the General rules of laying. Executive laying

you are: the General rules of laying

It is laying which make under in advance known menu of the order - usually at the organisation of banquets, service of various delegations, participants of meetings, anniversaries etc.

At laying of a banquet table there should not be no superfluous or missing subject. All subjects of table layout should correspond strictly preliminary co-ordinated with the customer of the menu. Thus laying by two identical devices and wine-glasses even if they are necessary under the order menu is not supposed. In similar cases expose only in one subject of each name, and then after use them clean and replace with the same subjects of laying. For example, under the menu it is provided two snack - fish and meat. A table serve one snackbar a plate and to one snackbars the device. After the visitor will eat fish snack, the waiter, having cleaned the used devices and a plate, before giving of meat snack puts pure snackbars of a plate and zakusochnyj the device.

To the device of each participant of a banquet (at the left for pirozhkovoj a plate) it is possible to put a card-menu printed in the typographical way or on the machine.

That visitors felt conveniently and it was easy to waiters to serve, on each place at table layout in a hall provide 60-70 sm at daily service and 80 100 sm - at service of banquets.