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1. French Food
& Beverage
Restaurant
service
Style

2. What is French Service
The concept of French service arises from the
elegant and splendid style of the French court,
le grand couvert (the great cover). French
service is also termed as cart service.
French service is a formal type of service which
was first started to serve European.
For More Details Please Read this Tutorial:
http://www.hospitality-school.com/french-
food-beverage-service-style

3. Features of French Service
French service usually followed in classy dining
room, lavish restaurants, elegant resorts, cruise
ships and casinos.
The unprepared or semi prepared foods arrive
from 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.
Since foods are cooked in front of the guests, so,
those foods are cooked or completed which require
short time to prepare.

4. Features of French Service
Continued….
• The nature of this service always requires large
number of experienced, skilled and highly
professional servers to perform their job with
elegancy and finesse.
• 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.
• 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.

5. Table Setting Procedures
of French Service
The typical setting of French cover includes the
following items:
A show plate
Cleanly folded napkin
Dinner fork and dessert fork
Dinner knife
Dessert spoon and soup spoon
Butter plate and butter spreader
A water or wine glass

6. Preparation of Food in French Service
Preparation of food in French service is done in the
following manner:
• Food preparation completed on a guéridon (the side
table) which include required tools and equipments
to meet the expectation. The servers do not serve
always completed cooked food from the guéridon.
Ex- a salad might be mixed on it or a piece of meat
might be carved on it.
• There used to be a heater on the guéridon to cook
the food is called a réchaud. Chef de rang use
warmed plates for serving hot plates and then
handed them to the commis, who serves to the guest.
All guests should be warned while serving any hot
food or soup.

7. Service Procedures of French Service
 All foods (except butter, bread, and salad, these
items are positioned to the left hand side of the
guests) is served and cleared from the right side
of the guests.
 Finger bowl is served with all fingers bowls filled
with warm water with rose petals or lemon slices
in them in front of the guests.
 Cocktail server serves alcohol and other
beverages and wine steward serves wine to the
guests. Sometimes the chef de rang also take
order and serves beverage in case of after-dinner
beverage.

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