Ways of giving of dishes

At restaurant use three ways of giving of snack and dishes:

' in obnos ' (the French way) - with a rearrangement of a custom-made dish on plates to the visitor by means of special devices;

' in a table ' - Russian way - with arrangement of custom-made dishes (some portions in one ware) on a dining table;

A preliminary rearrangement of snack and dishes on plates of visitors on a subsidiary or added table (an English way).

Giving of dishes ' in obnos '

This way is applied at everyday usual service or, for example, on a banquet with full service.

The Technics of service ' in obnos ' includes following operations: the waiter puts devices on the dishes brought from kitchen for a rearrangement (table spoons, plugs, shovels, nippers), thus handles of devices should support a dish board - a spoon a little more than a plug, and deepening downwards;

Curtails a bench hammer four times and puts it on a palm of the left hand (covering with the end of a bench hammer a sleeve cuff); handles of devices should be turned towards the visitor;

The right hand puts on top of a bench hammer a dish with cold snack and devices;

At giving of a hot dish by fingers of the right hand a beret through a bench hammer the metal oval dish also establishes it on the left hand, preliminary having spread on it a napkin, fingers of the left hand thus should support a dish from below;

Approaches to the visitor on the left side, having pushed the left foot a little forward;

Slightly having inclined a dish, approaches it to a plate of the visitor so that the dish edge was over plate edge, not concerning it;

If the visitor himself shifts to itself on a plate food the waiter takes away a free right hand back, having bent in an elbow behind the back;

In case the waiter himself displays dishes in plates of the visitor it takes the device in the right hand that the spoon was kept for the middle from below by a middle finger, and the plug handle was kept for the middle by the ends index (from below) and big (from above) fingers. The ends of handles of the device thus should rest against a palm (at the heart of a ring finger and a little finger), and the bend of a teeth of a plug should be over spoon deepening;

Grasps the device a portion of a dish (a garnish, sauce) and shifts on a plate of the visitor.

The Waiter should remember, that the elbow of its right hand during a rearrangement always should concern its cases.

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