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Rules for serving dishes

Serving custom meals, hot and cold drinks.

When receiving cold dishes and snacks, the waiter pays attention to their appearance, correct design, temperature, puts them on a tray, and brings them into the hall. The tray is placed on a utility table and puts devices for layout for each dish. With the permission of the guests sitting at the table, the waiter pours wine and vodka with his right hand, to the right of the guest, filling the glasses by 2/3 of the container. After pouring drinks, the waiter proceeds to lay out the dishes. To this end, he approaches each visitor on the left and lays out the contents of the dish in plates placed in front of the guests. In the practice of the work of waiters, this method of laying out dishes is called "carry-out". You can put cold dishes and snacks on the table in advance. Snacks in tall dishes are placed in the center of the table, in low dishes they are closer to the guests, who themselves lay out the contents of the dishes on their plates using special devices. When removing a vacated dish, vase or salad bowl, you need to pay attention to the location of the remaining serving items. Preparing the table for the next serving consists in cleaning the used dishes, cutlery, dishes.

The remaining cold dishes and snacks are removed from the table with the permission of the customer. Natural vegetables, salads, pickles go well with most main courses, so these appetizers are removed from the table before dessert is served.

When serving hot dishes, the waiter pays attention to their temperature. The temperature of the first courses, sauces and hot drinks during the holidays should be about 750C, the second dinner dishes - 650C, portioned - 85-900C. The temperature of cold dishes, snacks should not exceed 10-140C. some snacks (butter, granular and chum caviar) are served chilled with food ice.

Service in the restaurant ends with the serving of dessert dishes, and then - hot drinks (tea, coffee).

Serving cold meals and snacks.

Dishes for cold dishes and snacks must correspond to the shape of the product, not have crevices and cracks. The dimensions of the dishes should be such that the products that make up the dish do not cover its sides.

Cold dishes and snacks are brought into the hall in porcelain dishes on a tray, put on a utility table. In each of the dishes brought, they put devices for layout, you can use a table fork and spoon for this purpose. You can also serve takeout meals. At the request of the customer, snacks can be placed on the table in advance.

Salad bowls, caviar bowls, gravy boats are placed on pie or snack plates before serving, depending on the number of servings with the handle to the left. In front of the salad bowl and gravy boat, tea or dessert spoons are placed on the same plate with the handle to the right, in front of the caviar bowl - a special spatula or teaspoon for unfolding. If the salad is served in a porcelain vase, then a salad or a tablespoon is placed on the salad with a recess down.

You can not put a salad bowl in front of the visitor, this place on the table is intended for a plate into which an appetizer from a common dish is transferred. It is also not allowed to serve snacks across the table or directly into the hands of guests.

When serving cold fish dishes and appetizers, a snack device (knife and fork) is used, but not a fish one, which is used only when serving hot fish dishes. After a fish snack, it is necessary to replace the snack plate and the snack device.

Rules for serving hot snacks.

Hot appetizers are usually served

in the container in which they were cooked

(in kokotnitsa, kokotilnitsa, portioned frying pans), without shifting into plates. Therefore, they are placed directly in front of the visitor.

Dishes with a hot snack are placed on a snack bar or on a patty plate, previously covered with a paper towel, which reduces slipping. To prevent the guest from getting burned, papillots are put on the handle of cocotte makers.

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MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

KEMEROVSK TECHNOLOGICAL INSTITUTE OF FOOD INDUSTRY

COURSEWORK

ON THE TOPIC AESTHETICS IN CATERING

The work was carried out according to the methodological complex for students of all forms of education of the specialty 271200 "Technology of products Catering»

Year of publication 2004.

Novosibirsk 2010

1. Characteristics of the serving of dishes in "carry-out"

The restaurant uses three ways of serving appetizers and dishes "in carry-out" (French way) - with shifting the ordered dish onto the guest's plates with the help of special devices; "on the table" - the Russian way - with the arrangement of ordered dishes (several servings in one dish) on the dining table; preliminary shifting of snacks and dishes on the guests' plates on an auxiliary or side table (English method).

Serving dishes "to carry out" This method is used for everyday ordinary service or, for example, at a banquet with full service. The service "to carry out" technique includes the following operations: on the dishes brought from the kitchen, the waiter puts devices for shifting (tablespoons, forks, spatulas, tongs), while the handles of the appliances should protrude over the side of the dish - the spoon is slightly larger than the fork, and the recess is down; folds the handbrake four times and puts it on the palm of the left hand (covering the cuff of the sleeve with the end of the handbrake); the handles of the appliances should be turned towards the guest, with his right hand he puts a dish with a cold appetizer and cutlery on top of the handbrake; when serving a hot dish with the fingers of the right hand, he takes a metal oval dish through the handbrake and places it on his left hand, having previously spread a napkin on it, while the fingers of the left hand should support the dish from below;
approaches the guest from the left side, pushing the left leg slightly forward;
slightly tilting the dish, brings it closer to the guest's plate so that the edge of the dish is above the edge of the plate, without touching it;
if the guest himself shifts food onto his plate, then the waiter takes his free right hand back, bending at the elbow behind his back;
if the waiter himself lays out the dishes on the guest's plates, then he takes the device in his right hand so that the spoon is held by the middle from below with the middle finger, and the fork handle is held by the ends of the forefinger (from below) and thumb (from above) fingers. In this case, the ends of the handles of the device should rest against the palm (at the base of the ring finger and little finger), and the bend of the prongs of the fork should be above the recess of the spoon;
grabs a portion of the dish (side dish, sauce) with the device and transfers it to the guest's plate.
The waiter should remember that the elbow of his right hand during the shifting should always touch his body.

2. Organization of banquet-tea. Ways to serve tea

Banquet - is a ceremonial breakfast, lunch or dinner party held in honor of a person, event or celebration. Banquets can be official (receptions) and informal (family celebrations, friendly meetings, etc.).

Depending on the form of service, banquets-receptions can be divided into several types: banquet-reception at the table with full service by waiters; banquet at the table with partial waiter service; banquet-buffet, banquet-cocktail, banquet-cocktail buffet, banquet-tea, banquet-coffee.

The organization of any banquet includes receiving and placing an order, preparing a banquet for serving and servicing. The organization and precise work in preparation for servicing the banquet depend on how detailed and timely all the details of the banquet are determined and agreed between the customer and the performer (restaurant administration).

