The standard for setting the table for dinner in western food is as follows:

1. Paving the table cloth: standing on one side of the table, paving it once, and the convex seam in the table cloth should coincide with the middle seam of the table top, and the convex seam is upward.

2. Table setting:

(1) Place vases, salt and pepper bottles and candlesticks in order of distance from the center of the tablecloth.

the vase is located in the center of the countertop, and the salt and pepper bottle is 11CM away from the vase, the salt bottle is on the left and the pepper bottle is on the right. The candlestick is 11CM away from the salt and pepper bottle (candlesticks are only used when setting the table for dinner), and display plates, bread plates and mouthpieces are placed.

(2) display plate, bread plate and mouth cloth.

the display tray is placed in the center of each dining table, and the distance between the tray edge and the table edge is 2CM. The bread tray is located on the left side of the display tray, with a distance of 5CM from the display tray and 2CM from the table edge. Mouth cloth is placed in the display tray, and the right side is tilted 45 degrees away from the guests.

(3) Put the main knife and fork and butter knife.

the main knife is located on the right side of the display tray, with the handle 2CM away from the display tray and the lower end of the handle 2CM away from the table edge. The butter knife is located on the bread plate, near the right 1/3.

(4) Put red and white wine glasses

The red wine glass is placed 2CM above the main knife, and the white wine glass is placed 45 degrees below the red wine glass and 1CM away from the red wine glass.

Extended information:

1. According to the western menu, there are so-called regular meals, that is, fixed meals, casual meals, that is, ordering dishes, and big meals, that is, banquets. Tableware varies according to food content and time, and there are certain rules. Now, the arrangement of a set of tableware for ordering meals is described as follows:

(1) The range of tableware placement is based on the fact that the desktop used by each guest is 24 inches horizontally and 16 inches vertically.

(2) When the chassis is used for dinner, it should be placed in the center of the guest room in advance, and the edge of the tray should not exceed 1/4 inch from the table edge.

(3) a knife, placed on the right side of the chassis, with the knife edge facing the chassis.

(4) a spoon, placed on the right outside of the knife, with the spoon center up.

(5) two forks, one lettuce fork on the left inner side of the chassis, followed by one fork on the left outer side, and the fork teeth are upward.

(6) A snack fork and a spoon are placed at the front upper end of the chassis; In fact, it is not necessary to put dessert forks and spoons on the table. They can be brought to the table before or at the same time as snacks are served.

(7) The bread and butter dish is placed at the left front of the fork, and a butter knife is placed horizontally on the dish, parallel to the fork.

(8) The beverage cup is placed in the center of the upper end of the knife.

(9) Condiments and ashtrays are placed in the center of the dining table, and tables for two by the wall are placed at the edge near the wall.

2. Precautions:

(1) All tableware distributed by each person should be arranged neatly according to the chassis. Because the diameter of the chassis is 111/2 inch, the distance between the knife and fork is 11 inch, and the distance from the table edge is 1/4 inch, which should be in a line.

(2) The napkin is folded perfectly on the chassis. If there is no chassis, it can be placed in the middle of the knife and fork (there is no chassis for brunch, so napkin should be used, or it can be placed between the knife and fork). Reference link: Baidu Encyclopedia-Western Tableware