How to serve and eat different dishes. How to properly serve soup on the table What is served from food in rectangular shapes

Use of tableware for table setting

Serving bread and confectionery

Bread and confectionery are served on pie plates with individual service. For group service - on small dinner plates.

At home, as well as during receptions and banquets, bread can be put on a snack plate or special bread bins can be used.

Serving cold snacks

Snack plates are used to serve cold appetizers, they are also used as coasters for salad bowls.

For salads, pickles, marinades, square salad bowls are used. The volume of salad bowls is from 240 to 720 ml. At banquets they are served individually to each.

To serve fish snacks, for example, smoked salmon, stellate sturgeon or sturgeon with or without a side dish, as well as sprat, salmon, cod liver, herring and trays are used.

Oval dishes are used for meat and fish cuts, as well as for jellied banquet fish dishes.

Meat and vegetable snacks, stuffed profiteroles, vol-au-vents, duck with apples, fried and stuffed chicken are usually served on round dishes.

The signature salad, as well as salads of fresh tomatoes, cucumbers, cabbage and Olivier salad are served in vases on a low leg.

Gravy boats are used to serve cold sauces, ketchup and sour cream. According to the serving rules, only snack plates are placed on the table, the rest of the dishes are used exclusively to bring a snack during the meal.

Serving first courses

To serve branded soups, as well as soups with finely chopped, pureed meat or chicken products and broths, 300 ml broth cups are used.

To serve soups in full portions, deep dinner plates with a capacity of 500 ml are used. Small dinner plates are used as substitutes for them.

In deep bowls with a capacity of 300 ml, half a serving of soup is served. Snack plates are taken as substitutes.

Soup bowls with lids are used to serve family meals.

Clay pots serve special or signature dishes.

Serving second courses

Small dinner plates are used to serve second courses of fish, meat and poultry.

Dessert serving

Dessert is served in deep or shallow dessert plates. The former are used for serving fruit salads, jelly and other sweet dishes, the latter for soufflés, casseroles, milk porridge, etc.

Serving hot drinks

Tea, coffee and cocoa are served in tea cups with a capacity of 200-250 ml. Tea saucers are served with the cups.

For brewing, I use teapots with a capacity of 250 to 600 ml, which are served on the table.

Boiling water is served in teapots with a capacity of 1200-1600 ml.

Green tea is served in bowls.

Usually coffee is served in 800 ml coffee pots, black coffee - in coffee pots for 4 and 6 servings.

For coffee, Oriental coffee or chocolate, cups and saucers are served.

Milk for tea and coffee is poured into milk jugs with a capacity of 200 ml; cream - in creamers with a capacity of 25 to 100 ml.

For jam, lemon, sugar, special vases are placed for 1, 2 and 4 servings.

Sockets can also be used for jam, honey, jam, lemon and sugar.

Serving fruit and confectionery

Fruits, grapes, watermelon, bananas are served on small dessert plates. Their distinctive feature is the presence of a pattern in the form of fruits. If there are no such plates, then you can take ordinary snack plates.

For cakes and cakes of a round shape, flat vases on a low leg are used.

Confectionery is served on pie plates.

Basic cutlery when setting the table

Knife and fork are served with cold dishes and some hot appetizers. The length of the knife should be approximately equal to the diameter of the snack plate.

Fish cutlery is served with hot fish dishes. The fish knife is shaped like a spatula, and the fork has three short prongs.

Cutlery (knife, fork, spoon) is served with hot dishes. The length of a table knife is equal to the diameter of a small table plate, the length of the fork and spoon is slightly less. Often, table forks and spoons are used as auxiliary cutlery. They are put in salad bowls and on dishes with gastronomic cuts.

Dessert utensils (knife, fork, spoon) are served with dessert. The length of the dessert knife, as a rule, is equal to the diameter of the dessert plate, the length of the spoon is less. The dessert knife is already a diner, has a pointed tip. The dessert fork has three prongs. Often a dessert knife and fork is used when serving sweet pies, and a dessert spoon is used when serving sweet dishes and some soups.

Fruit utensils (knife and fork) are smaller than dessert ones, a fruit fork has two prongs.

Additional cutlery

The butter knife has a wide curved blade. It is placed on a pie plate on the right side.

A sickle-shaped knife-fork is used to cut and lay out the cheese.

A saw knife is used for slicing a lemon, and for shifting

slices - a lemon fork with two prongs.

