What is the point of serving?

(a) serving procedures and rules

There are many local cuisines in China, and there are also many kinds of banquets, such as swallow-wing banquet, sea cucumber banquet, whole duck banquet, whole sheep banquet, vegetarian banquet and Manchu-Han banquet. Different banquet tables and different local cuisines will lead to different dishes design and layout, and the serving procedures cannot be exactly the same. For example, the main course of the whole duck mat is Beijing roast duck, but it cannot be used as the first course. Instead, serve some special dishes cooked with duck viscera and other parts first, and then roast duck. People call it "however, before she came to us, we had called it a thousand times and urged it a thousand times." Another example is the time to serve snacks, which varies from place to place. Some are interspersed in the banquet, and some are attended at the end of the banquet. Some salty desserts are served together and some are served separately. Depending on the type, characteristics and needs of the banquet, it varies from person to person, from time to time and from thing to thing, but it must be carried out according to the relatively fixed serving procedure of the banquet in China.

1, serving procedure: the general Chinese banquet serving procedure is: the first course is cold dish or cold dish, (after about 8 minutes) the second course is appetizing soup, (after dividing the soup, change dishes and bowls, etc. ) The third course is the first course (usually the representative course of a banquet), the fourth course is the main course (a famous noble dish), and the fifth course is the general hot dish (a handful, a handful). Generally, there can be no more than six courses on the table, unless the guest requests to leave the dishes on the table, but the dishes cannot be placed on the base. Put a dish in the middle of the countertop-except the dish and the turntable, put two dishes on the opposite side, three dishes are triangular, four dishes are square, five dishes are pentagram, and so on. ), the sixth course is soup (formal soup, or two soups, such as two soups, four soups or six soups at a wedding reception), the seventh course is beet (with snacks), and finally the main course is followed by fruit.

Chinese banquets will be divided into old-school dishes and new-school dishes in a slightly different order.

(1) Serving order of the old banquet: fruit is served on the first course (removed when the second course is served); The second cold dish; The third way is hot cooking; The fourth course is the first course; The second largest dish on the fifth road; The sixth course is salty soup and salty snacks; The seventh course is fish; Beets in the eighth lane; The ninth course serves sweet soup and dessert; The tenth course (stew); The eleventh course is to use a small dish; Finally, the food is served, and then the fruit is served.

(2) The order of serving the new banquet: cold dishes are served on the first course; The second course is on the table; Grilled dishes on the third course; The fourth dish is fried; Beets on the fifth road; The sixth course serves sweet soup and dessert; The seventh course is fish; Vegetarian dishes of the eighth course; The ninth course (stew) is followed by a point; A small dish on the tenth course; The eleventh course is fruit.

2, serving rules: the basic rules of serving Chinese food banquets are: first cold and then hot, first dish and then order, first salty and then sweet, first fried and then burned, first meat and then vegetarian; Dry before soup, dish before soup; First light, then thick, first high quality, then general, follow the general customs and habits. If the guests have special requirements for serving, they should be flexible. China Cantonese cuisine is served in a different order from other cuisines, that is, soup is served first and then served.

Generally speaking, the name of the dish is announced when serving, and it is announced after taking a step back from the table; Answer the questions raised by the guests. Between different kinds of dishes in the world, it is necessary to replace tableware such as bone plates and soup bowls, ingredient plates, small towels (if there are no disposable small towels), washing cups, toothpicks and other items.

3. The way of serving. There are three main ways to serve food: one is to bring a large dish to the table, and the guests pick it up by themselves or sandwich each other (large dish); The other is that the waiter carries the dishes one by one and distributes them to the guest's dish plate (the big plate divides the dishes); There is also a kind of serving at the host-guest table, which is held in a bowl or a small bowl and served at each guest's table (called eating alone). How to serve food at a banquet can be decided according to the specifications of the banquet, the number of attendees and the requirements of the organizer. Different dishes have different requirements, depending on the specific requirements.

(2) The timing and speed of serving.

1. Serving time: in order to ensure the quality of dishes (temperature, color, etc. ) and make the guests eat delicious and satisfied, and the waiter should be able to properly grasp the timing and speed of serving. If the food is slow, it will be too cold. If the food is served too fast, it will make the guests eat badly. To be just right, we must know the timing of serving different catering methods.

