2.4.6. Rules for serving restaurant guests by employees of the trading floor
Taking an order, rules of etiquette for a waiter
Guest service is the most important element of the entire enterprise. Therefore, service etiquette plays a dominant role in the overall perception of the quality of the work of the enterprise as a whole by the guest.
So, after the visitor takes a seat at the table, the waiter should approach him from the left and offer the menu (in expanded form) and the price list of wines (in a closed folder). If several people are sitting at the table by one company, the menu is served to the eldest of them. When meeting visitors, taking orders and serving, the waiter must follow the accepted rules of etiquette:
If there are women among the guests, you should help them take places at the table, substitute chairs; the menu is first offered to the eldest of them; after waiting a few minutes aside, one should kindly ask if the visitors have chosen anything; if the guests ask for advice on which dish to prefer, the waiter is obliged to immediately and readily come to their aid, trying to take into account the tastes of the visitors;
Advice expressed with apparent indifference is unacceptable, when the waiter, talking to the visitor, absently looks into the hall;
If the guest does not ask for help in choosing the menu, then the waiter is advised to wait patiently; at the same time, he should not lose sight of his site, timely serving already ordered dishes and snacks to other tables, removing used dishes, etc.;
When recommending a particular dish to a visitor, the waiter must competently tell about its taste qualities and cooking features; it should also be clarified how long it will take to fulfill the order;
If visitors, sitting at a table, have a long conversation, the waiter can, without waiting for the end of the conversation, ask: “May I take an order?”; this is necessary to speed up the service process;
An order from a visitor can be taken by a waiter, and from large companies or groups - by the head waiter; the order is recorded in a notebook of accounts in two copies under a carbon copy;
The basic rule of conduct in service is tact. Waiters must not:
Gather in groups in the trading floor;
Conduct loud extraneous conversations;
Sit down at the table of visitors;
lean against the wall;
Sit in the trading floor and eat, smoke;
The use of a handkerchief and a comb is permissible only in the utility room.
In all cases, the waiter must maintain self-esteem. When talking to visitors, he should stand straight, not leaning on the table or back of the chair. If a visitor shows tactlessness or rudeness, you should not enter into an argument with him, but try to resolve the conflict or seek help from the administration.
When talking with visitors, the waiter should be at a certain distance from them - not far and not close. Otherwise, in the first case, he will be forced to speak louder than required, and in the second - quieter than necessary.
When negotiating with clients, it is unacceptable to look the other way, keep your hands in your pocket or cross them. All this is an expression of disrespect for the guests. The order should be recorded standing opposite the customer, without bending the body, but only slightly tilting the head.
Orders should be taken very carefully to prevent any misunderstandings. If the order is large, you can repeat it to the visitor for verification, clarify the time of serving dishes, the degree of roasting of meat, etc.
If several visitors are sitting separately at the table, the waiter should approach each of them and open a separate account.
The appearance of the waiter plays a big role in the impression that visitors get from the restaurant. The visitor's gaze always marks the waiter's hairstyle, his clothes and bearing.
During work, the waiter must be carefully combed so that the hair fits snugly on the head and does not fall into the eyes. Do not use a comb during work (hair may get into the food) or straighten your hair with your hand (this may contaminate your hands, and, consequently, appliances).
The waiter should pay special attention to his mouth: rinse and disinfect the oral cavity with an antiseptic paste and rinse it with an odor-eliminating liquid.
Waiters should take special care of their hands. They need to be washed frequently. Nails should be short, well-groomed. During working hours, you can not wear rings, rings, etc. on your hands. Wristwatches can only be with unbreakable glass.
Foot care is very important. In addition to daily washing, massages are recommended to strengthen the muscles. Appropriate preventive measures are also necessary to prevent the expansion of veins and deformation of the feet.
Neat, well-tailored, carefully ironed clothes play a significant role in the appearance of waiters. The waiter must carefully examine it before starting work, clean it thoroughly, check whether the buttons are sewn on tightly, whether the shirt is clean enough, paying special attention to the cuffs and collar. Frequent change of socks and underwear is required. Shoes should be polished to a shine, with straight heels. It is best to make rubber heels on heels so that they do not make noise during operation.
As practice has shown, for a certain group of restaurant workers associated with serving visitors (head waiters, waiters, apprentice waiters, bartenders, wine bar bartenders, cloakroom attendants, elevator operators and porters), it is advisable to use uniforms. The uniform is required to be worn in the restaurant during business hours only.
Before entering the trading floor to serve visitors, the waiter must examine his toilet in the mirror.
Rules for serving food and drinks in a restaurant
When starting to place an order, the waiter must remember the general rules of service technology and strictly follow the accepted sequence for serving cold and hot snacks, various dishes and drinks.
First of all, you should follow the rule: bring all ordered dishes and drinks to the hall on a tray covered with a napkin, carrying it on your left hand, and, if necessary, hold it with your right. Wearing a tray on the left hand is due to the fact that the waiter approaches the guest from the left.
There are several ways to carry trays: on the area of the entire palm and widely spread straight fingers, on the tips of five fingers (light tray). The tray with dishes cannot be lifted above the shoulder (an exception can be made only in the utility room). It is not recommended to carry anything on a tray without first covering it with a napkin; the napkin reduces sliding of objects, prevents a possible breakage of dishes. You should not carry an empty tray, lowering it down to knee level.
Dishes and drinks are placed on the tray in only one row; heavier items should be closer to the waiter, and taller items should be in the center of the tray.
Culinary products brought from the kitchen on dishes, in bowls and rams, should be shown to the customers, and, having received their permission, laid out on plates.
When laying out food on plates directly at the dining table, the waiter should approach visitors with a dish on the left side. The dish with food is held in the left hand. Serve food on plates, as well as put clean plates with the right hand on the right side of the visitor sitting at the table.
If the dish is laid out on plates on the utility table, then it is moved to the dining room. The dish is placed on the side or behind the plate, on which the culinary products are transferred, using the layout devices.
When serving a glass of water, cigarettes, matches, bills (on a plate or a small tray), it is customary to approach from the left side. You can remove used dishes from both the right and left sides.
It is very important that cleanliness and order are maintained on the table at all times, for which you should:
Remove used dishes, glasses, glasses in a timely manner;
Sweep the crumbs with a brush into a scoop;
Especially carefully monitor the cleanliness of the cutlery, changing them after each meal.
If a visitor has dropped a fork or napkin on the floor, you should immediately give him a clean appliance on a small tray or plate, and only then pick up and remove the fallen item.
When laying out cutlery, placing plates and dishes, the waiter must remember the following rules:
The thumb should be over the edge of the plate;
Do not touch the edges of the cup, glasses;
The saucer under the glass should always be dry;
Devices can only be taken by the handles;
Arrange glasses, glasses, cups, put appliances should be silent and accurate;
When cleaning the table, do not brush the crumbs onto the floor;
Bring the next dish after the used dishes are removed from the table from under the previously served dish;
When serving, a dish or plate is taken with a handbrake, after wiping the bottom.
A certain sequence of serving drinks, snacks, dishes has been established. At first, as a rule, mineral or fruit water, bread, snacks, wines received in the buffet are put on the table, and then hot dishes are served. Plates for hot dishes are heated to 40-50 ° C, and for cold dishes they are somewhat cooled, approximately to room temperature.
When leaving the hall to fulfill an order, it is advisable to grab extra or used dishes and cutlery, and bring ready-made dishes on the way back.
The waiter must remember: before putting the used dishes from the table onto the tray, they clean it from the remnants of food, taking away up to 10 plates at the same time. Heavy stacks of plates are placed in the middle of the tray.
Consider in detail the rules for serving dishes in a restaurant.
