Gueridon &

Flambé
Service

Advanced Technical Skills – FBA 11

In
Food & Beverage Service (Theory)

Mr J. Zahra

Roderick Zammit

12 January 2006
ADVANCED TECHNICAL SKILLS THEORY FBA 11

GUERIDON AND FLAMBE’ SERVICE 2

 ADVANCED TECHNICAL SKILLS THEORY FBA 11

CONTENTS

Page
No
9.1 Definition of Gueridon.
2
9.2 Organising for pre and post – service tasks involved in preparing
the restaurant service. 2
9.3 Various tasks involved in the preparation, presentation,
garnishing and services of dishes requiring advanced service
skills. 3
9.4 Methods involved in carving, jointing , filtering, portioning and
skinning. 3
9.5 Factors involved in the use of Gueridon and Flambe lamps.
5
9.6 Kinds of dishes suitable for cooking and finishing at the table . 9

9.7 Factors involved in buffet & counter service 12

9.8 Factors involving in serving speciality coffees 14

9.9 Procedures and Factors involved in room service 15

9.10 Factors involved in merchandising and displaying 17

Bibliography 18

Appendix 19

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9.1 Definition of gueridon:

• A movable service table or trolley, from which food may be carved, filleted,
flambéed or prepared and served.
• A moveable sideboard carrying sufficient equipment for immediate operation in
hand.
• It comes in various forms: calor of gas, plain trolley or a small table.

9.2 Organization for pre and post-service tasks involved in preparing the restaurant for
service:

• Get reservation sheet/book and check + confirm bookings

• Take up requisitions (dry stores, beverages, bread…)
• Organize table plan + staff allocation (including before and after duties)
• Take up linen from housekeeping/linen room, and make sure you have a copy of
the types and amount of linen given to you (ex 25 table cloths, 50 napkins…)
• Lay up tables for lunch or dinner:
- Place tablecloths and slip cloths on tables
- Place clean crockery on the tables (side plates, show plates, cruets, flower basin…)
- Place clean tableware on the tables (side knifes, fish forks, & fish knifes
- Place clean glassware on the tables (water/white wine/red wine glasses)
- Fold and place napkins on the tables
- Waiter’s cloth
- Accompaniment depending on the menu
- Place name of the customer on tables
- Check wobbly tables
- Make sure tables are properly set up
• Lay up sideboards:
- Assorted tableware from right to left: service spoon + forks, dessert spoons and
forks, soup, tea + coffee spoons, fish knifes and forks, joint knifes and side knifes
- Assorted china: joint plates, fishplates, side plates, sweet plates, coffee saucers,
consommé saucers, etc… according the menu.
- Service plate & service salver
- Soup & sauce ladles
- Under-flats for vegetable and entrée dishes and for sauce boats
- Spirit or electric heater after it has been cleaned
- Roll basket
- Check pads, service cloths, and menus
- Clean clearing trays
• Gueridon set up:
- Top and under shelf of the trolley should be covered with a folded table cloth
(most of the time it depends on the nature of the trolley)
- Service & under plates
- Services (service spoons & forks, fish knives & forks, tea spoons, soup ladle…)
- Clean flare lamp (filled with methylated spirit)
- Clean suzette pan
- Accompaniments depending on the dish
- Service cloth
• Allocate stations & staff members

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• Briefing: indicate bookings, remind after duties, explain menu & service,
emphasis week point so that staff can improve on week areas
9.3 Various tasks involved in the preparation, presentation,
garnishing and service of dishes requiring advanced service skills

Sequence of service & task involved:

*Presentation of all dishes for all courses is very important both before the actual
service commences and in placing the meal upon the plate, especially when filleting
and carving:
1. Hors-d’oeuvre or other appetisers: these are served in the normal way except for
.speciality dishes such as pate de foie gras, which may have to be cut into slices. .
Accompaniments passed in the normal manner.
2. Soup: always served from the Gueridon, whether in individual soup tureens or in
larger soup tureens requiring a ladle. All accompaniments passed.
3. Fish: filleted where necessary and served from the gueridon.
4. Meat: carved where necessary and served from the gueridon.
5. Potatoes and vegetables: served as previously mentioned together with sauces
and accompaniments
6. Sweet: served from the gueridon if a flambé type dish or from the cold sweet.
trolley. All accompaniments passed.
7. Savoury: served from the gueridon
8. Coffee: normal silver service unless speciality coffees are required

