October 1st is Sake Day. This original drink requires a special serving. Japan has developed a whole set of rules. One of them is what temperature the drink should be served to guests. There are two types of serving: expensive sake is served chilled, but cheaper sake is warmed in a water bath to room temperature. Usually the drink is served at 22-30 degrees. AiF.ru understands at what temperature spirits and wines should be served.

Champagne

Champagne must be cooled before serving - lowered into a bucket of crushed ice and cold water. Because the optimal temperature for serving a sparkling drink is 6-8 degrees.

Red wine

The rule of thumb for red wine is to serve it at room temperature. But there are nuances. For example, aged wine is served at 16-18 degrees, a little cooler than the temperature in our homes. Experts emphasize that the word “room” means the temperature in French castles, and it was much cooler there than in our apartments. Therefore, good and expensive wines should still be slightly cooled.

White wine

Dry white is served at a temperature of 6-9 degrees, the so-called cellar temperature.

Cognac

It should be at room temperature, around 20 degrees. Before serving, you just need to put the bottles in the room if they were in the cellar or somewhere else in the cool. But not in the refrigerator, strong aged drinks should never be stored there, it is deadly for their flavor.

Keep in mind that heating cognac, putting it near the fireplace, for example, is not allowed. It will lose its flavor.

Whiskey

Whiskey with ice is a killer for the drink. The ice will instantly kill the subtle flavors of the "nose" of the whiskey. This drink is served in the same way as cognac - at room temperature. If you still want to cool it down a little and dilute it, then it is better to use cool (but not icy) non-carbonated water.

Vodka

Vodka is often frozen in the freezer and served all in hoarfrost. It's effective, but wrong. Ice vodka acquires some viscosity, but loses its taste qualities, which it actually has. The best temperature for serving vodka is 5 degrees for hot weather (the bottle is well chilled in the refrigerator) and 10-12 degrees for winter (the bottle can be taken out of the cellar or kept in the refrigerator for a short time).

Beer

The serving temperature of beer, like vodka, depends on the season. In summer - about 6-7 degrees, and in winter - 10-15 degrees.

Rum

Good aged rums are best served like whiskey and cognac - at room temperature. But in golden, spicy or white rum, it is quite possible to add an ice cube.

Gin

Gin is served well chilled with ice. Although in its pure form, gin is not drunk very often. Much more often this drink acts as an integral part of cocktails.

Sambuca

Most often, sambuca is set on fire when serving. And served burning with coffee beans. It is beautiful. But try cold sambuca with ice - it tastes much better than hot.

When offering alcoholic beverages, the time of year must also be taken into account. On hot days, dry white wines with a refreshing taste should be recommended, in winter - strong red table wines, cognacs.

When serving alcoholic drinks, remember that drinks for a group of guests are served in a bottle, for one guest - in a carafe of the appropriate capacity. In order to be easy to pour, the decanter should be filled to 3/4 of the volume.

Before putting the bottle with the ordered drink on the table, the waiter must show it to the guest. To do this, it is necessary that the bottle be labeled to the guest, which will allow him to make sure that the order is correctly executed. You can open a bottle only in the presence and with the permission of the guest.

After showing the bottle and opening it, the waiter pours a test sip for the guest. Raising a glass (glass) against the light, the guest has the opportunity to check the color and transparency of the wine. By aroma, he determines his bouquet. Having received consent, the waiter fills the glasses (glasses) of all the guests present at the table and the last - the glass (glass) of the owner of the feast. When serving a large group of guests, the owner (organizer) does not pour a test sip.

In vodka, Madeira and Rhine wine glasses, the drink is not topped up by half a centimeter. Lafitte glasses and champagne glasses are filled 2/3, wine glasses - half.

The waiter refills only completely empty glasses, glasses, wine glasses. In order to top up a drink that has not been drunk to the end, it is necessary to first obtain the consent of the guest.

Offering and serving non-alcoholic drinks. Mineral water and carbonated soft drinks should be chilled to 4-6°C, as this makes them more palatable and better thirst quencher. The waiter brings bottles of drinks in his hand or on a tray and opens them only in the presence of the guest. Having received the permission of the guest, the drink is poured into a glass up to half or 1/3.

