Angelbites And Snakebites

Openings & Vernissages: question format

The inauguration of a shop, opening a new showroom and presentation of a new office building of communication events are ever more elaborate and sophisticated.

it is important that each element of the day is aligned with the market positioning of the reference product, which means that if the store has a medium-and high-end product offers (and price) high, the service of catering chosen for the occasion will offer high values \u200b\u200bwith regard to food quality, presentation, elegance Service and punctuality and courtesy with which the staff will welcome guests.

Often the risk is that of a balanced result: a beautiful presentation, but poor quality of finger food, quality products or service but not the height. Often the top planking beautiful buffet, which then end up being "looted" and, after half an hour, give a rather poor performance, with trays and half-empty glasses and flutes used spread on tables or on the buffet itself. In this case the problem is the organization of the service, because if you schedule an event for, say, 6 hours for the entire duration of the catering should be taken to restore trays is not complete, to arrange the buffet so that it is always tidy and nice, and tidy the whole area where the service takes place.

Especially when the cocktail is organized in showrooms or at least fairly large areas, the risk is spread across the area with glasses, plates and skewers used in cocktails.

To avoid this problem it is best to plan ahead:

1) positioning of bins at strategic points for disposable accessories (napkins, skewers, cups). If the guest is the trash on hand, use it for sure. And if the trash is not the classic waste bin, the better ...

2) support the placement of tables near the buffet. The basic rule is that it should be placed on the buffet food and beverages, tables on the perimeter, well-separated, guests and set a glass plates used. So everything is clean you do not ever confuse it with the accessories already used.

3) the service room should be structured so that some of the waiters are always around the buffet to serve our guests and restore order and keep the buffet trays. The other party will be responsible for cleaning the tables support, collecting glasses and flutes used by guests with elegant trays (preferably silver), and place in the general area where Guests move.

In this way can be the first guest of the day that the last service before the closure will be in the same way: in a gentle, elegant and impeccable.

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Catering & Banqueting Blog: The Banqueting at Palazzo dei Congressi Riccione

Catering & Banqueting Blog: The Banqueting at the Palazzo dei Congressi Riccione

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Banqueting at The Palazzo dei Congressi Riccione

Terminate the summer break and resumed the season Riccione congress promises to be full of great news. The focus is of course the New Palace of Congresses, futuristic structure built in the heart of the city and inaugurated last May 24.

Closed parenthesis dedicated to final touches and holidays, the first events to be hosted at the meeting were the Nike Italy, who presented new proposals to the sales network in early September 2009.

Catering & Banqueting Italy has been classified by Nike for the construction of catering services: coffee breaks during the meeting in the plenary hall "Concordia", lunch buffet menu light, consistent with the target sports, and an evening "Under the Stars" on the panoramic terrace on the 5th floor of the Palazzo dei Congressi.

The area of \u200b\u200bthe Palazzo dei Congressi Riccione, named in a very suggestive way "Riccione City Eye" for the location and spectacular views, riseverà a substantial upgrade in late September and early November graces the cover of a substantial portion of the large terrace. In this way, covered and heated spaces available for the restaurant from the current 300 square meters to nearly 650. In this way also will double the campground at medium to large events.

The flexibility of the Palazzo dei Congressi Riccione comunque uno dei fattori vincenti di questa struttura anche dal punto di vista della ristorazione.

Ieri, 23 settembre 2009, è stata realizzata la prima cena di gala all'interno della sala plenaria Concordia, per l'occasione suddivisa in due porzioni grazie al sistema di pareti mobili di cui è provvisto quasi ogni ambiente al palacongressi.

Per conto di Assicoop Catering & Banqueting Italia ha allestito nell'arco di poche ore una perfetta mise en place con oltre 300 coperti: argenteria e cristalleria come standard per una cena raffinata ed elegante che ha "inaugurato" la sala plenaria del centro Congress also from the perspective of the restaurant.

Before the gala dinner, show-action actor Ivano Marescotti. So even if a bit 'behind schedule, the cocktail aperitif offered to over 300 participants at the meeting in the foyer of the Palace of Congresses.

great satisfaction from the organization and, judging by the response obtained from the chef's Lucio Antonietti, also by all the participants, who were considered very a positive event in many ways "inaugural", signed by Catering & Banqueting Italy.

