2. 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 Safety 6. Dishes offered on gueridon

4.  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

5.  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

6.  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

7.  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!

8.  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.

9.  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

10. 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

11.  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

12.  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

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