1 When serving the first course, if it is a cheap dish such as vegetables and tofu staple food, wait until the main course is served, and then do not serve side dishes or side dishes first.
2. Dishes that are not easy to grasp should be matched with steel spoons, such as sea cucumber and tofu, metapenaeus ensis, golden silk pupa, boiled eggs, small, broken, slippery and casserole dishes.
3. When serving fish, head to the left, tail to the right and abdomen to the guests.
4. Ask the guests for advice on whether it is necessary to divide the dishes with pots (the main ingredients in the stew). If necessary, prepare a soup bowl, a saucer and a spoon. People are mostly at the side table, and operators are less on the stage.
5. Hand-eaten dishes should be accompanied by a hand-washing cup with a hot towel. When the hand-washing cup comes on stage, it should be equipped with a saucer and its purpose should be clearly introduced.
6. Prepare the water in advance for wire-drawing dishes.
Extended data:
Chinese food has a long history. In this country, which has been a country of etiquette since ancient times and pays attention to food for the people, food etiquette naturally becomes an important part of food culture.
China's catering etiquette is said to have started from the Duke of Zhou, and it has evolved for thousands of years. Of course, there will be no more days like "Meng Guang took over the Liang Hong case", but it has finally formed a set of catering etiquette that is generally accepted today, which is the inheritance and development of ancient catering etiquette.
Modern food ceremony is simplified as: the host (host), the guest is gone. As a guest, pay attention to appearance when going to dinner, and decide whether to bring small gifts or good wine according to the relationship. Punctuality and punctuality at dinner; Upon arrival, first, according to whether you know it or not, report yourself, or be introduced by the host, and follow the arrangement of the host.