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
  • the General rules of laying. Kinds of folding of napkins

    you are: the General rules of laying

    At laying of tables and service of breakfasts, dinners, suppers, and also receptions, banquets, wedding and other celebratory evenings use linen napkins which decorate a table and give a restaurant hall a solemn kind.

    There is a set of forms and receptions of folding of napkins, but as the general rule the principle here serves - the less hands of the waiter touch a napkin at its folding, the gigienichnee this operation proceeds, thus the visitor should develop easily a napkin to wipe lips or to put it on knees.

    If at laying on a table do not put a snackbar a plate (usually for a breakfast) on its place between a knife and a plug put the linen napkin combined four times.

    For a dinner, and also a celebratory supper, a napkin banquet often put in shape ' konusnyh caps ', ' a rocket ', ' a crown ', ' a hat ', etc.

    More difficult forms of folding of napkins apply at laying of banquet tables; it - ' a tulip ', ' a fan ', ' a candle ', ' a pocket ', etc.

    To combine a napkin ' a rocket ', in the beginning it should be folded double and to put on a table free edges downwards. Then take the top corners and, having connected them below at an edge, put a napkin a triangle. Turned out triangle put half-and-half and put on a plate corners to the visitor.

    Reception of folding of a napkin ' a pocket ' consists that at the napkin combined four times free corners podvorachivajut inside: the first (top) - approximately on half, the second - on l/З, the third and the fourth together - approximately on 1/4. Other corners also podvorachivajut, the parties slightly smooth also a napkin put on a table. It is possible to put cards, flowers in the formed pockets etc.

    The Combined linen napkins display on a snackbar or a dessert plate. If laying spend in the presence of visitors and plugs put knifes on a plate in a napkin which is combined four times, thus its one corner will bend before its connection with the napkin centre.

    In the formed pocket stack knifes an edge in a pocket, and from above stack plugs small horns upwards.


    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