Chilled water with ice is served in jugs or carafes, with individual service - in a glass of conical or cylindrical shape.

Juices, kvass, fruit drinks, soft drinks of our own production are served in jugs, poured into conical glasses or wine glasses. Tomato and vegetable juices are served separately with salt and black pepper.

Offering and serving hot drinks. Hot drinks (tea, coffee, cocoa, chocolate) have a tonic effect on the human body, increase its efficiency. They are served for breakfast, lunch and dinner. The special service also ends with a cup of coffee or tea. The temperature for serving hot drinks is 75 °C.

Coffee dispensing depends on the preparation method. Black coffee can be prepared in a coffee pot according to the number of servings indicated. To maintain the temperature, it should be carried in a coffee pot and poured on a utility table or directly into guests' cups. The coffee pot with the remaining coffee is placed on the table on the right side of the guest. Coffee can be served in cups and saucers. At the same time, the waiter approaches the guest from the right and places a cup and saucer in front of him.

Knowledge of the basic rules of table setting. The word "serving" in translation from the French "servier" means, on the one hand, preparing the table for eating, that is, arranging dishes in a certain order, and on the other hand, a set of items (utensils, cutlery, table linen) intended for this goals.

Table setting is a creative process, characterized by multivariance and depending on a number of factors:

Meal times;

The range of dishes available on the menu and how they are prepared;

service methods;

Types of service and other factors.

When using serving items, certain rules must be observed, in general, they boil down to the fact that the used tableware and cutlery must always be polished to a shine and each serving element must have its place on the table. Serving begins with the arrangement of porcelain dishes, then the cutlery is laid out, glass or crystal dishes are placed. Serving ends with the placement of napkins, after which cutlery with spices and vases of flowers are placed on the tables. A guideline in the distribution of serving items is the folds on the tablecloth or the arrangement of chairs, which are usually placed according to the number of guests with an interval of at least 30 cm. In order to make guests feel comfortable and it was easy for the waiters to serve them, 60 -70 cm for everyday service and 80-100 cm for banquet service.

In the most general terms, there are two types of serving: preliminary and performing.

Preliminary table setting perform in the process of preparing the restaurant hall for service. It includes the minimum number of items that can be used to complete an order.

Executive table setting - serving, which is made according to a pre-known order menu, usually when serving banquets and other events.

Preliminary table setting for breakfast involves the presence of a pie plate, a snack device, a teaspoon, a wine glass, and a napkin. Depending on the proposed menu, there may also be a butter knife and a snack plate. Such a serving includes a minimum set of items (Fig. 4.2).

Rice. 4.2. Table setting for breakfast

Preliminary table setting in the daytime includes a patty plate, cutlery, wine glass, napkin.

During lunch, according to the menu of custom dishes, serving includes pie, snack plates, snack and cutlery, a glass, and a napkin (Fig. 4.3).

Rice. 4.3. Dinner table setting

For service in the evening, dishes and cutlery are additionally received from the menu of ordered dishes. Tables are pre-served with patty and snack plates set on small cutlery, snack and cutlery (without a spoon), napkins, wine glasses, spice utensils, flower vases (Fig. 4.4).

Rice. 4.4. Table setting for dinner

When serving, snack and dinner plates are placed on the table at a distance of 2 cm from its edge (opposite the center of each chair). To the left of snack bars or small canteens, patty plates are placed at a distance of 5-10 cm, while their center should be on the same line. Those cutlery that is customary to stack on the right side of the plate are placed in the direction from left to right, the cutlery that is customary to be stacked on the left side of the plate is placed in the direction from right to left. The guest takes the appliances in reverse order.

When arranging glassware, one of the objects is always placed at the tip of the cutlery knife. In cases where it is planned to serve several glass items (glasses, glasses of different capacities), the location of each of them is determined by the sequence of serving dishes and drinks. It is convenient for both guests and waiters when glasses for drinks served with an appetizer are in front, and glasses, glasses intended for use during dessert, are behind them. Wine glasses and glasses can be installed diagonally. It is also possible to place them in a triangle.

