Service of visitors at restaurant. Reception of dishes

you are: Service of visitors at restaurant

At reception of hot snack the waiter pays attention to cleanliness of ware, presence of hair curlers on small groups kokotnits and napkins, on handles kokilnits or handles portsionnyh of the frying pans combined by a triangle. It is necessary for protection of the left hand of the visitor from burns with which it during meal holds ware for the handle.

At reception of soups the waiter should:

To put on a tray covered with a napkin, a pile of the warmed-up soup plates (plates warm up in thermal cases or mobile electric cartridges), near to a pile of plates to put a bowl with the soup, covered, sousnik or the socket with sour cream and the greens which is released separately;

To pay attention to cleanliness of ware, soup temperature (for hot soups 65-70 ° With, for cold 8-15 °, presence of sour cream and the greens, submitted separately or in soup;

To transfer a tray with soup on a subsidiary table.

The Second hot dishes release from manufacture in metal ware on odnoportsionnom or mnogoportsionnyh dishes, in baranchikah, frying pans, and also porcelain and ceramic ware.

Garnishes and sauces can be released separately from the basic product, hot garnishes - in metal ware, and cold - in porcelain.

At reception of the second hot dishes the waiter should:

To put on a tray by means of a bench hammer a pile of the warmed-up small (table) plates;

To hand over marochnitse (or to the cook) the check for the sum of received production;

To pay attention to conformity of quantity of a portion to the order, appearance, dish registration, cleanliness of ware, dish temperature (75-85 °.

To Put dishes by means of a bench hammer on a tray and to deliver in a hall to a subsidiary table.

At reception of sweet dishes special attention turn on the dishes which are released in glass, crystal ware that on it was not having chopped off, cracks.

Intervals between reception and delivery of different dishes are established by the waiter and the visitor under the arrangement.