Salads. 

Rules for feeding dishes on the table. Table etiquette: Briefly about the main

Submission of dishes

The waiter will undoubtedly take care of the dishes in the restaurant. However, knowledge of the rules of filing will help feel confident and avoid any kind of awkwardness.

If at the time of seating the table is already served, you should not touch the devices before time, straighten the napkin or rearrange the glasses.

Usually dishes are served on the table in the order of their suggestions in the menu and order sequences. Selecting several dishes of one category, you should inform the waiter when it is better to submit them.

Permissible to ask to bring children's menu Faster, especially if there is a game corner in the institution.

In a friendly company or family circle, you can change the feed sequence, warning the waiter.

During the banquet, it is not necessary to change the flow sequence by individual order. On a date, especially on the first, also better adhere to the rules.

If for some personal reasons you still decided to change the order of filing, report this to the waiter.

The guest can miss the feed of one or another dish. It is impossible to return to the missed dish, but in a friendly company you can make an additional order.

Three main methods for feeding dishes are known: French (in Obia), English (using a serving table) and Russian (for a shared table).

In most institutions, the French method is practiced. In this case, the waiter brings ready dish. Ready, disinted dishes are served on the right. During a banquet with a seating in a circle, some dishes are laid out on the plates of guests from a large platter. The dishes unfolded on the plates are served on the left side.

Sometimes guests are gaining a portion of themselves with a dish, a progressive waiter. At the same time, the waiter is suitable for the guest on the left and holds the dish in the left hand. If the salad or another garnish is adhesive to the deepening of the spoon, it is enough to clean the spoon with the sliding movement of the fork.

When applying, the dishes must be respected by temperature. Hot dishes It is advisable to serve on preheated plates, caviar - in an inch, in which a glass socket and ice are placed. Cold snack temperatures - 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 dishes in which they prepared, for example, in Koxnic. Koxnitsy put on a piring plate.

Most European cuisine restaurants offer a wide range of second fish, meat, poultry, vegetables in boiled, fried, stew, baked and other types.

The order of filing second dishes: fish, then meat and bird dishes, then vegetable, eggs, dairy.

Most often, 3-4 dishes are ordered: cold or hot snack, first dish, hot fish or meat dish and dessert. Usually a cold snack is served before soup, and hot - after it, but options are also possible.

Lunch out of five or more dishes is fed in particularly solemn cases. At the same time after hot meat goes vegetable dish Or are ordered cold, and hot snacks.

The English method implies the flow of dishes on the serving table and portioning in front of visitors. The dish is conveniently located on the left side of the serving table, and the plates on the right. The waiters put the dishes on the plates in the following order: main product, side dish, sauce, greens. Plate is served on the right side and right hand.

Waiters strive to make portions the same; If someone goes out a little more side or a smaller piece, it is not necessary to indicate.

Russian setting method is convenient for friends. Cold and hot snacks and dishes are placed on the total desk, and guests serve themselves. It is not necessary to take a dish with a common dish with his fork. A portion of the total dish is taken from above or from the edge, and not to choose the pieces better.

Souces can be filed for each guest individually. They are put on the left hand of the guest.

At the time of filing dishes, drinks, instruments change guests can not help the waiter. If the waiter is inconvenient to come close to the guest on the left, it can come to the right. The main task of service is the convenience and comfort of the guests.

In some restaurants, bread and oil brought before serving dishes.

To fish snackscaviar (grainy, path, ketovaya), fish (low-headed, bay, boiled, stuffed, under marinade, smoked, fish salads), sea products (crabs, lobsters, shrimps, crabs, oysters, etc.).

Meat snacks:meat (boiled, bay), sausages, smoked, salads, meat, boiled and fuel, salads from game and birds.

Vegetable snacks:salads vegetable and mushroom, pickles, olives or olives.

Soups:transparent, puree, dairy, cold.

Hot dishesoften offered in sections: Fish, meat, poultry, vegetables.

Often the menu serves a sommelier to immediately offer an aperitif and help in choosing drinks.

The menu is fed by a guest open on the first page. Hands behind it is not worth it. If the table is somewhat equal to the position of the guests, then first the menu will be supplied to someone who sits on from the waiter. In another case, a rule is used: children - women - men - by seniority. In the women's team, the differences between women by age is not done.

Noticing a cigarette or lighter on the table, the waiter brings together an ashtray or explains where you can smoke.

During the official event, dishes are served "by ranks": first more important, honorary guests, then women and the owner of the table.

Snacks are served on the table within 10 minutes after order. The first and second hot dishes appear on the table for 15 minutes after the order, if the time did not specify additionally. Desserts, coffee and tea - within 10 minutes after order.

Do not hurry to start the meal, as soon as you turned out to be a dish with a dish, - you should wait until the plates appear before all guests.

Immediately after the feed, you can start there are only soup.

The next dish is not served until all the mewards have finished the previous one. Tighten the meal and delay the entire table is not worth it.

Used utensils is removed from the right side, as guests are readily ready, regardless of rank.

The end of the meal is the location of the instruments: the knife and fork are put on the plate with handles in parallel, even if the food still remains on the plate. Soup spoon leave in a plate.

In no case should not help the waiter to remove from the table, even if you came to a restaurant with family and children.

There should not be plates alone in the other, the more glasses on the empty plate or shift the plate on the edge of the table, demonstrating the end of the meal.

Do not put the used paper napkins into a glass or in a glass.

The waiter should ask the guest, is it time to remove something from the table. If you do not finish the meal, and the waiter began cleaning, it should be stopped.

Removing the dishes, the waiter usually moves around the table clockwise. Glasses and glasses are removed with his right hand to the right of the guest.

It is not necessary to call the waiter who cleans the dishes from the neighboring table. Taking the dirty plates from the table, the waiter must immediately carry them away, so as not to stop and do not put the dirty dishes on someone else's table. It is enough to submit a sign, and the waiter will return to your table.

