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Gueridon Service
Unit 9
Course Content
1. Types of Gueridon trolleys
2. Equipments used on Gueridon trolley
3. Safety in Gueridon cooking
4. Advantages and limitations of Gueridon
service
5. Dishes prepared on trolley
Introduction
• It refers to a mobile service table or trolley, from
which a dish may be prepared, processed,
dressed and plated in presence of guest near
their table.
• This service is provided at fine dining restaurants
where ALC menu is extra served for guests with
high spending.
• In buffet service, it can be recalled as on-spot
cooking of dishes.
• Generally, it is performed by Chef de Partie from
F&B kitchen or by head waiter .
History of origin
• Flambé dishes first become popular in the
Edwardian Era i.e. the first claimed flambé
dish was crêpes Suzette which was invented
by Henri Charpentier working as a commis at
the café de paris is Monte Carlo Hotel(1894) in
honour of the Prince of Wales
girlfriend named Suzette.
Miss-en-place for Guéridon
• Where necessary, the top and under shelf of the guéridon should be
covered with a folded table cloth.
• This saves time and speed up the service from right to left.
• Service spoon and forks
• Soup, tea and Coffee spoons
• Fish knife and fork, special equipment including a soup and sauce
ladle
• Joint and side knife
• The hot plates or table heaters are generally placed on the left hand
side on the top of the guéridon.
• This heater may be gas, electricity or methylated spirit.
• If it is a heater the coffee saucer should be placed under the burners,
• A selection of basic accompaniments such as oil and vinegar,
Worcester sauce, English and French mustard and castor sugar should
be available
Types of Gueridon trolleys
• Hors d’oeuvre Varies Trolley
• Salad trolley
• Food Flambe trolley
• Cheese trolley
• Liqueur trolley
Hors d’oeuvre Varies Trolley
• It displays 10-12 varieties of appetizers.
• The containers holding appetizers are placed over ice.
• it is designed to hold ice and containers holding the
appetizer.
• It have area to place adequate service gears required
by guests.
• The foods are chosen by the guests and plated by the
service staffs or the guest can plate the appetizer
themselves.
• The plated food is served from right hand side of guest.
Salad Trolley
• It has half plates and bowls, underplates,
containers with prepared ingredients, salad
dressings, and seasonings that are required to
prepare the salads. Salad dressings may either
be prepared on the trolley in the presence of
guests or in the kitchen. Most restaurants
make the dressings in the kitchen and the
dressing of salads is carried out on the trolley
in the restaurant.
Food Preparation, Carving, and
Flambe Trolleys
• These have a gas burner or flare lamp which is
fixed on the trolley to the level of the top surface.
Carving trolley has carving board which is placed
over chafing dish during carving to retain the heat
of the meat. A trolley may have single or double
burner. Double burner trolley is necessary when
the pastry finished food is to be held hot during
the preparation. One burner is used for keeping
the food hot while the other is used for cooking
Cheese Trolley
• It has a variety of cheeses, cheese board, and
cheese knife for cutting the cheese, and
appropriate accompaniments for cheese.
Surface of the trolley is normally in marble
and has translucent dome to cover the top.
Cheese selected by the guest is portioned and
plated on the gueridon trolley, and then
served to the guest from his/her right.
Liqueur Trolley
• It has assorted glasses, measure, ice bucket,
spirit and liqueur bottles, carafes, etc. It may
also have cigars, cigar cutter, and a lighter.
• A restaurant normally has two to three types
of trolleys, mainly preparation, flambeing,
liqueur trolleys.
Advantages of Gueridon Service
• Highly personalized service. The wait staff prepares or carves
the dish and serves the guest
• High level of customer satisfaction. The dishes are prepared,
carved, or flambéed in the guest's presence
• Good merchandising device. Guest will be tempted to order
for dishes that are served from the trolley.
• Wail staff can exhibit their culinary, carving, and service skills
The wait staff has an opportunity to impress the guests by
demonstrating its cooking, flambéing, carving, and skills to
them. It also gives them good job satisfaction from the trolley
• High average spending power (high revenue/cover). The
revenue generated will be more as the dishes served from
the trolley are always expensive
Limitations
• Slow service: the time taken to extend the
service from the trolley is more
• Low seat turnover: number of times a seat is
sold during the operation hours will be low as
the service takes more time
• Expensive style of service: as it requires more
service area and highly skilled staff
• Chances of accidents are more
• Cooking in the service area may leave odour.
The equipment used on a trolley
1. Flare lamp
2. gas stove
3. Chafing dish
4. Suzette pan
5. Carving board
Flare lamp
• This piece of equipment is operated with
ethylated spirit and has reservoir for fuel, a
wick with an adjustment knob, a chimney, and
a gird.
