I. Division of countertops

Setting the countertops mainly refers to the arrangement of dining tables and seats and the design of countertops. According to eating habits, countertops can be divided into three categories: Chinese countertops, western countertops and Chinese countertops. There are two common Chinese table tops: square table tops and round table tops. The tableware on the Chinese table is generally composed of chopsticks, spoons, plates, soup bowls and various wine glasses.

second, the basic requirements for setting a table at a banquet

setting a table should respect the customs and eating habits of all ethnic groups. Setting the stage should conform to the etiquette forms of all ethnic groups. For example, the table setting, dining table and seat arrangement of banquet should pay attention to highlighting the main table, guest of honor and host seat. The arrangement of small tableware should be complete and complete. The small tableware set at the banquet should be arranged according to the menu, and what dishes to eat with what tableware, what wine to drink with what wine glasses. Banquets of different specifications should be equipped with tableware of different varieties, different quality and different pieces. Small pieces of tableware and other objects should be arranged in a relatively centralized and orderly manner, which should be convenient for both dining and dinner service. The shape of the table top should be realistic, beautiful, decent and practical. The so-called "decent" means that the shape of the table top should be properly arranged according to the nature of the banquet, so that the theme marked by the table top pattern is commensurate with the nature of the banquet. If the wedding banquet is held, the word "Xi" is placed, and Bai Niao Chaofeng and other countertops are placed; If you receive a banquet for foreign guests, you will arrange a welcome seat, a friendship seat, a peace seat, etc.

third, the design of Chinese banquet table

most Chinese banquets use a round table. The arrangement of dining tables in the design of Chinese banquet table type emphasizes the position of the main table. The main table should be placed in a position facing the main door of the restaurant and able to see the whole hall. The design of Chinese banquet table requires that the main street should be the passage through which the guests enter and leave the table, and the main street should be more spacious and prominent than other streets. In the table design of Chinese banquet, the arrangement and back of other tables and chairs should be based on the main table. Generally, a round table with a diameter of 1.51 cm can seat about 8 people at each table, and a round table with a diameter of 1.81 cm can seat about 11 people at each table with a diameter of 211? 221 cm round table, can sit 12? About 14 people. For round tables with a diameter of more than 1.81 cm, a turntable should be placed. When setting tables and chairs, leave the waiter to divide the dishes, and the other tables are equidistant. In the table design of Chinese banquet, the arrangement of tables for multiple banquets should be arranged according to the shape and size of the restaurant and the number of people attending the banquet, and the distance between tables should be convenient for walking through serving, pouring wine and changing plates. The layout of the whole banquet table should be neat, so that the tablecloth is a line and the legs are a line. Many banquets should emphasize the atmosphere of the venue and make the lights bright. Usually, there should be a guest speaker's desk and microphones should be installed in advance.

Fourth, the seating arrangement of the banquet

A Chinese banquet usually has a host, a deputy host, a guest of honor, a deputy guest of honor, an interpreter and other accompanying personnel. Its seats are arranged in a fixed way. The host sits at the top, facing the crowd (with his back to the key decorative surface), the deputy host is opposite to the host, the guest of honor is on the right side of the host, and the deputy guest of honor is on the right side of the deputy host. If there is an interpreter, it should be on the right side of the guest of honor. Other accompanying personnel generally have no strict regulations. If both the host and the guest take their wives to dinner, the seating arrangement should be as follows: the host is at the top, the guest is on the host's right, the guest's wife is on the host's left, the host's wife is on the guest's left, and other positions remain unchanged. In case of a high-standard Chinese banquet, the restaurant waiter should assist the guest organizer in drawing a seating plan. Generally, the guests are scheduled in advance according to their status, and the names and titles of the guests are drawn on a floor plan according to the seats and posted at the entrance of the restaurant, so as to guide the guests to sit in order.

V. Desktop layout of the banquet

The table top of the banquet should first choose a table cloth that is flat, wrinkle-free, edge-free, hole-free and appropriate in size according to the size of the dining table. When the tablecloth is laid, the seam of the center line is upward, facing the master and vice-master. The center pattern of the tablecloth is placed in the center of the table, and the four corners of the tablecloth are equidistant from the ground. The way to spread the tablecloth is push-pull or net-casting.

1 Placement of tableware:

Place the tableware in a tray with napkins, lift the tray by hand, and place the tableware clockwise from the owner's position. The order of setting the tableware is:

(1) Dishes: the edge of the tray is 1 cm away from the table, the distance between the plates is equal, and the patterns such as shop logo in the tray should be aligned.

(2) Chopsticks rack, chopsticks: put the chopstick rack on the upper right of the plate, and then put the chopsticks with chopstick sleeves on the chopstick rack. The front end of chopsticks is about 5 cm away from the plate edge, the back end of chopsticks is 1.5 cm away from the table edge and 1 cm away from the plate edge, and the pattern of chopstick sleeve should be upward.

(3) spoon pad, spoon: put the spoon pad right in front of the dinner plate, 1.5 cm away from the dinner plate, and then put the spoon on the spoon pad with the handle to the right.

(4) Napkin: Fold a napkin cloth into a cloth flower and put it in a water cup or neatly folded in a dish for guests to cover their knees, and put another wet towel in a dinner plate and put it on the left side of the spoon dish.

2 Setting wine utensils:

Chinese banquets generally use three sets of cups, namely, water cups, grape glasses and white glasses. First, put the wine glass in front of the spoon pad, and the base of the wine glass is about 1.5 cm away from the spoon pad. The white wine glass is placed on the right side of the wine glass, and the distance from the wine glass is about 1 cm. Insert the folded cloth flowers into the water glass, and place the water glass on the left side of the wine glass, about 1 cm away from the wine glass. Three cups should be in a straight line horizontally.

3 Place public tableware:

If a turntable is used, first place the turntable in the center of the table, and then place a dinner plate in front of the wine set of the host and the deputy host, with a spoon and a pair of chopsticks on the plate, with the spoon handle to the right and the holding end of the chopsticks to the right. Two sets of the above-mentioned public tableware can be placed on the dining table of 11 people, and 4-6 sets of public tableware can be placed on the dining table of more than 11 people according to the number of people.

4 Placement of toothpicks:

There are two ways to place toothpicks: one is to use a toothpick bucket and place it on the right side of the common dinner plate 5 cm away from the dinner plate; Another way is to put the bagged toothpicks next to the tableware of each guest. Generally, the bagged toothpicks are printed with our logo, so we should pay attention to putting them right.

5 Placing and replacement of ashtray:

When guests are dining, ashtray, cigarettes and matches (lighters) should be placed from the right side of the host's wine set, with ashtray placed every two people, and the front end of ashtray should be parallel to the wine set. Put cigarettes and matches (lighters) on the right side of the host and vice host, with the front facing upwards, and the upper end of the cigarette case is next to the ashtray. If there are two or four cigarette butts in the ashtray during dinner, you should change it into a clean ashtray. The way to change the ashtray is to press the clean ashtray on the used ashtray, remove both ashtrays at the same time, and then put the clean ashtray back in its original place. When a guest smokes, the waiter should light a cigarette for the guest in time.

6 display menus:

under normal circumstances, two menus are placed on the dining table for 11 people and four menus are placed on the dining table for more than 11 people. The menus are placed next to the chopsticks of the host and vice host, and the lower ends of the menus are 1 cm away from the table. When placing four menus, except for one next to the host and vice host, the other two are placed next to the guests in the middle between the host and vice host. The menu can also be placed upright next to the water glass.