gueridon service

1. PROVIDE GUERIDON SERVICE
DEDY WIJAYANTO
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Part 4-

2. Preparing cocktails
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Types of cocktails
There are five different methods to making a cocktail:
• Shaken
• Blended
• Built
• Stirred
• Layered

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Shaken
The ingredients are placed into a cocktail shaker,
shaken and then strained into a glass.
• Between the Sheets
• Brandy Alexander
• Daiquiri
• Golden Dream

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Blended
Ingredients are placed into a blender and blended.
• Pina Colada
• Frozen Daiquiri
• Margarita

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Built
These are simply mixed in the glass in which they will be
served.
They include floating liqueur on top of the built drink.
• Harvey Wallbanger
• Singapore Sling
• Rusty Nail
• Tequila Sunrise

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Stirred
The ingredients are placed into a mixing glass (called
a ‘bar glass’) and stirred together with ice and then
strained into the glass in which they are served.
• Martini
• Gibson
• Cosmopolitan

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Layered
These are built in the glass they are served in (a
liqueur) glass.
The intention is that the drinker sips one layer at a
time, enjoying the different tastes that the cocktail
presents.
• B52
• Oil Slick
• Traffic Lights

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• Fortified wines are base wines which are
strengthened or ‘fortified’ by the addition of grape
spirit or brandy
• The standard industry size serve for a fortified wine
is 60 mls

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Types of fortified wines
• Sherries
• Vermouth
• Ports
• Muscat
• Tokay
• Frontignac

10. Preparing specialist coffee
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Liqueur/spirit coffees
• Another popular after-dinner drink is the range of
liqueur/spirit coffees
• The main difference between liqueur coffees and
spirit coffees, is that liqueur coffees don’t have
added sugar but spirit coffees have sugar added

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Techniques to make specialist coffee
• Ready the glass or mug
• Prepare good-quality, strong, black coffee
• Put 30 ml of the required spirit or liqueur into the
glass/mug
• Add sugar if required
• Pour in coffee
• Stir to disperse liquor and/or melt sugar
• Float fresh cream on top
• Serve immediately

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13. Prepare accompaniments
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• There are endless accompaniments that can be served with food
and beverage items
• Most menu items will have traditional accompaniments that
compliment or contrast tastes, textures and colours

14. Roast accompaniments
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Accompaniments for roasted meat
• Roast lamb Mint sauce and gravy
• Roast mutton Onion sauce and gravy
• Roast pork Sage and onion stuffing, apple sauce and gravy
• Roast veal Thyme, lemon and parsley stuffing and gravy
• Roast beef Yorkshire pudding, horseradish sauce and gravy

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Accompaniments for roasted meat
• Roast chicken Thyme, lemon and parsley stuffing and gravy
• Roast duck Sage and onion stuffing, apple sauce and gravy
• Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry
sauce/jelly
• Roast game Cranberry sauce

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Accompaniments for roasted meat
Roasted meats are normally served with:
• Roasted vegetables including potato,
pumpkin and carrots
• Steamed vegetables including cauliflower and
broccoli

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Accompaniments for roasted meat
Roasted meats are normally served with:
• Roasted vegetables including potato,
pumpkin and carrots
• Steamed vegetables including cauliflower and
broccoli

18. Seafood accompaniments
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Accompaniments for seafood
• Lemon wedges or slices
• Tartare sauce
• Chilli Sauce
• Tabasco sauce
• Mayonnaise
• Dill
• Parsley
• Salsa

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Accompaniments for seafood
Seafood is normally served with:
• Rice
• Potatoes – normally French fries
• Salad

20. Salad accompaniments
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Salad dressings
Some form of dressing is commonly served with salad.
Salads are usually served with a dressing to combine the
ingredients, to add flavour and to lubricate.
The two main dressings are:
• Vinaigrette (French dressing)
• Mayonnaise

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Making vinaigrette
• Vinaigrette is a mixture of oil, vinegar, salt and pepper
• As a general rule of thumb, the recommended ratio of oil to vinegar
is 2 parts oil to 1 part vinegar

22. Type equation here.
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Accompaniments for salads
Salad is normally served with:
• Bread – sticks, croutons, toasted
• An accompaniment to a meat

24. Dessert accompaniments
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Accompaniments for desserts
• Sauces – hot or cold
• Coulis – pureed fruit
• Fruit
• Ice cream
• Yoghurt
• Cream – fresh, whipped, clotted
• Custard

