How many meat and vegetables are the standard for 10 people to order, and how many meat and vegetabl

Ordering food is not the prerogative of leaders, if you can order a table that satisfies the leaders and others, then you have a great future. Especially at dinners, many people are reluctant to order, so we must get rid of this bad habit and try to serve everyone. There is a saying, look at what kind of person a person is?

It depends on how he orders. If a person can satisfy the leaders, children, women, etc. at a table and be late for a delicious meal, then this person's emotional intelligence is definitely very high. Today, I will take you to see what tips there are for ordering food.

1. Determine what foods the people you are going to eat don't eat, and ask them if they have any particular dishes they would like to eat.

Second, it is very important to understand whether this dinner is a gathering of ordinary colleagues or a big leader! It's not about doing things.

1. If it is an ordinary colleague dinner, this is more casual, and you can let everyone order a dish by themselves;

2. If there is a big leader, remember that there must be a few dishes that must reflect the grade. If the leader or guest is a foreigner, then it is also necessary to add local specialties;

3. About the specific content of meat and vegetarian pairing:

Generally speaking, if you go to a familiar restaurant, how to order depends on yourself.

I usually ask the waiter to recommend their own food at unfamiliar restaurants. Because each restaurant has its own signature dishes and specialties, these must not be bad. The following is recommended for a table of 12 people:

People: one meat, one vegetable, one soup;

4 people: three meats, one vegetable and one soup;

Within 6 people: prepare four or five dishes with three meats, two vegetables and one soup;

10 people (or 6-12 people): 10 dishes, 7 meats, 3 vegetables and 2 soups.

ps: I'm a southerner, so I must prepare soup for dinner. I don't know if this is also suitable for friends in the north...

Fourth, a little suggestion:

Another way to order food is to save the hassle: if you are patronizing a star-rated restaurant, such a restaurant has a professional orderer. You can tell the orderer what your budget is for this meal, how many people are at the same table, and let the menu be reviewed for you.

When looking at the menu in the TA column, pay attention to whether there are any specialties of this store, whether there are many vegetarian dishes and too few meat dishes. If appropriate, you can also adjust it according to the actual needs of everyone. When you don't have enough to eat, you can add vegetables.

There are some shortcuts to see what kind of person a person is. For example, a la carte.

Do you think ordering food is a natural attribute of foodies? no!

As long as there are more than two people in the meal, it is a social activity. Then, ordering food is a double major test of "food quotient" and emotional intelligence.

10 people eat and treat a la carte etiquette.

Generally speaking, when inviting guests to dinner, ordering food is the first step, so how should a total of 10 people order for a total of 10 people? What are the suggestions? Let's take a look! Hope it helps!

10 people eat and treat a la carte etiquette.

If you have time, it's best to wait for most of the guests to arrive, then circulate the menu for the guests to order, and if the guests insist on the host's order, you don't have to be polite, you can choose the order yourself.

When ordering, it is generally based on the principle of one person and one dish, meat and vegetarian matching, and then a cold dish.

If there are more men, you can consider two or three more dishes, and increase the proportion of meat dishes, and if there are more women or children attending, you can consider increasing the types of vegetarian dishes and desserts.

When ordering, you can ask the waiter for the specials first, and then order some home-cooked dishes. It is not that the more expensive the dishes ordered, the better, according to the situation of the banquet guests, you can choose one or two or a few key specialties, and order one especially greasy, such as button pork, braised pork, and Dongpo pork.

Wait. If you order several main dishes, you need to consider the combination of fish, chicken, duck, meat, etc., and don't repeat the dishes, such as different ways of making fish.

According to the importance of the banquet guests, to determine the average **, the average guest, an average of 30-60 yuan for a dish is completely acceptable, if there are important guests, you need to order a few hard dishes.

Yes, it can be a specialty, or **higher, if you go to the next specification, you need lobster, abalone, etc.

After ordering, you can show respect to the guest by asking if they are satisfied or if there is anything else to add. At the same time, ask the guests what kind of drink they use, if it is white wine, generally do not exceed 1 3 to 1 2 of the dish, if it is red wine, pay attention to white meat.

