guest flow line: the line that guests take the elevator or the walking ladder, enter through the lobby of the restaurant, enter from the main entrance of the restaurant, and directly reach the dining table through the guest passage. The starting point is at the main entrance of the restaurant. Service streamline: the line where the waiter takes the dishes out of the kitchen preparation room, delivers the dishes to each dining table through the service channel, and then sends the tableware after the guests eat back to the dishwashing room. The starting point is the exit of the pantry and the end point is the entrance of the dishwashing room. The main problem of streamline design is to avoid the overlap and intersection of guest streamline and service streamline. Sending vegetables and collecting tableware should form a circular process. Guide the guests' travel route through the layout of dining seats. Keep a certain distance between the guest entrance and the entrance of the kitchen, preferably at both ends. The entrance and exit of the kitchen are separated, and the entrance and exit are separated to ensure the smooth delivery of vegetables and the separation of cleaning and pollution.