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
  • behaviour Rules behind a table. Snack. Soups

    you are: behaviour Rules behind a table

    Bread take from the general plate hands and put on pirozhkovuju a plate.

    Sandwiches too take hands. If sandwiches are prepared for snack it is necessary to use a knife and a plug.

    The Butter put a pure knife on the plate and only then smear a bread slice. Paste eat, as oil or a plug.

    At giving of caviar it at first put a rake on a plate, and then smear on small pieces. Having eaten the first slice, it is possible to smear the second etc.

    Hot snack from kokotnits or kokilnits eat kokotnoj with a plug or a teaspoon.

    Fish in a hot kind - a fish knife and a plug. If this device is not present, eat by means of two table plugs.

    Soup eat slowly, silently. If very hot, it is not necessary to stir soup its spoon, it is better to wait, when it will cool down. Eat, scooping a spoon from itself. A spoon bring to a mouth the left wide edge. It is not recommended to eat up soup up to the end, or it is possible doest, slightly having raised a plate the left hand from itself. Kletski, the potato, noodles in soup can be crushed spoon edge. Having stopped to eat, a spoon leave in a plate.

    Broths submit sometimes in a cup with one handle or with two. With one handle the broth can be drunk as tea, and with two handles it is necessary to eat from a cup by means of a spoon.

    Fish cold dishes, as well as other cold snack, eat with the help of snackbars of devices; a fish delicatessen of hot smoking - by means of fish devices. In all cases if bones have got to a mouth follows cautiously and whenever possible imperceptibly to take out their hand and to put on plate edge.

    Meat dishes - natural portsionnye - pork and mutton chops, beefsteaks, a fillet, langety, pechenku and other - eat with the help of tablewares - a knife and a plug; a knife hold in the right hand, and a plug in the left. When eat only with a plug it take in the right hand - meatballs, cutlets, zrazas rublenye, a stuffed cabbage, an omelette, etc. soft dishes, where knife use unduly.


    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