Banquet - tea is a kind of banquet with partial waiter service and is informal. Banquet-tea is usually organized by women on the occasion of birthdays, name days and other solemn anniversaries.

The number of guests at such a banquet is small, about 10-30 people. Time for holding most often from 16 to 18 hours, duration 2 hours.

Banquet tea does not have a strict ritual. It is held in a relaxed atmosphere.

The placement of guests at the table is usually arbitrary, but places of honor and banquet organizers are allocated in the center of the table, and when arranging a banquet on a large number of participants with several tables - a separate central table.

The tea table is placed in the center of the hall or placed taking into account its configuration and furniture arrangement, while taking care of creating convenience for guests. If several tea tables are placed in the hall, then free passage should be provided between them, both for guests and for waiters. In addition to the main tea tables, if necessary, you can put an auxiliary table for waiters.

The banquet menu mainly includes flour confectionery (kalachi, pies, cakes, pastries, biscuits, muffins, cookies), sweets, sweet nuts, almonds, apples in a puff, all kinds of fruits and berries, soufflé, creams, mousses, sambuki, whipped cream .

As for alcoholic drinks, they offer dessert semi-sweet and semi-dry wines, liqueurs, cognacs. Champagne may be served at a banquet given in honor of an anniversary. It is not recommended to serve cold appetizers on the tea table.

The menu for a tea banquet for 20 people is presented in table 1

Banquet menu - tea table 1

Recipe number	Name of the dish		Quantity, pcs.,
	Pancakes in caramel with whipped cream
	fruit meringues
	Cookies "Homemade"
	Cookies "Almond"
	Cake "Tea Pearl"
	Cake "Rigoletto"
	"Zebra" cake
	Black Forest Cake
	Pie "Masterpiece"
	Creme brulee ice cream
	Strawberry ice cream
	Sweets "Clumsy bear" & "y *
	Sweets "Little Red Riding Hood"
	Sweets "Petushok"
	Sweets "Metelitsa"
	Black tea
	Green tea
	Wine "Kindzmarauli"
	Wine "Soul of the Monk"
	Liquor "Amaretto"

Calculation of the required area of ​​​​the premises for a banquet-tea.

To determine the area required for a tea banquet, it is necessary to know the area norm per visitor, which depends on whether a banquet is held with seating at the table or it is a buffet banquet, as well as the number of visitors.

We accept that a tea banquet is a banquet with partial waiter service, with seating at the table.

The area of ​​the premises required for holding a tea banquet is calculated by the formula:

, where

S of the premises - the area of ​​​​the premises necessary for holding a banquet-tea;

n is the norm of the area per visitor, we take equal to 1m 2;

Q - number of visitors

S rooms \u003d 1 * 20 \u003d 20 m 2

The required area of ​​the premises for holding a banquet-tea is 20 m 2 .

To determine the required length of tables, you need to know: the shape of the tables, in how many lines the guests will be seated. We accept guests seating at a common rectangular table, guests will be seated in 2 lines.

Calculation of the required table length is made according to the formula:

,

where L calc - the required length of the table for a banquet;

Q - number of guests;

n table length - the norm of the table length per visitor (for a banquet with partial waiter service, we take n = 0.6), m

L calc \u003d 0.6 * 20/2 \u003d 6 m

For organizing a banquet, we accept tables:

6-seater (2100CH1200CH850) - 2 pcs.;

4-seater (900CH1200CH850) - 2 pcs.;

The number of chairs should correspond to the number of invited guests, so the number of chairs Q chair = 20. Suitable chairs with a back for dining tables should have a seat height of 42-45 cm, a depth of 48 to 55 cm, a width of about 60 cm

Placement of guests at the table will be carried out in accordance with Figure 1.

Figure 1. - Scheme of seating guests at the table

Calculation of the need for table linen, crockery, cutlery, based on the compiled menu .

To serve the tea table, colored linen tablecloths in soft pastel colors are used. The number of tablecloths is calculated by the formula:

Q ramp = Q table * 1.1

where Q slope - the number of tablecloths required for a banquet;

Q table - number of tables;

1.1 - coefficient taking into account the supply of tablecloths for descents.

Napkins should be in harmony with the tablecloth in color and material. The size of the napkins can be (mm) 400x400, 460x460, 600x600.

The number of napkins needed is calculated by the formula:

Q salf \u003d Q part * 1.1, (2.3.2)

where Q salf - the required number of linen napkins for serving a banquet;

Q part - the number of guests at the banquet;

1.1 - coefficient taking into account a 10% supply of napkins;

Wiping towels are used for wiping and polishing dishes and cutlery. Towel size (1000-2000) ×400 mm. The number of towels is calculated by the formula:

Q floor \u003d Q official * 2,

where Q floor - the required number of cleaning towels;

Q officers - the number of waiters serving the banquet;

2 - coefficient taking into account the required number of towels per waiter;

The number of handbrakes is calculated by the formula: Q manual = Q official * 4

Handbrakes are used by waiters to serve dishes, with dimensions of 35x85.

Q manual - the number of handbrakes

Q officers - the number of waiters,

4 - the number of handbrakes given to each waiter for serving a banquet

The amount of linen required for the banquet is issued in the form of an application to the linen room.

REQUEST

for table linen for banquet-tea for 20 people

When organizing a tea banquet, utensils are necessary for the individual serving of a seat of a banquet participant, as well as for taking out dishes and portioning them.

The dishes required for serving are calculated by the formula:

Q dishes \u003d Q participants * 1.1,

where Q utensils - the number of a particular type of utensils needed to organize a tea banquet;

Q participants - the number of participants in the banquet-tea;

1.1 - safety factor;

For individual serving:

