Flambe cooking trolley which is a small rolling table with one or two burners, induction cooker, used in restaurants or hotels for flaming dishes at a table. It is not limited by any places, and you can cook at any time. Classically know as a flambe cooking trolley.

Trolley is the device used for carrying load or to transport the material from one point to another.

Types of Trolley Used in Hotel Food and Beverage Service

• Carving Trolley.
• Cheese Trolley.
• Dessert Trolley.
• Fruit Trolley.
• Gueridon Or Flambe Trolley.
• Hors D’ Oeuvre Trolley.
• Liquor Trolley.
• Room Service Trolley.

Cheese Trolley It has a variety of cheeses, a cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Cheese selected by the guest is portioned and plated on the guéridon trolley, and then served to the guest from his/her right.

Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed or prepared and served….Alcohol used in guéridon trolley :

English or Family Service Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve.

Gueridon service may include several activities such as salad making, beverage mixing, meat carving, cheese offering, and flambéing.

(in a restaurant) a trolley on which desserts are brought to the table so that diners can choose from them.

What are the Advantages and Disadvantages of Gueridon Service

• Highly personalized service.
• High level of customer satisfaction.
• Good merchandising device.
• Wait staff can exhibit their culinary, carving, and service skills.
• High average spending power.

Counter service is a type of hospitality strategy that is used in bars, pubs, and some restaurants. Sometimes referred to as bar service, this approach to serving customers involves providing food and drink at a counter or bar, rather than at a table.

The general rule is that women are served before men, older people before younger people, and guests before family members. And when I say serve, I mean they are encouraged to serve themselves. If there is no guest, and it is just your family, it is respectful to have mom served first.

What are the basic principles of counter service?

• Set expectations carefully.
• Provide consistent products.
• Provide consistent service.
• Manage wait times thoroughly.
• Train on effective communication.

Understanding these 5 different types of service, their individual benefits and challenges helps decide which one to use for your restaurant.

• Waiter service.
• Chinese banquet service.
• Buffet service.
• Self-service.
• Semi-self service.