The six skills training in catering service refers to six items: tray, pouring wine, table setting, napkin folding, serving and dish division.

1. Trays

1. Types and uses of trays.

pallets are made of wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products. According to the purpose, it is divided into three specifications: large, medium and small, round and rectangular trays.

2. Arrange the plates.

trays should be selected reasonably according to the purpose. At the same time, we must ensure cleanliness. Better use rubber pads under the tray to prevent sliding. When loading plates, heavy objects and tall objects are usually in the room; Light things and low things are outside, the items on the table first are above and before, and the items on the table after are below and behind.

second, pour drinks

1, the location of the guest and the host.

the waiter is standing on the right back of the guests. After taking a seat, display the wine on the tray for the guests to choose. Pour the wine from the guest of honor.

2. pour the posture.

lean forward slightly, put your right foot between the two chairs, stand on tiptoe slightly with your left foot, pour it out with your right arm, hold the tray with your left hand and go out slightly, and don't stick your body to the guests.

3. Set the table

1. Spread the tablecloth.

Stand on the side of the theme, shake off the tablecloth with both hands and spread it on the table, with the crease of the tablecloth facing upward; The turntable base should be pressed on the "cross" crease mark. There are two ways to spread tablecloth: push-pull method and fisherman's net method.

2. Place other items.

ashtray: the square table should be placed on one side of the vase, and the placement position should be uniform, and the large table should be placed in a zigzag shape;

flowers: usually in the center of the small square table or the center of the turntable.

Fourth, napkin folding

1. The function of napkin folding.

napkin folding mainly plays the role of highlighting the theme, beautifying the mat surface and keeping clean. Its requirements are simple and beautiful, easy to disassemble and use, vivid image, unique features, deliberate innovation, vivid shape selection, clear priorities and diverse changes.

2. Basic techniques of napkin folding.

there are nine kinds of folding, folding, rolling, threading, grasping, turning, pulling, breaking and pinching.

V. Serving

Serving position and order:

Generally, serving is served sideways from the gap between the second guest and the right side of the deputy. The order is generally cold first, then hot, and then soup, snacks and fruits.

VI. Dishes

1. Dish-dividing utensils:

Mainly dish-dividing spoons (service spoons), public spoons, public chopsticks and long soup spoons.

2. Method of dish division:

There are three main methods of dish division: table division, two-person cooperation and side table division.

3. Order:

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

② First the guest and then the second guest, and then the host.