Ordering cold dishes should be served within 10 minutes after the guests order, and serving hot dishes should be served within 20 minutes or 15 minutes. When there are few guests, it usually takes about 30-45 minutes to finish all the dishes, or you can master them flexibly according to the requirements of the guests.

The banquet requires cold dishes to be served five minutes before the banquet. After the guests sit down and open the table, the first hot dish is served when the cold dish is about 1/2 or 1/3. General guests should pay attention to the dining situation and control the pace of serving. If you are married, all the hot dishes should be served quickly within 30-45 minutes. At the same time, it depends on whether there is a speech or a toast. If you have a speech, when will you speak (it is a common custom in our country to sit down and speak)? How many guests and hosts will speak? Do you have a speech? How long will it take? You can get a clear understanding of this situation from the organizer's staff before the banquet begins. If you are not sure before the banquet, please ask the organizer's staff directly to the guest of honor and the host, and tell them after the banquet begins. Some banquets are unable to determine the situation of the speech for various reasons, which requires the service personnel to pay attention to observation and master flexibly. Sometimes before the banquet, you will be told not to make a formal speech during the banquet, but to make an impromptu speech in the middle of the banquet. At this time, if the dishes in the kitchen are officially ready, you should immediately notify the master to suspend production; If the dishes are ready, temporary measures should be taken to keep warm.

Secondly, we should communicate with the kitchen in time, and inform the kitchen of the speech at the banquet and the speed of eating during the dinner, so as to master the cooking skills. Service personnel should be familiar with the cooking requirements of various dishes and the approximate time required for cooking, so as to be aware of them and serve them in time. If the guests haven't eaten or eat slowly, they should inform the kitchen to postpone the next dish. If guests eat quickly, they should inform the kitchen to serve quickly. For banquets with more than two tables, the serving should be unified, and it is not allowed to go its own way. For small banquets, serving should be based on the actions of the guests. For large banquets, indicator lights can be installed in the lobby, and yellow light signals can be used instead of dishes to prepare serving, green light signals start serving, and red light signals stop serving.

2. Serving speed: If there are no special circumstances, the serving speed depends on the dining situation of the guests. The serving speed should not be too fast or too slow. If it is too fast, the waiter has no time to distribute it and the guests have no time to taste it. If it is too slow, the food on the table is not rich, or the guests are empty. So we should grasp the speed of serving. Generally speaking, the banquet service should be controlled at 10~ 15 minutes, and a dish or snack should be served.

(3) Serving position

1, the restaurant waiter should choose a suitable position when serving food for the guests. The service of ordering food is more flexible, and the waiter should pay attention to choosing a spacious position to serve so as not to disturb the guests. Please don't serve food beside the elderly, children and ladies.

Chinese banquets are generally between the escort and the second guest, or to the right of the second host (which is beneficial for the second host to introduce the dishes to the guests), and always maintain a position. Pay attention to the overall atmosphere of the banquet and the serving position between different tables.

2, vegetables, soups, etc. Generally, it should be on the right side of the guest, and a dish can only be divided into one guest; Guests first, guests first, ordinary guests first, ladies first, men first, or according to the instructions of the guests, clockwise in turn.

(4) service behavior and requirements

1. Preparation before serving. Look at the menu first, write down the name of the dish and the characteristics of the meal, so as to answer the questions that the guests may ask, remove the plate of the previous dish, and put on the appropriate tableware according to the variety of the dish to be served (replace the ordinary dish with a plate, serve soup or use a small spoon for dishes that are inconvenient to pick up with chopsticks). If you need to take food directly by hand, such as roast duck, hand-grabbed mutton, roast whole sheep and so on. You should put a towel (on the right) to wipe the hands of the guests first. When serving dishes with ingredients, you should keep up with them in time, or serve the ingredients first.

2. The waiter brings the dishes in the tray to the table, holds the tray in his left hand, puts his right leg in front, stands between the chairs of two guests, puts his left leg behind, serves the dishes sideways with his right hand, sends the dishes to the turntable, announces the names of the dishes, and then turns them clockwise. After the guests have finished watching the dishes, they turn to the host and let them taste them. When the next dish is served, move the last dish to another place and put the new dish in front of the guest of honor. Leftovers should be cleaned up at any time, but not too much. The dishes should be adjusted in time, pay attention to the spacing between plates, and keep the desktop clean and beautiful.

