Serving food is one of the basic skills that waiters must master, including serving order, serving position, serving time, etc. The following is an introduction to the essentials for serving food for your reference. Below I bring to you the precautions for serving Chinese food. I hope you will like it! Precautions for serving Chinese food 1. Serving Chinese food

The principle of serving: cold first, then hot, salty first, then sweet. , first dish and then order, first strong and then light, first high quality and then average.

Serving order: When serving Chinese food, cold dishes are usually served first to accompany the wine, then hot dishes are served in due course depending on the practicality of the cold dishes, and finally soups, snacks, and fruits are served. Cantonese food in Chinese food is served in a similar manner to Western food, with the soup first and then the dishes.

Several ways to serve special dishes

1. Fried and stir-fried dishes that are easy to deform must be served to the table immediately as soon as they are taken out of the pot. Maintains the shape and flavor of dishes.

2. As soon as the crispy rice dishes come out of the pot, they should be put on the table as quickly as possible. Then pour the soup on the crispy rice to make it make a sound. It should be noted that the soup pouring action must be consistent, otherwise will lose its intended effect.

3. Dishes that are stewed in the original pot should be unsealed in front of the guests after being served to the table to maintain the original flavor of the stew and allow the aroma of the dishes to spread on the table. When closing, flip the lid away to prevent soup from dripping on guests.

4. For dishes wrapped in mud paper or lotus leaves, the dishes should be put on the stage for guests to watch, and then taken to the side table to be opened and unsealed to maintain the aroma and characteristics of the dishes. Precautions for serving Chinese food 2. Operational skills

Items required for operation

Dining table, various dishes, serving tools, trays, and various dishes.

Chinese food serving order

Serving preparation

1. Preparation of serving tools? Trays, dish service tools, etc.

2. Menu preparation? Be familiar with the order of serving dishes

3. Determine the serving port

Serving service

1. Serve the dishes from the serving port Table

2. Pay attention to the position, combination and spacing of the dishes

3. Be gentle when serving the dishes, and it is strictly forbidden to pass the dishes over the guests' heads

< p>　4. Display dishes, announce dish names, and introduce dishes

5. When serving hot dishes, place service forks and spoons on the dishes, and be careful to keep the fork and (spoon) handles facing the guests. Be sure to alert guests if the dish is hot.

6. When serving soup dishes, the waiter should share the soup with the guests

7. If there are children dining at the same table, the children must be reminded of the principles of hot dishes and soups and the adults should be reminded People's attention

8. Dishes with heads and tails should be placed according to local serving habits

9. Dishes with condiments should be served first and then served. , should be served at one time, don’t miss anything

10. When serving dishes with shells, keep a small towel and hand washing cup

11. After the dishes are served, inform the guests and ask if Additional dishes or other help is needed

12. The basic etiquette requirements for serving and removing dishes are: Do not push when serving dishes, and do not delay when removing dishes

Essentials of serving Chinese dishes

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1. Waiters should use forks or special tongs when serving dishes alone.

2. Use long spoons and long chopsticks when two people work together. When serving soup, use a long-handled spoon directly. When there are vegetables in the soup, you must use long chopsticks to cooperate.

3. The portioning of dishes should be even and consistent, and try to give the high-quality portions to the main guests. In addition, about 2 copies are usually left for guests to add. If there are a lot of dishes, put the remaining dishes on small plates and arrange them before serving them to the table.

4. If you accidentally drop the dishes on the counter while dividing them, remember to pick them up with your hands. You can wrap them in a clean cloth first and then clean the counter.

Chinese food serving procedures

Separating preparations Preparation of serving tools:

1. Serving fork, serving spoon

2 , a pair of long chopsticks, a long-handled spoon

3. One knife, one fork, one spoon

Dishes-sharing service

1. Sharing style on the table , use serving forks and serving spoons to divide dishes:

1. Serve the dishes to the table from the serving port

2. Display the dishes, name the dishes and leave the table

3. The waiter stands on the left side of the guest and operates

4. When the waiter is dividing the dishes, he can introduce the name and taste of the dishes to the guests.

5. The quantity and color of the dishes given to each guest should be evenly matched

2. Two-person cooperation, using long chopsticks and long-handled spoons to divide dishes:

1. Serve the dishes to the table at the serving port

2. Display the dishes and report the names of the dishes

3. A waiter stands at the serving port, holding a hand in his right hand Use public chopsticks and a long public spoon in your left hand to divide dishes for guests

4. Another waiter moves around the table to move each plate closer to the serving waiter, and serves the dishes from the left side of the guest < /p>

2. Name the dishes, display and introduce the dishes for guests to watch and then vacate the table

3. Place the dishes on the plates on the table, and then use a tray to serve them from the right side of the guests

Chinese food fish sharing service procedures

Fish sharing preparation: Prepare the cutting tools? Knife, fork, plate

Whole fish display: first report the name of the dish, Present the dishes to the guests and then move them to the service table

Remove the fish bones

1. The waiter first sets aside the ingredients on the fish, holding the fork in his left hand and the knife in his right hand

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2. Use a fork to lightly press the back of the fish to prevent the fish from sliding on the plate. Do not insert the fork into the fish.

3. Use a knife to cut along the spine or the middle line of the fish and cut the fish. Separate it so that the entire fish bone is exposed

4. Press the fish bone lightly with a fork and remove the fish bone with a knife

5. Place the fish bone into a serving plate

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Finishing and shaping

1. Restore the fish to its original shape and pour the original juice on it

2. Do not crush the fish into pieces, try to keep the original shape of the fish

< p>Serving service

1. Serve the whole fish to the table

2. If you need to divide the dishes, cut the fish into several pieces with a table knife, and arrange them in the order of the guest and the host. Dispatch. If the fish piece has scales, place the scaled part close to the plate with the fish meat facing up.

Precautions for serving Chinese food 3. Service procedures for bone-in and shell dishes

Serving knives and forks

1. When a guest orders larger pieces of food or food with shells, Before serving, you need to place knives, forks or special tableware for the guests

2. Place the knives, forks or special tableware on the tray covered with napkins, and then follow the left-fork-right-right principle one by one. , placed on both sides of the plate

Serving dishes: If the guest needs it, you can help the guest divide the food or help the guest remove the shell

Serving the hand wash cup: Use a tray to deliver the hand wash cup. One serving per person, place it on the upper right side of the dining table, and politely explain the purpose to the guests

Serve small towels and tea

1. Deliver small towels

< p>　2. Pour tea for the guests

Remove the tableware

1. After the guests have finished the dish and washed their hands, remove the hand-washing cups, tea sets and small towels