breakfast utensils are placed. Dining plate (or bone plate): placed in various table shapes, about 1.5 cm away from the table (or one index finger position); Tea saucer: placed on the right side of the bone saucer, about 1.5 cm away from the table; Teacup: buckle on the saucer, with the cup ear to the right; Soup bowl: placed directly above the bone dish; Spoon: put it in the soup bowl with the handle on the left; Chopsticks rack, chopsticks: the chopsticks rack is placed on the right side of the bone dish; The bottom edge of chopsticks is 1.5 cm away from the edge of the table, between the bone dish and the saucer. D. set the table for lunch and dinner. Bone plates: placed according to various table shapes, with the edge of the plate 1.5 cm away from the edge of the table; Tea saucer and teacup: The tea saucer is on the right side of the bone saucer, with a distance of 1.5cm from the table edge; The teacup is buckled on the saucer, and the cup ear is to the right; Soup bowl and spoon: the soup bowl is on the left above the bone plate, the spoon is in the bowl, and the handle is on the left; Taste dish: the taste dish is to the right above the bone dish (pay attention to pouring the soy sauce into the taste dish just past the bottom edge, not too much); Beverage Cup: Buckle or stand above the soup bowl and flavor dish (such as a banquet, sweet wine cup and spicy wine cup should be added, with the sweet wine cup on the middle line of the bowl and flavor dish, the beverage cup on the left side and the spicy wine cup on the right side, and the lines of the three cups should be in a straight line); Chopsticks rack and chopsticks: the chopsticks rack is on the right side of the bone dish and balanced with the upper edge of the flavor dish; The bottom edge of chopsticks is 1.5 cm away from the table, between the saucer and the bone saucer; Toothpick: put it between the long bone plates of chopsticks (note: the side of the chopstick sleeve and the toothpick sleeve printed with the Chinese name of the hotel or the shop logo should be on, facing the dining table). E. other items are placed. Turntable: it is mostly used on a big round table, and the bottom of the table should be pressed in the middle of the "cross" hem of the tablecloth. Ashtray: Place the square table on the side of the vase, and pay attention to the uniform placement. Place the large table in the shape of "Pin", one on the upper right of the host, between the escort and the fourth guest; One between the translator and the second guest. Flower placement: vase flower arrangement or single flower arrangement is generally placed in the center of the small square table, and potted flowers or multiple flower arrangements are generally placed in the center of the turntable. F. essentials. ① When operating the left-handed tray, place the tableware with the right hand in turn clockwise from the host seat; ② Pay attention to four straight lines: all the table feet in the restaurant should be in a straight line horizontally and vertically; The legs of all dining chairs in the dining room should be in a straight line horizontally and vertically; All the table cloths in the dining room should be folded in a straight line; The ashtray, vase and flowerpot of all the tablecloths in the restaurant should be in a straight line. Napkins are folded. A. the function of napkin folding. (1) Highlight the theme: the different flower shapes and decorations of oral cloth flowers can point out the theme of the banquet and mark the guest seats. As soon as guests enter the restaurant, they can identify their position from different flower shapes. ② Beautify the mat surface: the cloth flower is not only an integral part of setting the table for a banquet, but also an indispensable decoration. It can play a role in rendering the banquet atmosphere and enhancing the artistic appeal. If the flower shape of the mouth cloth echoes with the delicious food, it is coordinated and beautiful. You will get the good effect of the gourmet container. ③ Hygiene and cleaning: Oral cloth flower is a kind of sanitary product, which can be used by guests to wipe dishes, chopsticks and wine when eating, and to stay on their chests or spread on their legs and knees to prevent soup and wine from contaminating their clothes. You can also wipe your mouth and hands after meals to keep yourself clean. The basic requirements of folding napkin flower shape: simple and beautiful, convenient to fold; Vivid shape selection and vivid image; Each has its own characteristics and strives for novelty; Priorities are clear and varied. B. the basic techniques of napkin folding. There are nine kinds of folding, folding, rolling, wearing, holding, turning, pulling, breaking and pinching: C. The common themes are: ① Dish flowers: Bishop's hat, mushrooms after rain, penguin. ② Cup flowers: banana leaves, white cranes and horseshoes bloom. D. Precautions: ① The napkin should be clean, crisp and undamaged. (2) the cup for flowers should be free of fingerprints and stains; Transparent and clean, the console should be smooth and clean, and the hands should be clean when folding flowers. ③ Do not put the napkin that has just been used into use again. ④ Pay attention to hygiene when folding napkins, and don't bite with your mouth.