When it comes to such a concept as "buffet" associative built specific number of the king's feast, feast, where tables groaning with food, where everyone chooses himself liked the dish. "And I was there, honey The benefits of honey: tasty recovery -Beer drank ... "Breakfast Buffet - kind of service offers on the principle of a buffet. Abundance, luxury, refinement and a variety of snacks Low calorie snacks   and brought hot meals buffet at the most popular form of power, which is practiced in expensive hotels and on cruise ships, at official receptions and large corporate events.

What's buffet

Catering buffet - one of the most common and convenient types of food in the hotel complexes to serve large groups of people simultaneously. At the same time in separate tables by assortment groups lined appetizers, salads, hot dishes, fruits, juices, desserts, put the container with hot drinks. Nearby is a serving table, where the mountains are pure a la carte dishes, cups and glasses lie devices - spoons, forks and knives, a stack of paper napkins. Separately, there is a bar where drinks are presented and ranks rubbed to a shine glasses, wine glasses and stacks.

The principle of operation offers simple: you must make a choice dishes, take a plate, tools and self-serving to impose itself vending dishes, pour tea or coffee, cocktail or juice. The bar serves a bartender and waiters only help in the selection of guests and holiday meals. In expensive restaurants at hotels or corporate events waiters serve guests at the table, pouring drinks and taking away dirty dishes.

Swedish offers this kind of service at the reception called "smergasbrod", which means in translation "sandwich table." Historically, the name of the "buffet" came from the Scandinavian tradition when taking a large number of guests to put all the dishes at once on one long table where everyone invited can see and appreciate the menu, and choose what he likes. Over time, the civilized world has adopted a similar experience and began to apply it everywhere at banquets and receptions.

The rules of etiquette when receiving "buffet"

Each guest, taking part in a banquet-type "buffet" should choose the dishes and the amount of food that he liked to take a plate, devices in the left arm, the right to impose and carry food to your table. Bread and rolls made to put on a separate Pyrozhkov plate, which is usually put on the left of the diner plate with the main meal.

Use the device after a meal placed on a dirty plate parallel to each other: first, the knife blade to the fork, then fork the concave side in the bottom of the dish. It's kind of a sign to the waiter that the guest finished eating. The waiter can remove the dishes or guest have to carry their own dirty plates and cutlery on a specially equipped for this purpose the table. Again, if desired, select other meals and snacks, desserts.

Immediately apply all the dishes in one plate is considered bad manners. You can come to the buffet as many times. However, the gain in store take-away food is not accepted. It is considered bad taste to come to the table at home or beachwear Beach clothing: a bathing season in full dress . According to the rules of etiquette is necessary to visit a restaurant in a city or business suit on special occasions - in evening dress.

It is interesting

In the Middle Ages, when the Swedes lived in small houses, the planning of a considerable number of visitors arrival snacks prepared in advance: did billet dolgohranyascheysya food. Salted herring, smoked meat, cooked vegetables and potatoes were exhibited on a large common table, each guest imposed itself as much food as he wanted. Swedes themselves a type of food called "Russian", arguing that Russian custom of the feast to begin with salt under the icy glass of vodka served as the starting point for the organization of this type of service offers.

Breakfast Buffet from all types of power tourist travelers is particularly popular because it guarantees long-lasting satiety throughout the day, a luxurious selection of food for every taste and speed of service that does not depend on the efficiency of cooks and waiters.

Jeanne Pyatirikova