A, the location of the dish

Correct choice of serving position: serving dishes generally choose to the right of the deputy master or choose a more spacious location for some avoid serving dishes everywhere, especially the old man and children and the master of the bit of serving dishes before you need to prompt the guests to 'Hello Mr. / Ms. bother you for you to serve dishes! '.

2, serving posture

First of all, first adjust the position of the communal spoon two-handed serving palm facing up fingers shall not be extended into the plate (index finger shall not touch the inner wall of the plate). The right foot in front of the left foot behind the side and into.

3, on the first course on the left side of the communal spoon gently turned to the host and the guest of honor between (so that the guest of honor first taste for respect). Step back and left hand behind the right hand gently pointing to the dishes, spit out the name of the dish clearly. Attention to turn the turntable when the hands touch the lower edge of the turntable dish decorations do not face the guests (towards the center of the turn)

4 on different dishes with different ingredients ingredients placed on the lower right side of the dish at the same time to introduce the use of ingredients to remove the dishes to remove the ingredients to follow the right on the right to remove the principle (the first on the ingredients on the dish after).

Second, the order of serving

Chinese food order should generally be cold first after the hot first light after the strong flavor of the first expensive after the general first salty after the sweet first zero after the whole first dry after the soup after the first dish after the order of snacks.

1, on the first course if the vegetables, tofu and other cheap dishes such as staple food to wait for the main dish on the stage and then on can not be the first side dishes or small dishes.

2, it is not easy to clip the dishes need to be equipped with a steel spoon, such as: sea cucumber and tofu, shrimp, golden chrysalis, water eggs, small, broken, slippery, casserole dishes.

3, on the fish (head to the left tail to the right abdomen to the guests)

4, there are pots and pans of dishes to seek advice from the guests whether to split off (the main ingredients in the stew), such as the need to be prepared for all soup bowls, pads and plates, spoons, three-piece set of more people in the side table operation less people in the stage operation.

5, hand food dishes must be accompanied by hand washing cups and with hot towels hand washing cups on the stage with a padded plate and a clear introduction to the purpose.

6, pulling dishes in advance to prepare the water.

Third, notes

1, serving to fast, stable to maintain the shape and taste of the dishes when the dishes should pay attention to hot and cold with, meat and vegetable with, color with, price with.

2, on the cup of stew to be on the table and then open the lid in order to maintain the original flavor of the stew so that the aroma of the stew on the table to disseminate the lid to open the lid to turn the lid and then withdraw to prevent the distilled water dripping on the guests.

3, with the condiments of the dishes should be first on the condiments on the dishes or at the same time on the mealybugs, crab pincers, hand-washing cups together on its.

4, mud wrapped, lotus leaf package of dishes to be first on the table for guests to view and then get to the operating table after the opening and then on the table to eat to maintain the flavor characteristics of the dishes.

5, iron plate burning dishes on the table to pay attention to the safety of not scalding the guests to the iron plate to pour oil or alcohol or spices to be close to the iron action light so as not to splash or hurt the guests to remind the guests.

6, on the whole dish should pay attention to the whole dish of the head of the side to the guest of honor on the color cold plate to the front ornamental pattern toward the guest of honor on the carving of flowers on the dishes when the dishes toward the guests.

7, the dishes should pay attention to the beauty of the countertop is not allowed to stack dishes placed dishes can be replaced with the consent of the guests (large plate for small plate).

7.