(a) serving procedures and rules

China's local cuisine, there are many types of banquets, such as shark's fin, sea cucumber, full duck, full sheep, full vegetarian, full Manchu banquet, and so on. Banquet surface is different, different local cuisines, the design of its dishes are arranged differently, in the serving program can not be exactly the same. For example, the main dish of the whole duck banquet is Beijing roast duck, but on the dishes can not be used as a first course to go, but first on some of the duck entrails and other parts of the cooking out of the characteristics of the dish, and finally on the roast duck, people call it "a thousand times to come out". Another example is the time on the snacks, the custom of each place is different, some are interspersed in the banquet, some in the banquet is coming to an end on; some are salty and sweet snacks together, there are also on, according to the type of banquet, characteristics and needs, according to the people, according to the time, according to the event, can not all be the same, but in accordance with the Chinese banquet is relatively fixed on the program to carry out.

1, serving procedures: general Chinese banquet serving procedures are: the first course is a cold dish or cold plate, (about 8 minutes later) the second course is an appetizer soup, (after the soup, change the plate with a bowl, etc.) the third course is the first course (generally for the banquet's representative of the dishes), the fourth course for the main course (the more noble dishes), the fifth is a general hot dishes (a greater number of dishes can be subdivided into the first stir-fry dishes, after the grill), then vegetarian dishes, and finally fish. The fifth is the general hot dishes (more numerous, and can be subdivided into the first stir-fried dishes, then grilled dishes, then vegetarian dishes, and finally fish. Generally the dishes on the countertop should not exceed six dishes, except for the guests request to leave the dishes on the table, but the dishes can not be put on the base. One dish is placed in the middle of the countertop - in addition to dividing the dishes and turntables, two dishes are placed opposite each other, three dishes are in a triangle, four dishes are in a square, five dishes are in the shape of a five-pointed star, etc.), the sixth dish is a soup dish (a formal soup, or a two-soup dish, for example, a two-soup dish, four-soup dish or a six-soup dish in a wedding banquet), the seventh dish is a dessert dish (accompanied by snacks), and finally the main course is followed by a fruit. followed by fruit.

Chinese banquet banquets are further divided into old-fashioned and new dishes in a slightly different order.

(1) the order of the old-style banquet: the first on the fruit (on the second course on the withdrawal); the second on the cold dishes; the third on the hot fried dishes; the fourth on the first course; the fifth on the second course; the sixth on the salty soup with salty snacks; the seventh on the fish dishes; the eighth on the sweet dishes; the ninth on the sweet soup with sweet snacks; the 10th on the seat of the dishes (stew); the eleventh on the small plate of rice; the last on the rice, and then then fruit.

(2) the order of serving the new-style banquet: the first cold dishes; the second on the first course; the third on the barbecue dishes; the fourth on the stir-fried dishes; the fifth on the dessert dishes; the sixth on the sweet soup and sweet snacks; the seventh on the fish dishes; the eighth on the vegetarian dishes; the ninth on the seated dishes (stewed pots) with points; the tenth on the small plate of rice dishes; the eleventh on the fruit.

2, serving rules: Chinese banquet serving the basic rules are: first cold and then hot, the first dish after the point, first salty and then sweet, first fried and then burned, first meat and then vegetarian; first dry and then soup, first vegetables and then soup; first after the fat after the light, first after the quality of the general as well as to follow the general customs and traditions. If the guests have special requirements for serving, should be flexible. Chinese Cantonese cuisine serving order is different from other cuisines, is the first soup after the dish.

The general situation is to serve the dish while reporting the name of the dish, step back away from the table after reporting the name of the dish; answer the questions raised by the guests. Between serving different major types of dishes, change cutlery such as bone saucers and soup bowls, ingredient plates, hand out small towels (if there are no disposable small towels) and hand-washing cups, toothpicks and other items.

