Food is brought into the dining room in a silver platter and is served by the food and beverage attendant/waiter to the guests' plates which have been previously set before the guests arrive. All work can be done by one waiter. It is commonly used for banquets and formal sit-down meals where all the guests are having the same menu
General rules of Russian service
Use a separate service spoon and service fork for each dish. Two spoons are not used together but two forks may be used for delicate food. A single utensil is never used to hold food items.
Hold platters parallel to the floor at all times. Make sure the platter is balanced.
Serve ladies first. Stand slightly behind and to the left of the person to be served, your feet together and back straight. Step forward with your left foot into the space between the guests, placing the platter between the guests, and over the table space.
Lower your body using your legs and keeping your back straight.
Keep the platter level and balanced
Lower the platter until it is approximately 1 inch above the plate to be served. Never allow the platter to touch the guest’s plate.
Do not attempt to serve from a platter higher than 1 inch above the guest’s plate to avoid spillage
Utensils are always in the right hand, as the platter is always in your left hand, regardless of right-handedness or left handedness of the service personnel
Steps in handling serving fork and serving spoon
Position the ends of the service spoon and fork in the center of the palm of the serving hand.
The service fork should be on top of the service spoon.
Except the forefinger, hold the service spoon firmly.
Use the forefinger and thumb to hold the handle of the service fork.