Question Description:

(a) "Table setting" is one of the basic skills in food service. When setting the table, it is generally required that the emblem on the tableware face the guest. I'd like to ask you which guest they are facing, the one across the table or the one who is seated?

(ii) When pouring wine, the logo is required to face the guest. Is it towards the guest who is being served the wine or towards the other or opposite guest? When the bottle is asked to be rotated at the end of the pour, is the logo facing the guest before the rotation or after the rotation? What is the correct way to hold the bottle?

(3) How much of each type of wine should be poured in food service?

(4) Should the bottle be shown to the host or to all guests, and what is the correct posture and key points?

(5) What is the most appropriate, practical and convenient service language when showing bottles and asking guests to confirm their seafood orders?

I am a catering practitioner, inadvertently thought of these questions, here put forward, I hope that the elite of the catering industry **** with the discussion. Thank you all!

Resolution:

July 5, 21:55 Because the most important thing about working inside catering is hygiene! It's not hygienic to have long nails!