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I am not sure I understand your question, but will try to answer it. I was in Russia last summer for 13 days. Food service was in courses of soup, salad, entree, desert, and coffee. It was a lot of food for one meal.
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In Russian service, the food is completely prepared and portioned in the kitchen. An adequate number of portions for the number of guests at the table are arranged on serving platters by the chef. A waiter of waitress brings the platters with food to the dinning room along with heated dinner plates. The plates are given to each guest, and the waiter walks around to each plate, and serves a portion. This is repeated until all items on the menu have been served.
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∙ 14y ago
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