Gueridon means sidetable in restaurant .Gueridon service
naturally means sidetable service. Any work that is carried out on a sidetable
before the service like making a salad dressing the grapefruit etc can be
termed as Gueridon services. Gueridon service includes flambé work or flambé
service, which is an extension and elaboration of the sidetable service. It is
difficult to pinpoint the origin of Gueridon and Flambé service. It provides
visual appeal to the customer. The modest grilling of hamburger or the
preparation of pizza at its own level the same kind of visual appeal that more
elaborate form of lamp cooking have in luxury establishments. As more and more
people eat out there is an increased demand to a certain extent.
Gueridon
service such as carving, salad making, is usually praised not only for its
promotional appeal on business grounds, but by guests, gourmets and
professional alike as fulfilling the best conditions of gastronomy. Sidetable
cookery particularly on the other hand is much more controversial from an
epicurean point of view, even though it’s merchandising value is generally
acknowledged. Many gastronomes are of the opinion that cooking should entirely
left to the chef in kitchen and that an amalgamation of culinary kills is not
desirable in the restaurant. Some foods and some processes are clearly
unsuitable for side table cookery and extravagances should not be dragged in to
achieve something different. Guests are impressed by the skills shown in the
Gueridon performances; flambéing in particular is reliable means of attracting
the attention of other tables, and has a effect of provoking repeat orders
.Above all the flickering lamp, the glistening silver the mise en place on the
Gueridon adds substantially to the restaurants atmosphere and the customers in
the high lass restaurant continue to appreciate and demand similar visual
services in particular individual seen service at the Gueridon.
APPEARANCE AND HYGIENE
More than anything else service and cooing at the Gueridon
depends upon the personality and appearance of the waiter or station head
waiter who performs the service..Good manners pleasant speech, smart appearance
and scrupulous grooming and cleanliness are basic needs and should be given emphasis
before all the technical skills to follow. An underlying factor which gives
appeal to the Gueridon work is that it can be strong confidence builder.
Everything going on at the dish or everything that is to be served can be seen
at very close quarters. All this confidence can be destroyed if the person
giving the service has untrimmed nails, soiled shirt cuffs spotted jacket and
so on. Unthinkingly brushing back hair with hands and then returning to serve
can produce an adverse reaction from the guest. Personal hygiene assumes
paramount importance when service is given so near a guest SPECIAL EQUIPMENTS FOR GUERIDON SERVCE
Gueridon
Trolley: Gueridon trolleys have now acquired special significance in
the restaurant world. They come in different sizes. Actually a Gueridon is a
modified sidetable on wheels. It should be of the same height as that of the
tables of the restaurant. It normally has a built in picnic type butane gas
lamp from which effective Flambé work and Gueridon cookery could be achieved. It
should have under leaf shelves for stocking cutlery and other dishes for
keeping wine and liqueur bottles
Table
cooking lamps or chaffing lamps: Where the Gueridon trolleys with
built in butane gas lamps are not available chaffing lamps are used. They are
relatively costly items made in more than one size, but usually about 8’to 10’
in height and with grid diameter of about 6”.
Crepe Suzette pan or chaffing pan: They resemble frying pans in
shapes and sizes normally ranging in diameter from 9” to 12”. The pans are
completely either wholly plated with silver or as is more preferred, copper on
the outside with silver plating confined to the interior surface. Copper is an
efficient conductor of heat and helps spread of heat throughout the pan
relatively quickly and efficiently.
Steak pans: These are of the same type
as that Crepe suzette pans except the shape. Steak pans are oval in shape and
come in different sizes to suit different requirements. The construction is the
same as that of Suzette pans.
Shaslik sword: This sword has hilts
protected by a hollow guard and also incorporate a second below the hilt which
contain flaming material like brandy .Sliding retaining bolts are also
incorporated in many shaslik swords.
Other
tools: If otherwise not specified standard restaurant gear is used.
POINTS TO BE OBSERVED IN FLAMING
Most liquids having noticeable
alcohol can flame but it also means it is vesseled, for flaming in dish or
spoon or ladle in a hated condition.
It is important not to allow
the flaming liquid to become diluted. It is further vital to ignite quickly on
the addition of liquors
The flame should be ignited by touching the
liquor to the lamp flame and never with a match stick.
Once flambéing is in progress stirring
promotes the blaze and basting is therefore more effective and spectacular
Sugar sprinkled into the flame in sweet dishes
helps change the flame colour
Flames should be extinguished by
smothering with a lid
It should be kept in mind that flaming does
not aid in heating.
