When starting to serve an order, the waiter must remember the general rules of service technique and strictly adhere to the accepted sequence of serving cold and hot appetizers, various dishes and drinks. First of all, you should adhere to the rule: bring all ordered dishes and drinks into the hall on a tray covered with a napkin, carrying it on your left hand, and, if necessary, hold it with your right. Carrying a tray on the left hand is due to the fact that the waiter approaches the guest from the left.
There are several techniques for carrying trays: on the area of the entire palm and with straight fingers wide apart, on the tips of five fingers (light tray). A tray with dishes cannot be raised 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 the sliding of objects and prevents possible breakage of dishes.
Dishes and drinks are placed on a tray in only one row; Heavier items should be placed 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 down to knee level.
Culinary products brought from the kitchen on dishes in bowls and lambs should be shown to visiting customers, and then, having received their permission, placed on plates.
When placing food on plates directly at the dining table, the waiter should approach the diners with the dish from the left side. The dish with food is held in the left hand. Food should be served on plates, as well as clean plates should be placed on the right side of the visitor sitting at the table, with the right hand.
If the dish is laid out on plates on a utility table, this table is moved towards the dining table. The dish is placed on the side or behind the plate, onto which the dishes are transferred using utensils for laying out.
When serving a glass of water, cigarettes, matches, bills (on a plate or 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 the table is kept clean and tidy during service: used dishes, glasses, glasses must be removed in a timely manner; sweep crumbs into a dustpan with a brush; cover stains on the tablecloth with a napkin; Take special care to ensure the cleanliness of your utensils, changing them after each dish.
If a visitor drops a fork or napkin on the floor, you must immediately serve him clean ones on a small tray or plate, and then pick up and remove the dropped item.
When laying out cutlery, placing plates and dishes, the waiter must remember the following rules:
do not touch the edge of the plate with your thumb (it should be behind the edge);
do not touch the edges of cups or glasses; make sure that the saucer under the glass is always dry;
hold instruments only by the handles;
silently, carefully arrange glasses, glasses, cups, put down cutlery;
When cleaning the table, do not brush crumbs onto the floor;
serve the next dish only after the used utensils from the one previously served have been removed from the table; When serving, take the dish or plate with a handbrake, after wiping the bottom.
A certain sequence of serving drinks, snacks, and dishes has been established. First, as a rule, mineral and fruit water, bread, snacks, and wines obtained from the buffet are placed on the table, and then hot dishes are served. Alcoholic drinks are only served with appetizers.
Plates for hot dishes are heated (up to 40-50°C), for cold dishes they are slightly cooled (to room temperature).
You need to work rhythmically, giving yourself rest during pauses in service.
When completing an order and leaving the hall, you need to grab extra or used dishes and cutlery, and bring ready-made dishes on your way back.
The waiter must remember that before placing used dishes from the table on a tray, they are cleared of food debris, removing up to 10 plates at a time. Heavy stacks of plates are placed in the middle of the tray.
SERVING SNACKS
As a rule, lunch in a restaurant begins with an appetizer. The selection of snacks is extremely varied. Snacks can be divided into cold and hot. Both serve as a good way to stimulate appetite and add variety to the table. Among the cold appetizers that enjoy worldwide fame as a delicacy are granular caviar (from beluga, sturgeon, stellate sturgeon), pressed caviar, chum salmon, popular assorted fish, jellied and marinated fish, assorted meats; Various vegetable, meat, etc. salads are widespread.
Hot appetizers are often served at banquets, holiday lunches and dinners. On regular days, the restaurant prepares hot snacks upon customer's order. A characteristic feature of hot snacks is that the food for them is cut into small pieces so that the visitor does not need to use a knife. The most common hot appetizers that visitors order are mushrooms (champignons or porcini), game julienne, etc.
It is recommended to serve cold appetizers in porcelain dishes, hot appetizers in nickel silver. The temperature of cold appetizers served should be no higher than 14°C. Some snack foods must be refrigerated (for example, butter).
Snacks served on the table should have an aesthetically attractive appearance. For this purpose, greens are widely used - parsley sprigs, beautifully laid on a dish with an appetizer, figured cutting of vegetables, a thoughtful color combination of products included in the appetizers.
When receiving appetizers at the service, the waiter should pay attention to their external design: check whether the butter has melted, whether there is enough edible ice in the caviar bowl, etc.
Cold appetizers are brought on a tray along with the utensils to be used and placed on the utility table. If fish is ordered, a snack knife and fork is required, not a fish knife and fork. The waiter places cutlery in the appetizer dishes for arranging. 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 dishes (for example, on trays) - closer to the edges of the table. Appetizers with side dishes are placed on the table on the left side, without side dishes - on the right.
Salad bowls, caviar bowls, gravy boats are placed on a pie plate.
If several types of appetizers are ordered, they are placed on the table in the same container in which they were brought. When ordering a large number of different snacks, two or three types are placed on the table, and the rest are laid out on snack plates and served to visitors during the service process.
Before serving snacks in restaurants, bread is placed on the table in bread bins, or more often in plates, and butter, if it has been ordered, on pie plates; when serving foreign tourists - freshly toasted toast on a special plate or wrapped in a napkin to keep it warm, as well as crispbread.
There is an established order in the sequence of serving appetizers. First, caviar and fish snacks are served (lightly salted fish, boiled fish, jellied fish, marinated fish, etc.). Then fish salads and, finally, meat snacks - ham, tongue, pate, poultry, meat, vegetable salads, etc.
