Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables

Catering specialists and teachers Thierry Boulicot and Dominique Jeuffraultcover all the classic techniques and practices of service personnel in fine-dining restaurants and features more than 100 recipes.

Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service, including slicing and flambeing.