This type of service is implemented in fine dining restaurants where the à la carte menu is offered and the average spending power is higher. It is essentially the work of wait staff, who possesses a high level of culinary and service skills.
Gueridon service can be understood better by recalling on-the-spot cooking which is arranged during buffet service.
Guests at the counter feel satisfied as the dishes are cooked according to their choice. The carvery section also carries out the carving of meat, poultry, and game using appropriate tools in the presence of guests.
Mise En Place for Gueridon Service
The term gueridon is a movable service table or trolley from which food may be served. The gueridon is a movable sideboard or service station carrying sufficient equipment for the service requirements, together with any spare equipment that may be necessary.
It indicates serving foods onto the customer’s plates, but may also refer to other enhanced service techniques such as service using a drinks trolley. In many cases where guéridon service is carried out, the layout is standard.
Mise-En-Place for Gueridon service includes the following:
- The equipment on the trolley.
- Ingredients for the preparation.
- Plates or bowls in which the dish is portioned for the guests.