Serving snacks
As a rule, lunch in a restaurant starts with a snack. The range of snacks is extremely varied. Snacks can be divided into cold and hot. Both of them serve as a good means to stimulate appetite and diversify the table.
Among the cold appetizers that enjoy world fame, as a delicacy, one can name granular caviar (from beluga, sturgeon, stellate sturgeon), pressed, chum; salads from vegetables, meat and others, assorted meat and fish, marinated fish, aspic, etc. are widespread.
Hot appetizers are more often served at banquets, festive lunches and dinners. On ordinary days, the restaurant prepares hot appetizers by order of visitors. A characteristic feature of hot appetizers is cutting food for them into small pieces (so that the visitor does not need to use a knife).
The most frequently ordered hot appetizers are mushrooms (champignons or porcini), pancakes, game julienne, etc.
Cold appetizers are recommended to be served in porcelain dishes, hot appetizers - in cupronickel. The temperature of the served cold snacks should be no higher than 14 "C. Some products that make up the snacks must be chilled, such as butter.
Snacks served on the table should have an aesthetically pleasing appearance. For this purpose, greens are widely used - parsley sprigs, beautifully laid on a dish with an appetizer, figured cuts of vegetables, a thoughtful color combination of products that make up appetizers.
When receiving snacks at the distribution, the waiter should pay attention to their external design: check if the butter has melted, if there is enough food ice in the caviar bowl, etc.
Cold appetizers are brought on a tray along with the utensils to be used and placed on a utility table. If fish is ordered, a snack knife and fork is required, not a fish knife and snack fork. In the dishes with snacks, the waiter puts cutlery for layout. Then, with the permission of the guests, he serves snacks on the dining table. It should be remembered that snacks in tall dishes are placed closer to the center of the table, and in lower ones (for example, on trays) - to the edges of the table. Snacks with side dishes are served on the table on the left side, and without a side dish - on the right.
If several types of snacks are ordered, they are put on the table in the same dish in which they were brought. When ordering a large number of various snacks, two or three types are put on the table, and the rest are laid out on snack plates and served to visitors during the service process.
There is an established order in which the appetizers are served. First, caviar and fish snacks are served (lightly salted, boiled, aspic fish, marinated, etc.). Then salads - fish, meat, vegetables and, finally, meat snacks - ham, tongue, pate, poultry, etc.
Serving first courses
Soups are hot and cold.
According to the method of preparation, there are clear soups (broths), dressing soups (shchi, borscht), puree-like soups (cauliflower, asparagus, chicken game soup). A separate group is made up of fruit and berry soups.
Clear soups are prepared with meat, chicken and fish broth. Broths for clear soups are prepared stronger than for dressing soups.
Dressing soups are characterized by a wide variety of products used for their preparation. These soups are made from vegetables, legumes and pasta. For dressing soups, roots and onions are sautéed, some soups are seasoned with white sauce.
Puree-like soups are prepared with meat broth, milk or a decoction of the products that make up the soups, which are wiped after cooking.
Soups are usually served in cupronickel bowls with lids, placed on small plates. Deep plates, broth cups for serving soups must be warmed up. To do this, they are placed in heating cabinets during the preparation of the restaurant for serving visitors. During the working day, as they are spent, the duty waiter replenishes their supply from the service.
The waiter, receiving bowls with first courses from the distribution, puts them on a tray, where there should already be deep plates and pouring spoons. Having brought the tray into the hall, he puts it on a sideboard or utility table and pours the soup into deep bowls placed on
small. When pouring soup, the waiter holds the pouring spoon as close to the plate as possible so as not to spill the soup liquid. The filled plate is held with the left hand at the level of the soup bowl. When spilling, the soup is not shaken, but the fat and sour cream are evenly distributed, if the first dish is seasoned with it, then the thick part of the soup is put in and the broth is poured after that. A spoon during daytime serving, if it is not placed on the table in advance, is served on a substitution plate.
There is another way to serve soups to visitors. The soup bowl is placed on a small plate on the dining table. To the right, a pouring spoon is placed on a deep plate. In this case, sometimes a little soup is poured into the visitor's plate, and he can top it up himself.
Broths and clear soups are served in bouillon cups, which are filled at the factory. The cup should be placed on the saucer with the handle to the left. Sometimes the saucer is placed on a small plate. The spoon is placed on a saucer or on the table to the right of the guest. To the broth, as a rule, croutons or a pie are served on a pie plate, which is placed to the left of the cup with broth. You can offer an egg (hard-boiled) or an omelet.
Refueling milk and cold soups are served in bowls, as are fruit and berry soups. When serving dressing soups, some features are taken into account. So, for daily cabbage soup, sour cream is served separately in a gravy boat. According to the Russian custom, you can serve buckwheat porridge on a plate or in a clay pot. Moscow borsch is served with a cheesecake or a piece of krupenik.
Some cold soups, such as botvinia, okroshka, are served in a salad bowl with food ice, chopped into small pieces or small shapes.
Serving second courses
The range of second courses offered to visitors of the restaurant is extremely diverse. These are dishes from fish, meat, game, poultry, vegetables cooked in boiled, fried, stewed, baked and other types.
There is an established order for serving second courses: first fish, then meat and poultry and game dishes, then vegetable, cereal, egg, dairy and flour dishes.
The following dishes are used to serve fish dishes: porcelain dishes for boiled fish, cupronickel round dishes for fried fish, cupronickel pans placed on small plates for baked fish. Sauce for boiled fish - for example, for pike perch in Polish - is served separately in a gravy boat.
When ordering fish dishes (Polish pike perch, mirror carp, etc.), the table is additionally served with fish knives and forks. Plates should also be warmed up. But when setting the table for fried fish, the plates are not heated, since the crust must remain fragile. It is advisable to put a plate for bones next to the patty plate.
If the fish is cooked with a whole carcass (from a live one), then it is also served as a whole, and on the auxiliary table the waiter puts it on plates if he has received the permission of the visitor.
Before preparing a dish from live fish, it should be shown to the visitor.
The following utensils are used for serving meat dishes:
For natural - steaks, entrecote, as well as breaded products (chops schnitzels) - cupronickel dishes;
Stewed in sauce, such as stew, - round rams or earthenware pots with a lid;
Birds and game - dishes; when laying out poultry or game in portions, the waiter must ensure that each plate contains a piece of white and dark meat;
Boiled vegetables - round cupronickel dishes; butter can be served separately;
Baked vegetables - pans in which they were cooked; if vegetables are served as an independent dish, and not as a side dish, only a large fork is used as a device - it is placed on the right side of the main plate or in front; if the vegetable dish contains any product that requires cutting, then a knife is added to the device.
Having received a ready-made second course at the distribution, the waiter brings it to the table along with heated plates and devices for layout, and puts it on the auxiliary table. Then he shows it to the guests and, after their permission, using the layout devices, lays out the dish on plates and serves it to the visitors.
Sometimes (with group service) the waiter brings the guests a dish that they put for themselves (a plate should be placed in front of each guest for this). When serving a plate or dish on the table, the waiter's thumb should lie on the board. Guests are served with dishes only on the left side, holding the dish in their left hand on a napkin.
Serving sweet food
Sweet dishes usually complete a meal in restaurants. Most of them have not only a pleasant taste, but also a high nutritional value. As a rule, they contain a significant amount of sugars, and some are rich in proteins and fats.
The assortment of sweet dishes is very diverse: kissels, compote, jelly, mousses, various puddings, casseroles, etc.
Before serving sweet dishes, it is necessary to remove all used dishes and freed cutlery, sweep crumbs from the tablecloth.
Most sweet dishes (jelly, compotes, ice cream, jelly) are served in bowls. They are placed on a dessert or pie plate, on which they put a dessert or teaspoon with the handle to the right.
