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招待宾客,点菜是一门学问,是摆在众人面前一道严峻的选择题。一桌完美的菜肴,从某种角度上说,可以代表主人的诚意和身份,它可以成为联络宾主感情和解决问题的工具。当然,点菜里面的许多细节问题自然需要我们研究和学习。首先,点菜前要搞好预算。点菜前,要对酒店的档次和菜的价格大致了解,要根据宴请的目的、对象、人数等确定点菜的预算。有一点需要特别注意的是,菜的价格最好在事前了解清楚,点菜时不应该当着客人的面询问服务员菜肴的价格,或是讨价还价。这样会让主人在客人面前显得小气,也会让客人觉得不自在。
Entertain guests, a la carte is a knowledge, is placed in front of everyone a serious choice. A perfect table, in some ways, represents the owner’s sincerity and identity, and it can be a tool to connect with guests’ feelings and solve problems. Of course, many of the details of ordering food naturally require our study and study. First of all, a good budget before ordering. A la carte, to the grade of the hotel and the general understanding of the price of food, according to the purpose of the banquet, the target number of people to determine the food order budget. One thing that needs special attention is that the price of food is best understood in advance. When ordering food, the price of the waiter’s dish should not be in front of the guests or bargaining. This will make the owner look stingy in front of the guests, but also make the guests feel uncomfortable.