When serving herring, use a two-pronged fork.

The sprat fork has a wide base in the form of a spatula and five prongs connected at the ends by a bridge. This allows you to avoid deformation of the fish.

For crabs, crayfish and shrimp, use a knife and a long fork with two prongs.

For seafood, a fork is used, one of the prongs of which is more powerful. It is needed so that you can easily separate the pulp from the shell.

For hot fish snacks, a chill fork with three short and wide teeth is used.

A salad spoon has three prongs and is larger than a table spoon.

Ladles are used for pouring cold and hot soups, as well as jelly and compotes.

Pastry tongs - for shifting pastries and cakes.

Nutcrackers are two handles with serrated recesses connected in a V-shape.

Ice tongs are U-shaped, they are a bracket with two serrated blades.

With the help of scissors for grapes, cut the berries from the brush.

Spatulas are served for caviar, fish, meat and vegetable dishes, confectionery. A spatula for caviar resembles a flat scoop, for shifting meat and vegetable dishes - a rectangular shape, a spatula for fish - figured with slots, for confectionery - a figured, quadrangular shape.

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

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

1. Bread and butter.
2. Cold appetizers.
3. Hot appetizers.
4. First course.
5. The second of the fish.
6. The second is meat.
7. Hot vegetable dishes.
8. Dessert.
9. Fruits.

Guests don't have to try the entire menu. But after a meat dish, you should not take fish - you can kill the taste of the products. 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 the oriental way, then it should be placed in the same dishes that were used during preparation. Cream and milk are served separately for 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 glass holders. Sugar is placed separately. If it must be brewed in a teapot, then it is placed on the table, then, with the permission of the guest, it is poured into a cup.

And now it's all right

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

Cold snacks

It is customary to serve a cold appetizer in porcelain dishes. One of the best snacks is caviar. It is served in a caviar bowl, 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 put on the table in trays, with the addition of a lemon and a sprig of parsley. Sea fish is served on an oval-shaped faience dish, decorated with lemon slices and parsley. Some of the most common are sprats in oil, sardines, sprats and crabs.

Assorted meat should consist of several varieties 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, lettuce.

In assorted poultry meat should be: 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 snacks, aspic, game pate 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 from it on the left side.

Then a hot appetizer is offered.

Usually they are served on the table in the dishes in which they were cooked. 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 cocottes.

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

Before serving soups, cutlery is first removed, then plates are placed on a tray. A napkin is usually placed on it so as not to distract guests with the sound of dishes.

Rules for serving soups

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

The temperature in the serving of the first courses is helped to keep bowls with lids placed on deep plates that are preheated. 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 already poured in broth cups.

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

Rules for serving second hot dishes

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

Hot meats are served in dishes, depending on how they were cooked. If it is a steak, chop or schnitzel, they are served on plates. Stewed meat, stew - in clay pots.

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

On a small plate, placed on the left side, put the main product, then a side dish, sauce. The garnish is taken with a spoon, which should be held in the right hand, helping with a fork. The sauce is scooped up with a spoon, added to the main product. A plate with a second hot meal is served to the guest on the right side.

Desserts and fruits

They are usually served at the table at the end of the feast. there may 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 this is a hot dessert dish, then it is served on an elliptical plate. The dishes are heated just before serving.

They put it on the table in vases, and from the appliances there should be 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. Also, as an aperitif, you can offer cocktails based on vermouth, bitters, vodka or champagne.

After meals, digestifs are served - these are drinks that improve digestion. Usually it is strong alcohol - liquor, cocktail. There are simple recommendations on the combination of alcoholic beverages and served dishes:

• Vodka is served with hearty meat dishes, salted fish and traditional Russian snacks.
• Beer is suitable for cold snacks.
• White and pink accentuate the taste of seafood, poultry, cheeses.
• Red wines are served with meat, fish and game.
• Dessert wines and liqueurs go well with sweets and fruits.
• Drinking water must be on the table. Usually soft drinks are served chilled. Juices and other drinks bought in the store are poured into jugs.

Some rules for the work of waiters during the serving of dishes

The waiter must know and follow the order of serving dishes 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 support it slightly with the right hand.

Dishes and drinks are placed on a tray in one row. The waiter should not raise the tray above shoulder level. When laying out the dish at the table, the restaurant worker must approach the guest, holding the dish in his left hand and on the left side. If the food is served on plates, they should be served to guests 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. So you give the opportunity to all guests to try this dish.