3. How to operate the dishes on the guest table? For banquets with higher specifications, the main and guest tables are usually served separately. The basic method of serving is: remove the plate of the last dish from the right hand side of the guest, and then serve the corresponding number of dishes on the tray. On the right hand side of the guest, put your right leg into the gap between the two chairs, pick up the plate with your right hand and put it gently and firmly in front of the guest. In the process of serving, the left hand of the tray should extend outward and pay attention to keeping the body balanced.

The end of a banquet at a Chinese meal is basically the same as that at a banquet, but it should be noted that the place of coming up should not be chosen by the elderly or children to avoid accidents.

(five) serving service specifications and safety requirements

1. General requirements. The dishes on the table should be arranged neatly. We should pay attention to plastic arts, respect guests and friends, pay attention to etiquette and facilitate eating and drinking.

2. Specific requirements of service specifications.

(1) The viewing surface of the main course should face the theme, and the viewing surfaces of other dishes should face around. The noodles are the kind suitable for viewing, such as those with plastic heads, such as gloating in the cold current, magpies in plum blossoms and so on. Whose heads are all noodles. Moreover, dishes with hidden heads, such as roast duck and Babaoji, are all covered with faces. The most exquisite place to carve patterns on cups and saucers is to look at them.

noodle In general dishes, noodles are the part with fine knife work and beautiful color.

(2) When placing all kinds of dishes, we should pay attention to the plastic arts and place them symmetrically according to the color, shape, taste, vegetarian dishes, containers and shapes of raw materials. The principle is to pay attention to modeling and color matching.

(3) If there are several guests at a table, their dishes should be relatively concentrated and have a certain distance from each other. When serving, check the menu to avoid mistakes.

(4) When serving, pay attention to prevent the phenomenon of empty plates and tables; It is also necessary to prevent food from being served too fast and too frequently, and there is a phenomenon of food accumulation; It is also necessary to prevent the evacuation from being too fast, and the guests will leave in a hurry before eating.

(5) The first hot dish should be placed in front of the first host and the guest of honor, and the unfinished dish should be moved to the side of the deputy host. The following dishes can also follow the same principle.

3. Safety requirements. Restaurant waiters should ensure safe operation during dinner service.

(1) When serving all kinds of dishes, be smooth and steady, and handle with care.

(2) Do not use "push", "pier", "pull" and "drag" when serving, and pay attention to the cleanliness of the bottom and edge of the dish.

(3) Dishes with soup should be served with both hands to avoid splashing on the guests.

(4) When serving, never cross the guest's shoulder or head to avoid accidents and impoliteness.

(5) When serving, don't put your thumb into the dish, and pay attention to serving hygiene.

4. Basic footwork of serving. The waiter must master the pace of travel to ensure safety and security. In the process of picking up vegetables, the common footwork requirements of waiters are: general dishes take formal steps; Hot dishes go quickly; The soup and vegetables are all broken; Take clever steps when encountering obstacles. (For details, please refer to the section on entrusted services.)

(6) Serving requirements of special dishes:

1 How to serve large dishes: Before serving, move the last dish to the side of the vice-chef, and there are three dishes (hot) on the dining table slightly on the side of the chef, leaving enough space to put down the dishes. When the food is delivered to the workbench, first take two sets of spork with your right hand, then pick up the food with your left hand (fingers should not touch the food), put your right leg into the gap between the two chairs from the position between the accompanying staff or translators, lean forward slightly, take the food out and put it safely on the table. Then put two sets of spork (spoon above and fork below) on the edge of the big plate on the right hand side of the master and assistant. Matters needing attention when serving large dishes: ① Keep the dishes flat and stable, and don't let the soup splash on the guests, the table or the ground. If you accidentally spill soup on a guest, you should apologize "Sorry for the trouble" and use a towel. (2) Don't serve the food in a hurry after it reaches the position where it is ready to serve. Let the guests in the seat realize that the waiter should serve them from this position before serving them. Otherwise, guests may knock over the plate when they are moving or sitting next to each other. (3) When serving food at the top of the table, be careful to stretch or contract your arms. Don't let your elbow touch the guests or rub your cuffs on the plate and hang things upside down on the table.

