How many dishes are there for dinner? How many dishes should I order for a meal?

For dinner, it is better for seven people to order 8-10 dishes.

Ordering tips: 1. The number of orders is always three more than the number of people eating.

2. The ratio of meat, fish, vegetarian and soup is best 4:3:2:1.

Soup, 2 vegetarian dishes, 3 cold dishes.

Other meat dishes (preferably chicken, duck, fish, meat, shrimp), and one or two local specialties.

Precautions for inviting people to eat at restaurants:

1. Don't waste food.

First of all, of course, don't waste food. Everyone knows the Chinese nation.

The traditional virtue is to save food and not waste it. If there is too much food left on the table, even if others don't say it, they will think that you are not qualified. So, be sure not to waste it!

2. Eat problems should be pointed out in time.

Nowadays, many restaurants are unhygienic, and some clutter can often be eaten in the meal. At this time, we need to point out the problem to the merchant in time and let them solve the problem immediately.

3. Don't make loud noises during meals.

Restaurants are public places, and when eating in restaurants, it is best for us to keep our voices low and not to make loud noises that affect the dining of other guests. If the noise is too loud and affects other people, others will think that you are not qualified and not good for yourself.

Generally, the banquet is based on the number of people to determine a few dishes, generally take "n + 1" to make up the even number, if the amount of dishes is relatively small, to "every three plus one to make up the even number", every three people add another dish. And you need to pay attention to the combination of cold and heat, meat and vegetables, sour, spicy, sweet and salty, you should serve cold dishes first, then hot dishes, and finally soup.

Dinner for 10 people 2 cold dishes 10 hot dishes, of which the hot dishes include 1 soup dish. Envy

It is important to note that the number of dishes to be served to dinner should be more than the number of people, at least not less than the number of people, which is also a common reason. The principle of ordering for dinner is n plus 2, for example, if there are ten people at a table, then order 12 dishes, including 2 cold dishes, 1 soup dish, and 9 hot dry dishes.

If it is a simple meal in the family, you can reduce two hot dry dishes as appropriate; If it is a large feast, you need to add two more dishes, generally 1 cold dish and 1 soup dish.

Attention needs to be paid to ordering:

1. Good combination of meat and vegetables.

The standard for ordering is half meat and half vegetarian, that is, if there are 6 guests, then three meat and three vegetarian. If the visitor is 8 people, there will be four meat and four vegetables. Meat dishes include large meat and semi-meat, and vegetarian dishes are mainly leafy vegetables.

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.

3. Repeat dishes with fewer raw materials.

Dishes should emphasize meat and vegetables, thick and light, dry and wet, a variety of cooking methods are matched, and the raw materials should not be repeated as much as possible. For example, the soup chooses the old duck pot, and the hot and cold dishes can be more fish or vegetables as the main raw materials of the dishes and fighting products; If you order beef hot pot, then there is no need to order beef stir-fry.

Twelve to sixteen dishes are recommended, and the main dish is ordered separately.

If time permits, you should wait until most of the guests have arrived, circulate the menu to the guests, and ask them to come and order. Of course, as an official banquet, you will worry about the budget, therefore, to control the budget, the most important thing is to do more homework before cooking, and it is more important to choose the right grade of the place to entertain, so that the guests can also greatly understand your budget. And generally speaking, if you pay the bill, the customer is not too embarrassed to order, and you will be in charge.

If your boss is also at the banquet, don't ask her to order food because he respects him, or thinks that he has a lot of experience and eats a lot of food, unless he asks for it. Otherwise, he will feel that it is not decent enough.

If you are a banquet attendee, you should know that you should not be too proactive when ordering, but let the host order the food. If the other party asks for it, you can order a dish that is not too expensive and not taboo. Remember to ask the people at the table for their opinions, especially if there are any things you don't eat?"

Or "What do you like to eat?" "Makes everyone feel taken care of. After ordering, you can ask "I ordered, I don't know if it suits the tastes of several people", "Do you want to order anything else", etc.

When ordering, be sure to be mindful. When ordering, the following three rules apply.

Take a look at the composition of the staff. Generally speaking, one dish per capita is a relatively general rule. If it is a meal with more men, the amount can be increased appropriately.

Second, look at the combination of dishes. Generally speaking, it is best to have meat and vegetarian dishes, both cold and hot, and try to be as comprehensive as possible. If there are more men at the table, you can order more meat, and if there are more women, you can order a few more light vegetables.

Third, look at the importance of the banquet. If it is an ordinary business banquet, an average dish is about 50 to 80 yuan. If the audience is a key person, then order a few dishes that are generous enough to serve, such as lobster and saury.

Anchovy, if you want to be a little more specified, is abalone, fin powder, etc.

Another point to note is that you should not ask the waiter about the dishes when ordering, or bargain, which will make your company look a little small in front of customers, and customers will also feel uncomfortable.