First of all, the location of this dish.
Correct selection of service position: In general, the service is performed on the right side of the assistant master or in a more spacious position. Don't serve food everywhere, especially for the elderly, children and owners. Before serving, you should remind the guests' hello, sir/madam, I'm sorry to bother you to serve you'.
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 and left foot in back.
3. When serving the first course, go to the left side of the public 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 dishes, and the usage of ingredients is introduced. The principle of withdrawing vegetables and ingredients follows the principle of withdrawing from the upper right (ingredients first).
Second, the service order.
Generally speaking, Chinese food should be served in the order of cold, hot, light, thick, expensive, salty, sweet, zero, dry, soup and dessert.
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.
Third, matters needing attention
1, serve quickly and stably, and keep 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, 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).