Dish

(1) Dish-dividing utensils:

Dish-dividing * (service *), Dish-dividing spoon (service spoon), public spoon, public chopsticks and long spoon.

(2) Method of dividing dishes:

① Table-dividing method: the waiter stands on the right side of the guests with the service * and spoon, and distributes them clockwise from the guest seat.

Training materials of catering theory knowledge (21)

② Two-person cooperation: one waiter stands between the translator and the escort to divide the dishes, and the other waiter walks clockwise from the guest of honor, taking out the guests' bone plates, putting them back in their original positions after serving the dishes, and then the next one.

③ Side-table dish-sharing: The waiter brings the dishes to the stage, introduces the dishes for the guests to watch, and then brings them back to the service desk. After the waiter distributes the dishes into bone plates, they are delivered on trays, and the dishes are delivered to each guest from the right side of the guests in turn.

(3) Order:

① First, the guest of honor comes first, then the host is assigned clockwise.

② First the guest of honor, then the second guest of honor, and then the last host is assigned clockwise.

a. Dish-dividing tools and usage

Chinese food dish-dividing tools include: dish-dividing fork, dish-dividing spoon (or service spoon), long-handled spoon, public chopsticks and usage of service spoon. Hold the dish-dividing fork with the thumb and forefinger of the right hand outside, the middle finger and the little finger inside, hold the dish-dividing spoon with the fork above and the spoon below, and divide the dish with the left hand. Put your left hand behind your back naturally.

B. Method of dish-dividing:

Chinese food-dividing can be divided into table-dividing serving with turntable, table-dividing serving with walking, and table-dividing serving with side table.

1. Table-dividing: The dish-dividing is operated by one person and two people cooperate with each other. When one person operates, the dirty bone dish on the table should be removed first, and the name of the dish should be introduced after the dish is served. Distribute the dishes evenly to each bone dish, which requires skillful, quick and accurate actions, and at the same time, leave room. Finally, send the bone dishes back to the guests in turn clockwise or invite them to enjoy each other by gestures. When two people operate, one waiter stands in the serving position and the other waiter stands on the right side of each guest, give the bone dishes to the waiter who divides the dishes, and then put them back in front of the guests after the dishes are divided.

Dividing dishes on the table is suitable for group meals and ordinary banquets. The advantage is that it is quick to divide the dishes, saves manpower and has performance. The disadvantage is that it often interferes with the conversation of the guests and affects the atmosphere of the dining table. It is better not to adopt this method for high-standard banquets that require high skill in dividing the dishes and are easy to dirty the turntable.

2. Sending dishes on the table: it is to distribute the dishes in the dish plate to the guests' bone plates one by one. When operating, the left hand holds the dish plate and the right hand holds the service spoon. Support the dish tray to the left edge of the guest's bone tray, and divide the dishes into the guest's bone tray with the spoon of the right hand. Pay attention to the fact that after each dish is distributed, the service spoon of the right hand should be withdrawn with the dish tray of the left hand to prevent the soup from dripping on the guests. This method is suitable for large round tables with more than 16 people or long tables. The advantage is that the guests get more considerate care. The service is faster and the manpower is saved. The disadvantage is that with the delivery of dishes, The last two guests saw that the dishes were not so elegant. The technical requirements for sending dishes were relatively high.

3. Side-table dishes were divided into different tables). Before dividing the dishes, a service car (or service table) was prepared at the guests' table, and clean bone plates, spoons, forks and other utensils for dividing the dishes were prepared. After the dishes were brought out of the kitchen, the dishes were served first for the guests to watch. Dishes are evenly and quickly distributed to the bone plates used by the guests on the side table by the dish-distributing waiter. After the dishes are distributed, they are served by the waiter on a tray, and the dishes are delivered to each guest from the right side of the guest. Pay attention to the fact that when the dishes are distributed, the dirty bone plates cannot be cleaned up at the same time. This method is suitable for banquets or guest seats with higher specifications. The advantages are that the guests get more personal care, and the time of dish-distributing is less disturbing to the guests, which is more sanitary. At the same time, it is in line with the dining habits of foreign guests and western guests. The shortcomings are that it is more labor-intensive and the service time is slightly longer.

The above three methods have practical value in a certain range, and each has its own advantages. Therefore, different methods or three methods should be used alternately according to the number of people dining and different dishes.

Points for attention:

1. When distributing dishes, the actions should be light, fast and cross-used. 1/11 should be left.

2. All dishes with condiments should be dipped with condiments before being distributed to bone plates or bowls.

3. For dishes with bones, the bones and meat should be evenly distributed, and the tips of the heads and tails of chickens, ducks and other dishes should not be divided.

4. When distributing, the quantity should be even, and the side dishes that are tossed and turned in the dish plate should not be distributed. Only one spoon and one chopstick of food can be given to two guests, and even less can be given to those who are given more evenly.

5. Avoid noise as much as possible when serving dishes, and avoid scraping the spoon against the soup basin when serving soup.

6. When serving dishes, be aware of the number of dishes on each plate and divide them evenly.