In order to spend time in a pleasant companyor for the purpose of celebrating a solemn event, most people choose restaurants. The popularity of these institutions is invariably high, and for this there are a number of fairly good reasons.
One of the main attributes of self-respectingan establishment is a special table setting in a restaurant, where one can judge about its class and the level of professionalism of its staff. About it and will be discussed.
What is serving? This is a special kind of table decoration (even, in a sense, a ritual for preparing it for a meal), which presupposes a special arrangement of cutlery, objects and decor elements. The table setting in the restaurant depends on the proposed menu and the category of the institution itself. It is these components are considered the main and predetermine the number and types of cutlery, plates and glasses.
Types of serving
Serving the restaurant table and cafe can be pre-arranged and festive. The preliminary table setting is a minimum
For example, pre-serving forThe breakfast will consist of a plate (usually a patty), a cutlery, a glass of water, a teaspoon and a napkin. Sometimes it includes an oil knife and an extra snack plate.
When the dining table is pre-laid, a snack cutlery is added to it.
Pre-table setting in a restaurant inevening time is the most complex. On the table there is a small dining room, pirozhka and snack plates, cutlery (except spoons), wine glasses, spice appliances. Also, before the evening service tables are decorated with additional decor elements (bowls, candlesticks).
Depending on the change of dishes or at the request of customers, they are provided with new and additional items of dishes and appliances.
Common, depending on the presented menu and the type of meal, are four main types of serving:
When serving in a restaurant, you must always have a linen tablecloth on the table. The same should be wipes. It is inadmissible to exhibit "off-dish" utensils and appliances.
Some nuances
Serving the table in the restaurant has a number of nuances,which must be strictly observed in institutions of any category. For example, the center of the tablecloth should always coincide with the center of the table, and the folds should be strictly perpendicular to its edges, completely closing the legs, but not falling below the level of the seats. Pepper and salt shaker should be filled only half. Bottles with sunflower oil, vinegar and other sauces are served only if necessary. The only exception is mustard, which must be served if there is a meat dish in the order. If there is no snack plate on the table, then a cloth napkin folded four times instead of it should be used.
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