Category: Food/Cooking Problem Description: (1) "Setting the table" is one of the basic skills of catering services.

When setting the table, it is generally required that the store emblem on the tableware faces the guests.

I would like to ask which guest you are facing, the guest opposite or the guest sitting at the table? (2) When pouring wine, the label is required to face the guest.

Is it towards the guest who is receiving the sommelier service or towards other or opposite guests?

When you finish pouring wine, you are required to rotate the bottle mouth. Should the label face the guests before the rotation or after the rotation?

How should you hold the bottle correctly when pouring wine?

(3) When pouring wine in catering service, what is the pouring quantity of each kind of wine?

(4) When showing the bottle, should you show it to the host or to all guests? What are the correct postures and essentials?

(5) What are the most appropriate, practical and convenient service terms when showing the bottle and when asking guests to confirm their order of seafood?

I am a catering practitioner. I thought of these questions accidentally and raised them here. I hope elites in the catering industry can discuss them with me.