In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley.[1][2] This type of service is implemented in fine dining restaurants where the average spending power is higher, and an a la carte menu is offered. Gueridon service offers a higher style of service to the guest.[3]
It is similar to service à la russe, where every dish is portioned by a waiter tableside, but usually involves additional cooking steps.
Table side procedures include:
Flambéing of dishes such as crêpes Suzette, bananas Foster, cherries Jubilee, or Chicago-style saganaki;
Mixing or tossing salads such as Caesar salad;
Quick pan-frying and preparation of a pan sauce, as with steak Diane;
Boning and plating fish;
Preparing guacamole in a molcajete;
Carving meat or poultry - specifically, carving a whole Peking Duck into bite-size skin- and meat pieces before serving each guest at the table. Conclusively, the juices may be extracted in a designated press and served on the side.
Final preparation of a pasta dish, as with fettuccine Alfredo;
Preparing a compound butter, such as beurre maître d'hôtel.
^S. Andrews, Food and Beverage Service Manual, 2001, ISBN 0070963584, p. 36
^"Gueridon service". Cook's Info. Retrieved 28 June 2023.
^"Gueridon service in restaurants". Food and Beverage Service Knowledge. 4 March 2021. Retrieved 2022-04-14.
In the restaurant industry, gueridonservice or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's...
guéridon trolley. Gueridonservice offers a higher style of service to the guest. Other styles include banquet, buffet, and assisted buffet. Service rendered...
chafing fuel below it. It is used for cooking at table, notably in Gueridonservice, or as a food warmer for keeping dishes at a buffet warm. Historically...
restaurant – a restaurant that operates exclusively via food delivery Gueridonservice Happy hour Kids' meal Main course Maître d'hôtel Meat and three Meat...
tableside service may refer to: Service à la russe, where waiters portion and serve food from a sideboard or serving trolley Gueridonservice, where waiters...
Herald, 21 March 1942, p. 5 John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69 Arthur Schwartz, "21's Steak...
other forms. The candelabras may be placed on a fireplace mantel, table, guéridon, and torchère, or if large, on the floor. In England in the early 18th...
Des Moines Register. Retrieved January 3, 2016. John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69...
of Mirrors and the Grand Apartment in 1687, ranging from candelabras, gueridons and statues, to urns, stools, and incense burners. For the new appartement...
referred to him as "a surprising touch in the service of a surprising eye ('étonnante patte au service d’un oeil surprenant')". This list represents a...
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