Read out the text and find terms of French origin.
Try and think of English equivalents. Is it always possible?
The range of food service found in Jiotels and restaurants today is extensive. In the first category, there are restaurants offering the highest grade of service with a full a la carte menu. This includes dishes served by the waiter from a trolley in the dining room, and is known as gueridon service. The gueridon waiter must always be skilled, for he has to carry out procedures such as filleting, carving and cooling speciality dishes at the table. A second, less complicated, type of service is silver service where the menu can be either a la carte or table d’hote. In this system, the food is prepared in the kitchen and then put on to silver flats and presented to the guests in the dining-room. A third form of table service, used mainly with a table d' hote menu, is plate service. Here, the waiter receives the meal already plated from the service hotplate and only has to place it in front of the guest and make sure that the correct cover is laid and the necessary accompaniments are on the table. Plate service is often offered where there is a rapid turnover and service of the meal and is, therefore, labour-saving in such tasks as washing-up. In a fourth type of service, called self-service, a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal. Today, with ever-increasing needs for economy, many establishments usually prefer a variety of types of service. Tourist hotels, for example, frequently offer a combination of self-service and plate-service for breakfast and another combination of self-service and silver service for luncheon.
Check your comprehension: What kinds of skills does a waiter require for gueridon service? Why is plate service labour-saving? What kinds of service are used with a table d' hote menu? What is the difference between silver service and plate service? Why is self-service often used by hotels?
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