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How to choose the right location where you make your reception in New Photobook


A location should be chosen with the same method by which we would choose a suit: a day of leisure, maybe to spend with friends and unpretentious style is casual and informal fine. However, if we receive an invitation for an important occasion like a wedding, of course we dare a bit 'on some small detail, but also our whole look will be up to the task.
Besides catering allows you to create everything and now the opposite of everything, so it is You can easily choose a location or traditional thinking about something really exceptional, since, if we have chosen the right partner, we should not have any problem in any case.
however, and the board may be trivial, but our experience teaches us that it is not, the key parameter for evaluating a location is functional rooms and space available.
Thinking of inviting guests to a 1000 conventions when the restaurant area can accommodate up to 200 people can always absurd: rather, perhaps, find an alternative that is enough to accommodate all the guests comfortably and without sacrificing any.
One of the worst situations, in fact, is this: be faced with many more visitors than it can accept the location, maybe because the event had an unexpected success.
course the elasticity of your catering can be very high, especially if the service in question is rather "soft" (as it can be a cocktail or a coffee break), although guests doubled, and stocks staff should be sufficient (at worst someone could wait a bit 'more to be served).
However, situations more "important" as the lunches and dinner parties, or even worse, such as weddings and ceremonies, which tend to follow the formula of the guests places where that is, each has its own assigned covered, you should find a suitable location.
How to evaluate the spaces? The basic rule of food that provides each guest seated at the table needs at least 1.20 square meters of space. This means that if you have 100 guests, the room should be large at least 120 square meters: this space, of course, is net of furniture, ladders or other items that might be very colorful and decorative, but could easily make it impossible to place all the messengers. Often
period homes, especially those that exude centuries of history and a turbulent past, are rich in this type of restriction. Of course nobody expects that 1000 years ago was planning le sale per accogliere i nostri ricevimenti! Tuttavia è bene tenerne conto, consultando non soltanto fotografie e magari piantine, ma effettuando sempre un sopralluogo con un esperto che riesca a capire pregi e difetti di ogni situazione e sia in grado di darvi i suggerimenti più opportuni.
Molte ville, palazzi e tenute sono oggi sede abituale di eventi organizzati con il catering: in questi casi tutto è più facile, perchè ci si può basare sull'esperienza di chi ha già operato sul posto e ne conosce a memoria ogni centimetro.
Chi invece è sempre alla ricerca di qualcosa di nuovo e diverso, o magari desidera semplicemente non fare come fanno tutti, ma dare un tocco di originalità al suo evento, non deve per questo feeling weak, but simply to assess more carefully all the alternatives.
who is blessed with a large and comfortable villa can of course make it the seat of a Pharaonic feast: maybe a nice cocktail on the veranda and dinner in giaridno lush and the pool. All beautiful, of course. But what if half the evening then unleashed a nice summer storm?
In this case there are only two alternatives: either the villa has plenty of room inside, where you can move the necessary receipt (just a few hours in advance), or you must use shell temporenee as marquees and gazebos. Today there are almost every shape and size, and some are breathtakingly beautiful, and externally, with slender and elegant shapes, both internally and through ceilings, wrought-iron chandeliers and furniture are able to transform them into real living rooms.
With solutions like this (which however, must necessarily plan ahead), you can turn your perfect location, a simple garden or a beach, and get a surprisingly positive result.
fact have not only accepted your guests in an elegant setting and nice: Thanks to your intuition, to the organizational work has been done, will always have been housed in an exclusive place, for a one time event. In short, it is those occasions that occur only once in a lifetime! And, as such, should be properly exploited.

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Catering & Banqueting

Some interesting news in our photobook, fine gallery dedicated to locations and banqueting services, as it moves up the most beautiful photographs of events accompanied by evocative soundtracks.













particular attention to the event organized at the New Palazzo dei Congressi Riccione, Expocon at the event, the annual meeting that brings together meeting planners, industry Congress and the press specialized. The cocktail aperitif and dinner were carried out in surprising 'Riccione City Eye ", the panoramic terrace from the 5th floor of the new convention center offers a breathtaking view over the city and the sea.

