Introduction to Gueridon ServiceWestminster Kingsway College

Gueridon Service

1. What is a gueridon?2. Why do restaurants use a

gueridon?3. Positive impact of using a

gueridon (staff/guests)4. Negative impact of using a

gueridon (staff/guests)5. Health and Safety6. Dishes offered on gueridon

It is a small table used by the restaurant brigade to finish the preparation of a dish, a sauce, hot or cold in front of the guest.

It is often used for flambee a dish

It can have wheels or not (so it will need to be carried near the guests table when needed)

What is a Gueridon?

Why do Restaurant use a gueridon?

Table theatre is rare and guests feel special Staff need to be excellent communicator

and show their product as well as cook, present food to an excellent standard

Personal service and attentive service Knowledgeable service skills of special

dishes Restaurants want to be unique in their

product offer

Positive Impact on Guest/Staff Guests: Higher service

expectation More interaction with

staff Feeling special Product served to

guests specific request

Unusual, expensive, interesting experience

Staff: Feeling

knowledgeable Good interaction

with guests Skilled, unique,

able to produce a dish as well as present it to the correct standards

Negative Impact: Guests: Can be a slow service Witness the poor staff

organisation skills Witness the poor

standards of hygiene The “theatre”

experience can become a terrible “flop”

Staff: Pressure of timing Need to be

organised Need to be

knowledgeable Need to be

confident Need to enjoy

his/her job

Gueridon Mise en Place

Clean trolley/table/gueridon

Correct equipment for the task

Clean hands and uniform Lighter/candles/matches Check your material is

working Knowledge is Power The chef is the artist, you

are the actor!

Creating A Safe Environment

In an hospitality environment, health, safety & hygiene are critical factors in providing a safe environment for customers internal & external alike, minimising the risk of accident or illness.

Accidents

Both employers & employees have responsibilities in relation to Health & Safety

• Not switching off/ unplugging electrical appliances after use or prior to cleaning.

• Not being diligent with candles• Over filling plates, glasses• Using incorrect receptacles for storing cleaning agents

Accidents

• Stacking trays incorrectly• Faulty wheels on trolleys• Lack of adequate space for the

“safe” service of food & drink• Not using given knowledge

when undertaking tasks• You must consider your work

method & sequence in everything you do

Employers

All systems (work practices) must be safe

The working environment must be safe & healthy (well lit, warm, ventilated & hygienic)

All plant & equipment must be kept up to the necessary standards

Employees

To take reasonable care of themselves & other (customers & colleagues)

Allow the employer to carry out their duties (enforcing safety rules)

Not to interfere intentionally or recklessly with any machinery or equipment

Example of dishes prepared on the Gueridon:

Smoked salmon Steak Tartare Pepper steak Banana flambee Crepes Suzette Canard au Sang Dover Sole Christmas Pudding