Served with dry white and red meat.

Served with a dry red. If you want to raise the size of your banquet, you can order a cup of stewed soup for each guest, such as bird's nest, abalone or goose paw, so that the level of hospitality will be raised all at once.

After ordering, you need to consider the staple food of the meal, which can be chosen according to the guest's region, or according to the staple food of your own local characteristics, and pasta is generally used as the staple food in the north.

10 people eat a la carte rule.

Take a look at the composition of the staff. Generally speaking, one dish per capita is a relatively general rule. If there are many men in the banquet, the amount should be increased appropriately.

Second, look at the composition of the dish. In general, the dishes should be kept both meat and vegetarian, hot and cold, and as comprehensive as possible. If you are predominantly men, you can choose meat, and if you are predominantly women, you can order a few more light dishes.

Third, look at the importance of the banquet. If it is an ordinary business banquet, an average of 50-80 yuan for a dish can be accepted. If the banquet is for an important person, then you need to add a few dishes with sufficient portions.

It should be noted that when ordering, do not ask the waiter about the ** of the dish, or bargain, which will make people think that you are a little childish and will make the guests feel uncomfortable.

The standard of ordering, 10 people, the standard of ordering is at least 10 meat dishes, 10 meat dishes must have heavyweight dishes, 10 people's dishes cannot be less than 20 dishes, and there must be soup dishes in the cannibal dishes, so that it will be more harmonious to eat.

Dishes for 10 people, 10 people have to see more men and women, if there are more women, the meat dishes can be relatively less, 6 meat dishes, 4 vegetables, 1 soup and 1 snack are almost the same.

10 people order to ten dishes as an example, to pay attention to the combination of meat and vegetables, can be 4 meat and 6 vegetarian.

If it is a southerner, order 3 hot and 1 cold (because southerners rarely eat cold dishes); If you are a northerner, order 2 cold and 2 hot. If it's a hospitality meal, you should order a few, twelve or fourteen.

Ordering skills: 1. Try not to repeat the raw materials in meat dishes, red meat, white meat and seafood are involved in meat dishes, and cooking techniques should not be repeated. For banquets with 8 dishes or more, there must be at least one fish, and it should be a whole fish, fish heads, fish pieces and fish sticks can only be regarded as ordinary meat dishes, and the Chinese pay attention to no fish and no feast.

2. For business and official banquets, try to go to Jiangsu, Zhejiang cuisine or Cantonese restaurants, and generally the restaurants of these cuisines are also relatively high-grade. Avoid restaurants with heavy flavors and noisy such as Northeast cuisine, Shandong cuisine, Sichuan cuisine and Hunan cuisine. The menu should not be too long, and should have at least one impressive hard dish, such as king crab, lobster, snowflake beef, etc., or high-end ingredients that are more recognized locally.

The standard for ordering is half meat and half vegetarian, that is, if there are 6 guests, then three meat and three vegetarian. The visitors are 12 people, then six meat and six vegetables. Meat dishes include large meat and semi-meat, and vegetarian dishes are mainly leafy vegetables.

A soup, the staple food is arbitrary, the cold dishes are more suitable for parties, the dishes are served quickly, everyone can chat while eating, and they are not afraid of the cold, hot dishes generally include hot pot, steamed dishes, stir-fried vegetables, stewed soup, etc., it is recommended to order the main dishes first, such as fish, hot pot, mutton, etc., and then order according to personal taste, you can also ask each participant to order one.

12 people need to order 15 dishes, including 5 cold dishes, 9 hot dishes, plus one main course and one dessert.

The "N-1" ordering model has been promoted throughout the country, and catering associations such as Xianning City, Hubei Province, and Xinyang City, Henan Province have successively issued proposals to advocate catering enterprises in their jurisdictions to promote the "N-1" ordering model, and they will also eat for N individuals and order dishes for N-1 people. Not long after the launch of "N-1", Liaoning launched the "N-2" ordering model, that is, 10 guests can only order dishes for 8 people, and appropriately increase the number of dishes when it is insufficient, also in order to eliminate waste.