1. Tea pair (cup and saucer) 20 * 1.1 = 22

2. Teaspoon 20 * 1.1 = 22

3. Dessert plate 20 * 1.1 = 22

4. Dessert fork 20* 1.1 = 22

5. Dessert spoon 20 * 1.1 = 22

6. Lafitte glass 20 * 1.1 = 22

7. Rhein wine glass 20 * 1.1 = 22

8. Glass of liqueur 20 * 1.1 = 22

Name of the dish	Name of dishes	Cookware material	Volume, ml / Capacity, portions.	Quantity, pcs.
Cookies "Homemade"
		Stainless steel
Cookies "Almond"	Dish round crystal on a leg
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Biscuit" fruit	Vase - plateau (D=240 mm)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Basket amateur"	Vase - plateau (D=240 mm)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Tea Pearl"	Vase for confectionery	Crystal
Cake "Tubule" with cream, sprinkled with refined powder	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Rigoletto"	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
"Zebra" cake	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Black Forest Cake	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Creme brulee ice cream	Kremanka
	ice cream spoon	Stainless steel
Strawberry ice cream	Kremanka
	ice cream spoon	Stainless steel
Black tea	Topping kettle
Green tea	Topping kettle
Liquor "Amaretto"	Glass of liquor
Sweets "Clumsy Bear"	Candy vase	Crystal
Sweets "Little Red Riding Hood"	Candy vase	Crystal
Sweets "Petushok"	Candy vase	Crystal
Sweets "Metelitsa"	Candy vase	Crystal
	sugar bowl
	Sugar tongs	Stainless steel
	Socket for lemon
	lemon fork	Stainless steel
	Milkman
	creamer

Scheme of individual table setting

1 - dessert fork, 2 - dessert plate, 3 - napkin, 4 - dessert spoon, 5 - lafite glass, 6 - Rhine wine glass, 7 - liquor glass, 8 - tea cup with saucer, 9 - teaspoon

Figure 2 Scheme of individual table setting

A dessert plate is placed in front of each chair at a distance of 5-10 cm from the edge of the table. To the right, in line with the dessert plate, put a saucer with a tea cup. The handle of the cup should “look” to the left and be parallel to the edge of the table; a teaspoon is placed on the saucer with the handle to the right in front of the cup. The dessert fork is placed to the left of the dessert plate, and the dessert spoon is placed to the right. Behind a tea pair, a glass of lafitte, a glass of Rhine wine, a glass of liquor are put in one row. If the glass is not used, then the waiter removes it from the table.

Number and qualification of service personnel

When serving a banquet with partial waiter service, the waiter must serve 9-12 guests. For tea banquet service:

waiters of the 5th category - 1 person,

waiters of the 4th category - 1 person.

The order and rule of seating guests

Places of honor are occupied by the organizer (usually a woman) of the banquet, she takes a place at the head of the table. The rest of the seats are occupied by guests. At the same time, it must be remembered that men (if they are invited) should take places to the left of the ladies, a woman should sit next to the man, and a man next to the woman. It is also necessary to remember that a husband is never seated next to his wife, a woman is never seated next to another woman and against the ends of the table.

Service organization

Waiters invite guests to the set table and help them sit down, paying the most attention to older women. After making sure that all the participants of the banquet are comfortably seated, the waiters offer them sweet dishes and wines. Waiters serve sweet dishes in bowls, which they set on the auxiliary table on front plates covered with paper napkins. This is where teaspoons come in. The dish is served to each guest on the right with the right hand. You can place dummy plates on the table, and place bowls in front of each guest on the right side of the tray. Then hot drinks and confectionery are prepared for serving.

After that, the used dishes are removed and clean dessert plates and cutlery are placed in front of each guest. Tea is served with hot cream, milk and lemon on the table.

Tea is served in teapots (brewing and topping) or from a samovar covered with a napkin, along with tea cups, saucers, teaspoons, and stirred on the edge of the tea table or separately on a side table.

Hot drinks in cups and saucers are placed on the table to the right of the dessert plates. When serving hot drinks, spoons should be placed on the saucer in front of the cup with the handle to the right, and the handle of the cup should be turned to the left side of the guest.

Tea is poured by the waiter or the hostess of the celebration, but the waiter still serves it.

This option is possible: the hostess pours tea only for honored guests, and then entrusts this duty to the waiter.

The hostess of the banquet pours tea from the samovar and offers it to the guests. The waiter in this case helps the hostess in serving tea to the guests, and also brings clean cups and a teapot with tea leaves. At the request of the hostess, the waiter can pour tea from the samovar and offer it to guests.

After the hot drinks are served, the waiters offer the guests muscat, Cahors, liqueurs, cognac. All these drinks at a tea banquet are usually served not in bottles, but in carafes.

It is not recommended to add tea on the table. If the guest wants to drink another cup of tea, you can pour the drink on the auxiliary table into the same cup, if it does not contain lemon and sludge, and serve it to the guest.

Tea is prepared differently in different countries.

Japanese way. In Japan, they drink green and partly yellow tea. Yellow teas are brewed according to the Chinese classical method - directly into the cup, with an exposure of 1.5 - 2 minutes. As for green teas, in most cases, before brewing, they are first ground into powder in special porcelain mortars, and then poured with boiling water in porcelain, pre-warmed globular teapots with a capacity of 0.5 - 1 l. Dry kettles are heated on special braziers in a stream of hot air or in tubs of hot water and the entire surface (and not just the bottom) is evenly heated to a temperature above 50 °, but not above 60 °. Therefore, the handles of Japanese teapots are either made entirely of bamboo or braided with reeds so as not to get burned. .The average bookmark rate is a teaspoon of tea powder per 200 g of water, sometimes a little more.

Englishway. The British are one of the most tea-loving nations in the world. They drink black teas, mostly South Asian - 50% Indian and 30% Ceylon, as well as similar East African (about 10%), and only a few drink Chinese tea, including oolong (red). The British drink tea with milk or cream. Preheat dry kettle. Then tea is poured into it at the rate of a teaspoon per cup of water and a teaspoon “per teapot”. The kettle is immediately poured with boiling water (twice) and infused for 5 minutes. While the tea is infused, milk is poured into very hot cups - from 1/6 to 1/4 cup (to taste) and then tea is poured into the milk. Moreover, the British strictly follow the rule of pouring tea into milk, and in no case vice versa. It has been noticed that adding milk to tea spoils the aroma and taste of the drink, and such a mistake is considered in England as ignorance.
They drink tea at strictly defined hours: in the morning at breakfast, during lunch (13.00) and in fife-o-clock, that is, at midday (17.00). The British drink exceptionally strong tea and drink little water: firstly, each time they drink no more than two cups, and secondly, this amount of liquid is 20-30% milk.
The English way of making tea has become widespread in Europe and America (USA), as well as in the former English colonies and dominions. In India and Ceylon, they have retained, and in some cases increased the English norm for laying dry tea, and they accept this method of brewing, but without intermediate pouring water into part of the teapot and not always with milk. In India, especially in cities, tea is also drunk in English, with milk, but the so-called iced tea is considered the national drink. It is prepared as follows. For 300 - 350 g of water, put three teaspoons of the best tea, which is brewed in the usual way for 5 minutes. Then a glass with a capacity of 0.5 liters is filled with several ice cubes, into which all the tea from the teapot is poured. Sugar and lemon, cut into slices, about half of the fruit, and sometimes the juice of the whole fruit, which is squeezed directly into the glass, are added to this tea. Tea is covered with a napkin and cooled for about 3-4 minutes, then drunk in extremely small sips.