• 6 to 8 inches in diameter and 8 to 10 inches
height
• Also helps to make the trolley more attractive
• Flare lamp is used for food preparation, carving
and flambéing.
Gas stove
• Many establishments prefer gas stove over
flare lamp .the cylinders are placed under the
gas burner in a chamber and connected to the
stove.
• The stove used in trolley should be frequently
cleaned and maintained.
•
Chaffing dish
• It is a container holding hot water on which
food container is kept to retain the
temperature of the food
• It is also used to cook custards for certain
sweet preparation
•
Suzette pan
• It is a sauce pan with thick bottom and a lid.
• It is normally made of copper lined with
corrosion resistant, non-reactive to metal.
• It is used for cooking.
Carving board
• Carving of meat and poultry should be carried
out on a carving board and each category of
meat and poultry, a separate carving board
should be used
• After use, it should be thoroughly washed and
cleaned.
Taking the order
• It has to be remember first and foremost that you
are a sales person. You must sell the dishes, which
will involve you in work at the table. Suggest to the
customs, item on the menu, this focusing attention
in dishes. You may wish to sell. Use the carving
trolley and sweet trolley as visual selling lid.
• Your must always have a good knowledge of the
menu so as to give good discipline to the guest of
the dishes available. Recognition of the host is an
important factor.
• Stand to left of the host, each guest should have one
yourself for reference purposes.
• Do not positioning yourself too close to guest as this
may cause embarrassment?
• Size up your host and guest according to age’s
dues and nature of the party. This should then
give you some indication as to the type of dishes
on may suggest.
• Take all order through the host. Try to ascertain
the length of time available for the meal as this
could determine the type of dishes sold. Warm
customer of waiting times.
• Take note as to whether the party is all male,
female or female.
• Always take the order as score as possible
Points to be kept in mind while doing
guéridon service:
• Guéridon service is job of chef who also
responsible for doing the service.
• Always push the guéridon trolley but don’t
pull it helps the avoid accident.
• The guéridon should be kept in one position
for the service for the complete course.
• The trolley should never be kept near the
service door as it is may be obstruction to the
waiter.
• When more covers are being served only the
main dirt should be served from the guéridon
potatoes, sauces, vegetables should be served in
normal manner.
• Service spoon and fork are not used as in the
silver service but held with spoon in one hand
and fork in the other.
• The filling or carving should not be done on silver
dish but on the carving board or hot joint plate.
• Dirty plates should always be cleared from the
guéridon trolley
Safety points:
• Never place the lamp or the hot plate outside
the four trolley legs.
• Never move the trolley near to drapes.
• Note : The main course does not need to be
placed on the hotplate if the service in quick
only the potatoes and vegetables for a short
period.
• Serve with a spoon in one hand and the fork in
another hand.
gueridon service

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gueridon service

  • 2. Course Content 1. Types of Gueridon trolleys 2. Equipments used on Gueridon trolley 3. Safety in Gueridon cooking 4. Advantages and limitations of Gueridon service 5. Dishes prepared on trolley
  • 3. Introduction • It refers to a mobile service table or trolley, from which a dish may be prepared, processed, dressed and plated in presence of guest near their table. • This service is provided at fine dining restaurants where ALC menu is extra served for guests with high spending. • In buffet service, it can be recalled as on-spot cooking of dishes. • Generally, it is performed by Chef de Partie from F&B kitchen or by head waiter .
  • 4. History of origin • Flambé dishes first become popular in the Edwardian Era i.e. the first claimed flambé dish was crêpes Suzette which was invented by Henri Charpentier working as a commis at the café de paris is Monte Carlo Hotel(1894) in honour of the Prince of Wales girlfriend named Suzette.
  • 5. Miss-en-place for Guéridon • Where necessary, the top and under shelf of the guéridon should be covered with a folded table cloth. • This saves time and speed up the service from right to left. • Service spoon and forks • Soup, tea and Coffee spoons • Fish knife and fork, special equipment including a soup and sauce ladle • Joint and side knife • The hot plates or table heaters are generally placed on the left hand side on the top of the guéridon. • This heater may be gas, electricity or methylated spirit. • If it is a heater the coffee saucer should be placed under the burners, • A selection of basic accompaniments such as oil and vinegar, Worcester sauce, English and French mustard and castor sugar should be available
  • 6. Types of Gueridon trolleys • Hors d’oeuvre Varies Trolley • Salad trolley • Food Flambe trolley • Cheese trolley • Liqueur trolley
  • 7. Hors d’oeuvre Varies Trolley • It displays 10-12 varieties of appetizers. • The containers holding appetizers are placed over ice. • it is designed to hold ice and containers holding the appetizer. • It have area to place adequate service gears required by guests. • The foods are chosen by the guests and plated by the service staffs or the guest can plate the appetizer themselves. • The plated food is served from right hand side of guest.
  • 8.
