Six skills training for catering services

The six skills training for catering services refers to the six skills of serving trays, pouring drinks, setting tables, folding napkins, serving dishes, and dividing dishes.

1. Pallets

1. Types and uses of pallets.

Pallets are available in wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products. According to the purpose, they are divided into three sizes: large, medium and small, round and rectangular pallets.

2. Organize and load the disk.

The pallet should be selected reasonably according to the purpose. Also keep it tidy. It is better to use rubber pads under the tray to prevent sliding. When loading the plate, heavy objects and tall objects are usually on the inside; light and low objects are on the outside. The items served first are on top and in front, and the items served later are on the bottom and behind.

2. Pour the wine

1. Separate the positions of guest and host.

The waiter stands on the back right side of the guest. Once seated, a tray displays the wine types for guests to choose from. When pouring wine, start with the guest of honor

2. Pour posture.

Lean your body slightly forward, put your right foot between the two chairs, stand on your left foot slightly, extend your right arm to pour, hold the tray with your left hand and move it slightly out, without touching the body guests.

3. Setting up the table

1. Lay out the tablecloth.

Standing on the side of the main table, use both hands to spread the tablecloth on the table. The folds of the tablecloth should be facing up; the turntable base should be pressed against the "cross" fold mark. There are two methods for laying tablecloth: push-pull method and fisherman's net method.

2. Placement of other items.

Ashtray: The square platform is placed on the side of the vase, and the placement should be uniform. The large platform is placed in the shape of "pin";

Flowers: Generally in the center of the small square platform or on the turntable center.

4. Napkin folding

1. The function of napkin folding

Napkin folding mainly serves to highlight the theme, beautify the table surface, and maintain hygiene. effect. Its requirements are simple and beautiful, easy to disassemble and use, lifelike image, each with its own characteristics, deliberately seeking novelty, vivid selection of shapes, clear priorities, and variety

2. Basic techniques for napkin folding.

There are nine main types: folding, folding, rolling, threading, grasping, turning, pulling, breaking and pinching;

5. Serving position

Serving position , Sequence:

Generally, dishes are served sideways from the gap between the right side of the deputy head seat and the second guest. The order is usually cold first, then hot, then soup, snacks and fruits.

6. Serving dishes

1. Utensils for serving dishes:

Mainly serving spoons (serving spoons), public spoons, public chopsticks, and long handles of soup Spoon

2. Distribution methods:

There are three main methods: table sharing, two-person cooperation, and side table sharing.

3. Order:

① First the guest, then the host, and then assign them in clockwise direction.

②First the guest of honor, then the second guest of honor, and assign them in clockwise order, then the host