Also interesting is the new gallery with pictures taken at the inauguration of the new branch Riccione Cassa di Risparmio di Rimini, a cocktail buffet and authorities offered to bank customers, who chose Catering Banqueting Italy as a trusted supplier.

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Presented at the Villa des Vergers, Rimini, the new BMW X6



Thursday, May 22, 2008 was presented at the Villa des Vergers, (just outside Rimini, on the hills of the city), the new BMW X6, the highly anticipated model new vehicle segment, that of the "SUV coupe". The BMW dealership
Cesarini has welcomed over 200 guests in the Villa des Vergers where, after a nice brunch organized by Catering & Banqueting Italy, have affesi the spotlight on two copies of the new BMW X6, which made a fine show of himself in the park antiastante the Villa.
An evening dedicated to striking an important model for BMW. Evening Catering & Banqueting also important for Italy, which was able to associate their brand and the quality of its services to an event of image.

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May 24, 2008: Inauguration of the New Palazzo dei Congressi Riccione

Opening in grand style of the New Palazzo dei Congressi Riccione, breathtaking design property and is ready to host major events in the Heart of Riccione.

Thousands of people present at 17.00 o'clock, start time the opening ceremony. Together with the authorities of local and regional government, the main characters who took part in the appointment were Linus, "conductor" of the day, Renzo Arbore, who with his Italian Orchestra concert was the host of the first evening of 'openness, Martina Colombari, "godmother" of the exception (because Riccione).

After 5 years, more than 60 million euro investment, is finally ready for the new complex of meeting rooms, service and dining areas can accommodate optimally large events, business meetings, conferences and conventions large numbers. Up to 1400 seats in the plenary hall "Concordia" to schedule appointments in the heart of Riccione, a few steps from the sea.
Yesterday, May 24, 2008, Catering & Banqueting Italy has welcomed more than 2,000 people for the opening cocktail offered on the rooftop terrace on the 6th floor of the convention center, called Riccione City Eye ", with a superb view over the city and the sea.

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Marriage perfetto.Sei applications to be catering to first choose the right one. An evening

During the many discussions with our future customers, show the need to clarify some important points that often go unnoticed but which may embarrass the bride and groom having already confirmed a catering service with an.

Here are 6 interesting questions, which you can put under review your future catering:

1. The mine will be the only marriage that should care the weekend? And if it were not so, your company can arrange many marriages at the same time, ensuring a high standard of quality, availability and all the undivided attention we devote to his best customer?

E 'right to have the highest attention: not all can provide excellent catering services on many fronts simultaneously. The size of the company in this case has a lot: a family-run catering, for example, can never ensure the presence of staff on two receptions at the same time.

2. There are no extra costs? This includes preparations and cleaning? E 'including the printing of the menu? And if the reception would last longer than expected, that cost will have to pay? There will be free?

Although it seems obvious, it is best to clarify the details, to avoid unpleasant surprises when you take into account: those who require extra services naturally expected an additional cost, but often some catering considered "extra" also the essential elements of the service. According you, a chair is an extra? Unfortunately many catering for the answer is yes!

3. Who will be my contact person in case of confirmation, both in the organization on their wedding day? This person will be on site to treat the organization and answer my questions?

Organize a receipt is not an everyday thing, and to rely on someone you trust is important, especially when you arrive in the location you have chosen along with several dozen guests. At that time, know your partner already in place to ensure that everything goes as planned will be a significant comfort factor.

4. I can see a copy of your standard contract? In the case of my marriage, there are special clauses or additional?

It 's a general rule, especially good when you confirm a valuable service, as a whole rather costly and for which it is necessarily the rule of "right first time" there will be a second chance and thus the first to be really good !

5. It 'a deposit as an advance to confirm? When is the final payment?

Generally the confirmation of a date is accompanied by a deposit: it is an element of certainty for both the customer and for catering. As for the balance, the conditions may differ depending on the orientation of Contact: as someone continues to follow the rule of the payment at the end of the service, often agree on a date after the receipt by not having to deal between the cutting of the cake and toast with relatives ...

