RUSSIAN or CONTINENTAL SERVICE

I. Historical Background
The Russian service style or "Service a la russe" derived from the french service
style.Some argue that Napoleon learned to favor this approach during the Patriotic
War of 1812.Other sources point that Marie Antoine Antonin Careme(1784-1833)
who was an early practitioner and exponent of the elaborate style of cooking known
as grande cuisine, the "high art" of French cooking: a grandiose style of cookery
favoured by both international royalty and by the newly rich of Paris started this style.
II. Usage
Russian style is a dignified and elaborate style which originated in ancient Europe
and is used only with well trained waiters. Service off the food is from the side rather
than from the table. The table setting includes only the table appointments used for
each cover. The Russian service is used for serving formal dinners for a small group
of people.
Russian service is suitable for banquets, a part service or table d hote service.
III. Menu
Since the style is used for formal dinners, the menu consists traditionally of 5-7
courses with wines served for each course. Generally, food items that are eaten with
the fingers are not planned, neither are foods which are peculiar only to a certain
groups or regions.

Course served
Soup or appetizer

Entree
Salad
Main Dish

Dessert
After dinner coffee

Description
Clear soup if dessert is
heavy; cream soup if
dessert is light; cocktail
shrimps or fish
Fish or sea food
Fresh or cooked vegetable
or fruit with sour dressing
Usually a roast served with
a cooked vegetable and
staple
Simple but elaborately
served
Freshly brewed

Accompanying Wine
Dry Sherry

Dry white wine

Red wine for beef or pork

Dry white wine for poultry
Liqueurs
Liqueurs

IV. Table Appointments and Table Setting

Setting the table
1. Tables are preferably covered with you best linen damaskor lace cloth. The color
should harmonize with the table appointments, but white or pastel shades are more
dignified looking. Cloths should be large enough to provide an overhang of 12-15 on
all sides. A silence cloth is used underneath linen, but not for lace. In placing the
cloth, the overhang should be even all around, with the fold exactly in the center of
the table.
2. A large, beautifully decorated place plate is set in the center of each cover. The
distance between the covers should provide enough elbow room for dinners as well as
room for waiters, and should be at least 2 feet from plate center to plate center or 1
foot distance between the chairs. If soup is on the menu, the soup late with its
underliner is placed on top of the place plate.
3. The flatware is placed on both sides of the place plate such that no more than 3
pieces are laid on each side. Each flatware is placed in order of use, from outside to
inside. If more pieces are needed, these are placed on top. Two dinner knives are
placed on the right side with the cutting edge towards the plate. A dinner spoon is
placed after the knives on the right side with bowls turned up. A salad fork is placed
next to the dinner forks. The dessert flatware is placed above the plate.. it may be a
dessert fork or a teaspoon. Similarly, the coffee teaspoon is placed above the dessert
flatware above the plate No more than 2 flatwares are placed above.
4. The beverageware used includes the goblet for water, and wine glasses. The goblet
is placed first above the tip of the first knife. The wine glasses are placed near the

goblet ( right, outer side) in a diagonal or a triangular fashion. A maximum of three

wine glasses may be placed.
5. Large dinner napkins are used and folded plainly or fancily. These are placed on the
soup plate, or on the left side after the fork.
6. For table decor, simple yet elegant decorations are preferred; these are placed in
the middle of the table. Fresh flowers such as rose, gladiolas, daisies, or orchids
provide a distinctive atmosphere. Strongly scented flowers are not used since they
will clash with the aroma of the food. Candles provide charming atmosphere. An
allowance of one candle for very two guests has been followed. These are placed in
pairs halfway between the center and edge of the table.Candles with shades is
generally not used for formal dinner.

Figure 1 Setting of one cover in a Russian service

V. Service
Serving the Food and Wine
1 One waiter is necessary for every 6 guests. When serving, waiter generally stands at
the left side of the diner.
2. A service table should be provided in the dining room to have the following:
a. water pitcher
b. dinnerware for the courses on the menu
c. serving flatware and extra flatware for individual covers
d. small tray and extra napkin for crumbing
e. extra dinner napkins

f. bottles of wine and extra napkins

g. match or lighter for candles
h. creamer and sugar bowl
3. Before the guest sit down, water is poured. If cocktails are on the menu, these are
already set on the place plate too. In the kitchen, all serving dishes are either chilled or
heated as necessary.
4. When the guests sit down, start serving the soup if this is on the menu. If wines are
served with the soup, pour wine after guests have been served soup. In serving, start
with the guest of honor.
5. When guests finish the soup, remove the soup plate with the left hand, and the
wine glass if served, and immediately place the empty plate for entre with the right
hand. This can be done for each cover at one time. The used plates are placed
temporarily at the service table, and then are brought to the kitchen.
6. The entre is served from a large platter starting with the guest of honor. Food is
offered from the left side of the diner unless the diner is left-handed, according to any
of the methods below
a. The dish of the food is held for the guests to help themselves.
b. The waiter serves the food onto their plates, using proper techniques for serving
c. The food may be served onto the individual plates in the kitchen, blue-plate style,
and is served to guests in the dining room. If this is the case, the entre plate may be
filled up already when soup plate is removed.
7. After the guests finish the entre, the plate is removed together with the wine glass
and main dish is placed.
8. If blue-plate is used, the main dish contains the food already. Otherwise the main
dish is served the same way as the entre. Accompaniments such as gravy, vegetables,
bread are similarly served. If wines are served with the main dish, these are first
poured before serving the food.
The salad may be served with the main dish. It may be served into individual salad
plates or served to guests on the table.
9. After the main dish is finished, the used plate is removed including the wine glass
and all unused flatware. This is done for one cover at a time. The table is crumbed,
and the water goblet is refilled. In crumbing, an extra dinner napkin may be used to
gather any crumbs onto extra saucer.
10. The dessert plate is placed and dessert is served. Coffee may be served with the
dessert. If so, coffee cups are placed first then coffee is poured. Cream and sugar are
passed and guests help themselves.
11. When guests are finished, the table need not be cleared until they have left the
table.
References:
Leocadio, C. (1989). Essentials in Meal Management.2 nd ed. UP College of
Home Economics,
Diliman.

Shock, p. (2012). Just What Is French Service, Anyway. Retrieved from <
http://blog.cvent.com/blog/food-for-thought/what-is-french-service>
Accessed September 29, 2016