Table Setting and Service Styles

Flashcards covering the characteristics and setting requirements for Russian, French, and American table services.

Russian service

A service style where courses are brought to the table plated sequentially, one after the other, and is simpler to execute than French service.

Silver-service style

In Russian service, if a chef decides to serve food on a platter, it is served to the guests from the left with accompanying dishes to follow.

Russian toasts

A tradition where guests offer a toast at the beginning, during, and at the end of the meal, requiring plenty of appropriate glasses and beverages.

Traditional Russian Setting (unique items)

Includes a Service Plate, Salad Plate, and a Soup Taureen, which are not listed in the Modern Russian setting.

French service

A complicated service style characterized by synchronicity, opulence, and abundance, requiring the entire interior crew to be available at the same time.

Synchronized Service (French)

Service led by the chief stew where platters are served clockwise starting at the head of the table, while other stewardesses simultaneously serve accompanying dishes.

French menu structure

Each menu is broken down into three distinct services (Entrée, main, and dessert), where each service has multiple dishes served at the same time.

American breakfast setting

Includes a Center piece, Salt and Pepper Shakers, Napkin, Dinner Fork, Dinner Knife, Teaspoon, Bread plate and Knife, Water Goblet, and a Cup & Saucer.

American Dinner setting

Includes specialized utensils such as a Salad Fork, Dessert fork, and Salad Knife, as well as a Red Wine glass.

Traditional Russian Soup Taureen

A specific serving vessel included in the Traditional Russian table setting for soup service.