Russian service is similar to French service in many respects. It is very formal and
elegant, and the guest is given considerable personal attention. It employs the use
of heavy silver serviceware, and the table setting is identical to the French setup.
The two major differences are that only one server is needed and that food is fully
prepared and attractively arranged on silver platters in the kitchen.
To serve, the server places a heated plate before each guest 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 shows 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 (Figure 2-3).
The server continues serving counterclockwise around the table and then returns
the remaining food to the kitchen.As in French service, finger bowls and napkins are
served with the meal, and soiled dishes are cleared when all guests have completed
Advantages and Disadvantages of Russian Service
The advantages of Russian service are that only one server is needed and that this
service is as elegant as French service, yet faster and less expensive. No extra space
is needed for special equipment, such as the gu´eridon.
The disadvantages of Russian service are the large investment in silver serviceware
and the number of platters needed, especially when every guest in a party
orders a different selection. For this reason, Russian service is particularly useful at
banquets where every guest receives the same food selection. Another disadvantage
is that the last guest served at the table must be served from the less well-displayed
منبع:RESTAURANT SERVICE basics/2nd edition
Sandra j.Dahmer & Kurt Kahl
Copyright 2009 j.wiley & Sons,New Jersey
تالیف : انوشیروان اسلامی