The dessert card is served when all guests finished the meal and removed the plates after the hot.

The waiter must clarify whether it is time to serve a dish. Sometimes the waiter warns the guest that the dish will be filed by readiness.

From time to time, the waiter clarifies from visitors, whether they all like, whether they want something else. A brief response "Yes, thanks", enough. You should not admire or criticize the kitchen.

It is permissible to ask about the replacement of the dish permissible only if the cooking standards are not met or the coupier is fed in a semiysome or inaccurate form. If the dish did not like it taste, it is not necessary to require a replacement.

If the dish is not served sauce, do not ask mustard, ketchup or mayonnaise. Even if visitors are accustomed to such a nutrition at home, it is better to eat the proposed menu in the restaurant.

If smoking is still allowed, then in the case when one person smokes at the table, the ashtray changes after each cigarette. For four and more guests are offered two ashtrays. Cigarettes and matches are served to visitors on the left.

Coffee serves reports the end of the lunch. Coffee and tea are served with sugar, sometimes with lemon. Having stirred sugar, the spoon should be removed and put on the saucer.

The account is served on the left side.

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Guests gather in the living room. Within 15-30 minutes, from the moment of the arrival of the first guests and before the invitation, they are offered to the table. On trays that are covered with linen napkins, put wine glasses with mineral and fruit water and glasses with juices. Fools and glasses fill scooped drinks On 2/3 of their containers. For the convenience of selecting drinks, the wine glasses and glasses are placed on a tray at a distance of 2-5 cm from each other, and higher of them in the center of the tray. For the collection of used dishes allocate two waiters, one of which removes it from the utility tables and puts on a tray, and the other comes to the group of guests who themselves put the used dishes on the tray. Separately organize a buffet bar with alcoholic and non-alcoholic drinks For feeding aperitif. Barman at the request of the guests is preparing mixed drinks: Jean-tonic, whiskey soda, Campari-Orange, Nditini-Juse, and also lets vodka, brandy, soft drinks. Nuts from Creams Guests take their hands, the oils are glowed on the skewers, which are located nearby in the stacks. At the end of the aperitif, guests are sent to the hall, where the waiters help them take places in accordance with the seating plan. Service is carried out strictly in accordance with the protocol. Waiters serve the guests synchronously in each sector attached to them. After dessert, guests are offered to go to the living room located in close proximity to banquet Hallwhere the flow of tobacco products is organized. To do this, in the living room put low polished tables of small sizes, on which there are cigarettes in cigarettes, cigars in boxes and next to them on a napkin to circumcise the tip of cigar, ashtrays, lighters or candlelords with candles or matches in branded packaging. Near the tables put a banquette for seating. In the hall set outdoor ashtrays. After 10-15 minutes, guests are offered to go to a separate hall, where hot drinks serves. The hall must be a cozy atmosphere, soft, inappropriate lighting. Paul stuff the carpet. The tables of small sizes of oval or round shape are designed for 4-8 people. Tables are not covered with tablecloths. They are placed at a sufficient distance from each other, which provides amenities for guests and facilitates the work of waiters. In the middle of the table, you can lay a decorative napkin, which is put on a fruit vase. Each guest on the table is a steering the individual serving napkin, which has fruit devices, linen napkins, stacks of dessert or piring plates. On the table put candy in vouces or boxes, babes, biscuits, sweet nuts, sugar. Waiters, feeding dishes bring trays from coffee in coffee cups and tea - in tea cups with coffee and tea spa, serve hot drinks, using the technical reception (three and three). One of them offers milk or cream guests and pours at their request. One waiter, serving drinks, places tables with brandy wine glasses with a tray and puts them for each cup, two others pour cognac in a glass. Cognac can be offered to guests and in glasses filled in advance and delivered to trays. The waiters who serve guests in the hall are followed by order on the tables, removing the used items. At the end of the reception, the waiters feeding wines are included in the hall with trays, on which wine glasses are located with soft drinks, glasses with juices. Before the maintenance of the reception, Metrotel distributes the duties between the waiters to collect the utensils used and cleaning the hall. One waiter harvesters cleaning of porcelain dishes and appliances, the other - table linen, the third - glassware, the fourth - menu, cu-arm cards, candlebresses with candles, colors, the fifth - tablecloths, sixth - room cleaning. Used utensils are cleaned in such a sequence: first they collect dishes in which they served dessert dishes, hot drinks. Used dishes put on trays. Do not put one cream in another. Cups put stacks no more than 2-3 pcs, and a saucer with a stack of 6-8 pcs. in each. One of the waiters collects the used linen napkins, grouping them for 10 pcs. And communicating the last of them.

Feeding dishes "To Obiak". This method of filing is used mainly on banquets at the table both with full and partial service. In case of individual service via a custom menu, this method of feed is used in the restaurants of the Luxury and the highest class. The qualification of the waiter feeding the dish "into the Obia" should be no lower than IV discharge. Maintenance of visitors this way occurs only on the left side of the guest. "In the Obia" you can serve cold and hot snacks, the main hot dishes, some sweet dishes, fruits, bakery and confectionery.

