RUSSIAN SERVICE Food and Beverage Service Method
65. Russian Service • Russian service is similar to French service in many respects. • It employs the use of heavy silver serviceware, and the table setting is identical to the French setup. • The two major differences one server is needed and that food is fully prepared and attractively arranged on silver platters in the kitchen. Food and Beverage Service Method
66. Russian Service • Server places a heated plate from the right side, going around the table clockwise. • Then the server brings the platters of food to the dining room from the kitchen and presents them to the guests at the table. • Standing to the left of each guest and holding the platter of food in the left hand, the server show each guest the food and then, using a large spoon and fork in the right hand, dishes up the desired portion on the guest’s plate Food and Beverage Service Method
67. RUSSIAN or PLATTER SERVICE • Russian service, currently considered platter service in America, is used mostly for banquets. • It is less showy then French service, but it is quicker and no less elegant. • In platter service, the food is fully cooked and arranged and garnished on large platters of food to the dining room and present them on Table • The server moves around the table counterclockwise, beginning with the first woman seated at the host’s right Food and Beverage Service Method
68. RUSSIAN or PLATTER SERVICE Food and Beverage Service Method