(1) Before setting the table, clean and disinfect your hands, and thoroughly check the required meals and drinking utensils. Broken meals and drinking utensils are not allowed.
(2) The standard meals and wine utensils should be relatively concentrated, and all kinds of meals and wine utensils should be complete; When placed, the distances are equal, and the patterns and patterns should be aligned, so as to be uniform and conform to the specifications and standards; Be clean and hygienic, and artistic; It is not only convenient for guests to use, but also convenient for service personnel to serve.
2, set the table need meals, wine.
Take 10 people as an example: the table, wine utensils and articles needed for 10 people's banquet are as follows: tablecloth 1 piece, napkin 10 piece, bone plate 1012 pieces. Spoon pads 10, spoons 10/2, wine glasses 10, white wine glasses 10, water cups10, toothpick cups 2 and ashtrays 5.
3, the order of the table (key) When placing the above items, you can use the tray for five times.
First support: bone plate 10. Second support: spoon pad 10, porcelain spoon 10, chopsticks rack 10, chopsticks 10. The third support: grape wine glasses and white wine glasses 10 each. Fourth tray: water cups 10 (folded napkin flowers have been inserted). Fifth support: ashtray (need a separate support). Sixth support: vase, table brand. 4, meals, wine utensils put rules
(1) pendulum positioning (bone) disc. Put the tableware in a tray with a napkin (the tray should be non-slip or napkin can be padded), with the tray on the left hand side and the tray on the right hand side. Place them clockwise from the main position. The distance between plates is equal, and the distance between plates is 1-2cm (depending on the size of the dining table). The bone plates of the master position and the assistant master position should be placed in the center of the convex line of the tablecloth. The center of the dinner plate passes through the center line of the turntable symmetrically. Positioning the dish determines the neatness, beauty and elegance of the countertop.
(2) Spoon pads, porcelain spoons, soup spoons and saucers. The spoon pad is placed in front of the bone plate. The edge of spoon pad is 1 cm from the edge of talus disc, and the center of spoon pad is placed on the center line of bone disc. The porcelain spoon is placed in the center of the spoon pad with the handle facing right. (Sometimes, the taste dish is located directly above the dinner dish, with a distance of 1 cm. The spoon is placed in the soup bowl with its handle facing left. The soup bowl is placed on the left side of the flavor dish 1 cm, which is in a straight line with the flavor dish. The spoon is placed in the soup bowl with its handle facing left and parallel to the dish. )
(3) Chopsticks rack, chopsticks, long-handled spoon and toothpick. The chopstick holder should be placed on the right side of the bone dish, in line with the horizontal center of the spoon pad or flavor dish, and pay attention to the shape and pattern. If it is an animal shape, the head should be placed to the left. Chopsticks should be placed on the sub-chopstick rack, with their patterns or characters facing upwards (the chopstick covers are the same), and the end of chopsticks should be 1cm from the table edge, the end of the handle 1cm from the bone plate 1cm, or from the long-handled spoon 1cm. If a pair of chopsticks racks and a spoon with a long handle are used, the spoon with a long handle is placed on the chopsticks rack, and the spoon with a long handle is 3 cm away from the dish. If there are subpackaged toothpicks, the toothpicks are located between the long-handled spoon and chopsticks, with the front of the toothpick sleeve facing upwards and the bottom flush with the long-handled spoon.
(4) set the wine. The glass column of the wine glass should be in the center of the bonesetting dish, and the distance between the bottom support of the wine glass and the spoon pad edge 1cm or the edge of the soup bowl1cm; The white wine glass is placed on the right side of the grape wine glass, and the distance between the mouth and the mouth is 1cm. The pattern of the wine set should be right for the guests. When placing, the wine glasses should be buckled or placed directly in the tray. When operating, take the cup seat of the wine glass with your hands, and don't touch the mouth of the glass.
(5) Place public dishes, public spoons and public chopsticks in front of the seats of the host and vice host, with the distance between the dishes being 2cm from the bottom of the wine glass. The common spoon is placed on the side near the center of the table, and the common chopsticks are placed on the side near the table. The handle of the spoon faces left and the handle of the chopsticks faces right, forming a symmetrical shape. The distance between the spoon and the chopsticks is 1cm, and the chopsticks are equal to both ends of the common dish. /kloc-2 sets of public tableware should be placed under 0/0, and 4 sets should be placed above 0/2, and the other two sets should be placed at both ends of the cross line of the tablecloth in a cross shape. If the number of guests is small and the dining table is small, public chopstick racks and chopsticks can be placed in front of the tableware in the main and deputy host positions.
(6) The toothpick cup should be placed on the right side of the public dish, and the right side should not exceed the end of the chopstick handle, and the front side should not exceed the tangent line outside the dish edge.
(7) Place cups and napkins Insert folded napkins into the cups and place them on the left side of the wine glasses. The centers of the three sets of cups should be horizontally in a straight line, and the top of the cups should be 1cm away from the top of the wine glasses. Turn the viewing surface of the folded napkin to the guest.
(8) Put the ashtray from the right side of the main seat, and put it every two seats. The front end of the ashtray should be on the outer tangent of the water cup, and the smoke holes should face the guests on both sides.
(9) pull the chair. Place them clockwise from the first master position. The edge of the dining chair seat is just close to the hanging tablecloth, and the distance between the chair edge and the tablecloth is 1 cm. The distance between dining chairs is equal. Pull the chair quietly, starting from the guest position and pulling the chair clockwise in turn. (Some operations are to pull up the dining chair and place it from the right side of the dining chair after laying the tablecloth. )
(10) Set the menu. Generally, there are two menus under 10, which are placed on the left side of the master seat and the deputy master seat. When lying flat, the bottom of the menu is 1cm away from the table edge; when standing, the opening of the menu faces the main and auxiliary owners respectively, and the edge of the menu is 1cm away from the table edge. /kloc-four menus should be placed for more than 0/2 people, and they should be placed in a cross shape (the same as the common chopsticks and spoons).
(1 1) put a vase. The vase is placed in the center of the dining table with the front facing the dining room door.
(12) The table number should be placed at the banquet. The table number is usually placed at the bottom of each dining table, facing the entrance of the banquet hall, so that guests can see it as soon as they enter the restaurant (For large banquets, easy-to-identify and guiding tables should be placed. )
(13) Put up the seat plate. The main table of a formal banquet and the dining table of a large banquet shall be provided with seat tags. Generally, double-sided seat cards are selected and placed outside the wine set 1cm. If it is a single-sided seat tag, the seat tag should face the center of the table.
(1) Table-setting effect requirements: All kinds of tableware and utensils on the countertop should be placed neatly and uniformly, with reasonable and beautiful layout, even spacing, accurate placement, aligned patterns and patterns, and clean and undamaged countertop utensils, as shown in the above figure.
(2) Place the tableware in clockwise order starting from the master position.
(3) Pay attention to the correct posture of tray end support.
(4) Pay attention to the technique, cleanliness and hygiene when putting plates and tableware.
(5) Handle with care and pay attention to safety.
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