Step-by-step photo sequences illustrate 140 techniques for table service in modern, formal French style. Service staff are instructed on everything from placing five chairs at a round table with four legs to tableside service of fish, poultry, charcuterie, and cheese. Rather than present a philosophy of service that addresses interaction with diners, this book describes the specifics of setting and clearing tables, cocktail and wine service, and waiter service of dishes from caviar to cheese. Explicit photography makes it clear what must be done, but for some of the more ambitious tasks, practice would surely be worthwhile. This is a translation of a guide used in French hotel schools and as such it assumes a certain familiarity with French dishes and vocabulary, such as aiguillette and gueridon. The emphasis is more strongly on formality than conviviality. Paperback. Color photographs throughout.
