westernfood

Westernfoodrviceetiquette（西餐服务礼仪论文）

Afteryearsofdevelopment,westerncountriesandregionshave

sWestern-stylefoodrvice

isoftenudwithFrench,RussianandAmericanrvicervice

rvice,Britishrviceandcomprehensivervicetc..

First,theFrenchrvice

1,Frenchrvicefeatures

ThetraditionalFrenchrviceisthemostluxurious,themost

meticulousandthemostthoroughrviceinthewesternfood

y,FrenchrviceisudinFrenchrestaurants,

thatis,restaurantdecorationluxurious

andelegant,withEuropeanpalacestylefeatures,oftenusing

highqualityporcelaintablewareandsilverware,wineisoften

yorsidetableisusuallyudtorve

preparationofthervicedeskisveryimportantintheFrench

ydoallthepreparationforthefrontdesk

nchrvicepaysattentionto

rviceproceduresandcourtesy,paysattentiontothervice

performance,paysattentiontoattracttheguest'sattention,

therviceisattentive,eachcustomercanbefullycaredfor.

ButtheFrenchrviceisslow,requiringmoremanpowerandhigh

lizationrateofrestaurantsandtherate

ofmealsaroundthemarerelativelylow.

2,Frenchrvicemethods

(1)tthetableforFrenchrvice.

FrenchrvicetableXianpuShanghaicottonmat,coveredwith

cloth,whichcanpreventtheslidingbetweenthetableclothand

table,canalsoreducethesoundofthecollisionbetweenthe

ativetray;adecorativedishoften

orativeplate

linealignmentdiningcenterline,decorativeplateedge1~2

kinisplacedonthetopofthetray.

Ontheleftofthedecorativeplatearetheforks,thebread

platesontheleftofthefork,andbutterknivesonthebread

tiveplaterightputknifebladetowardstheleft.

feabove

rtknivesandspoons

areplacedabovethedecorativetray.

(2)traditionaltwopersoncooperativervice;

ThetraditionalFrenchrviceisoneofthemostthoughtful

modesofrvice,consistingoftwowaitersrvingatable.

Oneisanexperiencedwaiter,theotherisanassistantwaiter,

alsocalledawaiter'pleacustomersto

takeorders,customerspourdrinksinfrontofcustomersfor

cookingdishes,dishestaste,dishes,dishesgmentation,

billdeliveryetc..Helpthewaitercookonthespot,deliver

thedishestotheguests,removethetablewareandpreparethe

renchrvice,thewaitermakessomesimple

dishesinfrontoftheguests,performingthedishesorcutting

assistantdelivers

y,bread,butter,and

sidedishesarervedfromtheleftoftheguestsbecauthey

erightwineordrink

fromtheguestsontheright,thewithdrawalofemptyplatefrom

theguestright.

(3)thesouprvice

Whentheguestpointsoup,soupbasinYiyinassistantwaiter

rvedintherestaurant,thenputinthesoupcookedadjustable

furnaceheatingandasoning,theprocessingofthesoupmust

demandmorethantheguests,e

waiterputhotsoupassistanttotheguests,shouldbeplaced

abovethesouppad,anduaDiechengsquarenapkinnapkin,

itcanmakethewaitertisnothot,andcanavoidthewaiter

abovethumbpressonthepad,thewaiterfromthesoupbybig

potswithsilverspoonsoupintothesoupagainbythecustomer

aftertheassistantrvicewiththerighthandfromtheright

sideofguestrvice.

(4)maincourrvice;

Therviceofthemaincourisapproximatelythesameasthat

terwillplacethedisheswhicharecooked

onthetableintothemaindishofeachguest,andthenrve

aiterfor

customerrviceassistantwaitercookingsteak,rarebeef,

potatoandvegetablesfromthekitchen,thewaiterinfrontof

theguestsandthenputthebeefblendingcondiments,heating

andcooking,andthencutandplacedonatrayofdishes,

Atthispoint,thewaitershouldpayattentiontotheguest's

ametime,

saladshouldbervedandthewaitershoulduhislefthand

toplacethesaladonthetablefromtheleftoftheguest.

Two,Russianrvice

1,Russianrvice

RussianrviceisacommonlyudmethodofWestern-stylefood

nrvicetableandFrenchtableisalmostthe

nrvice

exquisitegracefuldemeanor,aneatandbeautifuldishplatter

toendallthecustomerstolookover,letthecustomerenjoy

chefdecorationandcraft,andalsostimulatecustomerappetite.

