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1. Russian Food & Beverage
Restaurant Service Style

2. What is Russian Service
Russian service originated from the era of Tsars of
Russia who believed in ceremony and ritual.
Russian service is also referred as platter service
since foods are positioned in well-decorated silver
platters.
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guide-russian-food-beverage-service-style

3. Features of Russian Service
The key features of Russian service which make it
distinct style of service are given below:
This service is followed specially in the best
international restaurants and hotels, mostly in
banquet operation where selection of foods are same
for all guests.
In Russian service, servers place all food items on
silver platters attractively when all food preparation
is done in the kitchen and present the platter to
guests for approvals, and serves the food from the
left side. Only dishing and presentation is made on
the table.

4. Features of Russian Service
Continued…
• Unlike French service, this service required only
one server and less labor-intensive and
considered as faster service.
• Russian service does not necessitate any extra
space for special equipment (ex-gu´eridon) and it
is an inexpensive service.
• The manager is usually responsible for
controlling labor and product costs.

5. Table Setting Procedures
of Russian Service

6. Preparation of food in Russian
Service
• The servers have to be skilled in balancing the
items on the platters since they have to serve
food to the guests from the platters standing
beside each guest even sometimes keeping the
foods only on the palm.
• After serving the guests, the servers return back
to the remaining food to the kitchen.
• After the guests have finished all their dishes, the
servers clear the soiled dishes from the table as
per standard.

7. Preparation of food in Russian
Service
Continued….
• In Russian service, the food production staffs are
responsible for preparing foods in the kitchen and
organizing the foods delightfully on the service
platters and deliver it to the servers for serving the
foods to the guests.
• All cooking, completion of food preparation and
carving are done in the kitchen except the dishing
which is done at the tableside.
• After placing the heated plates from the right side
according to the clockwise direction, the servers
bring the platters of food from the kitchen and
introduce food to the guest standing to left side of
each guest by holding the platters using left hand.

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