Setting the table is to put all kinds of tableware on the dining table as required, which is an important content in restaurant catering work. It is a technology, and the display quality directly affects the service quality and the appearance of the restaurant.

Standard requirements: first, lay the tablecloth, set the seats, put the tableware, wine utensils and table utensils clockwise, and fold the flowers. Make the dining table elegant and reasonable in design and orderly in behavior, in line with traditional habits. Small tableware is complete, neat and consistent, artistic, symmetrical in pattern and distance, and convenient to use.

Table setting is divided into Chinese food table setting and western food table setting.

Set the table for Chinese food: wash your hands first, and then set them in a certain order. Put the chairs on the left-hand tray and the right-hand tray.

1 set the tray: set the tray clockwise from the host's seat, and leave the edge of the table 1cm, with equal spacing between the trays.

2 Place chopsticks rack and chopsticks: the chopsticks rack is placed at the upper right of the dinner plate, and the back end of chopsticks is 0.5cm away from the edge of the dinner plate and 1cm away from the edge of the dinner plate, with the pattern upward.

3 soup bowl and strip: the soup bowl is placed in the left front of the plate, at a distance of 1cm, the strip is placed in the soup bowl, and the strip is left.

Wine set: three cups, grape wine glass, white wine glass and water glass are used for Chinese banquet. First, put the wine glass in front of the rotating tray, the wine glass on the right side of the right wine glass, and the water glass on the left side of the wine glass, with a distance of 1cm. Three cups are placed horizontally in a straight line, and the folded flowers are put in the cups.

5 sets of public tableware; Put a chopstick rack in front of the wine set between the owners, and put chopsticks. The hand-held ends of chopsticks are right.

6 pendulum toothpick

7 Place ashtray and matches: The ashtray is placed on the owner's right.

Setting menu: set it next to chopsticks paid to the owner, or stand it upright next to the owner's water cup.

9 rearrange the countertop, adjust the foundation, and finally put a vase to show the end.

First, spread the tablecloth.

Spreading tablecloth is the process of spreading tablecloth comfortably and evenly on the dining table.

1? Preparatory work/about to start work

Before laying the tablecloth, according to the number of people eating, put the required dining chairs around the dining table so that they can be juxtaposed in twos and threes.

Then the service staff should wash their hands and carefully check every tablecloth to be laid. If the tablecloth is found to be damaged, greasy and wrinkled, it can't be used any more.

Finally, the seats should be determined according to the decoration and layout of the restaurant. When operating, the restaurant waiter should pull the assistant chef's dining chair behind the right dining chair. The waiter in the restaurant should stand on the assistant chef's dining chair, about 40 cm away from the dining table, and put the selected tablecloth on the assistant chef's dining table.

When laying the tablecloth, open the tablecloth with both hands and hold it well, lean forward slightly, and gently shake it out in the direction of the host's seat with the strength of your arm. In the process of throwing and shaking, it should be done properly and skillfully, and it should be shaken and put away at one time.

2? Laying method

There are three common ways to spread tablecloths on Chinese dining tables:

(1) push-pull paving table. That is, open the tablecloth with both hands and put it on the dining table. Push the tablecloth out parallel to the dining table and pull it back. This paving method is mostly used in snack bars or small-scale restaurants, or when guests sit around the table and wait for meals, or when the place is narrow, this push-pull method is used to pave the table.

(2) Vibration paving. That is, open the tablecloth with both hands, hold the tablecloth with both hands and stand upright after parallel discount. Shake the tablecloth forward with the strength of two wrists and lay it flat on the dining table. This paving method is suitable for spacious restaurants or when there are no guests sitting around.

(3) casting a net. That is, open the tablecloth with both hands, fold it in half in parallel, stand with your right foot in front and your left foot behind. Lift the uncovered tablecloth to your chest with your hands, with your arms parallel to your shoulders and your upper body turning left. When your right arm rotates with your body, the tablecloth will spread forward obliquely. When you throw the tablecloth in front, the upper body will turn back and stand back to its normal position. At this time, the tablecloth should be laid flat on the dining table. When throwing, the action should be natural and natural. This paving method is mostly used for wide venues or technical competitions.

