Urgent question: Which of the six skills of hotel catering service is the correct answer?

The six major operational skills include serving trays, pouring drinks, setting the table, folding napkins, serving dishes, and dividing dishes. 1. Pallets (1) Categories and uses of pallets. Pallets are available in wood thorns, metal (such as silver, aluminum, stainless steel, etc.), and bakelite products. According to the purpose, it is divided into three sizes: large, medium and small, round brackets and rectangular brackets. ① Large and medium rectangular trays are generally used to transport heavier items such as dishes, drinks and dishes; ② Large, medium and small shaped trays are generally used for pouring wine, displaying drinks, delivering food, dividing dishes, etc., especially small round trays Most commonly used. ③The small rectangular plate of 15cm×10cm is used for delivering bills, collecting payments, delivering letters, etc. (2) Arrange and load the trays. Select the tray appropriately according to the purpose and wipe the bottom and surface of the tray clean. It is best to use rubber pads to prevent slipping. Generally, heavy items and tall items are placed on the inner shelf; light and low objects are placed on the outer shelf. The items served first are on top and in front, and the items served later are on the bottom and behind. (3) The way to hold the pallet depends on its weight. Divided into light support and heavy support. Light support is also called chest support. The left arm is bent at an angle of 90°C, with the palm facing upward and the fingers separated; the palm naturally forms a concave shape, and the palm does not contact the bottom of the plate, and is held flat on the chest. For heavy support (also called shoulder support), hold the side of the tray with your left hand, stretch out the five fingers of your right hand, and support the bottom of the tray with your whole palm. Use your right hand to help lift the tray to your chest, turn your wrist upward, and hold the tray on your shoulder. (4) Essentials ① Hold the pallet lightly but not against the abdomen, the wrists should be flexible, avoid stiffness of the body, and walk briskly; the bottom of the heavy pallet should not rest on the shoulders, the front should not be close to the mouth, and the back should not be forward, and the right hand should swing naturally to hold the front and inner corner of the pallet. ② The tray should not go over the heads of the guests. Pay attention to changes in quantity, weight, and center of gravity at any time, and move your fingers accordingly. 2. Pour drinks (1) The waiter should stand on the back right side of the guests. When the guests are seated, use a tray to display the wine types for selection. They should start with the guest of honor, then the host, and then the second guest of honor. The order is clockwise. If two waiters serve at the same time, one will start from the guest of honor, and the other will start from the deputy guest, and proceed in clockwise direction. (3) In the pouring posture, lean forward slightly, put your right foot between the two chairs, stand on tiptoe with your left foot slightly, extend your right arm to pour, hold the tray slightly outward with your left hand, and do not touch the guest with your body. (4) Essentials ① Hold the lower half of the wine bottle with your right hand, with the trademark facing outward to show the guests. The mouth of the bottle does not match the wine glass, and the distance between it and the wine glass should be 2 cm. ② During Chinese meals, it is advisable to serve wine at least 80% full to show respect. When pouring to a moderate amount of wine, never lift the bottle suddenly, but stop for a moment, rotate the bottle, and lift the mouth of the bottle so that the last drop of wine is evenly distributed on the edge of the bottle as the bottle rotates. Avoid spilling wine drops on the tablecloth or guests. ③ Control the pouring speed. The smaller the amount of wine in the bottle, the faster the flow rate and the easier it is to overflow, especially beer. When mixing beer and soda, pour the soda first, then the beer. ④When the wine glass is knocked over or the wine overflows, quickly put a clean napkin on it and refill the glass.