How to order food in a restaurant, how to order food in a restaurant Do you know these details

A la carte principle:

Entering the restaurant that corresponds to your identity is half the battle.

Clause. First, first of all, we must be clear about the grade of restaurants in the location, high-end, mid-range and low-end are all **;

Clause. Second, first go to the restaurant to touch the more characteristic dishes, taste and price;

Clause. 3. Evaluate the identity and taste of the person to be invited, choose a suitable restaurant, and important guests must order a private room;

Clause. 4. If you want to talk about more sensitive topics, you must order a private room or a restaurant far away from the guest's living circle;

Clause. Fifth, if the customer's status is relatively high, and you have to consider saving yourself, it is best to bring your own wine. It's not a little bit cheaper to buy outside than in a hotel.

A la carte knowledge: first. 1. Please choose the dish first, if the guest is humble and gives up the right to order, the host does not have to be too reluctant;

Clause. Second, the ordering process should be fast, don't order for a long time, ask the guests if they like the key dishes and flavor dishes, especially pay attention not to order too spicy or too greasy dishes for their own taste;

Clause. Third, the order should first evaluate the budget, the general main dish should be one to two more than the guests, with a cold dish and a soup is enough, special greasy dishes, generally order one, such as salt and pepper ribs, pork shoulders, button meat, Dongpo meat, if more than 4 main dishes can be considered fish, chicken or duck, meat, and finally there must be a light dish, such as green vegetables;

Clause. Fourth, order dishes to be high-grade, only need to order one or two distinctive, high-grade dishes, do not need to be expensive every dish;

Clause. 5. Don't order several dishes of the same type at the same time, for example, they are all fish, but the method is different, if it is meat, it is best to distinguish between the type and the method;

Clause. Sixth, after ordering the food to ask the guests what kind of drink, if you don't want to drink, you can consider some beer or red wine, if you can't use wine at all, you can use to drive, or there is a work arrangement in the afternoon is inconvenient to drink, or simply say that the company does not allow lunch with wine to explain, but drinking may not be cheaper than drinking yogurt or juice, some guests think that juice is unhygienic, to carefully confirm the production date, manufacturers and other information.

Seventh, precautions for ordering wine.

1. It is best that a single bottle of liquor should not exceed 1 3-1 2 of the budget for this meal

2. Pay attention to the pairing of red wine with dishes, and remember the principle of "red wine with red meat, white wine with white meat". That is, if it is seafood, try to drink dry white, and if Chinese food is greasy, it is best to be dry red;

The knowledge of ordering wine is great, and if you don't order well, your meal will be considered for nothing.

Eighth, if it is the first time to go to a restaurant, you can ask the waiter to recommend a few special dishes, and then choose some more home-cooked dishes, it is estimated that the taste will not be bad to **;

Ninth, the last staple food;

Tenth, if you are short of time to eat, be sure not to order time-consuming dishes (often expensive main dishes), and if you are not clear, you can ask the waiter to confirm;

Eleventh, don't go to the restaurant if you don't have money, and don't order cheap food when you get to the restaurant.

The restaurant à la carte is divided into:

1. Paper ordering.

2. Computer ordering.

3. Touch screen ordering.

4. Wireless PDA ordering.

5. Wireless à la carte treasure ordering.

6. Electronic recipe ordering.

7. TV ordering.

8. **Order.

9. Online self-service ordering.

The above order mode, Zhongboli catering management system includes all order modes, only need to purchase supporting hardware products to achieve!

1.How much to spend.

2.What kind of hotel.

3.Guests please.

Explain the problem first, and then explain.

The most important thing to do when eating in a restaurant is to figure out who you are eating.

1. Eat with the girl you like, and she happens to be in **. The main dish should be based on white meat or seafood such as chicken, duck, and fish. Of course, be sure to ask the other party's tastes and taboos before ordering.

2. Eat with your elders. To find out the physical condition of the elderly, try to be light as much as possible. Fried, braised, and stir-fried are all less, and more are simmered.

3. A private party with friends is about a casual one. When one person orders a favorite dish, he is not thick or kind.

4. If it is a business banquet, the power to order food must be in the hands of the boss, and the three-character principle of "expensive, expensive, expensive" should also be followed when ordering. If the guest is from out of town, be sure to give him a taste of local specialties.

1. Please choose the dish first, if the guest is humble and give up the right to order, the host does not have to be too reluctant.

2. The ordering process should be fast, don't order for a long time, ask the guests if they like the key dishes and flavor dishes, and pay special attention not to order too spicy or greasy dishes that suit their tastes.

3. Evaluate the budget first, generally one or two main dishes are more than the guests, with a cold dish and a soup is enough, special greasy dishes, generally order one, such as salt and pepper pork ribs, pork shoulders, button meat, Dongpo meat, if more than 4 main dishes can be considered fish, chicken or duck, meat, and finally there must be a light dish, such as green vegetables.

4. To order high-grade, you only need to order one or two distinctive, high-grade dishes, and every dish does not need to be expensive.

5. Don't order several dishes of the same type at the same time, for example, they are all fish, but the method is different, if it is meat, it is best to distinguish between the type and the method.

6. After ordering the food, you should ask the guests what kind of wine they use, if they don't want to drink, you can consider some beer or red wine, if you can't use wine at all, you can use it to drive, or there is a work arrangement in the afternoon that it is inconvenient to drink, or simply say that the company does not allow lunch with wine to explain, but drinking wine may not be cheaper than drinking yogurt or juice, some guests think that juice is unhygienic, and you should carefully confirm the production date, manufacturer and other information.