3? Matters needing attention

When laying a tablecloth, the tablecloth should not touch the ground. The intersection of the folds in the middle of the tablecloth should be right in the middle of the dining table. The front convex seam of the tablecloth is upward, the center line is opposite to the auxiliary main seat, and the four corners hang straight. The drooping part is equidistant from the ground. The laid tablecloth should be flat and wrinkle-free.

After the tablecloth is laid, the pulled dining chair should be put back in place.

Second, Chinese food has been decided.

Tableware usually placed on Chinese dining tables, including bone plates, spoon pads, porcelain spoons, chopsticks racks, chopsticks, various Chinese wine glasses, toothpick cups, ashtrays, etc.

1? Table setting requirements and standards

(1) Table setting requirements. Before setting the table, wash and disinfect your hands, and check whether the required meals and drinking utensils are complete. Do not use broken meals and drinking utensils.

(2) setting standards. Wine utensils should be relatively concentrated, and all kinds of wine utensils should be complete; When placing, the distance should be equal, and the patterns and patterns should be aligned, so as to be uniform and conform to specifications and standards; Be clean and artistic; It is not only convenient for guests to use, but also convenient for service personnel to serve.

2? The order in which meals, wine sets and tables are placed.

Take 10 people's articles needed for a banquet table as an example: 104 pieces 10 people's meals, wine sets and articles needed for setting the table. There are 1 tablecloth, 10 napkin, 12 bone plate, 10 chopstick rack, 12 pairs of chopsticks, 10 spoon pad, 12 spoon,/kloc-0. You can use the tray five times when placing the above items. First support: 10 bone plate, 10 spoon pad, 10 porcelain spoon. Second support: 10 wine glasses and white wine glasses. The third branch: 10 chopstick rack, 12 pairs of chopsticks, 2 common plates (bone plates), 2 common spoons and 2 toothpick cups. The fourth plate: 10 cup (folded napkin flowers have been inserted). The fifth tray: 5 ashtrays.

3? Rules for placing tableware and wine utensils

(1) Swing bone plate. Put the tableware in a tray with a napkin (the tray should be non-slip or the napkin can be padded), and the tray is on the left and right hand side. Place them clockwise from the home position. The distance between vegetables is equal, and the distance between vegetables is 1 cm, which is from the edge of the table. The bone plates of the main position and the auxiliary position should be placed in the center of the convex line of the tablecloth.

(2) spoon pad and porcelain spoon. The spoon pad is placed in front of the bone plate. The edge of the spoon pad is 1cm away from the pelvis, and the center of the spoon pad is placed on the centerline of the pelvis. The porcelain spoon is placed in the center of the spoon pad with the handle facing right.

(3) set the wine. The glass column of the wine glass should be in the center of the bonesetting plate, and the bottom support of the wine glass should be1cm away from the spoon pad; The white wine glass is placed on the right side of the grape wine glass, and the distance between the cup mouth and the cup mouth is 1 cm. The style of this wine set should suit the guests. When placing, the wine glasses should be buckled in the tray. When operating, hold the glass holder with your hand, and don't touch the glass mouth.

(4) Put chopsticks racks and chopsticks. The chopstick holder should be placed on the right side of the bone plate, consistent with the horizontal center line of the spoon pad, and pay attention to the shape and pattern. If it is animal-shaped, the head should be placed on the left. Chopsticks should be placed on the chopstick rack, and the patterns or characters of chopsticks should be aligned upward (the same is true for chopstick covers). The end of chopsticks is 1cm from the edge of the table, and the body is 1cm from the end of the spoon handle.

