Briefly describe the service mode of Chinese and western food?

In its long-term development process, Chinese food is eclectic and gradually forms its own service model, which is compatible with many characteristics of Chinese food. Common Chinese food service methods include * * * meal, revolving table meal and separate meal.

1, * * * catering service

* * * Meal service is more suitable for 2-6 people. Its service procedures and forms are as follows:

When setting the table, put one or two pairs of chopsticks and spoons according to the size of the table and the number of people eating. When serving, the waiter stands in the right place and puts the dishes on the tray on the table. Name the dishes and introduce the characteristics to the guests.

When providing * * * meal service, you should pay attention to the following matters.

Chinese food is often served at the same time as all the dishes on the stage. Waiters should pay attention to the collocation of different dishes on the table, especially the collocation of meat and color. When serving, pay attention to the selection of appropriate public tableware, which is convenient for guests to take food and avoid using the same tableware. When the dishes on the countertop can't be put down, ask the guests for advice, tidy the countertop, remove the dishes with less leftovers and don't stack them.

In case of foreign guests dining, they should take the initiative to provide them with western-style tableware such as forks and spoons. Whole chicken, whole duck, whole fish and other dishes should be cut into shapes that are convenient for chopsticks to hold. After all the dishes are served, you should inform the guests and ask them if the variety and quantity are enough. Finally, I wish the guests a satisfactory meal.

2. Turntable service

Turntable maintenance methods and procedures are as follows:

Dining table layout: table linen will be laid on the dining table according to the requirements of laying in table linen; Place the rotating shaft of the turntable base in the center of the table; Put the clean turntable on the rotating shaft and test whether it can rotate freely; Set the table according to the requirements of a light meal or banquet.

Turntable light meal service

Put 2-4 pairs of chopsticks and spoons on the table. The waiter serves food from a suitable position, gives the name of the dish and introduces the special dishes. Guests use ordinary tableware to get food for themselves. The waiter assisted the guests in distributing large dishes such as whole fish, whole chicken and whole duck. Replace the pelvis for guests between bony, prickly and completely different dishes. When changing dishes, pay attention to: first withdraw, then serve, first female, then young, first guest, then master.

Turntable banquet service

The waiter stood in the right place to serve and divide the dishes for the guests. When serving alone, the waiter divides the dishes according to the following procedures: take away the dirty dishes; Introduce new dishes; Clean bone plates are placed along the edge of the turntable; Distribute with public tableware; Invite guests to taste new dishes.

When two waiters serve together, divide the dishes according to the following procedures: (1) Take away the dirty dishes; Put on a clean pelvis; Introduce dishes; Two people cooperate to divide vegetables, one person divides vegetables, and one person delivers vegetables, paying attention to priorities; Invite guests to enjoy together.

3. Catering service

Side table service

Side table service is to set a fixed or movable service side table next to the banquet table, and put some clean bone plates and other tableware on the side table to serve the banquet. Its services are:

The waiter brought the dishes to the table with a tray and introduced the characteristics of the dishes to the guests. Put the dishes back on the service side table and prepare to divide them. Two waiters cooperate, one will divide the dishes, the other will take away the dirty dishes used on the dining table, and then put the bone plates of the newly divided dishes in front of each guest. Arrange the dishes left on the plate and put them back on the table so that diners can add them when needed.

Dish delivery service

The basic process of food delivery service: the waiter puts the clean bone plate on the guest. The waiter will send the dishes to the table, quote the names of the dishes and introduce the characteristics of the dishes to the guests. Put the plate on a small round tray with a clean towel. Hold the tray in your left hand and the spoon and fork in your right hand. The order of distribution is according to the guest and the host, and then clockwise around the table. It is suggested to divide the dishes from the guest's left side to avoid the interleaving of plates, spoons and forks.

After each guest is sent away, the waiter has to step back two steps before turning to serve the next guest. Finally, put the rest of the dishes in order and put them back on the dining table, so that guests can add O-pie dishes when they need them, which is similar to Russian service in western food.

Four services of western food

1, French service

Key points of French western food service: each table is equipped with a waiter and a service assistant to serve the guests. After the guests order, they make food in front of the guests, and ask the semi-finished products to have a look. Then they finish the production on a trolley with a heating furnace, and then ask the guests to taste it after loading. Remove the tableware from each plate. The menu goes well with the wine. Every time a dish is served, you must clean the table.

