Food and beverages are served to guests in many ways in food. 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.
There are many types of trolleys used in gueridon service. The design, equipment required, and layout of the trolley depend on its function. For instance, the design of a flambé trolley is totally different from the design of the liqueur trolley.
A wide range of different gueridon service trolley is available with different quality of structural material and design to suit the need and pocket of the proprietor.
It is essentially the work of wait staff, who possesses a high level of culinary and service skills. In guéridon service, the trolley or side table is set up near the guest table and the work is carried out exclusively for a party of guests seated at that table, and the dishes are chosen by guests from the à la carte menu.
Different Types of Gueridon trolley
Here are the types of gueridon service trolley:
- Hors d’ oeuvre variés trolley
- Salad trolley
- Food preparation trolley
- Carving trolley
- Flamé trolley
- Sweet trolley
- Cheese trolley
- Liqueur trolley
Hors d’ oeuvre variés trolley
It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provisions for holding ice and containers. The plated food is served to the guest from his/her right-hand side.
It has 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 Trolley
These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. The carving trolley has a carving board that is placed over a chafing dish during carving to retain the heat of the meat.
A trolley may have a single or double burner. A double burner trolley is necessary when the partly 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.
It has a variety of cheeses, a cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. The surface of the trolley is normally in marble and has a translucent dome to cover the top.
It has assorted glasses, measure, ice bucket, spirit and liqueur bottles, carafes, etc. It may also have cigars, a cigar cutter, and a lighter. A restaurant normally has two to three types of trolleys in gueridon service, mainly preparation, flambeing, and liqueur trolleys.