French style food service?

Answer 1

3- French service- (last propagator of this style was the Lausanne Hotel School) Large pesentation dishes by cooks, service was simply to present tray etc. to guest at the table, while the guest served themselves, as often as guest wanted.  (The signal was how the guest placed silver on plate, knife and fork together at top of plate usually signaled guest was done.)  The service kept on coming until guest indicated he was done.   Essentially this was appropriate for banquets in private homes of the aristocracy and rich.  Restaurants did not find this service apprpriate due to money, time and employee constraints.  Russian service became the norm for fancier service until the 1970's use of large dinner plates that were elaborately prepared for presentation by the kitchen.