First of all, French service
1, French service features
Traditional French service is the most luxurious, meticulous and thoughtful service in western food service. Usually, French service is used in French restaurants, namely steakhouse. French restaurants are luxurious and elegant, with European court style. High-quality porcelain and silverware are often used as tableware, and crystal cups are often used to hold wine. Usually use trolleys or side tables to heat, season and cut vegetables for customers. In French service, the preparation of service desk is very important. Usually make all the preparations for the service desk before opening. French service pays attention to service procedures and manners, service performance, attracts guests' attention and is considerate, so that every customer can be fully taken care of. However, the French service is slow, requires a lot of manpower and has a high meal fee. The utilization rate of restaurants and the surrounding rate of seats are relatively low.
2. French service method
(1) Get ready for French service.
On the dining table of French service, Shanghai cotton pad is laid first, and then tablecloth is laid, which can prevent the sliding between tablecloth and dining table and reduce the collision sound between tableware and dining table. Decorative plates are usually made of high-grade porcelain or silverware. Align the center line of the decorative board with the center line of the dining chair, and the decorative board is 1~2 cm away from the edge of the dining table. Put the napkin on the decorative plate. Put a fork on the left side of the decorative plate, a bread plate on the left side of the fork, and a butter knife on the bread plate. Place a knife on the right side of the decorative panel with the blade facing left. The spoon is usually placed on the right side of the knife. Put all kinds of wine glasses and cups on the knife. The knife and spoon are placed above the decorative plate.
(2) Traditional two-person cooperative service
Traditional French service is one of the most thoughtful service methods, and two waiters serve at the same table. One is an experienced waiter, and the other is a waiter assistant, which can also be called a waiter assistant. Waiters ask customers to sit down, accept their orders, pour drinks for customers, cook in front of customers, season dishes, divide dishes, plate them and send bills. Help the waiter to cook, deliver food to the guests, remove the tableware and clear the table. In French service, the waiter will perform some simple cooking performances or cut vegetables and serve them in front of the guests. Her assistant carries every dish with his right hand. Usually, bread, butter and side dishes come from the guest's left, because they are not a single dish. Pour wine or drink from the guest's right hand, and take back the empty plate from the guest's right hand.
(3) Serve soup
When the guest orders soup, the assistant waiter brings the soup into the restaurant with a silver basin, and then puts the soup on the cooking stove for heating and seasoning. The processed soup must exceed the amount needed by the guests to facilitate the service. When the assistant waiter brings hot soup to the guests, the soup tray should be placed above the saucer and a square napkin should be used. This kind of napkin can keep the waiter from burning his hands when serving, and it can also prevent the waiter from pressing his thumb on the saucer. After putting the soup from the silver basin into the customer's soup plate with a spoon, the assistant waiter will serve it from the right side of the customer with his right hand.
(4) Main course service
The main course service is almost the same as the soup service. The waiter puts the dishes cooked on the spot into each guest's main dish, and then the assistant waiter brings them to the guests. For example, when a waiter serves steak to a customer, the assistant waiter takes out half-cooked beef, potatoes and vegetables from the kitchen. The waiter stirs the ingredients in front of the customer, reheates the beef, then cuts it and puts the dishes on the plate. At this time, the waiter should pay attention to the guest's sign and see how big the steak he wants. At the same time, salad should be served, and the waiter should put the salad on the table from the left side of the guest with his left hand.
Second, Russian services
1, Russian service features
Russian service is a widely used service method in western food. The table layout of Russian service is almost the same as that of French service. However, its service mode is different from French. Russian-style service pays attention to elegant manners, showing all customers neat and beautiful platters, allowing customers to appreciate the chef's decoration and skills, and also stimulating their appetite. Russian service, each table only needs one waiter, the service method is simple and fast, and there is no need for large space when serving. Therefore, its efficiency and the utilization rate of restaurant space are relatively high. Because the Russian service uses a lot of silverware, and the waiter distributes the dishes to every customer, so that every customer can get respect and thoughtful service, which adds to the atmosphere of the restaurant. Because the Russian service is to divide the dishes into a small plate, you can send the remaining and unfinished dishes back to the kitchen, so it is unnecessary to waste. The investment of Russian silverware is very large, and improper use and storage will affect the economic benefits of restaurants. In Russian-style service, the biggest problem is that customers who are finally assigned to dishes will always have some feelings that affect their appetite when they see that there are few dishes left in the big silver plate.
