A la carte etiquette for dinner

A la carte principle: If you enter a restaurant corresponding to your identity, you will be half the battle

First, you should know which restaurants are in your area and where the high-end, mid-range and low-end restaurants are;

second: first, go to the restaurant to find out the special dishes, tastes and prices;

third: first, evaluate the identity and taste of the person to be invited, choose a suitable restaurant, and important guests must order private rooms;

fourth: if you want to talk about sensitive topics, you must point to private rooms or restaurants far away from the guest's life circle;

fifth: if the customer's identity is high and you want to save yourself, you'd better bring your own drinks. It's not a little cheaper to buy outside than in a hotel.

Skills of dish collocation

First, ordering food is scientific and regular. Except for the difference in cooking level, the quality of a table depends largely on ordering food. A perfect table should meet the following conditions:

A. Each table should have: stew, stir-fry, marinate, steam, cook, fry and so on.

B, according to taste, it should be sour, sweet, bitter, spicy, salty, sour and spicy, sweet and sour, pepper and salt, five flavors, ginger juice, home-cooked flavor, spicy, salty and fresh, etc. In the menu, salty is the main flavor, supplemented by other flavors. Try to avoid two or more flavors except salty flavor at the same table, which are too irritating. Except for special requirements of guests. When matching dishes, we should pay attention to the matching of various flavors.

C. According to the dishes, there should be: home-cooked dishes, flavor dishes, special dishes, griddle dishes, iron plate dishes, etc. When designing the menu, we should try our best to take care of all aspects and not emphasize one side.

D, according to the raw materials of dishes, they can be generally divided into seafood, poultry, domestic animals, game, vegetarian dishes, etc. When matching dishes, don't repeat the same type too much, especially dishes with the same main ingredients, which can't be repeated in the same menu (unless customers strongly demand it).

E, generally divided into green, red, dark yellow, white, black, etc., the total can be divided into two types: bright and dim, and bright is the main color collocation, which can give people a delicate and appetizing feeling, and each table cannot repeat more than two colors. It is especially forbidden for dark food to appear on the table.

F, shape collocation: slice, strip, grain, silk, velvet, etc.

G, cold and hot food, vegetarian food: each table is necessary, and it should be adjusted according to the number of guests and requirements.

H, utensils: disc, long plate, iron plate, pot, basin, selling plate, image plate, etc. The utensils for holding vegetables at each table should be designed and matched according to the number of different dishes. In the use of special utensils, there cannot be two (such as iron plate, pot, basin, selling plate, image plate, etc.) at each table.

I. Matching requirements for the whole table: each table must have cold dishes, hot dishes, seafood, meat dishes, whole fish and soup (except for less than 5 people and special requirements).

second, it is better to make dishes in the kitchen quickly, meet the tastes of guests and ensure the interests of the hotel.

1. Understand the living habits of the guests, and make a good collocation of dishes according to their taste characteristics, such as: Cantonese people like to give priority to light food, while locals live on local taste habits.

2. By observing, listening and asking, we can know the customer's situation, whether the banquet object is public money or private consumption, the

specifications and number of guests, etc., and make a good match of dishes. Generally, we can match the dishes according to the following methods:

A, ordinary people can arrange more affordable drinks and meals.

B, public consumption, high-grade can be arranged more.

C, guests with high status should arrange or recommend more exquisite, light, refreshing and distinctive dishes.

D, private consumption, should consider the guest's spending power.

3. If you are a regular customer, try to order the dishes that the customer has evaluated in the past, but avoid too much repetition to keep the taste and visual freshness of the customer.

4. according to the business situation of the day, you can't sell dishes with complicated production and long processing time. If the customer specifies to eat this dish, he must explain it first, so please wait patiently. (3), the specific collocation of dishes (for example, one table for 11 people)

1, cold dishes (millions of mixed vegetables, bitter vinegar, etc.) ***4? Eight.

A, generally, meat and vegetables are divided equally, with less in winter and less in summer.

B, group dining, must be large, to prevent hot dishes from falling behind.

2. High-end dishes are generally abalone, ginseng, wings, shrimp, crab, etc., which mainly reflect the grade of ordering (high-end dishes are not allowed to be blindly promoted, so as not to offend guests). 2 channels (prepared according to the standard).

3, seafood: generally with 2? 4 kinds, because we are characterized by seafood, but also high-end dishes.

A, you must arrange a whole fish (as the saying goes: no fish, no table). The price depends on the standard, and steaming is the best way.

B. a case of shrimp.

C, a crab.

D, shell or sea sausage, etc.

4. There are 1 dishes with handicraft shapes. This dish is mainly used to set off the main course and improve the grade of this table. If more dishes are provided, the weight of the dish will be less.

5, our specialty dishes, this type of dishes not only pay attention to cooking skills, but also pass the quality test, which can satisfy the guests and provide some help for establishing the brand of hotel dishes. In operation, according to the actual situation of the menu, you can order 2? Three courses (this is a must).

6. Flavor dishes or innovative dishes can meet the curiosity of modern people. They are not only delicious, but also innovative in shape and cooking. Each table can be arranged at 1? Two.