9.4 Methods involved in carving, jointing, filleting, portioning and

skinning:

Carving:
The carving of a joint is a skilled art only perfected by continual practice. The
following points should be noted:
• Always use a very sharp knife, making sure it is sharpened beforehand and note in
front of the customer. Remember you are going to carve a joint and not cut it to
pieces
• You must cut economically and correctly, at the same time being quick
• Meat is carved across the grain, with the exception of saddle of mutton or lamb
which are sometimes cut at right angles to the ribs
• The carving fork must hold the joint firmly. This is the only time the fork pierces
the meat.
• Practise as much as possible to become perfect

Jointing
The correct preparation of joints before cooking is very important, and any bones,
which make carving difficult, should be removed prior to cooking. You should ensure
that the larder chef knowledge of your requirements to ensure maximum economy and
a saving in food cost and waste. At the same time, the person carving must have
knowledge of the bone structure of a joint in order to carve correctly and thus acquire
the maximum number of portions.

Therefore the carver must be able to:

• Recognize the joint, poultry or game to be carved
• Be aware of the bone structure and muscle fibre of the product being carved
• Recognize the correct carving implements for the task in hand
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• Handle the carving implements correctly and safely

• Steel a knife correctly
Carving Methods
Food item Carving method Position Tableware Crockery
Beef & Hot joint
Ham Cut very thinly 6 o clock Joint cover plate
Hot joint
Lamb Carved at double thickness of beef & ham 6 o clock Joint cover plate
Hot joint
Pork Carved at double thickness of beef & ham 6 o clock Joint cover plate
Hot joint
Mutton Carved at double thickness of beef & ham 6 o clock Joint cover plate
Hot joint
Pork Carved at double thickness of beef & ham 6 o clock Joint cover plate
Hot joint
Veal Carved at double thickness of beef & ham 6 o clock Joint cover plate
Hot joint
Boiled beef Cut shade thicker than roasts 6 o clock Joint cover plate
Saddle of Hot joint
lamb Carved along the loin in long, thickish slices 6 o clock Joint cover plate
Shoulder of Hot joint
lamb Starting from the top, cut down to the bone, 6 o clock Joint cover plate
then work from top to bottom, then turn the
piece over and work gradually round
Hot joint
Cold ham Carved onto the bone from top to bottom in 6 o clock Joint cover plate
very thin slices
Whole Hot joint
chicken medium sized bird is dissected into 6 portions 6 o clock Joint cover plate
Hot joint
Broilers Generally dissected into 4 portion 6 o clock Joint cover plate
May either offered whole or split into 2 Hot joint
Poussin portions 6 o clock Joint cover plate
Hot joint
Duckling May be carved into 4/6 portions, 2 legs, 2 6 o clock Joint cover plate
wings, & the breasts cut into long strips
Hot joint
Turkey Slice the breast into nice even portions and 6 o clock Joint cover plate
give each guest a slice of brown meat of the
leg as well as a share of the stuffing
Hot joint
Salmon first skinned whether it be hot or cold. It is 6 o clock Fish cover plate
then served in fillets one from each side of the
bone. Cut slices up to 10cm (4in) long and
2.5 cm (1in) thick
Hot joint
Lobster Hold firmly, pierce vertically with a strong knife 6 o clock Fish cover plate
and cut with a levering motion towards tail and
head. Hold shell down with a spoon on a dish,
slowly lifting out the meat with a fork. Slice
the meat diagonally
Hot joint
Crayfish Hold firmly, pierce vertically with a strong knife 6 o clock Fish cover plate
and cut with a levering motion towards tail and
head. Hold shell down with a spoon on a dish,
slowly lifting out the meat with a fork. Slice
the meat diagonally
First the bones along either edge are Hot joint
Sole removed. 6 o clock Fish cover plate
Then the fillets are drawn apart with the aid of
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two large forks. Serve a top and bottom fillet
per portion
Types of trolleys: (See Appendix1)