Mongolianway. The Mongolian way of drinking tea, which is similar in principle to the Kalmyk one and partly to the Kirghiz one, is often also called Kalmyk or steppe. This is one of the oldest ways, it is widespread from the Gobi desert to the Nogai steppes between the Volga and Don rivers.

The main components of making tea according to this method are green brick tea, milk, butter, flour and salt. Depending on the national composition of the population of the area where Mongolian tea is consumed, all its elements, except brick tea, may vary. So, milk can be cow, goat, sheep, mare, camel, and also partially or completely replaced by koumiss; oil may sometimes be completely absent or replaced and supplemented with lard (beef, lamb); flour is wheat, barley, rye and is supplemented with rice, millet (kaoliang). Sometimes, along with salt, black peppercorns (bitter) are put in tea at the rate of one grain per glass. The Mongols preliminarily grind brick tea into powder and pour 1-3 tablespoons of this powder into a liter of cold water. As soon as the water boils, 0.25 - 0.5 liters of cow, sheep or camel milk, a tablespoon of melted yak butter (shar tos), camel or cow butter, as well as 50 - 100 g pre-cooked with butter are added to it. flour (zatiruhi) and half or a quarter of a glass of any cereal (rice, millet). All this is once again brought to a boil and readiness, adding salt to taste. If the cereal is not put, then salt is added very little.

Russianway. Porcelain teapot is rinsed with boiling water, tea is put into it and 30% is also filled with boiling water. After 3-5 minutes, the kettle is topped up.

Russian tea can be drunk and recommended to restaurant visitors with honey, jam, sugar, milk or cream, lemon and other fruits, bagels, rolls, pies, gingerbread, etc. It is best to drink tea from porcelain dishes, which should not only be clean and without foreign odors, but also dry. You should not pour tea into the cup to the top - you should try to leave at least 1.5 cm of free space from the liquid to the brim. Tea can be drunk hot enough, but not burned. The sips should be small, and it is better not to swallow immediately, but to hold the tea a little in front of the mouth and even rub it with your tongue against the palate and upper gum, savor the drink. This will not only help you taste it, but also prevent too hot liquid from entering the esophagus and stomach. You can also drink warm tea, but not below 18 °, because with further cooling of it, we will lose some of the pleasant sensations. Tea is usually served in tea cups or glasses with glass holders. Coasters should be placed on saucers with a teaspoon. serving appetizer tea banquet service

Tea is served separately with lump sugar in rosettes and sliced ​​lemon. At the request of the visitor, hot milk or cream is served in the milk jug for tea.

Cocoa, chocolate are served in cups with saucers.

Hot drinks are usually served with confectionery - various cakes, pastries, muffins, cookies in vases or on dessert plates.

List of used literature

1. Ahmed Ismail. Organization of banquets, receptions, presentations. - Rostov n / a.: Phoenix, 2003.

2. Nikulenkova T.T., Lavrinenko Yu.I., Yastina T.M. Design of catering establishments. - M.: Kolos, 2000.

3. Podlegaeva T.V. Aesthetics in public catering: a methodological complex. - Kemerovo Technological Institute of Food Industry. - Kemerovo, 2004. = 112p.

4. Collection technical standards. Collection of recipes for dishes and culinary products for public catering establishments. - M.: Hlebprodinform, 1996.

5. Collection of technical standards. Collection of recipes for flour confectionery and bakery products for public catering establishments. - St. Petersburg: Gidrometeoizdat, 1998.

6. Timofeev V.M. Commercial equipment and utensils. - M.: Economics, 1988.

7. Usov V.V. Organization of production and service at catering establishments. - M.: ProfObrIzdat, 2002.

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4.1 Aesthetic and ethical culture of catering employees.Aesthetics- beauty, artistry in the design, organization of something.

Etiquette- the established order of conduct.

The aesthetic activity of a person in labor reveals the level of his development and education. The activities of catering workers can serve as a mirror of their aesthetic culture. A cook, a confectioner, a waiter must be people of high aesthetic culture, which manifests itself in the beauty of manners, communication with colleagues and clients, appearance, in the ability to feel and understand beauty, to seek and create it. The waiter, bartender must strictly follow the rules of service, using various professional techniques in their work. For example, with artistry, carry a tray, hold glasses, a bottle, skillfully uncork it; beautifully laying out a dish on a plate - all this forms a master of his craft, and his work is perceived by others with aesthetic pleasure.

An employee of a restaurant, bar, cafe must be a charming person and outwardly attractive, because. The first impression of a person is formed by his appearance(physical data, costume, hairstyle, manners). Industrial clothes should be beautiful, rational, correspond to the direction of fashion. In such clothes, a person feels more confident, his movements acquire flexibility, accuracy, smoothness, and completeness.

Beautiful and rational production clothes are not a whim, but a requirement of the time. It creates convenience in work, makes you keep the workplace clean and tidy, and monitor your manners. Sloppy, uncomfortable clothing humiliates a person.

You need to be more careful with your shoes. You can’t use indoor shoes, sports slippers, sneakers, half-sneakers and very open sandals at work - this is not only not aesthetically pleasing, it does not correspond working uniform, but also harmful to health: such shoes, when worn for a long time, contribute to the development of flat feet, the formation of blood clots, and circulatory disorders. And worn-out shoes are generally not acceptable at work. She makes her walk awkward, shuffling, which creates an unsightly picture for clients.

Shoes polished to a shine should be comfortable, beautiful and appropriate for the working environment. Orthopedic research has shown that the most comfortable shoes- on a stable small or medium heel, with lacing or webbing at the instep, completely covering the leg, supporting all the ligaments of the foot.

Men are required to pay special attention to their socks, which must match the color of the trousers, and women to tights. They should always be clean, intact and neatly put on. If a woman in summer period uses footprints, then they should not protrude from under the shoes, and for men in the autumn-winter period it is better to wear knee-highs instead of socks.

