledge to make an appropriate order.

If your customer is not savvy to wine and not sure about what to order after all your explanations, then you should give him/her a sample taste of the wines which are most suitable to the customer’s tastes. I would not offer too many wines. Two sample glasses would do fine. This is a taste and less than an ounce of wine will suffice. This will either get you frustrated if you have another table on the go or build your potential tip. Try to think of the latter.

Food order-taking is much the same. Customers want to be entertained. You as a server need to know the menu and what ingredients are used in the dishes. This knowledge will put your serving abilities to the top on the line. You need to pick some items to promote. Use descriptive words to wet the pallet of your customer. Pick items that are popular and you know to sell. There is a reason for this. These items are just the best items on the menu.

If, you know items on the menu are not that good, then discreetly persuade your customer to pick something else. Be careful with this approach, because now you are on the spot. If the customer doesn’t like your recommendation then be prepared to take it off the bill. The management might not be happy with this and the chef will certainly be asking you about the void. Honesty is the best policy. It will gain you respect for the management and the customer.

When customers see that you are genuine and honest towards their questions and concerns they will invite you to serve them whenever they visit the establishment. This builds your regular’s customer list and appreciation (larger tips). The management will notice this and you gain job security if there is such a thing in the restaurant business.

The dinner is not over after the appetizers, main course, drinks, and wine. Your opportunity to push the bill higher comes to dessert, coffee, tea, and after-dinner drinks.


Always make recommendations for every course. Remember to use your need assessment skills by asking questions and communicating with your customers to give the proper service and a meal they will enjoy.

Tuesday, May 17, 2011

Gueridon Service

There are three types of gueridon service.  Simple gueridon service, Russian gueridon service, and French gueridon service.

I will explain, but this service requires a service trolley on wheels that has at least one heating element with a gas burner source.  A flame burner is important for flambe.  This is the "gueridon".

Simple gueridon service is just using the gueridon as a tray stand.  Platted food is brought out from the kitchen and placed on the gueridon next to the table being served.  The service is from the right.  If there is a food cover or cloche, then these are removed at the same time only after the entire table is served.

Russian gueridon service uses the gueridon to keep the food warm.  The gueridon is moved near the table to be served and the gas is lit.  Heatable stainless steel platters are brought out from the kitchen with food for the service as well as heated plates.  The server presents the platters to the host from the right for approval and once approved then proceeds to plate the food on the gueridon with a similar position of protein and vegetables.  Then the plated food is served from the right.  The remaining food is kept on the gueridon for second helpings over a low flame to keep warm.

French gueridon service is the most attractive and requires the most knowledge and abilities to perform.
This type of service can include carving, de-boning, cooking and flambeing or finishing and dressing.

Much skill is required with this traditional french cuisine service, but most of this is considered old school.  Although the essence of French gueridon is romantic and still is used to enhance the dining experience as it provides a show and even drama with potential explosions for fire.

Here as in all gueridon service, the gueridon is brought to the table side for the service.  The service can be varied as mentioned above.  The gueridon is stocked with the essential ingredients and equipment for the service required.  This is called the "mise-en-place".  The plates could be either heated or cool depending on the food to be served.  The server could be making a caesar salad.  First, make the dressing from scratch.  Adding the romaine and finishing it off with the bacon and croutons.  Then there could be a pepper steak which needs to be cooked 1/4 more to the desired colour (rare, medium-rare, medium, medium-well, or well-done) and flambeed, then the sauce is made after the steak is off the pan and nappeed on to the steak.  Desert is also made this way with cherries jubilee or crepe suzette which are both flambeed.  The customer is served on the right after the show-boating skills of the server.

Platter Service

There are two basic platter type of service.  The English platter service (also known as Silver Service) and French platter service (also known as Butler Service).  Both require a heated plate placed on the table in front of the customer.  In both cases, the host has presented a platter of food for approval from the right side.  Once approval is made the guests are served from the left.  The only difference is the English platter service is the food is served and plated by the server using service gear for the customer, but with the French platter service, the customer uses service gear to self serve what they want of the platter.

Monday, May 16, 2011

Food Service Types

Eating out and the art of dining both involve food and beverage, but the service method to be used will depend on the type of establishment, customers' expectations, the type of menu offered and how fast customers come.

There is a broad range of foodservice types.  They are table service, assisted service, self-serve, single-point service, and specialized service.

In general, the topics which will be discussed are table service and assisted service which is most related to restaurant dining.

In table service, both food and beverage are brought to and served to the customers.  This type of service has several variations:

American plated service
English platter service
French platter service
Simplified gueridon service
Russian gueridon service
French gueridon service
Family service


All or some combination of these types of table service may be used in a restaurant.  It is all based on the type of dining and menu offered.  Some items may require table side gueridon service like de-boning Dover sole or making a caesar salad tableside.

For the most part in Canada, the United States and Europe we are a custom to American plate service.  This is where the chef and kitchen staff plate all the food in the kitchen ready to be delivered by the service staff to the customers.  The delivery is made from the left or the right side depending on how the table is oriented in the room.  Thus, the American plate service is the easiest and most widely used.

When it gets fancy we get into the more delicate platter type service and gueridon type service.  This will be discussed in the next article.