The guéridon is a small table or trolley beside the dining table. In guéridon service the waiter finishes the dish in front of the guests: portions, carves, dresses, sometimes flambés. It is a show close to the guests and works with dishes to be finished at the moment, such as pasta tossed in a wheel of cheese.
The limit is time: it is slow and suited to few covers, or to a single moment within a larger dinner. It needs space between the tables for the trolleys and experienced staff. With open flames, the venue's safety rules must be checked. Service names vary from one manual to another: some call this English service.
What to ask
Ask which dish lends itself to the guéridon, how many staff are needed and whether there is enough space between the tables. The comparison with other services is in the guide to types of banqueting service.
