What butter is served on the table. Restaurant serving dishes: photo

When starting to place an order, the waiter must remember general rules service techniques and strictly adhere to the accepted sequence of serving hot and cold snacks, various dishes and drinks. First of all, you should adhere to the rule: bring all ordered dishes and drinks to the hall on a tray covered with a napkin, carrying it on your left hand, and, if necessary, hold it with your right hand. Wearing a tray on the left hand is due to the fact that the waiter approaches the guest on the left.

There are several methods for carrying trays: on the area of ​​the entire palm and wide spread straight fingers, at the tips of five fingers (light tray). The tray with dishes must not be lifted above the shoulder (an exception can only be made in the back room). It is not recommended to carry anything on a tray, having previously covered it with a napkin; the napkin reduces slipping of objects, prevents possible breakage of dishes.

Dishes and drinks are placed on the tray only in one row; heavier items should be closer to the waiter, and taller items should be in the center of the tray. Pantry and kitchen items must be brought separately.

An empty tray should not be carried down to knee level.

Culinary products brought from the kitchen on dishes in bowls, rams should be shown to customer-visitors, and then, having received their permission, put on plates.

When placing food on plates directly at the dining table, the waiter should approach the visitors with the dish from the left side. The dish with the food is held in the left hand. Serving dishes on plates, as well as putting clean plates, should be on the right side of the visitor sitting at the table with his right hand.

If the dish is laid out on plates on a side table, this table is moved to the dining table. The dish is placed on the side or behind a plate on which the dishes are shifted using the layout devices.

When serving a glass of water, cigarettes, matches, bills (on a plate, or a small tray), it is customary to approach from the left side. Used dishes can be removed from both the right and left sides.

It is very important that during the service the table is kept clean and tidy: used dishes, glasses, glasses must be removed in a timely manner; Sweep the crumbs into a scoop with a brush; cover stains on the tablecloth with a napkin; especially carefully monitor the cleanliness of the appliances, changing them after each meal.

If a visitor drops a fork or napkin on the floor, immediately serve him clean ones on a small tray or plate, and then pick up and remove the dropped object.

When laying out appliances, placing plates, dishes, the waiter must remember following rules:

do not touch the edge of the plate with your thumb (it should be behind the edge);

do not touch the edges of the cup, glasses; make sure that the saucer under the glass is always dry;

take devices only by the handles;

silently, neatly arrange glasses, glasses, cups, put cutlery;

when cleaning the table, do not brush the crumbs onto the floor;

bring the next dish only after the used dishes have been removed from the table from under the previously served one; When serving, take a dish or plate with a handbrake, after wiping the bottom.

A certain sequence of serving drinks, snacks, dishes has been established. In the beginning, as a rule, mineral and fruit water, bread, snacks, wines obtained from the buffet are placed on the table, and then hot dishes are served. Alcoholic drinks are served with snacks only.

Plates for hot dishes are heated (up to 40-50 ° C), for cold dishes they are cooled somewhat (to room temperature).

You need to work rhythmically, giving yourself some rest during breaks in service.

When completing an order, leaving the hall, you need to grab excess or used dishes and utensils, and bring ready-made dishes on the way back.

The waiter should remember that before placing the used dishes from the table on the tray, they are cleaned of food debris, taking away up to 10 plates at a time. Heavy stacks of plates are placed in the middle of the tray.

SERVING SNACKS

As a rule, lunch in a restaurant starts with a snack. The assortment of snacks is extremely varied. Snacks can be categorized as hot and cold. Both those and others serve as a good means of stimulating appetite, diversify the table. Among the world-famous cold appetizers, as a delicacy, one should name granular caviar (from beluga, sturgeon, stellate sturgeon), pressed, chum salmon, assorted fish, aspic and marinated fish, assorted meat are popular; various vegetable salads, meat salads, etc. are widespread.

Hot snacks are more often served at banquets, festive lunches and dinners. On ordinary days, the restaurant prepares hot snacks to order from visitors. A characteristic feature of hot snacks is that the food for them is cut into small pieces so that the visitor does not need to use a knife. Most often, of the hot snacks, visitors order mushrooms (champignons or porcini), game julienne, etc.

It is recommended to serve cold snacks in porcelain dishes, hot ones in cupronickel. The temperature of the cold snacks served should be no higher than 14 ° C. Some foods in snacks need to be chilled (for example, butter).

The appetizers served on the table should have an aesthetically pleasing appearance... For this purpose, greens are widely used - parsley sprigs, beautifully laid on a dish with an appetizer, curly cutting of vegetables, a thoughtful color combination of products that make up snacks.

When receiving snacks for serving, the waiter should pay attention to their external design: check if the butter has melted, if there is enough food ice in the caviar dish, etc.

Cold snacks are brought on a tray along with the appliances to be used and placed on the side table. If fish is ordered, a snack knife and fork are required, not a fish knife and a snack fork. The waiter puts cutlery in the appetizer dishes. Then, with the permission of the guests, serves snacks for dinner table... It should be remembered that snacks in tall dishes are placed closer to the center of the table, and in lower ones (for example, on trays) - closer to the edges of the table. Snacks with side dishes are placed on the table on the left side, without side dishes - on the right.

Salad bowls, caviar bowls, gravy boats are placed on a pie plate.

If several types of snacks are ordered, then they are placed on the table in the same bowl in which they were brought. When ordering a large number of various snacks, two or three types are placed on the table, and the rest are laid out on snack plates and served to visitors during the service process.

Before the start of serving snacks in restaurants, they put bread on the table in bread bins, and more often put bread on plates and butter on pie plates, if it was ordered; when serving foreign tourists - freshly toasted toast on a special plate or wrapped in a napkin to keep it warm, as well as crispy bread.

There is an established order of sequence for serving snacks. First, caviar and fish snacks are served (lightly salted, boiled, aspic, marinated fish, etc.). Then fish salads and, finally, meat snacks - ham, tongue, pate, poultry, meat, vegetable salads etc.>

SERVING COLD SNACKS

Granular caviar (from beluga, sturgeon, stellate sturgeon). The best is the gray beluga caviar, coarse-grained, lightly salted. Served in caviar dishes, in which a glass rosette and food ice are placed. In the refrigerator, caviar is stored at a temperature not lower than 0 ° C.

Pressed caviar. Caviar is also obtained from sturgeon fish. In the production in fishery, after salting, it is pressed, and the chefs in restaurants are molded into a roll. When you leave, they cut off pieces that look like an ellipse or a rectangle and put them on a fish tray, decorating with a slice of lemon or parsley. Just like granular caviar, pressed caviar has a high taste.

Chum salmon caviar. Like grainy, it should have whole grains that are light orange in color. Caviar is served in caviar dishes with food ice, chilled.

