1. A table for food and plates,

2. The number of food clips used by guests depends on the number of dishes;

3. Each person should prepare three sets of tableware, including plates, forks, knives, cups, wine glasses and paper towels.

Preparatory work/about to start work

1. Understand the native place, number of guests, dining standards, meal holding time and taboos, then design the table sample and prepare tableware by special personnel.

2. Arrange the dining table according to the requirements and dining table samples. Site layout of various landscapes.

3. Prepare enough wine according to the specified wine varieties.

4. Generally, a buffet dinner for less than 200 people requires a central food table (the area is similar to that of a 10- 12 square table), a dessert table, a fruit table and a wine table.

5. Generally, there is no seat in the buffet, but some small tables and chairs can be placed around the central food table as needed, and guest tables can also be arranged.

6. Make all preparations before the guests arrive 1 hour.

Paving platform

1, all kinds of dining tables, including the guest table, are surrounded by skirts. The skirt should be clean and ironed, the needle tip should not be exposed, the skirt should cover the foot of the table, and the flower basket should be placed in the middle of the table.

Put the plate in the center of the middle table, the knife on the right and the fork on the left. You can also put some chopstick sets, plates and tableware properly and cover them with napkins. The number of plates and tableware should be slightly more than the number of scheduled guests.

3. Place table materials: salt, pepper, toothpicks, napkins, etc.

There are generally more than 20 kinds of dishes in buffet dinner. In addition, you can also prepare several modeling dishes, including a large food carving, to add atmosphere. The general arrangement of dishes: the modeling dishes are placed in the center of the main course, and the other dishes are placed in two pots of the same color, symmetrically, so that the meat dishes are evenly matched, and the hot dishes should be placed on the heater.

5. Put a fruit knife on the fruit table.

6. The snack table is covered with pelvis and snack fork.