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setting the table for western food

Basic essentials: left fork and right knife, first inside and then outside, with the knife edge facing the plate, all kinds of tableware are lined up, and tableware is matched with dishes.

table top items: the vase is placed in the center of the table, salt and pepper are placed in front of the vase, a toothpick tube is placed in front of the salt and pepper, and an ashtray is placed in front of the toothpick tube. The gap of the ashtray is aligned with the middle seam of the salt and pepper, and the table mat is placed in the center of the table.

before setting the table, the tableware used for dining and wine should be inspected. If unclean or damaged tableware is found, it should be replaced in time, and the articles should meet the standards of cleanliness, brightness and integrity when used. When placing, hands should not touch the disk surface and the cup mouth.

when setting the table, use trays to hold tableware, wine utensils and utensils. Gloves should be worn when placing gold and silver utensils to ensure that the tableware is clean and prevent pollution.

The order and standard for placing tableware and wine:

1. Display tray

You can use tray end support or pad the mouth cloth with your left hand. Place the mouth cloth on the bottom of the tray, hold up the display tray, and place the tray in front of the dining table with your right hand clockwise from the host's position. The logo of the store in the tray should be correct, the edge of the tray should be 1.5 cm away from the table, and the distance between the plates should be equal.

2. Set the bread plate and butter plate

Set the bread plate at 11 cm on the left side of the display plate. The bread plate is aligned with the central axis of the display plate, and the butter plate is placed in the right front of the bread plate, 1.5 cm away from the bread plate, with the pattern straight.

3. Place the knife, fork and spoon

Place the knife, fork and spoon in order from the right side of the display tray. When placing, you should hold the knife, fork and spoon handle in your hand and start from the main knife.

(1) The main knife is placed on the right side of the display tray, perpendicular to the edge of the dining table, with the handle 1 cm away from the edge of the table and the blade to the left, 1 cm away from the display tray.

(2) The spacing between the fish knife, the head knife, the soup spoon and the tableware is 1.5cm, the handle is 1cm away from the table, the blade is to the left, and the spoon faces upwards.

(3) The main fork is placed on the left side of the display tray, with a distance of 1 cm from the display tray and a fork handle of 1 cm from the table edge.

(4) When placing the harpoon, the handle of the harpoon is 5cm away from the table edge, and the fork head protrudes upward. The fork face of the head fork (appetizing fork) is upward, and the fork handle is parallel to the main fork handle. The dessert fork is placed right in front of the display tray, and the fork tip is 1 cm away from the display tray to the left.

(5) The dessert spoon is placed right in front of the dessert fork, parallel to the fork, with the spoon head to the right and 1.5cm away from the fork handle of the dessert fork.

(6) The butter knife is placed obliquely on the bread pan, with the blade to the left, the center of the butter knife is consistent with the center line of the bread pan, and the handle faces downward to the right, making an angle of 45 with the horizontal line of the bread pan.

(7) When placing the fruit knife and fork in front of the display tray, press the knife with the fork into an oblique cross, with the blade pointing to the lower left, the handle pointing to the lower right, the fork tip pointing to the upper right and the fork handle pointing to the lower left. You can also put the dessert spoon on the fruit knife and fork, with the spoon face up and the handle facing right.

4. Set the wine set

When setting the wine set, hold the cup holder or the bottom of the cup.

(1) The water cup is placed above the main knife, the center of the cup bottom is on the center line of the main knife, and the cup bottom is 2 cm away from the main knife tip.

(2) The red wine glass is placed at the lower right of the water glass, the connecting line between the center of the cup bottom and the center of the cup bottom forms a 45 angle with the edge of the dining table, and the distance between the cup walls is 1.5cm..

(3) The white wine glass is placed at the lower right of the red wine glass, and other standards are the same as above.

5. Placing napkins

Folding napkins are placed in the display tray, and the folded patterns of napkins are properly matched, with the viewing surface facing the guests.

6. Set candle holders and pepper and salt bottles

Generally, there are two candle holders at western banquets, which are placed on the center line of the tablecloth and at appropriate positions on both sides of the dining table. Pepper and salt bottles should be placed symmetrically on the center line of the tablecloth according to the left pepper and right salt, with the bottle wall 1.5 cm apart and the bottle bottom 2 cm away from the candlestick table bottom.

7. Set the ashtray and matches. The ashtray should be placed in front of the host and vice host, and its center is on the vertical line of the center of the host and vice host's display panel, 2 cm away from the pepper and salt bottles. Matches are placed on the top of the ashtray, and the picture is upward. When placing, from the right side of the first owner, put an ashtray every other person.

8 the essentials of setting the table for western food are as follows: pay attention to the order of setting the tableware for western food; First set the dinner plate (decorative plate) for positioning, then set all kinds of knives, forks and spoons, then set the bread plate, and finally set all kinds of wine glasses. After the tableware is set, put napkin flowers on the plate, put vases, pepper bottles and salt bottles in the middle of the table, as well as sugar jars and candle holders. When setting the table, pay attention to the edge of the porcelain and the handle of the knife and fork. Place the knife and spoon on the right side of the guest and the fork on the left side. Silver tableware should be wrapped in napkins or put in gloves. Broken or dirty tableware should be picked out in time. The arrangement of western tableware varies from place to place, and there are French, American and Russian styles abroad, but the basic essentials are: the center of the plate, the horizontal spoon in front of the plate, the fork left and the knife right, the fork tip up, the knife edge facing the plate, the staple food to the left and the tableware to the right.

9 how to arrange the guest and host seats in a western banquet?

the arrangement of various table-shaped guest and host seats in western-style banquets is roughly the same. The host table is usually arranged in the center of the table, the guest table is arranged on the host's right, the deputy guest table is arranged on the host's left, and the other guests are arranged from top to bottom and from right to left.

11. What kinds of tables can be divided into for western banquets?

It can be divided into a zigzag T-shape, a zigzag chevron shape, etc. Generally, the arrangement is designed according to the number of people attending the banquet.