Trolleys Use Dish/Liqueur example

Hors d'ouevre trolley To toss salads, prepare starters Caesar Salad
Flambé trolley Use too cook meat, or crepe Steak Diane
suzette in front of the customer
and than flame it
Calor gas trolley Heat soup, and serve it Crème Solferino
Cheese trolley Serve cheeses Camembert Cheese
Sweet trolley Portion & serve desserts Lemon tart
Liquor trolley Serve liquors Kahlua neat

Care and maintenance of equipment:

You should remember that when preparing food at the table is a visual display that
attracts many observers so all your actions should be of the highest hygiene and safety
standards. Good planning and organization can achieve this.
• Hygiene
• Efficiency of work performance
• Work safety
• A daily inspection + cleaning programme enforced through use of cleaning
schedule
• Cleaning carried out by waiters during mise-en-place period
• Use silver cleaning methods
• Do not use abrasive cleaners – scratched
• Cooper based items: mixture of salt, lemon, vinegar
• Lubrication of wheels, hingers, runners of drawers – oil

9.5 Factors involved in the use of gueridon and flambé lamps

Gueridon:
• Can be very simple side tables to purpose-built trolleys
• Should be cleaned and polished frequently
• Wheels should be kept well lubricated
• Modern trolleys have movable flaps which, when lifted in position, extend the
working force
• Should be table high so that it fits comfortably against a customer’s table &
therefore enables the guest to see the work being carried out

Flare Lamps: (See Appendix 2)

• Reheating, cooking, flambéing
• Filled with methylated spirit
• Cleaned with plate powder
• 20 – 25cm high – can be incorporated in trolley structure
• A very costly item

Calor gas trolleys: (See Appendix 2)

• A gas lamp connected to a calor gas cylinder

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• Top of trolley S/S – for easy cleaning

• Has a control switch for gas lamp
• Drawer for surplus service cutlery
• Cutting board when cooking dishes
• Bracket: for holding bottles – spirits + liqueurs
• Indentation on top of trolley for accompaniments

Methylated spirit: (See Appendix 2)

• These have a good flame but care must be taken to trim the wick which will help
avoid fumes
• All components must fit together well as a meth’s leak can cause a serious fire
hazard.

Flammable gel: (See Appendix 2)

• This is very clean and safe to refill as the gel either comes in individual lamp size
containers with a dispenser.
• The flame can be fairly weak.

Mise-en-place for Gueridon:

• Top and under shelf of the trolley should be covered with a folded table cloth
(most of the time it depends on the nature of the trolley)
• Service & under plates
• Services (service spoons & forks, fish knives & forks, tea spoons, soup ladle…)
• Clean flare lamp (filled with methylated spirit)
• Clean suzette pan
• Carving board and carving knife (depending on dish)
• Accompaniments depending on the dish (such as sugar, lemon and orange
segments...)
• Service cloth

Chafing dishes:
• The true chafing dish is rarely seen nowadays
• The was deeper, had a lid and was made to fit into it’s own individual heating unit

Suzette pans:
• A shallow pan, 23 - 30 cm diameter

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• Resemble frying pans

• Made of silver – plated + copper; gives an even distribution of heat
• Keeps food hot before it is served
• Mainly positioned on sideboard, or gueridon
• Range of sizes, heated by gas or electricity methylated spirit + infra – red

Hotplates:
• A hotplate main function is to keep food hot before is served to guest
• They are always positioned on the side board or on the gueridon
• They come in a vast range and can be heated by: electricity, gas, methylated spirit
+ infra – red…)
• Now a days most hot plates are reheated by methylated spirit as well as flare
lamps
• Care should be taken in cleaning, filling and trimming the wicks
• The wicks in both hotplates and flare lamps should be long enough and adequate
for the service.

Care and maintenance of gas lamps:

• The lamp should be dismantled and all working parts cleaned.
• The gas jet should be cleared by blowing through it
• No sharp objects should be used for this purpose as this could damage the burner
and cause an uneven flame
• The outer casing of the lamp should be polished using the appropriate polishing
agent
• The gas bottle should be checked and replaced if necessary
• When replacing a gas bottle it should be carried out away from naked flames
• The bottle should be tightened thoroughly and checked for leaks
• The lamp should then be reassembled and checked to ensure that it is in working
order.

