What should you pay attention to when serving food?

Before serving food, find the place where you are standing and avoid the elderly or children; before serving food, check whether there is a place for placing food on the countertop; if not, move it out as soon as possible; when serving food, you must use both hands to hand it over ; When serving dishes, the names of the dishes must be stated clearly; when serving dishes, the table setting must be taken into consideration; after the dishes are served, guests must be reminded in a timely manner that all the dishes they ordered have been served; when serving dishes, be sure not to allow the tableware to collide with the glass plate of the countertop.

In restaurants, you should pay attention to the following when serving and arranging dishes: Serving order: When serving, you should not serve all the dishes at once, nor should you not serve one dish for a long time. It should be based on the order of the guest of honor. Required, serve food in an orderly manner.

The procedures for serving different types of banquets are not exactly the same, but generally speaking, the order of serving Chinese food is basically: cold dishes, hot stir-fry, main course, soup, snacks and fruit plate.

Serving time: After mastering the order of serving, you should also pay attention to the time of serving. Generally, cold dishes are served a few minutes before the banquet begins, and then the guests are seated. About halfway through the cold dishes, the first hot dish is served. Then, according to the dining speed of the guests, when the remaining one-third of the previous dish is eaten, the kitchen will be notified to serve the second dish.

If guests eat too slowly, they should notify the kitchen to serve food a little slower or even pause for a while. Habits and etiquette when serving dishes: The first hot dish should be placed in front of the first host and the first guest of honor. Unfinished dishes should be moved to the side of the second host. The same principle can be followed for subsequent dishes.

Platters with peacock or phoenix patterns on the dishes should be placed in front of the first host and the first guest of honor to facilitate their appreciation. Follow the traditional etiquette of "don't offer the head of a chicken, the tail of a duck, and the spine of a fish", that is, when serving chicken, duck, or fish dishes to guests, do not place the chicken head, duck tail, or fish spine facing the guest of honor. , but the chicken and duck heads should be placed toward the right. When the fish is served whole, the meat is delicious and tender because there are fewer spines in the belly.