1, the order of the table
A laying tablecloth
B put the carousel
C vase placement
D bone dish positioning
E put small pieces of tableware
F put the glassware
G put the menu
H pull the chair
2, according to the restaurant's decorations, the layout to determine the seat. Operation, the restaurant waiter should be (master) or (vice-master) at the dining chairs pulled to the right behind the dining chairs, the restaurant waiter standing (master) or (vice-master) at the dining chairs, about 40 centimeters away from the dining table, the selected tablecloths will be placed on the dining table.
When laying the tablecloth, open the cloth with both hands and hold it, lean forward slightly, and use the strength of your arms to gently throw the cloth in the direction of the host's seat. In the process of throwing and shaking, make sure that the force is appropriate, the movement is skillful, and the cloth is shaken once and in place.
There are three common ways to spread the tablecloth on a Chinese round table:
(1) Push-pull tablecloth. That is, use both hands to open the tablecloth to the dining table, the tablecloth will be parallel to the dining table to launch and then pull back. This paving method is mostly used for zero point restaurant or smaller restaurants, or because there are guests seated around the dining table waiting to eat, or in the case of a narrow place, the choice of this push-pull method of paving.
(2) shaking paving type paving. That is, with both hands to open the tablecloth, parallel folded tablecloth in both hands, the body was standing in a positive position, the use of the power of both wrists, the tablecloth forward a one-time shaking open and flat on the dining table. This method of spreading the table is suitable for more spacious restaurant or in the case of no guests seated around the situation.
(3) spread net type spread table. That is, with both hands to open the tablecloth, parallel folded, the right foot in front of the left foot in the back of the standing position, both hands will be open to the tablecloth up to the chest, arms parallel to the shoulders, the upper body to the left body, lower limbs do not move and in the right arm and the body to turn back to the tablecloth diagonally forward to spread out the table cloth will be thrown in front of the tablecloth, the upper body turn around back to the right position and return to the position of the standing position, the tablecloth should be flat on the dining room table. When throwing, the action should be natural and elegant. This method of spreading the tablecloth is mostly used in wide venues or technical competitions.
(4) Precautions
When laying the tablecloth, the tablecloth should not touch the ground, the intersection of the folds in the middle of the tablecloth should be exactly in the center of the dining table, the front of the tablecloth with the convex seams facing upwards, the center line is directly opposite to the seats of the main and vice-masters and the corners of the tablecloth are in a straight line, with the downturned portion of the cloth being equal distance from the ground, and the paved tablecloth should be smooth and free of wrinkles.
After laying the tablecloth, the dining chairs should be returned to their original position.
3, place the turntable
Turntable placed in the center of the table, the center of the carousel and the center of the round table coincide with the carousel edge of the table from the edge of the uniformity of the error is not more than 1 cm, and try to turn the carousel is rotating and flexible.
4, set the table operation should be left-handed tray, right-handed tableware, set the table from the master position, standing on the right side of the chair in a clockwise direction, before and after the order of the pendulum is not uniform provisions, but to be reasonable, convenient and hygienic. The action requires fast but not chaotic, the pace should be steady.
(1) bone dish (eating plate) placement: the tableware yard in the napkin padded tray, the left hand tray, right hand placement, clockwise from the master seat in order to place, the distance between the dish and dish is equal, stacked from the edge of the table 1cm. the master, vice master of the bone dish should be placed in the center of the tablecloth drum stitch line.
(2) Placement of chopstick stands and chopsticks: the chopstick stand should be placed to the right of the plates, the chopsticks should be placed on the chopstick stand with the tips of the chopsticks 5 cm from the chopstick stand and the bottoms of the chopsticks 1 cm from the edge of the table; if you are using a multi-purpose chopstick stand and a long-handled spoon, place the chopsticks and the long-handled spoon on the chopstick stand, with the handles of the spoons 3 cm away from the plates, and with the end of the spoons 1 cm away from the edge of the table. Chopsticks should come with chopsticks covers, which should be placed 3 cm away from the plate and parallel to the centerline of the plate. The emblem should be upwards, the mouth of the set should be downwards, and the opening of the chopstick set or the root of the chopsticks should be 1 centimeter from the edge of the table.