When submitting "to the Obia", two options are possible: the waiter offers the visitor to the dish from the left side, and the visitor independently shifts the culinary products from the dish in its plate, using the portioning devices that lie on the dish. The waiter shows a dish on the left side, then takes the right hand to portioning and shifts culinary products with dishes on a guest plate. At the same time, the elbow of the right hand of the waiter should always touch his body during shifting. (Fig. 1) When organizing the service "In the Obrica" \u200b\u200bwaiters are preparing dishes for feeding and instruments for portioning. For this method of filing it is convenient to use round and oval dishes, trays for 4, 6 or 8 servings. For portioning, you can use various spatulas, spoons, nippers, but most often the waiters use a universal device - tablespoon and fork. Cooks on the distribution for this method make out dishes consisting of portion Casks Or shallow cutting. When filing dishes "To the Obrica", the waiter performs the following operations: on the dish prepared by cooks puts the plug to the teeth down, and on it a tablespoon to downdown down (the instrument handles must be in the edge of the dish - the spoon is somewhat larger than the fork); rolls the handbrake four and puts it on the palm of the left hand, while at the same time covering the sleeves cuffs; right hand puts on top of the handbrake dish with cold snack and decommifers for folding (instrument handles must be addressed to the consumer); when the hot dish is applied to the left hand using the second handbrake; Holding a dish on his left hand, goes into the hall and comes to the consumer on the left side, having put forward a left foot forward; standing on the left side of the guest, slightly leans, approaching the dish to the guest plate so that the edge of the dishes is above the edge of the plates (without touching it); After a short presentation, the dish takes the device for portioning into the right hand so that the spoon can be held at the middle bottom of the middle finger, and the fork handle is behind the middle of the index (bottom) and large (top) fingers. The ends of the handles of the device at the same time should be resting in the palm (in the base of the nameless finger and the little finger), and the bending of the fork teeth must be above the deepening of the spoon; captures the device a portion of the dish (side dish, sauce) and shifts the consumer to the plate; puts the devices again into the dish, straightens and moves to the next consumer. The waiter must comply with the rules for porting dishes: first to take the main product, transfer it to the consumer plate, then shift the garnish, placing it for the main product; Next, capturing a spoon sauce, water the main product. In this way, the waiter shifts most of the cold snacks, hot dishes consisting of portion pieces of meat, fish and side dishes. With an ideal service system, it is recommended that the side dishes and sauces apply different waiters. For example, the submission of "into the Obland" of the main hot dish on a banquet can be carried out by a brigade of three waiters: the first serves a meat dish, the second goes next and gives a side dish, and the third serves sauce.

Feeding dishes with pre-portion on the utility table. This method of service has several varieties depending on the design of the dish and from the inventory used by the waiter.

Option 1. The waiter serves a dish consisting of portioning pieces, using a stationary entanguage table. In this case, plates or other objects of individual use are prepared on the utility table, and the guest table is served by appropriate cutlery. The waiter makes a dish into the hall, shows it to guests. If the guest is one, then the dish is needed on the left side. If there are a lot of guests, it is necessary to show a dish with everyone, going to the table from different sides. Then the waiter puts the dish on the restricted table and lays food to the plates in the same sequence as when servicing "into the Obia." After placing one, two or three plates, the waiter immediately submits them to guests on the right hand right hand. When shutting down the dish on the utility table, the waiter in the right hand holds a tablespoon, and in the left - a dining room. When applying a cold dish, the plates should be cold, and when the hot meal is filled with fittings. When making a portion, the waiter ensures that the edges of the plates remain clean.

Option 2. The waiter serves a dish cooked by a large piece, using for filing an appropriate table. In this case, a few minutes before the filing of the Power table, you need to put close to the table, where visitors are sitting. On the bottom table it is necessary to prepare a stack of plates, and to guests to submit the appropriate cutlery. The waiter makes a dish into the hall and puts it on the Power Table, thus demonstrating the dish of guests. Together with the dish, the waiter brings all the necessary instruments for portioning and shifting: knives, tongs, blades, spoons, forks. First, the waiter in front of the guests cuts the dish to the required number of servings, then folds them in plates. Guests are accepted in front of the guests, a fish prepared by a baked milk piglet, a Christmas turkey, etc.

Option 3. The waiter In front of the guests giving the dish using the mobile serving trolley when applying. The waiter carries the trolley into the hall, stops it near the table, where guests sitting, ordered the dish. On the top of the trolley shelf, products and devices for changing and dishes are placed. Plates are placed on the lower shelf of the trolley. The waiter in front of the guests can prepare a salad, refuel the dish with a sauce, to fry the bifhtecxes, produce "Flamming" (Fig. 2.A) (ignition of the alcohol mixture, which the product was pre-poured) (Fig. 2.B). Next, portioning and design of plates The waiter produces similarly to the first two options. Feeding dishes with preliminary portioning in sight of visitors is charged with the qualified waiters. To perform this method of filing requires the waiters V discharge. With an ideal service organization, this feed must provide a brigade of several people.

Cold snack feeding rules Cold snacks are served at the beginning of meals. Their feed temperature should not exceed 14 ° C. Some snacks should be served with food Ice., such as calf grain, oil. When serving cold snacks, they are issued on snacks. Portion salads Served in salad bowls, creeds and on salad plates. When submitting "to the table", cold snacks are arranged in dishes, multi-section salad bowls, vases. Cold snacks can be submitted by all methods listed. Especially love and popularity in restaurants of the whole world enjoys the black caviar of the family of sturgeon fish (Bogg, Severy, Sturgeon). These fish are found in the Caspian Sea, in Lake Baikal, in large rivers of Siberia and China. Black caviar has the color of different shades: from silver gray to grayish-brown. The lighter caviar, the more mature and more valuable quality. Blushing caviar is the largest and most valuable, less large sturgeon and the smallest serenity caviar. There are granular and pauses distinguish between the caviar. Best caviar - The grainy, slightly brilliant, with the same in size of icons. Fresh caviar has a very limited storage period, so the caviar is solid.

