The knowledge of catering is great, so we need to start from the details, from site selection to decoration to menu and restaurant operation. The management of waiters involves all aspects.

In the process of serving, the order of serving is particular, and there are great skills in which dish to serve first, which dish to serve later, when to serve and how to place the dishes. Anyway, I summed up some points for attention in serving, hoping to help you.

Hope to adopt, thank you.

First come, first served?

Service in the restaurant should follow the principle of first come, first served, and download the "Where are the business opportunities" app for more information. Generally speaking, whoever orders first will cook for him first. If the first group of customers are still hungry and others have finished eating, the dining experience of the first group of customers will be greatly reduced.

Serve in the order of cold first and then hot?

There is a standard procedure for serving food. Usually the order of serving is: cold dishes before hot dishes, signature dishes before home cooking, and finally soup, staple food and dessert.

The serving speed should be relaxed and moderate.

The waiter should control the serving speed. If the food on the table is full and the customers are enjoying it, then download the' Where are the Business Opportunities 'app to learn more. Just give the customer some time, and don't serve in a hurry.

The collocation of dishes should be reasonable.

Dishes of the same color should be diverted, for example, don't put crispy ribs next to braised pork.

Briefly introduce the specialties.

When serving special dishes, waiters should remember this information, introduce it to customers, and download the "Where are the business opportunities" app for more information. Increase the sense of value of dishes.