The waiter also observes the table setting rules:

• when setting the plate, the thumb should be beyond its edge;
• do not take a glass or cup by the edge;
• you need to set the table silently;
• bring the next dishes only after the dirty dishes are cleared from the table.
• The waiter brings the dishes and drinks in the following sequence: mineral water, bread and butter, appetizers, first courses, hot dishes and dessert. Guests can 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.

One of these days, a chic feast will take place, where you play the role of hostess and organizer of the celebration, but you don’t know how to properly serve dishes to the table?

The site knows, and has prepared an excellent article detailing the serving of various dishes and drinks on the table!

After all, deliciously prepared dishes are the pride of every housewife, but it’s not enough to only be able to cook or bake something delicious, you also need to know how to serve meals to the table.

How to serve appetizers?

Put cold snacks on the table before the guests arrive. Pay special attention to their decoration and appetizing appearance.

If suddenly there is not enough space on the table, in no case do not correct the situation by serving! Do not deprive your guests of the joy of admiring a vase of flowers! it is better to bring some dishes a little later.

In a narrow circle of close relatives or friends, the hostess can serve dishes by taking them from an additional table standing next to her. Sometimes guests can serve themselves. However, if the company gathered is quite large, then the hostess should provide everyone with food. You need to approach each guest from the left side and offer a dish that the guest himself puts on his plate.

Serve fish appetizers and sandwiches first. Serve salads first with fish, then with meat, and then with vegetables. After salads, it is the turn of meat appetizers - from ham, pates and sausages.

How to serve first courses?

Soup can be poured from a tureen if there are few guests. In a large company, serve soup, serving all the guests in the same tureen, only at the same time each guest pours himself. You can serve the broth and soup in warmed cups or broth bowls on plates, putting dessert spoons next to it.

The first courses are sometimes served with pies, croutons or donuts, which are laid out on a large dish covered with a paper napkin.

The former can be replaced with hot boiled fish with a side dish.

How to serve second courses?

After the first, remove the dishes and serve the second - meat dishes. If you have prepared several second courses, then serve them in the following sequence: first, fried or baked meat (pork, beef), and only then - poultry, cabbage rolls, etc.

Second courses are put on the table in round or oval plates with a spoon and a fork next to them. The second courses are served already laid on plates and brought to the right of the guest.

How to serve tea and coffee?

Pour black coffee into small coffee cups, preheated, and serve on saucers with spoons. If you treat guests with tea, then put a kettle with boiling water and a teapot with tea leaves near you on a tray. Pour the aromatic drink into thin glasses or cups. Serving jam for tea, the hostess herself puts it into each guest's socket.

For tea or coffee, serve cake, pastries, sweets in vases or in boxes. when cutting the cake into portions, make sure that its decoration does not deteriorate. Place a special spatula next to the cake.

How to serve alcoholic drinks?

No festive table is complete without alcoholic beverages. And here it is very important to know which drinks are in harmony with certain dishes.

Madeira or port wine is served with spicy cold appetizers, and vodka is served from stronger ones. Fish and salads are good to drink with dry white wine. Wine is not served with soup. Hot dark meat dishes (this includes beef, pork and game meat, as well as duck and goose) are best suited with red wines, and white wines with chicken and turkey.

For classic black coffee and tea, offer guests liquor or cognac as an addition. Sweet dishes are not recommended to be accompanied by alcoholic beverages. But, if this is still included in your plans, then give preference to nutmeg, tokay, and even better champagne (sweet or semi-sweet). Dry and semi-dry champagne can also be served with other dishes, such as appetizers or meat.

Important for the correct perception of wines is their temperature when serving. Dry white wines, as well as vodka, should be cooled to 8-10 degrees. Red wines can be warmed up to 20 degrees. Drinks such as liqueurs, cognacs and fortified wines should be at room temperature - in the region of 16-18 degrees, as they lose their aroma when cooled.

Champagne is served at a temperature of 6-7 degrees. Do not freeze it in the refrigerator. Cool champagne in a special bucket with water and ice cubes.

Cocktails, mineral water, juices are served chilled or with ice cubes. Add ice to glasses with drinks or serve separately in a plate.

