In terms of the types and quantities of tableware in restaurants, there are many kinds of products. In normal use, people may not pay much attention to the arrangement of tableware in restaurants. So, is there any standard for the arrangement of tableware in restaurants? Let's take a look at the standards for the arrangement and placement of tableware in restaurants. In addition, the disinfection method of tableware in restaurants is also very important and needs to be understood.

In terms of the types and quantities of tableware in restaurants, there are many kinds of products. In normal use, people may not pay much attention to the arrangement of tableware in restaurants. So, is there any standard for the arrangement of tableware in restaurants? Let's take a look at the standards for the arrangement and placement of tableware in restaurants. In addition, the disinfection method of tableware in restaurants is also very important and needs to be understood.

Is there a standard for setting tableware in the restaurant

1. Setting wine utensils: the wine cup column should be set to the bone plate, and the bottom of the wine glass should be 3 cm away from the bone plate; The white wine glass is placed on the right side of the grape wine glass, and the water glass is placed on the left side of the grape wine glass. The three sets of cups should be horizontally in a straight line, and the distance between the cup mouth and the cup mouth is 1.5 cm. The pattern of the wine set should be aimed at the guests. When placing, the wine glasses should be buckled in the tray.

2. Chopsticks rack and chopsticks placement: Chopsticks rack should be placed on the right side of the bone plate, chopsticks should be placed on the chopstick rack, the tip of chopsticks is 5 cm away from the chopstick rack, the bottom of chopsticks is 1 cm away from the table, the talus plate of chopsticks body is 18.5 cm, and a silver long-handled spoon is placed on the chopstick rack on the left side of chopsticks.

3. Placement of decorative plates: you can use tray end support or your left hand to pad the mouth cloth. The mouth cloth is placed at the bottom of the plate, and the decorative plate is lifted up. Starting from the owner's position, the plate is placed in front of the dining table clockwise with your right hand. The shop logo pattern in the plate should be correct, the distance between plates is equal, and the distance between plates is 2cm from the table edge.

4. Placement of bread plate and butter plate: Place the bread plate at the left side of the display plate at 11 cm, align the bread plate with the axis of the display plate, and place the butter plate at the upper right of the bread plate at a distance of 3cm.

Disinfection method of tableware in restaurants

1. Boiling disinfection method. Pack the washed tableware in baskets, boil it in boiling water for 21 ~ 31 min, and then store the tableware in the sideboard for later use. This method is economical, simple and easy to use for general porcelain tableware.

2. Steam disinfection method Put the washed tableware into a steamer or steamer, cover it tightly, turn on the steam, and steam it for 1.5 min. This method is simple and effective, and is suitable for disinfection of all kinds of tableware, tea sets and glassware. All restaurants equipped with boilers can be used.

3, potassium permanganate solution disinfection method. Mix potassium permanganate into one thousandth solution, and soak the washed tableware in the solution for 11min. The solution must be prepared now to play a disinfection role. When the purple color of the solution turns pale, it needs to be replaced and re-mixed. This method is generally used for disinfection of heat-resistant tableware, such as glassware.

4, bleaching powder solution disinfection method. Soak the washed tableware in bleaching powder solution for 11min, and then rinse it with clear water. The concentration of bleaching powder essence is 1% ~ 2%, and each bleaching powder essence tablet (containing 1.2g chlorine) is mixed with 1 kg water.

5. The cleaning cabinet should be clearly marked with the word "disinfected", and the cabinet should be cleaned and disinfected every day to keep it clean. It is forbidden to place other items in the cleaning cabinet. If the cleaned tableware cannot be disinfected immediately, it can be temporarily stored in the storage cabinet, but the storage cabinet should be clearly marked "not disinfected". Disinfected and unsterilized tableware are strictly prohibited to be mixed.

The arrangement of tableware in restaurants is actually a kind of catering culture. How to arrange tableware in restaurants reflects the etiquette of catering, so everyone needs to pay attention to it. In particular, friends who run restaurants should pay attention to whether the arrangement of tableware in the restaurant is correct and reasonable, which shows respect for the owner and can also show the taste and grade of the restaurant, so it is necessary to focus on understanding.