Ways of giving of dishes. Rearrangement and arrangement rules

you are: Ways of giving of dishes

In the course of a rearrangement the waiter should remember following rules: in the beginning to take the basic product, to transfer it to a plate of the visitor, then to shift a garnish, placing it behind the basic product, further, having grasped a spoon a sauce (juice) or sauce to water with it the basic product.

Sousnye dishes are more convenient for shifting on a subsidiary little table, thus the waiter holds a spoon deepening downwards, a plug overturns teeth upwards.

Dishes of a soft consistence (fish boiled, zrazas, rublenyj, etc.) shift a beefsteak in a plate of the visitor by means of a spoon and a plug, located in one plane deepenings upwards that they have formed a shovel.

Giving of dishes in ' a table '. At this way all cold and hot snack, dishes and a dessert expose on a dining table together with devices for a rearrangement of dishes in plates of the visitor. This way is applied at service, as a rule, family dinners, weddings, New Year's evenings, etc. visitors Shift a dish, the waiter only helps them.

Under oval dishes with hot the waiter stelet a cotton napkin, and under round dishes puts a plate. At giving of hot dishes a table serve the warmed-up service plate.

Cold snack and dishes put on a table simultaneously in the banquet beginning, and hot - is consecutive. The waiter before to submit the next dish, cleans the used ware and devices and again lays the table.

Hot drinks - coffee and tea - submit, accordingly, in coffee pots and teapots, and also in samovars.

Drinks from buffet - in bottles, decanters, jugs.

Giving of dishes with their preliminary rearrangement in plates on a subsidiary (added) table

This kind of service consists that the waiter at first shows the dish brought from distribution to the visitor (on the left side), and then from its permission shifts a dish in a plate on a subsidiary (added) little table and only after that submits. So portsionirujut salads, the soups, the second sousnye and the baked dishes, and also others of a difficult apportion of a dish.

The Technics of service in this case consists of following operations:

To a dining table end face put a small mobile table;

On the right party the waiter establishes a dish with a garnish and the warmed-up plates so that emblems on them settled down against the waiter;

In the left part of a subsidiary table establish a dish with the basic product. If a dish release together with a garnish it put on the right side.

At portsionirovanii a difficult garnish it is impossible to suppose its mixing. The waiter submits a plate to the visitor on the right side of the right hand. If the visitor sits at a wall and to approach on the right there is no possibility to submit a dish it is possible on the left side of the left hand.