Open bottles of drinks at the table. Do this carefully so as not to spill your guests. Hold the bottle with the neck towards the table. Having opened a bottle of wine, the owner pours a little drink into his glass, and then fills the glasses of those present, starting with the female half of the guests. Pour should be two-thirds of the glass, on the right side of the guest.

Drink bottles are not table decorations, so don't line them up between appetizers and salads.

We hope these tips will be useful to you in life, and the site will delight you many more times with useful and interesting articles!

We wish you successful festivities and cheerful feasts!

Dishes and drinks can be served to visitors personally to each - on the right with the right hand. When serving visitors according to the a la carte menu in dishes for individual use, soups are served in plates and cups, hot appetizers in cocottes, chillers, frying pans, dessert in bowls. Cold dishes are usually served in dishes, from which the dish should be transferred to the visitor's snack plate.

Submission Methods:

• knock-out (French way)- shifting the ordered dishes on a plate with the help of special devices;
• English way- shifting on a utility table;
• to the table (Russian way)- arrangement of dishes on the dining table in single-portion or multi-portion dishes.

First way provides the following options:

1. The waiter portions the food by shifting the dish onto 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 lays out the contents on a plate for everyone with his right. First, they take the main product, then the side dish, placing it behind the main product. The dish is held near the plate, but without touching it. The dish is slightly rotated clockwise, turning the undisturbed side towards the visitor.

With the second method the waiter portions the dishes on the auxiliary (additional) table, movable 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. A spoon is placed under the product, slightly pressing on top with a fork - for portioning salads.

After portioning, they take the plate through the handbrake and put it on the right side with the 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.

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

When arranging snacks, the following rules are observed:

• you can not 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 a guest;
• it is impossible to serve with the left hand on the right side of the visitor;
• after a fish snack, plates and cutlery are changed;
• when preparing the table for serving the next dish, you need to remove all used dishes.

Serving individual cold dishes:

sandwiches- pie and snack plates.

Canape- a round or oval dish, lined with a napkin or on a small tray.

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

Butter- rosette, patty plate (special knife).

Cheese- snack plate, tray.

Sturgeon and salmon caviar- in a caviar bowl with ice, a rosette (caviar spatula, a teaspoon).

Pressed caviar- tray (shovel).

Herring with garnish- herring (fork and spoon).

Herring natural- herring (double-horned fork).

Herring, minced and pates- tray (pate spatula or snack knife).

Boiled fish, aspic, stuffed, marinated- trays, porcelain dishes (shoulder blades, 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 (tablespoon or dessert spoon).

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

1. Rules for serving hot snacks

Serve for cold appetizers in the dishes in which they were prepared, some are transferred to snack plates, the serving temperature is 85-90º.

Dishes with a snack 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; a snack fork, a cocotte fork, a teaspoon or a dessert spoon are used.

Fish, oysters in chillers- a chiller on a pie or snack plate covered with a napkin .

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

Meatballs, meatballs in sauce- in a multi-portion dish, lamb, a la carte pan, laid out with a spoon and fork.

Hot sandwiches- on a banquet dish.

Pancakes- in a lamb 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 transparent, dressing, puree, milky and sweet. Depending on the supply temperature - cold (supply 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 utensils:

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

There are several ways to serve soups:

1. Soup being poured in the kitchen into deep dinner plates, the waiter brings them on a tray covered with a napkin, then sets them on a sideboard on small dinner plates and serves them to guests. This method characterizes a low level of service, because does not allow you to maintain the desired serving temperature of the soup.
2. Serving soups in a multi-serving bowl. The soup is poured on a sideboard or utility table into deep dinner plates. The waiter removes the lid with a handbrake and puts it with the outer side down so as not to stain the napkin, then puts the heated deep dinner plate on the shallow dinner plate and with his left hand moves them close to the bowl, holding it at the same level with its edge. With his right hand, the waiter pours the soup without shaking it, first transfers the thick part to the plate, and then pours the broth and places it in front of the visitor.
3. Serving soup single 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 patty plate specially designed for this purpose. The liquid part 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 small dining or snack plate. The table is preliminarily served with deep table plates set in a pile, a pouring spoon is placed next to the tureen on a patty plate. The visitor pours the soup himself. This method is used when serving tourists, family dinners and in rooms.
5. Serving soup run out. The waiter puts the tureen on the palm of his left hand on top of the handbrake 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 either eat the soup directly from the pot or he himself transfers the soup from the pot into a deep dinner plate set in front of him. In this case, the pot is placed on a plate with a paper napkin in front of the visitor, a deep wooden spoon is placed on the tablecloth to the right. The waiter himself can pour the soup into a plate on the auxiliary table (at the request of the visitor). To do this, he first pours a little of the liquid part into a bowl, then scoops out the thick part and pours out the rest of the soup.
7. Serving soups in porcelain bouillon cups. Soups in bouillon cups are poured at the distribution and placed on trays without saucers. On the side table, the waiter sets the cups on the saucers with the handle to the left. A bouillon or dessert spoon is placed on a saucer with the handle to the right. Puts in front of the visitor on the right or left side with the appropriate hand.