(5) Place public dishes, public spoons and public chopsticks. Public dishes should be placed in front of the main and deputy host seats, 2 cm away from the bottom of the glass. Ordinary spoons are placed on the side near the center of the table, and ordinary chopsticks are placed on the side near the table. The handle of the spoon faces left and the handle of the chopsticks faces right, forming a symmetrical shape. The distance between spoon and chopsticks is 1cm, and chopsticks are equal to the two ends of ordinary dishes. Two sets of public tableware are placed below 10, four sets are placed above 12, and the other two sets are placed at both ends of the cross line of the tablecloth in a cross shape. If there are few guests and the dining table is small, you can put public chopsticks racks and chopsticks in front of the tableware in the main and deputy host positions.

(6) Put a toothpick cup. The toothpick cup should be placed on the right side of the common dish, the right side should not exceed the end of the chopstick handle, and the front side should not exceed the tangent line outside the dish edge.

(7) Place cups and napkins. Insert the folded napkin into the glass and put it on the left side of the glass. The centers of the three groups of cups should be horizontally in a straight line, and the upper mouth of the cup should be 1 cm away from the upper mouth of the cup. Face the viewing of the folded napkin to the customer.

(8) Put away the ashtray. Starting from the right side of the host's seat, put one in every two seats. The front end of the ashtray should be on the tangent line of the water cup, and the smoke holes should face the guests on both sides.

(9) Set the dining chair. The surrounding chairs are placed clockwise from the first theme, the edge of the dining chair seat is just close to the hanging tablecloth, and the distance between the dining chairs is equal.

(10) Pour the wine. When pouring wine, start with the first guest of honor, pour red wine first, then white wine, and the wine must be poured into the glass to be eight points full.

(1 1) set a match. Matches should be placed in the ashtray near the center of the table, with the lid of the matchbox facing up and the phosphorus of the matches facing the side of the table.

(12) Set menu and station number. There are two menus for people under 10, which are placed on the left side of the chairman and vice chairman. When lying flat, the bottom of the menu is 1 cm away from the edge of the table, and when standing, the menu openings face the main and auxiliary hosts respectively. /kloc-people above 0/2 should put the four menus in a cross.

Table numbers should be placed at large banquets. The table number is usually placed at the bottom of each dining table, facing the entrance of the banquet hall, so that guests can see it as soon as they enter the restaurant.

Table-setting effect requirements: all kinds of tableware and utensils on the countertop should be placed neatly and uniformly, with reasonable and beautiful layout, even spacing, accurate placement position, aligned patterns and patterns, and clean and undamaged countertop utensils.

Third, the western-style banquet is set.

Before setting the table, check the tableware and wine set for setting the table. If the tableware is found to be unclean or damaged, it should be replaced in time, and the items should meet the standards of cleanliness, brightness and integrity when used. When placing, do not touch the disk surface and the cup mouth with your hands.

When setting the table, use trays to hold tableware, wine and utensils. Wear gloves when placing gold and silver utensils to ensure that the tableware is clean and prevent pollution.

Placement order and standard of tableware and wine utensils;

1. Set the display panel

You can use the tray end bracket or use your left hand to pad the mouth cloth. Put the mouth cloth on the bottom of the tray, lift the display tray, and put the tray clockwise from the host's seat in front of the dining table with your right hand. The store logo in the tray should be correct, and the tray should be 1? 5 cm, the distance between plates should be equal.

2. Place the bread plate and butter plate

Place a bread tray on the left side of the display tray 10 cm. The central axis of the bread plate is aligned with the display plate, and the butter plate is placed on the right front of the bread plate, which is 1? 5 cm, the pattern is straight.

Set a knife, fork and spoon

Place the knife, fork and spoon in turn from the right side of the display tray. When placing, you should hold the handle of the knife and fork, starting with the main knife.

(1) The main knife is placed on the right side of the display tray, perpendicular to the edge of the dining table. The handle is away from the table edge 1 cm, and the blade is on the left, away from the display tray 1 cm.