Serving some sweet dishes has its own characteristics:
Jelly, mousses served chilled should be stored in a refrigerator at a temperature of 2 to 14 °C before serving;
Guryev porridge is served in a portioned pan in which it was baked, placed on a small plate covered with a paper napkin; milk foams, canned fruit or jam, as well as toasted almonds should be placed on top; apricot sauce is served separately in a gravy boat;
Puddings, casseroles are served on cupronickel dishes, portioned pans or in rams; when on vacation, pour sauce or syrup; sometimes sauces are served separately; for hot sweet dishes, the dishes are heated;
Ice cream is served in bowls, stacked in the form of balls and decorated with canned fruit. When serving ice cream from whipped cream (parfait), a round dish is used, on which it is cut into portions and laid out on dessert plates;
Fruits (previously washed with boiled water and dried) are served in vases; on the table there should be, in addition to dessert plates, fruit knives and forks; a vase is usually filled with fruits of various kinds - apples, pears, grapes, oranges; if the fruits were ordered individually by one of the visitors, then they are served on a dessert plate, making up a set of apple, pear, tangerine or orange, grapes;
Citrus fruits (oranges, tangerines) are sometimes served in bowls; in this case, they are peeled, divided into slices and poured with dessert wine;
Berries are usually served in bowls or used as dessert plates; icing sugar is served to the berries separately in a rosette; when serving berries with milk or cream, they are placed in a deep plate, and milk or cream is served in a milk jug.
Serving coffee
It is not uncommon for restaurant goers to end their meal with a cup of black coffee. Other hot drinks include tea and cocoa.
Black coffee is sold in small coffee cups. Sugar for coffee is served separately in the outlet.
Oriental coffee is served to the table in the same bowl in which it was prepared. If it is cooked in one pan for several servings, then first the coffee foam is laid out in cups, and then the coffee itself is poured. Drinking chilled water with ice is served separately.
Coffee with milk or cream. Hot milk or cream and sugar are served separately with black coffee. Black coffee in this case is sold in tea cups, milk and cream are served in milk jugs or creamers.
Coffee with ice cream - glaze, is released in a special cone-shaped glass with a capacity of 250 ml. In the absence of such glasses, it is released in an ordinary glass or glass. A dessert spoon and a straw are served separately. Recommended for dessert, especially in summer.
When serving coffee in coffee pots, an empty cup with a capacity of 100 ml is placed in front of the guest and, having received permission, they fill it. Usually there is coffee left in the coffee pot, it is placed to the right of the guest so that it is convenient for him to pour the second cup himself.
If coffee is served in cups, then they are placed on a saucer, where they put a teaspoon. Cups should be preheated. A glass of cognac or liquor is recommended for black coffee. Sugar in the socket for coffee is served separately.
When serving coffee on small trays, all items (coffee pot, cups and saucers, sugar bowl) are arranged in such a way as to achieve balance. The coffee pot is placed on the inner edge of the tray. This method of feeding the tray is also convenient because the weight falls on the inside of the hand, and the left hand gets tired less.
Serving tea
Tea is the most common drink on earth. It is drunk in all parts of the world, including Antarctica. On five continents, people have been cultivating tea for a long time, noticing that it stimulates the vital activity of the body, enhances its performance, and eliminates fatigue.
There are many varieties of tea: black, red, yellow, green. There are several hundred varieties of black tea alone.
There are a lot of ways to make tea, but an indispensable component of a tea drink, without which it is impossible to make tea, and an extremely important element for obtaining high-quality tea infusion is water. Water for tea, first of all, should not have any, even minor, side specific and extraneous odors. The second important requirement is the low content of dissolved minerals in the water, its “softness”. Spring water is considered the best for brewing tea.
Tea is prepared differently in different countries.
Japanese way. In Japan, they drink green and partly yellow tea. Yellow teas are brewed according to the classical Chinese method - directly into the cup, with an exposure time of 1.5-2 minutes. As for green teas, in most cases, before brewing, they are first ground into powder in special porcelain mortars, and then poured with boiling water in porcelain, pre-warmed spherical teapots with a capacity of 0.5-1 l. Dry kettles are heated on special braziers in a stream of hot air or in tubs of hot water and the entire surface (and not just the bottom) is evenly heated to a temperature above 50 ° C, but not higher than 60 ° C. Therefore, the handles of Japanese teapots are either made entirely of bamboo or braided with reeds so as not to get burned. The average bookmark rate is a teaspoon of tea powder per 200 g of water, sometimes a little more.
English way. The British are one of the most tea-loving nations in the world. They drink black teas, mostly South Asian - 50% Indian and 30% Ceylon, as well as similar East African (about 10%), and only a few drink Chinese tea, including oolong (red). The British drink tea with milk or cream. Preheat dry kettle. Then tea is poured into it at the rate of one teaspoon per one cup of water and one teaspoon "per teapot". The kettle is immediately poured with boiling water (twice) and infused for 5 minutes. While the tea is infused, milk is poured into very hot cups - from "/6 D ° "L cups (to taste) and then tea is poured into the milk. Moreover, the British strictly follow the rule of pouring tea into milk, and in no case vice versa. It has been noticed that adding milk to tea spoils the aroma and taste of the drink, and such a mistake is considered in England as ignorance. They drink tea at strictly defined hours: in the morning at breakfast, during lunch (13:00) and at fife-o-clock, that is, at midday (17:00). The British drink exceptionally strong tea and drink little water: firstly, each time they drink no more than two cups, and secondly, this amount of liquid is 20-30% milk. The English way of making tea has become widespread in Europe and America (USA), as well as in the former English colonies and dominions. In India and Ceylon, they have retained, and in some cases increased the English norm for laying dry tea, and they accept this method of brewing, but without intermediate pouring water into part of the teapot and not always with milk. In India, especially in cities, tea is also drunk in English, with milk, but the so-called iced tea is considered the national drink. It is prepared as follows. For 300-350 g of water, put three teaspoons of the best tea, which is brewed in the usual way for 5 minutes. Then a glass with a bone of 0.5 liters is filled with several ice cubes, into which all the tea from the teapot is poured. Sugar and lemon, cut into slices, about half of the fruit, and sometimes the juice of the whole fruit, which is squeezed directly into the glass, are added to this tea. Tea is covered with a napkin and cooled for about 3-4 minutes, then drunk in extremely small sips.
Mongolian way. The Mongolian way of drinking tea is, in principle, similar to the Kalmyk and partly to the Kirghiz, so it is often also called Kalmyk or steppe. This is one of the oldest ways to drink tea. It is widespread from the Gobi desert to the Nogai steppes between the Volga and Don rivers. The main ingredients for making tea using this method are green brick tea, milk, butter, flour and salt. Depending on the national composition of the population of the area where Mongolian tea is consumed, all its elements, except for brick tea, can be varied. So, milk can be cow, goat, sheep, mare, camel, and also partially or completely replaced by koumiss; oil may sometimes be completely absent or it is replaced and supplemented with lard (beef, lamb); flour is wheat, barley, rye and is supplemented with rice, millet (kaoliang). Sometimes along with salt
black peppercorns (bitter) are put in tea at the rate of one grain per glass. The Mongols preliminarily grind brick tea into powder and pour 1-3 tablespoons of this powder into 1 liter of cold water. As soon as the water boils, 0.25-0.5 liters of cow, sheep or camel milk, a tablespoon of melted yak (shar tos), camel or cow butter, as well as 50-100 g of flour previously overcooked with butter are added to it ( zati-ruhi) and "/2 or"/4 cups of any cereal (rice, millet). All this is once again brought to a boil and readiness, adding salt to taste. If the cereal is not put, then salt is added very little.
