French Table Service and Set - up
Objective:
a. Understand the concept of French Table Service and French Table Set – up.
b. Identify correctly the materials needed in Table Set – Up.
c. Demonstrate the procedure in French Table Set – Up.
d. Show appreciation to the importance of French Table service and its Table Set – up.
French Service Features
1. French service usually followed in classy dining room, lavish restaurants, elegant resorts, cruise ships and
casinos.
2. The unprepared foods are arrived form the kitchen and brought to the dining room placing on a guerdon (a
cart) carrying on heavy silver platters. But the final preparation is completed at a side table in front of the
guests and served from the service table to the guests on heated plates.
3. Since foods are cooked in front of the guests, so, those foods are cooked or completed require short time to
prepare.
4. Cooking, deboning, slicing, and garnishing procedures are applied in French Service.
5. French service is considered as the most labor-intensive and most expensive service of all formal styles.
6. The nature of this service always requires large number of experience and skilled and highly professional
servers to perform their job with elegancy and finesse.
7. Large numbers of serving and preparing items are used in tableside cooking, hence, ware washing costs are
increased and also often lead to capital loss.
8. Though fewer tables and seats are set-up but service staffs need spacious space in order to move
preparation carts all the way through the dining area and to prepare food on tableside in front of the guests.
9. French service serves fewer numbers of guests who can afford to pay extra time and cost to have pricey
food items. However, they are always served with highest level of service and great deal of attention.
10. In case of small dining, the guest helps themselves taking food and in case of large dining, the guests drinks
and foods by passing around the dishes for each guest themselves or serve another guest seated far from the
dish.
11. The cost of F&B items is high so as to be able to produce high revenue and cover the labor and other
associate costs.
12. Large numbers of servers are assigned to serve fewer guests which incur high operational costs.
French table Set – Up
Equipment: b. Fish Fork
1. Crockery c. Salad Fork
a. Show Plate 4. Cutlery (Top Side)
b. Dinner Plate a. Demitasse Spoon
c. Fish Plate b. Dessert Spoon
d. Salad Plate 5. Glassware
e. Soup Plate with Show Plate a. Red wine
b. White wine
2. Cutlery (Right Side) c. Champagne Flute
a. Dinner Knife 6. Tea Cup with Base Plate
b. Fish Knife 7. Bread and Butter Knife
c. Salad Knife 8. Salt and Pepper shaker
d. Soup Spoon 9. Table Napkin
e. Oyster Fork Demonstration Video Link:
3. Cutlery (Left Side) https://www.youtube.com/watch?v=AdIlOS1huDA
a. Dinner Fork
