Chinese banquet table setting process and standards are as follows:

Waiter according to the menu listed dishes service requirements, calculating the amount of tableware, special dishes, condiments, service utensils and supplies for the preparation. According to the number of tables and menu selection of silverware, china, glassware, tablecloths, mouth cloths, small towels, turntables and other necessary items

. Prepare the banquet menu, the menu design should be beautiful and exquisite. Reasonable arrangement according to the category and grade of the banquet, check the intact condition of lighting, room temperature, sound, furniture and facilities.

Check the environmental hygiene of all parts of the banquet hall (carpets, walls, lights, curtains, ceilings, corridors, restrooms and work rooms, etc.) and the facilities and equipment in the hall. Prepare all kinds of alcoholic beverages according to the requirements of the menu, wipe the bottles of alcoholic beverages with a cloth, and arrange them neatly on the workbench or work trolley.

According to the number of people booked for the banquet, the waiter will set up the banquet table and banquet chairs accordingly, and arrange the chairs neatly and put a good seat cover around them. On the day of the banquet, the banquet foreman confirms the final number of people and tables with the sales specialist, and then communicates with the relevant kitchen and exchanges points of attention with each other.

The foreman accompanies the salesperson to meet the banquet organizer, confirms with him whether there is any modification to the final arrangement, and cooperates with him as far as possible, and verifies the banquet procedures and serving time. Ten to fifteen minutes before the start of the banquet, the waiter will serve the cold dishes, and for the cold dishes with shapes, the flower patterns will be facing the host and the guest of honor. Ten minutes before the banquet begins, wine is poured for the end of the guest's speech after the banquet begins.

5 to 10 minutes before the guests arrive, the greeter meets the guests at the door of the banquet hall. Upon arrival, the guest should take the initiative to greet the guest and count the number of entries. In front of the guests to invite the guests into the banquet hall, and in front of the guests right 50cm to lead the guests, the pace should be the same as the guests walking speed. When the time or the number of people is close, the banquet foreman notifies the organizer of the latest number of people, and finally confirms the number of tables and serving time and informs the head chef of the middle kitchen in time.

Guests walk to the table, the waiter for the guests to receive hanging clothes and hats, and for the guests to pull the chair, serving tea. When the banquet begins, open the napkin for the guest and lay it on the guest's knee. Hot dishes

Dishes should be served one by one while they are still hot, and the kitchen should use silverware to cover the dishes, and then remove the silver cover after serving the dishes. When serving food, it must be started by the main table, not to be preceded. Every new dish, to introduce the name of the dish and flavor characteristics. Each dish should be divided into dishes for the guests, the dishes should be bold and careful, the dishes should master the portion, the number of pieces, the amount of soup should be divided evenly. Dishes should be divided into the first guest of honor, and then distributed to other guests in a clockwise direction, and then distributed to the host. If there is a female guest, should be the first for the female guest, after the male guest points

Where there are chickens, ducks, geese, fish and other type, like raw or mixed side of the main flower of the dish, when serving, there is a head or the main flower of the end should be directed towards the main seat. All on the dish if equipped with condiments, the order of serving is first on the condiments, then on the dish.