Hairstyle for workers halls of cafes, restaurants, bars should be modest, neat, not conspicuous. Long hair must be pinned up: they cannot be worn loose at work, because. it is unhygienic and they get in the way while you work. It is not recommended to build intricate hairstyles on the head that require special attention and restrict head movements. Men should be a model of neatness: the face is clean-shaven, the hair is cut so that it does not touch the collar.

Special mention should be made of headwear employees of production shops of cafes, restaurants. They can be different: berets, caps, caps, scarves, but they should hide the hair as much as possible and not restrict movement.

Hairstyles for waiters restaurants, cafes, bars can be decorated with headwear that matches the style and design of the enterprise.

You need to be careful with your hands. They should be immaculately clean, with short, well-finished nails. If the nails of the waiters are varnished, then it should be pale, not conspicuous. The skin of the hands should be soft and elastic. To do this, you should use special creams that will help keep them in excellent condition.

Facial cosmetics. Sometimes care about one's appearance is reduced to excessive use of decorative fashionable cosmetics and they forget that the most fashionable makeup, ineptly used, robs the face of youth, skin elasticity, makes it old, and sometimes vulgar. It is necessary to use only those cosmetics that do not violate the natural beauty of the face, but only emphasize and preserve the natural freshness. Excessive use of cosmetics deprives the face of naturalness, even a smile may seem strained; eyelids, richly covered with shadows, look heavy, tired.

In a cafe, restaurant, bar, waiters and bartenders are not recommended to use perfumes and toilet water, to smoke, because. food has the ability to absorb odors.

Appearance is a reflection of the character of a person, his aesthetic taste.

The aesthetic culture of catering workers assumes excellent command of speech. Speech can be beautiful or ugly. Correct, accurate speech at all times was the first sign of a person's culture, his upbringing. What are the requirements for the speech of employees of cafes, restaurants, bars.

Pronounce correctly the words most often used in speech in connection with their profession: blu'da, ka'mbala, beetroot, plum juice, tongue sausage, Ukrainian borscht, home cooking, roast beef , cooking, uncorking, etc.). A list of words to remember the stress of which can be posted in the staff room and updated periodically.

Correctly form the forms of words: a glass of tea, a piece of sugar, a glass of juice, a bowl of soup, a kilogram of oranges, a kilogram of apples, a portion of tomatoes; put - put, want - want, cut (but not cut), cake - cakes.

Know the gender of commonly used nouns: black coffee, delicious cocoa, fried potatoes.

Know the etymology (origin) of the word, its exact lexical meaning.

An employee of a catering enterprise should avoid words in speech - weeds that make it incomprehensible, inexpressive: in general, as a matter of fact, it means so, well, so to speak, etc. Do not allow the use of rude, vulgar expressions, the use of foreign words, the meaning of which is unknown to him.

It's always important what they say. To speak correctly and pleasantly is to speak calmly, kindly. Even such words as “please”, “be kind”, “excuse me” lose their meaning if they are pronounced in a raised tone, with irritation.

Speech is a mirror of human culture. You need to be able to express your thoughts briefly, accurately, clearly, without idle talk. The waiter, cook, confectioner must know the company's products thoroughly and be able to give a concise description of any dish or drink. Magic words - "please", "sorry", "I'll do it with pleasure" - the way to trust, mutual contact with customers.

4.2 Professional etiquette for the waiter. The basic principle of the relationship between customers and service personnel in a public catering enterprise should be the principle of the relationship between the owner and the guest. The principle is based on respect for a person, which should be mutual, excluding indifference, passivity, inattention, rudeness. The customs of hospitality are passed down from generation to generation. The guest is the first person in the house, he is honored, paid attention and respect. How the client spends time in a catering establishment, what impression he will have from staying in it, depends on the entire staff of the enterprise. From employees, the client expects efficiency, attention, courtesy, goodwill, in a word, culture. Professional ethics - moral requirements associated with the performance of professional activities.

Knowledge of professional ethics in the service process is mandatory. It is necessary that a person, entering a catering establishment, feel like a welcome guest. Here, a large role belongs to the cooks working on the distribution, head waiters and waiters in the restaurant. The reputation of the company depends on them. An ill-mannered, rude person has no place in this job.

The role of a waiter in a restaurant should be especially emphasized - the role of a hospitable, iridescent host who knows how to create a relaxed, cordial atmosphere and keep the guest in a good mood.

In relation to any visitor, the waiter must be attentive, helpful, treat all guests equally, regardless of whether the order is large or modest. Elderly people, disabled people, people with physical disabilities (deafness, stuttering) should be treated with particular caution, patience and sympathy. A good waiter does not keep himself waiting long, but he sees for himself when to approach someone. The consumer may not be able to see the waiter, but the waiter must be able to see the person at the table. If he finds it difficult to choose dishes, he does not know some of them, then he should be tactfully helped, asked what exactly he wants, offered several dishes to choose from, and given a more detailed description of them. If a guest has spilled sauce on their suit, hot water or a stain remover should be brought in immediately. All this must be done kindly, so that the guest feels that he is being taken care of.

Impeccable courtesy is the main feature of the waiter, it should be an expression of cordiality and goodwill and manifest itself in his behavior, speech, manner of speaking, tone, greeting, in the ability to meet and see off the guest. Catering workers who allow themselves impolite treatment of customers do not understand the meaning of their work.

Working with people is not easy, it requires endurance, patience, the ability to control oneself in any situation. Everyone has their own worries, but we must forget them so that this does not affect the attitude towards customers. Even if the guest showed impatience, impoliteness, expresses his dissatisfaction in a harsh tone, the waiter must restrain himself, answer him with emphasized calmness and correct his own or the mistake made by one of the workers.

Sense of tact- the necessary quality of workers in catering establishments, head waiter, waiter. Professional tact helps to choose the right approach to each consumer, to prevent situations that create embarrassment. A tactful person works in such a way that he does not disturb anyone, does not annoy, does not draw the attention of those present in the hall to himself, does not interfere with their conversation, preserves their mood: he does not rattle dishes and cutlery, speaks quietly, does not talk with fellow workers unnecessarily, does not stands near the table of the guests, does not show his hostility and does not show excessive sympathy, and when he sees the guest in an awkward position, he tactfully helps to get out of it.

