Overview of Chinese restaurant tableware replacement, bill payment and farewell, and foreign cuisine

8. Replace tableware

(1) The food should not be cleared until all guests have finished eating. If guests put down their chopsticks but have not finished eating, the food should be cleared only after the guests have finished eating.

(2) First, remove the tableware of the guest of honor (or the female guest), and then remove the tableware of the other guests in a clockwise direction. Note: When serving and collecting dishes, stand to the right of the guests.

(3) Before serving dessert, all different tableware (except wine glasses and teacups) must be removed from the table, the turntable must be wiped clean, and dessert plates, fruit knives and forks, small soup bowls and spoons must be replaced, and then desserts and fruits must be served.

(4) When changing dishes, if the turntable gets dirty, wipe it clean in time before serving the next dish. When wiping the turntable, use a small cloth and a small round plate (the small round plate is used to collect dirt and debris on the turntable).

(5) Ashtrays should be replaced frequently (limited to three cigarette butts).

9. Settling the bill and seeing guests off

(1) When the banquet is about to end, fresh flowers are placed back on the table and suggestion cards are presented to solicit the guests' opinions.

(2) When guests request to settle the bill, first give them a towel, then present the bill (when settling the bill, pay attention to whether there is a driver's meal).

(3) When receiving payment, count the money in person and make sure the change is clear. When giving change or an invoice to the customer, say "thank you".

(4) When settling the bill, the invoice should include the date and customer's name.

(5) When the host announces the end of the banquet or when the guests leave the restaurant, the waiters should stand at the door to see them off, greet them with a farewell greeting and say "Goodbye" and "Welcome to visit again next time", and check in time to see if any items are left behind and whether all the fireworks have been extinguished.

(6) Even though it is closing time, as long as there are customers in the restaurant, you cannot do impolite things such as cleaning, sweeping, or turning off the lights.

Overview of Foreign Cuisine

I. French cuisine

French cuisine is the most famous, influential, and prestigious of Western cuisines, often referred to as the jewel of Western culinary culture, and French restaurants are found all over the world.

French cuisine is characterized by several key features. First, it utilizes a wide variety of ingredients. Snails, malan, black mushrooms, lilies, coconut hearts, and foie gras are all common ingredients. Second, French cuisine emphasizes meticulous preparation, highlighting the natural flavors of ingredients and employing sophisticated wine pairings. There are specific guidelines for which wine to use with which dish. For example, sweet wines are used with fruits and desserts; wines are used for clear soups; white wines, such as brandy, are used for seafood; harlequins and malt wines are used for poultry and meats; champagne is used for turkey and ham, and sweet wines are used for desserts and fruits. Third, French cuisine is known for its emphasis on raw ingredients, prioritizing freshness and quality. For instance, steak is typically served medium-rare, and wild duck with oranges is served medium-well. Notable dishes include: Bouillabaisse, Foie Gras Terrine, Parisian Lobster, Red Wine Pheasant, Chicken Salad, and Chicken Liver Steak.

The order of courses in French cuisine is as follows: first course is soup, then fish, then poultry and eggs, meat and vegetables, then dessert or pie, and finally fruit and coffee.

II. British cuisine

British cuisine is characterized by its low oil content and light flavors. Alcohol is used sparingly, and condiments are mostly placed on the table for guests to choose from. Commonly available condiments include vinegar, vegetable oil, mustard, tomato sauce, Worcestershire sauce, salt, and pepper. Cooking methods primarily involve roasting, grilling, smoking, boiling, steaming, and grilling. Boiling and grilling are more common. Beef is often cooked in large pieces before being sliced ​​or diced; the British are skilled at butchering meat.

British cuisine typically uses only butter, salt, pepper, and a few essential spices, with fewer side dishes. Therefore, the cooking is relatively simple, less oily, and mild in flavor. However, a greater variety of condiments are used when eating; condiments such as pepper, mustard, salt, vinegar, tomato sauce, and Worcestershire sauce are available on the table for guests to season themselves according to their preferences.

Among the many foods favored by the British, lamb and game are the most popular. Poultry and game are mostly roasted whole or in large pieces, and are often stuffed with fillings, such as roast turkey stuffed with chestnuts, a staple of the traditional Christmas feast. Representative British dishes include oxtail soup, roast lamb saddle, smoked cheese and crab shell, potato stew, roast lamb saddle with mint sauce, and roast goose with apple sauce. However, a major characteristic of British cuisine is its substantial breakfast, which typically includes eggs, bacon, ham, sausages, butter, jam, toast, coffee, milk, and juice.

III. American Cuisine

American cuisine is based on British cuisine, but its cooking methods have evolved and changed. Due to the abundance of natural resources and diverse food varieties in the United States, coupled with its developed livestock and poultry industries, beef quality is high and chicken production is also high. Therefore, grilled dishes are quite common, especially various steaks such as T-bone steaks and pineapple ham steaks. Chicken and pork are also frequently grilled on grills.