Russian way. Porcelain teapot is rinsed with boiling water, tea is put in it, and boiling water is also poured into it for "/3. After 3-5 minutes, the teapot is topped up. Russian tea can be served in restaurants and visitors are recommended to drink it with honey, jam, sugar, milk or cream, lemon and other fruits, bagels, rolls, pies, gingerbread, etc. It is best to drink tea from porcelain dishes, which should not only be clean and free of foreign odors, but also dry. to the edges of at least 1.5 cm of liquid-free space.
Tea is usually served in tea cups or glasses with glass holders. Coasters should be placed on saucers with a teaspoon.
Tea is served separately with lump sugar in rosettes and sliced lemon, and at the request of the visitor - hot milk or cream in a milk jug.
Cocoa and chocolate are served in cups and saucers.
Hot drinks are usually served with confectionery - various cakes, pastries, muffins, cookies in vases or on dessert plates.
Rules for the selection of wines for dishes
A qualified recommendation of wines for meat, fish, dessert, etc. is of great importance. The right selection of wines improves the taste of snacks and dishes, while the wrong one can spoil the taste of excellent wine and a well-cooked meal.
At the beginning of dinner, vodka, bitters and strong wines are served with appetizers to stimulate appetite, endowed with “velvety” and a peculiar astringency: vermouth, port, Madeira, sherry, marsala, etc. They go with spicy salads, ham, sausages, smoked meats , herring, salmon, salmon, salmon, as well as various marinades and salted vegetables. These strong wines are also drunk after soup or broth.
Meat dishes (steak, fillet, langet, entrecote, escalope, cutlets, schnitzel, rump steak, roast beef, lamb, veal, pork), as well as dishes prepared from brains, kidneys and liver, are served with dry red wines: mukuzani, teliani, table red, red champagne, etc. These wines can also be drunk with meat products. For those who do not like table dry wines, red port wine can be offered to meat dishes.
Moderately extractive red wines such as Cabernet, Bordeaux, Mattress, etc. harmonize with lighter meat dishes (from game, poultry), etc. Strongly extractive wines - Kakhetian , saperavi, as their slight astringency and “warmth” emphasize the spiciness of these dishes and, as it were, dissolve their fat content.
If there are two meat dishes on the lunch menu, then red table wine can be served with the roast, and dry or semi-dry champagne with game or poultry.
Dry table wines are offered for hot fish dishes - tsinandali, riesling, fetyascu, sylvaner, etc., for crayfish, crabs, oysters, shrimps - also dry white table wines or semi-sweet - Russian semi-sweet, thaveri, tvishi, tetra, akhmeturi, semi-sweet white wines of Azerbaijan, Armenia, Moldova.
With greens and fresh vegetables, with vegetable dishes - cauliflower, green peas, baked and stuffed vegetables and mushrooms, they drink table dry or semi-sweet fortified wines: barzac, chateau-ikem. Georgian semi-sweet wines are also very good for these dishes - tkhaveri, tetra, tvishi, etc.
For dishes with spicy greens, watercress, bean dishes (for example, clobio), you can recommend Kakhetian wines. The same wines are served with pickled cheeses such as brynza, tushinsky, chanakh, kobiysky, etc.
Not very sweet muscat wines are recommended for delicacy vegetable dishes from asparagus and artichokes - for example, Moldavian Muscatel, Dagestan, etc.
Sweet dessert and liqueur wines are served with dessert: Muscats (white, pink, purple, black), Muscatel, Tokay, Pinot Gris, Kara-chanakh, Kurdamir, Yasman-Salyk, Gonchi, Kazakhstan, Kyrgyzstan, Tajikistan, Getashen, Buaki, Salkhino, Gratiesti, Chumay vintage, Trifesti, Kokur dessert, Golden Field - dessert, Sun Valley - dessert, Malaga, Cahors, as well as semi-sweet or sweet champagne with a high sugar content or Tsimlyansk and Muscat champagne.
Fruits, berries, nuts, chocolates, chocolates, cookies, cakes, cakes, ice cream and other sweets go well with dessert wines, champagne and Tsimlyansky.
Dry and semi-dry champagne can be offered with all dishes and cheese, especially Soviet and Swiss.
For a more complete and vivid manifestation of the taste and bouquet of wines, the temperature of their serving is of great importance:
Vodka and bitters are served chilled to 8-10 °C;
Red dry table wines are warmed up to 20 °С in winter, and up to 18 °С in summer;
Red wines such as port wine show their qualities best at room temperature (16-18 °C);
Sherry and Madeira should be heated 4-5 "C above room temperature;
Dessert and liqueur wines (muscat, tokay, Pinot Gris, S & Tai no, Malaga, etc.) should be served at room temperature (16-18 ° C);
Champagne should be served chilled to a temperature of 6-8 ° C, as it is best to drink it at this temperature; a higher temperature of champagne leads to too rapid release of carbon dioxide, and the wine "plays in the glass" less; Champagne should be drunk only after carbon dioxide is released.
Wine bottles are always stored on their side (label up) so that there is no air between the cork and the wine. Bottles with spirits are placed vertically in order to avoid contact of the cork with the liquid.
Rules for serving alcoholic beverages, wines and drinks Certain dishes are used to serve wine, liqueurs, vodka products. Vodka is served in glasses with a capacity of no more than 50 cm3, strong wine - no more than 75 cm3, table wine - in glasses with a capacity of 100-125 cm3.
When ordered individually, vodka is usually served in shot glasses, stacks, or small decanters; when serving a group of visitors - in decanters and bottles (chilled).
Waiters always pour wine with their right hand, holding their hand over the label and approaching the visitor from the right. Glasses and glasses are not poured to the top, usually leaving 2 cm to the rim.
Having brought the wine ordered by the visitor, the waiter must show him the label and, having received permission, uncork the bottle. Corkscrews are used to open bottles with corks. The polyethylene cap is cut with a short knife. After that, the neck of the bottle is wiped with a handbrake and the corkscrew is screwed into the cork. Then, holding the neck of the bottle with the left hand, the cork is carefully pulled out with the right. Pouring wine into glasses or glasses, the waiter puts the bottle on the table. At a full-service banquet, after pouring wine for the guests, the waiters place the bottles only on the back table.
If the waiter serves guests who have come in a company, he must, before filling the glasses, obtain permission from each guest for this. Moreover, the wine is first poured to the ladies, and then to the men, and finally - to the one who ordered it. If the guest has not finished drinking the wine, he must be offered something else. After filling the glasses, the neck of the bottle gets wet every time on the handbrake so that drops of wine do not fall on the tablecloth.
When pouring wine from a bottle or decanter, you must not touch the glasses; as the glass or glass is filled, the neck of the bottle or decanter is slightly raised, and then, holding it over the glass, a rotational movement is made clockwise so that drops of wine do not fall on the tablecloth. If wine gets on the tablecloth, the stain from it, especially from red wine, should be sprinkled with salt. The liquid on the stem of the glass is removed with a handbrake without removing the glass from the table.
It is forbidden to pour drinks into guests' glasses across the table or on the left side with your right hand - this is a gross violation of the service rules. If the guest is sitting on the right side against the wall and it is difficult to approach him, the drink can be poured from the left side, but always with the left hand. Drinks are also served in glasses, piles, glasses, having previously poured them on the auxiliary table and placed them on a tray covered with a napkin. When pouring a drink from a decanter, the waiter must hold the cork from it in his left hand, and, putting the decanter on the table, close the neck again.
