Everyone is not familiar with the table length system, and I feel that there is a new term. However, according to relevant reports, in fact, with the proposal of "Resolutely Stop Food Waste Action Plan" last year, it has been launched and tried out in some restaurants. The table length is generated by the customer, and the person who orders food is designated as the table length, whose duty is to remind diners to use the chopsticks and spoons during the meal, and to be responsible for packing after the meal.
After the restaurant is restored, the table length system will be further promoted, but it is not mandatory but a measure. The person in charge of the dining table is responsible for controlling the dining time to about one and a half hours, reminding diners to wear masks before and after meals, requiring diners to sit separately, paying attention to using public chopsticks and spoons, and being responsible for packing after meals.
Personally, I think the dining alone system is more practical. Chinese food is mostly served on the whole plate. Show the guests that after the plate is set, they can be divided into small plates according to their needs, and try to finish it. Chicken, duck, fish, etc. Divide into small portions according to the part you like to eat, and take what you need to avoid waste. ② Desktop isolation. The transparent partition or film is installed on the dining table, which will not affect the conversation during eating and prevent droplets. I wonder if the restaurant will adopt it.