Guéridon service originated in France in the 17th century. It refers to table-side service where dishes are cooked, finished, or presented to guests directly from a small, mobile serving table called a guéridon. Guéridons were originally small, circular tables with column legs carved in the shapes of people or mythological figures. Today, guéridon service in restaurants involves dishes cooked at the table on a movable trolley cart to ensure freshness. Popular dishes for this style of service include crepes Suzette and Caesar salad.

1. What is the history of guéridon service?
The history of guéridon service dates back to France in the middle of the 17th
century, and the term "guéridon" is based on the piece of furniture that was used
for the service. The oldest guéridons were small, often circular-topped mobile
tables. In place of table legs, there were columns that were usually carved in the
shape of people or mythological figures. Guéridon service at modern restaurants
is table-side service.
While the piece originally served a simpler and more decorative purpose, such as
holding a candlestick or vase, the guéridon could also be used as a stand-alone
decorative piece of palace furniture. The leg-columns for early guéridons were
often modeled on early African, ancient Egyptian and ancient Greek human
figures that were inspired by caryatids, which are sculpted female figures that
serve as architectural supports. The general term guéridon came to refer to any
type of smaller, decorative table. The term guéridon service is used in the
restaurant business to refer to "trolley service." Dishes such as crepes Suzette,
Caesar salad, cherries jubilee, banana flambé and steak are popular guéridon
service dishes that are cooked, finished or presented to the guest at a table.
These dishes are put together and served from a movable trolley to guarantee
freshness.