Champagne, which is served pre-chilled, is placed in an ice bucket and covered with a napkin, leaving only the top of the bottle outside. Having received the permission of the visitor, the champagne is uncorked, taking some precautions: the neck of the bottle is covered with a napkin, the bottle is held slightly obliquely, without bending over it and without turning it towards the guests; the thumb of the left hand is kept on the cork all the time; with the right hand, carefully unwind the wire lock; then, taking the bottle in the right hand (under the napkin), the cork is carefully removed with the left hand, turning it in the neck of the bottle and gradually releasing the released carbon dioxide. You should try to open the bottle with minimal noise and immediately pour the champagne, while filling the glasses carefully, with a thin stream. It is recommended to fill the glasses in two steps, alternately bypassing the guests at the table. You can also pour champagne into glasses placed on a tray.
In the restaurant, a rare lunch or dinner is complete without ordering mineral water. One of the first places is occupied by narzan - carbonic, hydro-carbonate-sulfate water. It is a refreshing, thirst-quenching, slightly stimulating table drink that increases appetite and improves digestion. The Borjomi drink, which has high medicinal properties and well quenches thirst, has become world famous. This is carbonic hydrocarbonate-sodium water containing salts of bromine, iodine, etc.
If a visitor orders whiskey, he is usually served with soda water - a drink of industrial production, which is obtained by adding bicarbonate of soda to water and carbonating. Narzan can also be served with whiskey.
In summer, mineral water is best served chilled. Bottles must be clean and labeled neatly. They are opened with a key to remove crown caps, wipe the neck with a handbrake and, having received the permission of the visitor, pour water into glasses or put an open bottle on the table. The glass is filled to "/2 or 2/3 of the container.
Beer is often served with many meat and fish second courses. To release it, special circles are used, narrowed upwards in order to preserve the so-called "cuff" of the foam. In summer, beer is cooled to 6-8 ° C, and in winter it is heated to 16-18 "C.
Among the drinks ordered by visitors in a restaurant, cocktails are becoming more common. They are usually served at the beginning of lunch or dinner in special glasses or glasses of a conical or cylindrical shape. To serve cocktails well chilled, it is advisable to keep the glasses for them in the refrigerator. Cocktails are usually drunk through a straw.
Spirits used to make cocktails and other mixed drinks must be well combined with other components of the mixture.
In a shaker (a device of two metal glasses, one of which is put on the other), cocktails are whipped, consisting of heterogeneous ingredients (fruit juices, cream, eggs, liquors of various varieties). The mixture is shaken with vigorous movements, shaking the shaker. If the cocktails include champagne, sparkling wines, carbonated drinks, then such cocktails are mixed directly in the glass. In some cases, champagne is added after whipping the mixture in a shaker. Components that complement each other (gin, vermouth) are mixed, adding ice to cool.
To make the lemon give more juice and squeeze it more easily, leave it for 15 minutes. should be placed in the refrigerator. Ice cubes used to make cocktails are splashed with warm water, and they become shiny.
Cocktails in frozen glasses look spectacular: for this, the glass is dipped in water and then placed in the freezer.
Depending on the components, cocktails differ sharply from each other in taste, strength and their effect. Some of them can quench thirst, others - stimulate appetite. The latter are usually served at banquet receptions as an aperitif.
In addition to cocktails, there are several more varieties of mixed drinks, depending on what basis and how they are prepared.
Kobla. Prepared on a wine basis or diluted spirits. Serve in the same glass in which it was prepared, with a capacity of 200-250 cm3. The drink is decorated with strawberries, strawberries, cherries, slices of orange or lemon.
Cap. It is a refreshing drink that quenches thirst well. It is served with meals in the morning and evening as wine, and sometimes instead of punch. They put it on the table in decanters and jugs, pouring into glasses or wine glasses with a pouring spoon.
Daisy. A strong mixed drink, which includes whiskey or rum, cognac or gin, lemon juice or almond milk, syrups. After mixing the ingredients in a shaker, the drink is served with soda or sparkling water;
Pus cafe. A drink made from liqueurs, syrups, liqueurs, champagne and other ingredients of different specific gravity. The components are carefully poured into an inclined tall glass in a certain sequence - first the heavier ones, and then the light ones, without mixing them.
Punch. Can be hot and cold. Hot is served in a glass with a slice of lemon or orange, or in a warmed glass with a glass holder. Cold punch is served in a large glass, adding strawberries, cherries, grapes or slices of orange, lemon, pineapple. Sometimes punch is prepared with milk.
Grog. The method of its preparation is the same as for punch, but grog is served only hot, in a warmed glass with a glass holder.
Sling. This is a type of grog. A sling is prepared from strong drinks (whiskey, brandy, gin) with the addition of powdered sugar and seltzer water. Sling can be cold or hot. Lemon zest is placed in a cold sling, nutmeg is placed in a hot sling.
Fiechs. Strong drink with powdered sugar and lemon juice. Sometimes soda water is added to it. The drink is stirred with a spoon, decorated with berries and lemon slices.
Butter is served chilled with various cold appetizers and hot dishes.
When manually cutting butter, thin knives or frames with stretched steel wire are used. With the help of a carving knife, strips of butter with a wavy surface are cut, then they are portioned. In addition, special scrapers are used, which make it possible to obtain corrugated cylindrical figures. Portion pieces of butter are placed in salad bowls, snack plates, or rosettes and decorated with herbs.
To decorate various snacks (sandwiches, salmon, caviar, etc.), “carnations”, “roses”, etc. flowers are made from butter. To make a “carnation”, a chilled stick of butter is used. Holding its lower part, wrapped in paper, with the left hand, with quick movements of the knife towards themselves, they scrape the chips from the oil. The resulting fan-shaped figure of oil is removed from the knife and the ends are connected from the underside. The edges of the finished “cloves” can be lightly sprinkled with red pepper. 
From butter with a teaspoon you can make "petals" and "roses". To do this, the spoon is periodically lowered into hot water, the oil is shaped into a truncated cone and, tilting the spoon from the center towards itself, the chips are removed from the oil. The oval surface of the spoon gives it the shape of a petal. In the intervals between the “petals” of the first row, but a little lower, the second and third rows are laid in the form of roses. From these "petals" you can make a "chamomile". 
Oil is widely used for decorating meat appetizers, pate-tets, etc. To do this, it is softened, beaten well, put in a paper cornet (thick tracing paper or semi-parchment) and deposited on the product in the form of a grid, border, flowers and etc. If necessary, the oil is tinted with food coloring.
Rules for serving cold dishes and snacks
Cold dishes and snacks should have good taste and attractive appearance. A properly prepared and decorated dish using vegetables and fruits (parsley, lettuce, canned and fresh fruits) diversifies and fortifies the diet, stimulates appetite.
Dishes for cold dishes and snacks must correspond to the number of servings, the shape of the product, and must not have cracks and cracks. The dimensions of the dishes should be such that the products that make up the dish do not cover its sides.
Cold dishes and snacks are brought into the hall in porcelain dishes (dishes, vases, salad bowls) on a tray, put on a sideboard or utility table. In each of the brought dishes, they put devices for layout, with the exception of natural vegetables in their entirety, which can be taken by hand from a common vase. For laying out cold dishes with a side dish in restaurants, a special device is used, but you can use a table fork and spoon for this purpose. Cold appetizers (salmon, salmon) without garnish are transferred to guests' plates with a fork.
The device for unfolding is placed in a vase with a branded salad, in a porcelain dish: a fork with the teeth down, and on it - a tablespoon with a recess down. The handles of the utensils should be facing the visitor and protrude slightly over the side of the dishes. The handle of the spoon should be shifted to the right in relation to the handle of the fork so that the visitor can take the spoon to be laid out in the right hand and the fork in the left hand.
The most convenient form of service is the serving of dishes in carry-out. It requires highly qualified waiters and skills in handling devices for displaying dishes. The waiter holds the dish prepared for serving on the Palm with his left hand. A handbrake is placed under the dish, folded in such a way that its width does not exceed 10-12 cm. The waiter holds the side of the dishes with his thumb.
