1, the "main flower" should be placed at the seat of the guest of honor and the host, so as to highlight the theme, and the general flower pattern should be placed at the seat of other guests.

2. The flowers should be placed with the audience facing the guest seats, and different flowers should be staggered and collocated.

3, the distance should be even, neat and beautiful, and the position should be appropriate. It can not only decorate the countertop, which is convenient for guests to watch and use, but also can not cover the tableware and table supplies, which is convenient for the waiter to operate the counter. Different patterns should be properly matched, and the high and low shapes should be evenly placed.

4. It can also be determined according to the scale of the banquet. If it is a table of banquets, flowers, birds, fish, physical objects and other types of matching, so that the pattern on the table is not monotonous, showing rich and colorful. If it is a multi-table banquet, you can choose a flower pattern if there is no table, so that the flowers on the whole banquet table are varied, with a cheerful atmosphere and no sense of clutter. The pattern requirements of the main table are distinct and prominent to show the distinction between primary and secondary. The basic techniques of napkin folding are folding, folding, rolling, wearing, turning, pulling, pinching, breaking and holding. 1) There are two kinds of folding and folding, which are the most basic napkin folding techniques that waiters must learn, and almost all styles should be used. That is to say, the napkin should be folded into two, two into four, or folded into triangle, rectangle, diamond, trapezoid, zigzag and other shapes. The basic point of folding is to be familiar with the shape, find a good angle and fold it at one time, so as to be uniform and beautiful, neat in height and avoid repetition, otherwise the napkin will leave creases and the influence will be crisp. 2) Folding is a technique used in pleating. Folding is to fold the napkin into a pleated shape. Make the flower-shaped layers rich, compact and beautiful. When pleating, hold the first pleat at both ends of the napkin with the thumb and forefinger of both hands, and the two thumbs are in line with each other, pointing outwards; Then catch the napkin with the middle finger of both hands and control the distance of the next pleat. Pinch the napkin on the finger surface of the thumb and forefinger and push it forward to the outside of the middle finger. Use the forefinger to block the approaching pleats, and the middle finger will make room to control the distance of the next pleat. The three fingers cooperate with each other so that they are even and tidy and the distance is equal. Folding can be divided into two methods: straight folding and diagonal folding. Two ends of the same size are folded in a straight line, and one end is big and the other end is small or folded in a semicircle or arc shape with diagonal lines. The point of folding is that the folds are even and tidy. 3) Roll-up is a technique to roll a napkin into a cylindrical shape and make various shapes with the cooperation of thumb, forefinger and middle finger. Coils are divided into straight coils and spiral coils. There are single-end roll, double-end roll and flat-end roll. Napkins should be rolled straight and the two ends should be the same size. There are two kinds of spiral rolls, one is to fold napkins into triangles with uneven edges; The other is to fix one end of the napkin and roll it on the other end, or to roll more at one end and less at the other end, so that the reel is big at one end and small at the other. Whether it is a straight roll or a spiral roll, the napkin should be rolled tightly and neatly; Otherwise, it will affect the modeling due to softness and bending deformation. The essentials of rolling are tight and stiff. 4) Wear-on refers to a technique of using tools to wear and collect from the interlayer crease of napkin to form wrinkles and make the shape more realistic and beautiful. When wearing it, the waiter in the restaurant should first fold the napkin and hold it in the palm of his left hand, put the chopsticks into the folds of the napkin, and then dial the napkin on the chopsticks back bit by bit with the thumb and forefinger of his right hand until the chopsticks are put out of the napkin. After wearing, insert the napkin flowers into the cup first, and then remove the chopsticks, otherwise it will be easy to loosen. The technique of wearing is mainly used to wear the flower heart and the bird's back. According to the need, generally only wear 1~2 chopsticks. The main point of wearing is that the tools used should be smooth and clean, and the pleats should be flat, straight, small and even. 5) Turn-over is a technique to turn the folded and rolled parts of napkin into the required shape during the folding process. In general, the technique of turning is used to fold flowers and birds. When operating, one hand holds the napkin, and the other hand turns the drooping napkin into a corner to turn it into the shape of the head, neck, wings and tail of flowers or birds. When turning over the leaves, pay attention to the symmetry and size of the leaves. Equal distance. When turning a bird's wings, tail or head and neck, be sure to turn it straight, not soft. The main point of translation is to pay attention to the appropriate size and natural beauty. 6) pulling refers to a technique used to make the napkin shape straight on the basis of turning. Pulling is generally carried out when the napkin flower is semi-formed. Hold the semi-formed napkin flower in your left hand and pull out one corner or several corners with your right hand. Pulling is mainly used to pull flowers and leaves and pull bird's tail. The main point of pulling is that the size ratio is appropriate, neat and natural. 7) Pinching is a technique used to shape the bird's head and mouth. When operating, first pull a corner of the napkin to make the neck, then hold the top of the bird's neck with the thumb, forefinger and middle finger of one hand, with the forefinger downward, press the tip of the towel corner inward, and use the middle finger and thumb to pinch the pressed towel corner into a pointed mouth shape as the bird's head. The key to pinching is sharp edges and corners, and the corners of the head and mouth are in place. 8) Break-off is a technique to break off the folds of napkins layer by layer with your left hand. Break is generally used to make bouquets. Don't use too much force when breaking off, so as not to be loose. The essentials of breaking off are clear layers and even spacing. 9) Clutching is a technique used to keep the folded table towel flower shape from going away or falling off. Generally, hold the middle or lower part of the napkin with your left hand, and then operate other parts with your right hand. The key to grasping is that the napkin in your hand should not be loose.