Ordering skills of inviting guests to dinner
A little food principle: entering the restaurant corresponding to your identity is half the battle.
1 First of all, we should know what kinds of restaurants there are and where the high-end, middle-end and low-end restaurants are.
2, first go to the restaurant to feel the more distinctive dishes, tastes and prices.
3. First assess the identity and taste of the guests, choose a suitable restaurant, and important guests must book private rooms.
If you want to talk about sensitive topics, you must have a private room or a restaurant far away from the guest's life circle.
5. If the customer status is high and you want to save yourself, you'd better bring your own drinks.
Second, the knowledge of ordering: how many dishes should I order for dinner?
1. Please order first. If the guest orders the food humbly, the host need not be too reluctant.
2. The ordering process should be quick. Don't order for long. Ask the guests if they like key dishes and flavored dishes, and pay special attention not to order dishes that are too spicy or greasy to their taste.
You should evaluate the budget before ordering. Generally, the main course is one or two more than the guests, and a cold dish and a soup are enough. Especially greasy dishes, you can usually order one, such as salt and pepper ribs, ribs, braised pork and Dongpo meat. If there are more than four main courses, you can consider fish, chicken or duck, meat, and finally you must have light dishes, such as vegetables.
4, order food to the top grade, just order one or two distinctive and top-grade dishes, not every dish is expensive.
Don't order several dishes of the same type at the same time. If it is meat, it is best to distinguish between types and practices; Pay attention to whether the guests are taboo, spicy, Muslim, pregnant, taking medicine, allergic to seafood, etc. If there are old people and children, pay attention to some dishes that don't require high teeth.
6. After ordering, ask the guests what to drink. If you don't want to drink, you can consider some beer or red wine. If you can't use alcohol at all, you can use the car, or it is not convenient to drink because of work arrangements in the afternoon, or simply say that you are not allowed to bring alcohol to the company lunch.
7. Matters needing attention in wine ordering
A, the price of liquor should not exceed 1/3 of the meal budget? 1/2。
B. Pay attention to the collocation of dishes when drinking red wine, remember? Red wine with red meat and white wine with white meat? The principle of. That is to say, if it is seafood, try to drink dry white, and if Chinese food is greasy, it is best to drink dry red.
8. If you are going to a restaurant for the first time, you can ask the waiter to recommend some special dishes and then choose some home-cooked dishes. It is estimated that the taste will not be bad.
9. finally order the staple food; Pay attention to the difference between north and south. In the north, only pasta is called the staple food. In the south, as long as you can fill your stomach, you can have porridge, rice, noodles, steamed bread and steamed buns. Characteristic is also the key.
10, if the meal time is tight, be sure not to order dishes that take time to cook (often expensive main courses). If you are not clear, you can ask the waiter to confirm.
1 1, don't order cheap food.
12, practice your rhetoric, every dish can be fooled, who are you? Dinner star? Yes! In this way, the order was signed smoothly, the official was promoted quickly, and the waist was not sour at night.
Three points for attention in ordering food
1, I don't like anything.
The first consideration when ordering food is not only taste preference, but also dish collocation. A table of dishes is mainly composed of soup, hot dishes and cold dishes. The raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crabs) and vegetables. The six elements are indispensable, and the combination must be arranged reasonably to avoid the repetition of the same element. For six people, usually 3-4 cold dishes, 3-4 stir-fried dishes, one big dish and one soup, 1-2 snacks are enough. Dishes should emphasize vegetarian dishes, shades, dry and wet, and various cooking methods, and the raw materials should not be repeated as much as possible. For example, choose old duck pot to make soup, and hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes and order sweet and sour fish, don't choose pineapple meat.
Don't just pay attention to the special dishes recommended on the menu.
Even if you don't know what to order, you can only choose one of the special dishes recommended by the restaurant, and the rest depends on your own taste, otherwise a table is a series of dishes with different tastes (such as spicy). From the psychological analysis of food consumption, eating one or two dishes at a time will leave a good impression on you and you will feel satisfied. Don't expect all the dishes to impress you.
3. Be clear about the price.
Fear of being slaughtered when ordering food is a common psychology of guests. You can master a principle when ordering food. Except vegetables, it is normal that chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than those on the market, unless they are special dishes and dishes with very delicate workmanship, they will be slaughtered if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main ingredients, auxiliary materials and seasonings (including fuel at most), and the rest can't be counted as costs. The gross profit of vegetables is allowed to be higher because the price is low. For what is indicated on the menu? Current price? Two words, don't touch it. The special dishes of the day specially launched by the store must be the main points. Specialties are usually sold by restaurant owners to attract regular customers? Lose money? .
4. Don't listen to all the waiters.
For new guests, the general waiter is happy to provide ordering guidance. You just need to hear what the specialty of this store is, which dish sells best, and how it tastes and costs. It is best to avoid the kind that the waiter repeatedly enthusiastically recommends, and there are often ghosts. For example, a batch of live shrimps purchased a day or two ago died on the third day. If you can't sell all the vegetables that day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will post special promotions in restaurants? Water label? In fact, when guests order, the waiters are extremely tired? Temptation? Even the waiter can sell a shrimp dish and get a few dollars bonus from the boss as soon as he turns around.
5. The more? Home? Yue? Cheating?
Scrambled eggs and shredded potatoes with vinegar and tomatoes? National home cooking? I believe many people will order. These two dishes seem to save money, but in fact they have the biggest profit margin. For example, a plate of vinegar-fried potato shreds in a restaurant 12 yuan probably needs two medium-sized potatoes and weighs about 1kg. At present, the market price of potatoes is around 2 yuan/Jin, and the cost of a dish of shredded potatoes is around 2% and 5 yuan, including cooking oil and seasonings. Therefore, it is the most cost-effective to choose middle-priced dishes in restaurants.
6, it is best to drink less soup
Usually, the soup in a restaurant contains 100 ml. 2 grams of salt. After drinking two bowls of soup, you may have eaten 5 grams of salt. Broths such as ribs soup and chicken soup contain a lot of fat and cholesterol. If you must drink it, you'd better choose it before meals, so as to reduce your appetite and avoid taking in excess salt. Or order tofu soup, tomato and egg soup and other home-cooked soups. If it's a banquet, you can order tremella soup or something.
7, cold dishes: vegetarian dishes as the protagonist
Many people habitually put cold dishes such as sauce beef and thousand layers of crispy ears to appetize. In fact, choosing some refreshing vegetarian cold dishes can balance the problem that the main dish oil is Otawa and protein. Vegetables such as raw mix and dipping sauce, and cold dishes with high starch content such as fern root powder and yam are all good choices. These refreshing foods can ensure the intake of dietary fiber, potassium and magnesium in a meal, and can also prevent protein from being wasted as energy.
8. Four? Attention?
When browsing the menu, pay more attention to four methods: steaming, boiling, stewing and mixing. This cooking method can not only maintain nutrition, but also reduce fat content and calories. Try to order fewer dishes containing the words "fried", "fried" and "griddle". Especially for dry stir-fried vegetables, the traditional way is to stir-fry with a small amount of oil for a long time. Now, in order to save trouble, most restaurants directly fry with a large amount of oil, which not only causes the loss of vitamins, but also destroys nutrients such as protein, starch and fat, and even produces carcinogens.
9. Reading the menu is a science.