Principles and techniques of gueridon service

Understanding Gueridon Service

Gueridon service refers to a type of food service operated from a small trolley.
The trolly is used for both the preparation and presentation of dishes.
It’s a personal service which provides a way to impress and engage the diner.
Often associated with luxury and high-quality service in the hospitality industry.

Gueridon Trolley Essentials

The trolley should be equipped with all necessary items for food preparation.
It includes a heating device for cooking and a cooler section for cold dishes.
The trolly should also hold cutlery, napkins, condiments, sauces, and garnishes.

Key Skills for Gueridon Service

Cooking Skills: Basic cooking techniques are often required.
Knack for Presentation: Ability to present food attractively is vital.
Customer service skills: Employees need to interact with guests, answer their queries, and provide a pleasing dining experience.
Organisational Skills: Staff need to effectively manage the trolley and service without cluttering.

Techniques for Gueridon Service

Fileting: Some dishes like fish may need to be fileted at the table.
Flambéing: This involves pouring liquor over food and igniting it, often performed at the table for dramatic effect.
Preparing Cold Items: Some items like salads can be prepared at the table to demonstrate freshness.
Carving: Meats are often carved at the table in full view of guests.
Deglazing: Deglazing is done after sautéing meat to turn the juices and bits left over into a flavorful sauce.

Standard Operation Procedure for Gueridon Service

Always check the trolley for cleanliness before service begins.
Take the trolley to the table explaining the dishes available.
Prepare the dish as per the choice of the guest.
Serve the dish from the guest’s left and drink from their right.
Clear the dirty dishes after the guest finishes, usually from the right.
Present the bill after the service has ended and wish the guest on departure.

Benefits of Gueridon Service

It provides a personalised service, enhancing the guest’s dining experience.
It enables the guest to see the quality and freshness of the ingredients.
The element of entertainment and drama is added to the dining experience.

Challenges of Gueridon Service

Requires highly skilled staff for efficient and smooth operation.
The cost of equipment and training can be substantial
Space can be a constraint in many restaurants.
Additional safety measures must be put in place for live flame cooking techniques.