Russianrvice,eachtableonlyneedawaiterrvicemethod

issimpleandrapid,

result,itfficiencyandutilizationofrestaurantspaceare

sianrviceusalargeamountof

silver,andthewaiterwilldishtoeverycustomer,sothat

everycustomercangetmorerespectandthoughtfulrvice,

sian

rviceisplatterdishes,therefore,canbeleft,notfinished

dishestothekitchen,nrvice

silverinvestmentislarge,ifimproperuandcarewillaffect

ussianrvice,

thebiggestproblemisthelasttoelargedishescustomers,

silverdishesalwayshavesomeinfluenceThereisnotmuchleft.,

appetitefeeling.

2,Russianrvice

(1)distributetheplates.

Thewaiterfirstdeliverstheappropriateemptydishwiththe

righthandfromtheguest'srightside,theappetizerdish,the

maindishdish,atisnoton

thecoldcolddish,heatingplate,hothotplate,withover

temperatureplate,inordertomaintainthetemperatureofthe

cisoperatedclockwi.

(2)deliverdishes.

Allthedishesinthekitchencooking,eachdishofeachtable

onaplatter,thenthedishesinthekitchenwaiterfromthe

silverplateinstalledwithshouldersupporttothecustomer

table,ttheguesttable.

(3)distributingdishes;

Thewaiterushislefthandtocarrythervingforkandthe

e

ne,beverageandallthe

guestsontherighttowithdrawtheoffer.

Three,Americanrvice

1,Americanrvicefeatures

Americanstylerviceisasimpleandquickwaytorvemeals.

anrviceissimple,

fast,tablewareandlaborcostsarerelativelylow,andthe

utilizationrateofspaceandmealturnoverratearerelatively

anstylerviceistheidealrvicewayfor

delyudin

coffeeshopsandWesternfoodbanquethalls.

(1)AmericanrvicetableXianpuShanghaicottonmat,covered

withcloth,whichcanpreventtheslidingtableclothandsound,

lecloth

r,onecannot

betoolong,ffeeshops

havesmallersquaretableclothsonthetablecloth,soyoucan

changethesizeofthelargetableclothbychangingthesmall

ametime,it

y,each

ofthetwocustomersusasugarcup,asaltcup,andapepper

shaker.

(2)thefoldednapkinplacedonthetable,thechairofthe

midlineatthebottomofthetablenapkinfromthemidline,the

forksareplacedontheleftsideofthe

napkin,withtheforkpointingupward,andthebottomofthe

ightsideofthenapkin,

napkinfromtheoutside,inordertodisplaytheknife,knife,

deisleft,thetoolpoint

upwards,andthebottomofthehandledownward,paralleltothe

ndglasson

thetabletop,1cmawayfromtheedge,cupdown,tothecustomer

tothetable,thecupupsidedownandpouredcoldwater.

2,Americanrvicemethod

InAmericanrvice,thedishesarecookedbythechefinthe

tercarriesthedishes

tocover,andinfrontofthecustomertoopenthedisccover.

TraditionalAmericanrvice,rvingthewaiterontheleft

sideoftheguest,withhislefthandfromtheleftsideofthe

gueststonddishes,fromtherightsideoftheguestsremoved

theudplatesandtableware,pouringwinefromtherightside

ent,manyrestaurantsrveAmerican

rvicefromtherightsideoftheguests,clockwiwiththe

righthand.

Four,Britishrvice

vice

methodistransmittedfromthekitchendisheswaitresswill

cookgoodtotherestaurant,theownerpersonallybythe

customertomeatdishwithvegetables,thewaiterdishesdishes

ents,saucesandside

dishesareplacedonthetable,pickuporpasachotherby

osphereoftheBritishrvicefamilyis

rvicesaredonebythegueststhemlves,

nitedStates,family

stylerestaurantsarepopular,andthisfamilystylerestaurant

usBritishstylervice.

Five,integratedrvices

IntegratedrviceisacombinationofFrench,Russianand

y

Americanrviceforappetizerandsalad;withRussianor

Frenchrvicesouporentree;withtheFrenchorRussian

entrestaurantsordifferentmeal

choiceofrvicecombinationisalsodifferent,whichis

differentfromthetypeandcharacteristicsoftherestaurant,

thelevelofcustomerconsumption,restaurantsalesmethods

haveaclorelationship.

Six,lf-rvice

Buffetrviceistoplacetheprepareddishesonthetable,

andtheguestspayforthemealaftertheyentertherestaurant.

Theycanthenchoothedishesthatsuittheirtaste,andthen

peofdiningiscalled

rantwaiter'sworkismainlyarrangedbefore

meal,mealremovedtablewareandwineglass,supplementtable

mealdishes.