UA DE EN ES FR IT NL PL BY PT
Restaurants and bars
pt es fr it nl pl by ua de en
sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • behaviour Rules behind a table. Meat, fish dishes. A dessert

    you are: behaviour Rules behind a table

    And snack from natural meat, cheese, sausage, a ham - all piece on small parts is not recommended to cut a dish at once, and then is only a plug. Hot meat in this case will quickly cool down, and the dish loses the appeal.

    The Bird and game eat with the help of a knife and a plug.

    The Asparagus, a chicken ' tobacco ', sometimes cancers eat with hands. In these cases vases or pialy with warm water for opolaskivanija fingers in which lower a slice of a lemon or petals of roses move. The waiter in this case should submit pure h/b a napkin or paper, and then all to clean.

    Cancers, langustov, lobsters eat by means of special devices which consist of a short plug and a shovel. From a cancer trunk eat only the meat which is in a claw. Then a cancer overturn on a back, separate from a trunk a neck and a plug choose meat.

    Sturgeon, belugu, sevrjugu boiled and hot smoking eat only with a plug.

    Mustard and salt take special spoons. Mustard put on a plate bottom (instead of on edge) on the right side.

    Soft-boiled eggs submit in an egg wine-glass, a shell easily break a spoon, put it in a saucer, egg eat cautiously that the yolk has not spread.

    Fried eggs and an omelette with a ham eat with a plug which is in the right hand and in case of need help a bread slice, holding it with the left hand.

    If it is necessary to interrupt temporarily meal to drink waters, to take bread, to put a meat piece, a knife and a plug put on a plate how them held, a knife - the handle to the right, and a plug - to the left.

    Cakes biscuit eat with a dessert plug or a teaspoon.

    Firm cakes which easily crumble, eat, holding a hand.

    Apples and a pear cut a fruit knife on a plate lengthways on four or eight parts. Then them clean and delete a core. These pieces any more do not cut, and bite off from them.

    The Peach or an apricot take in the left hand and make an incision on a circle to a stone, then break also a stone delete a knife. At meal cut off from polovinok slices. polovinki an apricot it is possible to put in a mouth.


    sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • las secciones
  • el Restaurante
  • la Estructura de la dirección del restaurante
  • la Característica del proceso tecnológico
  • las Exigencias a los locales de producción
  • los locales Comerciales del restaurante
  • la Maquinaria de los locales comerciales
  • la vajilla De mesa, los aparatos, la ropa blanca
  • la Preparación para el servicio de los visitantes
  • las reglas Generales del servicio
  • el Personal de servicio de la sala
  • el Menú de los restaurantes
  • el Servicio de los visitantes en el restaurante
  • los Fiambres
  • las Sopas y los caldos
  • los Segundos platos calientes
  • los platos Dulces
  • la Presentación de las bebidas
  • la Técnica del trabajo del camarero
  • los Modos de la presentación de los platos
  • las Reglas de la conducta a la mesa
  • la Limpieza y la sustitución de la vajilla
  • Likerovodochnye los productos. Los refrescos
  • las Reglas de la selección de los vinos a los platos
  • la Presentación de los vinos y las bebidas
  • la Automatización del restaurante
  • les paragraphes
  • le Restaurant
  • la Structure de la gestion du restaurant
  • la Caractéristique du processus de fabrication
  • les Exigences aux locaux industriels
  • les locaux Commerciaux du restaurant
  • l'Équipement des locaux commerciaux
  • la vaisselle De table, les appareils, le linge
  • la Préparation du service des visiteurs
  • les règles Totales du service
  • le Personnel de la salle
  • le Menu des restaurants
  • le Service des visiteurs dans le restaurant
  • les hors-d'oeuvres froids
  • les Soupes et les bouillons
  • les Deuxièmes plats chauds
  • les plats Sucrés
  • la Présentation des boissons
  • la Technique du travail du garçon de restaurant
  • les Moyens de la présentation des plats
  • les Règles de la conduite après la table
  • le Nettoyage et le remplacement de la vaisselle
  • Likerovodochnye les produits. Les rafraîchissements
  • les Règles de la sélection des vins vers les plats
  • la Présentation des vins et les boissons
  • l'Automatisation du restaurant