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

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

Bouillon with egg served in a broth cup, in which they put an egg boiled in a "bag".

Broth with garnish with a yield of 300 g, they are 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 utility table.

Ear with pie- a clear fish broth, served in a broth cup with a saucer. Pie is served on a pie plate, separately in a rosette - a slice of lemon and greens.

cold soups released in the same way as hot ones. Edible ice is served separately in a salad bowl.

Sweet soups released cold or hot. The rules for serving are the same as for serving dressing soups. The table is served with dessert deep plates placed on small dessert plates. Separately, you can serve biscuit cookies or pudding.

1. Rules for serving second hot dishes

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

Portioned dishes are released in metal utensils and in ceramic pots. In a restaurant of the 1st category and a cafe, you can let go in a small table plate.

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

The temperature for serving 2 hot dishes in canteens and snack bars, in self-service cafes is 60-65º, in restaurants 85-90º.

Before serving the second course, the waiter removes the used dishes from the table from under the appetizers and 1 course and finishes 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 luxury restaurant and the highest category is in a run-out.

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

Main courses in frying 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 put on a snack plate with a napkin and put on the left side of the guest with a spoon for unfolding. Then the waiter opens the lid, puts it on the snack plate and puts the dish into the guest's plate with a spoon, slightly tilting the pot towards the guest, after which the pot is removed.

Features of serving second courses

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

on the right side, next to the plate, they put a patty 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 run-out. Sauce to the left or to the left.

Baked fish- Portioned frying pan on a substitution plate with a napkin.

Natural fried meat with garnish- a cupronickel dish, carried out or on a utility table.

beef stroganoff- in a portioned frying pan or a round lamb. Separate garnish. Served from the side table.

Shashlik- on a skewer in an oval cupronickel dish. Separately, in a salad bowl on a substitution plate garnish. Sauce in a porcelain gravy boat. The kebab is shown to the guest and transferred to the auxiliary table (the kebab is moved to the handle with a fork, the point is cleaned and the kebab is removed to a plate).

Meat in a pot under the puff- on the table to the left on a snack plate, in front of a wooden spoon. The waiter removes the puff and puts it on a patty plate. The dish is transferred to a plate in front of the guest.

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

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

Chickens - tobacco- in a metal oval dish, transferred to a small dinner plate. Separately, a side dish is served in a plate or salad bowl, sauce in a porcelain gravy boat. Wet wipes for hands are served separately.

Chakhokhbili- in a round ram.

Fried eggs- Portioned frying pan on a snack plate. The table is served with a snack plate and a snack device. Lay out with a dessert spatula.

Omelets- on an oval cupronickel dish. Spread out on a utility table.

1. Rules for serving sweet dishes

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

Majority hot sweet food released in a metal dish in which they cooked. Serve in deep and shallow dessert plates. 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. The serving temperature of hot sweet dishes is 70-75º, cold - no higher than 8-10º.

Gurievskaya porridge- in a portioned pan on a snack plate, put in front of the guest, eat with a dessert spoon. Separately in a metal gravy boat - sauce.

Pudding- cut into portions on the utility table, released in small dessert plates, a knife and fork are dessert. sauce separately.

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

Soufflé - in the dish in which it was baked (lamb 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.

Flambéing of desserts - setting fire to a dessert doused with alcohol or cognac. They flambé before the eyes of the guests on the auxiliary table, use the Turks, an alcohol lamp. Arranged 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). With individual service - on the dessert plates to the right of the guest, a dessert plate is placed on the table and to the right of it - a pie for the bones. The gargle is brought later and set on a linen napkin on a patty plate. Fruit cutlery is placed behind the dessert plate.