Caviar belongs to the most expensive treats. It is served as the only dish (for example, on diplomatic breakfasts, breakfast with champagne, late dinners), and how cold appetizer (for example, on banquets at the table and on the buffets). Caviar can be served in Russian: along with finely distorted boiled eggs and green onions to hot pancakes as a garnior filler. Caviar is served on ice in Iornice (Fig. 3), eggs and green Luc - in salad bowls or sockets. Eating depending on the value of the portion or from the diner plate with snacks, or from a small dining room with cutting devices. Caviar can be served in Jewish: caviar is served with ndar, butter, lemon and greens. A piece of bread is smeared with oil, a special spoon is superimposed on top of the caviar, then lemon and greens are added. Eating such a sandwich from the diner plate with a snack knife and a diner for a fork, and if the sandwich turned out to be very small, then. Caviar can be served in Polish: caviar is served with potatoes cooked in the peel, and sour cream. Slightly cooled potatoes are cut in half, in the middle make a small deepening, which is filled with caviar. Top add sour cream. Eating such potatoes with a small spoon. Pyazny caviar is obtained from the shallow serenity caviar by mullure and further pressing. Parentine caviar is served on the tray, a small shovel or knife for caviar is used for folding. If caviar is the pride of Russian cuisine, then similar to the favorite delicacy french cuisine are oysters. Oysters - invertebrates bivalve mollusks - distinguished by a pleasant taste and high food value. Oysters live in all moderate and tropical seas, where they are caught. Oysters are served as a snack, but also in the form of an unstasive dish. Oysters are eating fresh (alive), baked, cooked in various sauces, etc. One guest is usually served half a dozen or a dozen oyster. Fresh oysters are served on a special oyster tray with ice on a stand. Limons in the form of cubes, pieces, slices are separately served as a garnish. The oyster take the left hand, squeeze the lemon on it, then the oyster plug is taken into the right hand, separated by the oyster for a fork from the sink and bring to the mouth. After that, you can rinse your fingers in water filed in a special bowl. The decorated and submitted portion, cooked on fire oysters eaten, depending on the size of the filed plates or snacks, or cutting devices.

The rules for feeding hot snacks. Hot snacks serve either immediately after cold snacks or after soups. Hot snacks are usually eaten from the same dishes in which they were prepared. For example, from Koxnica, Kokilnitsy and Kronchel can be eaten without shifting the product in a plate. The hot snack feed temperature is 85-90 ° C. A peculiarity of hot snacks served in Kokilnitsy and Koxnicians is that the products for them are cut by small pieces so that it is not necessary to use the knife. A hot snack in the Koxnician, for example, Julien Mushroom, Julien Chicken, served on a wildcard plate with a cocktail fork or tea (coffee) spoon, and the Koxnician handle is turned to the left, and the knob of spoons or forks is right. Pancakes as traditional Russian hot snacks are served in a round barant with a lid. The ramchik to preserve the flow temperature put on a wildcard plate coated with a napkin. For folding to pancakes, a plug is served. The table is served by a diner plate and snacks. Pancakes put on the table on the right side of the guest, and on the left side of the guest there are granular caviar or malossal fish (Salmon, Salo, Ketu). You can also file pancakes butter or sour cream.

Rules for feeding soups and broths. Soups depending on the desire of the customer can be supplied primarily, and after cold or hot snacks. The rules for feeding soups largely depend on their species, culinary characteristics and flow temperature. Soups are divided into hot (feed temperature is not lower than 75 ° C) and cold (flow temperature 10-14 ° C). Soups serve portion in deep plates, broth cups, metal bowls, ceramic pots. When serving soups, wildcard dishes necessarily use. Soups are served by "in the table" in porcelain spacing by 6-10 servings. Soups are conveniently served, portioning them on the utility table, and less convenient "in the Obia". In broth cups most often served broths and soups puree. When feeding a cup, it is put on a saucer, along with a cup on a saucer, a dessert or broth spoon is put on the saucer (the cup of the cup is turned left, and the spoon handle is right from the guest). Profiteroles or croutons to the broth are served in a salad bowl or cream on a wildcard with a paper napkin, put on the left side of the pierbling plate. Borshi, rasidens, soup and many other filling soups are released with sour cream, which can be served separately. Sour cream is served in a porcelain suit on a wildcard, a teaspoon is put before the sauce. Suit with sour cream put in front of the visitor on the left side, the handle of the charter must be turned left, and the knob of the spoon is right. Cold soups (Cold, Cold, Borsch, Borshchi) are released just like hot. To cold soups, food ice is served separately in the salad bowl.

Rules for filing major hot dishes. The range of hot dishes is very diverse in both types of products and methods of their culinary processing. No less diverse methods for feeding and decoring hot dishes. Suffice it to say that the main hot dish is at least three parts: the main product (for example, meat or fish), the side dish (usually complex) and sauce (both hot and cold). And all the composite parts of the dish can be served separately, using the methods described above. You can make the main product, side dish and make it together and serve in one dish, on one plate; It is possible to serve the main product and sow together, and the side dish is separate; It is possible to place the main product and the side dish together, separately submit sauce.

The supply temperature of custom and corporate dishes should be 85 to 90 ° C. The temperature of duty dishes and any dishes prepared in advance when applying should be no less than 65 ° C. To preserve the flow temperature, the main hot dishes must be fed at preheated plates. Hot dishes can be submitted by all methods specified at the beginning of this subsection. The supply of basic hot dishes, which are decorated in the form of individual servings on small dining plates, is called the "Vienna style". The feeding of dishes "to the table" is often called the feed "in Russian". The feeding of dishes with shifting on the utility table or the servant is called "Russian style". The feeding of dishes "to the Obiak" is often called the feed "in French", and the feeding of dishes with portioning on the attachment table and with a dotting in sight of the consumer in English. All these names are very conditional and do not claim classical definitions. Feeding fish hot dishes, you must not forget to serve the table to fish appliances, but feeding meat and vegetable - cutting devices. Portion of hot dishes are fed in plates, the diameter of which is at least 240 mm. Hot dishes at different guests are recommended to serve in metal dishes, baranchiks, pancakes. Cold sauces to dishes are served in porcelain savages, hot - in metal. National dishes are served in ceramic pots. Some dishes (bird, game) are partially eating hands. To rinse the fingers to the table serve a bowl with acidified warm waterwhich is put on the right of the consumer at the level of its plates. It is interesting to serve spaghetti, simple at first glance. In Italian restaurants, spaghetti is served in deep dining plates, and the dining room fork is served on the right, and the tablespoon is on the left. In addition to sauce, Parmesan cheese is always served to spaghetti (grated).