  • 9. Salad Trolley • It has half plates and bowls, underplates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressings in the kitchen and the dressing of salads is carried out on the trolley in the restaurant.
  • 10.
  • 11. Food Preparation, Carving, and Flambe Trolleys • These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. Carving trolley has carving board which is placed over chafing dish during carving to retain the heat of the meat. A trolley may have single or double burner. Double burner trolley is necessary when the pastry finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking
  • 12.
  • 13. Cheese Trolley • It has a variety of cheeses, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Surface of the trolley is normally in marble and has translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley, and then served to the guest from his/her right.
  • 14.
  • 15. Liqueur Trolley • It has assorted glasses, measure, ice bucket, spirit and liqueur bottles, carafes, etc. It may also have cigars, cigar cutter, and a lighter. • A restaurant normally has two to three types of trolleys, mainly preparation, flambeing, liqueur trolleys.
  • 16.
  • 17. Advantages of Gueridon Service • Highly personalized service. The wait staff prepares or carves the dish and serves the guest • High level of customer satisfaction. The dishes are prepared, carved, or flambéed in the guest's presence • Good merchandising device. Guest will be tempted to order for dishes that are served from the trolley. • Wail staff can exhibit their culinary, carving, and service skills The wait staff has an opportunity to impress the guests by demonstrating its cooking, flambéing, carving, and skills to them. It also gives them good job satisfaction from the trolley • High average spending power (high revenue/cover). The revenue generated will be more as the dishes served from the trolley are always expensive
  • 18. Limitations • Slow service: the time taken to extend the service from the trolley is more • Low seat turnover: number of times a seat is sold during the operation hours will be low as the service takes more time • Expensive style of service: as it requires more service area and highly skilled staff • Chances of accidents are more • Cooking in the service area may leave odour.
  • 19. The equipment used on a trolley 1. Flare lamp 2. gas stove 3. Chafing dish 4. Suzette pan 5. Carving board
  • 20. Flare lamp • This piece of equipment is operated with ethylated spirit and has reservoir for fuel, a wick with an adjustment knob, a chimney, and a gird. • 6 to 8 inches in diameter and 8 to 10 inches height • Also helps to make the trolley more attractive • Flare lamp is used for food preparation, carving and flambéing.
  • 21.
  • 22. Gas stove • Many establishments prefer gas stove over flare lamp .the cylinders are placed under the gas burner in a chamber and connected to the stove. • The stove used in trolley should be frequently cleaned and maintained. •
  • 23.
  • 24. Chaffing dish • It is a container holding hot water on which food container is kept to retain the temperature of the food • It is also used to cook custards for certain sweet preparation •
  • 25. Suzette pan • It is a sauce pan with thick bottom and a lid. • It is normally made of copper lined with corrosion resistant, non-reactive to metal. • It is used for cooking.
  • 26.
  • 27. Carving board • Carving of meat and poultry should be carried out on a carving board and each category of meat and poultry, a separate carving board should be used • After use, it should be thoroughly washed and cleaned.
  • 28. Taking the order • It has to be remember first and foremost that you are a sales person. You must sell the dishes, which will involve you in work at the table. Suggest to the customs, item on the menu, this focusing attention in dishes. You may wish to sell. Use the carving trolley and sweet trolley as visual selling lid. • Your must always have a good knowledge of the menu so as to give good discipline to the guest of the dishes available. Recognition of the host is an important factor. • Stand to left of the host, each guest should have one yourself for reference purposes. • Do not positioning yourself too close to guest as this may cause embarrassment?
  • 29. • Size up your host and guest according to age’s dues and nature of the party. This should then give you some indication as to the type of dishes on may suggest. • Take all order through the host. Try to ascertain the length of time available for the meal as this could determine the type of dishes sold. Warm customer of waiting times. • Take note as to whether the party is all male, female or female. • Always take the order as score as possible
  • 30. Points to be kept in mind while doing guéridon service: • Guéridon service is job of chef who also responsible for doing the service. • Always push the guéridon trolley but don’t pull it helps the avoid accident. • The guéridon should be kept in one position for the service for the complete course. • The trolley should never be kept near the service door as it is may be obstruction to the waiter.
  • 31. • When more covers are being served only the main dirt should be served from the guéridon potatoes, sauces, vegetables should be served in normal manner. • Service spoon and fork are not used as in the silver service but held with spoon in one hand and fork in the other. • The filling or carving should not be done on silver dish but on the carving board or hot joint plate. • Dirty plates should always be cleared from the guéridon trolley
  • 32. Safety points: • Never place the lamp or the hot plate outside the four trolley legs. • Never move the trolley near to drapes. • Note : The main course does not need to be placed on the hotplate if the service in quick only the potatoes and vegetables for a short period. • Serve with a spoon in one hand and the fork in another hand.