2. Russian service

Russian service is completed by the waiter. The waiter took out the food cooked and decorated by the chef from the kitchen and put it in a silver plate and a hot empty plate, and put the plate on the service side table of the western restaurant.

The right hand distributes the hot empty plates to the customers clockwise from the right side of the passenger seat, and then puts the silver plates on the table for the customers to watch. Then, holding a silver plate with a napkin in his left hand and a spork in his right hand, he distributed dishes counterclockwise around the table from the passenger seat side.

The order of serving is bread, butter, cold cuts, soup, fish, side dishes, main courses, snacks, fruits, coffee or black tea. The wine service is as elegant and meticulous as that in France.

3. British service

English western food doesn't need a plate, nor does it set the table. Except for soup plates and cold dishes, the rest are served in advance. The dishes ordered by the guests are placed directly in front of the guests for them to enjoy. Third, the service process generally does not deliver food.

British service, also known as family service, is mainly suitable for private banquets. English service is lively and labor-saving, but the pace is slow. Mainly suitable for banquets, it is rarely used in popular western restaurants.

4. American service

After the guests are seated, first turn the glass over and pour a glass of ice water. Serve with your left hand from the guest's left side, and remove the plate with your right hand from the guest's right side when removing the plate. After the main course is served, beets should be served. Remove the plate first, and then set the table. Other tableware generally does not move. The service is quick, and guests can eat for free.

Dining: After being seated, the host greets and begins to eat.

Don't overeat when eating. Finish the food on the plate. If it is not enough, you can take it again. If the waiter divides the dishes, if necessary, the waiter will take them when delivering them. If I can't eat or don't like the food, don't refuse it when the waiter serves it or the host takes it. Put a small amount on the plate and say, "Thank you, that's enough." Don't look embarrassed about those bad dishes.

Eat gracefully. Shut up and chew, don't drink soup, and don't make any noise when eating. If the soup and vegetables are too hot, wait until they are cold. Don't blow them with your mouth. Don't spit out the fishbones and bones in your mouth directly. Cover your mouth with a napkin, take it out with your hand, or spit it gently with a fork and put it on a plate.

Leftovers and used tableware toothpicks should be put on the plate, not on the table. Don't talk with food in your mouth. Cover your mouth with your hand or napkin when picking your teeth.

Tableware use

Chinese tableware is mainly bowls and chopsticks, while western food is knives, forks and plates. Foreigners are usually invited to eat Chinese food, which is mostly eaten in the west. Chopsticks and knives and forks are set. The use of a knife and fork is to hold a knife in your right hand and a fork in your left hand, cut the food into small pieces and then send it to your mouth with a fork. Europeans don't change hands when using, that is, they hold the fork in their left hand from cutting to feeding.

After cutting, the Americans put down the knife and took the fork in their right hand to the food entrance. Take it from outside to inside in the order of knife and fork when eating. After eating each dish, put the knife and fork together on the plate to show that you have finished eating. If you haven't finished eating, put it in a figure of eight or a cross, and the knife edge should be inward. When eating chicken and lobster, the owner can tear it with his hand when he signals, otherwise he can cut the meat with a knife and fork and cut it into small pieces to eat.

When cutting meat with bones or hard shells, the fork must firmly hold the meat, and the knife should be cut close to the fork edge to avoid slipping. When cutting vegetables, be careful not to hit the plate too hard and make a noise. Foods that are not easy to fork, or foods that are not easy to fork, can be gently pushed onto the fork with a knife. Eat without a spoon except for soup.

Soup is served in a deep plate or a small bowl. When drinking, scoop it up from the inside out with a spoon and put it in your mouth. When you finish eating, you can lift the plate out slightly. Eat fishy food, such as fish, shrimp, game, etc. Add lemon. You can squeeze out the juice by hand and drop it on the food to remove the fishy smell.

The basic principle is to hold a knife or spoon in your right hand and a fork in your left. If there are more than two, you should take them from the outermost one in turn. The way to hold a knife and fork is to gently hold the tail end and press the index finger on the handle. The spoon can be held with a pen. If you feel inconvenient, you can change your right hand to hold the fork, but it is impolite to change it frequently. When eating big vegetables, you can fold and cut them with a knife and fork. Soft food can be put on a fork and arranged with a knife.