Gueridon or Russian service started in the 19th century. This service was usually reserved for wealthy and/ or influential people. It was very common at banquets. Speed is important with Russian service. Guests should receive fully cooked courses that are cooked and prepared in the kitchen. The server follows a specific pattern in serving the food. The server will start at the first woman seated to the left of the host. The server will then move around the table to serve the food to each guest with each guest determining the amount of food that would be served.
Russian service requires many servants. It also requires more table decorations that are put where the plates would normally go. In 1810, a Russian diplomat used this method to serve his guests. It was certainly something new for these guests, as they likely never had experienced this kind of service.
Also known as "Russian service," gueridon service originated in Russia during the 19th century. Usually reserved for upscale food customers, the service is usually presented on a separate table, sideboard or, more recently, mobile carts or trolleys. It has long been considered one of the most fashionable forms of restaurant or catering service. Food is usually prepared in view of the guests. Proper gueridon service includes a table or trolley equipped with a gas hob that enables food to be cooked on the table. It was popularized by Henri Charpentier while working at the Cafe de Paris in Monte Carlo, whose guests included Edward Prince of Wales.