• LOBSTER TA !L(S) SERVICE> ITEMS N

• LOBSTER TA !L(S) SERVICE> ITEMS NEEDED- 7 l/8" round plate with doily- Serving spoon- Dinner Fork- Steak knife> PROCEDURE- Present lobster tail(s) to guest and offer French service (tail meat removal from shell)+ "Would you like me to se.rvice that lobster tail(s) for you, thus removing it (them) from the shell?"- If French service is declined, provide entrec service to standard service is accepted:- If French service is accepted:+ Place entree plate on service tray+ Using French service, move lobster tail from entree plate to side plate+ Gently lift tail meat using fork to separate meat from shell; cutting tail membrane by running steak knife underneath tail meat+ Separate tail meat from shell completely and immediately return shelled lobster tail to entree plate using service• Repeat as necessary for more than one lobster tail+ Present the completed entree to guest> SERVED WITH A BUTTER TOWER• WH OLE LOBST ER SERV ICE> REMOVE LOBSTER FROM THE TANK (CHECK WITH YOUR COACH TO ENSURE THIS JS TH E CORRECT PROCEDURE FOR YOUR RESTAURANT)- Place lobster on a service tray and cover with a clean napkin- Bring lobster to kitchen- Complete this before entering order into the computer> SERVED WITH A BUTTER TOWER• LOBSTER IN THE SHELL> LINE COOKS WILL CUT THE LOBSTER BODY IN HALF, CRACK THE CLAWS AND KNUCKLES AND PLACE ON A LARGE OVAL PLATE> SERVED WITH A BUTTER TOWER• SHELLED LOBSTER> SOME GUESTS ORDERING MAY WANT IT SHELLED- Enter "shelled" through a PLU, modifier or other cooking instructions> LINE COOKS WILL REMOVE THE TAIL, CLAW AND KNUCKLE MEAT IN THE KITCHEN AND REASSEMBLE INTO THE SHAPE OF A WHOLE LOBSTER WITHIN THE SHELL- Present lobster in shell to guest- Reassemble all meat from shell tableside onto a 10 1/2" oval plate using French service> SERVED WITH A BUTTER TOWER

結果 (繁體中文) 1:

！•龍蝦TA L（S）服務
>需要的物品
- 7升/ 8“輪板台佈
-服務勺
-餐叉
-牛排刀
>程序
-現在的龍蝦尾（縣）的客人，提供法語服務（尾肉切除從殼）
+“你想我se.rvice是龍蝦尾（個），你，因此從外殼中取出（他們）？”
-如果法國服務被拒絕，提供標準的服務entrec服務被接受：
-如果法國服務被接受：
在服務托盤+地點主菜板
+使用法語服務，從主菜板側板移動龍蝦尾巴
+輕輕提起用叉子分開肉從殼尾肉;通過運行牛排刀下方尾肉截尾膜
+從外殼分開尾肉使用的服務完全和立即返回殼龍蝦尾巴主菜盤
•必要時重複一個以上的龍蝦尾
+現在完成的主菜客串
>用黃油塔SERVED

•WH OLE LOBST ER SERV ICE
>刪除龍蝦從油箱（請與你的教練，以確保您的餐廳這個js TH E更正程序）
-在服務托盤和蓋的用乾淨的餐巾紙廣場龍蝦
-把龍蝦廚房
-進入順序放入計算機之前完成此
> SERVED與黃油塔

•龍蝦IN THE SHELL
> LINE廚師將削減龍蝦身體一半，裂縫的爪子和關節和放在一個大的橢圓形板
>與黃油塔SERVED

•帶殼龍蝦
>有些客人訂購可能需要IT炮轟
-輸入“炮轟”通過PLU，改性劑或其他的烹飪說明
> LINE廚師將刪除尾，爪和轉向節肉在廚房和重新組合成的形狀的整只龍蝦WITHIN THE SHELL
-在殼本龍蝦到客
-重新組裝使用法語服務從殼桌邊所有肉類到10 1/2“的橢圓形板
> WITH A BUTTER塔SERVED

結果 (繁體中文) 2:

Next to Selena translated only the part of the hemorrhage belt, then picked up the gauze himself and gently snuck it on Ling Ran's forehead, moving gently and carefully.

結果 (繁體中文) 3:

•龍蝦TA！L（S）服務
>需要的項目
-7 l/8“圓板
-服務勺
-餐叉
-牛排刀
>程式
-向客人贈送龍蝦尾，並提供法式服務（將龍蝦尾肉從殼中取出）
+“你要我幫你把那條龍蝦尾巴弄掉嗎？”
-如果拒絕法國服務，則接受向標準服務提供entrc服務：
-如果接受法語服務：
+將主菜盤放在服務託盤上
+使用法式服務，將龍蝦尾從主菜盤移到側板
+用叉子輕輕地抬起尾肉，把肉和殼分開；用牛排刀在尾肉下麵割下尾膜
+將魚尾肉與殼完全分離，並立即用服務將帶殼龍蝦尾送回主菜盤
•必要時對多條龍蝦尾巴重複上述步驟
+向客人展示已完成的主菜
>配黃油塔
•活龍蝦服務
>把龍蝦從魚缸裏拿出來（和你的教練確認一下，確保你的餐館的程式是正確的）
-將龍蝦放在服務託盤上，並用乾淨的餐巾蓋住
-把龍蝦帶到廚房
-在將訂單輸入電腦之前完成此操作
>配黃油塔
•龍蝦殼
>廚師會把龍蝦切成兩半，弄破爪子和指關節，放在一個大的橢圓形盤子上
>配黃油塔
•龍蝦殼
>一些點餐的客人可能想要去殼
-通過PLU、modifier或其他烹飪說明輸入“shelled”
>廚師會把廚房裏的尾巴、爪子和指關節肉去掉，重新組裝成一個完整的龍蝦殼
-向客人贈送帶殼龍蝦
-使用法式服務，將所有的肉從蛋殼桌邊重新組裝到一個10 1/2“的橢圓形板上
>配黃油塔