2. When serving, the waiter must master the skills of quick action, so as not to delay the time and make the dishes lose their characteristics. He should introduce it to the guests in time, and taste it in time, so as not to lose the burnt, crisp, crisp and tender flavor characteristics of the dishes.

3. When the soup is served. Don't pad the soup with a rag, use a saucer; Don't immerse your fingers in the soup when serving it; If there is oil or chopped green onion in the soup, skim it with a spoon and don't blow it off with your mouth.

There are packed dishes on the table. Such as shrimp with lanterns, steamed chicken with lotus leaf powder, pork chops wrapped in paper, beggar chicken and other dishes are all packaged before cooking. The dishes should be served on the table for the guests to watch, and then taken to the workbench, or opened directly in front of the guests for the convenience of the guests.

5. Serve stews. The stew should be served before the lid is opened, so that the original flavor of the stew can be maintained and the aroma of the dishes can be distributed on the table. After opening the lid, turn it over and take it off to prevent the soup from dripping on the guests or themselves, or on the dining table or other dishes.

6. Serve sizzling dishes. There are many kinds of iron plate dishes in restaurants, which are more common. When serving, the sound of iron plate dishes can set off the atmosphere of the banquet and play a role in heat preservation, but pay attention to safety when serving to avoid burns.

7. serve brushed vegetables. Drawn apples, bananas, potatoes, etc. It is easy to burn your mouth. Such dishes are usually served as dessert at the end of a banquet. Its service requirements are speed and agility. When this kind of dish is served on the table, because the cabbage skin is covered with a layer of syrup, the temperature is high and the appearance is not easy to see. Be sure to keep up with cold water quickly to prevent scalding the guest room. Therefore, in order to facilitate the guests to eat, it is necessary to put cold boiled water in a small bowl in advance and put it in the master and deputy masters respectively, so that the guests can soak the picked-up cabbage in the water bowl first and let the sugar cool and solidify slightly before eating, so that the sugar will be crisp and not sticky, which will not only taste the taste, but also avoid the pain of scalding. In addition, the waiter also reminds the guests that this dish should be used up as soon as possible, because the pulp of Chinese cabbage is high-temperature melting sugar, which will form a large piece after cooling, which is very inconvenient to eat.

8. Service procedure of vegetables with bones and shells: serving with knives and forks → serving → washing cups → serving small towels and tea → removing tableware.

9. When serving swallow dishes, you should serve tremella soup. Swallow dish is a precious dish. If you don't pluck your hair carefully in advance, it's easy to leave fine hair, which is harmful to your health. Tremella fuciformis in tremella fuciformis decoction can take away the fine hairs that enter and enter the human body with Cynanchum paniculatum and attach to the digestive organs, and exclude them from the body. So, don't forget to serve the tremella soup when serving the swallow.

10, preserved eggs and crabs should be served with ginger vinegar juice. Tea, lime, phenol, tannin, sodium oxide and other substances are added in the process of preserved eggs, which will penetrate into the eggs and make the preserved eggs have an ammonia smell after curing. In addition, in the curing process, there is no certain amount of lead powder, which is a toxic substance. Ginger vinegar juice contains volatile oil and acetic acid, which can dispel cold, improve taste, sterilize and detoxify. Crabs are people's favorite delicacies, but they are very cold and fishy. Using ginger vinegar juice as seasoning can sterilize, dispel cold and remove fishy smell, making people taste better.

1 1. How to serve hot pot dishes? Hot pot is a favorite way to eat in China. At present, there are three kinds of hot pot used everywhere: one is burning charcoal; One is burning alcohol and liquefied gas, and the other is using electric heating. The way of eating hot pot is different from ordinary Chinese food. There are some special requirements when serving, and the waiter should pay special attention.

When eating hot pot, you should do the following work:

(1) Shang Qi seasoning. According to the taste of the guests and the habits of hot pot, first of all, all kinds of "bottom materials" are served together, which generally include sesame sauce, fermented bean curd, chives, pepper oil and salt, monosodium glutamate and other different kinds of bottom materials. Let the guests help themselves when eating.

