Yes, it is higher than the standard at home, as can be seen from the requirements of table setting. The specific requirements are as follows:

Table top is an essential element of a banquet, table setting hygiene is an important content of banquet hygiene, and the hygiene of dining utensils is the basis of table setting hygiene.

before setting the table formally, all the dining utensils must be inspected, and the tray and table top must be clean, and the tablecloth and table cloth

must be clean and free of stains, requiring cleaning and disinfection.

The waiter must wash his hands before setting the table to ensure the cleanliness of his hands.

The table setting should be standardized and quick. Tableware and wine utensils should be supported by trays, and it is not allowed to hold them with your hands

fingers in the cups and bowls, so as to prevent fingerprints from being left on the inside of the utensils, thus affecting the grasping of direct meals. Moreover, it is not allowed to

drink utensils in a beautiful and hygienic way.

napkins should be folded into cups or folded neatly on plates, and arranged neatly, and should not be dirty;

The napkins provided must meet the hygiene requirements and can only be used once;

public chopsticks and spoons must be placed on the dining table that does not divide vegetables, so as to ensure the hygiene of eating.

After setting the table, the table should be carefully inspected again. Check that the table top and table setting meet the hygiene requirements, and replace them in time if they do not meet the hygiene standards.

Hygienic standard for restaurants:

There are no scraps of paper, cigarette butts, soot, water marks, oil stains and food residues on the ground; There are no broken and cracked floor tiles, no rat tracks, rat droppings and dung beetles, showing the true colors of floor tiles.

The carpet (carpet) is free of oil stain, chewing gum, wrinkles and rags, showing its true colors.

tables, chairs and dados are free from stains, oil stains, holes, cracks, scratches and burns; Firmly balanced, neatly placed, in line with the table layout standards.

there are no holes, cracks, cobwebs, scratches, stains, oil stains, shedding and other color pollution on the pillars, walls and tops.

Tableware (toothpicks, teapots, thermos flask, spoons, bowls and chopsticks) shall be kept free of water, sundries, damage and oil stains.

the holder shall be kept free of water, oil, dust and damage.

there is no water, oil and dust on the surface and countertop of the work cabinet; The articles shall be laid on the table in a standard manner, without water, oil and dust.

the air conditioner shell is free of dust and traces, and it is in normal use.

garbage cans and cleaning utensils (pots and barrels) should be kept clean. No odor, no water, no garbage, and put on garbage bags.