6. Does your company have adequate insurance in case of malfunctions, delays, accidents?

In theory this question should not be made either: the answer is usually obvious that, on the other hand, those who today might pursue an activity so special, in contact with many people and places are always different, and not be guaranteed by an excellent cover insurance? Unfortunately, sometimes it's better than a question: it will be useful to understand if your partner is really serious and reliable as you say, and will be an additional guarantee for the serenity of your guests.

So, in choosing the perfect catering, be smart not only in form but also to the substance, you will get a wonderful marriage, away from any risk, in the best way to celebrate a special day, without spending a fortune!

As for the price, that is what has been said in our post of September 25, 2007 "How much for a reception organized by the caterer." Moreover in evaluating the proposals of Catering che deciderete di interpellare, occorre molto buon senso: un buon servizio di catering non può mai costar meno di un buon ristorante. A questo aggiungete gli allestimenti su misura ed il maggior impegno che legittimamente un committente si aspetta, ed otterrete un prezzo adeguato.

In estrema sintesi, affidatevi solo a chi vi ispira fiducia, offre garanzie scritte (parlando troppo a volte ci si confonde…) e può vantare una buona esperienza nel proprio settore.

E’ sempre bene diffidare da chi improvvisa, soprattutto in un settore talmente complesso come quello del banqueting, dove un singolo errore può compromettere un intero ricevimento.

Questo non significa che un ricevimento con un catering is at risk: just know how to choose the right solution!

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company with Catering & Banqueting

We are at the end of summer 'but companies are already super-excited to prepare the Christmas meal with colleagues, a time where friendly staff, management and the entire Board of Directors will be found to celebrate together and exchange greetings.
began an intensive exchange of emails and telephone calls between those who are responsible for the organization within the company and our catering: it comes to defining the program, location, menu, mise en place, as well as to do some 'balancing act between the various proposals in the game and the budget for the event.
inspections to the locations I have more than one, to establish the position of cocktail buffet, the area dedicated to music, the choice of the presidential table and many other details, such as floral arrangements, decorations and menu printing.
dishes on the menu are set well in advance of course, chosen in collaboration with our staff and recommended by our chef. Although
are missing so much time to the fateful date, in less than no time only a few days separate us from the realization of the event, now looked after in every detail with full months of collaboration.
The Villa is beautifully lit and torches placed along the route from the parking lot entrance to give it a fairytale image.
Inside, everything is ready, the tables laid with fine damask table linen in red, the well-polished silver cutlery, and a beautiful chandelier decorated crown every room table.
And here are the first guests: the coats are taken over by our hostess in the cloakroom, leaving each free to eslora invited every room of a building really great.
tables for the cocktail drink suddenly fill with hot and cold dishes, while guests can taste the chef's creations in the company of a glass of champagne.
There is plenty of choice, to tell the truth shall make no difficulty in no guests, ranging from tempting specialties linked to tradition as the stuffed flatbread pizzas, sandwiches and fried foods, meats and cheeses, the finest finger food, able to seduce the eye first and then the taste of all guests.
After cocktails, the General Manager of the company takes the microphone for the ritual speech of the year-end: a reckoning of years spent working together, with thanks to those who most contributed to the success of sales and with the best wishes for the new year almost upon us. Dinner
then begin: each guest takes place while the music will accompany guests throughout the evening.
Everything is taken care of and supervised by the expert del nostro maitre che, assieme alle nostre responsabili, hanno seguito ed offerto ogni supporto al Cliente, fin dal primo sopralluogo.
Ecco quindi i nostri camerieri, in divisa impeccabile, portare in tavola gli antipasti caldi che aprono la serata, preparati secondo la stagionalità delle materie prime, anch’esse di prima qualità.
La serata entra nel vivo con i primi piatti: il risotto ai porcini servito in cialda di Grana è il clow della serata, senza dimenticare le pasta fresca, stesa a mano poche ore prima e naturalmente preparata in modo espresso, per offrire piatti di qualità assoluta.
Anche i secondi piatti arrivano in tavola, mentre ormai tutti gli ospiti si divertono, deliziati dalle pietanze, dall’ottimo wine from entertainment and music.
We are approaching the end of a memorable evening: all that remains is the cutting of the cake by the President, who is accompanied by photos and a small ritual closing speech. The cake
monumental, with the company logo prominently displayed, is cut and served, accompanied by a last glass of champagne. This
dinner, managed successfully, will live long in the minds of those who have had the pleasure to take part, a success that we hope you will be able to obtain, thanks to the services of Catering & Banqueting Italy.

