Banquet service skills: banquet service order and suggestions.

1, serving order. The order of serving food at a banquet is generally cold dishes first, followed by big items, cigarettes and snacks. Every time a large piece is served, then two or three pieces are fried, and some have ten large plates. Among the fried cigarettes and chunks, the ones with high quality and high price are usually served first, such as famous dishes such as swallow dishes and shark's fin. This method of serving food is called "the first course" in Beijing's catering industry. This is reasonable, on the one hand, it can make customers feel good, on the other hand, customers only leave some poor dishes when they are full at last. If the expensive dishes are left behind, the customers are almost full, and when they eat again, they will naturally lose their taste, and the customers will be dissatisfied if they can't eat the rest. In addition, especially fresh and sweet dishes, such as crabs, beets such as hanging pulp, honey juice, etc., should be placed behind, so as not to affect the taste of other dishes.

2, side dish requirements. At the banquet, we should not only pay attention to the four aspects of color, aroma, taste and shape of each dish, but also pay attention to the proper coordination of color, aroma, taste and shape among the dishes at the whole table. It is also an important aspect to prepare dishes according to the changes of seasons. Sometimes dishes are cooked in each season, so we must change the contents of dishes according to the season to adapt to the season. Cooking methods are mainly braised, braised and casserole in winter, and steamed, fried, stewed, cooked and baked with cream in summer. Xia Dong's side dishes can be properly adjusted in spring and autumn.