(2) The spacing between fish knives, fish head knives, spoons and tableware is 0? 5 cm, handle from the table 1 cm, blade to the left, spoon up.

(3) The main fork is placed on the left side of the display tray, at a distance of 1cm from the display tray, and the fork handle is at a distance of 1cm from the table edge.

(4) When placing the harpoon, the handle of the harpoon is 5cm away from the edge of the table, and the fork head protrudes upward. The fork face of the head fork (appetizing fork) is upward, and the fork handle is parallel to the main fork handle. The dessert fork is placed in front of the display tray, with the fork tip to the left 1cm.

(5) Put the spoon in front of the fork, parallel to the fork, with the spoon head to the right, and the distance from the fork handle of the fork is 0. 5 centimeters.

(6) The butter knife is placed obliquely on the bread pan, with the blade to the left, the center of the butter knife consistent with the center line of the bread pan, and the handle to the lower right, making an angle of 45 with the horizontal line of the bread pan.

(7) When placing the fruit knife and fork in front of the display tray, press the fork knife into an oblique cross with the blade at the lower left, the handle at the lower right, the fork tip at the upper right and the fork handle at the lower left. You can also put the dessert spoon on the fruit knife and fork, with the spoon facing up and the handle facing right.

Set the wine table

When setting the wine set, hold the cup holder or cup bottom.

(1) The water cup is placed above the main knife, the center of the cup bottom is on the center line of the main knife, and the distance between the cup bottom and the tip of the main knife is 2 cm.

(2) The red wine glass is placed at the lower right of the water glass, the connecting line between the center of the cup bottom and the center of the cup bottom forms an angle of 45 with the edge of the dining table, and the distance between the cup walls is 0? 5 centimeters.

(3) The white wine glass is placed at the lower right of the red wine glass, and other standards are the same as above.

Place napkins

Put the folded napkin into the display tray. The folding pattern of napkins should be properly matched, and the viewing surface should face the guests.

6. Place candlesticks, pepper bottles and salt bottles.

Generally, two candlesticks are placed at western-style banquets, and the candlesticks are placed on the center line of the tablecloth and at appropriate positions on both sides of the dining table. Pepper and salt bottles should be placed symmetrically on the center line of tablecloth according to the left pepper and right salt, and the bottle walls should be separated by 0? 5 cm, the distance from the bottom of the bottle to the bottom of the candlestick is 2 cm.

7. Place ashtrays and matches. The ashtray should be placed in front of the main machine and the auxiliary machine, with its center on the vertical line of the center of the display panel of the main machine and the auxiliary machine, and 2 cm away from the pepper and salt bottle. Matches are placed on the top of the ashtray, with the picture facing up. When placing, start from the right side of the first owner and place an ashtray every other person.

Fourth, the functions and types of napkins

Napkin folding is one of the pre-meal preparations. The main job is that restaurant waiters fold napkins into various patterns, insert them in wine glasses or cups, or put them on plates and dishes for guests to use when eating.

1. Functions of napkins

Napkins, also known as mouth cloth, are a kind of sanitary products in restaurants and an art of decorating and beautifying the dining table. The main functions of napkins are as follows.

(1) napkins are sanitary products in catering services. When a guest has a meal, the waiter puts the napkin on the guest's leg or chest. Napkins can be used to wipe your mouth and prevent soup and wine from staining your clothes.

(2) napkins can decorate and beautify the dining table. Different napkin patterns contain different banquet themes. Placing napkin flowers with different shapes on the dining table not only beautifies the dining table, but also adds a solemn and warm atmosphere, giving people beautiful enjoyment.

(3) The napkin pattern can set off the dining atmosphere. If the napkin is folded into patterns such as magpie and dove of peace, it represents cheerfulness, peace and friendliness, giving people a sincere feeling. If you give a couple a flower pattern that is more than flying wings and soul mate, you can express your best wishes for a long-term harmonious relationship.

