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This type of service is the same as that of French service. However, in Russian service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged on silver platters by the Chef. The waiter then shows the platter to the guest as a polite gesture and serves the food to the individual plates of the guests using serving cutleries.
Advantages: 1. Only one waiter is needed to each station. 2. Elegant and entertaining. 3. No extra space is needed for the equipment (except for the side stand). 4. It guarantees equal portions because the food is pre-cut and already served. 5. Gives the guests personal attention.
Disadvantages: 1. It requires a big initial investment in silver equipment. 2. If many guests are served from one platter, the last one to be served may see a rather less attractive display. 3. If every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily loaded tray / trays to the dining room.
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guests. This type of service is used in coffee shops where there is a demand for quick and simple service. It requires minimal training for novice waiters and waitresses.
Advantages: 1. It is a fast and simple service. 2. It is inexpensive. One waiter or waitress can serve many guests and no special service equipment is necessary. 3. It does not require highly trained technical staff that demands for higher pay.
Disadvantages: 1. Less showmanship 2. Reduced personalized attention
In a restaurant, there are two different types of menus which
are differentiated by the manner in which they are served and priced.
A menu may be a la carte or table d'hôte.
A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la
carte is offered, from which one can choose the items one wants to
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte in French;
so foods chosen from a bill of fare are described as à la carte,
"according to the board."
In an a la carte menu all items are cooked to order including
the sauces that are made with wine, cream or mustard. Depending
on the dish chosen by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the preparation might
take. An extensive a la carte menu is impressive but involves a huge
amount of mise-en-place.