For all three types of caviar, you can serve butter, pies with fish or viziga (according to Russian custom), lemon, hot rolls or toasts from white bread.

Salted salmon, salmon, salted chum salmon. This fish appetizer is served in porcelain trays or on platters at the rate of two pieces per serving. A portion of fish is complemented by a slice of lemon and a sprig of parsley.

Marinated fish. Fried pieces of sturgeon, pike perch, cod or perch are poured with marinade, sprinkled with chopped parsley on top. Served in salad bowls, on trays or porcelain dishes.

Boiled fish. Served with a side dish. Sturgeon and stellate sturgeon are cut into pieces and cooled, placed on trays or a dish. For garnish, you can serve fresh red tomatoes and fresh or pickled cucumbers (in winter, add jelly in chunks). Decorate the dish with green salad leaves. Sauces are served separately - horseradish with vinegar or mayonnaise.

Jellied fish. Pieces of boiled and then chilled fish - pike perch, sturgeon,

stellate sturgeon, sterlet, perch or cod - put on a dish, garnished with lemon slices, parsley and poured with jelly. Served on oval porcelain dishes

or patches. Serve separately horseradish sauce with vinegar.

Tinned gourmet snacks.

Before serving, they are laid out from cans and placed on trays. The remaining amount is transferred to porcelain or glass dishes and stored in the refrigerator.

Sprats in oil. Served on trays. Garnish with a slice of lemon and a sprig of parsley.

Sardines. Served on trays. Decorate * with lemon wedges, finely chopped parsley. In the absence of parsley, it can be replaced with green lettuce leaves.

Sprat. It is cleaned of entrails, the heads are cut off, and placed on a tray. It is recommended to serve fresh cucumbers, a hard egg, cut into slices with sprat. The egg circles can be decorated (from the envelope) with mayonnaise (in the form of a grid).

Crabs. Can be served wrung out, placed in a salad bowl or on a vase. Decorate with bouquets of boiled vegetables, slices of fresh cucumber or apple. Mayonnaise is served separately in a gravy boat.

Assorted meat. This dish contains at least three types meat products sliced: veal, ham, roots beef or boiled tongue... Served on porcelain oval or round dishes. Garnish - gherkins, pickled fruits, sliced ​​horseradish, fresh tomatoes... Sometimes they put pieces of meat jelly. Mayonnaise sauce with finely chopped pickles and capers is served separately.

Roast beef. Semi-brown, reddish tenderloin. Serve two or three slices per serving on an elliptical tray, garnished with gherkins and red tomatoes. Mayonnaise sauce is served separately.

Assorted poultry. This appetizer includes two pieces of chicken (white and dark meat), turkey, duck, goose. Garnished with pickled fruits red cabbage, gherkins, lettuce or parsley and served on an elliptical platter. You can serve mayonnaise sauce with chopped gherkins.

Assorted game. This appetizer includes pieces of black grouse, partridge, hazel grouse. Served on an elliptical platter. Garnish with pickled fruits. Garnished with parsley.

Poultry and fried game. Serve cut into pieces. Poultry should be cut into two parts, and then each - into several pieces, depending on the size of the goose, turkey, chicken; hazel grouses and partridges are cut into two parts. Pieces of poultry or game are laid on dishes and decorated with sprigs of parsley or lettuce leaves. The garnish is served with pickled plums, grapes, cherries, lingonberries, pickled apples, white and red cabbage, which can be served separately in a salad bowl.

The poultry is served separately with mayonnaise sauce, and the game is served with fruit and berry sauce.

Jellied meat. Veal, ham, tongue are used for this snack. Prepared in portioned molds, served in oval dishes, eaten on snack plates.

Game pate. This is layered cake with minced game. The gaps between the minced meat and the dough are poured with jelly. Served on an elliptical platter or tray. Cut into slices before serving.

Fish, meat, vegetable salads. Served in salad bowls, placed on small plates, on which a spoon or fork is placed. For foreign tourists, dressing for vegetable salads is often served separately in a gravy boat. If the salad serves as an addition to the ordered dish ( green salad lettuce), it is placed to the left of the plate with this dish.

SERVING HOT SNACKS Hot snacks are served in special dishes, usually in the one in which they were prepared (portioned pans, cocotte makers, chill molds, etc.). In portioned pans, for example, baked fish is served, with the pan placed on a plate covered with a paper napkin.

Cocotte makers, chill molds are also placed on a pie plate.

Mushrooms (champignons or porcini). Fried mushrooms are seasoned with sour cream and placed in a cocotte, sprinkled with grated cheese. Before serving, the cocotte makers are placed in an oven or combi oven for baking. The appetizer is served in the same cocotte maker. There are two cocotte makers per serving, you can offer half of the serving.

Game julienne. Game fillet, as well as ham, tongue, mushrooms are cut into strips, seasoned sour cream sauce, sprinkled with cheese and baked in cocotte casseroles in the oven. Serve two cocotte makers per serving.

Meatballs in tomato sauce. Can be served in round rams or in a cupronickel skillet.

Crabs. They are cooked in tomato sauce... Serve two cocotte makers per serving.

Volovany, baskets (filled with mushrooms, pike perch, chicken, pate, etc.) are served on a pie plate or on a round dish covered with a paper napkin.

Oysters, mussels, pike perch with sauce, baked in white wine with onions or in milk sauce, served in a chill mold (sink), which is placed on a pie plate or on a round dish covered with a napkin.

Cancers. Of the gourmet hot snacks, they are in the greatest demand. Foreign restaurants believe that it is better to use them as delicacies from May to August, that is, in the months that do not have the letter "r" in their names. A variety of snacks are prepared from crayfish. Boiled crayfish are in great demand.

If crayfish (as well as crabs, shrimps) are cooked in broth, they are served in soup bowls, a deep half-portion plate and a special device are placed on the table. Boiled crayfish are served on round dishes. A snack plate and a special device are placed on the table. On the right, on a small plate, put a slightly damp cloth to wipe your fingers.

After placing snacks, the waiter takes bottles of alcoholic beverages, sweet or mineral water and asks permission to fill glasses or wine glasses.

After that, he can move away from the table, for example, to the working cabinet and from there observe all the tables of his service area, so that if necessary, immediately come to the aid of the guest - for example, put him a snack from a common dish on a plate, etc. Waiter should not be annoying, but must be attentive.

Before serving the first courses, you must remove the used dishes and utensils. First, they take the cutlery from the table, and then the plates. They are stacked on a tray, on which a napkin is previously laid to avoid unnecessary noise. The tray should not be overloaded in order to prevent the dishes from breaking.

SERVING SOUPS

Soups are hot and cold. According to the method of preparation, there are transparent soups (broths), refueling (cabbage soup, borscht, etc.) and puree (soup of cauliflower, asparagus, chicken, game, etc.). Fruit and berry soups form a separate group.

