few people have seen the problems recommended by the system.

When having steak with a girl for the first time, the girl told the waiter that it was rare. What should she say to ease the embarrassment?

The reason why the fat chef wrote this article today is actually because he is worried about this topic. This topic only reflects an objective reality: our understanding of western food is really very limited! So that it can be said that it is very "ignorant"! As a result, the fat chef thinks he has responsibilities and obligations! I am going to take a little time to give ordinary customers and practitioners in the industry some information about popular science: related dining etiquette in western food to everyone.

Let's start from the waiter's point of view today! Let's take a look at a standard western food service process.

stand at the door and warmly receive customers

guide the guests to their favorite places (if conditions permit)

arrange the guests to sit down

distribute clean and tidy menus

and ask the guests enthusiastically if they have any special ideas and requirements

ask the guests about the requirements for white water (cold/hot water/sparkling water/ Whether to add ice, etc.)

Introduce the contents of the menu to the guests enthusiastically and meticulously

Serve cocktails (wine before meals)

Serve bread before meals

Answer the guests' questions about the menu

Provide food for the guests

Order food in the ordering machine system, and place food orders

Write food orders for the guests

Order food in the ordering machine system. Ordering drinks

serving drinks

serving snacks before meals

clearing the table

placing orders by the system, preparing the first round of meals (soup/salad and the like)

serving the first round

checking food satisfaction, asking guests what their comments and thoughts are on the meals, and whether there are any services available to them

observing time and giving them dining space

. Or you can clean the cups and plates on the dining table

clean the dining table

the system orders and prepares the staple food

the second round of serving

and repeat the service sequence and process of the first round.

ask the guests if they need dessert service

clear the table.

if dessert is served, the system will place an order

check again whether the dishes on the bill are accurate and whether the figures are accurate

prepare the final bill to pay for the guests

assist the guests to leave

At this point, the whole service process of an orthodox western restaurant can be considered to be successfully completed.