The organization system of the kitchen staff in Chinese restaurants includes the head chef, the master chef, the first chopping board, the second chef, the second chopping board, the third chef, the third chopping board, the pot steamed and stewed by the master chef, and the clear or odd jobs.

The environment of the Chinese restaurant in the hotel should create beautiful, elegant, neat and coordinated artistic effects, so as to leave a good first impression on the guests, increase the image attraction of the restaurant, achieve the purpose of stimulating the appetite of the guests and meeting their spiritual needs, and thus improve the economic benefits of the hotel.

The table top of Chinese restaurant should use flowers, and there should be potted plants or bonsai to beautify the environment, but there should be no dead branches and leaves, and the pruning effect should be good; The wall should have certain works of art such as calligraphy and painting, banners or other wall decorations (such as wood carving), and meet the requirements of regular, complete and non-fading and peeling maintenance.