Transparent soups are prepared in meat, chicken, fish broth. Broths for clear soups are made stronger than for dressing.

Dressing soups are characterized by a wide variety of products used to prepare them. These soups are made with vegetables, legumes and pasta... For filling soups, the roots and onions are sautéed.

Puree soups are prepared on meat broth, milk or broth of products that make up soups, which are wiped after the pitch.

Soups are usually served in cupronickel bowls with lids, set on chalk plates. Deep bowls, broth bowls for serving soups must be warmed up. To do this, prepare them in time for service. During the working day, the waiter on duty, as they are spent, replenishes the supply from the service.

The waiter, receiving the first courses from the distribution of the bowl, puts them on a tray, g deep plates should already be placed and pouring spoons put. this is kept as close to the plate as possible so as not to spill the soup. The filled plate is held with the left hand at the level of the soup bowl. When spilling, the sous is not shaken, but evenly distributes the fat and sour cream, if the first course is filled with it, then put thick part soup and after that the broth is poured. A spoon for serving in the daytime, if not put on the table in advance, is served on a substitute plate.

There is another way to serve soups to visitors. The soup bowl is placed on a shallow plate on the dining table. Place a pouring spoon on a deep plate on the right. In this case, sometimes a little soup is poured into the visitor's plate, and he can add it himself.

Broths and clear soups are served in bouillon cups, which are filled at the factory. The cup should be placed on the saucer with the handle to the left. The spoon is placed on a saucer or on a table to the right of the guest. The broth is usually served with croutons, a pie or profiteroles on a pie plate, which is placed to the left of the bowl of broth. You can offer an egg (hard-boiled or "in a bag") or an omelet.

Side dishes such as eggs, baked rice, meatballs, colored or Brussels sprouts, scrambled eggs, noodles, dumplings, etc., put in clear soups before serving.

Refueling dairy and cold soups are served in bowls. There are some peculiarities when serving refueling soups. So, sour cream is served separately in a gravy boat for daily cabbage soup. According to Russian custom, you can submit buckwheat porridge on a plate or in a clay pot. Cheesecake or a piece of cereal is served with Moscow borscht, donuts with garlic sauce... Meat in filling soups is put only cut into strips.

Some cold soups, such as botvinje, okroshka, are served in a salad bowl with food ice, chopped into small pieces or in small shapes.

Fruit and berry soups are also served in bowls.

Some soups are served in the same dishes in which they were prepared: for example, piti soup, daily cabbage soup - in clay pots. A deep plate is served separately.

SERVING SECOND COURSES

Before serving the table for serving second courses, the waiter collects the used dishes on a tray, sets them up in size and type, collecting food leftovers from the plates on one plate, and putting the cutlery on another. These plates are placed on top and taken away. When carrying heavy objects, they are placed closer to the board facing the waiter. Then the waiter brings clean plates for the main courses on a tray or stack with a handbrake.

The assortment of second courses offered to restaurant visitors is extremely diverse. These are dishes from fish, meat, game, poultry, vegetables, cooked in boiled, fried, stewed, baked and other types.

There is an established order of serving second courses: first fish (boiled and steamed fish, fried and baked), then meat and poultry and game dishes, then vegetables, legumes, cereals, flour, egg, dairy.

To serve fish dishes, the following dishes are used: for boiled fish - oval cupronickel dishes, for fried - cupronickel pans placed on small plates or oval metal dishes. Boiled fish is served in a ram, the sauce for it, for example for Polish-style pike perch, is served separately in a metal gravy boat. When ordering fish dishes (Polish-style pike perch, mirror carp, etc.), the table is additionally served with fish knives and forks. The plates should also be warmed up. It is advisable to put a plate for bones next to the pie plate.

If the fish is prepared with a whole carcass (from a live one), then it is also served whole, and on the side table the waiter puts it on plates, if he has received the permission of the visitor.

Before preparing a dish from live fish, it should be shown to the visitor.

For filing meat dishes the following dishes are used: for natural - steaks, entrecotes, as well as breaded products (chops, schnitzels, etc.) - cupronickel dishes; stewed in a sauce (for example, a stew) - round rams or clay pots with a lid.

Poultry and game are served on dishes. When placing them in portions, the waiter must ensure that there is a piece of white and dark meat on each plate.

Shashlik on a skewer, fish fried on a spit, fish cooked whole, fried pig and goose are served on an oval platter. In this case, the shish kebab or fish fried on a spit is removed with a special two-horned fork, holding the skewer or spit at a slight inclination in relation to the plate on the side table in full view of the customer.

Boiled vegetables are served in a round cupronickel bowl. Butter can be served separately.

Baked vegetables are served in the pans in which they were cooked. If vegetables are served as independent dish, and not as a side dish, only a large fork is used as a device - it is placed on the right side of the main plate or in front.

If the vegetable dish contains any product that requires cutting, a knife is added to the appliance.

Having received a ready-made second course for distribution, it is brought to the table along with warmed up plates and devices for laying out and placed on a side table. Then the waiter shows it to the guests and, after their permission, using the layout devices, puts the dish on the plates and serves it to the visitors.

First, the main product is transferred to a small plate located to the left of the dish, then the side dish and sauce.

Garnish with a spoon with the right hand, help with a fork in the left hand. The sauce is picked up with a spoon and poured over the main product. A plate with food is served to the guest on the right side.

Sometimes, when serving a group, the waiter will carry around the guests with a dish that they put themselves (a plate should be placed in front of each guest). When serving a plate or dish on the table, the waiter's thumb should be on the side of the plate. They carry the guests around with dishes only on the left side, holding the dish in their left hand on a napkin.

At the request of the guest, the food can also be put on a plate by the waiter.

To lay out the dish, the waiter uses the following techniques. The fork is placed between the thumb and forefinger, the spoon is placed between the forefinger and middle finger of the right hand, giving them the shape of a forceps. The curvature of the horns of the fork should be over the recess of the spoon. The ends of the spoon and fork handles should rest against the palm, they are held with the ring finger and little finger. The handle of the spoon is held by the middle with a bent middle finger. The middle of the fork handle is held between the tips of the thumb and forefinger, which freely move the fork relative to the spoon to the right or left, up or down.

Very often, salads or side dishes, richly seasoned with sauce, stick in the depression of the spoon. To release it, it is enough to make a sliding movement with a fork, like a scraper, and the spoon will be cleaned.

To serve some products, as well as to quickly transfer a large amount of products, the spoon and fork are held in the same plane, forming a wide spatula. For laying out, for example, a steak with an egg, use two forks. They are also held in one hand at the same level, forming a spatula.

The correct sequence of serving dishes allows you to better feel the taste of the food and enjoy the food. the waiter will take care of this. But everyone needs to know the basic rules of serving, adopted in etiquette, so that home feasts also bring pleasure to guests.

