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
  • Cleaning and ware replacement. Giving rules

    you are: Cleaning and ware replacement

    At giving of plates without devices the waiter takes them through a bench hammer on the left hand a pile and places on a table on the right side from the visitor. If it is necessary to carry by a pure plate between visitors it is better to hold it under a corner ' on an edge ', and then to develop in horizontal position. The big finger keeping a plate in a hand, should be on its edge.

    Having collected the used ware and devices, the waiter on a subsidiary table clears it of the food rests, collecting them in a separate plate. Sorts devices, putting them on other plate (a knife to a knife, a plug to a plug, a spoon to a spoon) then carries away at once on a sink.

    At service of group of visitors the waiter can clean 8-10 plates and devices at one time, using thus one of ways of gathering of ware ' in obnos '.

    The Waiter approaches to the visitor on the right side, the right hand takes from it the used plate together with the device and transfers to the left hand.

    The plate Bottom should lay on an edge of a palm and the extended, index finger turned to the right, and the upper edge of a side of a plate should rest against the basis of the big finger. After that the waiter approaches on the right to other visitor, the right hand takes from it a plate with the device and transfers it to the left hand so that it settled down below the first plate, rested against a palm and was supported by an average, a ring finger and a little finger. The right hand the waiter shifts tablewares from the top plate in the second and shifts there a knife or a plug the food rests.

    Plugs and spoons put in parallel, handles to the right. Edges of knifes stack under plugs and spoons perpendicularly to them, handles to themselves.

    The waiter puts the Following plate on the big finger and an opposite board of the first plate, shifts devices and shifts the food rests on the bottom second plate the same as and from the previous plate. Then passes to following visitors, repeats the same operations, as with the previous plate and devices. The pile of the collected plates should be transferred, supporting its right hand.


    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