SERVING COLD APPETIZERS
Granular caviar (from beluga, sturgeon, stellate sturgeon). The best beluga caviar is gray, coarse-grained, lightly salted. Served in caviar bowls containing a glass rosette and food ice. Caviar is stored in the refrigerator at a temperature not lower than 0°C.
Pressed caviar. Pressed caviar is also obtained from sturgeon fish. During production in fisheries, after salting, it is pressed, and chefs in restaurants form it into a roll. When released, pieces are cut from it, shaped like an ellipse or a rectangle, and placed on a fish tray, garnished with a slice of lemon or parsley. Just like granular caviar, pressed caviar has high taste qualities.
Chum salmon caviar. Like granular, it should have whole grains of light orange color. Caviar is served in caviar bowls with edible ice, chilled.
All three types of caviar can be served with butter, pies with fish or viziga (according to Russian custom), lemon, hot rolls or white bread toast.
Lightly salted salmon, salted salmon, chum salmon. This fish appetizer is served in porcelain trays or on dishes at the rate of two pieces per serving. A portion of fish is complemented with a slice of lemon and a sprig of parsley.
Fish under marinade. Fried pieces of sturgeon, pike perch, cod or perch are poured with marinade, sprinkled with chopped parsley on top. Serve in salad bowls, on trays or porcelain dishes.
Boiled fish. Served with a side dish. Sturgeon and stellate sturgeon are cut into pieces and, after cooling, placed on trays or a dish. As a side dish, you can serve fresh red tomatoes and fresh or pickled cucumbers (in winter, add jelly in pieces). Decorate the dish with green salad leaves. Sauces are served separately - horseradish with vinegar or mayonnaise.
Jellied fish. Pieces of boiled and then chilled fish - pike perch, sturgeon,
stellate sturgeon, sterlet, perch or cod - put on a dish, garnish with lemon slices, parsley and pour jelly. Served on oval porcelain dishes
or patches. Horseradish sauce with vinegar is served separately.
Canned gourmet snacks.
Before serving, they are removed from the jars and placed on trays. The remaining amount is transferred to porcelain or glassware and stored in the refrigerator.
Sprats in oil. Served on trays. Garnish with a slice of lemon and a sprig of parsley.
Sardines. Served on trays. I decorate* with lemon slices and finely chopped parsley. If parsley is not available, it can be replaced with green lettuce leaves.
Sprat. Clean the entrails, cut off the heads, and place them on a tray. It is recommended to serve the sprat with fresh cucumbers and a hard-boiled egg, cut into slices. Egg circles can be decorated (from an envelope) with mayonnaise (in the form of a grid).
Crabs. Can be served squeezed, placed in a salad bowl or on a vase. Decorate with bouquets of boiled vegetables, slices of fresh cucumber or apple. Mayonnaise is served separately in a gravy boat.
Assorted meats. This dish includes at least three types of meat products, cut into pieces: veal, ham, rotsbeef or boiled tongue. Served on porcelain oval or round dishes. Garnish: gherkins, pickled fruits, sliced horseradish, fresh tomatoes. Sometimes they add pieces of meat jelly. Mayonnaise sauce with finely chopped pickles and capers is served separately.
Roast beef. Fried half-raw tenderloin of reddish color. Serve two or three pieces per serving on an elliptical tray, garnish with gherkins and red tomatoes. Mayonnaise sauce is served separately.
Assorted poultry. This appetizer includes two pieces each of chicken (white and dark meat), turkey, duck, and goose. Garnished with pickled fruits, red cabbage, gherkins, lettuce or parsley and served on an ellipse-shaped dish. You can serve mayonnaise sauce with chopped gherkins.
Assorted game. This snack includes pieces of black grouse, partridge, and hazel grouse. Served on an ellipse-shaped dish. Garnish with pickled fruits. Garnish with parsley.
Roasted poultry and game. Serve cut into pieces. Poultry should be cut into two parts, and then each into several pieces, depending on the size of the goose, turkey, chicken; hazel grouse and partridge are cut into two parts. Pieces of poultry or game are placed on dishes and decorated with sprigs of parsley or lettuce leaves. The side dish is served with pickled plums, grapes, cherries, lingonberries, soaked apples, white and red cabbage, which can be served separately in a salad bowl.
Mayonnaise sauce is served separately with poultry, and fruit and berry sauce is served with game.
Jellied meat. For this appetizer, veal, ham, and tongue are used. Prepared in portioned molds, served in oval dishes, eaten on snack plates.
Game pate. This is a layer pie with minced game. The gaps between the minced meat and the dough are filled with jelly. Served on an ellipse-shaped dish or tray. Before serving, cut into slices.
Fish, meat, vegetable salads. Serve in salad bowls placed on small plates on which a spoon or fork is placed. Foreign tourists often serve dressing for vegetable salads separately in a gravy boat. If the salad serves as an addition to the ordered dish (green lettuce), it is placed to the left of the plate with this dish.
SERVING HOT SNACKS Hot snacks are served in special dishes, usually in the same container in which they were prepared (portioned pans, cocotte makers, chillers, etc.). For example, baked fish is served in portioned frying pans, with the frying pan placed on a plate covered with a paper napkin.
Cocotte makers and chillers are also placed on a pie plate.
Mushrooms (champignons or porcini). Fried mushrooms are seasoned with sour cream and placed in a cocotte maker, sprinkled with grated cheese. Before serving, the cocotte makers are placed in an oven or combi oven for baking. The appetizer is served in the same cocotte. There are two cocotte makers per serving, you can offer half a serving.
