Restaurant Customer Service: Lost Tradition or Forgotten Customs?

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internal or external customer

Restaurants: Light or classic service?

Education is being lost all over the world gastronomical, with the excuse that there is little time to eat in the busy world in which we live, in addition to the fact that the new generations are not taught the importance and enjoyment of culinary art, whether it be a thermidor lobster or good tacos al pastor and knowing how to combine them with the appropriate drinks.

“People who are able to attend a good meal, either in restaurant Or in a private home, they should not do it only to fill themselves with alcohol and food without enjoying them, but to combine the need with the pleasure of good food. " This is what Paúl Beeri says in his "Gourmet Manual".

Unfortunately nowadays they have opened restaurants by people who do not have the knowledge, love or pride for gastronomy, and believe that it is an easy business, by putting a grilled meat and Prices exorbitant.

The professional restaurateur knows that his business requires a lot of care and dedication, serving the diner as the main part of his business and in many cases taking him along the paths of tasting each of the dishes made there, with the appropriate accompaniment of the dishes. wines and spirits that allow you the pleasure of good food.

The beginning of a good meal is in the service that the diner receives, by the staff of the restaurant, from when you enter the establishment until you leave it.

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As clients of the restaurant We must know the different types of services that are used in the establishments, so we will briefly describe them:

French service:

The elegance and the characteristics of the French service offer the customer the possibility to serve himself freely. This service is highly appreciated by connoisseurs and gourmets.

The way in which this service is carried out is as follows:

The main course is placed in front of the person who must first serve himself. The service cutlery within easy reach. The waiter will have a napkin in his left hand and on top the main dish, which he will present to the customer's left. The side of the platter is tilted slightly so that it is almost on the plate, with the serving utensils facing the person to whom you are serving.

The service begins from the person who serves as the host, to their left side, to the first lady and continues until the end of serving the host.

English service.

In an old English tradition, the head of the family served the entire table. Plates and plates were placed within reach and he served each course. The origin of this service comes from the character and temperament of the British.

English-style service has many advantages, it is very fast and is convenient, above all, because rare and expensive foods must be rationed and distributed.

This service asks for a lot of reflections from the waiter. As the customer cannot serve himself freely, the waiter has to prove his diplomacy, especially when it comes to complicated food. The way of presenting the dishes is the same as the French service, with the difference that the waiter is the one who serves the diner.

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Gueridon service.

This service is a derivation of the French service, where the waiter uses a small table (Gueridon), in which he places the plates and plates and presents them to the diner already served, previously presenting the dishes and garnishes to the diners.

This service is recommended when there are more than four people at the table.

Plated Service

This type of service is the one commonly performed in restaurants, due to the variety of dishes that are consumed in a single table, which would be very complicated to use those described above.

In the plated service, the waiter takes the order from the oldest lady who is to the left of the host and will continue with the other diners to the left to finish taking the order from the host or, where appropriate, from the oldest man. The purpose of this is that when the orders are served, what they ordered is put in front of the people without having to ask who ordered each dish and avoid a change of these between the diners.

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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