In the order of reception and serving, we can meet many people from different industries in our life, and we all know that in the workplace, each industry will have its own internal regulations, and it is also very particular about entertaining guests. Let's know the order of reception and serving.
Reception Service Order 1 I. Service Order
The order of serving food at a banquet is generally cold dishes first, followed by big items, cigarettes and snacks. Every time a large piece is served, then two or three pieces are fried, and some have ten large plates. Among the fried cigarettes and chunks, the ones with high quality and high price are usually served first, such as famous dishes such as swallow dishes and shark's fin. This method of serving food is called "the first course" in Beijing's catering industry. This is reasonable, on the one hand, it can make customers feel good, on the other hand, customers only leave some poor dishes when they are full at last.
If the expensive dishes are left behind, the customers are almost full, and when they eat again, they will naturally lose their taste, and the customers will be dissatisfied if they can't eat the rest. In addition, especially fresh and sweet dishes, such as crabs, beets such as hanging pulp, honey juice, etc., should be placed behind, so as not to affect the taste of other dishes.
Second, the side dish requirements
At the banquet, we should not only pay attention to the four aspects of color, aroma, taste and shape of each dish, but also pay attention to the proper coordination of color, aroma, taste and shape among the dishes at the whole table. It is also an important aspect to prepare dishes according to the changes of seasons. Sometimes dishes are cooked in each season, so we must change the contents of dishes according to the season to adapt to the season. Cooking methods are mainly braised, braised and casserole in winter, and steamed, fried, stewed, cooked and baked with cream in summer. Xia Dong's side dishes can be properly adjusted in spring and autumn.
Reception and serving order 2 Chinese food serving order etiquette
A standard Chinese food, no matter what taste, is served in the same order. Usually cold dishes are served first, then stir-fry, then main course, then dim sum and soup, and finally fruit plate. If you serve salty snacks, pay attention to the salty soup; If there is dessert, there will be sweet soup. Whether you eat big dishes or not, knowing the standard serving order of Chinese food will not only help you to match the dishes skillfully, but also avoid making a fool of yourself and making jokes because you don't understand them.
Before the banquet, the host needs to think twice about the menu in advance. When preparing the menu, the host should focus on which dishes can be selected and which dishes can't be used.
If time permits, you should wait for most of the guests to arrive, distribute the menu to the guests and invite them to order. Of course, as a business banquet, you will worry about the budget. Therefore, controlling the budget, it is most important for you to do more homework before cooking, and it is more important to choose the right place for the guests so that they can understand your budget. In addition, generally speaking, you pay the bill, the guests are not too embarrassed, and you are the host.
If your boss is also at the banquet, don't let him/her order after eating a lot of banquets just because he/she respects him/her or thinks he/she has rich social experience, unless he/she asks. Otherwise he will feel that he is not decent enough.
If you are a frequent party guest, you should know that you should not take the initiative to order food, but let the host order food. If the other party asks in good faith, you can order a dish that is not too expensive or taboo. Remember to ask the people at the same table, especially "Is there anything not to eat?" Or "What do you prefer to eat?" Let everyone feel taken care of. After ordering, you can ask "I ordered, I don't know if it suits several people's tastes", "Would you like something else" and so on.
Chinese food ordering etiquette
1. An appetizer is usually a big plate consisting of four cold dishes. Sometimes as many as ten kinds. The most representative are cold water mother skin and preserved eggs.
Sometimes cold dishes are followed by four hot dishes. The common ones are fried shrimp and fried chicken. But the hot plate is mostly omitted.
3, the main course is served immediately after the appetizer, also known as the big dish, more than the main meal. If the menu is marked with "eight pieces", it means there are eight main courses. The number of main courses is usually even, such as four, six and eight courses. Because people think even numbers are lucky numbers. At a luxurious dinner party, sometimes there are sixteen or thirty-two main courses, but usually there are six to twelve courses. These dishes are made of different materials, sour, sweet, bitter, spicy and salty, fried, steamed, boiled, fried, roasted and fried. Most dishes are ordered by the interaction of light taste and greasy taste, or by the combination of dried vegetables and soup. It usually ends with soup.
Dim sum refers to the dessert served after the main course, such as pie, cake, steamed stuffed bun, almond tofu, etc. Finally, the fruit.
Discrimination of dining table decoration
Chopsticks, spoons, plates, seasoning plates, soup bowls, teacups, wine glasses, etc. Put them in front of everyone's seat. Sometimes there are utensils or napkins for placing bones.
2. Chopsticks are usually long cylindrical chopsticks. Chopsticks made of ivory and coral used to be a status symbol, but now it is quite common to use plastic chopsticks that imitate teeth. The reason why long chopsticks are used is because it is convenient to hold vegetables.
3. Spoons are mostly made of ceramics. Spoon holders for spoons are sometimes provided.
4. The dish is medium-sized with a slightly higher edge. Sometimes prepare two.
Reception and serving order 3 Chinese banquet serving order
The general order of serving Chinese food is: cold dishes first, then stir-fry, big dishes, soup, pasta, and finally fruit.
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 faces the door, or back 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.