(3) Toothpicks: Small packages of toothpicks, with the logo facing up, are placed 1cm to the right of the chopsticks, on the same level as the center of the plate, and 5cm away from the edge of the table; the toothpick cup is placed 3cm to the upper right of the chopsticks of the host and the vice-host.
(4) Setting the Tea Cups Place the tea cups to the right of the chopsticks, 2 cm from the chopsticks and 1 cm from the edge of the table.
(5) Placement of the wine set: the wine cups should be placed in the center of the bone dish, and the bottom edge of the wine cups should be 3cm away from the bone dish; the white wine cups should be placed on the right side of the wine cups, and the water cups should be placed on the left side of the wine cups, and the centers of the three sets of cups should be horizontally in a straight line, and the distance between the mouths of the cups and the mouths of the cups should be 1.5cm, and the pattern of the wine set should be right for the guests. The wine glasses should be snapped into the tray when placed.
(6) Placement of soup bowls, porcelain spoons, flavor plates: soup bowls placed in front of the left side of the plate, the bowl edge from the edge of the plate 1cm, porcelain spoons into the soup bowl, spoon handle to the left; placed after the overall effect of the ten spoons is basically round. Take the rim part of the flavor plate in your hand and place it on the right side of the soup bowl, 1 cm from the rim of the bowl parallel to the soup bowl and 1.5 cm from the dinner plate.
(7) Setting up the communal chopsticks rack and communal spoons: the communal cutlery is placed directly above the host and the co-hosts, the edge of the communal plate is 2 cm from the bottom of the wine glass, the communal spoon and the communal chopsticks are placed horizontally inside the plate, the communal spoon is placed at the bottom and the chopsticks are placed at the top, the end of the communal spoon and chopsticks is placed to the right, the middle of the spoon and the chopsticks are spaced 1 cm apart, the center of the spoon and chopsticks is placed on the centerline of the tablecloth and the chopsticks are placed on equal sides of the plate, the sides of the chopsticks are placed on the same side of the plate. less than ten persons For less than 10 people, place two sets of communal cutlery, and for more than 12 people, place four sets of cutlery, with the other two sets at the ends of the crosshairs of the tablecloth, which should be in the shape of a cross. If the number of guests is small and the table is small, you can place a communal chopsticks stand and chopsticks in front of the tableware of the host and vice-host.
(8) set up a cigarette holder between every two guests to place a cigarette holder, 3 cm from the turntable, the cigarette holder towards the guests.
(9) Location of condiments: pepper shaker and salt shaker are placed at 90° to the right of the host, soy sauce bottle and vinegar bottle are placed at 90° to the left of the host, symmetrically aligned with the pepper shaker and salt shaker to form a straight line, and the overall effect of the chopsticks in the shape of a cross;
(10) Towel rests Towel rests are placed to the left of the dinner plate, 2 centimeters away from the dinner plate, and 1 centimeter away from the edge of the table
(11) Menus The menu is placed on the left side of the main and vice-masters' seats, and the table number is placed on the left side of the table. The bottom of the menu is 1cm from the edge of the table when placed flat, standing menu openings were placed towards the main, deputy master, 12 people should be placed on four menus, and was "ten" shaped placement. Large banquets should be placed on the table number, the table number is generally placed in the lower head of each table, the table number toward the entrance to the banquet hall, so that guests can see the restaurant will be able to see.
5, pulling the chair hand holding the back of the chair on both sides of the edge of the chair from the guest of honor to start pulling the chair, the action should be light, the chair from the hanging tablecloth 1 cm, facing the plate, facing the center of the table circle.