There is a generally accepted sequence of serving food and drinks on the table. Of course, it all depends on the menu, so some items can be skipped, but the order is still preserved.

1. Bread and butter.
2. Cold snacks.
3. Hot snack.
4. First course.
5. The second is from the fish.
6. The second is made from meat.
7. Hot vegetable dishes.
8. Desserts.
9. Fruits.

The guest does not have to try the entire menu. But after a meat meal, you should not take fish - you can kill the taste of the food. At the end of lunch or dinner, it is customary to serve coffee or tea.

Black coffee is served in special cups, sugar is served separately. If the coffee was made in an oriental way, then it should be placed in the same container that was used during preparation. Cream and milk are served separately with this drink. If coffee is brought in a coffee pot, then an empty cup is placed in front of the guest, into which the drink is then poured with his permission.

Served in cups or glasses with special cup holders. Sugar is put to it separately. If it is to be brewed in a teapot, then it is placed on the table, then, with the guest's permission, is poured into a cup.

And now everything is in order

Snacks are an excellent aperitif and table decoration. They can be fish, meat, vegetable, mushroom and dairy.

Cold snacks

It is customary to serve cold appetizers in porcelain dishes. One of the best snacks is caviar. It is served in a caviar dish, which should also contain food ice.

As an accompaniment to all types of caviar, you can serve butter, fish pies, lemon or white bread toasts. Lightly salted salmon, salmon are placed on the table in trays, with the addition of lemon and a sprig of parsley. Jellied fish is served on an oval earthenware platter, garnished with lemon slices and parsley. Some of the most common are oil sprats, sardines, sprat and crabs.

The assorted meat should consist of several types of meat products - veal, ham, roast beef and boiled tongue. They are served on round or oval ceramic plates. The assortment is accompanied by pickled fruits, tomatoes, gherkins, salad leaves.

Assorted poultry meat should include: a couple of pieces of chicken, turkey, duck. The main thing is to have white and dark meat. The garnish is the same as for cold cuts. As meat appetizers, jellied, game pâté can be offered.

Salads are laid out in salad bowls, which are placed on small plates, on which it is customary to put a fork or spoon. If it is an addition to the main dish, it is placed on the left side of it.

Then a hot snack is offered.

Usually they are served on the table in the same dish in which they were cooked. The baked fish can be served in portioned pans. It is placed on a plate, which is covered with a paper napkin. Mushrooms and julienne are served in cocotte makers.

Placing a platter of appetizers with his left hand, the waiter asks the guests for permission to fill their wine glasses and glasses. The waiter can offer his help to clients: he can put a snack from a common dish on the guest's plate and so on.

Before serving soups, first remove the cutlery, then the plates on the tray. They usually put a napkin on it so as not to distract guests with the clatter of dishes.

Rules for serving soups

Usually they serve as the first course. An important rule, which applies not only to soups, is that when serving hot dishes, you need to keep their temperature. Therefore, they are offered in heated dishes.

Bowls with lids placed on deep plates, which are preheated, help to keep the temperature in serving the first courses. Soups are served as follows: a bowl of soup is placed in the center of the tray, dishes and a ladle are placed on it. Broths and other clear soups are served poured in broth bowls.

On a special table, the waiter pours the soup into plates. With his right hand, he takes the appropriate device (ladle) and gently pours it into plates. Garnishes served with clear soup are placed just before serving. Some types of soups are served in the same bowl in which they were prepared, and a separate deep plate is served with it.

Rules for serving hot second courses

One of important rules serving hot second courses is the observance of their sequence. First, guests are offered dishes from, then from meat, then from vegetables. Boiled fish is placed on an oval plate, fried in pans placed on small plates or oval metal dishes. Fish or shrimps fried on a skewer are usually removed using a two-pronged fork. The table must be served with fish cutlery.

Hot meat is served in a bowl, depending on how it was cooked. If it's a steak, chop or schnitzel, they are served on plates. Stews, stews - in clay pots.

Designed for poultry and game, vegetables, which is able to maintain the desired temperature of food. You need to lay out poultry meat so that there is white and dark meat on each plate. Baked vegetables are served in the pans in which they were cooked.

On a small plate on the left side, put the main product, then the side dish, sauce. Garnish is taken with a spoon, which should be held in the right hand, helping with a fork. Scoop up the sauce with a spoon and add it to the main product. A plate with the second hot dish is served to the guest on the right side.

Desserts and fruits

It is customary to serve them on the table at the end of the meal. can be mousses, jellies, puddings, cakes. Almost all sweets are served in bowls, which are placed on dessert plates. A dessert spoon is placed next to it.

If it's hot dessert dish then it is served on an elliptical plate. The dishes are heated just before serving.

They are placed on the table in vases, and the cutlery should contain dessert forks and spoons.

Serving drinks

It is necessary to observe not only the correct sequence of serving dishes, but also drinks. Before the start of the meal, guests are offered. It can be bitters, sherry, white port. From non-alcoholic - mineral water, soda, juices. You can also offer cocktails based on vermouth, bitters, vodka or champagne as an aperitif.

Digestives are served after meals - these are drinks that improve digestion. Usually it is strong alcohol -, liquor, cocktail. There are simple recommendations for combining alcoholic beverages and served dishes:

• Vodka is served with hearty meat dishes, salted fish and traditional Russian snacks.
• The beer is suitable for cold snacks.
• White and pink will emphasize the taste of seafood, poultry, cheese.
• Red wines are served with meat, fish and game.
• Dessert wines and liqueurs go well with sweets and fruits.
• There must be drinking water on the table. Usually soft drinks are served chilled. Juices and other drinks purchased from the store are poured into jugs.

Some rules for the work of waiters when serving dishes

The waiter must know and follow the order of serving food and drinks. He must bring all ordered dishes on a tray covered with a napkin, holding it in his left hand. It is allowed to slightly support it with the right hand.

Food and drinks are placed in one row on the tray. The waiter should not lift the tray above shoulder level. When laying out a dish at the table, a restaurant employee must approach the guest holding the dish in his left hand and on the left side. If the food is served on plates, guests need to serve them on the right side.

Sometimes the waiter puts a common dish on the table, which the guests themselves divide into portions. It is customary to put part of the food on your plate, then put the appliance on. This will give all guests the opportunity to taste this dish.

The waiter also follows the table setting rules:

• when setting the plate, the thumb should be behind its edge;
• do not take a glass or cup by the edge;
• you need to serve the table silently;
• Bring the following dishes only after the dirty dishes have been removed from the table.
• The waiter brings food and drinks in the following sequence: mineral water, bread and butter, snacks, first courses, main course and dessert. Guests may ask to change the order of serving, but you need to warn the waiter in advance.

