First of all, the position of the dish

Choose the correct serving position: generally, serve food on the right side of the vice-president or in a more spacious position. Don't serve food everywhere, especially for the elderly, children and owners. Before serving, remind the guests' hello, sir/madam, I'm sorry to bother you to serve your food'.

2. Serve posture

First, adjust the position of the spoon. Serve with both hands, palms facing up, fingers not sticking into the dish (index finger not touching the inner wall of the dish). Right foot in front, left foot in back.

3. When serving the first course, go up to the left side of the spoon and turn it gently between the host and the guest (let the guest taste it first). Take a step back. Behind your left hand, your right hand gently points to this dish and clearly says the name of this dish. When touching the lower edge of the turntable, be careful not to face the guests (face the center).

4 different dishes and different ingredients are placed at the lower right of the dish to introduce the use of ingredients. The principle of withdrawing vegetables and materials follows the principle of withdrawing materials from the upper right (feeding first).

Second, the order of serving

Generally speaking, Chinese food should be served in the order of cold before hot, light after thick, expensive after salty, sweet after zero, dried before soup, and dessert first.

1. When serving the first course, if it is a cheap dish such as vegetables and tofu staple food, wait until the main course is served, and then you can't serve the side dishes first, nor can you serve the side dishes first.

2. Dishes that are difficult to grasp should be matched with steel spoons, such as sea cucumber tofu, prawns with knives, golden silk pupae, boiled eggs, small, broken, slippery and casserole dishes.

3, when the fish (head to the left, tail to the right, abdomen to the guests)

4. Ask the guests if they need to divide the dishes in a pot (the main ingredient in the stew). If necessary, prepare a soup bowl, a saucer and a spoon. There are more people at the side table and fewer operators on the stage.

5. Hand-eaten dishes should be accompanied by a hand-washing cup and a hot towel. When the washing cup comes on stage, it should be equipped with a saucer and its purpose should be clearly introduced.

6. Prepare water in advance for drawing vegetables.

Third, matters needing attention

1, serving quickly and stably, keeping the shape and taste of dishes. Pay attention to cold and hot collocation, vegetarian collocation, color collocation and price collocation when setting dishes.

2. When serving the stew, open the lid to keep the original flavor of the stew and let the aroma of the stew spread on the table. When opening the lid, turn it over and take it off to prevent distilled water from dripping on the guests.

3. For dishes with condiments, add condiments before serving, or serve crab claws and washing cups at the same time.

4. The dishes wrapped in mud and lotus leaves should be brought up for guests to watch, then taken to the operating table, opened and served again to maintain the flavor and characteristics of the dishes.

5. Pay attention to safety when serving teppanyaki. Don't burn the guests. When pouring oil, alcohol or spices into the iron plate, gently approach the iron to avoid spilling or injuring guests. Remind guests.

6. When serving the whole dish, pay attention to the head side of the whole dish. When aiming at colored cold dishes on the guest table, pay attention to the pattern on the front. When there are carved dishes on the guest table, the dishes are oriented to the guests.

7. Pay attention to the beauty of the countertop when setting dishes. It is not allowed to stack plates together. With the consent of the guests, dishes can be changed (large plates for small plates).