A la carte principle:

1. The number of dishes ordered should not be too much.

When ordering, according to the number of visitors, follow the principle of one person and one dish at the end, and add one soup at the end, which should not be too much. If you have a large number of gentlemen or want to drink alcohol, you can add one or two dishes. The additional dishes are mainly meat dishes, and if there are many children, they should be accompanied by one or two snacks.

2. Steam and stew more and smoke less.

The first choice for ordering dishes is mixing, steaming, stewing, boiling, and simmering, followed by stir-frying, slipping, and stewing, with less or no frying, frying, smoking, roasting, and pickling. The reason is simple, the less processing, the more natural ingredients in the ingredients, the better the nutrients are retained. Barbecue and pickled products contain preservatives and carcinogens, so try to do so with little or no order.

The standard for ordering is half meat and half vegetarian, and if there are 20 guests, then 10 meat and 10 vegetarian. Meat dishes include large meat and semi-meat, and vegetarian dishes are leafy vegetables.

Mainly. A soup, a staple at will, cold dishes.

Hot dishes generally include hot pot, steamed dishes, stir-fried vegetables, stewed soup, etc., it is recommended to order the main dishes first, such as fish, hot pot, mutton, etc., and then order according to personal taste, you can also ask each participant to order one.

A la carte ideas

1. Make sure what foods the people who go to eat don't eat and whether there are any dishes they particularly want to eat;

2. Make it clear whether the meal is a gathering of friends, a business purpose, or a trip

1. If it is a gathering of friends, this is more casual, and you can let everyone order a dish by themselves;

2. If it is for business purposes, remember that there must be a few dishes that must reflect the price. If the guest is a foreigner, then it is also necessary to add local specialties;

3. If you are traveling, be sure to eat local specialties.

3. About the specific content of meat and vegetarian pairing:

Every restaurant has its own signature dishes and specialties, which must not be bad. The following is recommended for a table of 12 people:

People: One meat and one vegetable.

a soup; 4 people: three meats, one vegetable and one soup;

Within 6 people: prepare four or five dishes with three meats, two vegetables and one soup;

10 people (or 6-12 people): 10 dishes, 7 meats, 3 vegetables and 2 soups.

Hello dear, 20 people can order 18 dishes, and then 2 soups, 10 meat and eight vegetables can be. Usually 8 cold dishes and 12 hot dishes. When ordering, be careful to walk into the store and read the menu back and forth (some menus have both sides) to see which dishes take up the most space on the menu, which ones are hard, and which dishes are in season.

Or ask the waiter what kind of cuisine the store focuses on, what signature dishes and recommended dishes are (generally these two types of dishes are not very bad), and be familiar with the name and ingredients of each special dish, its origin and efficacy.

11 people can order six meat and five vegetables, to ensure that everyone eats and drinks well, but also to save and not waste.

Thrift means to save and be thrifty. Nowadays, the shortage of resources in the world, the deterioration of the environment, the saving to a new realm, social conservation, is to the majority of people or even all the happiness of life as the goal, the pursuit of the overall benefits of society, the pursuit of sustainable development, neither affect the interests of the present and future generations, but also to avoid all kinds of waste of social activities.

The State encourages and supports the vigorous development of biogas in rural areas, the promotion of renewable energy utilization technologies such as biomass, solar and wind energy, the development of small-scale hydropower generation in accordance with the principles of scientific planning and orderly development, the promotion of energy-saving rural houses and stoves, etc., the encouragement of the use of non-arable land to plant energy plants, and the vigorous development of carbon forests and other energy forests.

If the construction unit of a fixed asset investment project starts construction of a project that does not meet the mandatory energy-saving standards or puts the project into production or use, the department in charge of energy-saving work shall order it to stop construction or stop production and use, and make a time limit for transformation; Productive projects that cannot be transformed or not transformed within the time limit shall be reported to the people at the same level by the department in charge of energy conservation work in accordance with the authority specified in the regulations to order them to close.