(1)Requirements before the operation of the table, hands should be cleaned and sterilized, the required meals, drinking utensils for a good check, do not use broken meals, drinking utensils.

(2) the standard of table arrangement of dining and drinking utensils should be relatively centralized, a variety of dining and drinking utensils should be complete; placed at equal distances, patterns, patterns should be correct, to achieve neat and tidy, in line with the norms and standards; to achieve both cleanliness and hygiene, but also artistic; not only to facilitate the use of guests, but also to facilitate the service of the service personnel.

2, the table needs to meal, wine utensils

10 people sitting banquet table for example: 10 people banquet dining table required meal, wine utensils and items are as follows: tablecloth 1, napkins 10, bone dish 10/12, chopstick rack 10, chopsticks 10/12 pairs, spoon pad 10, spoon 10/12, wine cups 10, wine cups 10, white wine cups 10, 10 water glasses, 2 toothpick cups, 5 ashtrays.

3, the order of the table (focus) in the placement of the above items, you can use the tray in 5 times to set up.

The first tray: 10 bone plates. The second tray: 10 spoon pads, 10 porcelain spoons, 10 chopstick holders, 10 pairs of chopsticks. The third tray: 10 wine glasses, white wine glasses. Fourth tray: 10 water glasses (with folded napkins). Fifth tray: ashtray (separate tray). The sixth tray: vase, table number. 4, meal, wine utensils placed rules

(1) set the position (bone) plate. The tableware code is placed in a well-padded napkin tray (tray should be non-slip, you can also pad napkins), the left hand end of the tray, the right hand placement. Starting from the master's seat, place the plates in a clockwise direction. The distance between plates is equal, and the plates are 1-2cm from the table edge (depending on the size of the table). The bone plates for the main and secondary hosts should be placed in the center of the convex line of the tablecloth. The center of the plate is symmetrical across the center line of the carousel. Positioning plate, determine the neatness, beauty and elegance of the table set.

(2) set spoon pads, porcelain spoons and soup spoons, flavor plates. Spoon pad in front of the bone dish. Spoon pad edge from the edge of the bone plate 1 cm, the center of the spoon pad on the center line of the bone plate. The porcelain spoon is placed in the center of the spoon mat, with the handle facing right. (Sometimes the saucer is placed 1 cm above the plate. The soup spoon is placed in the soup bowl with the spoon handle facing left, the soup bowl is placed 1 cm to the left of the flavor plate, in a straight line with the flavor plate, and the soup spoon is placed in the soup bowl with the spoon handle facing left, parallel to the dinner plate.)

(3) Arrange the chopstick rack with chopsticks, long-handled spoon, (toothpicks). Chopstick holders should be placed on the right side of the bone dish, in a line with the horizontal center of the spoon mat or the food dish, paying attention to the shape and pattern. In the case of animal shapes, the head should be placed to the left. Chopsticks should be placed on the chopstick rest with the pattern or lettering facing upwards (the same applies to the chopstick set), with the ends of the chopsticks 1 cm from the edge of the table, and the body of the chopsticks 1 cm from the end of the handle of the spoon, or 1 cm from the saucer, or 1 cm from the long-handled spoon. if a double chopstick rest and a long-handled spoon are being used, the long-handled spoon should be placed in the chopstick rest and the long-handled spoon should be placed 3 cm away from the saucer. If there are separate toothpicks, place the toothpicks between the ladle and the chopsticks, with the front of the toothpick holder facing upwards and the bottom of the toothpick holder flush with the ladle.

(4) Arrange the wine set. Wine glass should be the center of the bone plate, wine glass bottom edge from the spoon pad edge 1cm, or from the edge of the soup bowl 1cm; white wine glass in the wine glass on the right side, the mouth of the cup and the mouth of the cup is 1cm away. the pattern of the wine set should be right guests. The wine glass should be placed in the tray. When operating, the hand to take the wine glass at the base of the cup, can not touch the mouth part of the cup.

(5) set communal plate, communal spoon, communal chopsticks communal plate should be placed in the front of the seat of the host and vice host, plate edge from the bottom of the wine glass bracket 2cm. communal spoon placed on the side of the table, communal chopsticks placed on the side of the table, the handle of the spoon towards the left, the chopsticks handle to the right, become a symmetrical shape, the spoon and chopsticks in the middle of the distance of 1cm, the chopsticks from the communal part of the plate at the end of the two ends of the same. 10 people below the placement of 2 sets of communal tableware, more than 12 people should be 4 sets, the chopsticks should be placed in the center of the table. For more than 12 people, 4 sets should be placed, with the other 2 sets placed at the ends of the tablecloth's crosshairs, which should be in the shape of a cross. If the number of guests is small, the table is small, can be in the position of the host and vice host tableware in front of the communal chopstick rack and chopsticks can be placed.

(6) Place the toothpick cupThe toothpick cup should be placed on the right side of the communal plate, the right does not exceed the end of the chopstick handle, and the front does not exceed the tangent line of the plate edge.

(7)Place the water glass and napkin insert the folded napkin into the water glass, place it on the left side of the wine glass, the center of the 3 sets of cups should become a straight line horizontally, and the top of the water glass should be 1cm away from the top of the wine glass.The ornamental side of the folded napkin should be facing towards the guests.

(8) Place the ashtray from the right side of the master seat, every 2 seats placed an ashtray, the front end of the ashtray should be in the outer tangent line of the water cups, the rack smoke holes to face the guests on both sides.

(9) Pull chairs. From the first master position in the clockwise direction in order to place, dining chair chair seat edge just close to the sagging tablecloth shall prevail, chair edge and tablecloth spacing 1 cm. The distance between chairs is equal. Pulling chairs should be small sound, starting from the guest of honor seat, according to the clockwise direction in turn pulling chairs. (Some operations are to pull the dining chairs first after laying the tablecloth, and arrange them from the right side of the dining chairs.)

(10) Arrange the menu. Generally 10 people or less placed two menus, placed on the left side of the main and vice master seat. The bottom of the menu is 1cm away from the edge of the table when it is placed flat, and when it is placed standing, the opening of the menu is facing towards the master and vice-master, and the edge of the menu is 1cm away from the edge of the table. 12 people or more should place four menus in the shape of a cross (the same as the placement of communal chopsticks and spoons).

(11) vase. The vase is placed in the center of the table, facing the door of the restaurant.

(12) Banquet should be placed on the table number. Table number is generally placed in each table at the bottom of the first, the table number toward the entrance to the ballroom, so that guests can see a restaurant. (Large banquets, but also placed easily recognizable, guiding table signs.)

(13) set the seat sign. The main table of the formal banquet, a large banquet table, to place the seat plate. General selection of double-sided seat cards, placed in the wine set outside 1cm. If it is a single-sided seat card, the seat card should be facing the center of the table.

(1) the effect of the table requirements: the table all kinds of tableware, utensils placed neatly and consistently, the layout is reasonable, beautiful, evenly spaced, placed in an accurate position, the pattern pattern is correct, the table utensils are clean, no damage, as shown in the figure above.

(2) Placement of tableware starts from the master position and is placed in clockwise order.

(3) Pay attention to the correct posture of using the tray.

(4) Pay attention to the maneuver, cleanliness, and hygiene when loading the tray and arranging the tableware

(5) Hold the tray gently and put it down, pay attention to the safety.

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