What is the difference between American french and Russian dinner service?

Answer 1

This is something that is consistently confused and sometimes (incorrectly) combined with French service. It is so confusing and misleading for people in the food service industry that I am writing this quick explanation so to help clear up all the misinformation.

Russian and English Service are both a style of food service when, for the main course, a platter of various types of protein, i.e. beef, chicken, and/or fish, a platter of starch (usually a form of potato or grain), and a platter of some type of vegetables are brought to a guest who has an empty plate in front of them.

Where the two styles differ is how the platters are handled, and who serves from the platter.

In Russian Service, the SERVER serves a predetermined amount of food onto the guest's plate. If the guest wants more, of course they are granted. The platters should be handled by the server in their right hand and the serving utensil is in their left. Thereby serving the food from the left side of the guest results in the least amount of intrusion into the guest's personal space, and limits the need for the guest to move for the serve to reach their plate.

In English Service, the GUEST serves themselves from the platters. The most important thing for the server to know about this style of service is how and where to present the platter with the serving utensil. Always bring the platter to the left of the guest with the serving utensil on the upper right corner from the guest's view. Therefore, as the server is holding the tray, the serving utensil will be in the left corner closest to their body. It should also be noted that sometimes the soup and salad course are also offered to the guest who serves themselves from whatever bowl or container, but this is somewhat rare. Typically it is only the entree.

French Service is consistently incorrectly used as a term for serving food on a plate for a guest. This is not the case. French Service is an antiquated style of service when all courses; soup, salad, appetizer, pasta/grain, entree, and desert, are ALL served on platters/bowls at THE SAME TIME. Every platter and bowl are brought onto the table and left for all guests to select for themselves. This is essentially Family Style Service only with EVERY COURSE at the same time. THIS is French Service.

I'm sure there will be some people who will read this and say "No, no, he's completely wrong." Now I could go into great detail and explain how and why these styles of service came about in each of the countries for which they are named, but that will be too boring and no one will care. So instead I offer you to watch any episode of "Downton Abbey" and pay attention to when they are serving dinner. You will see the style of service I mention above as English Service is they style in which they are serving. And if you watch the movie "Marie Antoinette" (2006) you will see multiple occasions of King Louis XVI and Queen Marie eating amazingly extravagant meals where every course is on their table at once. Just like I describe French Service above.