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  1. Contents • The French servicesystem • Ideal drinkingandservingtemperature • Serving beer • Beer glasses • Servingwine

  2. French servicesystem(Chef-de-rang system) Thisisthemost expensive andworkintensiveapproach, onlyfound in first rate hotelsandrestaurants. The servicebrigadeis large anddutiesandresponsibilitiesareclearlyassigned.

  3. French servicesystem(Chef-de-rang system) The restaurantmanager The maîtred´hôtel (chef de service) Serveralheadwaiters Winesteward (chef de vin) andassistanttowinesteward (commis de vin) In thepast: Today: 1 station = 30 guest 1 station = 20-25 guest Captainchef de rangCaptainchef de rang First waiterdemi-chef Front waitercommis de rang Front waitercommis de rangApprenticeapprentis Back waitercommis de suite Bus boy/runner Commisdébarrasseur Apprenticeapprentis

  4. Ideal drinkingandservingtemperature

  5. Ideal drinkingandservingtemperature Non-alcoholicbeverages: The ideal drinkingtemperature lies between 6 and 10 degrees Celsius. Beer: The ideal drinking Temperatur is 8 degrees Celsius. Fluctuations in temperatureshouldbeavoidedtopreventthelossofcarbonation. Warm beer producesmorefoam, losingtherefreshingcarbonationanddullingthe taste. Ifthe beer istoocold, itbecomescloudy, loses ist naturalshine, doesn´tfoamandbecomesunplatable.

  6. Ideal drinkingandservingtemperature Wine: Winehastobeservedatthe proper drinkingtemperaturetofullydisplayitsbouquet, aroma, characterand taste.

  7. 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.

  8. Serving beer Servingbottled beer: Mise en place: • Servingtray • Glassware Pouringbottledbeer: Whenpouring a bottleof beer, taketheglass in yourleft hand, hold itslantedandpourthe beer slowly. Ifthe beer ispouredwithouttiltingtheglass, toomuch Co2 will dissipate, andtoomuchfoam will form. Wipe beer bottlesbeforestoringthem in a refrigeratoror cooler.

  9. Beer glasses (Look attheglassesfromtheleftsidetotherightside) • Beer glass:forserving open andbotteld beer. • Beer snifter:forserving open andbotteld beer. • Beer tulip:forservingbotteld beer andsometimes open beer. • Beer glass: forserving open andbotteld beer • Berliner Molle: footedglass,forserving Berlin white beer. • White beer glass: forservingwhite beer (wheat beer) • Handledmug, tankard: forserving open beer