(4) Placement of napkin pattern can indicate the seat of the guest of honor. When folding napkin flowers, you should choose the guest's pattern, and the height of the guest's pattern is higher than other patterns to show your dignity.

2. Types of napkins

(1) According to the texture, napkins can be divided into cotton fabrics and chemical fiber fabrics. Cotton napkins have good water absorption, strong detergency, crisp after ironing and good modeling effect, but the best effect is to fold them once. Chemical fiber fabrics are brightly colored, transparent and elastic. If the first molding fails, it can be molded twice, but the water absorption is poor and the decontamination is not as good as that of cotton fabric.

(2) According to the color, there are two kinds of napkin colors: white and color. White napkins give people a clean, hygienic, quiet and elegant feeling. It can adjust people's visual balance and calm people's emotions. Colored napkins can enhance the dining atmosphere, such as red and pink napkins, giving people a solemn and warm feeling; Orange and goose yellow napkins give people a noble and elegant feeling; In summer, lake blue can give people a cool and comfortable feeling.

3. Precautions for napkin folding

(1) Wash hands and disinfect before operation.

(2) Operate in a clean tray or tray.

(3) Don't bite with your mouth when operating.

(4) When putting the flowers into the cup, pay attention to hygiene. Fingers are not allowed to touch the cup mouth, and fingerprints are not allowed to be left on the cup body.

(5) The folded napkin should be placed at 2/3 of the height of the cup.

4. The purpose of napkin folding flowers

The choice and application of napkin patterns should generally be considered according to the nature, scale, specifications, names of cold dishes, seasons, religious beliefs, customs and habits of guests, the arrangement of guest and host seats, and the needs of table decoration. The general principle is:

(1) Choose the flower pattern according to the nature of the banquet. For example, napkin flowers for the purpose of welcoming, thanking and expressing friendship at banquets can be designed as friendship baskets and doves for peace.

(2) Choose the flower pattern according to the scale of the banquet. Generally, large banquets can choose simple, fast, straight and beautiful patterns. Small banquets can use different patterns on the same table to form a diverse and coordinated layout.

(3) Choose matching patterns according to the fancy cold current. If the cold current is "swimming fish", the napkin flower can choose the shape of "goldfish".

(4) Choose the flower pattern according to the seasonal season. Use the patterns on the table to reflect the seasonal characteristics and make it seasonal.

(5) Choose flower patterns according to the guest's identity, religious beliefs, customs and hobbies.

(6) Choose patterns according to the arrangement of the guest and host seats. The napkin flower on the host's seat of the banquet is called the main flower, and the main flower should be beautiful and eye-catching, so as to make the theme of the banquet more prominent.

Fifth, the artistry of folding napkins.

1. Basic requirements for finishing folded napkins

Napkin is a common item on the dining table. Napkin folding is an artistic creation, which can set off the atmosphere of the banquet and increase the artistic effect of the banquet. Therefore, restaurant waiters should master the basic requirements of napkin folding.

(1) Highlight the theme. Choose the pattern according to the guest's seat. At the banquet, the napkin folded on the seat of the guest of honor is called the main flower. Generally, the main flower should choose a pattern with rare varieties, fine folding and eye-catching appearance to highlight the theme and respect the guest of honor.

(2) Pay attention to coordination. The coordination of napkin stacking means that whether it is a large or small banquet, napkin stacking should be consistent in height and size except for the theme, and a table or a group of tables should be arranged as a whole. Generally speaking, the main napkin is folded differently from others.

When only one table has different flower patterns, the main flower should be obvious. If the selected pattern is short, it should not be too different from the main flower. Except for the main flower, if there is a big difference in height, the main flower should be the main flower, and other flowers should not exceed the main flower. At the same time, the height should be arranged alternately, and the tall flowers and short flowers should not be crowded together to make the whole table coordinated.

2. The artistry of folding napkins.

Napkins folded on the dining table are both abstract and vivid. If each pattern is to play a role, the restaurant waiter should know the best viewing position of each pattern, and pay attention to the following points when placing it.