Rules for the supply of sweet dishes and fruits. Lunch or dinner in the restaurant, as a rule, ends with the supply of sweet dishes. Before serving sweet dishes, or in French desserts, the waiter removes all the previously used dishes, devices and with the customer's permission remaining a snack, bread, spices. Most cold sweet dishes (compotes, thick kisins, fruit salads, jelly, berries with cream, ice cream) are served in metal creams or glass vases furnished for wildcard plates with decorative paper napkins. Depending on the magnitude of the creed or vase on the napkin, the dessert, tea, coffee or other special spoon with the right handle is put. Cold sweet dishes when feeding must have a temperature not higher than 8 - 10 ° C. Hot sweet dishes are fed at 70-75 ° C. Most of the hot sweet dishes are released in the metal dishes in which they were cooked. For example, porridge Guryevskaya is prepared and served on a portion frying pan (Kronechele), which is put on a wildcard plate with a paper napkin, eaten without shocking, dessert spoon. Separately in the metal sauce serves apricot sauce. The souffle is released in the same dishes in which it baked. It can be a ramor or frying pan. The table before serving is served by a deep dessert plate and a dessert spoon. Milk is served to souffle in milk or cream in the cream. At first, the waiter gently trimmed the blade of the edge of the souffle and, approaching the visitor on the left side, holding a dish in the left hand, quickly and gently shifts the splay in the visitor's plate. Then, on the right side, poured into a plate with a souffle of milk or cream. Fruit, vanilla, chocolate sibes, puddings and mousses are served in small dessert plates, eat with dessert spoons and dessert forks. Fruits in assortment are a mandatory dessert on banquets and receptions. They are served in vases in high legs, which are placed in the center of the table. Fruits are often used as a decorative design element festive table.So they are put on the table together with cold snacks.

Fruits in a vase can be offered to guests "to the Obia", going to each of them. The vase at the same time the waiter must keep the top of the leg. With a non-submission supply, fruits are served on a shallow dessert plate, eat fruit or dessert knife and fork. If fruits eat hands, then you need to feed a rinse or a wet napkin for wiping hands. Cakes in assortment and cakes pre-cut on portions are fed in a low vase "plateau" or on a tray with a decorative cloth. Cakes are folded with confectionery tongs, cakes - spatula. The table is served with small dessert plates. Cupcakes eat fork for cakes, cake depending on the consistency - either a spoon and fork or a knife and fork (dessert).

How to Serve and Have Different Dishes

At the table you have to sit straight, without clouding, elbows do not put on the table. Take food from the overall dishes follows with decomposed cutting devices - most often this plug and spoon. Holding a plug in the left hand, and in the right - a spoon, appropriate meal put in your plate.

It is not necessary to apply several cold snacks and salads at the same time. It is indecent to leave a dish on a plate of a dish. This is a direct disrespect for the hostess at home. Therefore, overlapping food, you should think about two things: whether everything laid on the plate will be eaten and whether it is enough dishes to everyone. The hostess of the house should offer this or that dish, unobtrusively explaining what salad or sauce must be taken to the appropriate food. The hostess of the house begins to eat first; If any dish is unknown by a guest, you need to imperceptibly watch how the hostess eats it.

BREADfrom a plate or baskets take hands and put on a plate for bread. Eating him, bowing to small pieces. Pate, butter take your knife, put on the plate on the right. Oil flashes a slice of bread, laid on a plate for bread. He holds his fingers on his left hand on a plate, should not be smeared with a slice of bread with butter, holding it on weight. If there is no plates for bread on the table, then a slice of bread should be put on the edge of the diner. Bread, smeared with oil or snacks, eat a knife and fork. If the bread should be smeared with honey or jam, then a slice of bread is primarily cut into oblong pieces. Oil can be smeared on all types of bread, toasts (toasted bread), cakes, corn pillage. Oil and vegetables are put for a fork, not a knife. Sandwiches, sandwiches hands, if they are served with drinks before dinner start. At the table, sandwiches are eaten with a fork and knife. SCRAMBLED EGGS N. aDO is served in a special dishes along with a small spoon for eggs (unlike tea spoons for eggs, the end is expanded). Cooked Screwing eggs it is necessary to clean from the shell and serve with sauce, eat them with a fork.

Spoon when eating SOUP , direct when scolding from ourselves and bring up to the mouth. Reaching soup, a plate slightly tilted from ourselves. If a BOUILLON with omelet, meatballs, etc., then it is eaten by a dessert spoon. If the broth is served in a special cup with pies, croutons, salted biscuits, etc., then you can drink it.

Warm fish dishes eat with a fork and knife for fish. Instead, you can use the second fork or a piece of bread, holding it in your left hand. Fish does not cut the knife, and they are separated from it with the pieces, holding the fork. Bones from the mouth take a fork and put them on the edge of the plates. If the fish is served with lemon, the fork hold a slice of lemon from a piece of fish, scolded the middle, and the remnants of the lemon are put on the edge of the plates. Baked food (cheered) eat with a small spoon "mocha". Hot and cold meat dishes cut the knife and eat fork. It is not customary to cut immediately the whole piece of meat into smaller parts and then there. Chopped meat (Cutlets, chicken beefstex, cabbage, dumplings, meatballs, lulakbab) and potatoes with a knife are not cut, but separated by pieces for a fork. You can only hold the knife. It is believed that if meat food is easily divided with one fork, it should not use the knife at all. Sauceor filling meat or fish, not a side dish. POTATOESthey do not understand the fork and do not cut the knife (with the exception of large potatoes baked in the oven). Casserators, warm pies, cottages , various Chopped meat dishes in sauce eat with a fork, holding her in his right hand. In this case, serving the table, the plug is placed on the right of the plate. Pancakes with filling, omelets, pate in baskets from dough cut the knife and eat with a fork. Just eat Stuffed vegetables . Poultry meat(home and wild) cut with a knife and eaten with a fork. Only wings and pieces in which there can be a lot small bonesYou can eat hands.

