1, the first dish

The first dish of Western food is the first dish, also known as appetizers. The content of the appetizer is generally cold appetizer or hot appetizer, common varieties of caviar, foie gras, smoked salmon, cocktail cups, creamy chicken pastry box, the Bureau of escargot and so on. Because it is to be appetizing, so appetizers generally have a characteristic flavor, the taste of salty and sour-based, and the quantity is small, high quality.

2, soup

With Chinese food is very different, the second course of Western food is soup. Western soup can be roughly divided into clear soup cream soup, vegetable soup and cold soup and other four categories. Varieties of oxtail soup, cream soup, seafood soup, American clam Chowder, Italian vegetable soup, Russian borscht, French Bureau of onion soup. Cold soup varieties are less, there are German cold soup, Russian cold soup and so on.

3, side dishes

Fish dishes are generally used as the third course of Western food, also known as side dishes. Varieties include a variety of fresh and saltwater fish, shellfish and mollusks. Usually aquatic dishes and eggs, bread, puff pastry dishes are called side dishes. Because the meat of fish and other dishes is tender and easy to digest, it is placed in front of meat dishes, called and meat dishes are different from the main dish. Western food to eat fish dishes pay attention to the use of special sauce, varieties of tartare juice, Dutch juice, hotel juice, white cream juice, Archbishop's juice, U.S. juice and sailor fish juice and so on.

4, the main course

Meat and poultry dishes are the fourth course of Western cuisine, also known as the main course. Meat dishes are taken from the raw materials of cattle, sheep, pigs, small cowboys and other parts of the meat, which is the most representative. Beef or steak. Steak can be divided into sirloin steak (also known as sirloin steak), filet mignon, "T" bone steak, thin steak and so on according to its parts. It is often cooked by grilling, pan-frying, or steak. Meat dishes with sauces are mainly Spanish sauce, thick roasted juice, mushroom juice, white sauce and so on.

5, vegetable dishes

Vegetable dishes can be arranged after meat dishes, but also with meat dishes on the table at the same time, so it can be counted as a dish, or called a side dish. Vegetable dishes are called salads in Western cuisine. Salads served at the same time as the main course are called raw vegetable salads, and are usually made with lettuce, tomatoes, cucumbers, asparagus, and so on. The main dressing for salads are vinaigrette, French dressing, dry island dressing, cheese salad dressing and so on.

Salad in addition to vegetables, there is a class of fish, meat, eggs, this kind of salad is generally not added to the flavor of the juice, in the order of meals can be done as a first plate to eat.

There are also vegetables that are cooked, such as cauliflower, boiled spinach, and french fries. Cooked vegetables are usually served on a plate with the meat dishes of the main course and are called side dishes.

6, dessert

Western desserts are consumed after the main course, can be counted as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on.

7, coffee, tea

The last course of Western food is on the drink, coffee or tea. Drinking coffee is generally added sugar and light cream. Tea is generally to add spiced peach pieces and sugar.

Western restaurant waiter grooming norms

Grooming, instrumentation refers to the human appearance and appearance. Paying attention to grooming, instrumentation reflects the respect for others and society, shows a person's state of mind and degree of civilization, but also shows the love of the work of the service staff and the enthusiasm of the guests.

1. Mental appearance - natural expression, smiling, kind and amiable, dignified and dignified, generous and decent, not humble, giving a person a warm and trustworthy feeling

2. Hair - shall not stay in the shape of a strange hair style, combing Hair - no strange hair style, combed neatly, keep clean. Male waiter hair can not be too long, to Qi hairline limit.

Requirements for the front hair does not cover the forehead, side hair does not cover the ears, back hair does not sweep the collar, can not stay long sideburns. Female waitress hair should not be too long, the longest flush shoulder blades, need to disk or use hairpin.

3. Facial - waitresses should wear light makeup on the face, thin lipstick, should not be heavily made up, to maintain a simple and elegant appearance, giving people a sense of natural beauty. Male waiters are not allowed to keep a beard, and are required to shave daily.

4. Hands and nails - nails should not be too long, to often repair, clean, before service should be washed and sterilized hands. Waitresses can be painted colorless nail polish, should not use other decorations.

5. Perfume - to light and elegant fragrance-based, remember to use strong pungent perfume.

6. Decorations - do not wear inconvenient work (such as earrings, bracelets, etc.) ornaments, do not wear rings and other easy to hide dirt, unfavorable health ornaments, except for the wedding ring. In order to make the guests get spiritual satisfaction, so in the wear of jewelry should not exceed the guests.

7. Clothing - winter clothes, summer clothes, two sets, wash and change. Tops should not be too short, so as not to expose the waistband when bending over. Shirts should be ironed flat, pay special attention to the collar, cuffs and buttons, can not have wrinkles, broken, the color is best for white. Do not let sweat, oil, stains appear on the shirt, must be buttoned, not open.

Shoes and socks should be replaced every day, often sassafras shoes to keep the shoes shiny, shoes and socks to black is appropriate, should not use the specified other colors, styles. Ms. waiter regardless of winter, summer clothing should be dress, should not be dress pants, not barefoot, must wear long tube flesh-colored stockings, not allowed to wear black stockings. Wear black leather shoes or mending shoes. Wear a shirt with neck decoration, neck should not be exposed. The director and foreman must wear black suits.

8. Personal hygiene - to maintain overall cleanliness, including hair, skin, teeth, fingers and other places. Mouth fresh and odorless (do not eat onions, garlic, durian and other strong-smelling foods), often rinse your mouth. Diligent haircutting, shampooing, face trimming, bathing, changing clothes, cutting nails, washing hands and so on.

Western food waiter reception etiquette Related articles :

★ What is the basic etiquette and common sense of the Western food waiter

★ Western food reception etiquette common sense

★ What is the common sense of the dining reception etiquette?

★ Dining reception etiquette common sense phrases

★ Restaurant waiter etiquette skills and polite phrases

★ Hotel restaurant waiter etiquette training

★ Hotel dining reception etiquette

★ Dining service etiquette knowledge

★ About the reception of foreign guests to eat the manners

★ Reception of foreign guests to eat the manners of what? What