A five-star hotel senior old waiter told you: 1, ask is a private dinner, errands, business please or what? Then ask the guests about which category of dishes! 2, while observing the customer dress, dress, accent, judging the guests some information! This is to be able to locate the guests in that class, the role of this meal. 3, low-grade, generally used for students, people's private gatherings, etc., the main affordable, meat and vegetable with the type of dishes with the 4, medium-grade, generally used for family gatherings, banquets, etc., the main affordable slightly pay attention to the shape of the dishes. 5, high-grade, generally used for business gatherings, high-grade banquets, etc., the main attention to the shape of the dishes is good, nutrition, science, avoid big meat. Science, avoid big meat. 6, attention to the place: in the marketing of dishes, mainly recommended the store's main dishes; table banquets generally to cold, hot, main, soup, dessert (when there are ladies), around the plate several categories; pay attention to the main ingredients of the dishes do not try to have a repeat of the (except for special banquets, such as the whole fish banquets, etc.). 7, such as today's dishes with the main to the light, nutritious, green, local specialties. In particular, the banquet is mainly based on local characteristics and the characteristics of the store. The practice of the dishes should also pay attention to, the practice should be full, not a single. For example, not all fried dishes or stewed dishes. To match!