serving and setting dishes

1. Location of dishes

Correct selection of serving location: generally, serving is done on the right side of the assistant host or in a spacious location, so it is forbidden to serve everywhere, especially for the elderly, children and the host. Before serving, guests should be reminded that' Hello, sir/madam, please serve for you'.

2. Serving posture

First, adjust the position of the common spoon. Serve with both hands and palms facing up. Fingers should not stick into the dish (the index finger should not touch the inner wall of the dish). Right foot in front and left foot in the back.

3. When serving the first course, go up to the left side of the common spoon and gently turn it between the host and the guest (let the guest taste it first). Take a step back. Behind your left hand, your right hand gently points to the dish and enunciates the name of the dish clearly. Pay attention to the fact that when you turn the turntable, you should not touch the decorations on the lower edge of the turntable towards the guests (towards the center)

4 Different dishes and different ingredients are placed on the lower right side of the dish, and the use of ingredients is introduced. The principle of withdrawing vegetables and ingredients follows the principle of withdrawing from the upper right (ingredients are served first).

second, the order of serving

Chinese food should generally be served in the order of cold first, hot first, light first, rich first, expensive first, salty first, sweet first, zero first, whole first, dried first, soup first, and dessert first.

1. When serving the first course, if it is a cheap dish such as vegetables and tofu staple food, wait until the main course comes on stage before serving the side or side dishes.

2. Dishes that are not easy to grasp should be served with steel spoons, such as sea cucumber and tofu, metapenaeus ensis, golden silk pupa, water eggs, small, broken, slippery and casserole dishes.

3. When serving fish (head to the left, tail to the right, belly to the guests)

4. Ask the guests if it is necessary to divide the dishes with pot (the main ingredients in the stew). If necessary, prepare a soup bowl, saucer and spoon. More people operate on the side table than on the stage.

5. Hand-eaten dishes should be accompanied by a hand-washing cup with a hot towel. The hand-washing cup should be equipped with a saucer and its purpose should be clearly introduced.

6. Prepare the water in advance for the dish.

3. Precautions

1. Serve quickly and steadily to keep the shape and taste of dishes. When setting dishes, pay attention to cold and hot collocation, vegetarian collocation, color collocation and price collocation.

2. When the stew is served in the cup, the lid should be opened again to keep the original flavor of the stew, so that the aroma of the stew can be distributed on the table. When the lid is opened, the lid should be turned over and removed again to prevent distilled water from dripping on the guests.

3. Dishes with condiments should be served with condiments before serving, or crab claws and hand washing cups should be served at the same time.

4. The dishes wrapped in mud and lotus leaves should be served for guests to watch first, then taken to the operating table and unsealed before serving to keep the flavor and characteristics of the dishes.

5. Pay attention to safety when teppanyaki dishes are served, and don't burn the guests. When pouring oil or alcohol or spices into the iron plate, be close to the iron, so as not to splash or hurt the guests. Remind the guests.

6. When serving the whole dish, pay attention to the head side of the whole dish. When aiming at the cold dishes with colors on the guest table, watch the patterns on the front side. When there are carved dishes on the guest table, the dishes face the guests.

7. When setting dishes, pay attention to the beauty of the countertop. Dishes are not allowed to be stacked. Dishes can be replaced with the consent of the guests (large plates for small plates).