Game julienne. Game fillet, as well as ham, tongue, and champignons are cut into strips, seasoned with sour cream sauce, sprinkled with cheese and baked in cocotte makers. Serve two cocotte bowls per serving.
Meatballs in tomato. Can be served in round lambs or on a cupronickel frying pan.
Crabs. They are cooked in tomato sauce. Serve two cocotte bowls per serving.
Vol-au-vents, baskets (filled with mushrooms, pike perch, chicken, pate, etc.) are served on a pie plate or on a round dish covered with a paper napkin.
Oysters, mussels, pike perch with sauce, baked in white wine with onions or in milk sauce, served in a chill bowl (sink), which is placed on a pie plate or on a round dish covered with a napkin.
Cancers. Among the gourmet hot appetizers, they are in greatest demand. Foreign restaurants believe that it is best to use them as delicacies from May to August, i.e., in months whose names do not have the letter “r”. A variety of snacks are prepared from crayfish. Boiled crayfish are in particular demand.
If crayfish (as well as crabs and shrimp) are cooked in broth, they are served in soup bowls, and a deep half-portioned plate and a special utensil are placed on the table. Boiled crayfish are served on round dishes. A snack plate and a special device are placed on the table. On the right side, place a slightly damp napkin on a small plate to wipe your fingers.
Having placed the appetizers, the waiter takes bottles of alcoholic drinks, sweet or mineral water and asks permission to fill glasses or wine glasses.
After this, he can move away from the table, for example, to a work stand and from there observe all the tables in his service area so that, if necessary, he can immediately come to the guest’s aid - for example, put a snack from a common dish on a plate, etc. The waiter should not be intrusive, but must be attentive.
Before serving the first courses, you must remove used dishes and cutlery. First, they take the cutlery from the table, and then the plates. They are placed in a stack on a tray, on which a napkin is previously laid to avoid unnecessary noise. The tray should not be overloaded to prevent the dishes from breaking.
SERVING SOUPS
Soups come in hot and cold varieties. Based on the method of preparation, there are clear soups (broths), dressing soups (cabbage soup, borscht, etc.) and puree soups (puree soup from cauliflower, asparagus, chicken, game, etc.). A separate group consists of fruit and berry soups.
Clear soups are prepared with meat, chicken, and fish broth. Broths for clear soups are prepared stronger than those for dressing soups.
Seasoned 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.
Puree soups are prepared with meat broth, milk or a decoction of the products included in the soups, which are pureed after cooking.
Soups are usually served in cupronickel bowls with lids placed on chalk plates. Deep plates and broth bowls for serving soups must be heated. To do this, prepare them for service in time. During the working day, the waiter on duty replenishes the stock from the service table as they are used up.
The waiter, receiving the first dishes from serving bowls, places them on a tray, deep plates should already be placed and pouring spoons should be placed. Having brought the tray into the hall, he places it on a sideboard or utility table and pours the soup into deep plates placed on shallow ones. This is kept as close to the plate as possible so as not to spill the soup. The filled plate is held with the left hand at the level of the soup bowl. When pouring the sous, do not shake it, but evenly distribute the fat and sour cream if the first course is seasoned with it, then add the thick part of the soup and then pour the broth. When serving during the day, a spoon, if it is not placed on the table in advance, is served on a substitute plate.
There is another way to serve soups to visitors. The soup bowl is placed on a shallow plate on the dining table. A pouring spoon is placed on the right side of 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 broth cups, which are filled in production. The cup should be placed on the saucer with the handle to the left. The spoon is placed on a saucer or on the table to the right of the guest. The broth is usually served with croutons, pie or profiteroles on a pie plate, which is placed to the left of the cup of broth. You can offer an egg (hard-boiled or “in a bag”) or an omelet.
Side dishes such as eggs, baked rice, meatballs, cauliflower or Brussels sprouts, omelet, vermicelli, dumplings, etc. are added to clear soups before serving.
Dressing milk and cold soups are served in bowls. There are some special features when serving seasoned soups. So, sour cream is served separately in a gravy boat with daily cabbage soup. According to Russian custom, you can serve buckwheat porridge on a plate or in a clay pot. Moscow borscht is served with cheesecake or a piece of krupenik, and Ukrainian borscht with pampushki with garlic sauce. Meat in dressing soups is placed only cut into strips.
Some cold soups, such as botvinya and okroshka, are served in a salad bowl with edible ice, chopped into small pieces or in small shapes.
Fruit and berry soups are also served in bowls.
Some soups are served in the same container in which they were prepared: for example, piti soup, daily cabbage soup - in clay pots. A deep plate is served separately.
SERVING SECOND COURSES
Before setting the table for serving main courses, the waiter collects the used dishes on a tray, sets them according to size and type, collecting leftover food from the plates on one plate, and putting the cutlery on another. These plates are placed on top and taken away. When carrying heavy objects, they are placed closer to the board facing the waiter. Then, on a tray or in a stack with a handbrake, the waiter brings clean plates for the main courses.
The range of second courses offered to restaurant visitors is extremely diverse. These are dishes from fish, meat, game, poultry, vegetables, boiled, fried, stewed, baked and other forms.
There is an established order for serving second courses: first fish (boiled and poached fish, fried and baked), then meat and poultry and game dishes, then vegetables, legumes, cereals, flour, eggs, dairy.
To serve fish dishes, use the following dishes: for boiled fish - oval cupronickel dishes, for fried fish - cupronickel frying pans placed on small plates or oval metal dishes. Boiled fish is served in a lamb, the sauce for it, for example, for pike perch in Polish, is served separately in a metal sauce boat. When ordering fish dishes (Polish pike perch, mirror carp, etc.), the table is additionally served with fish knives and forks. The plates must also be warmed. It is advisable to place a plate for bones next to the pie plate.