Care and maintenance of methylated spirits lamps:

• The lamp should be dismantled and all working parts cleaned
• The wick should be trimmed and checked for length
• The reservoir should be filled with methylated spirits
• This operation must be carried out away from naked flames
• The outer casing of the lamp should be polished with the appropriate cleaning
agent
• Care should be taken that the lamp is not overfilled, that the burner is tightly
secured and that any spillage of methylated spirits is wiped off
• Finally, the lamp should be reassembled and checked to ensure that it is in
working order.

Safety points when carrying out work at gueridon:

• Hygiene and appearance should be of the highest standard
• All equipment should be spotlessly cleaned and polished daily
• Do not handle food with bare hands
• Ensure trolleys are wiped down between each use
• Never place hotplate or lamp outside the trolley legs

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• The trolley should not be positioned for use close to curtains or soft furnishings
• Do not leave spirits near heated trolleys or naked flames
• Handle spirits carefully when flaming dishes
• Do not move the trolley around the restaurant with food or equipment on it
• Check that lamps are in good working order on a daily basis

Gueridon service:
Sequence:
1. Remember you are always a sales person; you must sell the dishes that involve
gueridon, but also suggest what’s on the menu.
2. Use carving trolley & sweet trolley as visual selling aids
3. You must always have god knowledge of the menu and ability to give good
description
4. Before taking the order it’s important to recognise the host
5. Stand to leave of the host. Each guest should have a menu, including the host.
Have one yourself for reference purposes
6. Do not position yourself too close to guests as this may cause embarrassment
7. Make sure you are ably to remember who’s having what, by an indication, ex:
lady red.
8. Take all orders through the host (try to ascertain the length of time available for
the meal as this could determine the type of dishes sold (ex a la carte)
9. Take note as to whether the party is all male, female or male, or female.
10. Always take the order as soon as possible (ex if acceptable, in the bar)

Presentation & practical skills:

1. Present the dish to the customer and mention the dish’s name, ex Chateaubriand
2. Return to gueridon and place the dish on the hot plates on the side of the trolley
3. Food for service is then carved or filleted and placed on the plate of the guest
4. Geuridon service requires that spoon and fork are used one in each hand.
5. Vegetables, potatoes, and sauces are then placed on to the plate by the waiter
while the plates are still on the gueridon
6. When you have more than 4 guests on the table veg. and potatoes are served
silver service
7. During this operation it will be the commis or debarrasseur’s task to keep the
gueridon clear of dirty dishes and equipment
8. It should be noted that when the gueridon service is carried out it is a policy to
standardize the basic layout of the gueridon. This is to ensure that the required
standards of service are met and the safety is a prime consideration of all the
service staff.

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Social skills:
• Ideally while doing the gueridon you always should explain step by step what are
you doing to the customer
• Try to anticipate customer need
• Try to converse with customers in a clear and concise manner

9.6 Kinds of dishes suitable for cooking and finishing at the table

Canetan Roti
Roast Duckling

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Scampi a’ la Boulevard
Boulevard Scampi

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Cerise Jubile’
Cherries Flamed with kirsch

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9.7 Factors involved in buffet & counter service

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Buffet service:

Modern hotel operations increasingly adopt a buffet service, which involves

guest’s self-service. Guest help themselves to most items and these can include hot
dishes. Carveries are a form of buffet service.
For buffet service, food is arranged on a buffet table in trays, on chafing
dishes, oval flats, and entrée dishes… Plates, hot or cold (as applicable), are stacked at
the head of each line or table. Napkins and silverware are normally set up on the
tables or at the end of the buffet line.
A qualified member of the waiting or kitchen staff is available to deal with
carving or portioning and is in attendance even in self-carving operations.
Cold buffets are usually embellished with decorative dishes such as ham or
chaudfriod, salmon and poultry but centrepieces can be of flowers, ice carvings, butter
mouldings or company insignias or other relevant feature. Spotlighting a buffet table
is an effective finishing touch especially when highlighting a centrepiece.
U-shape, L-shape or V-shape and other shapes of table arrangement can be
assembled to accommodate the food to be served and the numbers to be created for.
Some items, example soups, pasta… are set up separately so as not to cross the
regular buffet lines and to increase traffic flow speed.

