Other Definition
Russian service--food is fully prepared in the kitchen. All courses are served either from platters or an escoffier dish. Tureens are used for soup and special bowls for salads. The server places the proper plate in front of the guest. After the plates are placed, the server returns with a tray of food and moving counter-clockwise around the table, serves the food from the guest's left with the right hand. With this style of service, the server controls the amount served to each guest and has the opportunity to please guests by giving them the portion they want. For "restaurant Russian" foods are cooked at table-side. Servers put the food on platters and present platters to guests seated at dining tables. Guests serve themselves. Russian service requires sufficient space between tables for servers to move about freely.