Cold snack. Giving of snack

you are: Cold snack

All dishes which put on the left side from the visitor, the waiter submits the left hand, and on the right side from the visitor - the right hand.

Cold snack bring on a tray together with devices with which should use, and put on a subsidiary table. If fish is ordered, it is necessary zakusochnyj skin and a plug, instead of a fish knife and a plug.

In dishes with snack the waiter puts devices for an apportion. Then with the permission of visitors submits snack on a dining table. Thus it is necessary to remember, that snack in high ware put is more subcentral a table, and in lower (for example, on trays) - is closer to a table edge.

Salatniki, ikornitsy, sousniki put on pirozhkovuju a plate. If some kinds of snack them put on a table in the same ware in which they are brought are ordered. At the order of a considerable quantity of various snack for a table put two-three kinds, and the others display on snackbars of a plate and submit to visitors in the course of service.

Before the beginning of giving of snack at restaurants on a table in bread bins put bread. At service of foreign tourists - just roasted toasts put turned in a napkin that they have not cooled down, on a special plate.

There is an established order of sequence of giving of snack. In the beginning submit caviar and fish snack (fish fresh-salted, boiled, jellied, under marinade, etc.). Then fish salads and, at last, meat snack - a ham, language, paste, a bird, meat and vegetable salads, etc.).

In summertime the waiter can recommend to visitors salads from fresh vegetables or vegetables in the natural kind, laid in salatnik with food ice.

Hot snack. At giving of hot snack (in portsionnyh frying pans) them put on the warmed-up snackbars of a plate covered with paper napkins that frying pans did not slide.

If in the order menu there are fish and meat snack after fish snack the waiter is obliged to replace a snackbar a plate and the device.

The Majority of hot snack submit and eat in the same ware in which they have been prepared (in kokilnitsah, portsionnyh frying pans. Therefore them put at giving directly ahead of the visitor).