LeifVin's Profile

Can you enlighten as to the common use of the term guéridon in fine dining restaurants. From working in such restaurants over the years, whose service standards have stemmed from traditional french dining service, the table used to store extra silverware, linens, occasionally wine glasses, etc. also used as a side station for the server, is always called a guéridon. In my experience these such stations have always been more like buffet tables, with drawers, cabinets, etc. D you know how this came to be? Can we stillaccurately refer to such buffet-like tables as guéridons?