The waiter follows the rules of serving in the restaurant, but guests also need to know the sequence of changing dishes. This will allow you to enjoy your meal.

Eating is a process that allows you not only to fill the body with vitamins and useful substances but also get aesthetic pleasure. There are a number of specific rules according to which a certain serving temperature of second courses, desserts, soups must be maintained. In addition, serving and the order of the dishes served to the table require special attention. Correspondence technological rules at enterprises Catering controlled by special services.

How to serve

Serving each type of food requires compliance with certain standards. Soups, borscht, broths, okroshka, cabbage soup and other liquid dishes are served in different plates. Unfortunately, this rule is not always fulfilled. First courses in their variety are divided into main categories:

• Cold.
• Hot.
• Puree soup.
• Bouillon.
• Gas stations.

The serving temperature of various liquid foods depends on the type of food. So, the temperature should not exceed 10-12 degrees. For hot first courses, the optimum serving temperature is 60 degrees. It is important to remember that dishes for hot first courses must be warmed up.

The second hot dishes are much more diverse than the first ones. They are distinguished not only by the ways heat treatment, but also by the products from which they are prepared (fish, meat, vegetables, pasta, and so on). Each type of food has its own serving requirements. The temperature for serving hot second courses is 65-75 degrees for canteens, snack bars, cafes, 80-90 degrees for restaurants.

Serving temperature for second courses

This process requires compliance with established regulations. It is imperative to maintain the correct serving temperature, serving, conditions and shelf life of finished products. The serving temperature for second courses according to SanPiN should not be lower than 65 degrees.

Serving is allowed both in ordinary plates, bowls, dishes, and in multi-portion dishes. Depending on the products used, as well as the consistency and cooking technology, the serving option changes. For example, dishes without sauce are served on a preheated ceramic plate at a temperature of 65-70 degrees Celsius. Dishes with sauce are served in a metal bowl at 75-80 degrees.

Meat

There are special rules for serving dishes, depending on the set of products included in them. Serving fish, meat and vegetable hot dishes is carried out according to the established norms. The table must be served with appliances and utensils provided for serving each type of food. Depending on the cooking recipe, you should choose the right containers in which the food is offered to guests.

1. Fried meat is served on a cupronickel platter with a side dish. A heated dinner plate is placed under the main course. Meat, cooked in a whole piece, should have a temperature of 65-70 degrees, while the temperature of the side dish is permissible up to 60 degrees.
2. Beef stroganoff is usually served directly in a frying pan or under a round "ram". The side dish is served separately from the main course, as is the additional sauce.
3. The rules for serving kebabs require the presentation of the dish on an oval metal plate. Pieces of meat must be removed from the skewer onto a heated ceramic plate. Vegetable garnish is served in a salad bowl, sauce in a ceramic gravy boat. The shish kebab is brought to the table directly from the barbecue, its temperature should be at least 80 degrees.
4. Cutlets, chops and dishes from minced meat, in accordance with the norms, served on a shallow table plate, preheated. Depending on the recipe, the side dish can be located both on the main plate and on the additional one.
5. Fried poultry must be presented on an oval-shaped metal dish; croutons are used as a pillow for meat. Put the poultry in small portions together with a hot side dish.

In some cases, ceramic pots are used to serve meat dishes. Then it should be borne in mind that the temperature of the dish should not be less than 90 degrees.

Fish

The rules for serving hot second courses of fish have several important differences. They are also served in metal dishes, portioned pans, "rams", on small dining and snack plates. Boiled fish should be presented on a large platter along with a vegetable garnish. Next, the fish is transferred in portions to a heated table plate. Cold sauce is served separately.

The baked fish fillet must be served in a skillet with a side dish. Place on the snack plate fresh vegetables... The sauce boat should be brought to the table on a small pie plate along with a teaspoon. Fried fish, according to the requirements of SanPiN, is served in heated table plates. At the same time, the garnish is in a ceramic salad bowl.

When serving fish dishes, it is important to observe the required temperature regime. So, dishes from boiled or steamed fish are served at a temperature of 65-75 degrees, for baked fish you need to provide 70-80 degrees. Boneless fillets are allowed to be served at a temperature threshold of 90 degrees.

Hot vegetable dishes

Unlike meat and fish, vegetables cannot be served on metal dishes. An exception is made only for a portioned pan, in which you can serve baked or fried vegetables as an independent dish. For hot vegetable side dishes, table and snack plates are used, less often ceramic salad bowls. The dishes must be warmed up immediately before serving.

Separately to vegetable dishes hot and cold sauces are served in porcelain gravy boats. Complex multi-portion dishes are served on large common plates, followed by individual serving, laying out warm dishes on the dining room or snack bar. The serving temperature for main courses and vegetable garnishes should not be lower than 65-70 degrees. In high-level establishments, compliance with a temperature regime of 75-85 degrees is required.

Requirements for filing the first

The serving temperature of the first and second courses is an important factor that catering establishments must take into account. Consider what are the rules for the first. The norms determine that clear broths and soups are served in special cups and bowls, which are placed on plates. Separately, croutons, pies, bread are served on a pie or snack plate.

Puree soups must be presented in ceramic bowls. At the same time, it is allowed to decorate them with herbs and croutons directly in portioned dishes. Dressing soups and borscht should be served in a classic deep plate, in addition, chopped herbs can go in a small salad bowl, and sour cream in a porcelain gravy boat. A prerequisite for serving hot first courses is heated dishes and a temperature of at least 70 degrees.

Requirements for serving second courses

Before taking the second courses to the table, the used dishes and utensils are removed (washed). If a common dish is served and then divided into portions, take it out in a large container. Place heated plates in front of the guests and lay out the dish in portions. The same rules apply for serving side dishes. A pre-prepared dish is taken out in its entirety for display, after which it is divided into portions in the kitchen.

Dishes in pans are placed on warm snack plates in front of the guests. Additionally, hot sauces are served in metal gravy boats, or chilled in small plates or special bowls. The requirements for serving hot second courses include adherence to the temperature regime, which can vary, depending on the recipe of the dish, the ingredients included in it and the classification of the institution.

Hot snack

For banquets or any other festive feast cold and hot snacks are often served. There are also certain requirements and rules for this food, the violation of which can significantly reduce not only the presentability of the dish, but also its taste qualities.

Snacks are usually prepared in portions. You can also cut them into small pieces before serving to avoid the inconvenience of using a knife for guests. Serve snacks on a common platter with a spatula for shifting. Salads must be brought to the table after serving light sandwiches and canapes. The serving temperature of hot snacks varies depending on the recipe of the dish and can range from 50 to 70 degrees.

