HOTELIER LIFE

1. CARVING TROLLEY

Generally, It is been used for carving joints of meat on the guests’ tables. The main purpose of the carving trolley is to act as assistance in selling. The carver is also known as the trancheur who is responsible for the carving done on the carving trolley and at the buffet table. Usually, the carving trolley is been set up with two methylated spirit lamps and on the lower shelf, it carries the service plate, joint plate and carving knife.

2. CHEESE TROLLEY

Basically, cheese in European countries plays a major part in their meal in the classical tradition. The gourmet restaurants are offering this as a cutting edge in their service. When an ample variety of cheese is to be served, the mobility of a cheese trolley provides apparent advantages. It is made of a simple two-tier cart: the top one is for display and serving, and the lower one is for mise en place.

3. DESSERT TROLLEY

The dessert trolley generally serves as visual assistance in selling desserts. Therefore, the chances of ordering dessert are higher if guests can see what is available, especially when it is well presented.

a) For sweet items (entremets sucrees) – These are often simple and have two-shelved trolleys. It can also be fitted with a top display shelf for a board channel and a transparent, hinged exhibit cover. If ice cream or sorbets are carried then chilling is required, ale cart may incorporate steel tub inserts, a block of ice well, or a eutectic plate (capable of holding its temperature for up to 4-5 hours after removal from the freezer). Some trolleys do have a mini-refrigerator compressor powered by a battery built into the top giving up to 24 hours of operation. In any case, the main connection with trailing leads is better avoided.

b) For Pastries (patisseries) – Generally, this pastry trolley consists of a fiber-glass top that allows the guest to see what is on offer. The outside part of the trolley displays the cakes, gateaux and pastries and the bottom shelf is been utilized for storing cutlery such as pastry tongs and pastry forks as well as crockery.

4. FRUIT TROLLEY

Usually, guests prefer to conclude their meals with fresh fruits. It commonly applies especially when a guest is diet-conscious and who may choose to eat only salads and fruits. Restaurants identify the health-conscious and do have this kind of trolley for this guest. Therefore, the server will come forward to cut the fruits into reasonable portions and serve in the respective service ware.

5. GUERIDON OR FLAMBE TROLLEY

A guéridon trolley or flambè trolley is kind of a small mobile trolley that does hold a movable heating unit which is called a réchaud to serve flambéd dishes that are been placed next to the guest‘s table. The trolley contains one or two burners, a gas cylinder and work and storage, and space for plates and cooking equipment.

By using this trolley, the food is been flambéed at the guest‘s table. Flambé food means cooking it at the guest‘s table. Before presenting to the guest, the food is flambéd with the addition of spirit. Almost all food can be flambeed however there are some popular food items that are flambéd are fish, meat, fruit and desserts. This service is performed by skilled and well-trained waiters or chefs called the ‘chef du rang’ because there is a high risk of spoiling food by overcooking it, and negligence can cause a fire on the premises.

6. HORS D’ OEUVRE TROLLEY

Hors-d’ oeuvre is of piquant in essence in order to stimulate the appetite for the dishes which are to follow in the course. It is usually served from a revolving trolley or a tray a small quantity of each variety is served on the plate to form a portion. Hors d‘oeuvre is the first course of the French classical menu which generally consists of selecting a small item of fish, meat, egg, vegetables and fruits in pungent dressings.

7. LIQUEUR TROLLEY OR BEVERAGE CART

A liqueur trolley is one that adds attraction to a gourmet restaurant and generally follows the classical menu preparations. The liqueur trolley is usually taken care of by the sommelier.

In these trolleys,  they display aperitifs, branded spirits and liqueurs bottles standing in wells or ringed enclosures on the topmost shelf of the trolley to avoid toppling when the trolley is moving around from table to table in the restaurant.

8. ROOM SERVICE TROLLEY

Usually, this kind of trolley is especially known for its versatility. This trolley is been used in hotels for the service of orders made by the guests in their rooms. Generally, the room service staff sets up the trolley with table cloth and cutleries before placing the meal on it and wheels it into the guestroom. This trolley is also been used as a dining table in the guestroom for privacy.

9. SALAD TROLLEY

Nowadays, salads are considered an important course because of increasing health-conscious awareness of having exclusive salad public. This change in guest preferences has brought about many restaurants and bars committed to this guest.

Therefore, salad trolleys do carry a variety of individual salad ingredients and various kinds of dressings which the guest will match and put together to make a choice of salads that contain high fibre and these are prepared by the service staff at the trolley.

10. WINE TROLLEY

Wine service is considered an important aspect of its revenue potential. The wine trolleys do generally stock and display wines as well as spirits and are moved to the guest table to stimulate liquor sales.

This type of wine trolley service is offered in gourmet restaurants and the qualified wine butler or sommelier provides this service to the guests.