Counter service:
Customers queuing in line formation past a service counter choosing their menu
requirements in stages and loading them on to a tray. Ex. Palms Canteen.

Sweet trolley:

This should be attractively laid

form the customer’s point of view and
well laid out from behind for the server.
Plates for dirty service equipment should
therefore be to the back of the trolley.
Staff should explain food items to
customers either from behind the trolley,
to the side of the trolley or standing by
the table but not in front of the trolley.
When the customer makes a
selection, a plate should be positioned
near the item to be served. Then, with a
service spoon in one hand and a service
fork in the other (or gateau slices, etc),
food should be portioned equally and
transferred neatly to the plate.
The shelves of the trolley should
be covered with a clean lined table cloth,
then you should set up with clean sweet
plates, services witch include gateau
slicers, service spoons and fork, knives and under liners for fruit salads.

Basic equipment of a liqueur trolley:

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• Assorted liqueurs
• Assorted glasses (elgins, brandy balloons, port…)
• Draining stand – 25 and 50ml measures
• Service salver
• Jug of double cream
• Teaspoon
• Drinking straws
• Cigars
• Matches
• Cigar cutter
• Wine list and check pad
• Ice bucket + ice tong
• Coffee beans

9.8 Factors involving in serving

speciality coffees

Types:
• Monks coffee (Benedictine)
• Russian coffee (vodka)
• Jamaican coffee (rum)
• Calypso coffee (Tia Maria)
• Highland coffee (Scotch whiskey)
• Seville coffee (Cointreau)
• Café Royal (brandy)
• Irish coffee (Irish whisky)
• Italian coffee (Galliano)

Equipment: (ex. Irish whiskey)

• Silver salver
• Serviette
• 18.93cl (6 2/3 fl oz) Paris goblet on an under plate
• Teaspoon
• Jug of double cream
• 35 ml measure
• Coffee pot
• Sugar basin of coffee sugar with a teaspoon
• Bottle of Irish whiskey
• Spare teaspoons

Ingredients:
• Sugar (preferably brown)
• Freshly brewed coffee
• 1 measure Irish whisky
• Double cream

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Method:

An 18.93cl (6 2/3 fl oz) Paris goblet should be used and sugar as required by
the guest. (A certain amount of sugar is always required when serving this form of
coffee as it is an aid to floating the double cream on the surface of the hot coffee; the
server must ensure the guest realises this). A teaspoon is then placed in the goblet to
conduct the heat and avoid cracking the goblet as the piping hot, strong black coffee is
poured in. The coffee should be stirred well to dissolve the sugar and then one
measure of Irish whiskey is added. At this stage it is important to ensure that
everything is thoroughly blended. The liquid should be within 2.5cm (1 in) of the top
of the goblet. Double cream should then be poured slowly over the back of the
teaspoon onto the surface of the coffee until it is approximately 19mm (3/4 in) thick.

Presentation:
• Goblet should be place on a under lined side-plate
• Tea spoon should be placed on the right-hand side
• Served from a silver salver from the right-hand side of the guest

Billing:
• Bill must be presented folded on a clean underlined side plate
• It has to be presented in a written format; normally it is printed by cashiering
machine (depends on establishment), so the customer can see what charges are on
the bill and therefore how the total amount was arrived at. (Ex Irish coffee at
£1.00)
• Make sure that the written is clear and legible.
• Customer should be given time to study the bill before paying.
• Bill must be presented discreetly (total of bill is personal for the guest, or maybe
he doesn’t want that the other guest sees the total so he can pay)
• Once a payment is made the customer must receive a machine printed receipt
showing the amount of the bill.

