Table setting in the restaurant is very important and plays a significant role. The proper design of the table is a sign of a high class of institution and professionalism of waiters. The article will talk about who should control and respond to the rules for serving dishes on a banquet.
Proper design and decoration of tables in restaurants is the very first and main tool for attracting visitors and guests. After all, the view of the restaurant for visitors is formed, based not only on the quality of the prepared dies, and on the table serving and the general interior of the institution. A beautifully served table, the correct feeding of the dishes ordered - increases the status and adds an attractiveness restaurant.
Peculiarities
Each restaurant has its own characteristics. Under them, people used to imply a special menu, and an expensive interior, and some evening program, musical, for example. For some visitors, the feature of the institution is his name.
In fact, the peculiarities of the present status and attractive restaurant are in ordinary trifles. It is a tablecloth, and wine glasses, and cutlery, napkins, and vessels with flowers, and plates, and candlesticks, and other attributes. All of them are components of the details of the serving process in the restaurant complex.
There are two methods of serving - preliminary and executive (main).
The executive method is applied with a predetermined menu. It is used in banquets and other festive events, where everything is in advance in detail. And the pre-serving is called the preparatory procedure of the hall to the upcoming festive event.
Preliminary preparation of a table
The prerequisite for the preparation of the table is performed in all catering establishments, regardless of the level of the institution. It serves as a certain addition to the interior in the hall. In this decoration, a limited number of devices are involved, which will serve for further use in the service process.
The subjects of this type of serving include:
- Pattochs;
- wine glasses;
- Devices for spices;
- napkins;
- Floral vessel with artificial or vibrant flower arrangement.
Addition and change of the list of devices is adjusted for the type and nature of the service - this breakfast, dining ceremony or dinner. This process may be easy or complicated. To breakfast, you need a pyroloy plate, and snack devices, and a fuer, and a fabric napkin. At lunch should be made a plate for bread, a knife, a plug, a spoon, a fuer, napkins, a device for spices, a vessel with flowers.
Pre-serving a table to dinner, you need to cook snacks. Regardless of which method of serving is carried out, the waiter must clearly know the rules for filing all dishes.
How to perform?
The word "serving" is translated as the preparation of the table to the diseases when all the dishes are set up in a certain order. In the restaurant, when serving, you need to adhere to the correct sequence:
- The very first thing the table is covered with a tablecloth. This work is fine, you need to do it so that the tablecloth is not tortured.
- Next, porcelain or faience dishes are exhibited (various forms and sizes of plates).
- Make a queue for devices. These are forks, spoons, knives and accessories, it is connected to the menu.
- Next is the crystal or glass. Fools, glasses and glasses should be presented correctly - keeping behind the leg. The number of glasses on the table depends on which alcoholic beverages will be filed for a feast.
- It was a turn of napkins.
- Next is the alignment of instruments for spices, various candelabers and flower vessels.
An integral component of serving is a tissue napkin. It takes shape under the appointment of serving. For a banquet, for a festive feast it acquires a cone-shaped form. There are other options for displaying napkins.
Serving the table is not necessarily in a classic style. Sometimes you need to give the will of fantasy and dreams. There is also a French style, and Ukrainian, and Russian, but the thematic component must be present and coincide both with the style of the hall of the hall and with the rest of the public premises (for example, a terrace). Proper serving is a whole science, the purpose of which is to offer the devices so that it is convenient to guests. All standards must also be met.
You can add a waiter who should fit into full picture to the professional restaurant serving and interior of the institution.
According to etiquette, the waiter must have presentable external data, since he is the face of the restaurant and largely depends on it, whether the client will want to visit this institution again.
Tips and recommendations
As practice shows, ugly or tastelessly served in the restaurant can spoil not only the appetite of the guests, but also to beat off the desire to once again ever visit this institution. So that the serving was flawless and pleased guests and visitors, you need to remember some nuances:
- Before serving the table, you need to check all items and instruments for cleanliness, for example, washed to crunch and polished to the brilliance of dishes. Also check how ideal is the ideal and starchy napkins and tablecloths.
- All items involved in serving must be combined with each other, be in one style.
- Always consider seasonality. If, outside the window, the junior winter, in the decoration of the table and the restaurant will not be superfluous with warm shades, warming soul. If this is summer, then add some coolness to the serving items.
- Always check, in what condition are the containers for spices, it is very important. For example, so that the salt is not wet.
Never put a vase with alive colors on the table, which can cause an allergic reaction from visitors.
Successful examples and options
In the decor tables in restaurants, as well as in any field of activity, there are fashionable trends, as well as those who have ever seen. After all, the restaurant can not be surprised not only by a table covering exotic food, but also a non-standard approach to serving.
If you adhere to fashion trends in serving a banquet table, you can apply several options for its design:
- Refuse the classic white dishes and go to pastel colors, for example, to serve the table of colors of the ashes of roses, which will give some romanticism to the feast.
- Build a table in Italian style using dishes in a streamlined form, which is very popular in Europe and beyond.
- If you want to impress visitors, then, organizing buffets, presentations, business meetings, will not be superfluous to decorate the table of premium dishes with elements of relief, ornament in combination of mattness and gloss at the same time.
But, the main thing in the restaurant business is an understanding of what you do, and then all love, warmth, sensuality will be reported to visitors.
Special training roller on table serving in a restaurant Looking below.