Hotel ordering skills These skills are very important.

1. First, it's time to order. Generally speaking, the person who is invited has the greatest face. It's time to order for the first time before the guests come. Be sure that the cold dishes are ready when the guests arrive. Never leave the table empty! This is taboo.

2. After the main guests arrive, it is the second time to order food, but generally, they don't order food themselves, and most of them are ordered by the second or third-class people.

3. Social banquets are all round tables for ten people, and the basic specifications are "eight cool and eight hot" and "four meat and four vegetarian dishes"

4. "Eight cool and eight hot" and "four meat and four vegetarian dishes", among which there must be a fish, which means "more than one year";

5. When ordering food, three dishes, five dishes and seven dishes are taboo, which are generally even numbers. What we usually call three dishes and one soup also means to make up even numbers.

6. when the banquet situation is relatively large, it is a table for twenty people, so it is "sixteen cool and sixteen hot" and "eight meats and eight vegetarian dishes".

7. If the guests are more important, order one "hard dish" as the minimum specification and four "hard dishes" as the maximum specification. The price is not necessarily expensive, but it has a certain connotation, such as a fish for each person or something.