service.
1. French service
(1) French service characteristics
Traditional French service is the most elegant and meticulous service, often used in steakhouse service. Restaurant decoration luxury
Hua, characterized by the European palace style, tableware often use high-quality porcelain, silverware and crystal cups, etc., usually using carts or
Working table, for customers on-site heating and seasoning dishes, as well as cutting dishes and other services. French service by the waiter and his assistant
*** with the completion of the service procedures and etiquette, pay attention to the service performance to attract the attention of guests, and so that each guest are
can be fully taken care of. However, French service is slow-paced, requires more manpower, and the cost of dining is high. Restaurant utilization
and table turnover are relatively low.
(2) French Service Methods
The table is covered with a sponge table mat and then a tablecloth, which reduces the sound of collision between the tableware and the table.
In French service, the waiter is mainly responsible for inviting customers to be seated, accepting customer orders, pouring drinks for customers, cooking dishes in front of customers
customers, seasoning dishes, dividing dishes, plating and delivering bills, etc.: the assistant's job is to help the waiter to help the scene
cooking, dishes loaded with plates sent to the guests in front of the withdrawal of cutlery and clean up the table, etc.. The principle of serving in French service is
Serving food, pouring wine and removing empty plates with the right hand on the right side of the guest, while bread, butter and side dishes are served from the left side of the guest.
2. Russian service
(1) Russian service characteristics
Russian service is concerned about the grace and elegance of the manners, only one waiter per table, the service is simple and fast.
Generally, a large shallow plate with dishes is first brought to the table for guests to see, stimulating their appetites, and then the dishes are divided
to each guest in turn, and the dishes that are not finished are sent back to the kitchen. Russian service silverware is used in large quantities, thus increasing the fixed
fixed asset investment, if the use and storage is not appropriate. It can affect the economic efficiency of the restaurant.
(2) Russian service method
Before serving, the waiter in a clockwise direction from the right side of the guests with the right hand to send the empty plate, cold dishes on the cold plate (unheated meal
plate), hot dishes on the hot plate (plus the warmed dinner plate, in order to maintain the temperature of the food).
After the dishes are finished cooking in the kitchen, they are placed on a large shallow plate, and the hot dishes should be covered and transported to the guest's table by the waiter with a shoulder-on-shoulder tray
method for the guest's enjoyment, and then the dishes are portioned from the guest's left by using a chest tray with the right hand operating the serving fork and serving spoon
. Dispensing is done in counterclockwise order. Pouring of wine, beverages and removal of trays are done on the right side of the guest
.
3. American service
(1) American service characteristics
American service is referred to as plate service, a waiter can look after more than one table, is a simple and fast food service
service mode. Tableware and labor costs are lower. And space utilization and table turnover are higher. American service is widely
used in cafes and western banquet halls.
(2) American service method
The tablecloth of American service is the same as that of French service, the table is covered with a sponge table mat first, and then with a tablecloth, and some
cafes have smaller square tablecloths on top of the tablecloths, and when the table is re-set, you only need to replace the smaller tablecloths. This
Such not only to save the cost of washing large tablecloths, but also play a role in decorating the dining table. Sugar, salt and pepper shakers can be placed on the table. According to each two
guests use a set to place.
Dishes cooked by the chef in the kitchen after serving. Servers may transport dishes from the
kitchen to the serving tables in the dining room on trays or by carrying the trays with their bare hands. Hot dishes should be covered and the lid of the plate should be opened in front of the guests. The traditional principle of American service
serving is that the waiter delivers the dish with his left hand on the guest's left side, removes the used plates and cutlery from the guest's right side, and pours the drinks from the
guest's right side. At present, many restaurants in the American service has changed from the right side of the customer with the right hand to serve food, according to the clockwise
direction in turn.
4. British service
(1) British service characteristics
British service is also known as family service. By the waiter to assist guests in the master *** with the completion of the service, the dining process atmosphere
Atmosphere active, warm, slow pace of dining, is often used in private banquets, a way of service. In the United States, family-style dining
hall is very popular.
(2) British service method
Servant from the kitchen will be cooked dishes transmitted to the restaurant, the master of the guests personally cut the meat on the plate, and with
vegetables. The waiter serves the plated dishes to each guest in turn. Condiments, sauces and side dishes are placed on the table. Guests can help themselves or pass them around.
5. Integrated service
Integrated service is a blend of French, Russian and American service. Western banquets often use this service
style. General American service on appetizers and salads; Russian or French service on the soup or main course; French or Russian service
on the dessert. Different restaurants choose different combinations of service methods, which is closely related to the type and characteristics of the restaurant, the customer's consumption
level, the restaurant's sales methods.
6. Self-service
Self-service is the dishes in a certain order and category all placed on the dining table, guests enter the restaurant to pay
a certain amount of money, you can choose their favorite dishes, and then brought to the table to enjoy. The main work of the waiter
is to set up before the meal, remove used tableware and glasses during the meal, and replenish the dishes on the table.