Types of trolleys
There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends on its function. The design of a flambe’ trolley is different from the liqueur trolley. A wide range of trolleys is available with different quality of structural material and design to suit the need and pocket of the proprietor.
The various types of trolleys are :-
• Hors d’oeuvre varies trolley
• Carving trolley
• Cheese trolley
• Salad trolley
• Flambe trolley
• Liqueur trolley, etc.
• Food preparation trolley
• Sweet trolley
Hors d’oeuvre Varies Trolley
It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provisions for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the hors d’oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauces. The plated food is served to the guest from his/her right-hand side.
It has half plates and bowls, underplates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressings in the kitchen and the dressing of salads is carried out on the trolley in the restaurant.
Food Preparation, Carving, and Flambe Trolleys
These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. Carving trolley has a carving board which is placed over chafing dish during carving to retain the heat of the meat. A trolley may have a single or double burner. Double burner trolley is necessary when the pastry finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.
It has a variety of cheeses, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. The surface of the trolley is normally in marble and has translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley, and then served to the guest from his/her right.
It has assorted glasses, measure, ice bucket, spirit and liqueur bottles, carafes, etc. It may also have cigars, cigar cutter, and a lighter. A restaurant normally has two to three types of trolleys, mainly preparation, flambeing, liqueur trolleys.
It is used for carving Joints of meat of guest‘s table. The main function of carving trolley is to act as an aid to selling. The Carver also was known as the trancheur is responsible for the carving done at the buffet table and on the carving trolley. The carving trolley is set up with two methylated spirit lamp & in lower shelf carry the service plate, Joint plate & carving Knife.
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