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The history of Restaurant
the first “restaurant” in Paris to a man named Boulanger who in 1765 went up against the powerful medieval catering guilds (which had a monopoly on the sale of certain food dishes) when he served a dish of sheep’s feet in white sauce in his establishment -
Restaurant menus
"From the early 1770s, at the latest, the use in restaurants of a printed menu, or carte, that allowed each customer to choose his or her own restoratives marked another distinctive innovation in service. Before the emergence of the restaurant, a menu had always been a list of all those foods to be served during a particular meal (as at a banquet today). -
forms of table service
Service à l’anglaise: A server presents a platter or food from the left and serves each guest (beginning with all the female guests) from the platter. This kind of service is considered more economical and thus appropriate for banquets, such as a corporate dinner for two hundred people, because the waiter can limit the size and number of portions served to a predetermined number of guests -
the history of fine dining
In 1782, less than 20 years after its humble beginnings, the first luxury restaurant was opened in Paris. It was called La Grande Taverne de Loudres by the owner, Antoine Beauvilliers, who became the first famous restaurateur and host. -
silver service
Silver service food is served from the left, and drinks and plated meals are served from the right.[citation needed]
Meals are served to the diner from platters, not plated in the kitchen.
The guest to the host's right is served first, usually a female guest.
Service continues to the right.
Plates are cleared from the right,[2] glasses from the right; again by starting with the guest to the host's right.
