Giving of drinks. Soft drinks

you are: Giving of drinks

At restaurants always there is a wide choice of soft drinks: mineral water, kvass, the fruktovo-berry aerated drinks, juice, every possible cocktails, firm drinks.

Mineral waters receive from natural mineral sources. They contain various mineral salts and carbonic gas. In restaurants mineral water arrives in bottles of 0,5 l. Mineral water is better for submitting to summertime cooled. Bottles with mineral water should be pure, with accurately pasted labels. The waiter opens their key on a sideboard, then wipes a neck of a bottle a bench hammer and, having received the permission of the visitor, pours water in wine glasses or puts an open bottle on a table. A wine glass fill on half or on two third of capacity.

Beer. This drink possesses freshening property, thin malt both hop taste and aroma. Beer moves cooled in summertime from 6 ° to 8 °, and in the winter warmed up till 16-18 ° S

Beer is well combined with many cold snack - vjalenoj a vobla, tverdokopchenymi sausages, cheese, shrimps, crabs etc., and also with hot snack - sausages and a ham with green peas, cancers, etc.

Beer is poured in wine glasses or high glasses in capacity by of 300-400 sm3. Pouring beer, it is necessary to hold a bottle a little above, than a bottle with water that foam was formed.

Fruktovo-berry juice pours in jugs and submits on a table then spill in high (conic) glasses or wine glasses. In summertime these drinks move the cooled.

In the majority of restaurants in summertime prepare firm soft drinks. Submit them in wine glasses, glasses, conic and cylindrical thin glasses which put on pirozhkovye plates or saucers. To the right of a glass the straws should lay. Soft drinks can be put on a table in jugs. In these cases necessarily submit food ice in vases or salatnikah.