Storage conditions for hot meals

According to generally accepted standards, the serving temperature of second meat dishes (as well as vegetables and fish) must be strictly observed. However, an equally important role is played by the conditions in which the food is stored before serving. Do not allow the finished dish to cool down and then reheat it. In a warm environment, bactericidal microflora develops rapidly, making the dish unusable.

The serving tables in the catering are equipped with special utensils for storing hot meals. Bain-marie and stewpans with heating, keeping the required temperature, are warmed up before loading ready-made meals. The shelf life of food products in such containers does not exceed 2-3 hours. A longer exposure of ready meals is unacceptable. At the same time, salads and cold snacks are displayed pre-chilled, not allowing storage in finished form more than 1 hour.

Serving sequence

There is a certain order according to which the dishes are brought to the table. First of all, you need to serve cold snacks. It can be vegetable salads, cold meats or fish, caviar. Hot snacks are served immediately after cold ones or together with them.

The next stage of serving is the first courses. Additionally, they take out bread, pies, pies, croutons. Chopped greens are offered in small plates, sour cream or cream - in gravy boats or serving jugs. After serving the first courses, the dirty dishes are removed, the appliances are replaced, and the table is additionally served.

The assortment of second courses is varied. Different utensils can be used depending on the food offered to the guests. Differences in flow temperatures are also allowed. After the second courses, they move on to serving desserts and drinks. There are also rules that must be followed.

desserts

Before serving sweets and drinks, the dishes and appliances are completely removed from the previous dishes. Hot desserts are served in metal dishes or ceramic dessert plates. For cold dishes, use all kinds of bowls, cups, bowls. The serving temperature, in accordance with the rules, should not exceed 75 degrees, and for cold dishes the permissible temperature is 10 degrees.

In addition to desserts, sweet sauces, jams, pastry creams, and chocolate icing are often served. For liquid hot foods, use metal or porcelain gravy boats. Cream and milk are served in jugs, preserves and jams are served on a portioned or pie plate.

Catering enterprises, selling ready-made products, are obliged to comply with the basic rules. At the same time, the serving temperature of the second courses requires careful attention. Due to the short shelf life of ready-made meals, they are prepared for the table just before serving.

The remaining products must be quickly cooled and stored in the refrigerator. Before the next serving, it is allowed to warm up the food to the required temperature. It is important to make a marking when storing it, where to indicate the cooking time and date.

Hot meat and fish dishes are prepared just before serving. This will help keep them juicy and flavorful. Cold desserts are prepared in advance, maintaining the required time for soaking, infusion, hardening. Hot sweet food can be stored in the form of blanks, which are brought to readiness before serving.

First impressions are the most important emotions of your guests. The correct color combination and serving of the dish.

There are many ways to serve and serve food. Learn the basic rules of restaurant etiquette and menu presentation. But the most interesting thing is to use original ways serve and win the love of visitors at first sight. Unusual appliances or original serving of drinks - and now you have already made an impression on your guests. This article describes the modern methods you can use to satisfy even the most discerning palate.

Basic rules for serving dishes in a restaurant

the plate should not be overloaded with food, but also should not seem empty;
food should not be too close to the edges of the plate;
for a beautiful presentation, it is recommended to create a color contrast on the plate;
forget about symmetry, people like randomness;
combine light and dark colors, large and small objects, crunchy with soft, etc .;
do not overdo it with sauces, it is better to serve it separately.

If you need to serve chicken skewers, meatballs or shrimp, use an odd number of ingredients to serve, and they will look more interesting on the plate.

There is also one old method of serving food that continues to be used in many establishments. Imagine that the plate is a watch. Simply arrange specific food types according to the time of day.

Carbohydrates are good for 11 o'clock (pasta, rice, potatoes, put vegetables for 2 o'clock, and proteins for 6 o'clock, the main meal (fish, meat, mushrooms). This old-fashioned way of serving dishes has its positive aspects and allows you to determine the size of the portion This aspect is a very important part of the inventory, as well as for calculating costs and its impact on the final profit of the restaurant.

Japanese food serving style

The Japanese serving style has had a major impact on the world of restaurant art. Minimalism is everywhere in Japan, including cuisine and culinary arts. This is the harmony of beauty and simplicity.

The Japanese never put the whole dish on one plate. The side dish and fish can be served in separate small plates. This way of filing greatly simplifies the process. You do not have to line up large food compositions on one plate. The main purpose of the Japanese kitchen - simple separate food in small portions. This allows you to fully experience the taste of dishes and have time to taste all positions.

Even if you have European cuisine or fast food in your restaurant and you think that this way of serving is unlikely to suit you, just see how this serving of fries looks like)

Restaurant dishes decoration elements

Decoration is a very important aspect that should complete the serving of the dish. For a long time, fresh flowers have been used to decorate dishes. There are many ways to decorate dishes, but it is recommended to use edible ingredients and spices, which will not only become a decorative element, but also accentuate the taste of the dish or become a smart addition to the main dish. For example, fish is traditionally served with lemon, while various desserts are sprinkled with syrups.

Children's menu design ideas

Another target audience of your visitors is children. For them, visual identity is perhaps the most important factor in serving a dish. If you can arrange a healthy meal (for example, vegetable stew) so that the child is happy, you will win the sympathy of the parents, and the next time they will come to you. Try to think over the children's menu of the restaurant so that the dishes look like the result of children's imagination. These can be characters from fairy tales, popular heroes, famous toys. Here are some decorating ideas for kids' meals.

Organic serving utensils

While world renowned chefs advise using only large white plates to present dishes, why not go further and use wood or stone dishes. This will not only allow the dish to be served in an original way, but will also have a certain impact on the visitors. Organic dishes are safe, environmentally friendly and will make a good impression. Earthenware is great for serving soups. It retains heat well, is practical and environmentally friendly.

Cooking and serving dishes in front of guests

What can you cook right in front of your visitors:
Salads
Steak
Sushi
Fondue
Uncomplicated desserts

Flambeau - cooking with a fire is a great idea for the evening
Many people would like to see how chefs work, creating their culinary masterpieces. The popular chef of the restaurant can put on a real show with elements of acrobatics.

There are establishments that specialize in one particular dish and cook it right in front of visitors - for example, raclette (the French analogue of fondue). The cooking process is simple, fast and very interesting. Choose what to cook in front of the audience according to the specifics of your restaurant, and you will definitely be able to surprise your guests.

Inventory for the presentation of dishes

If you want to achieve excellence in original filing your products, it is worth finding a store and purchasing the appropriate kitchen attributes to optimize the process. Here are some of the tools you will need:

Kitchen scissors
Cooking tweezers in various sizes
Various knives and scalpels for carving fruits and vegetables
Choppers for fruits and vegetables
Molds and rings
Spoons, tongs, needles
Spatulas and brushes for decoration.