PROCEDURE FOR
GUERIDON SERVICE
ESSENTIALLY A CHEF AND COMMIS SERVICE
ALWAYS PUSH THE GUERIDON NEVER PULL.
UNLIKE SILVER SERVICE IN GUERIDON SERVICE SPOON AND FORK IS
USED IN EACH HAND.
PLACE HOT SERVICE PLATES ON THE SIDE OF THE TROLLEY
THE FOOD IS THEN COOKED CARVED OR FILLETED AND PLACED ON THE
GUEST PLATE
THE WAITER THEN PLACES THE ACCOMPANIMENTS.
THE PLATE IS THEN PLACED IN FRONT OF GUEST
Types of trolley
Pastry trolley: The pastry trolley consists of 3 tiers the top being covered by either
glass or more commonly of fibre-glass. This enables the guest to see what is on
offer in hygienic conditions, particularly in non air-conditioned dining rooms.
The second tier can also be used for desserts/pastries if required and if the
conditions are suitable. The bottom tier is used for storage of cutlery and
crockery.
The Flambé Trolley:
This trolley is perhaps the most glamorous in that it helps to produce the best
show man ship in the restaurant. It consists of a cupboard area for storing a
gas cylinder, a recess area for storing foods/ liquor and top with cooking
equipment
Hors d’oevres trolley: This trolley is similar to the dessert
trolley except that the top shelve should be fitted with a series of recesses
for holding small rectangular dishes used for serving a variety of hors
d’oevres.
Carving trolley: This trolley is the elaborate of all.However, it
is seldom found in India because the concept of roast joints of meat is not
popular in India, and other than in buffet styles of service. The trolley is
usually silver plated with a large dome like cover. This cover slides under the
trolley so that the flat surface can be used to hold and carve the meat. This
surface is usually heated by spirit to keep the joint hot. There are usually
two deep recesses to hold gravy and sauce, while the bottom shelf accommodates
plates for service
Cheese Trolley: It has a variety of cheeses, cheese board and
cheese knife for cutting the cheese, and appropriate accompaniments for cheese.
Cheese selected by guest is portioned and plated on the gueridon trolley, and
then served to the guest
Liqueur Trolley: It has assorted glasses measure ice bucket, spirit
and liqueur bottles, carafes, etc. It may also have cigars cigar cutter and a
lighter
DRAWINGS OF TROLLEY SEE NEXT PAGE
MARKETING
ADVANTGE
A restaurant can be compared to a theatre-a live theatre with
actor and actresses. When the curtain goes up- the play commences. In the
restaurant when the service begins it is similar to that of the curtain going
up
Waiters can be compared to actors playing a part in the
guerdon service. They have a chance to show off the skills acquired by careful
training.
A restaurant which carries tempting displays of pastries and
desserts have higher sales than restaurants without. Many guests finish a main
course and feel their meal is complete. The waiter enquiring whether they would
like dessert is no temptation. Even if handed the menu they will not bother to
read through the same old stuff. However, if delightful array of dessert and
pastries is wheeled to their table and they actually see what is available very
few people can resist-and so a sale is made
Flambé work also provides tremendous advantage for a
restaurant. The showmanship and expertise in this very simple but the operation
provides excitement and elegance to a restaurant as well as boosts sales. The
cost of the operation is minimal but the returns are considerable. It may take
a little longer but as the performance is at the table and involves the guest
they are happy to wait. The dish is personally prepared and this too is special
and turns an ordinary restaurant meal into an exciting experience. It also has
a snowballing effect. Another table sees the performance and wants the same
thing and so the sales increase
There are two necessary components to be successful with
gueridon work. One is well trained staff capable of cooking at the table with
style and the second extremely important factor is the space for the trolley to
move around the room without disturbing the other guests
The advantages of Gueridon work to market merchandise greatly
outweigh the disadvantages-with the staff and the space requirement and it can
be a great marketing ploy in any establishment.
SPIRITS AND
LIQUEURS FOR FLAMBE
The most important commodity for flambé work naturally
enough, the spirit or alcohol used to make the flame. Spirits really make the
flame-it is the liqueurs that impart the flavor
Brandy and Rum are the two most used an best spirits to use
in this work-though whiskey is sometimes used too
When
cooking fruits it is always best to use a fruit flavoured liqueur.
