1, the position of the dish should be moderate. Plates should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, with a certain interval in the middle to prevent mistakes. China's banquet dishes are usually placed around from the middle of the table. The big platter of Chinese banquets and the first dish in the big plate are usually placed in the middle of the table. If you use a turntable, you should put it in front of the guest of honor first. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.

2. The face of the first dish in the banquet should face the theme, and the faces of other dishes should be adjusted around the theme. The so-called noodles of dishes are the most suitable for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pigs and triumphant cold dishes, all of which are noodles; Roast duck, eight-treasure duck, eight-treasure duck and other plastic dishes with invisible heads. There is a plump figure to see; In ordinary dishes, the delicate knife work and the beautiful color part are the noodles.

3. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Pay attention to the collocation and spacing of meat, color and lust when placing, and the spacing between plates is equal.