(1) The main flower should be placed in the theme. The main flowers are placed in the theme, and the napkin flowers are generally placed on the seats of other guests, but the height should be uniform and patchwork, so as to achieve a visual art beauty.

(2) Fold the napkin so that it faces the viewing surface of tourists. When placing folded napkins, guests should look at them from the front, such as gloating and doves of peace, facing each other. Suitable for side viewing, the best viewing surface should face the guests.

(3) Similar patterns are staggered. When placing different kinds of flowers on a table, flowers with similar shapes should be staggered and placed symmetrically.

(4) Properly grasp the depth of the napkin in the cup. After the napkin is folded into a pattern, the depth in the cup should be moderate. The inner part of the cup should be folded neatly and regularly.

(5) put the distance evenly. All kinds of napkin flowers should be evenly spaced, so that the flowers do not cover the tableware and do not hinder the service operation.

Napkin flower is not only a sanitary product for dining, but also a work of art on the table, which has two properties of practicality and appreciation. Restaurant waiters should carefully master the folding method of napkin flowers, combine technology with artistry, and achieve the integrity and harmony of the table top.

3. The new trend of napkin folding development

(1) The lines are concise and lively. Because this pattern needs short time and fast speed, and after this pattern is spread out, the napkin has few wrinkles, which is practical and convenient.

(2) The trend is disk flower. Because the cup flowers are inserted into the cup by hand, the hands should be strictly disinfected before folding. The use of plate flowers can reduce the link of holding cups and satisfy the guests' clean and hygienic psychology. Therefore, it gradually develops in the direction of disk flower.

Six, the basic skills of napkin folding

The basic methods of napkin folding are pushing, folding, winding, pulling, pinching and wearing, which are introduced below.

1. Leave

(1) When discounting, the two thumbs are in a line, the fingers are outward, and the fingers are pushed against the napkin, so that the folds formed are more uniform.

(2) Beginners can pull back with their forefinger or middle finger. At this time, the finished pleat should be blocked with the index finger, the middle finger controls the distance of the next pleat, and the three fingers cooperate with each other.

(3) When pushing and folding, it should be carried out in a smooth plate or tray.

(4) Push-fold, which can be divided into straight-line push-fold or diagonal push-fold, big-end small-end fold or semicircular or circular fold.

fold

It is to fold the napkin in parallel, 20% or 40% or fold it into other shapes such as triangle and rectangle. The requirements of folding are: be familiar with the basic shape, calculate the angle before folding, and fold at one time. Avoid duplication, so as not to leave a crease on the napkin, which will affect the appearance of the napkin.

3. Volume

A technique of rolling a napkin into a cylindrical shape and making various patterns. The winding methods can be divided into linear winding and spiral winding. Straight roll: both ends of napkin must be rolled flat; Spiral roll: you can fold the napkin into a triangle first, and the edge of the napkin is not flat. Whether it is a straight roll or a spiral roll, the napkin should be tightly rolled. If the roll is loose, a soft fold will appear at the back fold.

Pull over

Turn the folded part of the napkin into the required pattern for folding flowers and birds. The operation method is:

(1) Hold the napkin in one hand, and turn the corner of the drooping napkin in the other hand to pull it into the head, neck, wings and tail of the flower and bird.

(2) When pulling the leaves of flowers, we should pay attention to the symmetry of the leaves, the same size and the same distance. When pulling a bird's wings, tail or head, you must pull it straight, not soft.

squeeze

Pinch method is mainly used to fold the bird's head.