On a sought evening after dishes from asparagus, crayfish or roast meat, guests are appreciated by small bowls with flavored water, in which you can rinse finger tips. After fried chickens ("tobacco"), swamble napkins are served in order to wipe the fingers. They can be laid on the bread plates already when serving the table.

Snacking fish(Salmon, sturgeon, media, smoked eel) are cut by a snack-knife. Boiled fish or hot smoked fish are eating only with a fork. Smoked fish First of all, clean from the skin and bones on the one hand. When the upper part is eaten, the fish turn and begin to the second side. Icraserved B. glass dishesplaced in Melchioric dishes with chipper. Greknka is served to Icra. Caviar with a spatula or spoon put on the croutons and eat them, holding their hands. LOBSTERserved in boiled form. When food is used by a special knife for cutting, with which the contents of the abdomen and a long circulatory vessel are removed from the broken in half the lobster. The central part is cleared and the meat and fat in it eat for a fork or special device In the form of a spoon on the knife. The tailing shell is cleaned with a fork and it gets meat lobster. Frog legs- Thin and small in size. The taste of them resembles chicken meat. The leg takes the fingers for the bone, bring to the mouth and the teeth are removed from it meat. Crabs. Pacitary plates are removed with their fingers and fold on the edge of the plates. Meat eating hands. They are also served in purified form. For wiping hands on the table, packages with moistened napkins or a bowl with warm water are put (in fine restaurants serve, for example, a woven basket in which a small towel lifted or fragrant water). Mussels. Serviced hot, in the sink. When eating, they use special tweezers to open the shells and a special fork. Pedgots, located in the left hand, hold the mussel on the plate, and the fork is chicken with a mollusk from the sink. Empty shells leave on the edge of a plate. Oystersserved in a living. The closed sink (it cannot be opened on the table, as it means that the mollusk in it is already dead) rotate the convex side to the plate and open with a fork. With its help remove and inedible part. Then, holding the sink in the left hand, and the plug in the right, tap the oyster (after having sprinkled with her lemon juice), after which the juice was drunk, formed in the recess of the sink. Raki.served in boiled form with salt and dill. When cutting, use a special knife, opening the shell on the side and remove the meat. The rest of the parts can be simply absorbed along with the scales, then the tail of the tail shell is revealed and the blood vessel is removed (like lobster) and the insides, suck juice. Scales fold on the edge of the plates. Artichokashould be boiled. Eating them hot, dipping into melted oil. Artichoke leaves should be treated with hands, starting from below, from the base of the fetus and, having dippeding into the sauce, how to drag through the teeth (while in the mouth remains suitable for metage). The remaining fiber is placed on the edge of the plates. Core and scales can be used with a knife and fork. Polkah Deta. Holding a plug in the left hand it is necessary to smolden onto her teeth of 2-3 peas, then, on a concave part of the plug, to dial some more and try to send it into your mouth. It can be done easier: on the plug, like on a spoon, dial polka dots and bring it to your mouth, then return the plug into the correct position. Corn cobs boiled in salted water, served in warm with oil or without oil. The pillage take their hands for both ends and teeth tear the grain from him. The rigid core in food is not consumed. Olives (Olives)they are a side dish, as well as snack for a cocktail. In the latter case, they take their hands and, if the bones are not removed, they spin them into the fists and then put on the edge of the plates. SALAD. Mixed salads (that is, polished by sauces) eaten, as a rule, for a fork. Fragile green leaf salad Served with whole leaves on a separate plate and without sauce. It is allowed to eat hands, sending into his mouth in small pieces. SPAGHETTI(Italian national dish In the form of thin long pasta) when eating requires large art and skill. Italians eat this dish with only one fork. Foreigners resort to K. aid spoonwhich is kept in the left hand, and the plug is right. Five to six spaghettin gently wind around the fork, holding them with a spoon. If it is difficult, you can cut a spaghetti for a fork from time to time. ASPARAGUS, fresh and canned, fed to the table in the boiled (accordingly heated) the form, polished by melted oil. It is eaten with a knife and forks (even when asparagus is a side dish). Start from the top end and eat flesh.

For lunch and dinner after hot meat food serve DESSERT . It can be served after cold snacks. Sweet can be served in a common large dishes, from which everyone takes and imposes as much as much as it desires, or already divided into portions in glassware or wide glasses. Creams, jelly, ice cream with cream and berries, strawberries with powdered sugar and other sweet dishes, filed in a portion dishes eating a teaspoon. Sweet, which is served deep dessert plates (Bubert, Snowballs, Kisley), eat a dessert spoon. For dessert, you can cheese and fruit.

CHEESEserved on a tray, cut into slices with a special knife, or a whole piece (the knife is laid next to). Eating cheese for a fork with a plate or put on bread (it is especially delicious with white crackers). The Swiss prefers on acute cheese It is even without bread to smear only oil. Chestnuts. The food is suitable only a special edible grade, flattened shape, with a dark brown shell. The fruits are baked on coals or cook (shell is pre-cut, season with salt). The nuclei to taste resemble loose, slightly sweet potatoes. Eating hands, hot. If the shell is strong, use a knife. AVOCADOit has a neutral, slightly dormitory taste. The fruit is divided into two halves, remove the bone (seed). Recess can be filled with sharp salad, sauce or crab. The pulp is eaten by a dessert spoon to a bitter layer adjacent to the skin. Applesyou can cut into four parts and brushing with a knife and forks, but slices eat hands. PEAR how more juicy can be stained hands, so it can be used, using devices. These fruits can be eaten with peel. Plum and Apricots separated by knife in half, remove bones. Grapesout with a bunch, put on your plate and eat one berry. MANDARINclean from crust with hands and divide on slices. ORANGEit is very difficult at the table. If you cut it into two halves, it would be necessary to deal with it with a knife and fork. However, while the juice so badly sprinkle in all directions. The easiest thing is, perhaps, another way: orange is cleaned completely from the peel, and is divided into slices that can be taken by hand. BANANAcleared from the peel, the pulp is eaten by a tea or dessert spoon or a dessert fork. WATERMELON and Melon. served cut-off on a slice, the flesh is eaten by a teaspoon or with a dessert fork and a knife. A PINEAPPLESubmitted by sacrament with peel, eaten with a dessert fork and knife, cutting triangles. Peachcut in half and remove a large bone, while using a knife and fork. GRAPEFRUITthe resulting across is served, while the edible part is cleaned with a knife from the peel and sprinkled with powdered sugar. Eat with a dessert spoon.

