Talk:Service à la russe

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The page history shows that the text was basically put here in 2006. The references were: The book where the exact text now appears was published in 2014. So it looks like it is vice versa: the book author copied the text from here. --Off-shell (talk) 06:21, 15 June 2015 (UTC)
 * http://www.cuisinenet.com/digest/custom/restaurant/a_la_russe.shtml
 * Martin, Judith. Miss Manners Guide to Excruciatingly Correct Behavior: Freshly Updated. Norton, New York: 2005. See the excerpt on Google Books

The comment here is no longer relevant. The old, incorrect article is now gone. MonteGargano (talk) 22:43, 12 August 2017 (UTC)

Corrections throughout
I'm afraid I had to be brutal with this article, but it was riddled with falsehoods and inaccuracies—and of course, there were no sources cited, since there aren't any that would support what was written here. Problematically, I think that this information would be better placed in the article "Full course dinner", but 1) the material previously posted here was so inaccurate that it was unacceptable to leave it in place; and 2) styles of service (French, Russian, English, "American") cannot be understood apart from the food being served.

This article should focus on the plating and presentation of the food, the gueridon and sideboard, carving and plating, and the duties of the waiters. I will try to come back at some point and add that information. MonteGargano (talk) 07:10, 23 July 2017 (UTC)

Also, that photo is a joke. It shows a cover with four forks on the left and four knives on the right, which would be correct service around 1870; but it is completely incorrect after 1900, when forks and knives were limited to three at each cover and additional flatware was brought in for later courses. The photo also shows the dessert flatware at the top of the plate and a bread-and-butter plate to the left, both of which are commonly set out for luncheon or informal gatherings, but NEVER at a formal dinner. If this is meant to be luncheon, then it should be served on a place-mat or directly on the wood; a cloth is for dinner only, and it should be white. There is also a crescent-shaped salad plate, which——if used at all, and only at an informal dinner——should be brought in with the roast, and not left sitting in place throughout the meal. Also, the jumble of glasses is just ridiculous. I'm putting this note in "Talk" for anyone who stumbles across this article. I don't have a replacement photo right now, but I till try to fix this mess later. MonteGargano (talk) 07:16, 23 July 2017 (UTC)

See photos below ... but there are no photos below?
Did someone forget to add the photo of salad that was apparently referred to? — Preceding unsigned comment added by IAmNitpicking (talk • contribs) 14:18, 4 October 2016 (UTC)

This comment is no longer relevant. The article is now radically different -- and correct. MonteGargano (talk) 22:44, 12 August 2017 (UTC)

Serving from platters
The article mentions -- almost parenthetically -- that the common modern version of Service à la russe has the waiters presenting food on platters to the diners to serve themselves. Is there a standard name for that distinguishing it from the older form of Service à la russe where waiters prepare plates on a sideboard? --Macrakis (talk) 19:18, 16 March 2021 (UTC)

Preview image is wrong
First time adding to wiki, sorry if wrong. Why is the preview for this page an image of a fly eating poo, but that image is not on the page itself?