Restaurant to the dish dish notes are as follows:

1, the location of the dish should be moderate. Sitting in the scattered dishes should be placed in front of the small pieces of tableware, spacing should be appropriate. A table with several groups of scattered customers, each guest in front of the dish should be relatively centralized, between each other to leave a certain interval, to prevent errors. Chinese food banquets are generally placed from the center of the table to the four sides.

Chinese banquet platters, large dishes in the first dish should generally be placed in the middle of the table. If you use a carousel, it should be placed in front of the guest of honor first. Soup dishes such as pingpang, casserole, warm pots, candle cups, etc., are also usually placed in the middle of the table.

2, the banquet in the first dish to see the face of the main seat, other dishes to see the face of the transfer to the surrounding. The so-called face of the dishes, is the most suitable for viewing side. Various types of dishes are: plastic head of the dishes, such as roast suckling pig, cold dish peacock screen, etc., its head for the face; and the head is hidden plastic dishes, such as roast duck, eight treasures of chicken, eight treasures of duck, etc., its plump body for the face; the general dishes, its knife work, the color of the good-looking part of the face for the face.

3, a variety of dishes should be symmetrically arranged, the art of modeling. Placement attention to meat and vegetables, color, mouth and the interval between the matching, plate and plate distance is equal.

4, in addition, according to traditional etiquette and folk banquets, feasts on the whole chicken, the whole duck, the whole fish placed to follow the chicken does not offer the head, the duck does not offer the tail, the fish does not offer the ridge custom, that is, do not serve the chicken head, the duck tail, the fish ridge toward the guest of honor. Especially on the whole fish, should be the fish belly rather than fish spine toward the guest of honor.

Because the belly of the fish is less spiny, tender and flavorful, toward the guest of honor, to show respect. And the more upscale dishes, dishes with special flavors, or every new dish, to first set to the guest of honor position.