The buffet-style buffet dinner is generally large in number, large in scale and rich in food. All kinds of food with good color, fragrance, taste and shape set off a strong atmosphere, so that guests can enjoy good material and spiritual enjoyment. Its service contents and procedures are as follows:

(1), when the person in charge of the banquet hall received a buffet buffet dinner list, first of all, according to the number of people eating, the staff of the department should be rationally allocated.

(2), the head of the banquet hall in conjunction with the chef, according to the banquet scale and food standards, determine the size of the cloth table, and draw a sketch, at the same time selected decorations (mainly ice sculpture, butter sculpture, flowers, etc.).

(3), according to the sketch drawing table shape. The whole cloth table should be ups and downs, patchwork, bright colors and bright colors, which should echo the theme of the banquet.

(4) Prepare tableware corresponding to the number of diners. Such as big plates, big knives and forks, and dessert knives and forks. If there is soup, prepare soup bowls and spoons; Cups for drinking drinks and drinks, such as juice cups, beer cups, red wine glasses and white wine cups. If guests order champagne or after-dinner wine, they should also prepare champagne glasses and brandy glasses.

⑤ Prepare a number of Buffy stoves for hot dishes, and equip them with corresponding alcohol boxes for Buffy stoves, as well as other public utensils such as forking, spoon-splitting, food clips and cake shovels for guests to take food.

⑥ After the above tableware and utensils are ready, wash them and put them in a fixed position on the cloth table for the convenience of guests. The plate is placed in the corner of the cold dish counter and the hot dish counter The big knife and fork should be wrapped in mouth cloth and put in a tray next to the big dinner plate. The dessert plate and the dessert knife and fork are placed on the dessert table. The wine glasses are neatly placed on the bar table.

All landowners, before the start of the banquet, all kinds of dishes prepared by the kitchen should be placed on the food table. At the same time, the waiter lit the innermost one of the three solid alcohol boxes placed under the Buffy stove to keep the hot dishes warm. At this time, the waiter will also put the utensils for taking all kinds of food accordingly.

Today, about half an hour before the banquet, the person in charge called a meeting of all staff, defined the division of labor, put forward requirements and matters needing attention.

Pet-name ruby, before the guests arrive 10 minutes, there should be 4-5 waiters holding trays, preparing drinks and drinks, and standing at the entrance of the restaurant.