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

    Serving visitors, the waiter should in time and clean quickly the used ware and devices, to transfer them to a subsidiary table and to put on a tray covered with a napkin, to avoid superfluous noise.

    To Clean the used ware it is possible as with right, and on the left side from the visitor - taking the right hand (on the left side - the left hand).

    At service of group of visitors ware and devices clean only after have stopped to eat all sitting at a table. The visitor who has ended meal, usually puts devices on a plate in parallel each other or having crossed them (a knife, a plug). But it can and not make it, therefore before to clean the used ware, the waiter should receive on this permission of the visitor.

    Except the used plates and devices from a table in due time clean empty dishes, baranchiki, salatniki, bottles, jugs, decanters, etc.

    Especially carefully clear the table before giving of the next dish. For example, before dessert giving, except the used devices and plates from a table clean pirozhkovuju a plate, spices (if one company sits at a table), will sweep away crumbs a brush.

    At replacement of the used plates and devices to one visitor, for example, after fish snack before meat, the waiter on a subsidiary table puts a pure snackbar a plate and puts on it in the crossed kind snackbars a knife and a plug. Having prepared a pure plate and the device, the waiter is convinced, that the visitor has stopped to eat fish snack then the beret the right hand a plate with the device, approaches to the visitor on the left side and the left hand cleans used a plate and devices, then at once approaches on the right side and the right hand puts a pure plate with devices before the visitor so that the knife has been turned by the handle to the right, and a plug to the left.

    Handles of devices are onboard a plate, instead of lay on it. At first the waiter puts a plate on a table before the visitor. Devices are shifted by the visitor on a table. At giving of a plate with one device (a plug, a knife or a spoon) shifts the device from a plate on a table the waiter.

    Sections

  • giving Rules
  • Cleaning. Rasschet the visitor

  • 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