Serving etiquette at family banquet

Whether the serving order of family banquet is reasonable or not is related to the atmosphere of the banquet and the appetite of the guests, and can reflect the cultural accomplishment of the host and respect for the guests. The following is the emphasis on the serving order of my family's New Year's Eve dinner. Please refer to. For more details, please click to view.

Whether the serving order of family banquet is reasonable or not is related to the atmosphere of the banquet and the appetite of the guests, and can reflect the cultural accomplishment of the host and respect for the guests. The order of serving the family banquet should not only be carried out according to the local customs, but also be appropriately adjusted according to the situation of the guests. The general order is cold dishes, stir-fried dishes or large dishes, beets and snacks, with high-quality first dishes at the front.

According to the designed menu, cold dishes are served first, and then top dishes, such as shark's fin, sea cucumber and petrel, are served. Followed by hot frying, hot frying should be based on different cooking methods, tastes and the distinction between meat and vegetables, at reasonable intervals. Then the big dishes come up one after another, during which you can also serve a salty point, and finally serve beets, desserts and so on. Note that sweet soup and dessert are the same as above, salty soup and salty spots are served together, and some meals and side dishes can be served after the big dishes are finished, mainly pickles and pickles.

The general principle of serving food is that it should be light before it is thick, and light before it is heavy (meaning salty). Serve high-quality dishes first, clean and tender dishes first, and then thick and juicy dishes. Shrimp fish rolls should be spaced apart, not the same as above; Dishes with special flavor, such as crab powder and beets, should be served later, otherwise other dishes will be boring.

When serving, each dish should be placed near the top, and the guests will pass it on to other guests after tasting it. When serving whole chicken, duck and fish, don't put your tail up, but put the freshest and best side of the raw materials first to show respect for the host and guest, and at the same time, it is convenient for people sitting above to take it. The finished dishes should be removed in time. When serving shark's fin and other dishes, the host can also divide the dishes for the guests. When serving food, you should serve it from the side. The speed of serving depends on the speed of the banquet. If the guests eat fast, the food will be served quickly. If the guests eat slowly, the food will be served slowly. It is necessary to prevent the phenomenon of disjointed serving and guests waiting for dishes, and also to avoid serving too fast and being at a loss, which will affect the appetite of guests.

If a modern family holds a western banquet, the order of serving is cold dish, soup and hot dish, and aperitif and cocktail should be served before the meal. Western food starts with cold dishes, and there are two ways to serve. One is to put cold dishes on the table before the guests sit down. The other is to entertain guests and sit down before serving cold dishes. Cold dishes include assorted dishes, salads, butter, jam and bread. After cold dishes are served, soup should be served first, and then hot dishes should be served. If you have several hot dishes, you should pay attention to the reasonable collocation of meat, fish, poultry and shrimp with various vegetables. After the guests order, they will be served with various desserts and fruits, and finally, black tea, coffee and other drinks. At the same time, they should be given milk and sugar cubes so that some guests can take whatever they want.