Help desk 5. I recommend that you have each company come out and give you a presentation of their system. Be diligent in getting feedback from managers who work closely with the system as these are the people in the trenches and they will tell it like it is. Good luck, Dave Q. Dear Dave, I am in the process of making a formal proposal for a parade style of service at my hotel. At present, we do a standard American style service with pairs of servers in sections of banquet tables.
Service is with the left and, proceeding at counterclockwise starting with ladies.
I however have yet to see anything in writing to substantiate this. Thanks greatly, Eldon B. Hamblin II A. Hi Eldon, I used to use the French parade style service at Hotel Sofitel in San Francisco where I was the banquet manager in 1987-1989. Everyone else in the world calls it French-style service because they are generally the only ones who still use it. At the hotel, we were instructed by Jean Pierre Fissore, who was sent from Paris as a consultant on French wine and service by Sofitel International. As I recall all food was placed on hot, medium sized stainless oval trays with the entrees being placed in the center and the starches and vegetables on each end.