During the working day, the waiter serves a variety of visitors: young and old, men and women, parents with children, etc. With each he must quickly get in touch, find an individual approach. He must understand people, be a psychologist. Rudeness, shouting, swear words - these costs of human communication should not be manifested by the attendants. There is no place there for official arrogance, disrespect for subordinates. Another head of a catering company does not offer an employee to sit down when he enters the office, he allows himself to raise his voice, familiarly addresses his subordinate with “you”. But the heads of enterprises themselves are obliged to show an example of a culture of relationships.

Self-education, conscious development of valuable human qualities in oneself will help each person to get rid of negative character traits.

Professional ethics is the basis of professional etiquette, accepted rules of service at catering establishments. The purpose of etiquette in the process of service is to give pleasure, joy to guests, to make service beautiful. Clients at the entrance to the hall of the restaurant are met by the head waiter, welcomed and escorted to the table. The waiter greets the table, helps to sit down, offers a menu, a wine list serving on the left side in an open form. If the client came to the restaurant with a lady, then she needs to submit the menu. If there are only men at the table, then preference is given to the oldest in age, and among the military - to the highest in rank. When offering a menu, the waiter should pay attention to specialties to emphasize their merits. If visitors do not ask anything, then you need to move away from the table for a while so that the guests get acquainted with the menu and wine list. When they find it difficult to choose dishes and drinks, it is necessary to help them by tactfully getting to know their tastes, taking into account the time of the day, the year and the individual characteristics of the guests. When accepting an order, it is advisable to characterize the dish and specify the time of their manufacture.

When taking an order, the waiter should stand straight, not lean on a chair or the back of a chair, write down the order legibly and accurately. If the guests, sitting at the table, are having a long conversation, then without waiting for its end, the waiter can ask: “May I take an order?”

If several people sit at the table at the same time, who will order dishes individually, then the waiter must approach each of them separately and open a special account. Drinks, snacks and hot meals should be served, if possible, simultaneously to all those sitting at the table.

It is impolite to talk to visitors from a long distance, you need to speak calmly, quietly, look at the person you are talking to, do not cross your arms over your chest and do not keep them in your pocket.

Having accepted the order, the waiter outlines the sequence of its execution in order to prevent unnecessary walking. When fulfilling an order, non-alcoholic drinks are first served and, with the permission of the guests, they are poured into glasses, starting with the ladies or the guest of honor, the hero of the day. When offering something to a guest, rendering him a service, they say “please”. The accepted order of serving snacks, hot dishes and drinks is strictly observed. Before serving the next dish, the waiter approaches the customer and asks for permission to serve the dish.

Before serving dishes, the waiter must, approaching the guest from the right side, with his right hand pour water into the glass, filling it 1/3, and wine into the glass, filling it 2/3. It is not customary to add to unfinished glasses. After filling the glasses of the guests and offering snacks, dishes, the waiter leaves the table. You can’t be pushy, but you can’t allow guests to serve each other themselves. The waiter should immediately come to the rescue: put a snack from the common dish, if the guest drops the appliance or napkin, the waiter must first serve a clean one or replace the napkin, and then pick up the fallen item, and if the guest took a cigarette, bring the lighter in time. The waiter must replace used dishes and cutlery with clean ones, change ashtrays. All this must be done tactfully, without interrupting the conversation. For the slightest service rendered by a guest, one must thank him.

Usually lunch or dinner ends with hot or cold drinks, before serving them, you need to ask the customer if it is too early to serve them, if the guests will order anything.

At the request of the guests, the waiter submits the bill to the man or the customer and names the amount. After paying the bill, the waiter must escort the guests. As attentively as he met, help the lady and children leave the table, push their chairs back, say goodbye and invite them to come again.

There are some features when servicing banquets, diplomatic receptions.

Waiters must not:

Leaving the hall for a long time without warning the head waiter or foreman.

Sit down at the customer's table, accept treats from him.

Sit in the hall.

Take food.

Gather in groups.

Lean against the wall or lean on chairs (when taking an order).

To talk loudly.

Serve drunk customers.

Serve visitors with children after 18 hours.

Accept orders for services without a maitre d' (preliminary).

Accurate observance of professional ethics and etiquette contributes to a high culture of customer service, affirms the aesthetic principle in relations between people, and contributes to improving the quality of work.

4.3 Aesthetic requirements for the design of culinary products. The great Russian physiologist I.P. Pavlov said that the food that has not only a good taste and aroma, but also a beautiful appearance is most well absorbed. While eating, a person should forget about all worries and focus his interest on food. A beautifully decorated dish attracts attention and is more useful, because everything beautiful is pleasant, and what is pleasant is better absorbed and more beneficial for the body. Our health and performance largely depend on the proper assimilation of food. But food is not only a means of providing essential, vital human needs. It must also satisfy an aesthetic need, cause pleasure with its appearance, aroma and taste. A person should enjoy food.

When decorating dishes, chefs must show a delicate artistic taste, know the laws of color and shape combinations, create the right combination of side dishes according to the taste, color and shape of the cut. Using a variety of vegetables, you can decorate dishes beautifully. To do this, vegetables are cut into various shapes: straws, cubes, sticks, “garlic”, slices, rhombuses, stars, circles, gears, etc. or Parisian. Both boiled and fried balls of potatoes and other vegetables decorate dishes very much. Beautifully, neatly cut vegetables give the dish a very attractive look and make the appetite.

Soups are properly decorated if the established forms of cutting products are maintained and the finished dish is decorated with chopped greens, which enriches it with vitamins and other substances, and improves taste and aroma. Forms of cutting of garnish products should be combined with the shape of the main product and placed on a dish or plate in such a way as to emphasize the most valuable, main part of the dish.

Great practical skill, inventiveness and delicate aesthetic taste require from cooks the design of custom-made and banquet dishes. Elegantly, tastefully decorated, they decorate the table. Usually this is a large culinary product: whole jellied fish, fried roast beef, stuffed chickens, etc. Around it there is a complex side dish of vegetables of various shapes and colors in bouquets (separate heaps), the same in volume. The larger the product, the larger the bouquets, the more colorful the side dishes.

And what rich, bright and delicate colors natural products have! What a wealth of colors and shades of vegetables, fruits, meat and fish products prepared in different ways! Red tomatoes, peppers, radishes, orange carrots, yellow turnips and rutabaga, green cucumbers, onions, parsley, peas, white potatoes - these are far from all the colors of only vegetables. And every chef has all this wealth to create a colorful still life.

