What are the seven formulas for serving in restaurants?

The specific requirements of the pendulum plate are:

1, the position of the dish should be moderate. Plates should be placed in front of small tableware at appropriate intervals. If there are several groups of scattered customers at a table, each customer's dishes should be relatively concentrated, with a certain interval between them to prevent mistakes. The dishes of a Chinese banquet are usually placed around from the middle of the table.

2, the big platter of Chinese banquets, the first dish in the big plate, is generally placed in the middle of the table. If you use a larger plate, you should put it in front of the guest of honor first. Soups, such as shops, casseroles, warm pots and candle cups, are all placed in the middle of the table. Scattered main courses and high-end dishes are usually placed in the middle.

3. More high-end dishes, dishes with special flavor, or every time a new dish is served, it should be placed in the position of the guest of honor first, and then removed from other places after the next dish, and the dishes on the table should be adjusted as piles of soil, so as to keep the beauty of the countertop all the time.

4. The noodles of the first dish in the banquet should be in the main melody, and the noodles of other dishes should be around the main melody. The front of leisure dishes should face the customers.

5. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Generally, the shape of the dish plate is that two dishes can be placed horizontally, and one dish and one soup can be placed vertically, with the soup in front and the dish in the back.

6. If some hot dishes are long plates, the plates should face the host horizontally.

7. Pay attention to the timing of adding water or wine, vegetables and rice to avoid hospitality; Replace ashtrays, towels, soup bowls and bone plates at any time. If the ashtray is replaced and sent clean, those with cigarette butts will be removed immediately.

Extended data:

Seven skills of seat introduction:

1, according to the number of guests, arrange corresponding places, so that the number of guests dining corresponds to the capacity of the desktop, which can make full use of the service capacity of the restaurant.

2. The seating guide should show sincere recommendation to the guests, and respect the choice of the guests in the specific seating guide and recommendation process, so as to combine the opinions of both parties well.

When the first guests dine in the restaurant, they can be arranged near the door or by the window, which will make the later guests feel that the restaurant is crowded with people, create a lively atmosphere and avoid leaving the impression of being left out.

4. For guests with children, try to arrange them far away from the aisle to ensure the safety of children and the service of restaurant staff.

For female guests with bright clothes, the restaurant can be arranged in a more conspicuous place, which can increase the bright color of the restaurant.

6. For couples who come to the restaurant for dinner, they can arrange it in a secluded place.

7. In the peak period of restaurant operation, the usher should be good at scheduling and coordinating work, find a position for the guests flexibly and timely, and master the dining dynamics of guests who are not at the same table.