Valentina Maggs, Assistant Banqueting

How To Start A Home-based Linen Rental Business

The mise en place perfect

The "mise en place", or "table setting", was born with the invention of the fork, and therefore has a long history.
Just think of the evolution that has occurred in the very raison d'être of food: from a basic need for survival has been passed to the "pleasure" of eating well, considering the convivial as excellent practice of social relations.
Today we meet for lunch to discuss business, we invite you to dinner to meet an important person, a company dinner can be arranged to transmit certain values \u200b\u200bto employees and customers, and we celebrate an extraordinary event like a wedding, inviting friends and relatives to a banquet memorable.
In each of these occasions the few fixed points are the presence of a menu, from its simplest to more elaborate forms will still be customized and appropriate to the occasion, and the "mise en place " or the set of cutlery, crockery, linen and crystal to be directly functional to the menu chosen. As

not hesitant strict fixed rules, is always the rule that whoever sits at the table should feel at ease, and clearly perceive that the whole environment is balanced, friendly and nothing is out of place. It is therefore
azitutto the rule of common sense: it is useless a mise en place of precious silver and crystal, if the waiter is rude, the chair is uncomfortable or if the temperature is wrong! Unfortunately, you happened to almost everyone to be in a nice restaurant with a good menu but in a cool place, maybe near a door on a cold winter day.
So, with the necessary attention to the overall comfort, you should take care of the mise en place to reflect the values, style and atmosphere of the moment.
would do well to consider the elements of which pay more attention to the functionality of kitchen utensils, dishes and avoid overly processed or forks and knives, beautiful but difficult to handle.
Another important rule is that the mise en place, the accessories of the table and generates all the decorations should never overpower the dishes themselves, reducing the food to a guest appearance on the stage of the table. Instead, the food must always be the hero, because he who sits at the table will decide the success or failure of the occasion, first according to their taste.

Considering the many variables of mise en place, you should consider first the simpler form, which does not include accessories too specific but still follow a very specific theme:

• session. Il comfort di chi siede a tavola viene prima di tutto: una sedia dev'essere comoda oltra che elegante e dal giusto design, con una seduta morbida ed uno schienale che accolga comodamente la schiena dell'ospite, consentendo di mantenere una posizione eretta ma comoda, senza elementi di decoro che possono dar fastidio dopo qualche minuto. La scelta ideale per il comfort dell'ospite è la poltroncina con i braccioli, che offrono un comodo sostegno per i gomiti, che di regola mai vanno posati sulla tavola.
  
• Il tavolo è fondamentale: la sua forma può variare in base al contesto, tuttavia generalmente la soluzione migliore è quello del tavolo rotondo, che mantiene tutti i commensali alla stessa distanza from the center, promotes conversation, delete the edges (often unsightly, uncomfortable), and offers general impression of the most elegant table. The support table is important and should be absolutely avoided the old tables with the "legs" side corners. And 'much better the support center with supporting foot, the center of the table, much more comfortable for the legs and feet of the guests. Moreover, this solution eliminates the possibility of seeing the side supports of the table, that if you do not choose a very long table linen, they are really ugly.
• number of seats. A table must be of adequate size to the number provided in invited. During placèes dinners, where every guest is bound to a particular place, you can set up the restaurant in an appropriate manner. The rule is that a certain diameter of the round table corresponds to a specific number of seats, so as to avoid both the feeling of being "too close", and the excessive distance between one host to another:
• round table : number of seats for the diameter of the table specified
  
• 2.3 for guests: table 80 cm
  
• for 4 guests. table 100 cm
• for 5 guests, 115 cm
• table for 6 guests and 130 cm
• table for 8, table 160 cm
• for 10 guests, 180 cm
• table for 12 guests, table 200 cm
• Square Table: A table for two must have a side of 70 cm, for 4 to 100. Besides this measure is suggested to round table (for 6-8 people also oval table can be an interesting choice, remembering that it is rare to find a table that has an oval central foot).
  
