The principle of serving Chinese food at the banquet is: serve cold dishes first, then hot dishes; Eat pickles first, then beets; Serve first, then serve; Vegetarian food first, then vegetarian food; First, high-quality dishes or flavor dishes, and then general dishes; Dried vegetables first, then soup vegetables; Serve strong dishes first, then light dishes; Serve dishes first, then snacks and fruits.

Because there are many cuisines in China, the serving procedures in some places are not exactly the same, which depends on the type, characteristics and needs of the banquet, people, time, events and special circumstances.

2. Serve time

Cold dishes can be served before the party. After the guests are seated, the waiter can inform the kitchen to prepare dishes. When two-thirds of the cold dishes are used, the first hot dish can be served. It should be noted that the first course should be served as soon as possible. When the current dish is almost finished, that is, the dishes should be prevented from being empty. On the other hand, you can't serve food too diligently, which will lead to the accumulation of dishes, easy to cool and affect guests.

How to provide several special dishes in Chinese food

(1) Serve shredded food, such as shredded apple and shredded fish.

(2) Eat hot dishes that are afraid of being cold, such as fried shrimp balls.

(3) A noisy plate (iron plate).

(4) The original cup stew, such as a cup of wax gourd, should be opened in front of the guests after being put on the stage.

A plate wrapped in mud paper and lotus leaves

Step 4 set the table

Setting dishes is to arrange the dishes on the stage according to a certain pattern. Its basic requirements are: pay attention to plastic arts, pay attention to the customs of guests, and facilitate eating and drinking. The specific requirements are as follows:

(1) Dishes should be placed in a moderate position, such as cold dishes, hot dishes and soup dishes should generally be placed in the center of the table.

(2) High-end dishes and dishes with special flavor should generally be placed in the position of the guest of honor first, and then moved to the side of the deputy guest of honor when the next dish is served.

(3) The shaped dishes should face the front of the dishes so that guests and hosts can enjoy them.

(4) All kinds of dishes should be placed symmetrically and pay attention to plastic arts.

(5) Every time a dish is served, the dishes on the table should be rearranged.

(6) The dishes on the dining table should be in the shape of "one center, two levels, three triangles, four squares and five clubs" to keep the dining table clean and beautiful.

5. Polite habits of serving Chinese food

(1) According to our traditional customs, when serving whole chicken, whole duck and whole fish, we should also pay attention to "chicken does not offer the head, duck does not offer the tail and fish does not offer the spine".

(2) When providing dishes with patterns, such as peacocks and phoenixes, the front of the dishes should face the guests for them to enjoy and eat.

(3) When serving, the waiter should stand up straight and quote the name of the dish, and introduce the characteristics of the dish to the guests to enliven the dining atmosphere.

Chinese food service

At banquets with high dining standards or high guest status, every dish must be assigned to the guests.

Cuisine chef is a highly technical job in banquet service. If you want to master it skillfully, you must know the cooking methods of various dishes, the texture and characteristics of the dishes after molding (with or without juice; Whether it is a whole piece or a small piece _) has a good understanding and can be used freely in practical work.

1, partition method

(1) tray method

(2) desktop pendulum method

③ Table setting method

2, the order of the dishes

The order of serving should be guests first, then hosts, that is, hosts first, then guests, and then serving clockwise. If the food is placed on the guest's left, the host and guest also give it first, and then give it counterclockwise.

3. Precautions for food.

(1) The dishes should be delivered in a spoonful and accurately. It is not allowed to give two guests a spoonful of food, and it is not allowed to dial food from the guests' plates.

(2) The dishes are served in front of the guests, so whether the technique is hygienic directly affects the appetite of the guests.

(3) The service personnel should complete the dish-dividing work with the fastest speed, fastest speed and shortest time on the premise of ensuring the quality of dish-dividing.

(4) When dividing vegetables, the personnel who divide vegetables should have a plan and know fairly well. After dividing the dishes, leave 1/ number of people in the dishes to show the richness of the dishes.

(5) For the dishes that need seasoning, keep up with the seasoning when dividing the dishes, and give a little explanation.