See also: Services

Since the the Middle Ages, the dinners of the Aristocratie were been used for the Frenchwoman with a height of the luxury at the 17th century.

This service type will be replaced as from the 19th century by the service known as Service with Russian introduces by the prince Alexandre Kourakine, ambassador of Russia in France between 1808 and 1812:
Les hosts sitting around a table is been used for the portion and can eat something hot (what the preceding service did not make it possible to really reach).

That imposes:

• presentation of the dishes in sequence,
• the development of the rôts (roast parts), in the center of the meal,
• service with table with guests, sitting, and a service in the place,
• of the personnel and ustensils dedicated to the place and service with the portion.

This predicts the restoration in room for any public (agreed restaurants and their rites) initiated by a café owner, Boulanger, in the first Restaurant which was opened in Paris about 1765, imitating the lately put rites of use in the aristocracy.

History

A contrario of the Service to the Frenchwoman, practiced during the Moyen-âge in France, in which the dishes all were presented at the same time, of most consistent with lightest, because the concept of visual prevails, the guests, upright, being useful as good seemed to them.
Remplacé since the 17th century by the service with Russian, in France and in all the Western part of Europe, it is the concept of taste which was essential.

This succession of the dishes and the prevalent place of roast (or rôt) and especially the service in the place will impose the following standards of the service known as on Russian :

• a Master of hotel, waiters and a majordomo (theoretically one by guest)

• Of the individual plates and a set of table linen:
• the under-plate,
• the plate with the towel above in decoration,
• the knife (blade inside) and the spoon, on the right
• the fork on the left,
• the mets are been used on the left, served for the right-hand side,
• the wine is been useful on the right, in differentiated and multiple glasses

The majordomo must control at least 3 techniques of service, taught in the hotel schools:

• service with the plate which disencumbers the empty plate, prepares and replaces the following dish,
• service with the grip and Re-service of the plate of the guest since the dish using a grip,
• service with the pedestal table , the dish being initially presented to the eyes of the guest, then placed on a pedestal table for the preparation and cutting.

By Synecdoque, the whole term of service to Russian indicates this last service with the pedestal table, and, in the popular spirit, the only act of the presentation on travelling table and the cutting of the roast.

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