The basic principles of a la carte

The basic principles of a la carte, whenever there is a happy event, will be a banquet to invite guests, and nowadays more people are going to the hotel banquet. In fact, a la carte is a laborious work, a la carte also has to pay attention to. The following take a look at the basic principles of a la carte.

First, to clarify the purpose of the feast

Although the food does not require too much experience and learning, but you must understand that the feast has a business hospitality, there are close friends to get together, there are two love, there is nothing to do, there is a meritocracy, there are feelings of enlistment ... ...Different purposes are key factors in determining the quality of food and dishes, only a clear understanding of the purpose of the banquet, in order to target, accurate ordering.

Second, we must learn to look at the people under the dish

The order must be set up to people-oriented thinking, so look at the people under the dish is one of the most basic principles. As the saying goes: "Know yourself and know your enemy, and you will not be in danger", to master the guest's tastes is the first task of ordering food.

Generally speaking, if two people go together, the other is a female companion, you can point to a meat and a vegetarian two cold dishes, or add a high-grade point of vegetables, a seafood, a meat and vegetarian stir-fry is enough. If the other party is a very focus on food and nutrition, it is best for him to order a small stew pot, so that not only make the best use of it, but also be able to eat a decent style.

If it is and business customers **** dinner, then in addition to follow the above rules, the two sides are not familiar with the situation, point of food points just right, according to the number of people, the dish has a cool hot meat and vegetables with the right mix is a very critical issue, point of the number of dishes to be controlled by the number of people in the dining room plus l.".

Three, to focus on the characteristics

Each hotel will generally have a few specialties, also known as signature dishes, most of these dishes are the hotel's specialty dishes, good taste, the price is not too high. Whenever you go to a less familiar hotel, you may want to ask what the specialties are, so that you can do a good job of the hotel's grade.

Fourth, pay attention to the rationality of the collocation

We all know that the dishes pay attention to the "five flavors", which is with the learning. In general, the dishes should emphasize meat, thick and thin, wet and dry, a variety of cooking methods with the raw materials as far as possible not to repeat. General work meals cold dishes should not only have seafood, brine, it is best to include some chic small dishes. And hot dishes must have a high-grade, such as seafood, plus two meat and vegetable stir-fry, a main dish with meat, a clear mouth vegetables. One each of soup casserole, snacks and fruits will do. In addition, when ordering, but also pay attention to the mix of high and low-grade dishes, generally if it is a gathering of less than ten people, high-grade dishes have two to three can, which is best to have a dish that is not often done by other hotels, in the low-grade dishes in the selection of some of the hotel's specialties, but also to impress the guests, the hosts do not lose decency, but also will not let themselves too much pressure.

Fifth, understand the taste taboos

When ordering food, be sure to ask the table if there are any special taboos, such as whether there are vegetarians, whether there are not eat beef and lamb, do not eat chili, or whether there are ethnic minorities, etc., to do the number of chests so that the point of time when the food can be both and will not be able to take care of someone! The food can be eaten without any food. Return to the home page

Basic principles of ordering food 2

First, it should be clear that the location of the grade of the restaurant, high-grade medium-grade low-grade are where.

Second, first go to the restaurant to touch the more special dishes, flavors and prices.

Third, the first assessment of the identity and taste of the people to invite, choose the right restaurant, important guests must point to the private room.

Fourth, if you want to talk about more sensitive topics, you must want to point to the private room or from the guests living farther away from the restaurant.

Fifth, if the customer's status is relatively high, but also to consider their own savings time, the best liquor with their own. Outside the buy than in the hotel cheaper than not a little two points.

Ordering learning:

First, guests are invited to choose the first dish, if the guests modest right to order, the host does not have to be too reluctant.

Second, the process of ordering food to be fast, do not point a long time have not been set, the focus of the dishes and flavors of the dishes to ask the guests whether they like it, pay particular attention to their own tastes do not point too spicy or too greasy dishes.

Third, order to assess the budget, the general main dish than the guests more than one to two, with a cold dish and a soup is enough, special greasy dishes, generally point a can, such as salt and pepper pork ribs, pork bladders, buckled pork, Dongpo meat class, if more than four main dishes can be considered to have a fish, chicken or duck, meat, and finally there must be a dish with a light taste, such as bok choy.

Fourth, point of order to upscale, just point one or two characteristics, upscale dishes, do not need each dish is very expensive.