If the fish is prepared as a whole carcass (from a live fish), then it is also served whole, and on a utility table the waiter puts it on plates if he has received the visitor’s permission.
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, entrecotes, as well as breaded products (chops, schnitzels, etc.) - cupronickel dishes; stewed in sauce (for example, stew) - round lambs or clay pots with a lid.
Poultry and game are served on platters. When arranging them into portions, the waiter must ensure that there is a piece of white and dark meat on each plate.
Shish kebab on a skewer, fish fried on a spit, whole fish, roast pig and goose are served on an oval dish. In this case, the kebab or fish fried on a spit is removed with a special two-pronged fork, holding the skewer or spit at a slight inclination in relation to the plate on a utility table in full view of the customer.
Boiled vegetables are served in round cupronickel dishes. Butter can be served separately.
Baked vegetables are served in the 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 utensil - it is placed on the right side of the main plate or in front.
If a vegetable dish contains any product that requires cutting, a knife is added to the device.
Having received a ready-made second course from serving, it is brought to the table along with heated plates and utensils for laying out and placed on a utility table. Then the waiter shows it to the guests and, after their permission, using serving utensils, places the dish on plates and serves it to the visitors.
First, the main product is transferred to a small plate located to the left of the dish, then the side dish and sauce.
The side dish is scooped up with a spoon with your right hand and helped with a fork in your left hand. The sauce is scooped up with a spoon and poured over the main product. The plate with food is served to the guest from the right side.
Sometimes, during group service, the waiter presents the guests with a dish, which they serve for themselves (a plate should be placed in front of each guest). When serving a plate or dish to the table, the waiter's thumb should be on the side of the plate. Guests are served with dishes only on the left side, holding the dish in the left hand on a napkin.
At the request of the guest, the waiter can also put the food on the plate.
To lay out the dish, the waiter uses the following techniques. The fork is placed between the thumb and index finger, the spoon - between the index and middle finger of the right hand, giving them the shape of tongs. The curve of the fork's arms should be above the recess of the spoon. The ends of the handles of the spoon and fork should rest against the palm, they are held with the ring finger and little finger. The handle of the spoon is held in the middle with a bent middle finger. The middle of the fork handle is held between the tips of the thumb and forefinger, which are used to freely move the fork relative to the spoon to the right or left, up or down.
Very often, salads or side dishes richly seasoned with sauce stick to the cavity of the spoon. To free it, just make a sliding movement with a fork, like a scraper, and the spoon will be cleaned.
To serve some products, as well as to quickly transfer large quantities of food, the spoon and fork are held in the same plane, forming a wide spatula. To lay out, for example, a steak and egg, two forks are used. They are also held in one hand at the same level, forming a spatula.
Serving dishes
The waiter will certainly take care of serving the dishes in the restaurant. However, knowing the rules of presentation will help you feel confident and avoid any kind of awkwardness.
If at the time of seating the table has already been set, you should not touch the cutlery, straighten the napkin or rearrange the glasses ahead of time.
Typically, dishes are served to the table in the order they are offered on the menu and ordering sequence. Having chosen several dishes of the same category, you should inform the waiter when it is best to serve them.
It is acceptable to ask for a children's menu to be brought faster, especially if the establishment has a play corner.
In a friendly company or family circle, you can change the serving sequence by warning the waiter.
During the banquet, the serving sequence is not allowed to be changed according to an individual order. On a date, especially on the first, it is also better to stick to the established rules.
If for some personal reasons you decide to change the order of serving, inform the waiter about it.
A guest may miss serving a particular dish. You cannot return to a missed dish, but you can place an additional order in a friendly company.
There are three main methods of serving dishes: French (to take away), English (using a serving table) and Russian (on a common table).
Most establishments use the French method. In this case, the waiter brings the finished dish. Ready-to-serve dishes are served on the right. During a banquet with seating in a circle, some dishes are placed on the guests' plates from a large platter by the waiter. Food placed on plates is served from the left side.
Sometimes guests help themselves to a portion from a dish brought by the waiter. In this case, the waiter approaches the guest from the left and holds the dish in his left hand. If salad or other side dish sticks to the cavity of the spoon, simply scrape the spoon clean with a sliding motion of the fork.
When serving food, the temperature regime must be observed. It is advisable to serve hot dishes on heated plates, caviar in a caviar bowl containing a glass rosette and ice. The temperature of cold appetizers is up to 14 °C, hot - 75 °C, soups - 75–90 °C, hot meat and fish dishes - 65–75 °C.
Hot snacks are usually served in the container in which they were prepared, for example, in a cocotte maker. Cocotte makers are placed on a pie plate.
Most restaurants of European cuisine offer a wide range of main courses from fish, meat, poultry, vegetables in boiled, fried, stewed, baked and other forms.
The order of serving second courses: fish, then meat and poultry dishes, then vegetable, egg, dairy.
Most often, 3-4 dishes are ordered: a cold or hot appetizer, a first course, a hot fish or meat dish and dessert. Usually a cold appetizer is served before the soup, and a hot appetizer after it, but variations are possible.
Lunch of five or more courses is served on special occasions. In this case, after the hot meat there is a vegetable dish or both cold and hot appetizers are ordered.
The English method involves serving dishes on a serving table and portioning them in front of visitors. The dish is conveniently located on the left side of the serving table, and the plates are on the right. Waiters place food on plates in the following order: main product, side dish, sauce, herbs. The plate is served from the right side and with the right hand.
