1, menu, menu, wine list application

2. Corporate culture

3, management rules and regulations

Step 4 be polite

5. Standing posture

6. Walking posture

7. Tray

Step 8 pour wine

9. Fold the mouth cloth

10, table layout

1 1, pot, serving.

12, closing phase

In addition to the training of the above services, it also includes the following systematic knowledge of hot pot bottom materials and seasonings.

1, hot pot bottom material making

The main system is to learn how to use dozens of natural spices to cook authentic Chongqing hot pot bottom material according to the standard ratio. Here, we focus on learning about ingredients, cooking methods, cooking time and so on.

2, raw material processing

Mainly learn how to deal with dozens of boiled ingredients such as beef venetian blinds, tripe, duck intestines, beef and mutton, fish fillets, meatballs, pig blood, tofu, coriander, chrysanthemum morifolium, mushrooms, etc.

Step 3 make soup

The main system is to learn how to cook the top Chongqing hot pot soup base with old hens, old ducks, pig bones and other ingredients. Here, we focus on learning how to make spicy soup base, spicy soup base, seafood soup base, clear soup base, as well as cooking and seasoning knowledge.

Step 4 make sauce

Mainly to systematically learn the knowledge of ingredients and production methods of various sauces (dips).

5, swish cooking dishes

The main system is to learn the cooking methods of various Chongqing hot pot dishes. Here, we focus on learning and mastering the cooking methods and skills of each ingredient; Add knowledge of soup and soup base to customers halfway.