Fifth, ordering food do not order at the same time several of the same type of dishes, such as fish, but different practices (I have eaten a whole fish feast - 18 dishes with a more than 40 pounds of fish to do the different tastes), if it is meat, the types and practices of the best to differentiate; pay attention to the guests whether they have a taboo! --whether to eat spicy, whether Hui Min, whether pregnant, whether to take medication, whether seafood allergies, etc.; such as the elderly, children note that a few points on the dental requirements of the dish is not high.

Sixth, after ordering food to ask guests with what drinks, if you do not want to drink, you can consider a little beer or wine, if you can not use wine, you can use to drive, or afternoon work arrangements are inconvenient to drink, or simply say that the company does not allow the lunch with alcohol to explain, but drinking alcohol may not be cheaper than drinking yogurt or juice, some guests think that juice is not hygienic to double check the date of production, manufacturers and other information. The company's website has been updated with the latest information about the company's products and services.

Seventh, point of attention to wine 1, the price of white wine is best to single bottle not more than 1/3-1/2 of the budget for this meal; 2, drink red wine, pay attention to the dishes with, remember "red wine with red meat, white wine with white meat". The principle is good. That is, if it is seafood, try to drink dry white, Chinese food such as greasy food, it is best to dry red, point of learning to go, point is not good, your meal is even white please.

Eighth, if it is the first time to go to the restaurant, you can ask the waiter to recommend a few specialties, and then choose some of the more homemade dishes, the estimated poor taste will not be bad to where.

Ninth, the last point of the main food; pay attention to the differences between the north and south, the north is only pasta called staple food.

The basic principle of ordering 3

1, according to the theme of the meal to order. If it is a gathering of friends, according to the tastes of everyone to order; if there are a few children at the table, more roughage or light dishes, pay attention to the nutritional collocation; business dinner first of all to first order a few cold dishes, order a few good dishes under the wine, be sure to point out a nutritious boiled soup, ease the concentration of alcohol;

2, business banquet, at least to point out the 1-2 hard dishes. Otherwise, the host of the invitation to the face. Lobster, king crab, sliced duck, snowflake beef, etc., are the main dishes I often order;

3, Chinese dinners pay attention to the "yearly surplus", in any case, a big fish are essential. Because it is a banquet, try to order steamed fish, light taste, heavy oil and salt fish and meat in the wine is more likely to feel greasy, common suitable for steaming fish: guppies, turbot, sea bass, grouper, tiger spot, bamboo shoots shell fish, rat spot, eastern star spot;

4, to have at least 2 dishes under the meal of the gods. Sliced conch with sharp peppers, stir-fried pork with chili peppers, stir-fried pork with meat, stir-fried yellow beef, stir-fried chicken, etc., are all good dishes for rice. In fact, the most popular on the table, not sea food and mountain treasures, it happens to be these unassuming farmhouse stir-fry.

5, point a flavor dish with soup, common ingredients, suitable for the public appetite, guests can scoop some soup accompanied by rice to eat. Boiled beef, sour soup fat cow golden needle mushrooms, on the soup bullfrog, are very good choices (note, do not point the table appeared on the table ingredients, before pointing small fried yellow beef, do not point sour soup fat cow).

6, pay attention to meat and vegetable collocation. Often mingled in a variety of banquets between the busy business people, suffering from the "alcohol test" pain, many people started at a young age, "three high", a few clear and elegant dishes may be more popular. Stir-fried shredded potatoes, leeks, bean sprouts, shredded lettuce, lotus pond moonlight (Dutch beans and fungus fried Huishan), etc., are inexpensive and delightful vegetarian dishes.

7, bok choy. According to my experience, more than 10 people meals, you need to order two different green vegetables. Found that many people do not eat oatmeal, lettuce, coriander, spinach and other smell called strong green vegetables, some people are particularly love to eat, before the table, the guests will say that everything is eaten, feel free to point. To do a good job of ordering food, you need to think a little bit.

8, staple food. According to the local flavor or characteristics of entertaining guests is the best. It is also important to consider the eating habits of the guests. Usually, a soy sauce fried rice, or mandarin duck buns, is foolproof.

9, dessert. Desserts can be ordered without point, mainly to take care of the seat of the sweet tooth of the children or ladies. Dessert must be small portions of small portions. Guests at this time have long been full of food and drink, can not eat a large portion of dessert. But the food has been on the table, the host will persuade the guests to eat more and more taste, hard to eat sweets of embarrassment can be imagined.

10, juice & drinks. When you enter the table, you have to ask the guests what to drink. Nonsense, at that time is to drink wine. But in addition to alcohol, must also be accompanied by a little tea, juice or drinks. Especially when non-drinking guests are at the table, ask them. Generally speaking, fresh fruit and vegetable juice is safer.