After reading our article, you can choose what is right for you. Connect your imagination and you will be able to arrange your dishes in accordance with the concept of your establishment. Correct presentation dishes are not only a reflection of your creative nature, but also a concern for the visitors. We are sure that they will definitely appreciate it.

More interesting recipes

Dishes and drinks to visitors can be served personally to everyone - on the right with the right hand. When serving visitors on the à la carte menu, soups in plates and cups, hot snacks in cocotte bowls, chillies, frying pans, desserts in bowls are served in utensils for individual use. Cold dishes are usually served in a bowl, from which the dish should be transferred to the visitor's snack plate.

Submission methods:

• bypass (French method)- transferring ordered dishes to a plate using special devices;
• English way - shifting on a side table;
• on the table (Russian way)- arrangement of dishes on the dining table in single or multi-portion dishes.

The first way provides the following options:

1. The waiter portions the food by transferring the dish to the visitor's plate;
2. The visitor himself shifts to his plate from the dish.

In these cases, the waiter serves on the left. He holds the dish in his left hand and puts the contents into a plate for everyone with his right. First, take the main product, then the side dish, placing it behind the main product. The dish is kept near the plate, but without touching it. The dish is slightly turned clockwise, turning the undisturbed side towards the visitor.

With the second method the waiter portions the dishes on an auxiliary (side) table, mobile or stationary. The dish is placed on the table on the left and the side dish is on the right, the plates are in the center, portioning is done with both hands. Portioning methods:

1. a spoon and a fork are placed under the product and shifted - large pieces, baked dishes;
2. Place a spoon under the product, slightly pressing on top with a fork - for portioning salads.

After portioning, take the plate through the handbrake and put it on the right side with your right hand (left - left).

Third method- dishes are placed on the dining table, portioned dishes are placed on the left, in front of the visitor's plate.

Before serving, salad bowls, caviar bowls, gravy boats are placed on pie or snack plates, the gravy boat is placed with the handle to the left, and in front of the salad bowl or gravy boat, a spoon is placed with the handle to the right - a tea or dessert spoon.

When arranging snacks, the following rules are observed:

• you cannot put a cold dish in a salad bowl and a tray on a snack plate in front of the guest (or in its place);
• cannot be served across the table into the hands of the guest;
• it is impossible to give with the left hand from the right side of the visitor;
• after fish appetizer change plates and cutlery;
• when preparing the table for serving the next dish, all used dishes must be removed.

Serving selected cold dishes:

Sandwiches- pie and snack plates.

Canapes- a round or oval dish covered with a napkin or on a small tray.

Baskets (tartlets)- on a round dish with a napkin.

Butter- rosette, pie plate (special knife).

Cheese- snack plate, tray.

Sturgeon and salmon caviar- in a caviar dish with ice, a rosette (caviar scapula, teaspoon).

Pressed caviar- tray (spatula).

Herring with garnish- herring (fork and spoon).

Natural herring- herring (two-horned fork).

Herring, chopped and pastes- tray (pâté shovel or snack knife).

Boiled fish, jellied, stuffed, marinated- trays, porcelain dishes (scoops, tablespoon and fork).

Assorted meat- oval porcelain dish (tablespoon and fork).

Stuffed chicken- a round porcelain dish (tablespoon and fork).

Salads- salad bowls and vases. Salad bowls on a pie or snack plate with a napkin (table or dessert spoon).

Cocktail salad- in wine glasses and glasses on a snack plate with a napkin (teaspoon).

1. Rules for serving hot snacks

They are served with cold snacks in the dishes in which they were cooked, some are transferred to snack plates, serving temperature 85-90º.

Dishes with appetizers are placed on a pie or snack plate with a carved napkin. The products in the hot appetizer are finely chopped, so a knife is not needed, use a snack fork, cocotte fork, teaspoon or dessert spoon.

Fish, oysters in chill molds- chill mold on a pie or snack plate covered with a napkin .

Mushrooms, shrimps, cocotte crabs, julienne- a cocotte on a snack or pie plate with a napkin, handle to the left, a spoon, handle to the right.

Meatballs, meatballs in sauce- in a multi-portion dish, ram, portioned pan, spread with a spoon and fork.

Hot sandwiches- on a banquet platter.

Pancakes- in a ram on a small dinner plate (snack fork).

1. Rules for serving soups

The rules for serving soups are largely determined by their types and tempering temperatures. By type, soups are clear, dressing, puree, milky and sweet. Depending on the flow temperature - cold (flow temperature 10-14º) and hot (not lower than 75º).

Soups are part of the lunch menu. The banquet-lunch menu can include two types of soup (optional). There is a certain feed sequence soups:

• broths;
• puree soups;
• filling stations;
• dairy;
• cold;
• sweet.

Soup dishes:

• in metal bowls (cupronickel and stainless steel) - filling soups;
• in broth cups - transparent, puree soups;
• in deep dinner plates - when serving set meals and group services;
• in porcelain tureens - for 6-10 servings;
• in ceramic pots - serving national soups.

There are several ways to serve soups:

1. Soup is poured in the kitchen into deep dinner plates, the waiter brings them on a tray covered with a napkin, then sets them on the sideboard on small dinner plates and serves them to the guests. This method is characterized by a low level of service, because does not allow the required soup temperature to be maintained.
2. Serving soups in a multi-portion bowl... The soup is poured on a sideboard or side table in deep dinner plates. The waiter removes the lid with the handbrake and puts it upside down so as not to stain the napkin, then puts the warmed deep dinner plate on a shallow dinner plate and with his left hand moves them close to the bowl, keeping it level with its edge. With his right hand, the waiter pours the soup without shaking it up, first transfers the thick part to the plate, and then pours the broth and puts it in front of the visitor.
3. Serve soup 1 serving soup bowl... First, the thick part of the soup is transferred from the soup bowl to a plate, after which the pouring spoon is placed on a pie plate specially designed for this purpose. The liquid portion is carefully poured over the edge of the bowl into a plate, moving away from you.
4. The tureen is placed on the dining table on a shallow dining or snack plate. The table is preliminarily served with deep dinner plates placed in a stack, the pouring spoon is placed next to the tureen on a pie plate. The visitor pours the soup on his own. This method is used when serving tourists, family meals and in the rooms.
5. Feed out-of-control... The waiter puts the soup tureen on the palm of his left hand over the parking brake and on the left brings the soup to the visitor and pours it into his plate.
6. Innings national soups in ceramic pots. The visitor can eat the soup directly from the pot or transfer the soup from the pot to the deep plate in front of him. In this case, the pot is placed on a plate with a paper napkin in front of the visitor, and a deep wooden spoon is placed on the right side of the tablecloth. The waiter can pour the soup himself into a plate on the side table (at the request of the visitor). To do this, he first pours some of the liquid part into a plate, then scoops out the thick part and pours out the rest of the soup.
7. Serving soups in porcelain bouillon cups... Soups are poured into bouillon cups at serving and placed on trays without saucers. On the side table, the waiter sets the cups on the saucers with the handle to the left. Put the broth or dessert spoon on the saucer with the handle to the right. Places in front of the visitor on the right or left side with the appropriate hand.

