table setting, also known as table setting, is the operation process of laying tableware, wine utensils and auxiliary articles neatly and beautifully on the dining table according to certain specifications. Including table arrangement, seat arrangement, tableware arrangement, etc. Setting the table should be clean, orderly, in place, properly placed, convenient for eating and complete.

1. Spreading tablecloth

The methods of spreading tablecloth can be divided into two types: push-pull and net-casting.

(1) Push-pull type

① When laying, you should choose a tablecloth suitable for the size of the desktop, stand beside the assistant master seat and close to the table, fold the tablecloth in parallel with your hands, push it forward, and then pull it back, with the drum seam of the tablecloth facing upward, the center line seam facing right, and the assistant master seat. The four corners of the tablecloth droop in a straight line with the legs of the table, and the vertical parts of the four corners are equidistant from the ground, so it is impossible to touch the ground.

② the pattern of the tablecloth is placed in the center of the table, and then the chair is surrounded after the tablecloth is laid.

(2) net-casting type

① After selecting a suitable tablecloth, the employee stands in the position of the assistant master, folds the tablecloth in parallel with both hands and lifts it, and spreads it in the direction of the first guest, with the drum seam facing upward and the center seam straight, so as to take the seat of the assistant master. The four corners of the tablecloth should droop in a straight line with the legs of the table, and the vertical parts of the four corners are equidistant from the ground, and the paved tablecloth patterns and patterns are not allowed to be laid.

(2) When spreading the table with a net, it is required to be crisp, neat, graceful, skilled and in one go.

2. Table shape and appliance placement

(1) Table shape is a standard shape formed by proper arrangement of tables and chairs.

① a four-person square table, using the cross symmetry method.

②6-person frustum of a cone, using the method of one-word centering and left-right symmetry.

③8-person frustum of a cone, with cross centering and pairwise symmetry.

④ The round table with p>④11 people adopts the method of one-word centering and left-right symmetry.

⑤12-person frustum of a cone adopts the method of cross centering and alternating with each other.

(2) Placement of utensils

① Placement of breakfast utensils

A. Dishes (or plates): According to the placement of the table, it is required that the distance between the dishes and the edge of the table is 1.5 cm, and the length of an index finger should be maintained.

B. saucer: put it on the right side of the saucer, and the distance from the table is also 1.5 cm.

C. teacup: put it on the saucer with the ear facing right.

D. soup bowl: placed directly above the plate.

e. spoon: put it in the soup bowl with the handle of the spoon facing left.

chopstick rack, chopsticks: the chopstick rack is placed at the upper right of the dinner plate, chopsticks are placed on the chopstick rack, and the back end of chopsticks is 1.5cm away from the table. The pattern of chopsticks cover should be upward; Chopsticks pass through the middle of the saucer and saucer.

② Placement of lunch and dinner utensils

A. Dishes: According to the table shape, the distance between the dishes and the table edge is required to be 1.5 cm.

B. Chopsticks rack, chopsticks: put the chopstick rack on the upper right of the dish, and then put the chopsticks (with sanitary chopstick covers) on the chopstick rack. The back end of chopsticks is 1.5 cm away from the table edge, and the pattern of chopstick sleeve is upward.

C. soup bowl and spoon: the soup bowl is placed above the bone dish to the left, the spoon is placed in the soup bowl, and the handle faces to the left.

D. drinking utensils: Chinese banquets generally use three sets of cups, namely, beverage cups, grape wine glasses and white wine glasses. First, the grape wine glasses are placed on the vertical line of the dish about 1.5 cm away from the edge of the wing bowl and the flavor dish, and then the beverage cups are on the left and the white wine glasses are on the right. The diameters of the three cups are horizontally in a straight line, and the distance between the cups is about 1.5 cm, so it is advisable not to collide with each other.

e. saucer and teacup: the saucer is placed on the right side of the saucer, keeping a distance of 1.5cm from the table; Put the teacup upside down on the saucer, with the ear facing right.

F. toothpicks: toothpicks are mostly in bags, placed between chopsticks and plates, and the side printed with pictures and texts can be aligned upward.

g. napkins: 45cm long napkins can be folded neatly and folded into various styles. Generally, they are placed in a dinner plate, and the other is placed in a beverage cup.

H. incense towel and incense towel holder: when putting on the incense towel, put the incense towel on the incense towel holder and put it on the left side of the dish.

(3) Placement of other articles

① Flowers: Single flower arrangement and vase flower arrangement are usually placed in the center of the small square table, while multi-branch flower arrangement and potted flower arrangement are usually placed in the center of the turntable.

② ashtray: When the ashtray is placed on the big table, it is shaped like a "pin".

③ turntable: it is usually used on a big round table, and the bottom of the turntable should be pressed in the center of the cross-shaped hem of the tablecloth.

3. Seating arrangements for Chinese banquets

Chinese banquets usually have a host, a deputy host, a guest of honor, a deputy guest of honor and other accompanying personnel, each with a fixed seating arrangement.

(1) The head facing away from the key decorative surface of the restaurant is the top, where the host sits, the deputy host sits opposite to the host, the guest of honor follows the host's right, and the deputy guest of honor sits on the deputy host's right.

(2) If both the host and the guest bring their wives to the table, the guest lady sits on the left side of the host's position, and the host lady sits on the left side of the guest lady. Other ranks remain unchanged.

(3) When the guests hold a high-standard Chinese banquet in the restaurant, the restaurant staff should assist the guest undertaker to arrange the seats according to the ranking size, or draw the names of the guests on the floor plan according to the ranking, and post them at the entrance of the restaurant, so as to guide the guests to take their seats.

4. western food table setting

western food table setting is divided into light meal table setting and banquet table setting. Generally speaking, the shape of the platform is mainly long and round, and sometimes round or square platforms are used. The specific table setting method is designed according to the menu. When eating a certain type of dishes, the tableware needed is placed accordingly.

(1) Setting the table for western-style light meals

The order of setting the table for western-style light meals is as follows: first set the saucer for positioning, then set the fork on the left side of the saucer, set the knife on the right side with the blade inward, put the spoon in front of the saucer, and put the bread tray on the left side of the fork with a butter knife in it. The wine glass is placed in front of the spoon in the same way as Chinese food. Fold the mouth cloth in the saucer or insert it into the beer cup. The ashtray is placed outside the wine glass in front of the saucer, the pepper and salt bottles are placed on the left side of the ashtray, the toothpick is placed on the left side of the pepper and salt bottles, and the vase is placed in front of the ashtray.

(2) Setting the table for the western banquet

The western banquet needs to be set according to the banquet menu, and a pair of knives and forks should be changed for each dish, usually no more than seven pieces, including three knives, three forks and one spoon, which are placed from outside to inside in the order of serving. The specific placing method is as follows:

① First, set the saucer as a positioning, and place the fork, fish fork and cold dish fork in sequence on the left side of the saucer, and place the knife, fish knife and cold kitchen knife in sequence on the right side of the saucer, with the blade facing left.

② Put the spoon in front, and cross the snack fork and spoon in front of the spoon.

③ A bread tray is placed on the left side of the fork, with a butter knife obliquely placed in the tray and a butter tray placed in front of the tray.

④ Put a cup, a colored glass and a white glass in front of the dessert fork and spoon. Fold the mouth cloth in the saucer or insert it in the water cup.

⑤ the seating arrangement of western banquets is the same as that of Chinese banquets.