9.9 Procedures and factors involved in room service.

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Service may be operated from a floor pantry: there may be one on each floor
of an establishment or one sited to service two or three floors. An alternative system is
where all food and beverages come from a central kitchen and are sent to the
appropriate floor by lift and then taken to the rooms, possibly in a hot trolley.
Floor service must have considerable experience as they have to deal with the
service of all types of meals. They also have to deal with the service of all alcoholic
beverages and so must have a good knowledge of the licensing laws. The floor service
staff work on a shift system as the service has to be provided 24 hours a day.
The guest may call for service by pressing a button, which lights up a series of
coloured lights in the corridor, or alternatively lights up a panel in the floor pantry,
which is divided into numbered sections denoting the rooms. The customers may
telephone direct to the floor pantry, or telephone their request to reception or the
restaurant or dining room.
A food or wine check is made out for all requests from the guests or, in the
event of special luncheon or dinner parties, a bill made out and presented to the host
who will sign it to show that the services listed have been received. It is most
important that a signature is obtained in case of any query or complaint when the bill
is presented to a guest leaving an establishment. All checks once signed by the guest
should be passed immediately to reception or control so that the services rendered
may be charged to his/her account. All orders are usually taken in triplicate, the top
going to the department supplying the food & beverage required, a duplicate going to
control reception (after being signed by the guest) and the third copy kept by the floor
service staff as a means of reference.
The pantry from which the floor service staffs
operates may be linked to a mini still room and holds
the equipment required for the preparation and service
of any meal. This equipment can include:
• Sink unit
• Hotplate
• Refrigerator
• Lift to central kitchen
• Salamander
• Open gas rings
• Small still set or other coffee making
machine
• Cutting boards
• Knives
• Storage space shelves and cupboards
• China
• Cutlery, flatware and hollow-ware
• Glassware
• Cruets, Worcestershire sauce, sugars
etc…
• Linen
• Trolleys, trays.
• Wine service equipment

The service staffs carries out their own pre-service preparation before the
service of a meal. This includes the checking and refilling of cruets and other

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accompaniments, laying up of breakfast trays, changing of linen, laying up of tables,
washing and polishing of glasses, cleaning of trays and so on.

Floor service staff must also co-operate with other staff within the
establishment. The floor service should ensure that all rooms are cleared as soon as
meals are finished so as not to be in the way when rooms are being cleaned.

9.10 Factors involved in merchandising and displaying

Objectives:

• Conversing with customers – Customer care:

The F&B operator must be able to converse with customers in a clear and concise
manner. Although a customer may welcome snippets of conversation on the
procedures being carried out at the gueridon, great care should be taken to ensure
that this should be taken to ensure that this should not become overpowering.

• Mannerism:
Restaurant personnel should display an impeccable manner during service and all
work carried out should be done with flair, panache and dexterity.

• Selling:
It must not be forgotten that the main duty of an F&B operator is to sell. However,
this should be softly in the form of suggestions rather than hard sell tactics. The
proper training of staff is essential if a satisfactory standard is to be achieved. This
should include how to maximize existing sales.

• Anticipation of customer’s needs:

A very observant person will be able to anticipate some customer’s requests before
they are formulated. This is when a good waiter can show his or her professional
know-how and realize sales, which would otherwise have been lost.

Methods of maintaining and increasing sales:

• Fair knowledge of the product
• Displays
• Promotions
• Advertising

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Bibliography

Authors Book Edition

Year Publisher Name

Tom Powers Introduction to Management in the Seventh Edition

Clayton W. Barrows Hospitality Industry
2003 .

Ricky W. Griffin Management

2002 Houghton Mifflin Company Seventh Edition

Richard L. Daft Management

2000 Harcourt Collage Publishers Fifth Edition

H.L Cracknell, Practical Professional Catering Management

2000 Macmillan Press Fifth Edition

Richard Kotas Food and Beverage Management

1999 Hodder & Stoughton Publishers Sixth Edition

Kinton, Ceserani Theory Of Catering

1999 Hodder & Stoughton Ninth Edition

Dennis R Lillicrap Food and Beverage Service

1997 Hodder & Stoughton Publishers Third Edition

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Appendices

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Desert Trolleys:

Liqueur Trolleys:

Cheese trolleys:

Decanting table:

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Flambé’ Lamps

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