As a result, the following general rules can be formulated:

The main container is a glass, which is intended for a drink served with the second course;

You should not set the table with more than three pieces of glass;

When serving drinks ordered additionally, the waiter serves them with other glasses, wine glasses, etc. (Fig. 4.5).

Rice. 4.5. Options for table setting with glassware for drinks (glasses, wine glasses, glasses, glasses): A - with portioned service: 1 - a glass for beer, 2 - a glass for cognac; b - when serving a two-course dinner: 1 - a glass for a drink for the second course, 2 - a glass for dessert wine; V - when serving a three-course dinner: 1 - a glass for a drink with a fish dish, 2 - a glass for a drink with a second meat dish, 3 - a glass for dessert wine; G - a table setting option with glassware for a three-course dinner.

The basic rules of table setting are not something unshakable. Each waiter, guided by them, can be creative in solving the issue and offer their own version of the location of cutlery and crockery. However, it should be appropriate and create maximum comfort for guests.

The term "room service" was for some time used in relation to any service in the guest rooms of a hotel. Nowadays, it is used in a narrower sense - serving food and drinks in rooms. Wanting to specify this type of service, some hotels also use such concepts as "breakfast in the room", "lunch in the room", "dinner in the room".

Service in hotel rooms requires special training of staff. It is connected not only with the fulfillment of the wishes of the guests, table setting, the sequence of serving dishes, service techniques, but also with the rules of conduct for staff in the room.

Hotel customers make orders by phone directly to the maitre d', as well as to the maids who maintain constant contact with the maitre d'. In large hotels, orders can be taken by a duty or senior waiter.

When accepting an order, it is mandatory to take into account and record the following data:

1) the number of the room in which breakfast, lunch or dinner should be served;

2) the number of guests served;

3) detailed description and quantity of ordered dishes, snacks, drinks;

4) the time of submission of the order.

Having accepted the order, the head waiter passes it on to the direct executors: the waiter, the kitchen workers.

For service in hotel rooms, special tableware and appliances are used (metal deep dishes with lids, metal coffee pots, teapots, creamers, various coasters, appliances and equipment for heating and maintaining the temperature of hot dishes and drinks directly in the room), rectangular trays, service trolleys of various designs, lightweight folding portable tables.

There are special rules for serving guests in rooms:

1. The order (breakfast, lunch, dinner) must be served either on a tray or on a mobile service trolley or table. In the case of using a tray, the waiter must carry it in his left hand. The right hand must remain free to open or close the door, rearrange any item on the tray, etc. When moving along the corridor or passages, the tray is held at the shoulder and only before entering the room is it lowered to chest level.

2. You must first knock on the room and enter after receiving permission.

3. You should say hello to the guest (guests).

4. If the guest is going to have breakfast in bed, the tray must be served from the side. If two people have breakfast in bed, a separate tray is served for each.

5. When serving an order (breakfast, lunch, dinner) for one person, everything is placed on a tray in the same order as on a table in a restaurant.

6. If the guest is going to eat at the table in the room or on the balcony, then the table should be covered with a tablecloth. The tray can be put on the table or rearranged from the tray to the table.

7. In the room, the waiter should not stay longer than required. You can only talk to a guest if he asks something himself. In any situation, the waiter must observe delicacy.

When organizing service in restaurants (cafes) of hotel complexes, the following food conditions are usually offered:

1) full board, that is, three meals a day (breakfast, lunch and dinner) - Full Board (FB);

2) half board, that is, two meals a day (breakfast plus lunch or dinner) - Half-Board (HB);

3) only breakfast, that is, a single meal - Bed and Breakfast (BB).

Special food conditions are created in hotels operating in the club recreation system (except for three meals a day, a large selection of free snacks, alcoholic and other drinks is offered throughout the day) - All inclusive (all included in the price).

In all hotels, special attention is paid to breakfast service. Breakfast starts the day of the guests, and its organization largely determines whether the start of the day for the guests will be good or bad. Unlike lunch and dinner, almost all guests staying at the hotel come to breakfast. In this regard, attention should be paid to the following points:

The breakfast room must be clean and well ventilated;

Despite the early hours (breakfast can start as early as 6:00), employees should be alert and active;

An uninterrupted service process must be ensured.