3, the way to serve food. There are three main ways of serving food: one is a large plate of food on the table, by the guests to take or mutual respect (large plate); another is the waiter on the plate one by one to the guests of the food tray to let (large plate of food); another is the guest of honor on the table, with a bowl or a small cover bowl, in front of the table of each guest on a (known as a single meal). A banquet to take what way to serve food, according to the specifications of the banquet, the number of people attending, the requirements of the organizers to determine. Different dishes and dishes have different requirements, depending on the specific requirements.

(B) the timing and speed of serving

1, the timing of serving: In order to ensure the quality of dishes (fire, color, temperature, etc.), so that guests can eat delicious satisfaction, the waiter should be able to aptly grasp the timing and speed of serving dishes, dishes on the slow, will cause the dishes to cold too quickly. If the dish is too fast, it will make the guests eat bad. To do just right, you must understand the different ways of catering the timing of the dishes.

Zero meal serving cold dishes should be on the table within 10 minutes of guest orders, 20 minutes or 15 minutes on the hot dishes, fewer guests, generally 30-45 minutes on the full range of dishes, but also according to the requirements of the guests to grasp the flexibility.

Banquet is required to cold plate in the banquet before the start of 5 minutes on the good, guests seated after the opening, when the cold plate to eat 1/2 or 1/3 or so, began on the first hot dishes, general banquet hot dishes on the dishes pay attention to the observation of guests eating, and control the rhythm of the dishes; if it is a marriage is to be fast in 30-45 minutes on the end of all the hot dishes. Also depends on whether there is a speech or toast, if the speech, at what time to speak (our general custom is to be seated on both sides of the speech), how many guests of honor and the host speech? Is there a speech? How long will it take? In this regard, the situation can be before the start of the banquet that is to the organizers of the staff to understand clearly. If you are not sure before the banquet, you can ask the staff of the organizer to ask the guest of honor and the host directly after the banquet starts and then relay the information. Some banquets for various reasons can not determine the situation of the speech, it is necessary to pay attention to the service staff to observe, flexible grasp. Sometimes before the banquet told during the banquet not to make formal speeches, but in the middle of the banquet temporary speech, at this time if the kitchen dishes formal production, should immediately notify the master to suspend production; if the dishes have been cooked out, to take temporary measures to keep warm,

Secondly, we should communicate with the kitchen in a timely manner to inform the kitchen of the situation of the banquet speeches and the speed of the banquet dining, in order to grasp the cooking. Service personnel should be familiar with the fire requirements of various dishes and cooking roughly the time required to do a good job, the right time on the dishes. If go up to the dish guests have not eaten or eat slower, to inform the kitchen to suspend the next dish, if guests eat faster, we must notify the kitchen fast food. Where more than two tables of the banquet, serving food should be unified action, can not do anything, small banquets serving food depending on the action of the guest of honor and action, large banquets can be installed in the hall on the light, to yellow light signal for the replacement of food plates ready to serve, to green light signal for the start of the food, to red light signal for the cessation of the food.

2, the speed of food: If there are no special circumstances, mostly depending on the guests dining situation to determine the speed of food, food speed should not be too fast or too slow, too fast waiters can not be assigned, guests can not wait to taste, too slow to appear to be countertop dishes are not plentiful, or guests waiting for the phenomenon of empty. Therefore, the speed of food should be mastered, in general, the banquet food should be controlled in 10 ~ 15 minutes or so on a dish or snacks.

(C) serving position

1, restaurant servers should choose the correct location when serving guests. Zero meal serving service is more flexible, the waiter should pay attention to choose a more spacious location to serve food, in order not to disturb the guests as appropriate; not generally taboo in the elderly and children, ladies next to the food.

Chinese banquets serving food is generally selected between the accompanying and secondary guests, or the right side of the deputy host (conducive to the deputy host to introduce dishes to the guests), and always remain in a position. Pay attention to the overall atmosphere of the banquet and the position of serving dishes between different dining tables.

2, dish distribution, serving soup, etc. should generally be on the right side of the guests, a dish distribution position can only be for a guest dish distribution; the first guest after the host, the host guest after the general guests, the first women after men, or in accordance with the guest's indication of the clockwise order.