American cuisine is characterized by its savory-sweet flavors and avoids spiciness. Dishes include pineapple ham, apple roast duck, and persimmon roast duck. Desserts and salads often use fruit as ingredients, and fruit juice is almost a daily breakfast choice. Americans are particularly fond of salads, which typically use fresh or canned fruit such as bananas, apples, pears, pineapples, pomelos, and oranges, mixed with celery, lettuce, and potatoes. Dressings usually consist of salad oil, sauces, and whipped cream, resulting in a distinctive flavor. The famous Waldorf salad is a prime example. Representative American dishes include Waldorf salad, T-bone steak, crab omelet, clam chowder, shad steak, clove ham, and American roast duck.

IV. Italian cuisine

Italian cuisine is characterized by its rich flavors and emphasis on preserving the original taste of the ingredients, with fewer grilled dishes. Braised and stewed dishes are similar to those in Cantonese and Hungarian cuisines. Various types of noodles, fried rice, wontons, and dumplings are considered delicacies. Rice and noodles are typically eaten when they are 60-70% cooked, a practice not found in other countries. Pasta (except bread and cakes) are served as a side dish. Major signature dishes include: grilled scallops, braised beef knuckle, baked wontons, assorted sizzling pork ribs with spinach, and tricolor bacon.

Italian cuisine is world-renowned for its use of pasta in dishes. Pasta comes in different thicknesses, and after cooking, it's seasoned with a thick sauce that can be yellow, white, or red. Spaghetti bolognese is a famous dish. Pasta can also be used in soups. In addition, Italian ravioli, dumplings, meat spring rolls, and fried rice are also very popular.

V. Russian cuisine

Russian cuisine is known for its strong flavors, characterized by sour, sweet, and slightly spicy tastes. It makes a significant use of sour cream, even in sauces and some pastries. Sour cream is not only sour and high in fat, but it is also nutritious, stimulates appetite, and helps color main dishes. Therefore, meats in Russian cuisine are typically coated with sour cream before grilling.

Pickled cucumbers and yogurt curds are also commonly used. Pickled cucumbers can be used as a side dish or in cold dishes, while yogurt curds can be used as an ingredient, such as in yogurt curd dumplings, or in small cold dishes (butter is often used). Many dishes are topped with butter after cooking, which makes them more flavorful.

Caviar is a prized cold dish in Russia, with black caviar being even more expensive than red caviar. Meat dishes primarily consist of beef, lamb, and chicken, with pork being less common. Beef and lamb are often minced to make meat patties. Roasted lamb from the Caucasus region is world-renowned. Among wild game, skewered roasted pheasant is considered one of the signature winter dishes.

Russian cold dishes are characterized by their freshness, such as raw tomatoes, raw onions, pickled cucumbers, and sauerkraut.

The serving rules for Russian cuisine are as follows: bread and cold dishes are served first. When serving cold dishes, caviar and fish dishes should be served first, followed by salads and meat appetizers, with hot dishes served last. If there are several hot dishes, fish dishes should be served first, followed by meat dishes, then poultry and game dishes, and finally vegetables, eggs, and pasta dishes. All hot dishes should be served in preheated bowls and plates to prevent the food from cooling down. Vodka is a famous Russian spirit; it is colorless and almost odorless, and can be enjoyed neat or used in cocktails, but it has a high alcohol content. Representative Russian dishes include caviar, borscht, cold platters, dragonfly dumplings, pickled cucumber soup, cold apple soup, fish dumplings, kebabs, and chicken rolls.

VI. German cuisine

Germans enjoy meat, and German sausages come in a wide variety, stuffed with pork, beef, and various types of blood and liver sausages-over 100 different kinds. They can be eaten hot or cold, and some are specifically designed to be eaten cold or fried and then served hot. A common side dish in German cuisine is sauerkraut, pickled cabbage. Sauerkraut is especially popular when eating meat, particularly in Germany, Austria, and Hungary. Germans also enjoy potatoes and their derivatives, creating many different dishes.

Germans also enjoy raw beef, known as "Tartar steak." It's made by mincing tender beef and topping it with raw egg yolk, allowing guests to season and eat it themselves. Braised cowboy trotters with boiled potatoes is a traditional German dish. German cuisine doesn't use much spice and rarely uses garlic.

Germans typically eat lunch as their main meal, with staples usually consisting of stewed or boiled meat, along with potatoes and salads. Meat is prepared in various ways, including braising, frying, boiling, and steaming. Dinner is generally a cold meal, while breakfast usually consists of coffee, bread, fried eggs, and stewed fruit. Hot dishes are often braised or stewed, with fewer fried dishes. Due to the preference for eating cold food, many hot dishes are served with cold appetizers and usually accompanied by sauce. Germans appreciate an elegant dining environment and a tranquil atmosphere, often turning off the main lights during dinner and using the soft glow of candlelight to enhance the enjoyment. Furthermore, Germans enjoy eating game. Representative German dishes include sauerkraut pork knuckle and steak tartare.