Order skills that you can’t learn by money

 Order skills that you can’t learn by money

You have come across the embarrassment of dinner table for A la carte? If so, perhaps the following knowledge can bring inspiration

 Ordering principles:

 Entry the corresponding restaurants, its half success

1. First, we should be clear what grade seat of restaurant, where both high-end mid-range low;

2. Second, first went to touch the more unique restaurants, cooking, taste and price;

3. Third, the first assessment of the identity of the person to please and taste, choose the right restaurant, guests will certainly important elements of private rooms;

4. Fourth, if you want to talk about sensitive topics, some main points of the guests living area is distant from the restaurant;

5. Fifth, if the customer identity is relatively high, but also considers their own savings when the best bring your own drinks. Bought out cheaper than the hotel is not one or two point.

.Learning of a la carte:

I.    Ask the guests to select food, the right to order if customers humility, the master need not be forced;

II.    The ordering process need to be faster, do not point a long time and have not set focus on food and taste food to inquire about the customers like it, especially careful not to point to suit your taste too spicy or greasy food;

III.    The a la carte first assessment of the budget, generally the main course guests more than 1-2, with a cold dishes and a soup will suffice, especially the greasy dishes, can be a general point, such as salt and pepper pork ribs, pork shoulder , Pork, Dongpo a class, if more than four can be considered the main course with fish, chicken or duck meat, and finally there must be a taste of light dishes, such as vegetables;

IV.     A la carte to the grade, only one or two distinctive points, the grade of the dish, not every dish is very expensive;

V.     A la carte at the same time point not to the same type of food for several Road, for example, are fish, but the practice of different (I have eaten a whole fish feast - 18 of 40 kilos of vegetables with a fish do taste different), If it is meat, the best there is distinction between the types and practices; to pay attention to whether the diet guests - whether spicy food, whether Muslims, whether she was pregnant, whether the medication is allergic to seafood, etc.; if the elderly, children pay attention to several points the food on the teeth do not ask

VI.     The point of a meal to ask guests what drinks, if not drink, can be considered to point beer or wine, if cannot use wine, you can use to drive, work or inconvenience afternoon drink, or simply that companies do not Lunch with wine allowed to explain, but may not drink or fruit juice than the cheap drinks the yogurt, fruit juice and some guests that unsanitary, should carefully examine the next production date, manufacturer and other information

VII.    Some wine note 1, the best single-bottle price of wine should not exceed the meal budget's 1/3 or1/2; 2, attention and vegetables with red wine, remember the "red wine with red meat, white wine with white meat "principle enough. If it is seafood that is as far as drink it white, greasy Chinese food, such as food, preferably red;

VIII.    Point knowledge of wine is so important, if not do it well, the dinner your invited is helpless.

 if the first time to the restaurant, we can ask waiter recommended a few dishes Road, and then select some more home cooking, it is estimated will not be bad .

IX.            The last point of the staple food; attention to differences between North and South, the North only pasta known staple of the South as long as the basic foods, porridge, rice, noodles, steamed bread, stuffed buns can also be a key feature.

X.            If the meal time constraints, you must not point to spend time doing the dishes (often expensive main course), do not know where to find the attendant to confirm;

XI.             No money to do the restaurant, please try to order cheap food.

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