catering in saudi arabia : Catering Industry is a very wide industry. The service, in restoration, is the fact of serving the dishes to the guests. This is the job of the server. There are several types: flat on the table, English, French, Russian, American, said “on the plate”. Catering in Saudi Arabia : […]
catering in saudi arabia : Catering Industry is a very wide industry.
The service, in restoration, is the fact of serving the dishes to the guests. This is the job of the server.
There are several types: flat on the table, English, French, Russian, American, said “on the plate”.
Widely used in catering in the first half of the twentieth century, especially for raw vegetables, this serving technique consists of placing the dish on the table, to the customer’s right, the cutlery facing them, so that they can help themselves. as he pleases.
In English service, the waiter brings and sets a plate in front of each guest, which is later served by the guest’s left.
Food is artistically presented on dishes in the kitchen.
These dishes are brought into the dining room by the waiters and presented on the left side of the customers starting with the women, the food is served to the customers by the waiter, with the right hand, using a spoon and a serving fork called “pincer”.
There are three types of pliers used, the flat pliers (fork in the spoon), the round pliers (fork and spoon in opposition) and the shovel pliers (fork and spoon side by side).
Advantages: fast, this service allows, in a single trip from the kitchen, to serve many guests. It is best suited for banquets, or for serving sauces.
Disadvantages: the dressing of the plate is less worked. Some very delicate dishes cannot be served in this way.
Originally, in the French-style service, the guests, standing, serve themselves, on a table containing all the dishes of the current service, a principle which will then take the name of “buffet”, when this service is preserved.
Today, French service involves bringing meals ordered by diners to the table, but unlike English service, it is the diners who help themselves. The dish is then placed directly on the table, so that the guests continue to serve themselves.
This type of service tended to disappear until the 1990s. But with the creation and popularization of farm inns in rural areas, this type of service, more user-friendly, is again practiced.
Pros: It’s fast service too. The guest helps himself, more or less, according to his taste.
Disadvantages: the presentation does not allow “dressing” on the plate, the guest, often more clumsy than the waiter, is slower, and can “take apart” a dish.
With Russian service, the dishes are brought to the table on a pedestal table, where they are presented, so that diners can judge the quality of the preparation and its presentation.
The server then garnishes the plates and arranges them in front of each person. Particularly in vogue at the beginning of the twentieth century, this type of service was replaced by English service.
However, high-end restaurants have retained this type of service for spectacular dishes, such as flambages, or dishes where the product served is shared among several diners, such as prime rib on the bone, or lobsters.
Pros: The service is spectacular.
Disadvantages: Requires more and more competent staff. This service is long and complex.
The plates are prepared in the kitchen by the kitchen staff and brought to the guests from the right, starting with the ladies. This service is currently the most used. It allows a wide range of presentation on a plate. This technique is called plate service, in French catering.
Advantages: allows more fantasy on the plate.
Disadvantages: less spectacular, less qualified room staff.
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