1. The order in which Chinese food is served Appetizers are usually a large platter of four cold cuts. Sometimes there are as many as 10 species. The most representative ones are cold salad with sea scorn skin, preserved eggs, etc.

Sometimes the cold dish is followed by four hot dishes. The common ones are stir-fried shrimp, stir-fried chicken, etc. However, hot disks are mostly omitted.

The main course is immediately followed by the appetizer and is also called a large and large dish, which is more than properly served. If the menu says "8 large pieces", it means that there are 8 main dishes. The number of dishes for the main dish is usually.

Even numbers such as four, six, eight, etc., because the Chinese believe that even numbers are auspicious numbers. At lavish dinners, there are sometimes as many as sixteen or thirty-two main courses, but usually six to twelve courses. These dishes are made using different ingredients and combining the five flavors of sour, sweet, bitter, spicy and salty, and are made by various cooking methods such as frying, steaming, boiling, pan-frying, roasting, and stir-frying.

The order of its dishes is mostly based on the alternating combination of light and thick tastes, or the mating of dry roast and soup. It usually ends with a soup.

Dim sum refers to the dessert after the main course, such as pies, cakes, buns, almond tofu, etc. Finally, there is the fruit.

2. How to distinguish the table decoration There are chopsticks, spoons, food plates, seasoning plates, soup bowls, teacups, wine glasses, etc. in front of each person's seat. Sometimes there are utensils or napkins for the bones. Chopsticks Use long cylindrical chopsticks.

In the past, chopsticks made of ivory and coral were used as a status symbol, but today imitation molded plastic chopsticks are quite common. The reason for using long chopsticks is that it is easy to pick up vegetables. Spoons are mostly made of ceramic.

In some cases, spoon racks are prepared to hold spoons. A dispenser is a medium-sized plate with a slightly higher rim. Sometimes prepare two.

Deep bowl A soup bowl with a deep opening.

A good ordering can greatly increase the turnover of a restaurant. The following is an introduction for your reference. 1) Children Wayward children in the restaurant is a nightmare for the waiter, give them some food as soon as possible, take some paper, pen or colored pencils to calm them down, or at least give some small portions of sweet sauerkraut, fried peanuts and so on to eat first, try not to let the children's food wait too long.

The main course for children should be served with the side meal for adults. 2) Ordering and delivery The work of the waiter is not only as simple as ordering and serving, the work of service is challenging, in addition to the service, they are also a salesman, after presenting the menu, that is, when recommending dishes to the guests, the waiter should introduce the dishes to the guests who are not on the menu. There is never a better time to have more contact with your guests, and this is the best time to communicate with them.

When presenting the menu, special care should be taken not to put pressure on the guests to order the dishes, and to give the guests the freedom to choose their tastes. Before presenting your menu, you must have a good understanding of all the dishes, including their ingredients, ingredients and recipes, especially dishes such as Chef's Picks. When a guest decides to order, the waiter should immediately step forward and prepare to write the order.

A skilled waiter can tell that a guest has finished reading the menu and is ready to order, for example, when the guest closes the menu and places it on the table. 3) Points of order In order to ensure the service procedure and correct ordering, the waiter must indicate all the necessary information on the order menu. The à la carte menu can be in different formats, depending on the number of guests and the restaurant's regulations.

Some restaurants offer pre-printed uniform ** to order, and the waiter only needs to tick the **. However, most restaurants use a la carte book. There are three main points in the method of ordering, the first must be to be able to make the chef see what the customer is ordering (including any special requests).

Second, the waiter must be able to see which customer is eating what. Third, the cashier must be clear about what the guest is eating in order to check out accurately.

1.Appetizer.

Also known as appetizers, there are generally cold and hot dishes, and the common varieties are caviar, foie gras, smoked salmon, cocktail cups, creamy chicken crisp boxes, local snails, etc.

2.Soups can be broadly divided into four categories: clear soup, cream soup, vegetable soup, and cold soup. There are oxtail consommé, various cream soups, seafood soups, American clam soups, Italian vegetable soups, and Russian borscht. French shallot soup.

3.Side dishes Usually aquatic dishes, eggs, bread, and puff pastry dishes are called side dishes. Western fish dishes pay attention to the use of special sauces, such as tartare sauce, holland juice, hotel juice, white cream juice, archbishop juice, American juice and sailor fish juice.

4.Main course Meat and poultry dishes are the main course. Among them, the most representative is beef or steak, and the seasoning system used for meat dishes is mainly Spanish juice, thick roast juice, mushroom juice, white silk juice, etc.

The ingredients for poultry dishes are taken from chickens. ducks, geese; The most common poultry dish is chicken, which can be boiled, fried, roasted, and boiled, and the main sauces are curry juice and cream sauce.

5.Vegetable dishes.

It can be arranged after meat dishes or served at the same time as meat dishes, and vegetable dishes are called salads in Western cuisine. The salad that goes well with the main course, called raw vegetable salad, is generally made with lettuce, tomato, cucumber, asparagus, etc. There is also a category made with fish, meat, and eggs, and generally does not add flavored sauce.

6.Dessert Dessert in Western food is eaten after the main course and can be counted as the sixth course. In the true sense of the word, it includes all the food that comes after the main course like pudding, ice cream, cheese, fruit, and many more.

7.Coffee Coffee is generally drunk with sugar and whipping cream.