Pastries and cakes - in a low porcelain vase or a 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 icing, put a knife and dessert forks, with soft icing - three-horned forks.

The choice of tablecloth color is usually dictated by the color of the tabletop. Universal options - a plain tablecloth or a combination of 2-3 shades in harmony with each other. It can also be a light cotton tablecloth with a laconic pattern or a traditional snow-white lace tablecloth. A perfectly ironed linen or burlap linen is also appropriate. You can resort to contrast and cover the table with two tablecloths at once: basic white and auxiliary, with variations of red or green. In this case, the second tablecloth in width should be less than the first by about a quarter.

Napkins are selected to match the tablecloth. Fabric put in an empty plate, paper - next to or under it. Fabrics are decorated with rings made of metal, wood or porcelain. If desired, you can simply tie them up with bright ribbons and add a spruce branch. Instead, you can pick up paper napkins with colorful New Year's stories - and you don't need to invent anything.

Classic table setting involves a basic set of dishes. It includes portion plates, cutlery, wine glasses, glasses and glasses. In some cases, tall glasses are acceptable. Plates are placed one inside the other, but no more than three, and only in the order in which the dishes will be served. An exception is made for a small pie plate, which can be placed nearby.

The location of the cutlery remains unchanged: the fork to the left of the plate with the teeth up, the knife to the right, with the cutting edge inward. Dessert spoons are placed to the right of the knife. Glasses, wine glasses and glasses are placed to the right of the plate in accordance with the sequence of serving drinks. It is important that guests do not touch them when they take cutlery.

We arrange snacks

When serving dishes, it is important to follow some rules. Cold appetizers, meat and cheese cuts, pickles are put on the table first. It is best to arrange them symmetrically at different ends of the table so that guests can reach them from anywhere. Dishes with canapes, tartlets and snack sandwiches are arranged similarly. Remember, these are the only snacks that do not require cutlery according to etiquette.

Do not combine dry and wet foods on the same plate. Let's say juicy pork carbonate and dryish servelat. The released juice can spoil the taste and aroma. Meat products and cheese are cut into thin slices, so a sharp knife or slicer is indispensable. And don’t be too smart with the cutting decor – it should be easy for guests to pick up a slice with a fork and take it from the common dish to their plate.

We serve meat

Serving meat dishes in each case has nuances. So, roast beef with a side dish is preferable to serve on separate large plates, 2-3 pieces per serving. Place baked potato slices, vegetable salad, mashed cauliflower or other side dish of your choice next to it.

Cutlets are taken out on a common oval dish, beautifully placed around the side dish. It can be crumbly rice with vegetables, pasta or jacket potatoes. Be sure to make sure that there are gravy boats with different types of sauces on the table.

Beef stroganoff and other meat dishes are taken out in pieces on separate portioned plates. The meat should be hot, so it makes sense to keep it in the oven a little or warm the plate itself. Garnish in this case is served separately.

For a heightened effect, a whole baked bird can be taken out on a large dish, decorating the legs with papillots. You can overlay it with large baked apple slices, citrus mugs or figured cut vegetables. Just rehearse in advance how to easily and naturally carve a bird in front of the guests.

Serve the fish

Their own rules of etiquette exist for serving fish dishes. Whole baked fish, including stuffed fish, is usually served in the same dish in which it was cooked. A ceramic mold with a spectacular pattern is best suited for this. You can pre-cut the fish beautifully into slices so that the eyes of the guests open a seductive slice with the filling.

If you cooked the fish in portions, serve it on separate large plates. Leave some space nearby for the garnish, but only so that it doesn't mix with the fish. For fatty varieties, baked broccoli, lettuce or green peas are ideal. Lean fish is organically complemented by stewed vegetables or mashed potatoes.

Cold fish appetizers are served on wide flat plates, rectangular and square. Sprats completely get rid of excess oil and beautifully laid out in porcelain bowls. In both cases, you can decorate the fish with dill sprigs, red onion rings or lemon slices.

Aspic can be served directly in the dish in which it froze. And you can remove it by placing it upside down. Pieces of fish and multi-colored vegetables in a frozen golden broth look extremely appetizing. Just do this manipulation right before serving.

We serve seafood

Serving seafood requires special tools. Mussels in shells are always served open. For convenience, guests are provided with tongs, which are held in the left hand to fix the sash and a fork (regular or oyster) to remove the meat from there.