(2) Check whether the soup and charcoal (fuel) are filled. Hot pot generally uses charcoal as fuel (alcohol and liquefied gas are also used as fuel now). In order to ensure the fire foot, charcoal blocks should be added in advance according to the fire foot, and the fire should be vigorously ignited. The water (soup) in the pot should also be filled enough, and the distance from the pot edge 1 cm should not be too little, and the soup should be prevented from overflowing after boiling. In addition, pour an appropriate amount of cold water into the tuyere chassis of the hot pot.

(3) Add a saucer and put some water between the hot pot and the table. Because hot pot is a metal product, the temperature of the pot will rise if it is grilled with charcoal fire for a long time. Therefore, in order to prevent scalding the dining table, a saucer and some water are often added between the hot pot and the desktop.

(4) Use bamboo chopsticks. If you use ivory chopsticks, you should replace them with bamboo chopsticks to avoid being deformed and damaged by heat.

(5) Add soup and foam in time. Because the charcoal fire has been burning while eating, the soup in the pot has been boiling, and the guests have been adding various dishes to the pot and taking them out, so the soup in the pot is decreasing. The waiter should always observe the amount of soup in the hot pot, make up the soup in time, and knock off the foam in the pot.

(6) Pay attention to hygiene. The charcoal in the hot pot should be added in time with the burning. When charcoal burns, it will leave a pile of extremely light ashes. In order to avoid flying ash when adding charcoal, the waiter should take the hot pot off the table, cover the lid, add charcoal and fan it before serving. Never let charcoal be added directly to the table. When the charcoal fire is too slow, you can put a small poker tube. Generally don't fan or blow with your mouth on the dining table, it's too unsanitary. If the fire is too big, you can take off the small poker. On the contrary, when the charcoal fire is too strong, you can sit on the chimney with a small water bowl or something, press the fire down a little, and then take it down when the fire is weak.

(7) Pay attention to safety. One of the most important problems in eating hot pot is to pay attention to safety. The whole operation process should be smooth, calm when things happen, don't panic, and deal with the problem as soon as possible. When using hot pot with alcohol as fuel, alcohol should be added before serving to avoid spilling and causing fire. Once alcohol overflows, don't panic. You can cover the fire with a wet towel soaked in water, instead of blowing it with your mouth. The more blowing, the larger the burning surface. Before the lettuce is put into the pot, pour some cooking wine into the dish in advance and shake it gently, so that the lettuce can slide into the pot along the dish, so as not to splash water on the dish and burn people when it is put into the pot. Be sure to add a saucer between the hot pot and the tablecloth to prevent the tablecloth from being burnt by water, and replenish the saucer in time when it is short of water.

How to serve fruit? Some parties need fruit. In ancient banquets, fruit was the first course, but now, it is usually served after the guests have finished eating, because fruit contains a lot of nutrients, which can promote the activity of digestive organs and the secretion of digestive glands. Fruit contains a lot of vitamins and minerals, which can make the physiological function of human body vigorous. Therefore, eating fruit after meals has obvious effects on hangover, digestion and nutrient absorption. Restaurant service personnel should serve according to the variety of fruit. Myrica rubra, grapes and litchi are all fruits with branches and leaves. Before serving these fruits, you should remove the branches and leaves in advance and pick out the defective fruits. After washing, put it in a clean fruit bowl for guests to eat by themselves.

Oranges, oranges, oranges, apples, pears, peaches and bananas are usually served with the original fruit. First, set dishes, fruit knives and forks according to the number of guests, select clean fruits, wash and disinfect them, and then put them in fruit bowls, and the guests peel them and eat them themselves. Sometimes when the waiter is needed to help peel the skin, we should pay attention to the method of pushing the knife, requiring the knife edge to be inward, not outward.

Watermelon and cantaloupe should be washed, cut and served in advance. Pineapple has thorns, so peel it in advance, otherwise it will make people feel uncomfortable, and a bowl of light salt water should be served at the same time when serving, so that guests can soak it in salt water while eating pineapple, which will make the taste better.

