In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley.
[1][2] This type of service is implemented in fine dining restaurants where the average spending power is higher, and an a la carte menu is offered.
It is similar to service à la russe, where every dish is portioned by a waiter tableside, but usually involves additional cooking steps.
Table side procedures include: A gueridon trolley typically has a gas burner with a chafing dish for cooking or heating food and a cupboard for the necessary ingredients, which may include condiments, liquor, cream, butter, oil, and other ingredients; service equipment such as knives, spoons, platters, and so on.
[3] This food-related article is a stub.