7. Pots: used to set off the atmosphere in winter. Two.

8. Oil-heavy dishes. This dish is rich in flavor and heavy in color, which is loved by local people, but it is only suitable for accompanying meals, and each table can only be arranged at 1? Two dishes, many of them give people the feeling that they are not up to grade and have poor taste.

9. Dessert. This dish will be served with 1 courses if there are children or ladies.

11, each table of seasonal dishes must be arranged at 1? 2 courses (preferably one for fruits and vegetables and one for vegetarian dishes with leaves).

11. Generally, stewing, stewing and braising are the most common cooking methods, with 1 dishes per table.

(4) Determine the order quantity according to the number of diners.

　A、1? 2 people: 2? Three courses, 1 soups.

　B、3? 4 people: 1 cold, 3 hot, 1 soup.

　C、5? Seven people: 2? 4 cool, 6? 8 hot, 1 soup.

　D、8? 9 people: 4 cold, 8 hot, 1 soup.

　E、11? 12 people: 6 cold, 11 hot, 1 soup.

Of course, this is only an approximate number, and it can only be used as a reference number.

(5), some special, whole dishes should have different allocation:

A, squab: 3? One for 4 people, 5? Two for eight people. 9? 12 people, 3, because young pigeons are generally all four (1 per person with special requirements).

B, crabs: the small ones are about 3 Liang, and each person can have 1, and the big ones can have 1 for two or four people.

C, chicken: 4? Six people and a half, 8? 12 people, 1.

D, halogen spell: 2? Eight people, medium. 8? 12 people.

e. original cup stew: one for each person.

F, steamed scallops, belts, etc.: one for each person.

G, fish: generally speaking, there are not too many restrictions, but if it is equipped with 11 people, it is generally 1.2 kg? 1.5 kg, too small to look too small; Less people can be smaller, such as 2? 4 people: 1.6 kg, 5? 6 people 1.8 kg, 7? Eight people weigh more than 1 kg. Generally, the quantity is one, and steaming is better.

note: the above is only a reference, and it can be changed according to different standards. Ten thousand families are inseparable from their families? It is the best summary of the set meal, but to be good, we must have a deep understanding and grasp of the practice, taste, original flavor, color, utensils, price and weight of the finished dishes, which means that we have a solid knowledge of dishes.

knowledge of ordering food

First, please ask the guests to choose the food first. If the guests humbly order the food, the host need not be too reluctant;

second: order quickly. Don't order for a long time. Ask the guests whether they like the key dishes and taste dishes, and pay special attention not to order dishes that are too spicy or greasy for their own taste.

Third, you should evaluate the budget before ordering food. Generally, there are one or two more main courses than the guests, and a cold dish and a soup are enough. For other greasy dishes, you can usually order one, such as pork ribs with salt and pepper, pork ribs with pork ribs and Dongpo meat. If there are more than four main courses, you can consider fish, chicken or duck and meat, and finally you must have a light dish.

fourth: to order food at a higher level, you only need to order one or two special and high-grade dishes, and it is not necessary for every dish to be expensive;

fifth: don't order several dishes of the same type at the same time, for example, all are fish, but the method is different (I've only had a fish feast? 18 dishes are made of a fish weighing more than 41 kilograms, with different tastes). If it is meat, it is best to distinguish the types and practices; Pay attention to whether the guests have any taboos? Whether to eat spicy food, whether to be Muslim, whether to be pregnant, whether to take medicine, whether to be allergic to seafood, etc. If the elderly and children order some dishes that are not strict with their teeth

Sixth, ask the guests what kind of drinks to use after ordering. If you don't want to drink, you can consider some beer or red wine. If you can't use wine at all, you can drive, or you can't drink alcohol because of work arrangements in the afternoon, or simply say that the company doesn't allow wine for lunch, but drinking is not necessarily cheaper than drinking yogurt or juice. Some guests think that juice is unsanitary, so you should carefully confirm the production date and date. 1/2; 2. Pay attention to the collocation of red wine and dishes, remember? Red wine with red meat and white wine with white meat? The principle of. That is to say, if it is seafood, try to drink dry white, and Chinese food such as greasy food, preferably dry red; You've learned a lot about ordering wine. If you don't order well, you'll be invited to this meal for nothing.

Eighth: If you are visiting a restaurant for the first time, you can ask the waiter to recommend some special dishes, and then choose some home-cooked dishes. It is estimated that the taste is not bad.

ninth: order the staple food last; Pay attention to the difference between the north and the south. In the north, only pasta is called the staple food. In the south, as long as you can fill your stomach, porridge, rice, noodles, steamed bread and steamed buns are all available. It is also the key to have characteristics.

Tenth: If the meal time is tight, you must not order dishes that take time to cook (often expensive main courses). If you are not sure, you can ask the waiter for confirmation.

Eleventh: Don't eat out if you don't have money, and don't order cheap dishes when you get there;

Twelfth: Practice your speech. You can say a few words on every dish. You are? Dinner star? Yes! In this way, the order is signed smoothly, the official is promoted quickly, and the waist is not sore at night ~ ~