How to serve tea for guests? In our country, tea is essential in the process of entertaining guests. In the restaurant service, after the guests arrive at the banquet hall and sit down, the waiter immediately hands over the fragrant towel and then rushes to the first cup of tea, which is a polite tea to welcome the guests. After that, the waiter should always check the guests' cups and renew the tea in time to show his enthusiasm. The second time to serve tea is to serve a cup of hot tea after the guests have finished eating pickles, greasy dishes or stews, so that the guests can clear their mouths and remove the salty, sour, fishy and greasy taste, and then serve sweets, snacks and fruits. Because tea can help digestion and hangover, it is more polite to serve tea at the right time when entertaining guests with wine and food. The waiter should make tea first, and pay attention to the temperature of the water when making tea. If the water temperature is too high, tea will become bitter and astringent, and if the water temperature is too low, it is difficult to brew. Tea leaves will float but not sink, tea fragrance will not be mellow, and tea taste will not be weak. The optimum temperature for making tea is 70~80℃, which can protect the taste, aroma and nutrition of tea. Don't make too much tea at a time, half a cup is better. After the tea leaves are exhausted, they are boiled in water, commonly known as "first opening", which tastes the best. Cover it immediately after washing to prevent the fragrance from coming off. Ceramic cups (pots) are more suitable for making tea.

When serving tea, the handle of the teacup should be tilted to the right. When pouring tea, hold the handle in one hand and press the lid in the other to pour tea for the guests. The waiter should master the right amount of tea for the guests, and it is better to fill it with eight points. After pouring tea, pay attention to the teapot mouth facing outwards, not facing the guests. Pay attention to hygiene when pouring tea for guests, and don't pour tea for guests with cups used by others. Tea should have a certain degree of heat, and you can't pour herbal tea for guests. In addition, when serving tea, you should follow the order of "first guest, then master" and "first old, then young", pay attention to politeness, put tea in front of the guests with both hands, say "please use tea", "wine is full to respect the guests, tea is full to bully the guests", and don't pour too much tea for the guests, otherwise it will be disrespectful to the guests. There are many varieties of tea, including red, green, cyan, black, white and yellow, each with its own characteristics. Different regions, different nationalities, different countries and different people have different tea drinking habits and different hobbies. Therefore, the waiter should pay attention to the preferences of the guests when serving tea and try to "suit their tastes". Generally speaking, most Asians like to drink black tea, green tea and scented tea; Most Europeans like to drink black tea with milk and sugar. In China, northerners generally like to drink scented tea, southerners like to drink green tea and black tea, southerners advocate oolong tea, southwest people like Tuo tea, and northwest people like brick tea.

14, white gourd cup stewed with salt, without soy sauce. Wax gourd contains a lot of water, and the melon itself is light. The "wax gourd cup" is made by filling fresh soup ingredients into melons. Because the flesh of wax gourd is thick and big, it contains a lot of water, and the taste is not easy to penetrate into the melon, so the feeling of light taste will appear after eating the wax gourd cup for the first round. When eating the second round, the general guests are used to adding some flavor. Eating with refined salt is to supplement the salty taste. However, if soy sauce is added to the wax gourd cup, it will produce sour taste. Therefore, when stewing wax gourd cups, it is generally necessary to match refined salt instead of soy sauce.

15. Baked dishes should be accompanied by green onions and sweet noodle sauce. Roast chicken, roast duck and other dishes are greasy and light in taste, and some have the smell of hair or ducks. Paired with scallion, sweet noodle sauce and other condiments, it can relieve boredom, remove fishy smell and flavor. If it is served with pasta such as lotus leaf cake, home-cooked cake and thousand-layer cake, it will promote the appetite of guests.

16, ingredients and seasonings of instant-boiled mutton. The ingredients generally need sauerkraut, Chinese cabbage, spinach, vermicelli and so on. Seasoning needs sufu, Chili oil, sesame sauce, chopped green onion, soy sauce, shrimp oil, chives, Shaoxing wine, coriander powder, sherry red, sesame oil, monosodium glutamate and so on.

17, white-cut chicken, meat-feeding method. Boiled chicken, meat, etc. Must be served with mustard and sesame sauce, because "boiled chicken" and boiled meat are "cold, greasy and tasteless. With mustard and sesame sauce, it can warm the stomach, make it fragrant and increase leaves.

