Service Styles and Table Setting Standards

Overview and Execution of French-Style Service

French-style service is characterized by its emphasis on synchronicity, opulence, and abundance. It is described as a highly complicated service style, and because it necessitates that the entire interior crew be available at the same time to ensure swift and efficient service, it is not a style that is used regularly on board vessels. The hallmark of French service is the three distinct services that break down each menu: the Entrée, the main course, and the dessert. Within each of these stages, several dishes are served simultaneously to the guests.

During French service, there is often a high level of performance or table-side preparation. For instance, the chef may present a piece of meat for carving or a fish for fileting directly in front of the guests. While this presentation occurs, the second or sous chef may be simultaneously preparing accompanying dishes, such as salads or vegetables. The service crew is typically led by the chief stew, who directs the movement of the platters clockwise, starting from the head of the table. To create a flourish of activity, the second and third stewardesses serve the accompanying dishes around the table from behind the guests at the same time as the primary service.

Comparative Analysis and Cultural Elements of Russian-Style Service

Russian service is inherently much simpler to execute when compared to French service. In this style, courses are brought to the table already plated in a sequential manner, one after the other. If a chef makes the decision to serve food on a platter instead of being pre-plated, the food is served to the guests from their left side in the silver-service style, with accompanying side dishes following closely behind.

One of the most critical aspects of providing service to Russian guests is accounting for their cultural custom regarding toasts. This is described as a "love affair with the toast," where guests generally prefer to offer a toast at the beginning, during, and at the end of the meal. Because of this high frequency of toasting, it is vital for the service staff to ensure there is plenty of appropriate glassware and a robust supply of the guests' preferred beverages on hand throughout the duration of the meal.

Modern Russian Table Setting Components

A Modern Russian table setting consists of several layers and tools totaling $15$ distinct items. At the very center of the table is a Center piece (item $1$), flanked by a Salt Shaker (item $2$) and a Pepper Shaker (item $3$). The central place setting begins with a Dinner Plate (item $4$), which supports a Consomm w/ underliner plate (item $5$). On the left side of the plate, the setting includes a Dinner Fork (item $6$), a Salad Fork (item $7$), and a Dessert Fork (item $8$). The bread service is provided via a "Bread Bread" (item $9$) and a Bread Knife (item $10$). To the right of the plate, there is a Dinner Knife (item $11$), a Salad Knife (item $12$), and a Soup Spoon (item $13$). A Dessert spoon (item $14$) and a Water Goblet (item $15$) complete the layout.

Traditional Russian Table Setting Components

The Traditional Russian layout also utilizes $15$ items but with variations in the types of plates and serving vessels. It begins with a Service Plate (item $1$) at the base. Stacked upon it or used in sequence are the Dinner Plate (item $2$), a Salad Plate (item $3$), and a Consomm w/ underliner plate (item $4$). The fork selection on the left includes a Dinner Fork (item $5$) and a Salad Fork (item $6$). The bread setup consists of a Bread Plate (item $7$) and a Bread Knife (item $8$). Unique to this setting is the placement of a Dessert fork (item $9$) and the inclusion of a Soup Taureen (item $14$). The right-hand side is organized with a Dinner Knife (item $10$), a Salad Snife (item $11$), and a Soup spoon (item $12$). Finally, the set includes a Dessert spoon (item $13$) and a Water Goblet (item $15$).

Technical Configuration of French Table Settings

The French table setting is designed to support the opulent nature of the service and includes $15$ essential elements. A Center piece (item $1$) is used as the focal point, with a Salt Shaker (item $2$) and Pepper Shaker (item $3$) nearby. Each guest has a Service Plate (item $4$) and a Napkin (item $5$). The forks on the left comprise a Dinner Fork (item $6$), a Salad Fork (item $7$), and a Dessert Fork (item $8$). Similar to the Modern Russian setting, it includes a "Bread Bread" (item $9$) and a Bread Knife (item $10$). The right side of the setting features a Dinner Knife (item $11$), a Soup Spoon (item $12$), a Salad Knife (item $13$), and a Salad Spoon (item $14$). A Water Goblet (item $15$) is positioned for hydration.

American Service Variations: Breakfast, Lunch, and Dinner

American service styles vary significantly depending on the time of day, though all typically feature salt, pepper, and other condiments already placed on the table. The American Breakfast setting uses $11$ items, including a Center piece (item $1$), Salt Shaker (item $2$), Pepper Shaker (item $3$), and a Napkin (item $4$). Cutlery is reduced to a Dinner Fork (item $5$), a Dinner Knife (item $6$), and a Teaspoon (item $7$). It includes a Bread plate (item $8$) and a Bread Knife (item $9$), as well as a Water Goblet (item $10$) and a Cup & Saucer (item $11$) for morning beverages.

American Lunch service is the most streamlined, requiring $10$ items. This setting includes the standard Center piece (item $1$), Salt Shaker (item $2$), Pepper Shaker (item $3$), and Napkin (item $4$). The utensils include a Dinner Fork (item $5$), a Dinner Knife (item $6$), and a Soup spoon (item $7$). The service is rounded out with a Bread plate (item $8$), a Bread Knife (item $9$), and a Water Goblet (item $10$).

American Dinner service is more elaborate, involving $13$ specific items to handle multiple courses. Along with the Center piece (item $1$), Salt Shaker (item $2$), Pepper Shaker (item $3$), and Napkin (item $4$), the guest is provided with a Dinner Fork (item $5$) and a Salad Fork (item $6$) on the left, plus a Dessert fork (item $7$). On the right, there is a Dinner Knife (item $8$) and a Salad Knife (item $9$). The bread service consists of a Bread Plate (item $10$) and a Bread knife (item $11$). The beverage service is expanded to include both a Water Goblet (item $12$) and a glass specifically for Red Wine (item $13$).