Briefly describe the service methods of Chinese and western food?

In its long-term development process, Chinese food is eclectic and gradually forms its own service mode, which is suitable for many characteristics of Chinese food. The commonly used Chinese food service methods include * * * meal, turntable and separate meal.

1. * * * Meal service

*** Meal service is more suitable for Chinese snack service for about 2-6 people. The service procedures and forms are as follows:

When setting the table, one or two pairs of chopsticks and spoons are placed according to the size of the dining table and the number of diners. When serving, the waiter stands in a proper position and puts the dishes in the tray on the table. Name the dishes and introduce the characteristics to the guests.

When providing * * * meal service, you should pay attention to the following matters.

When serving Chinese food, all the dishes are served at the same time. The waiter should pay attention to the collocation of different dishes on the table, especially the collocation of meat and color. When the dishes are served, pay attention to the appropriate public tableware to facilitate the guests to take the dishes and avoid using the same tableware. When the dishes on the countertop can't be put down, you should ask the guests for advice, sort out the countertop, remove and remove the dishes with little leftovers, and don't stack the dishes.

in case of foreign guests having dinner, they should provide them with western tableware such as forks and spoons. Whole chicken, whole duck, whole fish and other dishes should be cut into shapes that are easy for chopsticks to hold. After all the dishes are served, you should inform the guests and ask them if the variety and quantity are enough. Finally, I wish the guests satisfaction with their meal.

2. Turntable service

The methods and procedures of turntable service are as follows:

Table layout: the table cloth is laid on the table according to the requirements of table cloth laying; Place the rotating shaft of the turntable base in the center of the table; Put the clean turntable on the rotating shaft and test whether it can rotate freely; Set the table according to the requirements of a light meal or banquet.

Turntable light meal service

Put 2-4 pairs of chopsticks and spoons on the table. The waiter serves food from a proper position, gives the name of the dish and introduces the special dishes. Guests use common tableware to get food for themselves. The waiter assists the guests in distributing whole fish, whole chicken, whole duck and other big dishes. Change bone plates for guests between bony, prickly and completely different dishes. When changing plates, pay attention to: first withdraw, then serve, first female, then young, first guest, then master.

rotary banquet service

The waiter stands in a proper position to serve and divide dishes for the guests. When a waiter serves alone, the dishes are divided according to the following procedures: collecting and removing dirty dishes; Introduce new dishes; Clean bone plates are placed along the edge of the turntable; Distribute with public tableware; Invite guests to enjoy the new dishes.

when two waiters cooperate to serve, the dishes are divided according to the following procedures: collecting and removing dirty dishes; Put on a clean pelvis; Introduce dishes; Two people cooperate to divide the dishes, one person divides the dishes, and the other person delivers the dishes, paying attention to the priority; Invite guests to enjoy.

3. Dining service

Side table service

Side table service is to set a fixed or mobile service side table beside the banquet table, and put some clean bone plates and other tableware on the side table to serve the banquet. The service procedure is:

The waiter sends the dishes to the dining table on a tray and introduces the characteristics of the dishes to the guests. Put the dishes back on the service side table and prepare to divide the dishes. Two waiters cooperate, one will divide the dishes, and the other will remove the dirty dishes used in the table, and then put the bone plates of the newly divided dishes in front of each guest. Arrange the remaining dishes on the plate and put them back on the dining table so that diners can add them when needed.

food delivery service

the basic procedure of food delivery service: the waiter puts a clean bone plate on the guest. The waiter will send the dishes to the table, quote the names of the dishes and introduce the characteristics of the dishes to the guests. Put the dishes on a small round tray with a clean towel, with the tray in your left hand and the service spoon and fork in your right hand. The order of distribution is according to the guest and the host, and then around the table clockwise. It is recommended to divide the dishes from the guest's left side, so as to avoid the staggered tray, spoon and fork.

after each guest is dispatched, the waiter should step back two steps before turning to serve the next guest. Finally, sort out the remaining dishes and put them back on the dining table, so that guests can add O-pie dishes when needed, which is similar to the Russian service in western food.

four services of western food

1. French service

Key points of French western food service: each table is equipped with a waiter and a service assistant to serve the guests. After the guest orders, the food is made in front of the guest, and the semi-finished products are invited to have a look, and then the production is completed on a trolley with a heating furnace, and the guests are invited to taste it after being loaded. Remove the tableware from every dish. The menu matches the wine. You must clean the table every time you serve a dish.

