When it comes to Russian-style western food, perhaps the russianservice is the first thing that many people think of, which originated in the czar era of Russia. Similar to French western food service, Russian western food service is also a luxurious service that pays attention to etiquette. Although a large number of silver tableware are used, the waiters perform less. It pays attention to practical results and elegant manners. I will sort out the information for you below, hoping to help you!
1.
Salad, soup and bread-the three giants of Russian food
"Salad, soup and bread are the things that Russians must eat at every meal. If they don't eat, they won't eat the staple food." This is because most parts of Russia are cold all the year round, which makes Russian western food have two characteristics: more meat and thicker oil. In Russian dinners, beef, chicken and fish appear frequently, but vegetables are rare, so Russians use various salads to supplement the role of vegetables. Therefore, in Russian western food, every dish is accompanied by bread, and cheese is also the main raw material in the dish. It is conceivable how the big man is cultivated.
"sour" vegetables+spirits-the more you drink, the happier you get.
Pickled cucumbers, prunes, pickled miscellaneous bacteria ... have made bowls of sour and sweet red vegetable soup, which is fragrant in acid. In fact, Russians like to eat sour, which is related to their preference for vodka. Vodka is derived from the word "water" in Russian, and it is a representative Russian liquor. At first, it was brewed with wheat, rye and barley as raw materials. Vodka is a specialty of Russia, and it is almost the favorite of men, women and children. Its biggest feature is that the more you drink at night, the clearer your mind will be the next morning. This is why hospitable Russians like to drink heavily.
second,
Russian service is characterized by large quantity and oily food, and the service operation is not as meticulous as that of French.
1 Russian-style service is completed by a waiter: the waiter takes out the food and hot empty plates put in silver plates from the kitchen, places the plates on the service side table of the western restaurant, distributes the hot empty plates to customers in turn clockwise from the right side of the guest seat with his right hand, then puts the silver plates on the table for customers to watch, then holds the silver plates with his left hand, serves spork with his right hand, and distributes dishes around the table counterclockwise from the side of the guest seat.
2 The order of serving is bread, butter, cold cuts, soups, fish, side dishes, main courses, snacks, fruits, coffee or black tea. Or when sending dishes, they should be delivered according to customers' demand, so as to avoid waste and insufficient distribution. Every dish sent should be replaced by a clean service, spork. Soups can be placed in a big silver bowl and scooped into the customer's soup basin, or in a silver cup and then poured into the soup basin from the cup.
compared with French western food service, Russian western food service saves manpower, has faster service speed, has high space utilization rate, and can show its exquisite and elegant characteristics, so that customers can feel special care, and the surplus food can be recycled after serving. However, if customers order the same dish, what they can see when they are sent to the last customer is an unattractive plate. If each customer orders a different dish, then the waiter must bring out a lot of silver plates. As you can imagine, the investment of various silverware is very large, but the utilization rate is quite low. Therefore, high fixed costs will also affect the economic benefits of western restaurants.
At present, Russian western food service is limited to family banquets with a small number of people.