Slice Lemon. By taking a special little fork, put into a glass with tea or a cup of coffee, a spoon is squeezed out juice, remnants are removed and put on the edge of the saucer.

If a Strawberry and Strawberry served with all the cups, keeping for them, the berry is loose in sugar powder And eat. If the strawberries are filed without a cup, then it is eaten by a teaspoon.

Cherry and Red currant served with sweets for which they keep in hand and eat. CAKE and Soft cakes eating a teaspoon or fork for the cake, Solid Cupcakes - Fork. Krakow cakes , Divided into small pieces eating holding in hand.

What dishes and in what order are served on the table depends on the type of celebration, as well as on the number of guests. The menu is made up by owners, taking into account the combination and utility, and not just to hit guests.

It is customary to serve on the table first easily absorbed dishes, and then heavier contributing to rapid saturation. The same rule is valid for the supply of alcoholic beverages: the light wines are first served, and then stronger drinks.

A solemn lunch is made to begin with an aperitif - a light alcoholic beverage that contributes to the excitation of appetite. As an aperitif, guests are made with wine glasses, but in no case vodka or gin.

According to the rules of good tone to drink more than one gland an aperitif is not recommended. On banquets and solemn techniques, wine glasses are served from a special table or deal on the hall on trays. In this case, the table to dinner is usually covered in another room.

Aperitif can offer fresh fruits, nuts, almonds, salted cookies, canape sandwiches.

At the end of the aperitif, the snack time comes. Guests are served salads, pies, eggs. Better when there are many snacks and they are diverse. As a snack, you can submit assorted cold dishes, based on time of year: Radish, bulgarian pepper, tomatoes, cucumbers, pickled and salty mushrooms, olives and olives, artichokes, color and brussels, etc. Prawns, oysters, crayfish, crabs, caviar, sturgeon, smoked and boiled tongue, ham .

If you are a guest, do not seek to try everything, because after a snack you will be offered other dishes. Often immediately after a snack soup is served capable of exciting appetite, but do not overload the stomach. It can be a broth with spices.

After soup, two mandatory dishes are followed, one of which is very satisfying, and the second is lighter. In what order to file them, the owners decide themselves. After soup, champignons can be served, baked fish, hot toasts with ham, greens and tomatoes, oslets and soulets) Language, fried brains, etc. However, portions must be small, as the main dish of the solemn lunch.

Before serving the main dish, it is withstanding about half-hour pause, during which guests can communicate without interference with each other, to congratulate the owners, pronounce the toasts. Feeding the main dish, the owners must be traced to be in the glasses
guests were wine. .

The main dish is often chicken, piglet with horseradish, roast beef with complex garnish, Duck with rice, etc.

On large celebrations and banquets after meat dish Served sweet, then cheese, fruit, after which coffee to which the liquor can offer. Coffee indicates the completion of lunch.

All this is just an approximate alignment, any intermediate dishes can be excluded, it all depends on the means that the organizers of the celebration are placed. However, there is one general rule: snacks supplied before the soup must be cold, and snacks after soup are hot.

If a person has a business in the field of catering, he knows that the rules for feeding dishes and the presentation are crucial for the guests are pleased to visit the restaurant. Nevertheless, the chefs often do not pay attention to the design and are more concerned about the taste of their dishes.

People eat through the eyes, and the original and thoughtful feed improves the appearance and taste of food. Concentration on the design also allows cooks to demonstrate their creations to guests. Although there are no tough and mandatory laws when it comes to the "right" presentation, there are several important concepts that should be remembered by preparing and presenting delicious culinary creations of the restaurant.

Design and rules for feeding dishes

Before you start cooking, the cook should think about what kind of kitchen it represents. Does it create a hearty steak, a delicate garnish or a snack? It is impossible to start collecting a plate until all the tastes are finalized, so it would be reasonable to prepare the ingredients before the process begins.

In addition, the cook should pay attention to the size of the portions before starting to execute the rules for feeding dishes. To do this, it is necessary to focus on the balance of proteins, carbohydrates and vegetables to cook proper nutrition. Ultimately, neatly placed ingredients create art, but the view should never darken the taste.

In order to assign the rules for feeding dishes, some steps must be performed.

Choose the perfect plate

It is this action that is the key to an attractive presentation of food. Here are some points that need to be taken into account.

Pick up the right plate. One of the rules of feeding dishes is to think about myself as an artist, about a plate as a canvas and about food as a paint.

Select the correct size. It is necessary to pick up a plate, then watching it to be large enough, the food should not fall out. But at the same time, the portions did not look too miniature.

Additional color dishes. Tint plate also matters. White dishes are popular, because it creates a high contrast and provides a neutral background for colorful creations. It is necessary to use empty space, thinking about the rim as a frame. And it is also important to know the rule of the third to highlight focal points of the dish. With reference to cooking, this postulate prescribes the placement of basic food on the left or right side of the plate, and not in the center.