The remaining outstretched fingers of the left hand support the dish from below.
Approaching the guest on the left, the waiter takes the device with his right hand, and the fork should be on top, and the spoon below, and after unfolding, he puts the device on the dish, turning the fork and spoon back to their original position. With this method of service, the guest can transfer the contents of the dish to the plate himself. The dish should be kept near the guest's plate, slightly tilted, but not touching the table surface. When carrying guests with a salad, laid in a vase in a slide, you should slightly turn the vase clockwise so that the undisturbed side of the slide is facing each next visitor.
At the request of the customer, snacks can be placed on the table in advance.
If several types of cold dishes and snacks are ordered (for example, grained caviar, butter, salmon with lemon, assorted meat, horseradish sauce, natural vegetables), then caviar and butter are first served on the table, then natural vegetables, salmon, assorted.
Salad bowls, caviar bowls, gravy boats are placed on pie or snack plates before serving, depending on the number of servings with the handle to the left. In front of the salad bowl and gravy boat, tea or dessert spoons are placed on the same plate with the handle to the right, in front of the caviar bowl - a special spatula or teaspoon for unfolding. If the salad is served in a porcelain vase, then a salad or a tablespoon is placed on the salad with a recess down.
When serving the sauce (Fig. 4.6), care must be taken not to overturn the gravy boat. A plate covered with a paper napkin, with a gravy boat placed on it, is held in the left hand so that it rests on the side of the half-bent palm between the ring and middle fingers and is supported from below by the ring finger and little finger, and from above by the middle finger. Hold the gravy boat by the handle with the thumb and forefinger, and press it against the plate with the middle finger. The waiter approaches the visitor on the left and, scooping up the sauce with a spoon, pours it onto the guest's plate, closer to the edge (the spoon is left in the gravy boat).
It should be noted some features of serving snacks. You can not put a salad bowl (or tray) in front of the visitor, this place on the table is intended for a plate into which an appetizer from a common dish is transferred (Fig. 4.7). It is also not allowed to serve snacks across the table or directly into the hands of guests. If there are 4-6 people at the table, then it is advisable to put the snacks with which the meal begins closer to the customer so that he himself can offer them to those sitting at the table. Snacks in tall dishes (vases) are placed in the center of the table, Fig. 4.7. So they shift the salad into ta-snacks In dishes (caviar bowls, a visitor's plate, trays, salad bowls) - closer to the guests.)
If guests have made a large order and there is not enough space on the table for all cold dishes and snacks, then it is recommended that the snacks served at the beginning be laid out on guests' plates, and the rest put on the table. It is possible, with the permission of the customer, to put snacks on the table, from which the meal begins, and leave the subsequent ones on the auxiliary table and after a while serve them as a carry-over.
With individual service, all cold dishes that are usually served with a side dish (fish, fried meat and poultry with a side dish, as well as salads are placed on the table on the left side, cold appetizers without a side dish (salmon, sprats, cheese, sausage) or with a very small amount his (sprat or herring with onions) - on the right.
When serving cold fish dishes and appetizers, a snack device (knife and fork) is used, but not a fish one, which is used only when serving hot fish dishes.
Having prepared appetizers, the waiter serves bread on a patty plate on the table. Approaching the visitor from the left side, with his right hand he removes an empty pie plate from the table, and with his left puts a plate of bread (you can remove the plate from the table with your left hand and put a plate of bread with your left, replacing the plates in your hands).
After a fish snack, it is necessary to replace the snack plate and the snack device.
As delicacy snacks, granular, chum salmon, pressed caviar, fish gastronomy, etc. are used.
Caviar granular and chum salmon is served in caviar bowls, in the metal part of which crushed food ice is placed. Caviar is placed on a plate (pie or diner), and so that it does not slip, a carved paper napkin is laid on the plate. Caviar is laid out with a caviar spatula or a teaspoon, which is placed on a plate with the handle to the right. Butter can be served with caviar in a rosette, on a patty plate - pies with fish or screech, hot rolls or white bread toasts. Caviar and butter are placed on the left side of the visitor: first - caviar in a caviar bowl, and to the left - oil in a socket. Pies with fish or screech, kalachi and toast are served warm, they are placed on a pie plate in a linen napkin folded in an envelope.
Pressed caviar is served on a tray with a slice of lemon and a sprig of greens. Caviar is laid out with a pate spatula or a snack knife, which is placed on the tray so that the handle protrudes over the side of the dish.
Butter is included, as a rule, in the breakfast menu, and is also used to make sandwiches. It is served on a rosette or a patty plate with pieces of edible ice. The butter is laid out with a special knife, which is placed on the patty plate parallel to the guest's appetizer with the blade to the plate.
Natural vegetables go well with cold appetizers of fish, meat, poultry and game. When serving in groups, they are served in porcelain vases, and when serving receptions, in crystal vases. One or two servings of vegetables can be served in a salad bowl placed on a pie or snack plate. Vegetables are shifted with pieces of food ice, and lightly sprinkled with water on top. If the vegetables are cut, then put a fork. Vegetables are placed on the right side of the visitor, he takes them with his hand (with a fork) and transfers them to his plate. Remove a vase or salad bowl with vegetables from the table only after the second hot dish.
If the order includes chum and granular caviar, butter, then vegetables are served after them.
Salmon (salmon, whitefish or sturgeon salmon, tesha, chum salmon, pink salmon, etc.) is served without a side dish, with a slice of lemon and a sprig of greens on an oval porcelain dish. Notothenia of salmon salting is also served. Lay out these snacks with a table fork.
A dish with fish is placed on the right side of the visitor, at an angle of 45 ° to the edge of the table. The zest of a lemon served with fish is slightly trimmed with a knife, so the guest can easily take a slice with his hand. It is not recommended to squeeze the lemon on the fish, the flesh of the fish coarsens from the lemon juice. To weaken the smell from the eaten fish, which interferes with the taste of other products, it is recommended to lightly touch the lips with a slice of lemon.
Boiled fish, aspic, stuffed, with mayonnaise and fried with marinade are served in oval porcelain dishes. These dishes are placed on the table to the left of the visitor at an angle of 45 ° to the edge of the table; aspic fish is served without a side dish, so it is placed to the right of the visitor also at an angle of 45 °. All types of fish dishes and snacks, with the exception of marinated fish, are served with horseradish sauce in a gravy boat, which is placed on the left side of the visitor. Sea fish is laid out with a fish spatula, the rest of the fish dishes are laid out with a table spoon and fork.
Sprats, sardines, saury are served on trays with lemon slices and a sprig of greens. Lay out with a sprat fork. A tray with canned food is placed to the right of the visitor.
Natural herring, cut into pieces, is served in a herring box. Decorate the dish with parsley. Lay out with a gastronomic two-pronged fork. The herring box is placed on the right side of the visitor. On the left, in a portioned frying pan or in a round lamb, placed on a snack plate with a paper napkin, hot boiled potatoes are served in barrels. A dessert or tablespoon for laying out potatoes is placed on a snack plate with the handle to the right. Butter is served in a socket, placed on the left.
Chopped herring is served in a herring box, various pastes - in a tray, placed on the right. Lay out with a pate spatula or a snack knife.
Natural crabs are served in a salad bowl, which is placed on a snack or pie plate with a paper napkin. Crabs are laid out with a dessert spoon, which is placed on a plate with the handle to the right. A salad bowl with crabs is placed to the right of the visitor.