When operating, pull the bird's neck first (the bird's neck usually uses a corner of the napkin); Then hold the top of the bird's neck with the thumb, forefinger and middle finger of one hand; Press the sharp corner of the top corner of the napkin with the index finger down and inward, and the thumb and middle finger pinch the pressed corner out of the sharp mouth.

dress

It refers to a technology that uses tools to infiltrate and collect from the interlayer folds of napkins to form folds and make the shapes more realistic and beautiful. Hold a folded napkin in your left hand when you wear it; Hold chopsticks in your right hand and put one end of chopsticks in the sandwich fold of napkin; Put the other end on yourself, and then use the thumb and forefinger of your right hand to pull the napkin on the chopsticks bit by bit until the chopsticks pass through. Stretch the wrinkles evenly. After wearing it, put the folded flowers in the cup first, and then take off the chopsticks, otherwise the folds will be loose.

The fourth quarter all kinds of food operation procedures training

First, the introduction method of Chinese food

Chinese food, one dish and one style, one dish and one method, just one dish. Using different processing methods, you can make several dishes with different flavors with the same raw material; The same processing method, with different seasonings, will also form a variety of dishes with different tastes; The same raw materials and spices, with different processing methods, make different shapes of dishes, and so on. Because Chinese food has various similarities and differences, it forms the characteristics of Chinese food. Therefore, when restaurant waiters introduce the characteristics of dishes to guests, they can introduce them according to the different characteristics of dishes.

1. Introduction of raw material characteristics

When reporting the name of the dish to the guests, we should introduce the main raw materials used in the dish to the guests, so that the guests can have a more intuitive choice when spending.

2. Introduction to the characteristics of cooking methods

While introducing cooking methods to guests, it is also a process of publicizing cooking skills to guests. The introduction of different cooking methods, such as frying, frying, roasting and roasting, can provide guests with the service of taste prophet.

3. Introduce the characteristics of dishes

Introduce the characteristics of dishes to guests, make them interested in food, and thus improve the recognition rate of guests.

4. Introduce the taste characteristics of dishes

Introduce the different tastes of different dishes to the guests one by one, and create a variety of choices for the guests to meet their different needs.

5. Introduction of special diet methods

In a wide variety of dishes, some dishes are delicious, because all the ingredients needed for the dishes have been put in the finished dishes. But some dishes need different seasonings and condiments. For this kind of dishes, the restaurant waiter should introduce the specific eating methods to the guests to achieve the best eating effect of the dishes. At the same time, the specific introduction process of special dishes such as roast duck, drawing, rinsing, roasting and frying is also a magic weapon to arouse guests' dining mood.

Second, the main characteristics of western food

There are many kinds of western food dishes, the most obvious characteristics are rich materials, exquisite materials, attention to nutritional value, exquisite seasonings, diverse varieties, small scale of operation and meticulous technology.

Western-style dishes mainly come from Britain, France, the United States, Italy, Russia, Turkey and other countries, that is, Europe and the United States and other countries and ethnic groups. Every country and nation has its own unique eating habits and characteristics. Therefore, its cooking methods and service methods are also varied. But in some respects, it has similar or identical features, such as:

1. Rich in materials and exquisite in materials.

As far as cooking is concerned, western food has the characteristics of rich and exquisite materials. The raw materials used in western cooking are all kinds of animal meat, aquatic products, game, poultry, fruits and vegetables, dairy products, cereals and so on. They not only pay attention to materials, but also pay great attention to grading and grading materials to ensure the quality of their cooking.

2. Pay attention to the nutritional value of western food.

Providing food for consumers requires delicious, hygienic and nutritious food. Therefore, western cooking pays great attention to the content of nutrients in the diet, as well as the nutritional structure and value of dishes.

3. The seasonings are exquisite and diverse.

Western food pays great attention to the collocation of seasonings, and a dish often needs a combination of various seasonings to become a dish. If you prepare an ordinary red sauce, you need more than ten kinds of seasonings and ingredients such as red soup, onion, carrot, pepper, fragrant leaves, celery, garlic, tomato sauce, spicy soy sauce, sugar, salt, lemon, butter and flour.

Different kinds of wine are used in cooking, such as brandy, red (white) wine, rum and liqueur.