2. Russian service

Russian service is completed by a waiter. The waiter took out the food cooked and decorated by the chef from the kitchen and put it in a silver dish and a hot empty dish, and put the dish on the service side table of the western restaurant.

Use your right hand to distribute hot empty plates to customers in turn from the right side of the seat clockwise, and then put the silver plates for customers to watch. Then use your left hand to support the silver plates with napkins, and your right hand to serve spork. From the side of the seat, you can distribute dishes around the table counterclockwise.

The order of serving is bread, butter, cold cuts, soups, fish, side dishes, main courses, snacks, fruits, coffee or black tea. The wine and beverage service is the same as that in France, which is more elegant and meticulous.

3. English service

English western food does not need a dinner plate, and it is not set when the table is laid. Except for soup plates and cold dishes, the rest are put on the table in advance. The dishes ordered by the guests are all placed directly in front of the guests for them to enjoy. Third, the service process generally does not send dishes.

British service, also known as family service, is mainly suitable for private banquets. English service is lively and labor-saving, but its pace is slow. It is mainly suitable for banquets and rarely used in popular western restaurants.

4. American service

After the guests are seated, first turn the glass over and pour a glass of ice water. Serve with your left hand from the left side of the guest, and withdraw from the right side of the guest with your right hand when withdrawing the plate. After the main course is served, beets should be served, and the plate should be removed first, and then the table should be arranged, and other tableware is generally not moved. The service is fast and the guests are free to eat.

Dining: After being seated, the host greets you and begins to eat.

when taking food, don't overdo it. After eating the food on the plate, if it is not enough, you can take it again. If the waiter divides the dishes, if it is necessary to add them, they will be taken when the waiter delivers them. If I can't eat or don't like the dishes, when the waiter serves or the host takes the dishes, don't refuse. Put a small amount on the plate and say, "Thank you, that's enough." Don't look embarrassed about the dishes that don't taste good.

eat gracefully. Shut up and chew, don't sip soup, and don't make a noise when eating. If the soup and vegetables are too hot, wait until they are cold before eating. Don't blow them with your mouth. Don't spit the fishbones and bones in your mouth directly. Cover your mouth with a napkin and take them out by hand, or spit them gently on a fork and put them in a dish.

Leftover dishes and used tableware toothpicks should be put on the plate, not on the table. Don't talk with food in your mouth. When picking your teeth, cover your mouth with your hand or napkin.

Tableware use

Chinese tableware is mainly bowls and chopsticks, while western food is knives, forks and plates. Usually, foreigners are invited to eat Chinese food, and Chinese food is mostly eaten in the west. Both chopsticks and knives and forks are set up. The use of a knife and fork is to hold a knife in the right hand and a fork in the left hand, cut the food into small pieces, and then send it into the mouth with a fork. Europeans do not change hands when using, that is, they hold the fork with their left hand from cutting to feeding.

Americans, after cutting, put down the knife and send it to the food entrance with a fork in their right hand. Take it from outside to inside in the order of knife and fork when eating. After each dish is finished, put the knife and fork together on the plate to show that you have finished eating. If you haven't finished eating, put it in a figure of eight or cross, and the knife edge should be inward. When eating chicken and lobster, you can tear it open with your hands when the owner signals, otherwise you can cut the meat with a knife and fork and cut it into small pieces to eat.

when cutting meat with bones or hard shells, the fork must firmly fork the meat, and the knife should be cut close to the fork edge to avoid slipping. When cutting vegetables, be careful not to hit the plate too hard and make a noise. Food that is not easy to fork, or food that is not easy to fork, can be gently pushed onto the fork with a knife. Eat without a spoon except soup.

The soup is served in a deep dish or a small bowl. When you drink it, scoop it up from the inside out with a spoon and put it into your mouth. When it is almost finished, you can slightly lift the dish outward. Eat foods with fishy smell, such as fish, shrimp, game, etc. with lemon. You can squeeze the juice out by hand and drop it on the food to remove the fishy smell.

the basic principle is to hold a knife or spoon in your right hand and a fork in your left hand. If there are more than two handfuls, they should be taken from the outermost one in turn. The way to hold a knife and fork is to gently hold the tail end and press the index finger on the handle. The spoon can be taken by holding the pen. If you feel inconvenient, you can change your right hand to hold the fork, but it is rude to change it frequently. When eating large vegetables, you can fold and cut them with a knife and fork. Soft food can be placed on the fork plane and tidied up with a knife.