Chinese food service

Service principle

First cold, then hot, first salty, then sweet, first dish, then order, first thick, then light, first high quality, then average.

Service order

Chinese food is usually served with cold dishes first, then with hot dishes according to the actual situation of cold dishes, and finally with soup, snacks and fruits. Cantonese food in Chinese food is similar to western food, with soup first and then food.

Serving methods of several special dishes

1. Deformable stir-fried dishes should be served as soon as they are out of the pot. When serving, it should be light and steady to keep the shape and flavor of the dishes.

2. As soon as the crispy rice dish is cooked, it should be served on the stage as quickly as possible, and then the soup should be poured on the crispy rice to make it make a sound. It should be noted that the juice pouring action should be coherent, otherwise it will lose its due effect.

3. The original cup of stew should be unsealed in front of the guests after serving, which can not only keep the original flavor of the stew, but also spread the aroma of the stew on the mat. When opening the lid, turn it over to avoid the soup dripping on the guests.

4, mud paper bags, lotus leaf bags, should first put the dishes on the stage for guests to watch, and then take them to the side table to open Kaifeng, in order to maintain the flavor and characteristics of the dishes.

□ Chinese food department

Order of dish division

1. When serving at the table, the waiter should stand on the left side of the guest and distribute them counterclockwise in turn.

2. When serving at the table, the waiter should stand on the right side of the guest. When dividing dishes, you can introduce the name and flavor of the dishes to the guests. The number and color of each guest's dishes should be evenly matched.

Segmentation method of vegetables

1, table concession: the waiter stands on the guest's left to operate. When dividing dishes, you can introduce the name and flavor of the dishes to the guests. The number and color of each guest's dishes should be evenly matched.

2. Cooperation between two people: a waiter stands between the translator and the escort, holding the chopsticks in his right hand and the spoon in his left hand. Another waiter moved each guest's plate around the table to the vicinity of the dish-dividing waiter, who distributed it, and another waiter sent it from the guest's left side.

3. Side table dishes: generally used for banquets, the waiter brings the dishes to the table to introduce the dishes, let the guests look at the back table, divide the dishes into dishes on the table, and then serve them on the right side of the guests with a tray.

Classification methods of several representative dishes

1, fish dishes and fishbones must be removed first. The method is to put other ingredients on the fish aside, cut along the spine or midline of the fish with a knife, separate the fish, remove the fishbone, and then restore the fishbone to its original state and hand in the original juice. Be careful not to break the fish and try to keep the fish in its original shape. Then cut the fish into pieces with a knife and distribute them according to the order of the guest and the host. If the fish is scaly, put the scaly part close to the plate with the fish facing up.

2. Always use cold boiled water for dishes. When handing, pick up the dish with chopsticks, quickly soak it in cold boiled water, and then send it to the guest's bowl. Pay attention to the effect of drawing, and the hand-delivered movements should be agile and coherent, and they can be pulled immediately, served immediately, soaked immediately and eaten immediately.

When handing plastic dishes such as chickens and ducks, you should first use a knife and fork to remove the bones. When handing over, the chicken and duck dishes should be divided and distributed according to the structure, and the shape should be kept complete and unified. Generally, the head and tail are not sent, and guests can take them themselves.

4. Divide the wax gourd cup. Winter melon cup is a famous summer dish and stew with skin. Because of the height of the melon, it is usually divided into two times. For the first time, the wax gourd meat and ingredient soup in the bowl were evenly distributed to the guests with the service spoon. Because the melon skin after delivery is very thin and easy to break, it is necessary to cross-cut the melon skin before the second delivery.

5. roast suckling pig slices. For the first time, peel off the skin, restore it to its original state, put on a diamond knife and serve it on the table; The second piece of meat is as above.