Dave O.

Gadaingan BSND 2A

Russian Service

What to know about Formal or Russian service.

- One of the most elegant and sophisticated style in the

world of fine dining, which is also know as Service à la russe
(French, “service in the Russian style”) Serving the Food and Wine

- It become known because of Tsar Alexander ll, and is 1. during preparation, they ensure that all dishes are
popularized in Europe In the early 18s. cooked to perfection before serving it.
2. Arranging the dishes on a serving trays or service
- “Russian” does not mean it is typically Russian custom, but table. If service table is used it should have the
it’s a style for serving dinners following :
a. Water pitcher filled with iced water
Requisites for a Perfect Dinner: b. Dinnerware
c. Serving & extra flatware
- Cordial, hospitable, and well mannered host and staff. d. Small tray and extra napkins
e. Bottles of wines in wine coolers
- Includes Invited Guest f. Match or lighter for candles
g. Creamer and sugar bowls
- Suitable menu is perfectly prepared and served h. Cups and saucers for coffee
- Must have a good cook/chef 3. One waiter is necessary for every 6 guests.
- Fine table appointments 4. Before guests sit down, water is poured.
- Suitable sized table 5. Serve the soup when guests sit down, and pour the
wine after serving the soup
Planning the Menu
6. When guests finish the soup course, remove the
- the menu consist of 5-7 courses with wines served for each soup bowl with it’s under liner with the left hand and the
course. wine glass, and next is place the empty plate with the right
- Foods which are eaten with the fingers are not planned hand.

- food which are peculiar only to certain groups or regions
are avoided, but certain dishes are traditionally served for a
special occasion.
Setting the Table
1. Dining table is preferably covered with the best linen
(mostly white or pastels). 12-15” over hang on all
sides.
2. Position the dinner plates with enough elbow room
distance for the diners and waiters to serve the food
3. Place the soup bowl on the service plates
4. Situate the forks on the left of the dinner plate.
5. Add the knifes and soup spoon on the right side of
the dinner plate
6. Square up the napkins
7. Place the dessert silverware above the dinner plate.
8. line up the bread and butter plate above the forks on
the left side of the dinner plate
9. arrange the glassware above the knives and spoons
on the right side of the dinner plate.
7. The entrée course is served or offered from the left
side of the diner
8. When guests is finished with the course, the plate
are remove one cover at a time. And the dinner plate is laid.
Wine is poured first before serving the main dish. Salad is
served first before the main dish for a relaxing setting.
9. When the main course is finished, all used plates,
wine glasses, and unused flatware are remove, on at a time.
The table is then crumbed and water goblets refilled
10. The dessert plate is place for each cover and
dessert is served. Coffee or tea may be served with dessert.
11. When guests finish dining, the table need not be
cleared until everyone has left the tablel.