The rules for serving dishes in a restaurant are set out in special instructions for waiters. If you are going to work in a restaurant, then you cannot do without good theoretical and practical training. If you just want to surprise your family, then self-assimilated information will be quite enough to master the restaurant presentation.
French way
The French way "by-pass" is considered the most difficult way of serving dishes. There are two options for serving dishes using the French method. In the first case, the waiter divides the food into portions and transfers portions from the received dish to the client's plate. In the second case, the waiter divides the food into portions and offers the dish to the visitor. If the visitor liked the offered dish, he himself puts it on his plate.
In order for the French way of serving dishes to be successful, the waiter must be armed with a whole arsenal: spoons, forks, tongs, and shoulder blades. The waiter puts the necessary utensils on the brought dish, then wraps a hand towel rolled in four times over his left hand and puts a plate with pieces of food on the towel. Approaching the visitor from the side of his left shoulder, the waiter slightly tilts the plate so that it slightly overlaps the side of the guest's plate and puts the food on the client's plate.
English way
The English method provides for the presence of a side table. On this table, the waiter divides the dish into portioned pieces and puts the pieces into the customers' plates. Guests' individual dishes are placed on the side table in the same order as they will be on the dining table. The side table should be placed in such a way that customers can observe all the actions of the waiter.
If there are many dishes, there may be two waiters at the side table. One of them is engaged in dividing the main dish into portions, the second lays out the side dish. After the food is transferred to the customer's plates, the waiter approaches the customer from the right side, takes a step forward and places the plate in front of the guest with his right hand.
Russian way
The Russian way provides for a large degree of self-service and is suitable for ceremonial banquets. In the Russian way of serving dishes, the table is pre-served with dishes, cutlery, vases and napkins. Before the guests arrive, plates with cold snacks are placed on the table, after the arrival of visitors, hot dishes are served on the table.
Plates with food cut into portions are placed in the central part of the table, evenly distributing the dishes along the length of the table. Layout devices are placed in each dish: a fork and a spoon. The fork is placed with the prongs down, the spoon is placed on top of it. Guests place the dishes on their own plates on their own, using special devices for this.
