Great Service: The Tableside Show

Tableside service is a timeless and elegant way of enhancing the dining experience. It is not just a way of delivering food, but a way of creating a show and a connection with the customers. It adds value and excitement to the meal, and makes the customers feel special and pampered. It also showcases the skills and professionalism of the service staff, and reflects the quality and creativity of the kitchen. Tableside service is not outdated or impractical, but rather a smart and strategic way of increasing customer satisfaction and loyalty.

Great Service: The Tableside Show

There are many examples of tableside service that can appeal to different tastes and occasions. For instance, one of the most classic and popular tableside dishes is the Caesar salad, which was invented by Caesar Cardini at his restaurant in Tijuana, Mexico, in 1924. He prepared the salad with fresh ingredients in front of his guests, who were impressed by his flair and simplicity. The Caesar salad is still a favorite among many diners today, who enjoy watching the dressing being whisked, the lettuce being tossed, and the cheese being shaved right at their table.

Another example of great service with the tableside show that can impress and delight customers is the carving of prime rib at Lawry’s The Prime Rib. This iconic restaurant has been serving prime rib from a silver cart since 1938. The customers can choose their preferred cut and doneness, and watch as the carver slices and plates the meat with accompaniments such as mashed potatoes, creamed spinach, and Yorkshire pudding. The aroma, the sight, and the taste of the prime rib are all part of the attraction.

And of course, nothing beats the drama and spectacle of flambéing food at tableside. Whether it is cheese, meat, or dessert, setting food on fire always draws attention and applause. One of the most famous flambéed dishes is Bananas Foster, which was created by Paul Blangé at Brennan’s Restaurant in New Orleans in 1951. He named it after Richard Foster, a friend of the owner Owen Brennan. The dish consists of bananas cooked in butter, brown sugar, cinnamon, and banana liqueur, then flambéed with rum and served over vanilla ice cream. The flames caramelized the bananas and created a rich sauce that complemented the ice cream.

These are just some of the examples of how tableside service can enhance the dining experience. There are many more possibilities and variations that can suit different cuisines and concepts. The key is to have a good attitude and a passion for service. Tableside service is not a chore or a hassle, but an opportunity to showcase your skills and personality, and to make your customers happy. Tableside service is not passé, but rather a timeless tradition that can make a lasting impression.