Cold snack

As a rule, the dinner begins with snack.

The Assortment of cold snack is extremely various also them it is possible to subdivide on cold and hot.

Beautifully issued dishes with cold snack with use of fresh vegetables (greens, parsley, fennel, salad leaves) and other fresh and tinned vegetables and fruit diversify and vitaminize a diet, stimulate appetite.

Cold snack as well as other dishes, submit to a table in the sequence provided by rules of the menu.

If the visitor has ordered some snack and dishes, and the order includes also a butter and fresh vegetables the butter and vegetables should be submitted at once and to leave on a table till the end of meal, to clean them it is necessary from a table (with the consent of visitors) before dessert giving. So, for example, the visitor has ordered caviar granular, a salmon with a lemon, vegetables fresh and a butter. The order submit in the following sequence: caviar granular, oil creamy, vegetables natural, a salmon.

At daily service all cold dishes submitted with a garnish, and salads put on the left side from the visitor, and cold dishes without a garnish (cheese, sausage) or with a garnish small amount (a herring or a sprat with onions), jellied or stuffed dishes, fresh-salted fish and a fish delicatessen - on the right.

It is necessary to remember, that it is impossible to put before the visitor salatnik or a tray with snack as from them is it is not accepted. Eat snack on a snackbar to a plate, having shifted snack with the device for raskladyvanija from salatnika or a tray.

Sousnik with sauce submit on pirozhkovoj to a plate covered with a carved paper napkin (that sousnik did not slide). The waiter, taking a plate with sousnikom in the left hand, approaches to the visitor on the left side and puts it to the left of it so that the handle sousnika has been turned to the left, and the handle of the teaspoon put in a plate for a rearrangement of sauce, - to the right.

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