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200
modern service styles
Fine Dining – The accoutrements of a fine dining establishment are table linens, china, luxurious surroundings, and subdued lighting to encourage lingering. There is a host or maître d, who is in charge of all servers, bussers, and the sommeliers, or wine stewards. There is an extensive menu and an equally extensive wine list. Fine dining is a very slow-paced dining experience, where your guests will be around for several hours. -
Origins of first 'restaurant' challenged after 200 years
For more than 200 years Mr Boulanger has been credited with opening the world's first Paris restaurant in 1765,According to the Guide Gourmand de la France, Mr Boulanger's restaurant was located on the corner of Rue du Louvre (then known as Rue Pouille) and Rue Bailleul. The Cafe du Musée now stands on the site, selling hot dogs and ice creams. Inside, academic disputes over the origin of the world's first restaurant are treated with lofty disdain. -
Period: to
Evolution of French Restaurant Service style
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the first service style
So before a brasserie sprung up on every corner, they ate from communal platters laid out for inn guests or bought oysters and such from street vendors.(BY CHRISTINE BLAU the plate ) -
other options in terms of service
If they had a little more time and money to spend, they could visit multiple traiteurs (cook caterers) specialized in particular trades or guilds, like roasting meat or baking bread. -
changes with regards to menu because of competition
his new dish took soup to stew status. That’s because until the French Revolution, authorities required butchers, bakers and other makers to stick to their own trade.
As the story goes, Boulanger found himself forced to convince the courts that—by separately preparing the egg yolk-enriched sauce on the side, then pouring it over the cooked mutton—he did not step on the traiteurs’ territory of slowly cooking multiple ingredients together in a ragout.(christine the plate) -
when food changed the french revolution
The birth of the Republic of France laid the foundation for the modern restaurant to flourish. According to Larousse Gastronomique, the French culinary encyclopedia, although taverns, inns and cafés had served food and drink to the public for centuries, the first restaurant as we know it was opened in around 1765 in Paris by a bouillon seller named Boulanger. At the time, clear soups such as those Boulanger sold were considered restorative; hence the term “restaurant.” -
various styles of service
In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer and wine. Some restaurants serve all the major meals, such as breakfast, lunch, and dinner (e.g., major fast food chains, diners, hotel restaurants, and airport restaurants). Other restaurants may only serve a single meal (e.g., a pancake house may only serve breakfast) or they may serve two meals (e.g., lunch and dinner) or even a kids' meal. -
it changed
Just a few years later, French Revolutionists sent guild power to the guillotine, and all those private chefs who worked for the aristocracy found themselves unemployed. A “Restaurant Revolution” then took Paris by storm—feeding a new middle class hungry for an egalitarian table. -
when it changed and by whom
Rebecca Spang is an expert on 18th and 19th century European history at Indiana University Bloomington and her research on “dining out” led her right into the soupy story. -
meal set ups
Breakfast: Breakfast service must be quick, prompt, and cheerful. Many patrons are not morning people and are grumpy until they've at least had their first cup of coffee, and others do not cheer up until they have had their breakfast. All breakfast foods need to be served at the appropriate temperature, so prompt service from the kitchen to the table is vital. Do not wait for your guest to finish the first course of their breakfast before bringing the hot entrée. -
lunch menu
Lunch guests are categorized into two groups: business people, who have a short period of time for lunch and need to be served quickly, and the shoppers, ladies' groups, or travelers, who have more opportunity for a leisurely lunch period. Your biggest job here is to serve those who need to eat quickly with prompt service while not rushing the second group of individuals. -
changes until 2018
Whether the first person to open the modern restaurant was Boulanger, de Chantoiseau, or some other long forgotten member of the soup guild, these stories serve up reminders that today’s concept of a restaurant was never a given. Some enlightened innovator first needed to open a place for hungry people to gather on a whim for a meal of their choice. -
dinner menu
Most dinner patrons are looking for a dining experience and will not be in a great hurry. While they may not be in a hurry, it is necessary to avoid any long waits between courses, which will annoy your guests. Be very observant without hovering. -
Staff Positions and Duties modern
General Manager,Dining Room Manager,Captain,Host/ess ,Sommelier,Head Waiter,Server,Busser -
trends in service style
Bistro/Trattoria – This is a nice restaurant, often family owned, and covers quite a range of establishments that range all the way from table-cloth covered, to a more simple style. A bistro is more typically French, offering contemporary cuisine, with good-sized portions. Wine is often available, but from a very limited list. Most bistro cuisine offers fresh local produce. -
types of service tables available
American Service,English Service,French Service,Russian Service,Family Style Service, Buffet Service