In all these options, except for the first, the waiter receives sour cream separately. Cheesecakes, donuts, cereals and dryers are brought separately on a pie plate.

Profiteroles for broth served in a salad bowl on a snack plate with a paper napkin. Put profiteroles on the left side. With a large number of portions, profiteroles are served in a porcelain vase in a linen napkin folded in an envelope.

Egg broth served in a broth cup, in which they put the boiled egg in a "bag".

Broth with garnish with a yield of 300 g is released in bouillon cups. If broths with a side dish are released with a yield of 400 g, then they are brought in soup bowls and then poured into deep dinner plates on a side table.

Ear with pie- clear fish broth, which is served in a broth cup and saucer. The pie is served on a pie plate, separately in the outlet - a slice of lemon and herbs.

Cold soups released in the same way as hot. Food ice is served separately in a salad bowl.

Sweet soups released cold or hot. The rules for serving are the same as for serving refueling soups. The table is served with dessert bowls set on shallow dessert plates. Separately you can submit biscuit cookies or pudding.

1. Rules for serving hot second courses

Before serving the second hot courses, the waiter completes the table with the necessary appliances, puts on a small dinner plate. Payment for dishes is made by checks, and for some portioned dishes - after weighing.

Portion dishes released in metal dishes and in ceramic pots. The 1st category restaurant and cafe can be served in a small dinner plate.

Depending on the assortment of 2 dishes, side dishes and sauces can be hot and cold: hot ones are released in metal dishes, cold ones - in porcelain dishes.

Serving temperature of 2 hot dishes in canteens and snack bars, in self-service cafes 60-65º, in restaurants 85-90º.

Before serving the second course, the waiter removes the used dishes from the appetizers and 1x dishes from the table and prepares the table. All three methods of serving dishes are used, but the rule must be followed - show the dish to visitors before portioning. The most common way of serving in a restaurant is luxury and the highest category- bypass.

When serving single portion the waiter brings them in metal dishes and warmed small plates. She puts the tray on the table and places the plates in front of the visitors. On top of the main product, put the device for unfolding with a handle to the right hand of the waiter. The dish is taken with the right hand, placed on the palm of the left on the handbrake, which covers the sleeve cuffs. The waiter stands on the left side of the guest and, showing the dish, brings it closer to the plate, first shifts the main product closer to the guest, and then the side dish and decoration.

Second courses in pans served on snack plates with a carved napkin, placed on the left side of the guest behind forks with a device for unfolding.

Pots also placed on a snack plate with a napkin and placed on the left side of the guest with a spoon for laying out. Then the waiter opens the lid, puts it on the snack plate and puts the dish on the guest's plate with a spoon, slightly tilting the pot towards the guest, after which he removes the pot.

Features of serving second courses

Boiled fish- in an oval metal dish, potatoes can be served in a round ram, gravy boat on a pie plate with a teaspoon. The sauce boat is placed on the left, the dish is transferred to a shallow dining plate

on the right side, next to the plate, put a pie plate for bones.

Fish in dough- a pyramid on a metal dish with a napkin, a side dish on a snack plate, served in a rake. Sauce to the side or to the left.

Baked fish- a portioned pan on a substitute plate with a napkin.

Natural grilled meat with garnish- cupronickel dish, in a carry-over or on a utility table.

Beef stroganoff- in a portioned pan or round ram. Separate side dish. Served from the side table.

Shashlik- on a skewer in an oval cupronickel dish. Separately in a salad bowl on a substitute side dish. Sauce in a porcelain gravy boat. The shish kebab is shown to the guest and put on the side table (they move the shish kebab to the handle with a fork, clean the edge and remove the shish kebab on a plate).

Meat in a pot under a puff- on the table on the left on a snack plate, in front of a wooden spoon. The waiter removes the puff and places it on a pie plate. The dish is placed on a plate in front of the guest.

Fried poultry dishes- in a metal oval dish on croutons with a side dish, put on a utility table.

Chicken Kiev - served in an oval metal dish on a shallow dinner plate.

Chickens - tobacco- in a metal oval dish, transferred to a shallow dining plate. Garnish is served separately in a plate or salad bowl, sauce in a porcelain gravy boat. A wet hand wipe is served separately.

Chakhokhbili- in a round ram.

Scrambled eggs- portioned pan on a snack plate. The table is served with a snack plate and a snack bar. Lay out with a dessert spatula.

Omelettes- on an oval cupronickel platter. They are laid out on a utility table.

1. Rules for serving sweet dishes

Before serving dessert, remove all used dishes and utensils, snacks, and bread. Majority cold sweet food served in bowls on a pie plate with a dessert, tea or special spoon with the handle to the right. Served on the right with the right hand and placed in front of the guest.

Majority hot sweet dishes released in a metal dish in which they cooked. Served in deep and shallow dessert bowls. Can be placed on a table or laid out on a utility table. Sauce, milk, cream are served separately.

When serving sweet dishes, the table is served with dessert plates and cutlery. Serving temperature for hot sweet dishes is 70-75º, cold - no higher than 8-10º.

Guryevskaya porridge- in a portioned pan on a snack plate, placed in front of the guest, eaten with a dessert spoon. Separately in a metal gravy boat - sauce.

Pudding- cut into portions on the utility table, let go in small dessert plates, knife and fork - dessert ones. Sauce separately.

Pancakes - in a shallow dessert plate in front of the guest.

Souffle - in the dishes in which it was baked (ram or portioned pan). Milk or cream is poured into a deep dessert plate, placed on a shallow dessert plate, and the soufflé is transferred to a plate.

Ice cream- in a metal bowl, placed on a pie or dessert plate, with a teaspoon or dessert spoon, handle to the right. The rest of the cold, sweet dishes are served in glass bowls.

Flambling desserts - setting fire to a dessert drenched in alcohol or cognac. They flam in front of the guests on the side table, use the Turks, an alcohol lamp. Placed in glass bowls, served on the right.

Fruits - served in vases, which are placed in the center of the table (you can carry it around). For individual service - on dessert plates, a dessert plate is placed on the table to the right of the guest and a pie plate for bones to the right of it. The gargle is brought in later and placed on a linen napkin on a pie plate. Fruit cutlery is placed behind a dessert plate.

Pastries and cakes - in a low porcelain vase or plateau vase on a napkin. Cakes are laid out with tongs, cakes - with a spatula. Dessert plates are placed on the table. When serving cakes with hard glaze, put a knife and dessert forks, with soft glaze - three-horned forks.