Oysters are served after fish appetizers before meat ones, and sometimes, at the request of visitors, after all cold appetizers. Before serving, the shells with clams are washed in cold water, the shells are separated from the thickened side with a special knife, the upper shell is removed, leaving the oysters in the deep half of the shell. Then the shells with mollusks are washed a second time in salted water with ice, the flesh of the mollusks is cut at the junctions with the shells. They put pieces of food ice, cover it with a linen napkin folded in an envelope, on which shells with oysters are laid out like a fan. Place a sliced lemon in the center. The table is served with a snack plate and an oyster fork, which is placed on the right.
The visitor takes an oyster from a vase, puts it on a snack plate, squeezes some lemon juice into the shell and with a special fork, one of the prongs of which is made in the form of a can opener blade, finally separates the mollusk pulp from the shell. For one visitor, oysters are served in a salad bowl along with ice, a slice of lemon and green sprigs. A salad bowl is placed on a snack or pie plate with a paper napkin to the left of the visitor.
Assorted meat consists of three to six types of meat products (fried veal, roast beef, aspic or boiled tongue, fried turkey or chicken, cold pig, galantine, etc.), decorated with fresh or canned vegetables and fruits, herbs, chopped jelly. Served on an oval or round porcelain dish, laid out with a table fork and spoon. Horseradish sauce with vinegar is served separately. Assorted platter and gravy boat are placed on the left side of the visitor (Fig. 4. 8).
Whole jellied pig is served as a banquet dish. Portioned pieces of boiled chilled pig are placed on an oval porcelain dish and decorated with fresh vegetables, herbs, poured with chilled jelly, garnished with figured cut fresh and boiled vegetables. Lay out with a spoon and a table fork. Horseradish sauce with sour cream is served separately in a porcelain gravy boat.
Fried poultry and game (chickens, hens, turkeys) are cut into portions and placed on a round porcelain dish. The game (grouse, partridge) is cut in half, and the larger one is cut into four parts along the carcass, paper papillots are put on the legs. Grilled poultry is served with a green salad, canned fruit, soaked lingonberries, red cabbage salad with fried game. Cowberry or blackcurrant jam is served separately in a vase. The dish is placed on the left side of the visitor, the main product to the guest. The device for unfolding - a table fork and a spoon.
Stuffed chicken (galantine) is cut into two or three slices and released in a round porcelain dish with a side dish of tomatoes, cucumbers, herbs, chopped jelly. Arrange with table forks and spoons. Mayonnaise sauce or mayonnaise with gherkins is served in a porcelain gravy boat on a plate with a paper napkin and a teaspoon.
Satsivi from chickens - fried chicken is cut into portions and poured with a spicy sauce with nuts and spices (satsivi). Serve one serving of satsivi in a two-portion salad bowl placed on a snack plate. Lay out with a dessert spoon, which is placed on a plate with the handle to the right. When serving visitors as a group, satsivi can be served in a porcelain vase for vegetables or in a large salad bowl. A salad bowl is placed to the left of the visitor, a vase in the center of the table, laid out with a tablespoon.
Salads (fish, meat, vegetables), pickled fruits and vegetables are brought in salad bowls placed on plates (patties or snack bars), on which a salad device is placed for unfolding. With group service, the salad is released in porcelain vases, laid out with a tablespoon.
Various cheeses are served in slices on trays or oval porcelain dishes, laid out with a table fork. In some countries (Italy, France, Spain) cheese is served before dessert. Cheese of several types can be served in whole pieces on a ceramic (cheese) board, on which a special knife is placed for cutting and laying out the cheese.
To main
Eating is a process that allows you not only to fill the body with vitamins and nutrients, but also to get aesthetic pleasure. There are a number of specific rules according to which a certain temperature for serving second courses, desserts, soups must be maintained. In addition, special attention should be paid to the serving and sequence of dishes served to the table. Compliance with technological rules at catering establishments is controlled by special services.
How to apply
Serving each type of food requires compliance with certain standards. Soups, borscht, broths, okroshka, cabbage soup and other liquid dishes are served in different bowls. This rule, unfortunately, is not always followed. First courses in their diversity are divided into main categories:
- Cold.
- Hot.
- Soup puree.
- Bouillon.
- Gas stations.
The serving temperature of various liquid dishes depends on their variety. So, the temperature should not exceed 10-12 degrees. For hot first courses, the optimum serving temperature is 60 degrees. It is important to remember that dishes for hot first courses must always be warmed up.
The second hot dishes are much more varied than the first ones. They are distinguished not only by the methods of heat treatment, but also by the products from which they are prepared (fish, meat, vegetables, pasta, and so on). Each type of food has its own requirements for serving. The serving temperature of the second hot dishes is 65-75 degrees for canteens, snack bars, cafes, 80-90 degrees for restaurants.
Serving temperature for second courses
This process requires compliance with established standards. It is imperative to maintain the correct temperature for serving food, its serving, conditions and shelf life of finished products. The temperature for serving second courses according to SanPiN should not be lower than 65 degrees.
Serving is allowed both in ordinary plates, bowls, dishes, and in multi-portion dishes. Depending on the products used, as well as the consistency and technology of preparation, the serving option changes. For example, dishes without sauce are served on a preheated ceramic plate at a temperature of 65-70 degrees Celsius. Dishes with sauce are served in metal bowls at 75-80 degrees.
Meat
There are special rules for serving dishes, depending on the set of products included in their composition. Serving of fish, meat and vegetable hot dishes is carried out according to established standards. The table must be served with cutlery and utensils provided for serving each type of food. Depending on the cooking recipe, you should choose the right containers in which food is offered to guests.
- Fried meat is served on a cupronickel dish along with a side dish. A heated dinner plate is placed under the main course. Meat cooked in a whole piece should have a temperature of 65-70 degrees, while the temperature of the side dish is acceptable up to 60 degrees.
- It is customary to serve beef stroganoff directly in a frying pan or under a round "ram". The side dish is served separately from the main dish, as well as an additional sauce.
- The rules for serving barbecue require the presentation of the dish on an oval metal plate. Pieces of meat must be removed from the skewer on a heated ceramic plate. Vegetable garnish is served in a salad bowl, sauce - in a ceramic gravy bowl. The barbecue is brought to the table directly from the barbecue, its temperature should not be lower than 80 degrees.
- Cutlets, cue balls and minced meat dishes, in accordance with the norms, are served on a small dinner plate, preheated. Depending on the recipe, the side dish can be placed both on the main plate and on the additional one.
- Fried poultry must be presented on an oval-shaped metal dish; croutons are used as a pillow for meat. Portionally spread the bird on a small one along with a hot side dish.
In some cases, ceramic pots are used to serve meat dishes. Then it should be borne in mind that the temperature of the dish should not be less than 90 degrees.
Fish
The rules for serving second hot fish dishes have several important differences. They are also served in metal utensils, portioned frying pans, "rams", on small dining and snack plates. Boiled fish must be presented on a large platter along with a side dish of vegetables. Next, the fish is transferred in portions to a heated dining plate. Cold sauce is served separately.
Baked fish fillet must be served in a pan along with a side dish. Fresh vegetables are placed on the snack plate. The gravy boat should be brought to the table on a small pie plate along with a teaspoon. Fried fish, according to the requirements of SanPiN, is served in heated dining plates. The garnish is in a ceramic salad bowl.
When serving fish dishes, it is important to observe the required temperature regime. So, dishes from boiled or steam fish are served at a temperature of 65-75 degrees, for baked fish you need to provide 70-80 degrees. Boneless fillets are allowed to be served at a temperature threshold of 90 degrees.
Hot vegetable dishes
Unlike meat and fish, vegetables cannot be served on metal utensils. An exception is made only for a portioned pan, in which you can serve baked or fried vegetables as an independent dish. For hot vegetable side dishes, dinner and snack plates are used, less often ceramic salad bowls. The dishes must be heated immediately before serving.