25. Cheese accompaniments
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Accompaniments for cheese
• Nuts
• Dried fruit
• Fresh fruit
• Olives
• Pate
• Dips
• Cured meats

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Accompaniments for cheese
• Pickled vegetables
• Crudités (vegetable sticks)
• Crackers
• Bread
• Rolls
• Toast
• Bread sticks
• Wines, tokays, muscats and ports

27. Involve and entertain guests
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• A major reason for introducing gueridon service in
an establishment is to enhance the customer
dining experience
• The best way to do this is include and interact with
the customer

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Explain the process
• Preparation process
• Cooking process
• Choice of ingredients
• Where ingredients can be sourced
• Culinary terms customers may not be aware of
• Cooking styles used
• Service options available

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Other techniques to involve and entertain
• Telling the history of gueridon service
• Telling of the history of the dish being prepared
• Advising guests of the alternatives available within
the recipe for the dish being prepared
• Seeking guest preferences and making
suggestions for dish variations
• Allowing guests to sample products
• Provision of showmanship

30. Present finished menu items
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• The actual food and beverages that the guests
consume is only part of the total dining experience
• The service of those items is another vital part of the
experience
• It is not just about handing over a plate of food or a
beverage but to ensure the customer has everything
they require to enjoy the meal, be it cutlery, condiments
or additional sauces

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Key points when serving food and beverage
• Do it quickly
• Do it professionally
• Ensure the hygienic presentation of completed
items
• Ensure consistency in neatness, balance and
serve sizes
• Ensure the use of correct service wear, cutlery and
glassware

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Serving food
• Place meat at the 6 o’clock position
• Announce each meal and cooking style
• Allow access by all when preparing
shared platters
• Ensure adequate service cutlery
• Ensure sufficient sauce containers or
accompaniments

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Serving beverages
• Place the beverage to the right of the seated
customer
• Should handle glassware by the base or the stem
• All drinks should be announced
• Ensure adequate straws and garnishes
• Use coasters or napkins under drinks

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Ensuring adequate side dishes / condiments
• Tomato sauce
• Tabasco sauce
• Mustards
• Tartare sauce
• More butter
• More bread or rolls
• Side salad
• Bowl of chips
• Onion rings

36. Present finished menu items
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Ensuring adequate eating utensils
• Extra cutlery
• Extra crockery
• Extra glassware
• More serviettes
• A finger bowl
• A scrap bowl

37. Present finished menu items
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Complete additional activities
• Offering additional food and beverage
• Checking customer satisfaction
• Thank and leave

38. Clear and clean trolleys, equipment and utensils
DEDY WIJAYANTTO 38
Now that all food and beverage items prepared through gueridon
service has been completed it is now time to remove the trolley from
the customer table and to prepare it for upcoming service.
• What activities need to take place at the end of a gueridon activity
or session?

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Remove trolley
The first step is to remove the trolley to an appropriate location,
preferably in the kitchen.
• Takes the used trolley out of view of customer
• Frees up space in the dining environment
• Allows ease of clearing, cleaning and
replenishing

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Clear trolley and items
The next step is to clear all used items off the gueridon
trolley. This may include used:
• Pots and pans
• Utensils
• Plates
• Food containers
• Glassware
• Napkins
• Service ware

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Store unused perishables
In many cases there are unused items that can be
reused, include
• Sugar, salt and pepper packets
• Napkins
• Sealed condiments
• Decorations
• Garnishes
• Unused cutlery, crockery and other service items

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Dispose of left over food
At the end of each gueridon session and at the end of
trade you may be required to dispose leftover food
and other items used during service.
Naturally this is essential:
• Visually
• Hygienically

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Reusing items
Items that can be re-used include:
• Butters and dairy products
• Cooking oils and proprietary sauces
• Salt and pepper

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Clean trolley
Pieces of gueridon equipment and items may need to
be:
• Cleaned and left out ready for the next shift
• Cleaned and stored away ready for use some time
in the future
• Turning off specified electrical items

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Replenish trolley
• Once the trolley is clean it is now time to replenish
the trolley with all items that will be required for the
next service cycle
• There are many items that need to be replenished
on a gueridon trolley.

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Store trolley
The last step is to store the gueridon trolley in the
appropriate location, including:
• Ensuring staff and equipment safety
• Ensuring all items are cleaned
• Ensuring that food-related items are
protected from contamination
• Ensure any gas supply is turned off or removed
• Making sure items are returned to their nominated
locations
• Checking individual items

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48. See you again.
deddywijayanto@stptrisakti.ac.id
DEDY WIJAYANTTO 48