Chinese food is generally served in the order of cold before hot, light after strong flavor, expensive before ordinary, salty before sweet, zero after whole, dried before soup, and dessert first.

1, when serving the first course, if it is a cheap dish such as vegetables and tofu staple food, wait until the main course comes on stage, instead of serving side dishes or side dishes first.

2. Dishes that are not easy to grasp need to be equipped with steel spoons.

3. When serving fish, head to the left, tail to the right and abdomen to the guests.

4. For dishes with pot dishes, ask the guests if they need to divide the main ingredients in the stew. If necessary, they should prepare a soup bowl, a saucer and a spoon. Many people operate at the side table, but few people operate on the stage.

5. For hand-eaten dishes, hand-washing cups should be accompanied by hot towels, and the hand-washing cups should be equipped with saucers when they are on stage, and their uses should be clearly introduced.

6. Prepare the water in advance for wire-drawing dishes.

Method of serving food

1, before serving, adjust the table, set aside the approximate position of the food to be served, then insert it sideways into the table, put the dish tray on the table with your right hand, and then introduce the Caicai name to the guests with the right palm upward, and invite them to taste it.

2. Generally, the platter should be placed in the middle of the table, and the soup (such as casserole, stew, side pot, pot, etc.) should also be placed in the middle of the table. The main course and high-grade dishes that are scattered should also be placed in the middle.

3. More high-end dishes, dishes with special flavor. Put it in the position of guest of honor first, and then go to other places conveniently after the next dish.

4, the first dish in the banquet, its viewing surface should be facing the theme, the viewing surface of other dishes should face around, the viewing surface of the scattered seats should face the guests, and the viewing surface is the most suitable side for viewing.

Matters needing attention in serving

1, serve quickly and steadily, keep the shape and taste of dishes, and pay attention to the collocation of cold and hot, meat and vegetables and colors when setting dishes.

2, high temperature dishes on the table, don't burn the guests, to remind the guests in time.

3. Dishes can't be stacked, but can be replaced with the consent of the guests, and it should be done in the way of changing large plates into small plates.