Western buffets have developed into the following main types:

1. Salad bar

This kind of buffet gives every dining guest such a Opportunity: Choose and prepare your favorite salad (Tossed Green Salad) from the dining table with a variety of vegetables and fruits, and choose the accompaniments of the salad: crackers (Cracker), cheese sticks (Cheese) ?sticks), croutons (Crouton), salad dressing (dressing), etc. Each guest can generally only choose once.

Salad bars are generally set up in fast food restaurants. After guests sit down, they order drinks and hot dishes. Then the waiter tells the guests when and how to prepare their favorite salads at the salad bar, while the guests taste the homemade salads. Salad while waiting for hot food.

2. Seafood Bar Oyster?bar

As the name suggests, this type of buffet is mainly seafood. Oysters (Oyster) are generally served to guests in the form of half shells, accompanied by seafood sauce and mustard. Boiled shrimps and various seafood and appetizers are also served, all decorated with crushed ice, nuts and fresh lemons cut into various shapes. This is to ensure the low temperature when serving various seafood. The more expensive ones will add smoked products of various rare fish, such as smoked salmon.

3. Dessert bar

The desserts in the buffet have separate countertop layouts, including fruit tarts, pies, cakes, fresh fruits and cheeses, etc. All desserts and Fruit is cut into portions or chunks before serving.

4. Special Buffet

There are many types of special buffets, which often have a distinct theme and are the most attractive to guests. They are usually to celebrate an event. or major festivals. Such as pool party buffet, Christmas buffet, Thanksgiving buffet, and various food festival buffets focusing on dishes from a certain country, etc.

No matter what kind of buffet, you must pay attention to one thing and adapt to various occasions and the preferences of people from all walks of life. To ensure that the buffet can attract customers from beginning to end, the most important thing is that the dishes should be kept fresh and rich, and the chef should organize and add dishes at any time, so that subsequent guests will not feel like they are eating leftover dishes picked by others. Another problem caused by the buffet is that although one waiter can take care of several tables of guests at the same time, there is much less detailed service (Personal Attention) than the order service (Table service), which requires more work in actual work. Pay attention to try to meet the special requirements of guests.

Introduction:

Buffet is a common way of dining in Western food. Guests choose their favorite foods from a very attractive dining table. Guests use self-service form, or there may be a chef standing behind the dining table to help pick up the food. Buffets usually work like this: guests choose their favorite salads, pickles, relish, vegetables, dressings, etc., and then mix them into salads themselves, while a chef is responsible for cutting the meat. (Carving?roast).

Advantages of buffet:

1. Use the least manpower to achieve the most effective service. The more people dine in, the more obvious this becomes.

2. There are various kinds of food. Chefs can prepare a variety of dishes, and buffets provide them with the opportunity to express their art by setting up the table and decorating the food.

3. For guests, be casual and unrestrained.

4. All stocks are sold out. Surplus food can be put to maximum use.

5. The menu is simple. There is no need to print expensive and luxurious menus.

The earliest and most common form of buffet is the buffet reception. In the past, it was held after dances, performances and nightlife. Today, it includes a series of dishes from soup, hot dishes to desserts. They can be held at any time of day, but cold wine parties are more popular in the summer.