1. When serving the first course, if it is a cheap dish such as vegetables and tofu staple food, please wait until the main course is served, and then you can't serve side dishes or side dishes first.
2. Hard-to-catch dishes should be served with steel spoons, such as sea cucumber tofu, shrimp, golden silk pupa, boiled eggs, small, broken, slippery, casserole dishes, etc.
3, when the fish (head to the left, tail to the right, abdomen to the guests)
4. Ask the guests if it is necessary to divide the dishes with a pot (the main ingredient of 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 equipped with a hand-washing cup with a hot towel. The hand washing cup should be equipped with a saucer when it comes on stage, and its purpose should be clearly introduced.
6. Prepare water in advance.
Pay attention to 1 when serving, and serve quickly and steadily to keep the shape and taste of the 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, so that the aroma of the stew can be distributed on the table. When opening the lid, turn it over and take it off to prevent distilled water from dripping on the guests.
3. Dishes with condiments should be served with condiments before serving, or with crab claws and hand washing cups at the same time.
4. The dishes wrapped in mud and lotus leaves should be shown to the guests at the front, then taken to the operating table and opened before serving, so as to maintain the flavor and characteristics of the dishes.
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 splashing or hurting guests. Remind guests.
6. When serving the whole course, pay attention to the head side of the whole course. Please pay attention to the pattern on the front when aiming at the colored cold dishes on the guest table. When there is a carved plate on the guest table, the plate faces the guest.
7. When placing dishes, pay attention to the beauty of the countertop. It is not allowed to stack plates together. With the consent of the guests, dishes can be changed (large plates for small plates).
The service position is on the right side of the attendant or vice-host. The service position should be fixed, not left and right. The serving position should not be set next to the elderly, children or guests with mobility difficulties, nor should it pass through the guests' heads. When serving, the dishes should be well matched. Dishes of the same kind, color and container should be placed separately. Dishes with heads such as chicken, duck and fish should be placed with their heads facing themselves. If they are placed horizontally, they should have their heads facing left and their tails facing right. A plate with an inward head. If they are placed horizontally, their heads should be placed on the left. The plate dipped in sauce should be placed on the right hand side of the plate. When serving, the second course and the first course are in a straight line, the third course is in a triangle, the fourth course is in a square, the fifth course is in a diamond, and the sixth course is in a plum blossom shape.