Location of ingredients

Here are some of the most important aspects that should be considered when creating a dish:

  • An hourly submission. When the cook begins to fill in the plate ingredients, it needs to present the dial. From the point of view of the visitor, the protein should be between 3 and 9 hours, starch or carbohydrates - from 9 to 12, and vegetables - from 12 to 3.
  • Wet ingredients as the basis. Another practical rate of feeding of dishes and snacks is to first cover the plate with liquid components, as they tend to spread if other products do not hold them. One way to fasten the wet ingredients is to put on them, for example, sliced \u200b\u200bslices of meat or vegetables.
  • Serve an odd amount of food. If some dish has a small volume, for example shrimp, scallops Or canape snacks. It is always necessary to give guests an odd amount. Seven brussels cabbage Instead of six create visual appeal, and the visitor's brain will think that he got more food.
  • Do not overflow a plate. It is necessary to make sure that the cook never overloads its canvas and makes it simple, focusing on one ingredient - usually in protein. The key component search also ensures that the accompanying products will play an additional, supporting role.

Pay attention to the details

Rules for the supply of cold dishes and hot:

  • Think about color and contrast. One of the most well-preserved secrets of a beautiful feed is close attention to detail. Although the focus is obviously focused on the protein, it is very important to take into account how other elements of the dish create color and contrast. The cook can form a beautiful background for its plate by adding green vegetables or bright fruit as points of accent. Similarly, you need to try to connect components with additional colors, as it will further increase the visual attractiveness of the dish.
  • Create a height on the plate. Another way to attract the attention of the guests is to use the power of growth. Compact laying of the ingredients is not as popular as 5-10 years ago, but the creation of a high plate can significantly improve visual appeal. For example, you can put a steak on top of the polenta and lean the asparagus spears at an angle of 45 degrees.
  • Use the texture to improve the dish. Contrast smooth vegetable puree With crispy onion straw or steak with chopped blue cheese creates attractive combinations, which are classic in high-class kitchen.

Design and work with sauces

After the ingredients are decomposed on the plate, you need to fill everything delicious sauces. There are also special rules for the supply of hot dishes and sometimes cold. It is necessary not to just carefully pour sauce on a plate. Instead, it is necessary to think about your bottle or spoon like a tassel, and adding the exhausting taste of the sauce to regard as an artist's smear and remember that the refueling should improve the plate.

One of the ways to do this is to create an accent point on one side of the dish (considering the rule of the third) or slightly sprinkle the main ingredients with a slightly sauce so that guests receive a little taste in each spoon.

Use targeted decorations

In the past, the cook casually threw a piece of cabbage and a slice of orange on each plate. However, these headsets did not add anything exciting into the dish, and few people even ate them first. Here are some examples of smart jewelry and how to use them:

  • Select edible ingredients. When the cook finished cooking, you need to remember that all components must bind the dish and be edible. Ultimately, the decorations are designed to improve and add-on to the tastes created snacks, and not distract from them.
  • Place the garnings purposefully. The decoration should never lie in a heap, in one corner of the plate. Instead, it is necessary to consider all the dish thoughtfully to add color or structure. In addition, it is necessary to avoid using unaplety jewelry, such as raw herbs, big pieces Citrus and all that has a strong smell. Finally, it is necessary to fill in a plate quickly so that the food still remains hot.

It is worth paying attention to that all these tips are also the rules for the supply of sweet dishes.

Table etiquette

Restaurants of gourmet cuisine require much more attention to detail than just a cafe and food delivery. The usual moments of work include the installation of the desired height of the tables for visitors, polishing the instruments and folding the napkins into suitable forms. The traditional menu and registration of dinner may imply use up to 20 items for one guest, and with so many plates, dishes and glasses may arise that and where to place. General rule Feeding dishes and drinks:

  • Cutlery are installed outside, dining plates inside, as it corresponds to the movement of the meal.

Diagram of dishes

Tables are almost always covered for right-handers. Clockwise usually arrange:

  • wine glasses and water;
  • spoons;
  • knives;
  • plates with a napkin on top;
  • plugs for lunch;
  • bread plate and oil knife;
  • dessert spoon and fork.

Depending on the menu, additional items may be placed, such as cups and saucers, or special dishes, such as seafood devices.

The glasses should be located diagonally or square to the right of the plate and consist of glasses:

  • for water;
  • white wine;
  • red wine;
  • sparkling wine.

It is important to make sure that the tabletop is symmetrical to create aesthetically nice background for customers. As long as the employees are not remembered where to place plates, napkins and appliances, you can use a ruler to measure the distance between the edge of the table and dishes to ensure their consistency in the design.

Tip 1: It is always necessary to check that wrinkles and stains can be seen on the tablecloth, and the seams were turned down.

Tip 2: When covering the table, it is necessary to keep stolen and cutlery in the middle to minimize the appearance of fingerprints.

Rules for feeding dishes: Quality requirements

Most of the high-class dins will include 5 menu items: two snacks, soup, salad and dessert. Many restaurants practice the method of service from the open side, this means that the hands of the waiter should never intersect the guest, and the food is always served on the left side of the visitor. Plates must be turned during the calculation so that the dish protein is facing a person.

Wine service for dinner

Tip: When filing drinks, you should never hold a glass for the bowl, always for the stem. The liquid will remain colder longer if the heat from the hand is not transmitted to the fuer. Be sure to use a cloth napkin when pouring wine to wipe extra drops with a bottle neck.

Cleaning table.

There are some generally accepted gestures and signals that allow you to report on the end of the end of the meal guests of the institution. Napkins will be laid back to the table, and the devices are placed in a vertical position over the visitor's dining plate. If clients need to get up to use the toilet, or make a phone call, a napkin is placed on the chair. This is a sign that the meal is not finished yet.

When taking food with several dishes, empty glasses and plates must be cleaned until the next menu item arrives.

Important tips for memorization:

  • The ladies are always served by the first.
  • You can never eat, drink or chew in front of the guests.
  • It is always necessary to demonstrate the correct posture - not to slouch, do not cross the hands and do not leave them in your pockets.
  • Use the inputs and exits of employees only during official functions.
  • Do not join informal conversations with guests.