It is very good to serve dishes with a variety of herbs. It is not only beautiful, but also useful, rich in vitamins and mineral salts. Celery has beautiful dark green large leaves with corrugated edges, this original decoration hot meals and cold snacks. Parsley is a good decoration for sandwiches, cold appetizers and second courses. Curly leafy parsley is especially beautiful, its leaves look like double flowers. Chervil "Curly Head" has delicate and beautiful greenish-yellow or golden leaves. The Mossy salad is very beautiful, having narrow, curly dark green and yellowish leaves, resembling forest moss in appearance.

Varieties of ornamental cabbage are distinguished by a wide variety of colors and shapes. So, leafy red or blue cabbage has a bluish-red stem and heavily indented dark purple leaves. Plume cabbage is an elegant plant with light, airy leaves - whitish-green, crimson or lilac. The Hobotan cabbage is especially beautiful. This exotic plant looks like a double rose: in the center of the rosette the leaves are raspberry, and along the edges - various pinkish shades. The edges are finely serrated, strongly wavy, decorated with an emerald and dark green stripe. It is necessary to skillfully use this variety of shapes and colors in combination with the color and shape of culinary products.

Color has great expressive potential. Color combinations help the aesthetic perception of the product. Color can emphasize the hardness or softness, fragility or viscosity of the product, help determine its quality and preparation technology.

The chef-master creates, using the colors of side dishes and main products, the original decoration of dishes, has his own way of finding the right colors. You can achieve amazing expressiveness of the pattern of the dish, using color symmetry or asymmetry, harmonious color nuances and contrasts, regular repetition and alternation of elements in the composition.

A vegetable salad is very beautiful: rows of red tomatoes alternate with green cucumbers, several circles of eggs are placed on top, sprinkled with parsley, and on them is a tomato cap. This is a contrasting bright combination. Or you can combine shades of the same color: brown chicken cutlet, light yellow potatoes (cut into strips), golden fried onions and greenish yellow or golden chervil.

Careful design requires any dish, even the simplest. How nice it looks like ordinary boiled potatoes, neatly sprinkled with chopped green onions or covered with parsley leaves.

Color, its combinations are also very important in the design of cakes and pastries. Bright multi-colored cakes are good for kids; pure light colors, a combination of white and pink, white and blue - for newlyweds, and for a silver wedding - restrained, muted tones. And here you can do without artificial dyes, creating a bright color scheme of creamy white cream, orange oranges, amber honey, scarlet strawberries.

You should avoid piling up in the design of culinary and confectionery products, frivolity. There are many ways and options for decorating dishes, but imagination, artistic flair, and the ability to use the possibilities of raw materials are always needed.

Culinary products are not intended for long-term storage and are usually consumed immediately after production - this is their peculiarity. Therefore, the design motives should be simple. You should not create complex landscapes, drawings of historical buildings, busts and portraits of great anniversaries, and the like. Here there is a contradiction between beauty and expediency.

From the point of view of both aesthetic and consumer, it is better to design culinary and confectionery products with such ornaments that allow them to be cut into pieces or portions without violating general view dishes or products.

It is good to introduce elements of entertainment into the design of dishes for children: a snowman made of potatoes, figures of animals made of eggs, vegetables, etc.

When preparing dishes, you need to carefully consider every detail. Making forshmak (chopped herring), they give it the shape of a herring, galantine - the shape of a chicken. This is aesthetically justified, but one should not strive for complete similarity, since a copy that is too close only worsens the impression. Here the purpose of the product is not masked by the image, it remains a meal. But there is no need to limit your imagination to traditional design.

We must not forget about the content in the name of form: side dishes must correspond to the taste properties of the main product, it must not be cluttered with excess products, vegetables, herbs that are not in harmony with it.

Sometimes it is believed that the more complex the design, the more beautiful the dish. Banquet and specialty dishes and cakes are often overloaded with decorations, spending a lot of work and time on their design, creating thematic drawings from mayonnaise, jelly, butter, etc.

Culinary art is called art because the work of a culinary specialist requires not only knowledge, but also the talent of an artist, aesthetic taste, and invention. And the result of labor bears the imprint of the artistic abilities of a person, embodies the unity of utility and beauty, and seeks to satisfy the aesthetic needs of catering customers. The work of a culinary specialist is creativity “according to the laws of beauty”: a cook and a confectioner can also give the joy of meeting with the beautiful.

Aesthetics- beauty, artistry in the design, organization of something.

Etiquette- the established order of conduct.

The aesthetic activity of a person in labor reveals the level of his development and education. The activities of catering workers can serve as a mirror of their aesthetic culture. A cook, a confectioner, a waiter must be people of high aesthetic culture, which manifests itself in the beauty of manners, communication with colleagues and clients, appearance, in the ability to feel and understand beauty, to seek and create it. The waiter, bartender must strictly follow the rules of service, using various professional techniques in their work. For example, with artistry, carry a tray, hold glasses, a bottle, skillfully uncork it; beautifully laying out a dish on a plate - all this forms a master of his craft, and his work is perceived by others with aesthetic pleasure.

An employee of a restaurant, bar, cafe must be a charming person and outwardly attractive, because. the first impression of a person is formed by his appearance (physical data, costume, hairstyle, manners). Industrial clothes should be beautiful, rational, correspond to the direction of fashion. In such clothes, a person feels more confident, his movements acquire flexibility, accuracy, smoothness, and completeness.

Beautiful and rational production clothes are not a whim, but a requirement of the time. It creates convenience in work, makes you keep clean and tidy workplace, watch your manners. Sloppy, uncomfortable clothing humiliates a person.

You need to be more careful with your shoes. You can not use indoor shoes, sports slippers, sneakers, half-sneakers and very open sandals at work - this is not only not aesthetically pleasing, does not correspond to the working form, but is also harmful to health: such shoes, when worn for a long time, contribute to the development of flat feet, the formation of blood clots, circulatory disorders. And worn-out shoes are generally not acceptable at work. She makes her walk awkward, shuffling, which creates an unsightly picture for clients.

Shoes polished to a shine should be comfortable, beautiful and appropriate for the working environment. Studies by orthopedists have shown that the most comfortable shoes are those with stable small or medium heels, with lacing or webbing at the instep, completely covering the leg, supporting all the ligaments of the foot.