The waiters strive to make the portions uniform; if someone gets a little more side dish or a smaller piece, they are not supposed to indicate.
The Russian method of serving is convenient for a group of friends. Cold and hot snacks and dishes are placed on a common table, and guests serve themselves. You are not supposed to take food from a common dish with your fork. It is customary to take a portion from a common dish from the top or from the edge, rather than choosing better pieces.
Sauces can be served individually for each guest. They are placed on the guest's left hand.
When serving food, drinks, or changing cutlery, guests should not help the waiter. If the waiter is uncomfortable approaching the guest from the left, he can also approach from the right. The main task of service is the convenience and comfort of guests.
Some restaurants bring bread and butter before serving food.
For fish snacks include caviar (grained, pressed, chum salmon), fish (lightly salted, jellied, boiled, stuffed, marinated, smoked, fish salads), seafood (crabs, lobsters, shrimp, crayfish, oysters, etc.).
Meat snacks: meat (boiled, jellied), sausages, smoked meats, meat salads, boiled and jellied poultry, game and poultry salads.
Vegetable snacks: vegetable and mushroom salads, pickles, olives or black olives.
Soups: transparent, puree, milky, cold.
Hot dishes often offered in sections: fish, meat, poultry, vegetables.
Often the menu is presented by a sommelier to immediately offer an aperitif and help in choosing drinks.
The menu is served to the guest open on the first page. There is no point in reaching out for him. If there are several guests of equal status at the table, then the menu will first be served to the one sitting further from the waiter. In another case, the rule is used: children - women - men - according to seniority. In the women's team, no distinction is made between women by age.
Having noticed cigarettes or a lighter on the table, the waiter brings an ashtray along with the menu or explains where you can smoke.
During an official event, dishes are served “by rank”: first to more important, honored guests, then to women and the owner of the table.
Snacks are served within 10 minutes after ordering. The first and second hot dishes appear on the table within 15 minutes after ordering, unless the time has been specified additionally. Desserts, coffee and tea - within 10 minutes after ordering.
Do not rush to start the meal as soon as a plate of food appears in front of you - you should wait until the plates appear in front of all the guests.
Immediately after serving, you can start eating only soup.
The next dish is not served until all participants in the meal have finished the previous one. There is no point in delaying the meal and delaying the entire table.
Used dishes are removed from the right side when guests are ready, regardless of rank.
The end of the meal is indicated by the arrangement of the cutlery: the knife and fork are placed on the plate with their handles parallel, even if there is still food left on the plate. The soup spoon is left in the plate.
Under no circumstances should you help the waiter clear the table, even if you come to the restaurant with your family and children.
You should not stack plates on top of each other, especially glasses on an empty plate, or move plates to the edge of the table to demonstrate the end of the meal.
Do not place used paper napkins in a glass or glass.
The waiter should ask the guest if it is time to remove something from the table. If you haven't finished your meal and the waiter starts cleaning, you should stop him.
When clearing dishes, the waiter usually moves around the table clockwise. Glasses and glasses are removed with the right hand to the right of the guest.
You should not call the waiter who is removing dishes from the next table. Having taken dirty plates from the table, the waiter must immediately take them away so as not to stop and place dirty dishes on someone else’s table. Just give a sign and the waiter will return to your table.
The dessert menu is served when all guests have finished their meal and the plates have been cleared after the main course.
The waiter must clarify whether it is time/can the dish be served. Sometimes the waiter warns the guest that the dish will be served when ready.
From time to time the waiter checks with the visitors whether they like everything and whether they want anything else. A short answer of “yes, thank you” is enough. There is no point in admiring or criticizing the cuisine.
It is permissible to ask for a replacement dish only if the preparation standards are not met or the food is served half-baked or sloppy. If you don’t like the taste of the dish, you shouldn’t ask for a replacement.
If the dish is not served with sauce, do not ask for mustard, ketchup or mayonnaise. Even if visitors are accustomed to such food at home, it is better to eat the proposed menu in a restaurant.
If smoking is still allowed, then if one person smokes at the table, the ashtray is changed after each cigarette. For four or more guests, two ashtrays are provided. Cigarettes and matches are served to visitors on the left.
The arrival of coffee signals the end of lunch. Coffee and tea are served with sugar, sometimes with lemon. After stirring the sugar, remove the spoon and place it on a saucer.
The bill is served on the left side.
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From the author's bookRecipes for people born under the sign of Sagittarius Appetizers Sausages with potatoes and eggs 200 g sausages, 250 g potatoes, 250 g mayonnaise, 5 eggs, 100 g pickles, 2 onions, 250 g mayonnaise, 1 tbsp. l. butter, salt to taste. 1. Chop the onion and fry in creamy
From the author's bookRecipes for people born under the sign of Capricorn Appetizers Mackerel with cheese 700 g mackerel, 200 g cheese, 2 pods of sweet bell pepper, 2 fresh tomatoes, 70 g vegetable oil, 2 tbsp. l. crushed breadcrumbs, a little parsley, 1 onion, salt and
From the author's bookRecipes for people born under the sign of Aquarius Appetizers Assorted fish 4 eggs, 40 g butter, 40 g salmon and sturgeon caviar, 1 can of sprat, 100 g salted fish, 100 g boiled fish, 1 pickled cucumber. 1. When preparing assorted fish, they primarily use
From the author's bookRecipes for people born under the sign of Pisces Appetizers Solyanka “Volzhskaya” 600 g of fresh river fish, 2 onions, 2 pickles, 2 tomatoes, 0.5 cups pickled plums, 2 tbsp. l. vegetable oil, bay leaf, 0.5 lemon, 30 g herbs, salt to taste. 1. Clean the fish and
I have always been interested in how to turn a simply delicious dish into a truly magnificent, festive one. It is clear that decoration, serving and presentation are needed. However, even restaurant chefs who know how to cook delicious, delicious dishes, not all can boast of the art of decorating them. What can we say about family feasts? All these roses cut from vegetables, olives and sprigs of herbs... All this is already morally outdated and at times even brings melancholy.
