When serving food, catering waiters should follow the principle of (upper right and lower right).

A. Withdraw from upper right and right B. Withdraw from upper right and left C. Withdraw from upper left and right D. Withdraw from upper left and left

Related knowledge points: Test question source: Analysis A.

expansion:

When serving dishes, be light and don't make any noise. When serving dishes, plates and bowls, support the bottom with four pairs of fingers, and gently press the edge with your thumb, so as not to touch the food. Serve from the guest's left side, but the drink is just the opposite. Serve it from the right side with your right hand: sometimes it is convenient to act according to the position of the table. For the order of serving, it is best to follow the order of the guest and the host.

waiter's main points of serving:

1. Pay attention to the order of serving

In principle, arrange according to local habits. For example, in some areas, the order of serving is: cold dishes first, then hot dishes; Hot dishes are served with seafood and expensive dishes first, then meat, poultry, vegetables, soup, snacks, pasta and desserts, and finally fruits. In some areas, cold dishes are served first, then soup, and then other hot dishes are served later. You can ask the guests for advice first.

2. Pay attention to safety issues

When serving, be steady and light, keep the rhythm, and don't spill the vegetable juice or soup on the guests or the dining table. If the guests order more dishes, and the dining table is full of dishes, they should first tidy up the table, change the dishes that the guests have basically finished into side dishes or merge them with the consent of the guests, then remove the empty dishes and serve them at last.

When serving, avoid passing the dish over the guest's head, greet the guest, use the service honorific "Excuse me", and then deliver it from the gap between the guests.

3. Pay attention to the rhythm of serving

After the guests order, cold dishes should be served within 11 minutes. Hot dishes are served when the cold dishes are half eaten. Hot dishes are served together and within 31 minutes, but according to the needs of guests, they can be mastered flexibly. If a dish takes a long time to cook, you should tell the guests in advance, and if the guests have special requirements, they should try their best to meet them.

When the guests finish ordering, the waiter at the counter should record the time required for serving food under normal circumstances in advance. If a dish fails to arrive after the required time, the waiter should immediately go to the kitchen to urge the dish. The time of serving soup is flexibly controlled by the waiter at the counter according to the dining situation of the guests. In order to ensure that the guests can drink hot soup, the waiter is usually informed to pick up the soup in time at the end of the meal.

when serving the staple food, the desk attendant will ask for advice when the guests order, and then serve them on time according to the requirements of the guests, and ask them to greet them at any time.