1. Introduction: Briefly explain who you are (position/identity), why you want to conduct sampling inspection of tableware and the purpose of sampling inspection.

2. overview of sampling results: provide the overall situation of sampling results of tableware, including the proportion or specific quantity of qualified and unqualified products.

3. unqualified description: describe the specific problems of unqualified tableware in detail, such as hygiene problems, breakage problems, labeling problems, etc. The potential impact of these problems on food safety and customer health is pointed out.

4. Reasons for heavy punishment: Explain why the unqualified tableware is given a heavier discretionary measure. This may involve considerations such as protecting consumers' rights and interests, ensuring food safety, and pursuing industry norms.

5. Discretion measures: list specific punishment measures, such as the amount of fines, ordering rectification, suspending business, etc. Ensure that these measures match the unqualified situation and comply with relevant laws, regulations and industry regulations.

6. Effect and expectation: It shows that the purpose of taking severe discretionary measures is to make catering operators realize the importance of the problem and force them to take necessary measures to improve the quality and hygiene of tableware.

7. Conclusion: Summarize the decision of giving priority to the unqualified sampling inspection of tableware, and express the hope that this move can improve the overall quality and food safety standards of the catering industry.