Contents The French service system Ideal drinking and serving temperature Serving beer Beer glasses Serving wine

French service system (Chef-de-rang system) This is the most expensive and workintensive approach, only found in first rate hotels and restaurants. The service brigade is large and duties and responsibilities are clearly assigned.

French service system (Chef-de-rang system) The restaurant manager The maître d´hôtel (chef de service) Serveral headwaiters Wine steward (chef de vin) and assistant to wine steward (commis de vin) In the past:Today: 1 station = 30 guest1 station = guest Captain chef de rangCaptain chef de rang First waiter demi-chefFront waiter commis de rang Front waiter commis de rangApprentice apprentis Back waiter commis de suite Bus boy/runner Commis débarrasseur Apprentice apprentis

Ideal drinking and serving temperature

Non-alcoholic beverages: The ideal drinking temperature lies between 6 and 10 degrees Celsius. Beer: The ideal drinking Temperatur is 8 degrees Celsius. Fluctuations in temperature should be avoided to prevent the loss of carbonation. Warm beer produces more foam, losing the refreshing carbonation and dulling the taste. If the beer is too cold, it becomes cloudy, loses ist natural shine, doesn´t foam and becomes unplatable.

Ideal drinking and serving temperature Wine: Wine has to be served at the proper drinking temperature to fully display its bouquet, aroma, character and taste.

Serving beer Pouring draft beer: The requirements for good beer service are: Good storage conditions. Protection from direct sunlight. Even and uninterrupted CO2 pressure. Meticulous cleanliness of all dispensing and pouring utensils, beer lines and glassware. Never use beer glasses for other beverages.

Serving beer Serving bottled beer: Mise en place: Serving tray Glassware Pouring bottled beer: When pouring a bottle of beer, take the glass in your left hand, hold it slanted and pour the beer slowly. If the beer is poured without tilting the glass, too much Co2 will dissipate, and too much foam will form. Wipe beer bottles before storing them in a refrigerator or cooler.

Beer glasses (Look at the glasses from the left side to the right side) Beer glass: for serving open and botteld beer. Beer snifter: for serving open and botteld beer. Beer tulip: for serving botteld beer and sometimes open beer. Beer glass: for serving open and botteld beer Berliner Molle: footed glass, for serving Berlin white beer. White beer glass: for serving white beer (wheat beer) Handled mug, tankard: for serving open beer