Therefore, while attending chef master classes in the best restaurants in Moscow, we chose one where every dish is a real masterpiece. The inventor and real artist, sous-chef of the Grand European Express restaurant James Reduta, agreed to teach MIR 24 readers how to turn dishes into works of art.
The main thing here is not to be lazy and prepare the decor separately,” says James. - We use carrot breading, sun-dried tomatoes, crispy rice paper fried in oil, which can be tinted at the cooking stage with beetroot juice or turmeric, and chips made from the thinnest slices of bread, potatoes or sweet potatoes, and combinations of products, and the finest vegetable slices, and drops of sauces.
According to him, it is very important what the color scheme of the dishes will be: for some dishes warm tones in the design are appropriate, for others a cool color palette is good. As we watched, James decorated several dishes, along the way explaining what he used in the decor.
Grilled squid with Kenyan beans, sun-dried tomatoes and thick yellow pepper sauce
Boil the mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Separately, fry the Kenyan beans. We cook the squid rings on the grill, season everything with pepper and add some salt.
Prepare a thick yellow pepper sauce. Heat olive oil in a frying pan, add onions and spices, fry them. Add the baked bell pepper cut into strips and cook for 5 minutes. Then add white wine, chicken broth and cook for another 10 minutes until the peppers are completely soft. Add the cream, remove from the heat, cool slightly and grind warm in a blender until it becomes a slightly runny, homogeneous puree. Salt and pepper, mix.
Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. We put potatoes, bean pods and squid rings on it, which should drown in the sauce by a third. Then we decorate the dish with sun-dried tomatoes. You can buy them ready-made, or prepare them yourself. James cures them for 6 hours in the oven at low temperatures, sprinkled with lemon zest and dry aromatic herbs.
Another spectacular move is a cap of milk foam, which is obtained by whipping milk with a small amount of sugar and edible lecithin. The last ingredient ensures the persistence of the cloud of airy foam. It doesn't settle for quite a long time.
Then the thinnest slices of radishes and small petals of spinach and chard (leaf), which as if accidentally fell on the edges of the dish, are added to the dish. They don't carry any flavor, they're just decor!
The final touch: James sweeps a stroke of orange carrot breading onto the dish along with the plate, and the milk foam doesn't sag - it holds it. The breading brings all parts of the dish together, makes it complete and matches the rosy color of the sauce.
Danish Halibut with Sweet Potatoes and Mushroom Anise Sauce
Fry the halibut fillet in a frying pan, add salt and pepper.
Fry the mushrooms a little, add some salt and pepper, and then add cream, anise and boil slightly. The result is a thick mushroom sauce. Then we prepare the baked sweet potato puree. It turns out dazzling orange and sweet in taste.
Now let's start assembling the dish: put the puree on a plate. James, with a decisive stroke, “draws” a sweeping orange drop for them. Place some mushrooms in sauce on it, place the fish on top so that the mushrooms peek out slightly from under it. Place mushrooms on top of the fish again. So that it all turns out to be wrapped in a shiny, delicious sauce.
Around this composition are laid out several sun-dried tomatoes and sliced radishes, a couple of leaves of mini-spinach and chard.
The final touch is a cap of milk foam whipped with lecithin (hello molecular cooking!).
All! Serve the dish hot until the puree, mushrooms and fish have cooled.
Duck leg “Confit” with polenta and crispy rice
First, let's prepare the duck leg: salt and pepper it and simmer it in a frying pan over low heat until the meat is soft and all the fat has been rendered.
When the duck is almost ready, cook soft, non-steep polenta (this is a porridge made from finely ground corn grits, a denser version of which in Moldova is called mamaliga).
Then James takes a drop of balsamic cream on a wide, stiff brush and decisively draws a line across the entire plate from edge to edge. He places the palenta in the middle, making a “pillow” out of it, on which he places a delicious duck leg.
Now comes the turn of the color and taste nuance: he uses a spoonful of tomato confiture, giving it a neat shape. To do this, James, using two tablespoons, “conjures” the confiture, transferring it from spoon to spoon five times.
Making this exotic ingredient is not at all difficult, and it gives an interesting effect. To make jam, tomatoes need to be immersed in boiling water for a few minutes, cooled, peeled, cut into quarters, seeds removed, and the pulp placed in a saucepan and boiled slowly with the addition of lemon juice. Then turn the mass into puree using a blender and add sugar at the rate of 300 g of sugar per 500 g of tomato pulp. Boil to desired consistency, cool.
And now comes the turn of the main decoration: a huge exotic “flower”, which is not even clear what it is made of. This is rice paper: James makes real miracles out of it. And all because this is not purchased, but homemade rice paper, which means it can be tinted at the production stage by adding turmeric to the dough for yellow color, or beet juice for bright pink.
He used the same kind of rice paper decorations for the duck with palenta. The dough for rice paper must be rolled out, placed on a greased sheet of parchment and dried at very low temperatures until the paper hardens, and then cut into squares. To give the tinted rice paper the shape of an exotic flower, James dips the square into the deep fryer for a few seconds, where it instantly shrinks, bends, and takes on an intricate three-dimensional shape.