18, other French dishes:

Coriander with shark's fin; Crispy stir-fry should be accompanied by ginger juice and refined salt; Fish belly in clear soup should be matched with Zhejiang vinegar; Roasted goose should be served with plum sauce; Sparrows should be served with lemon juice; Brine crispy fried shrimp oil; Steamed white fish in ginger vinegar sauce; Braised belly with mustard sauce; Spring cake with shredded onion noodle sauce; Hot pot and flat pot should bring fermented bean curd and chives.

(7) Requirements for setting dishes:

1, the general rules of dish placement: respect the host and guest, pay attention to politeness, facilitate dining, pay attention to styling, coordinate placement and standardize dining.

According to the requirements of quantity and shape, it is generally: one center, two levels, triangle, square, five clubs, six regular hexagons, etc. , so that the position of the plate on the desktop always forms a beautiful pattern.

2. Specific requirements:

(1) Put cold dishes, which are divided into main cold dishes and general cold dishes. Jambalaya, craft cold dishes and other main cold dishes should be placed in the center of the dining table, and the best viewing surface should be selected according to the shape of the dishes. Or put it on the turntable to turn the theme according to the general requirements. Generally, cold dishes are around the main cold dishes. Pay attention to the collocation of meat, color and taste, and the distance between plates is equal.

(2) Place hot dishes, which are divided into main courses and general hot dishes. The main course should be placed in the center of the dining table, and the best viewing surface should be selected according to the shape of the dish. Or put it on the turntable to turn the theme according to the general requirements. High-grade dishes or dishes with special flavor should be placed in the position of guest of honor first. Other general hot dishes should also be placed symmetrically or harmoniously according to taste, meat quality, color, container and shape. Before each dish is served, the dishes on the dining table must be adjusted and replaced, so that the countertop is always clean and beautiful.

(3) When whole chicken, whole duck and whole fish are served in hot dishes, the traditional custom in China is that "the chicken does not offer the head, the duck does not offer the palm, and the fish does not offer the spine"; When serving chicken, duck, fish and fish dishes, don't point the chicken head, duck tail and fish ridge at the guest of honor. Instead, put the head of the chicken and the head of the duck on the right. When the whole fish is served, the stomach of the fish can face the owner. Because there are few spines in the belly of the fish and the meat is delicious and tender, the belly of the fish should face the guest of honor, not the back of the fish, to show respect for the guest of honor. The fish eye should be pointed at the owner, and the fish tail should be pointed at the second owner and the third or fourth guest (if it is a turntable, the service personnel should turn the above fish parts in place); It can also be based on whether the banquet uses wine, drinking habits or customs (generally, when fish is served, the fish head rushes to the guest to show respect for the guest. At this time, guests should drink fish head wine, and people with tails should drink fish tail wine, which is generally "three tails and four tails", "looking up" and "five ridges and six stomachs".

(4) Put it on the edge of the turntable, then turn the turntable clockwise, let each guest observe the shape of the dish, finally stop in front of the guests, and then take a step back (for the sake of cleanliness) to announce the name of the dish and let the guests taste it first. If there is no turntable, the dishes should be placed in the center of the dining table on the side of the main seat, and the viewing surface of the dishes should be opposite to the main seat. If it is a high-grade dish, it should be placed in the position of the guest of honor first to show respect and facilitate the host to distribute it to the guests. Every time a new dish is served, it is necessary to move the previous dish aside and put the new dish in front of the host and guests.

(5) If some hot dishes use long dishes, the best viewing surface of the dishes should be horizontal themes and themes, except fish.

(8) Catering services

In order to avoid accidents, many kitchens have two doors, entrance and exit, and waiters should follow the rules when serving. Serving food is an important link between the kitchen and the restaurant, and it is also the previous link between serving food and running food. Waiters should pay attention to the following points when serving:

1, check the dishes, and don't take other guests' dishes by mistake;

2, the dishes should be cute and the decorations should be beautiful;

3. If you find that the dishes are wrong and you are not sure, you should consult the chef;

4. Put the dishes on the tray in a balanced way, and assist the delivery man to deliver the dishes to the restaurant;

5. Communicate the information between the restaurant and the kitchen in time.