Men are required to pay special attention to their socks, which must match the color of the trousers, and women to tights. They should always be clean, intact and neatly put on. If a woman uses footprints in the summer, then they should not protrude from under the shoes, and for men in the autumn-winter period it is better to wear knee-highs instead of socks.

Hairstyle for workers halls of cafes, restaurants, bars should be modest, neat, not conspicuous. Long hair must be pinned up: they cannot be worn loose at work, because. it is unhygienic and they get in the way while you work. It is not recommended to build intricate hairstyles on your head that require special attention restricting head movement. Men should be a model of neatness: the face is clean-shaven, the hair is cut so that it does not touch the collar.

The right choice of lighting for catering halls is of great importance, both for consumers and for service personnel. Lighting is a very important element of the interior, light can highlight the structure of the walls, give special expressiveness to decorative decorations, it can also expand the room, make the room cozy and relaxing.

Main purpose general lighting- creating a light background, in which interior details are illuminated well enough to make the visitor feel comfortable. For general lighting in halls with high ceilings, light chandeliers or pendant lamps are used, in halls with low ceilings - ceiling lamps with fluorescent lamps. Currently, suspended modular ceilings with fluorescent lamps built into them are widely used. Such luminaires can be provided as a light-distributing element made of plastic or aluminum. In order to create an atmosphere of special cosiness and exclusivity in an ordinary standard interior, fluorescent lamps of reflected light are used.

Local lighting serves to highlight any objects from the general background in order to focus the visitor's attention on them, to emphasize interesting elements of decorative design.

Mixed lighting - this is a combination of general and local lighting, that is, the hall is illuminated with general-purpose lamps, and individual sections are highlighted with additionally directed streams of light, which makes it possible to adjust the lighting, create various lighting effects, and reduce energy costs.

In the halls of catering establishments, natural and artificial lighting should be combined. Natural light can come from one or more sides, sometimes from above. Lighting in the hall should be on duty, normal, enhanced when serving banquets. The enterprise is equipped with a forced ventilation system to remove air containing harmful gaseous substances from the premises and replace it with clean air to maintain the specified air parameters.

Restaurant halls should be well ventilated and temperature regime 16-18 C at a relative air humidity of 60-65%. In establishments with waiter service in the premises for consumers and hot shops, washing ventilation systems should be separate. Ventilation grilles facing retail premises must have a decorative design. Ventilation systems should work silently. At present, special air conditioning units of various modifications for cooling air in trading floors in the summer and heating it in the winter. Air conditioners operate silently, maintain the set temperature and humidity in the halls of enterprises, and purify it. When choosing air conditioners, you should pay attention to the size and design, as they are installed directly in the hall of the catering establishment, the banquet hall of the restaurant. In the summertime, folding sun visors are hung above the windows on the outside of the building or blinds are used on the windows that change the direction of the light flux.

Furniture is a functional element in the interior of enterprises and one of the criteria identifying the type and class of an enterprise. The choice of types of furniture should correspond to the purpose of the enterprise, its type and class, and the style solution of the interior. To general requirements should include:

• increased strength,
• hygiene, aesthetics,
• Compliance with the nature of the service.

The convenience of furniture depends on its compliance with anthropometric data. The convenience of chairs and armchairs is ensured by uniform distribution of the human body weight over the maximum support area, the ability to change the position of the body.

The following types of furniture are used to equip the trading and banquet halls: dining tables, restaurant tables, armchairs, semi-armchairs, chairs, sofas, utility tables for waiters, sideboards, mobile serving tables, refrigerated cabinets for cooling drinks.

Restaurant furniture is subject to increased requirements. It should provide maximum comfort for visitors.

dining tables must have sufficient countertop area, stable construction. Tables are made on metal frames. Along with the traditional four-supported design, tables on one support with a cross at the base are often used in canteens, snack bars and summer cafes.

Tables for restaurants differ from those used at other enterprises in size, finish of countertops, nature of use. The shape of the tables can be square, round, rectangular.

The most important requirements for the table are the optimal area of ​​the tabletop, stability, linking the height of the tabletop with the height of the chair, and hygiene. Most often, the frame of the table is made of metal.

Banquet tables slightly higher than normal restaurant tables. More complex serving requires a large table width. Banquet tables are used for catering. Comfortable and stable tables with inset boards on legs-supports in the middle of the table.

Buffet tables higher than banquet ones, as they are intended for serving receptions at which guests eat and drink while standing.

Armchairs and chairs must correspond to the anthropometric data of a person, that is, have the right height, width and depth.

The comfort of restaurant chairs is ensured by the greater width and depth of the seat compared to chairs.

Chairs and armchairs can be on a wooden or metal base. Leather, leather substitutes are used as a coating. The form of armchairs for halls is connected with their functional purpose.

Modern restaurants are characterized by the location of bar counters in the halls, separate rooms, lobbies. The equipment and design of bar counters should be in harmony with the overall interior of the room.

Bar counter - this is a furniture structure, including the necessary technological, commercial and refrigeration equipment designed for the preparation, demonstration, storage and distribution of bar products. The design of the bar counter should ensure the convenience of the bartender and the comfort of bar visitors.

There are two types of bar counters:

• · restaurant counters, behind which bartenders dispense only drinks, and visitors can comfortably sit down with a glass of any mixed drink. These racks are trimmed with expensive materials, they must be equipped with foot guards, bar stools;
• Stand-alone bar counters for coffee, snack bars or small bars. These racks contain everything you need to organize technological process, combining both the sink, the kitchen and the distribution;

The standard list of equipment required for a bar includes:

• a refrigerator-showcase for a medium bar with a utility room,
• a coffee maker with a dosing device,
• American coffee maker
• electric mixer,
• ice maker,
• dishwasher for glasses and glasses,
• water filters,
• beer dispensing machine - draft,
• · computer terminal with accounting and control system.

The bar counter consists of two parts: a high counter, behind which the bartender serves and serves drinks to the guests sitting behind it, and a low one - the bartender's workplace. Equipment, utensils, inventory are placed on the working surface.

Decorative finishing of the bar counter is made of various materials: solid wood or veneer, natural stone, laminate, ceramics. It may include thread elements. Countertops of bar counters are made of marble, wood, stainless steel or pressed marble chips. Bar stools are specific furniture. They are made mainly rotating, equipped with footrests, and sometimes with a back and armrests.