We place this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes the aromas of duck and palenta.
Lamb chops with lightly salted cheese cream, tomato confiture and crispy flatbread
The name of this dish speaks for itself and includes almost all the ingredients included in it.
We prepare the meatballs from lamb pulp: only minced meat, salt and pepper, nothing more! Fry them in a small amount of vegetable oil on both sides, having previously lined the frying pan with parchment.
Lightly salted cheese should be crumbled and ground, adding a little cream, until smooth and creamy (not too liquid, because the cream should hold its shape!).
Dry half of the unleavened flatbread in a dry frying pan on both sides (a little bit so that it becomes crispy and acquires a slightly rosy color). First boil the mini-potatoes with their skins on, and then fry them in oil with the addition of finely chopped garlic.
Prepare tomato confiture in the same way as in the previous recipe.
Let's start assembling the dish. James paints a stripe of balsamic cream on the plate with a wide brush, lays out one piece, rests the flatbread on it, pressing its edge with the second piece. As a result, the cake is fixed at an angle.
The sous chef puts the cheese cream into a pastry bag with a shaped tip and squeezes out beautiful “roses” in the corners of the composition.
Fried, deliciously crunchy potatoes and spinach petals complement the composition, arranged on the plate in artistic disorder.
And the last thing: close to the top bit, partly overlapping it, James places an oblong mound of tomato confiture. It not only gives the dish a bright color accent, but also complements the taste of the lamb chop.
The main thing is to do everything quickly so as not to let the meatballs cool down and serve the dish hot!
Arugula and shrimp salad with balsamic dressing and crispy sweet potatoes
For this salad, quickly fry peeled shrimp and champignons in vegetable oil, to which we add a little chopped garlic.
Arrange the arugula in an appetizing mound, “shade” the greens with a thin stream of balsamic cream, then “shade” the same stream of vinaigrette sauce on top (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).
Place cherry tomato halves, shrimp and mushrooms in a circle. The composition is completed with sweet potato chips and thin slices of black bread. Both are cut very thin on a slicer and deep-fried for a few seconds. A secret from James: in order to cut the brown bread so thin, he first freezes it.
Caesar salad"
James makes the classic Caesar salad very simply, and still turns out very beautiful.
He fries the chicken fillet pieces very quickly on both sides so that they remain juicy. Iceberg lettuce is torn into pieces and placed in a mound; cherry tomatoes cut in half and canned capers are placed around this mound. Drizzle the leaves with classic Caesar dressing and place still warm pieces of chicken on top. Finally, grated Parmesan cheese is sprinkled on top. And he places two deep-fried rice chips, tinted yellow with turmeric, at an angle to each other.
Caprese
This appetizer is inspired by the classic caprese salad, but how different it is from its prototype!
James peeled the tomatoes, cut them into quarters and, before placing them on a dish, sprinkled them with powdered sugar and caramelized them using a gas torch.
Basil in the salad is actually present in the form of an airy mousse. Green basil should be chopped very finely, or better yet, chopped in a blender and added to the liquid biscuit dough. After pouring the dough into cups, put them in the microwave and after a few minutes you get a porous bright green “sponge” with the taste and smell of basil. Carefully cut it out of the cup with a knife, tear it into pieces and place it on a plate. Between the pieces of airy mousse we place mozzarella, which we also tear with our hands.
Then comes the tomatoes with a caramel crust around the edges. He places them in geometric order, slightly resting them on the cheese, and sprinkles everything with a little aromatic olive oil.
James decorates the rest of the plate with drops of balsamic cream. He does it this way: first, he squeezes out the balsamic cream in small drops-circles, dotting the plate with them in a checkerboard pattern. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.
But what about the famous pesto sauce, which is indispensable for caprese? James squeezes a few drops on either side of each piece of mozzarella. At the end, the geometric pattern of the dish is slightly diluted with slices of radish and spinach leaves, which the cook arranges over the appetizer with tweezers in artistic disorder. Agree that the result is simply fantastic beauty!
We are all unique individuals who have the right to express our own opinions and views on life. Due to the fact that we are accustomed to living in society, everyone is looking for like-minded people with whom it is pleasant to spend time and discuss various topics. The problem of expressing individuality is especially acute in adolescence, it is then that many young people who share similar views begin to unite in groups, creating subcultures.
Today, one of the most popular subcultures is considered hipsters. They love vintage things and are interested in modern art and postmodernism. Many believe that it is hipsters who bring antique items and accessories back into fashion and set some beauty standards. And many owners of expensive restaurants decided not to stand aside and follow new trends. What they came up with is truly surprising...
How hipster restaurants serve food
- How about a dish for skate?
- And it's simple bread in house slippers.
- Why burn candles, it’s also romantic.
- Mini table on your desk.
- I wonder how convenient it is to eat spaghetti with a presentation like this?
- Very unusual!
- It's simple beef on the guillotine.
- If you break a faucet, don't throw it away!
- Cocktail captive.
- in gelatin sneakers.
- And you don’t need to spend money on glasses.
- Why not eat from a bowl?
- And they say that You can't eat from broken dishes, they don’t understand anything!
- Ice cream came to you on a bicycle.
- Grilled cheese hanging on a hook above a bowl of soup.
- Interesting idea for serving chips.
- Personally, I wouldn't dare eat this jam.
- Everything is natural and organic.
- The main thing is not to get hurt.
- Something very strange.
- Cool serving stand sushi.
- Everything fits, but how to eat it?
