Synchronous service combine every type of service – French, English, Deutsch and Russian. It’s a waiter’s art, which form, style and terms are qualified by: waiters outfits, proper table pitting and masterful skills. Proper amount of waiters is also important. It helps to serve every guest on time. Meanwhile, there’s a starter on the tables – mile faule made from fitness bread with avocado and smoked salmon. We had an opportunity to practise before serving a main course. Fun fact: there is another one special polish service. Due to polish language we can singularis two terms „dish” and „course”. The first one means main ingredient with addings. The second one historically means whole service. More precisely – everything what was meant to be on table, like a lot of addings, apetisers. After the first dish everything on the table changes (including table decoration, tablecloth). It’s high time for next addings and apetisers, so whole table is prepared bottom-up.