There are the following breakfast types :

1. Continental breakfast. The name comes from the English language (continental breakfast) and describes the breakfast that has been adopted on the European continent for many decades. Currently, it is not the only type of breakfast used in hotels in different countries. Continental breakfast includes: coffee, tea or hot chocolate, sugar, cream (milk), lemon, two types of marmalade, jam or honey, choice of baked goods, butter. On Sundays it is supplemented with a cold egg. In many European countries, continental breakfast is included in the price of hotel accommodation.

2. Extended breakfast. This type of breakfast has become widespread in Europe since the mid-60s. In addition to the continental breakfast, guests are offered: juices (orange, grapefruit, tomato), a dish with sliced ​​ham, cheese and sausage, egg dishes, yogurt, cottage cheese, dry cereal. During breakfast, buffet service is most often organized or the waiter brings a dish of cold cuts, puts it on plates and leaves the dish on the table. Egg dishes are prepared according to individual orders.

3. English breakfast. In the classic version of the English breakfast begins with morning tea or coffee (possibly hot chocolate) brought to the room. It also includes sugar, baked goods, toast, butter, jam, honey, preserves. This so-called "short breakfast" (short breakfast) can be supplemented with egg dishes (scrambled eggs with ham or bacon, eggs fried on bread, omelet with ham or mushrooms, etc.), fish dishes, cereal dishes (oatmeal or soup milk or water with sugar or salt). The English breakfast is served in the same way as the expanded breakfast. If a guest orders a fish dish or oatmeal instead of egg dishes, then an additional fish utensil or a tablespoon is served.

4. American breakfast. At an American breakfast, it is additionally offered: ordinary drinking water with ice cubes, fruit juices, fresh fruits (grapefruit, watermelon, berries with milk or cream) or fruit compote (plums, peaches), cereal dishes (corn, rice flakes), a small portion of meat, pie, etc.

Any feast begins with a choice. A person goes to the store and finds himself face to face with a huge assortment of vodka products, which is quite difficult to navigate.

Here is a small set of folk worldly wisdom that will help in this holy cause.

Shop

We must trust the store unconditionally. If something confuses us in it, it is better not to tempt fate. Gatherings at a beautiful vodka table deserve high-quality vodka. Personally, I would rather drive an extra 20 miles to a trusted trading establishment than risk the health of my friends and myself.

Vodka brand

If there is a manufacturer whose product quality we trust unconditionally, then thank God.

When there are no special preferences or you want to try something new, we start researching.

In general, the main components of vodka are alcohol and water. Everything else is gag and amateur performance of expensive manufacturers.

If the product description contains the words “extra” or “highest purity alcohol”, we resolutely put the bottle back on the shelf and look further.

All tricks with the composition are designed, first of all, to soften the taste of the drink, and secondly, to avoid morning sickness.

If, due to the extremely small font, we cannot read at all what is written about vodka, naturally, we will refrain from purchasing. Let their cats in the bag drink themselves, pests.

Bottle.

Logic suggests that if there are two vodkas side by side at the same price, and a bottle of one of them is replete with a variety of gadgets - voluminous inscriptions through the drink, carving, a very original shape, gift wrapping, and so on - this could not but affect the quality of the product itself.

It is necessary and sufficient not to run into a fake - the presence of a dispenser in the neck, a branded bottle with factory molding on glass and high-quality etiquette. Everything else is from the evil one, the machinations of marketers-pickpockets.

That's all, bought a dove. Now it should cool down.

There are several opinions about What temperature should vodka be cooled to?.

The most common is cooling in the freezer, that is, to a certain density and oiliness.

Yes, at this cooling temperature, vodka has no smell. As well as taste. There is only one thing you can do with it - throw a lump from a pile into your throat.

And here we are faced with several negative factors.

By freezing the drink, we are not able to test it for taste and smell, and this is important.

Direct indicators of the quality of vodka are that after the first glass it should not distort and, in terms of taste, it should be drunk without snacks.