- Great idea for a pool.
- I wonder what you can eat from this...
- Salad in an icy hand.
- Cappuccino in carrots.
- Olives straight from the olive tree.
- This is how the legendary is served.
- Burger of my dream!
- Great stand for dessert.
- Ferris wheel for dishes.
- Strawberry on the throne.
- Country breakfast on a shovel.
- The most successful dress, it’s a pity that it’s disposable.
- I also want a set like this tea party.
We would like to note that the owners of these establishments made the right decision when choosing the theme, because it is this original approach that makes their cafes and restaurants popular among young people. And this happens, first of all, thanks to the hipsters themselves, who post such original photographs in social networks. Share this interesting article with your friends and tell us which one you would like to try!
Appetizing ideas for serving Olivier salad. Olivier salad can be considered the same integral attribute of the New Year as a Christmas tree or tangerines. However, one cannot but agree that housewives want some variety on the festive table. But if your family persistently demands Olivier, then you can try serving it in a completely non-standard way. Believe me, your family and guests will be delighted.
1. Bouquet
Decoration in the form of a bouquet. A classic Olivier salad, the top of which is evenly coated with mayonnaise and decorated with flower figurines. To create this simple and original decoration, you needed figuratively chopped cucumbers, carrots and bell peppers. 2. Mosaic
Olivier with mosaic. After kneading well, place the finished Olivier salad on a plate so that you get a narrow rectangle. Grease the top with a small amount of mayonnaise and garnish with carrots, pickled cucumber or bell pepper, cut into small cubes. Despite its simplicity, a mosaic of bright vegetables looks very impressive. 3. Advent wreath
Salad in the shape of a Christmas wreath. To implement this idea, you first need to give the salad the shape of a ring. This can be done using the appropriate baking dish. The top should be decorated with sprigs of fresh dill and cranberries. 4. Layers
Layered salad. Olivier salad, laid out in layers. According to Novate.ru, this submission option is one of the simplest. All you need is a square shape. Place the chopped ingredients in it layer by layer, finishing each layer with a small portion of mayonnaise. Place the peas in the last, top layer, add a few curly pieces of carrots and a finely chopped egg. 5. Unusual presentation
Portioned olive salad in egg. You can serve the salad not only in plates, but also in halves of hard-boiled eggs. Keep in mind that this design option involves very fine cutting. 6. Patterns
Salad decorated with patterns. A classic Olivier salad, the top of which is decorated with contrasting greenery patterns. For this you will need parsley leaves, green peas and a couple of cherry tomatoes. 7. Flowers
Floral decoration of Olivier salad. Sometimes, to make a dish beautiful, you just need to add a few contrasting details. For example, decorate the mayonnaise top with salmon roses, shrimp, carrot flowers, cherry tomato slices and sprigs of herbs. And for those who want to surprise their loved ones with a new interpretation of their favorite salad, we recommend replacing the sausage with red fish or shrimp. 8. Tartlets
Lavash tartlets. You won’t surprise anyone with Olivier salad for a long time, but an unusual presentation can. For this you will need lavash tartlets. It’s very simple to prepare them: cut the pita bread into pieces 10 by 10 centimeters, place two pieces in a muffin tin and bake for 10 minutes at 180 degrees. Use thin crispy tartlets to lay out the salad. 9. Simple and tasteful
Nice and simple. If you don’t have time to prepare the salad, serve it in portions. To ensure neat portions, use a special molding ring. Place the salad on a slice of gray or black bread. 10. Dishes
Selection of dishes. Dishes also play an important role when serving dishes. So, if you want to surprise your guests, serve the classic Olivier salad in glass vases or glasses. 11. Nest
A charming nest. A small portion of Olivier salad, formed using a metal ring, decorated on the sides with grated Parmesan, and on top with a quail egg, a spoonful of red caviar and a generous bunch of greens, will impress guests and become a real highlight of the festive table. 12. Restaurant style
Served restaurant style. Do you want your guests to see a haute cuisine dish in the Olivier salad? First, reduce the portion. Secondly, use a big, nice plate. Third, add contrasts. And voila, on a large plate, decorated with a thin layer of pea puree, lies a strip of a gourmet restaurant dish, complemented by green leaves and caviar. 13. Don't mix
Not mixed ingredients. Here’s another original serving idea: pour mayonnaise on the bottom of the dish, and lay the salad ingredients on top in even triangles without stirring. 14. Assorted
Bright "hat". Not sure what to decorate the top of your salad with? For a beautiful presentation you need contrasts. Carefully place the salad on a plate, decorate the top with lettuce leaves, and top with a few sticks of carrots, quartered eggs and a few cranberries. 15. Luxury
Luxurious presentation. Previously, Olivier salad was considered one of the most affordable. But now there are many interpretations of the classic recipe. Therefore, no one will forbid you to make your Olivier salad luxurious by replacing the doctor’s sausage with duck, salmon or shrimp. Well, a luxurious dish also needs an appropriate presentation. Decorate the top with thin slices of lightly salted salmon, add a sprig of herbs, and top with a poached egg and some caviar. 16. Pig
Olivier salad in the shape of a pig. A piglet, triangle ears and a thin tail, cut from doctor's sausage circles, will turn the Olivier salad into a funny pig. It is worth noting that in the year of the earthen pig, such decor will be more appropriate than ever. 17. Form
A portion of salad in the shape of a young moon. You can’t even imagine how much the appearance of a portion affects the perception of the entire dish. Offer your guests plates with a simple Olivier dish laid out in the shape of a young moon, and get ready to hear compliments about your culinary talents. 
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