Separately, vegetable dishes are served with hot and cold sauces in porcelain gravy boats. Complex multi-portion dishes are served on large common plates with subsequent individual serving, laid out on a dining room or snack bar with warm dishes. The serving temperature of second courses and vegetable side dishes should not be lower than 65-70 degrees. High-level establishments require compliance with the temperature regime of 75-85 degrees.
Requirements for filing the first
The serving temperature of the first and second courses is an important factor that catering establishments must take into account. Consider what rules exist for the first. The norms determine that clear broths and soups are served in special cups and bowls, which are placed on plates. Separately, croutons, pies, bread are served on a pie or snack plate.
Puree soups must be presented in ceramic bowls. At the same time, they can be decorated with greens and croutons directly in portioned dishes. Dressing soups and borscht should be served in a classic deep plate, in addition, chopped greens can go in a small salad bowl, and sour cream in a porcelain gravy boat. A prerequisite for serving hot first courses is heated dishes and a temperature of at least 70 degrees.
Requirements for serving second courses
Before taking the second courses to the table, they clean (wash) used dishes and cutlery. If a common dish is served with its subsequent division into portions, it is taken out in a large container. Heated dinner plates are placed in front of the guests and the dish is laid out in portions. The same rules apply for serving side dishes. The pre-cooked dish is taken out as a whole for display, after which it is divided into portions in the kitchen.
Dishes in pans are placed on warm snack plates, directly in front of the guests. Additionally, hot sauces are served in metal gravy boats, or chilled in small plates or special bowls. The requirements for serving second hot courses include compliance with the temperature regime, which may vary, depending on the recipe of the dish, its ingredients and the classification of the establishment.
Hot appetizers
Cold and hot appetizers are often served to decorate banquets or any other festive feast. There are also certain requirements and rules for this food, the violation of which can significantly reduce not only the presentability of the dish, but also its taste.
Appetizers are usually prepared in portions. You can also cut them into small pieces before serving, so as not to make it inconvenient for guests to use a knife. Snacks are served on a common dish with a spatula for shifting. Salads must be brought to the table after serving light sandwiches and canapes. The serving temperature of hot snacks varies depending on the recipe of the dish and can range from 50 to 70 degrees.
Hot food storage conditions
According to generally accepted standards, the serving temperature of the second meat dishes (as well as vegetable and fish) must be strictly observed. However, the conditions under which food is stored before serving play an equally important role. Do not allow the finished dish to cool down and then reheat it. In a warm environment, the bactericidal microflora develops rapidly, making the dish unfit for consumption.
Dispensing tables in public catering are equipped with special utensils for storing hot dishes. Food warmers and saucepans with heating, maintaining the desired temperature, are heated before loading ready meals. The shelf life of food in such containers does not exceed 2-3 hours. Longer exposure of ready meals is unacceptable. At the same time, salads and cold snacks are put out pre-chilled, not allowing storage in finished form for more than 1 hour.
Sequence of serving dishes
There is a certain order in which dishes are brought to the table. First of all, you need to serve cold appetizers. It can be vegetable salads, meat or fish platter, caviar. Hot appetizers are served immediately after cold ones or along with them.
The next stage of serving is the first courses. Additionally, they take out bread, pies, pies, croutons. Chopped greens are offered in small plates, sour cream or cream - in gravy boats or serving jugs. After the first courses are served, dirty dishes are removed, cutlery is replaced, and the table is additionally served.
The range of second courses is varied. Depending on the food offered to guests, different utensils may be used. A difference in supply temperature is also allowed. After the second courses, they move on to serving desserts and drinks. There are also rules that must be followed.
desserts
Before serving sweets and drinks, dishes and cutlery are completely removed from previous dishes. Hot desserts are served in metal bowls or ceramic dessert plates. For cold dishes, all kinds of bowls, cups, bowls are used. The serving temperature, in accordance with the rules, should not exceed 75 degrees, and for cold dishes, the allowable temperature is 10 degrees.
In addition to desserts, sweet sauces, jams, confectionery creams, and chocolate icing are often served. For liquid hot products, metal or porcelain gravy boats are used. Cream and milk are served in jugs, jams and jams are served on a portioned or patty plate.
Public catering establishments, selling ready-made products, are obliged to comply with the basic rules. At the same time, the serving temperature of the second courses requires careful attention. Due to the short shelf life of ready-made dishes, they are prepared for the table immediately before serving.
The remaining products must be quickly cooled and stored in a refrigerator. Before the next serving, it is allowed to heat the dish to the required temperature. When storing, it is important to mark where to indicate the cooking time and date.
Hot meat and fish dishes are prepared immediately before serving. This will help maintain their juiciness and excellent flavor. Cold desserts are prepared in advance, maintaining the necessary time for impregnation, infusion, and hardening. Hot sweet dishes can be stored in the form of blanks, which are brought to readiness before serving.
First of all, you should follow the rule: bring all ordered dishes and drinks to the hall on a tray covered with a napkin, carrying it on your left hand, and, if necessary, hold it with your right. Wearing a tray on the left hand is due to the fact that the waiter approaches the guest from the left.
There are several ways to carry trays: on the area of the entire palm and widely spread straight fingers, on the tips of five fingers (light tray). The tray with dishes cannot be lifted above the shoulder (an exception can be made only in the utility room). It is not recommended to carry anything on a tray without first covering it with a napkin; the napkin reduces sliding of objects, prevents a possible breakage of dishes.
Dishes and drinks are placed on the tray in only one row; heavier items should be closer to the waiter, and taller items should be in the center of the tray. Buffet and kitchen products should be brought separately.
You should not carry an empty tray, lowering it down to knee level.
Culinary products brought from the kitchen on dishes in bowls, rams should be shown to customers, and then, having received their permission, laid out on plates.
When laying out food on plates directly at the dining table, the waiter should approach visitors with a dish on the left side. The dish with food is held in the left hand. Serve food on plates, as well as put clean plates on the right side of the visitor sitting at the table, with his right hand.
If the dish is laid out on plates on a utility table, this table is moved to the dining table. The dish is placed on the side or behind the plate, on which the culinary products are transferred, using the layout devices.
When serving a glass of water, cigarettes, matches, bills (on a plate or a small tray), it is customary to approach from the left side. You can remove used dishes from both the right and left sides.
It is very important that cleanliness and order are maintained on the table at all times during service:
- used dishes, glasses, glasses should be cleaned in a timely manner;
- sweep the crumbs with a brush into a scoop;
- cover stains on the tablecloth with a napkin;
- especially carefully monitor the cleanliness of the cutlery, changing them after each meal.
When laying out cutlery, placing plates, dishes, the waiter must remember the following rules:
- the thumb should be over the edge of the plate;
- do not touch the edges of the cup, glasses;
- the saucer under the glass should always be dry;
- appliances can only be taken by the handles;
- arrange glasses, glasses, cups, put appliances should be silent, neat;
- when cleaning the table, do not brush the crumbs onto the floor;
- bring the next dish after the used dishes are removed from the table from under the previously served one;
- when serving, a dish or plate is taken with a handbrake, after wiping the bottom.
At first, as a rule, mineral or fruit water, bread, snacks, wines received in the buffet are put on the table, and then hot dishes are served.
Plates for hot dishes are heated (up to 40 - 50 °), for cold - they are somewhat cooled (to room temperature).
You need to work rhythmically, giving yourself rest during pauses in service.
When fulfilling an order, leaving the hall, you need to grab extra or used dishes and cutlery, and bring ready-made dishes on the way back.
The waiter must remember that before putting the used dishes from the table onto the tray, they clean it from food debris, taking away up to 10 plates at the same time. Heavy stacks of plates are placed in the middle of the tray.
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