And in a frozen form, all vodkas are the same, and a fake vodka has every chance of being drunk in the same way as noble drinks.True, the effect, especially in the morning, will be strikingly different.In addition, there is every chance to chill the throat with the most unpleasant consequences.

The second and, in my opinion, the most correct opinion on the temperature of consumption is cooling in the range from plus five to plus ten degrees.

In other words, on the bottom shelf of the refrigerator.

The third opinion is to drink vodka at room temperature.

I am afraid that I have not reached such heights of enlightenment to drink warm vodka.

SERVING ALCOHOLIC DRINKS The following rules for serving alcoholic beverages are observed during ceremonial receptions:

3-4 types of different wines are served depending on the dishes offered;

As a rule, alcoholic drinks are not served with soups (only mineral water can be on the table), however, in some countries it is considered appropriate to offer dry sherry, dry Madeira with mushroom soup, and dry white wine with fish broth (in Sweden) .

Various dishes from lamb, veal, game are served with semi-dry red wines. Fortified red wines are served with steak, pork.

For hot appetizers (pies, etc.) they offer the same drinks as for the main course.

How to open bottles

Bottles are opened in the kitchen, with the exception of champagne. Particularly aged wine can be opened at the festive table with close friends. A bottle sealed with steel is first opened with a knife, the steel capsule is cut slightly below the edge of the bottle. The corkscrew is not screwed very deep into the cork, as the cork can be pressed into the bottle or crushed. A bottle with pieces of cork floating on the surface of the wine is not served at the table. If the crumbs get into the bottle, they are drained before serving. Usually wine is served on the table in the original bottle. A bottle of champagne in an ice bucket is placed on the edge of the table or on a serving table. Open it without taking it out of the bucket. Cover the cork with the tip of the napkin and hold it with the thumb of the left hand. With the right hand, the cork is released from the wire. The left one, protected by a napkin, slowly turns the cork inside out. They try to open the bottle silently. To do this, when opening champagne, you need to turn the cork to the side before the last turn. The bottle at this point is held slightly tilted so that carbon dioxide can escape from it, creating pressure. And the last rule - you can not open the bottle by hitting the bottom with your hand.

How to fill glasses

The bottle is held with the whole hand, approximately at the level of the label, so that the index finger is on the neck. When pouring wine, try not to sharply tilt the vessel, so as not to shake up the possible sediment. When pouring, they try not to let the neck of the bottle rest against the edge of the glass. Lifting the bottle, you need to slightly lift it so that the wine does not spill onto the tablecloth.

Drinks are poured from the right hand of the seated person. From a full bottle, they first pour themselves to prevent the cork from getting into the guest's glass. The owner of the table, having poured the first drop for himself, first fills the glasses of the ladies, then the men, and lastly, himself.

Vodka is filled from 3/4 to 4/5 glasses. Glasses are poured halfway with wine or without adding 2 cm to the edge (large glasses are served for weak wine). A glass or a glass while standing on the table. Only a tall champagne glass is taken in hand. Wine is poured again only when the glass is empty. Pouring wine into an unfinished glass is insulting, as the guest may see coercion in this. The glass of a guest who has risen from the table for a while is not filled.

Cupcakes, punches, cocktails served in tall glasses. Pieces of edible ice are placed in the punch immediately or served in a lollipop with tongs.

Kryushon is prepared in a special vessel - kryushonnitsa, placed on a crystal tray, with a set of crystal goblets. Pour into glasses with a crystal pouring spoon and serve from the right with the right hand.

When serving alcoholic beverages with snacks and meals, it is necessary to achieve a good combination of drink and dish. This will help to most fully reveal the taste of both. The wrong combination can spoil the taste. When ordering, the waiter should, if necessary, give recommendations.

For all snacks , especially spicy (pickles, marinades), the waiter may recommend vodka (serving temperature - 10 ºС, poured into vodka glasses with a capacity of 50 ml) or bitters: Okhotnichya, Starka, Petrovskaya. An individual order is served in a glass, for group service - in a carafe or bottle.