4. Small amount of operation and meticulous process.

Western dishes are mostly served, and they are used to the above operations. For example, fried steak is fried in limited quantities, and now it is sold. Only in this way can we ensure that the finished dishes are tender, smooth and delicious. The process of making western food dishes is also complicated and meticulous. For example, an ordinary fried pork chop needs eight processes, such as removing tendons, removing fat, cutting into pieces, fixing plates, chopping, adding flavor, patting powder, dragging eggs, wrapping skin and frying.

Three. Ordering service provided by waiters for guests.

1. Method of recording guest orders

(1) Use the recording method of order memo. A memorandum of ordering should be printed on the menu, and the waiter only needs to mark the corresponding dishes on the memorandum according to the dishes ordered by the guests. In duplicate, one for the guests and one for the kitchen. If the guests change their minds and change their orders, the waiter will cross out the items on the memo menu, which can prevent confusion. This method is very simple and is often used for breakfast and room catering service.

(2) Use sticky notes to record the method of ordering food. The waiter at the dining table or the waiter who is in charge of ordering food will write down the table number, the number of diners, the date and the waiter's name on the ordering list before the guests order food, and record everyone's position at the dining table according to the self-compiled system or abbreviation, and then record everyone's ordering situation.

Record the position of the guests at the dinner table can be self-compiled system, self-compiled system has the following methods:

① Stand in the left corner of the dining table and record the order from the guests on your right;

Take someone as a reference, such as a lady in a red coat;

③ Proceed clockwise based on the southeast and northwest directions;

(4) Number the chairs of each table according to the fixed position. Using windows, gates or other obvious targets as reference points, number the first chair of each table as 1 and record it as "no? 1"。 When recording the guest's order, write the numbers of these chairs on the paper, and try to use abbreviations to save time and quickly record the names of the dishes. After the self-compiled system is determined, restaurant employees are required to be familiar with and master the meaning of each system code.

2. The waiter reads the order while singing.

In the small restaurant, the waiter sings the guest's order and sends the information to the kitchen staff. This method requires the waiter to have a clear mind and accurate memory.

3. Computer records of ordering food

This method is becoming more and more popular in modern high-end hotels and restaurants. Enter the guest's order, including quantity, price, total amount and other items into the computer, print it out, give it to the guest and notify the kitchen through the screen display.

Notes on ordering food

(1) The waiter should pay attention to the guest's order carefully.

(2) Use abbreviations to record the order. This abbreviation should be familiar to everyone.

(3) The waiter shall not leave the table until he is sure that the order has been recorded.

(4) If in doubt, ask again to avoid omissions or mistakes.

(5) Pay attention to the dishes ordered by each guest, the cooking procedures required for each dish, the raw materials used and their side dishes, etc. This can save the unnecessary running of the restaurant and kitchen and avoid the impatient waiting of the guests.

(6) The waiter should remember the cooking time of various dishes and soups and inform the guests wisely. The guest can change his order after weighing.

(7) When the guest orders the wrong dish, don't quarrel with the guest, be tolerant, patient and flexible.

(8) When guests using the same menu ask for separate checkout, they need to inform the kitchen to prepare. Using some special marks and abbreviations to represent it will make the program faster.

5. Place the order record table

How to put the order record sheet and the information delivery point menu in the kitchen is not only related to the chef's preparation of food, but also has a great influence on the whole service effect. Every restaurant should work out a set of effective methods. The following three methods are the most common:

(1) Put the order record sheet on the circular shelf. The waiter puts the order records in order or according to the table number in the kitchen; The new ordering record is placed on the right to ensure that the chef starts to prepare from the dishes on the left list according to the order of the guests' ordering; The person who receives the order record must repeat the order to ensure accuracy; When the dishes on the a la carte menu are ready, the chef should put the order record and bill on it to help check whether the order is ready.

(2) The waiter inputs the ordering record into the computer system, and the kitchen can see the ordering items displayed on the screen through automatic transmission.

(3) The kitchen appoints one person (chef or other staff) to sing and read each menu.

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