Let’s be waiters for a while and find out how to properly arrange a festive or wedding table and serve it, depending on the compatibility of various dishes and snacks. Cold dishes of mushrooms and vegetables Natural vegetables go well with meat, fish and poultry. They awaken the appetite, so they are recommended to be served at the very beginning of service. Vegetables are placed in a salad bowl along with food ice. They put it on the table in front of the visitors; vegetables can be served without special devices for unfolding, because.to. vegetables are taken only by hand. Although if they are cut, then you will need to use a fork to put them on a snack plate. Vegetables can not be removed from the table before serving hot second courses. Salted and pickled mushrooms, caviar (vegetable, carrot, eggplant, mushroom, squash, beet), tomatoes stuffed with onions and eggs, mushrooms, peppers and eggplants, fish or meat salad stuffed with vegetables, served in salad bowls with a dessert spoon to shift them on a dinner plate. Eating with snack utensils. Cold fish dishes Chopped herring with onion, garnish, served in trays. Lay out with a two-horn or snack fork, a pate spatula or a special snack knife (for chopped herring). The garnish is shifted with a tablespoon or dessert spoon. Herring with potatoes — herring fillet, cut into thin slices, served on a tray, and placed in the center or slightly to the right of the snack plate. Separately in a round sheep, or you can in a portioned pan installed on a dummy plate with a paper cloth, then serve hot potatoes, which is watered with vegetable oil, or with pieces of butter (on a socket). Potatoes are served on the left (left hand) and placed next to the herring. To the left — a socket with oil. Serve the table with snack plates and cutlery. Slices of boiled fish are placed on a tray or porcelain dish (if there are several servings), a complex side dish of lettuce, fresh cucumbers, tomatoes, boiled or canned vegetables should be placed separately. In a gravy boat — sauce, horseradish. Transfer the dish to a dinner plate with cutlery. Portioned pieces of fish aspic the waiter receives on the distribution on the trays, and shifts to the snack plate with a spatula. Assorted fish includes at least three types of different fish products. They are decorated with pickles, fresh tomatoes, boiled carrots, green peas, and lemon. Served on a porcelain tray or on a platter. Cold meat dishes Meat (pork, beef, lamb), beef tongue, poultry, rabbit — boiled or fried with a side dish — served on a porcelain dish at banquets, in other cases — on a tray. Sauces are placed separately, next to the main product. Can be served without sauce. For fried dishes: rabbit, poultry, game, in addition to vegetables, you can also serve pickled foods and green salad. It must be remembered that the waiter receives cold dishes and snacks on distribution in various dishes, and serves the visitor on a snack plate. It must be replaced after serving fish dishes and snacks.