For soups It is not customary to recommend wine, but if the consumer still wants to order it, then you can offer fortified wines: Madeira, sherry, port wine, which are poured into Madeira glasses with a capacity of 75 ml. These wines are served at room temperature.

For hot snacks It is customary to serve the following wines:

- to fish and dishes from light poultry meat - white;

- to meat, from poultry, game - table red.

To the second dishes of fish and seafood it is better to offer white dry or semi-dry wines: tibiani, sylvaner, semillon, aligoté, fetyasca, rkaceteli. They are poured into rhine wine glasses and served chilled.

To the second courses of meat and game red dry wines are recommended: teliani, mukuzani, they are served in lafitte glasses. In winter, they are heated to 30 ºС, and in summer they are served at room temperature. Dry white wines, as well as dry or semi-dry champagne, can be offered with poultry and game.

With vegetable dishes (cauliflower, beans, asparagus, stuffed vegetables, mushrooms) white semi-sweet table wines go well: chkhvari, tvishi, tetra, psou, etc. They are cooled to 15–18 ºС and poured into Rhinestone glasses.

To sweet dishes and fruits Dessert wines are served: Muscat, Tokay, Lydia, Southern Night, Cahors, chilled to 10–12 ºС, in Madeira glasses.

For fruits, sweets - semi-sweet, sweet or nutmeg champagne in glasses, serving temperature 8–10 ºC, it is combined with mild cheese, almonds, pistachios and other nuts, as well as ice cream, confectionery.

The technology for serving wine and vodka products requires compliance with the following rules.

the visitor is first shown the bottle, turning it with a label, asking permission, then opening the bottle.

when opening bottles use a combined tool. The metal capsule on the bottle is cut with a knife, which is on the corkscrew; the plastic cap is cut off at a level of 5 mm from the edge of the bottle neck; sealing wax is removed from the neck at the same level; especially carefully remove the cork from the bottle, without piercing it through with a corkscrew: with the left hand, the waiter holds the neck of the bottle with a napkin folded several times, and removes the cork with his right hand; the neck of the bottle is immediately wiped with a napkin.

holding the bottle in his right hand and the napkin in his left, the waiter approaches the customer from the right side and pours a sip of wine into his glass, after which he slightly raises the neck of the bottle, turning it around the axis to the right to avoid drops on the tablecloth); having received the permission of the customer, the waiter pours wine into 3/4 of the volume of the glass.

when serving visitors who come in a company, the waiter, before filling the glasses, receives permission from each visitor, and it is customary to pour wine first for women, and then for men, and finally - to the one who ordered it.

pouring wine into glasses or shot glasses, the waiter places the bottle on the table, and in a full-service banquet, he first pours wine for customers, and then places the bottles on the back table.

after filling the glass, the neck of the bottle gets wet every time on the handbrake so that drops of wine do not fall on the tablecloth.

pouring wine from a bottle or decanter, you can not touch the glasses with them. if the wine still gets on the tablecloth, then the stain, especially from red wine, should be sprinkled with salt and covered with a napkin. drops of wine on the stem of the glass are removed with a handbrake without removing the glass from the table.

it is not allowed to pour drinks into the glasses of visitors across the table or from the left side with the right hand.

drinks in glasses, piles, glasses, which are pre-poured on an auxiliary table, are served on the left side of the visitor with the left hand and placed in the center of the plate or to the right.

There are special ways and rules for serving champagne.

champagne is pre-cooled by placing the bottle in an ice bucket, covered with a napkin and leaving only the top of the bottle outside.

champagne is uncorked, having received the permission of the visitor and taking some precautions: the neck of the bottle is covered with a napkin, the bottle is held slightly inclined, but do not bend over it and do not turn it towards the visitor; the thumb of the left hand is kept on the cork all the time, and the wire lock is carefully untwisted with the right hand, then, taking the bottle in the right hand (under the napkin), the cork is carefully removed with the left hand, turning it in the neck of the bottle and gradually releasing the released carbon dioxide.

they try to open the bottle with minimal noise and immediately pour champagne, filling the glasses carefully, with a thin stream.

champagne can be poured into glasses placed on a tray.