One, accept guest reservations

Two, the preparatory work before business

Three, guide the guests and arrangements for seating

Four, delivering the menu

Five, laying the mouth cloth

Six, supplying iced water

Seven, accepting the order and service pre-dinner drinks or pre-dinner wine

VIII. Accepting orders

nine, accepting orders for wine during meals

ten, opening wine

eleven, serving alcohol

twelve, picking up food

thirteen, serving dishes

fourteenth, serving during the meal of the guests

fifteen, clearing the table

sixteen, accepting orders for and serving after-dinner snacks, beverages or wine

XVII, guests leave before the service and send off the guests

XVIII, the guest checkout

XIX, rearranged, set the table and tableware

Twentieth, after the opening of the organizing work

Western food serving process:

1. Western food ordering and order of serving

Western food menu has four or five major classifications, its are appetizers, soups, salads, seafood, meat, snacks and so on.

The main course should be decided first. If the main course is fish, choose meat for the appetizer, which is more varied in taste. Except for those with a particularly large appetite, you don't really have to make a full meal out of a single dish on the menu; just one appetizer and one main course, plus a dessert, will suffice. It is possible to do without the soup, or to omit the appetizer, which is also an ideal combination (but in Italian cuisine, pasta is seen as a soup, so in principle these two dishes are not ordered together).

The formal order for ordering a full course meal is:

1) Starter. The first course of Western food is the first plate, also known as appetizers. Appetizers are generally divided into cold appetizers and hot appetizers, and common varieties include caviar, foie gras, smoked salmon, cocktail cups, creamy chicken puff pastry box, baked escargot, and so on. Because they are meant to be appetizers, appetizers usually have a distinctive flavor, with salty and sour tastes, and are served in small quantities and of high quality.

2) Soup. Unlike Chinese food, the second course of Western food is soup. Soup in Western food can be roughly divided into four categories: clear soup, cream soup, vegetable soup and cold soup. Varieties of oxtail soup, cream soup, seafood soup, American clam chowder, Italian vegetable soup, Russian borscht, French baked onion soup. There are fewer varieties of cold soups, such as German-style cold soup and Russian-style cold soup.

3) Side dishes. Fish dishes are generally used as the third course of Western cuisine, also known as side dishes. Varieties include a variety of fresh and saltwater fish, shellfish and mollusks. Usually aquatic dishes and eggs, bread, pastry box dishes are called side dishes. Because fish and other dishes of tender meat, easier to digest, so put in front of the meat dishes, called and meat dishes on the main dish is different. Western food to eat fish dishes pay attention to the use of special sauce, varieties of tartare juice, Dutch juice, hotel juice, white cream juice, Archbishop's juice, U.S. juice and sailor fish juice.

4) main dishes. Meat and poultry dishes are the fourth course of Western cuisine, also known as the main course. Meat dishes are taken from the raw materials of cattle, sheep, pigs, small cowboys and other parts of the meat, which is the most representative of the beef or steak. Steak can be categorized into sirloin steak, filet mignon, T-bone steak and thin steak. It is often cooked by grilling, pan-frying, or steak. Meat dishes with sauces are mainly Spanish sauce, thick roasted juice, mushroom sauce, white Nice sauce, and so on.

Poultry dishes from the raw materials from the chicken, ducks, geese, usually rabbit and venison and other game is also categorized as poultry dishes. The largest variety of poultry dishes is chicken, there are mountain chicken, turkey, bamboo chicken, can be boiled, fried, grilled, stewed, the main sauce has a yellow gravy, curry sauce, cream sauce and so on.

5) Vegetable dishes. Vegetable dishes can be arranged after meat dishes, but also with meat dishes on the table at the same time, so it can be counted as a dish, or called a side dish. Vegetable dishes are called salads in Western cuisine. Salads that are served at the same time as the main course are called raw vegetable salads, and are usually made with lettuce, tomatoes, cucumbers, and asparagus. The main dressings for salads are vinaigrette, French dressing, dry island dressing, and cheese salad dressing.

Salads, in addition to vegetables, there is also a category of salads made with fish, meat and eggs, which are usually served without flavored dressings and can be served as a first course in the order of meals.

There are also vegetables that are cooked, such as cauliflower, boiled spinach, and fried potato fries. Cooked vegetables are usually served on a dinner plate with the meat dishes of the main course, called side dishes.

6) Dessert. Dessert in Western cuisine is served after the main course and can be counted as the sixth course. In the true sense, it includes all the food served after the main course, such as pudding, pancakes, ice cream, cheese, fruits, and so on.

7) Coffee and tea. The last course of Western food is served with a drink, coffee or tea. Coffee is usually served with sugar and light cream. Tea is usually served with spiced peach slices and sugar.