2. Russian service method
(1) distribution board.
The waiter first sent the corresponding empty plate, appetizer plate, main course plate, beet plate and so on. Use your right hand from the guest's right. Pay attention to cold dishes, that is, unheated dishes, and hot dishes, that is, overheated dishes, to keep the temperature of food. The upper plate rotates clockwise.
(2) transporting vegetables.
All the dishes are cooked in the kitchen, and every dish on every table is put in a large shallow dish. Then the waiter took the silver plate from the kitchen to the customer's table with shoulder supports and covered it with hot dishes. Stand at the guest table.
(3) Distribute dishes
The waiter holds the tray on his chest with his left hand, and operates the service fork and service key with his right hand to divide the dishes from the left side of the guest. The dishes are divided counterclockwise. Pour wine, drink, and plate are all on the guest's right.
Third, American service.
1, American service features
American service is a simple and quick way of catering service. A waiter can look at several tables. American service is simple and fast, the cost of tableware and labor is relatively low, and the space utilization rate and dining turnover rate are relatively high. American service is an ideal service method for western dim sum and western banquet, which is widely used in cafes and western banquet halls.
(1) The American dining table is paved with Shanghai cotton pad first, and then with tablecloth, which can prevent the sound quality of tablecloth and dining table from sliding and reduce the collision sound between tableware and dining table. Hang at least 30 cm around the tablecloth. But the tablecloth should not be too long, otherwise it will affect the customer's attendance. Some cafes spread a small square tablecloth on the tablecloth, so when you rearrange the table, you only need to replace the small tablecloth, which can save the washing times of the big tablecloth. At the same time, it also plays the role of decorating the dining table. Usually, every two customers use a sugar cup, a salt cup and a pepper bottle.
(2) Place the folded napkin on the dining table, so that its midline is aligned with the midline of the dining chair, and the bottom of the napkin is 1cm away from the edge of the dining table. Put two forks on the left side of the napkin, with the tips of the forks facing up and the bottom of the fork handle aligned with the napkin. On the right side of the napkin, a knife, a butter knife and two teaspoons are placed in turn from the napkin. The blade is left, the tip of the knife is up, and the bottom of the handle is down, parallel to the napkin. The bread plate is placed above the fork. Put the water cup and the wine cup above the knife, at a distance of 1 cm, with the cup mouth facing down. When the customer arrives at the dining table, turn the glass upside down and pour cold water.
2. American service method
In American service, dishes are cooked and served by chefs in the kitchen. Restaurant waiters use trays to transport dishes from the kitchen to the service table in the restaurant. Cover the hot dishes and open the plate cover in front of the customers. In the traditional American service, when serving food, the waiter is on the guest's left, serves food from the guest's left with his left hand, takes away the used plates and tableware from the guest's right, and pours drinks from the guest's right. At present, American service in many restaurants starts from the customer's right hand in a clockwise direction.
Fourth, British service.
British service is also called family service. The service mode is that the waiter sends the cooked dishes from the kitchen to the restaurant, the owner of the customer cuts the meat and loads the vegetables, and the waiter delivers the dishes to each guest in turn. Condiments, sauces and side dishes are all placed on the dining table, and customers pick them up or pass them on to each other. The service family atmosphere in Britain is very strong, and a lot of service work is done by the guests themselves, so the pace of dining is slow. In the United States, family-style restaurants are very popular, which use English service.
Verb (abbreviation of verb) comprehensive service
Comprehensive service is a comprehensive service model that combines French service, Russian service and American service. Many western-style banquets are served in this way. Appetizers and salads are usually American; Serve soup or main course with Russian or French service; Serve dessert in French or Russian. Different restaurants or different meals choose different service combinations, which is closely related to the types and characteristics of restaurants, the consumption level of customers and the sales methods of restaurants.
Intransitive verbs self-service
Self-help is to put the dishes prepared in advance on the table. After entering the restaurant, guests can pay for a meal, and then they can choose dishes that suit their tastes and bring them to the table. This way of eating is called buffet. The waiter's job is mainly to tidy up before meals, remove used tableware and wine glasses and supplement the dishes on the table.