western food service mainly includes French service, Russian service, American service, English service, comprehensive service and buffet service.

1. French service

(1) Features of French service

Traditional French service is the most elegant and meticulous service, which is often used in steak house service. Restaurants are luxuriously decorated, featuring European palaces. The tableware is often made of high-quality porcelain, silverware and crystal cups, and trolleys or

worktables are usually used to heat and season dishes and cut dishes for customers. French service is completed by the waiter and his assistant

* *, paying attention to service procedures and etiquette, paying attention to service performance to attract the attention of guests, and making every guest

fully cared for. However, the pace of French service is slow, it needs more manpower and the cost of meals is high. The utilization rate of restaurants < P > and the turnover rate of seats are relatively low.

(2) French service method

The dining table is paved with Shanghai cotton table mats first, and then with tablecloths, which can reduce the collision sound between tableware and the dining table.

in French service, waiters are mainly responsible for inviting customers to sit down, accepting customers' orders, pouring drinks for customers, cooking dishes in front of customers, seasoning dishes, dividing dishes, loading dishes and delivering bills, etc. The assistant's job is to help waiters cook on the spot, deliver dishes to customers, remove tableware and clear the dining table, etc. The serving principle of French service is

serving with the right hand of the guest, pouring wine water and removing empty plates, while bread, butter and side dishes are served from the guest's left.

2. Russian-style service

(1) Features of Russian-style service

Russian-style service pays attention to elegant manners, each table only needs one waiter, and the service method is simple and quick.

generally, first, a platter with dishes is brought to the table for guests to enjoy, so as to stimulate the appetite of the guests, and then the dishes are given to each guest in turn

, and the unfinished dishes are sent back to the kitchen. The Russian-style service uses a large amount of silverware, which increases the investment in fixed assets. If it is used and kept improperly. Will affect the economic benefits of the restaurant.

(2) Russian service method

Before serving, the waiter sends the empty plate clockwise from the right hand of the guest, cold plate (unheated plate

) and hot plate (overheated plate to keep the temperature of the food).

after the dishes are cooked in the kitchen, put them in a large shallow dish. The hot dishes should be covered. The waiter will carry them to the guests' table with the method of

shoulder support, and invite them to watch. Then, the service fork and spoon will be operated with the right hand in the way of chest tray, and

the dishes will be divided from the guests' left side. Divide the dishes in a counterclockwise direction in turn. Pour wine, drink, and remove dishes. Please enter

on the guest's right.

3. American service

(1) Features of American service

American service is short for plate service, and one waiter can take care of multiple dining tables, which is a simple and quick way of catering service. Tableware and labor costs are relatively low. However, the space utilization rate and meal turnover rate are relatively high. American services are widely used

in cafes and western banquet halls.

(2) American service method

The tablecloth for American service is laid in the same way as that for French service. On the dining table, a Shanghai cotton table mat is laid first, and then a tablecloth is laid. Some

coffee shops spread a smaller square tablecloth on the tablecloth, and when the table is set again, only a small tablecloth needs to be replaced. This

sample not only saves the washing cost of the big tablecloth, but also plays the role of decorating the dining table. When placing sugar cups, salt cups and pepper bottles, use one set for every two

guests.

the dishes are cooked in the kitchen by the chef and then put on the plate. Waiters can transport dishes from the

kitchen to the service table of the restaurant by means of trays or plates with bare hands. Cover the hot dishes and open the plate cover in front of the guests. The traditional serving principle of American clothes

is that the waiter serves dishes with his left hand on the guest's left side, removes used plates and tableware from the guest's right side, and pours drinks from the guest's right side. At present, the American service in many restaurants has been changed to serve food from the customer's right hand and in turn clockwise.

4. British service

(1) Features of British service

British service is also called family service. The waiter assists the host of the guests to complete the service together. During the meal, the atmosphere is active and warm, and the pace of the meal is slow, which is a service method often used in private banquets. In America, family-style dining halls are very popular.

(2) English service method

The waiter sends the cooked dishes from the kitchen to the dining room, and the host of the guests cuts the meat and plates it with his own hands, and

serves vegetables. The waiter on the moon delivers the plates to each guest in turn. Condiments, sauces and side dishes are all placed on the dining table. Guests can help themselves or pass them on to each other.

5. Integrated service

Integrated service is a service mode that combines French, Russian and American. Western banquets often use this service provider

style. Generally, appetizers and salads are served in American style. Serve soup or main course with Russian or French service; Serve dessert in French or Russian

. Different restaurants choose different service combinations, which are closely related to the types and characteristics of restaurants, the level of customers' consumption < P > and the sales methods of restaurants.

6. Self-service

Self-service is to put all the dishes on the dining table in a certain order and category. After the guests enter the restaurant, they can pay

a certain fee, and then they can choose their favorite dishes by themselves and enjoy them at the dining table. The waiter's main work

is to arrange before meals, remove used tableware and wine glasses during meals, supplement dishes on the dining table and so on.