CARVING AT THE
TABLE
Small items like chateaubriand are not difficult carvng tasks
at the table as long as the knife is sharp. Larger items, joint of beef or ham
or even leg of lamb need greater kill and dexterity. Only practice will make
one perfect in this respect and it difficult to give every student sufficient
practice
TO CARVE A
CHATEAUBRIAND
1.
The cooked meat is
brought to the gueridon and transferred to a clean carving board
2.
Using a sharp knife the
meat is cut with slanting cuts into 4 or 6 slices
3.
The slices are then
transferred with a serving spoon and fork into warm entrée dishes with meat
juice poured over it
TO DISSECT
A CHICKEN
Seldom done in restaurant these days
1.
The bird is drained of
all juices, into the gravy boat.
2.
The bird s turned onto
its side and the leg removed followed by breast
3.
The bird is reversed
and operation repeated
4.
The legs are divided
into thigh and drumstick.
RECIPES.
•
CREPES SUZETTE
•
(For 2 portions)
•
04 Pancakes
•
50gm Butter
•
Juice and zest of two oranges
•
50gm Caster sugar
•
½ measure cointreau (or any orange liqueur)
•
1 measure brandy
PROCEDURE
•
Place butter and sugar into pan allow to caramelize.
•
Add juice and stir into good sauce with liqueur.
•
Add the pancakes and fold into quarters turning frequently.
•
Add zest of orange and finally the brandy.
•
Tilt the pan and flame it.
Turn each
pancake in the flame and serve
•
RUM OMELETTE
•
(For two portions)
•
2 Omelettes - to be prepared in the kitchen.
•
50gm Butter
•
50gm caster sugar
•
1 measure rum
PROCEDURE
•
Melt butter and add caster sugar , let it caramelize to form
a sauce. Put the omelette in the pan sprinkle caster sugar on it.
•
Add the rum and flame it by tilting the pan.
•
Serve with the flame.
BANANA AU
RHUM
•
FIRM RIPE BANANA – 2 NOS
•
50gm Butter
•
50gm caster sugar
•
1 measure rum
PROCEDURE
•
Melt butter and add caster sugar , let it caramelize to form
a sauce. Put the Banana in the pan sprinkle caster sugar on it.
•
Add the rum and flame it by tilting the pan.
•
Serve with the flame.
STEAK DIANE
•
(For 1 portion)
•
Fillet steak flattened
•
Finely chopped onion
•
Red wine
•
Worcestershire sauce
•
Teaspoon hot mustard
•
½ cup cream
•
Cognac
PROCEDURE
•
Season steak.
•
Place nob of butter in pan and fry steak briskly , turning
over once.
•
Remove to plate.
•
Add onion to pan and cook gently.
•
Add dash of sauce and mustard.(French and English mustard)
•
Return meat to pan and flame with brandy.
•
Finish with cream and serve.
PEPPER STEAK
•
Same as steak diane.
It should be well seasoned with ample amount of freshly
ground black pepper
Peach
Flambe
Brandy 30 ml
Caster sugar to
sprinkle
Peaches with peach syrup.
Method
1.
Light the stove
2.
Place peach syrup in
the pan and heat.
3.
Add the portion of
peach and pierce it with a fork.
4.
Sprinkle with castor
sugar as the syrup caramelizes
5.
Add brandy and heat
6.
Tilt the pan to ignite.
7.
Serve hot on sweet
plates.
ADVANTAGES
AND LIMITATIONS OF GUERIDON SERVICE
Gueridon service has its own advantages and limitations.
Advantages
The advantages as follows:
· Highly personalized service.
The wait staff prepares or carves the dish and serves the guest personally
· High level of customer
satisfaction. The dishes are prepared, carved or flambéed in the guest’s
presence
· Good merchandising device.
Guest will be tempted to order for dishes that are served from the trolley
· Wait staff can exhibit their
culinary, carving and service skills. The wait staff has an opportunity to
impress the guests by demonstrating its cooking, flambéing, carving , and
skills to them. It also gives them good job satisfaction
· High average spending power (high
revenue/cover). The revenue generated will be more as the dishes served from
the trolley are always expensive
Limitations
The limitations are as follows:
Slow service. The time taken to extend the
service from the trolley is more
Low seat turnover. Number of times a seat is
sold during the operation hours will low as the service takes more time
Expensive style of service- as it requires
more service area and highly skilled staff
Chance of accidents are more
More investment on service equipment
Cooking in the service area may leave odour
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