The order of desserts varies from hotel to hotel, some are served at the back of soup, and some advance the first salty point to the back of the first big dish; Some salty and dessert are served together, and some salty and dessert cross.
The first course is a cold dish. It is recommended to serve a few minutes before the opening ceremony. After the guests are seated, the waiter informs the kitchen to prepare the dishes. When the guest eats about 2/3 of the cold dishes, serve the first course, put the dishes in front of the host, and move the unfinished cold dishes to the vice host. The following dishes are served in this order.
Etiquette rules:
1. It is not appropriate to inform the guests in advance, take a seat at 6 o'clock and call the guests at 5: 50.
2. The host family can't be late; Guests should arrive 5- 10 minutes in advance. This is a very considerate guest. Attach importance to it, and the natural host and guests are very happy.
3. If you sit at the round table, the main seat is facing the door, or your back is against the wall or counter; More elegant restaurants will be distinguished by napkins. You can't just sit at the top of the napkin unless you plan to treat someone.
4. The right hand side of the host is the guest of honor, and the left hand side is the second most important guest; Facing the host by the door, he is naturally an escort who runs errands and greets.