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Urgent: Which is the correct answer to the six skills of hotel catering service?

The six operating skills refer to six items: tray, pouring wine, table setting, napkin folding, serving and dish dividing. 1. Tray (1) Types and uses of trays. The tray contains wood thorns, metals (such as silver, aluminum, stainless steel, etc.), and bakelite products. According to the purpose, it can be divided into three specifications: large, medium and small, round and rectangular. ① Large and medium rectangular trays are generally used to transport heavy items such as dishes, drinks and dishes; ② Large, medium and small plates are generally used for pouring wine, displaying drinks, delivering food, distributing food, etc., especially small plates are most commonly used. ③ The small rectangular tray with a size of 1.5 cm× 11 cm is used to deliver bills, collect money and deliver letters. (2) Arrange and load the tray. Choose the tray reasonably according to the purpose and wipe the bottom and surface of the tray. It is best to use a rubber pad to prevent sliding. Generally, the loading is heavy and tall in the inner file; Light things and low things are in the outer stalls, the items that come to the table first are in the front, and the items that come to the table later are in the bottom and behind. (3) The way of holding the posture tray, according to its weight difference. It is divided into light support and heavy support. Light support is also called chest support. The left arm is bent at an angle of 91℃, the palm is up, and the five fingers are separated. The palm naturally forms a concave shape, and the palm is not in contact with the bottom of the dish, and is supported flat on the chest. Trust (also called shoulder support), hold the edge of the tray with your left hand, hold the bottom of the tray with your right hand, and help lift the tray to your chest with your right hand. Turn your wrist upward and weigh the tray on your shoulder. (4) Essentials ① Lightly support your abdomen, keep your wrists flexible, avoid stiff body and walk briskly; The bottom of the heavy tray does not rest the shoulders, the front is not close to the mouth, and the back is not fat. The right hand naturally swings to hold the front inner corner of the tray. (2) the tray does not cross the guests' heads, always pay attention to the changes in quantity, weight and center of gravity, and move your fingers accordingly. 2. Pour the wine (1) Division of the position of the guest and the host The waiter should stand on the right back of the guest. When the guest is seated, the wine is displayed on the tray for selection. The order should be clockwise from the guest, to the host, and then to the second guest. If two waiters serve at the same time, one will start from the guest and the other will start from the vice guest. (3) When pouring, lean forward slightly, put your right foot between the two chairs, stand on tiptoe slightly with your left foot, extend your right arm to pour, hold the tray out slightly with your left hand, and don't stick your body to the guests. (4) Essentials ① Hold the lower half of the bottle in your right hand, and the trademark will be displayed to the guests outwards. It is advisable that the bottle mouth is 2 cm apart without a glass. (2) Chinese food wine should be filled with eight points, showing respect. When pouring a moderate amount of alcohol, don't suddenly lift the bottle, but stop for a while, rotate the bottle and lift the bottle mouth, so that the last drop of wine will be evenly distributed on the edge of the bottle mouth with the rotation of the bottle body, so as to avoid the water droplets from spilling on the tablecloth or guests. (3) control the pouring speed, the amount of alcohol in the bottle decreases, and the faster the flow speed, the easier it is to overflow, especially beer. When beer is mixed with soda, you should pour soda first, then beer. ④ When the glass is knocked over or the wine overflows, quickly spread a clean napkin and refill the wine.