• The flannel. Before choosing a tablecloth, it is important to cover the table with a cloth support that makes the softer and more comfortable: a thick flannel, well-drawn on the surface of the table, is ideal and helps a smussare gli spigoli della tavola, dunque migliora l'impatto estetico dell'insieme. Inoltre tra i vantaggi ricordiamo che un mollettone riduce il rumore delle stoviglie e di quant'altro viene posato sul tavolo, può assorbire liquidi versati accidentalmente, impedisce alle stoviglie di scivolare.
  
• La biancheria dovrà essere anzitutto immacolata: perfettamente pulita ben stirata e distesa sulla superficie del tavolo, la tovaglia deve ricadere in modo uniforme lungo tutto il perimetro della tavola. La lunghezza della tovaglia ideale deve quasi sfiorare terra, senza tuttavia toccare il pavimento. Una tovaglia troppo corta dà il senso di inadeguatezza e di povertà, soprattutto quando si vedono le gambe del tavolo you risk ruining the yield of the table but the decorations are elegant and refined flatware. A tablecloth too long, however, is not necessarily a guarantee of the right choice, because in addition to being uncomfortable (the guests will always strips of cloth between the feet), could be dangerous for people who gets up and moves from table. Often for reasons of image using a long tablecloths that lies on the floor around the table, but it's always good to think about the time when all the guests will be present and will need to move the tissue, potentially creating a very undesirable effect, with flaps of table piled in a disorderly manner.
• The type of fabric The color and texture can be chosen according to their tastes, but always making sure all'equilibruio total. A very bright, with white floors and furnishings very clear could be ideal for a light-colored tablecloths, avoiding the white (for excessive uniformity), but even garish colors (the feeling would be too strong an impact). Those who love the linen instead of cotton, can easily ask, however, relying on a narrower range of colors. Should be absolutely banned synthetic materials: besides just fine, will also be unpleasant to the touch, and above all the towels, they will make a little sense gradevole.
  

Il tovagliolo : esistono molte interpretazioni in merito, ma noi preferiamo sicuramente la regola secondo cui il tovagliolo debba essere immacolato, piegato in modo semplice ma perfetto, e assolutamente non manipolato dal cameriere. Evitate sempre l'idea di piegare i tovagliolo in modo fantasioso, decorarlo eccessivamente (al massimo un nastro, non di più). Molti ricorderanno sicuramente le trattorie con i tovaglioli piegati a fisarmonica dentro i calici dei bicchieri: ecco, questo è l'esempio perfetto di cosa non bisogna fare!

• La posateria : osservando le tante varianti di forchette, cucchiai e coltelli si potrebbe osservare che, per predisporre una mise en place perfetta serebbe necessario un assortimento praticamente infinito di accessori. Esistono oltre 15 tipi di forchette diverse, e lo stesso si potrebbe dire per i bicchieri e le stoviglie. In realtà l'ottimale è il punto di equilibrio tra funzionalità, eleganza e fantasia. Spesso è meglio una buona forchetta di qualità in acciaio, brillante e lucidata, piuttosto che un set di argenteria scurito dal tempo e poco attraente. Il numero di pezzi che vengono posizionati in tavola dipende naturalmente dal menu, quindi avremo per ciascuna portata le rispettive posate, che potranno essere già posizionate sulla tavola in anticipo per l'intero menu (soluzione adottata solitamente per ricevimenti e banchetti con un cospicuo number of guests). The threshold limits and the features: an 8-course banquet with (which to many will seem excessive), 8 forks, in theory, provide for each diner, and it is difficult to imagine such a setup for each covered! So, generally, are positioned 2 / 3 forks for each covered up to the waiter and then replace it as it is used. The same goes for the knife and any spoons.

