2. Guests should use public chopsticks and spoons to take dishes (soup) and place them in their own tableware before eating with private chopsticks and spoons.
3, guests should pay attention to the public chopsticks and spoons should pay attention to the public **** hygiene, after the use of the original position should be put back immediately, so that other guests can use.
4, the use of public chopsticks to take the appropriate amount of dishes, not more than the dishes taken back to the container; the use of public spoons to scoop soup should not be too full, and should be stayed for a few moments, to be no longer dripping soup and then moved to a small bowl, so as to avoid the soup, soup, etc., spilled to the table or other dishes on the point.
5. If the chopsticks and spoons are insufficient or damaged during the meal, you should notify the service staff to replenish or replace them in time.
6, catering establishments should design appropriate service language, remind, guide guests to use public chopsticks and spoons, to promote the formation of habits.
7. Catering establishments should post, display and broadcast publicity posters, table cards and videos promoting the use of "public chopsticks and spoons" in a conspicuous position to create a favorable atmosphere and play a guiding role.