• service. The placement of cutlery also depends on the style of service adopted in the hall. Until the '60s in this area as there were strict formal rules, it is true that the restaurant from the 70s has often adopted more flexible rules and linked to the operation of the service.
• Service French It 's the most complex form of table service, require the intervention of specialized personnel and is preferred by the culture of service! The food is placed on a special cart (the Gueridon), which is often used to finish the preparation of food (for example, when cooking the dish is made to the lamp, in front of guests, from the maitre of the room), and then portioning . The plates are then prepared before the eyes of the guests, along with side dishes, and then served to the customer. Today this type of service is perlopiù in ristorante d'albergo, soprattutto negli hotel di lusso di impostazione più tradizionale, e tende ad essere lentamente abbandonata sia per l'eccessivo dispendio, sia per l'inevitabile lasso di tempo necessario a realizzare ogni singolo passaggio.
• Servizio alla russa. Le porzioni di cibo vengono in questo caso porzionate in cucina, quindi adagiate su un vassoio, su un piatto di portata o su un carrello, e quindi presentate agli Ospiti. Il cameriere provvederà poi a impiattare le pietanze ed a servire gli Ospiti. Le posate in questo caso vengono sostituite per ogni singola portata con quelle più adeguate al piatto in arrivo, evitando quindi di predisporre in anticipo tutta la mise en place ma anzi "creandola" from time to time according to the cadence of the menu.
• English Service. According to this tradition, the foods are presented directly on a tray, which is then taken directly to the table. Then provides the most important guest to arrange the pieces and move the dish to each guest. It 'a very basic style of service and family, suitable for informal occasions but definitely not suitable for high-profile events.
• American Service From 70 To date this type of service has become less popular for its speed and functionality. Originally born and then to reduce costs and increase service speed, this system is now adopted in most restaurants and receptions. The food is portioned and properly positioned on the plate in the kitchen, the waiter then delivered directly to guests. In the most refined, particular attention is paid to the decoration of the dish and the dish, but without neglecting the need to deliver the dish very hot (often the same plate is heated first to receive the food) on the table for guests. The current trend is to use very large plates, which can be decorated and welcoming and the food is the main outlines and decorations, without risking too much overlap foods, flavors and colors.
  
• Service Buffet Lunch or dinner buffets are characterized mainly by the speed of service and wider choice of foods available to guests, for this is often adopted when large groups are welcome. In this mode of service tables are crafted with a mise en place standards, significant adjustments to all the dishes on the buffet, and some waiters shall be to replace the cutlery and glasses are used, so as to rid the plates once the individual dishes. The buffet with mise en place for all visitors is called a "buffet". To streamline the service and improve the care of the guests, it is good that each station is manned by waiters from the buffet would facilitate the guests and the food replaced, sold out in a timely manner.

• glasses. Even in the case of glasses, in addition to the style that is the principle of functionality. There are many types of glasses: for wine glasses, ranging from tulip glass, ideal for light wines, the glass cover of the Rhine, ideal for whites structured to balloon to more than red light, to burgundy, perfect for full-bodied red wines. The large red balloon is for aged, while flutes and cups are the right choice for sparkling, dry and sweet, respectively. Generally, during a banquet, which is a lunch or dinner, choice of wines follows the succession of dishes on the menu, have food in the most appropriate wine. This however does not force you to a different wine for each dish, that would make the dinner and the succession of flavors and aromas very difficult to address for all visitors. So it's a good idea to identify two or three types of wine, suitable for the selected dishes and use them for the meal. Each will have its own wine glass, already positioned in the table to the right of the plate or the placeholder. The positioning of the glasses should follow the order of use: it starts from the glass of water (alternatively you use a glass today for low water), and, following a parable that begins over the tip of knives, wine glasses for white wines than for red wines, ending with the flute for the toast or sweet wine.
  

In conclusion, we can only add a maximum importance: the success of a restaurant, a reception or dinner does not depend on the mise en place, because other factors contribute more weight. However, your guests will spend at least an hour or more sitting at the table, and put them at ease, provide a table and a comfortable seat, furnish the board with a mise en place elegantly functional, definitely adds a lot of positive points in the overall evaluation of ' event.