Let me talk about interior design first. There are two main kinds of table decorations for large banquets, one is to put the table in front and the other is to put the table in the middle. If there is no activity that needs 360-degree viewing (such as boxing match), it is best to put the table in front as much as possible (this will also facilitate the waiter to make food, and the waiter is unlikely to lose his table number). The closer to the seat, the more important it is, or the person who needs to speak on stage.

So a table, a square (rectangular) table or a round (oval) table? The round table is suitable for the whole table communication, wedding banquets and other lively occasions. The long square table is suitable for everyone to watch the stage without communication, and is suitable for meetings, movies, cultural performances, etc. No need to communicate. The space between tables should be enough for guests and waiters to pass at the same time (but most large banquet occasions are unlikely).

We omit some complicated designs that must be tested on site (including light projection and acousto-optic balance) and jump directly to tableware decoration.

Western food is very simple. The napkin is in front of the place where one sits, and on the left is the fork for appetizer and main meal (the fork for appetizer is outside). On the right are the knives for appetizers and main meals (the knives for appetizers are outside). On the right side of the knife is a small plate for putting bread. There is a cream knife on the small plate. The first cup in front of the knife is a water cup, which is filled with ice water half an hour before the banquet begins. In front of the water glass is a white wine glass, and in front of the white wine glass is a red wine glass. All the cups are in front of a person after sitting down. The introduction book or menu of marriage can be put on the napkin. There will be decorations in the middle of the table about the theme of the event or close to the environment. In modern large-scale activities, there are often decorations such as LEDs, which can make the surrounding of the dining table look not too dark, and also allow the waiter to find his own responsible dining table after turning off the lights. There will be wine utensils around the decorations, and different wine utensils will be placed according to the needs of the banquet (usually 2 white and 2 red, and sweet cakes will not be placed on the table unless there are wine barrels). There may also be rice dumplings, olive oil, salt, pepper and red vinegar in the middle of the table.

Now let's talk about Chinese food. There is a plate in the front of the seat, a rice bowl on the plate, a soup bowl and a teacup on the right front of the plate, and there may be a wine glass next to the teacup. On the right side of the plate are chopsticks and chopsticks pads (in order not to let the front end of chopsticks touch the desktop) and spoons and spoon pads. There will be a rotatable wheel in the middle to make food, because, contrary to the West, food in China is mostly shared. There will be snacks, wine and teapot on the drum (the variety of tea should be marked near the teapot).

The tablecloth is both Chinese and western, long enough to touch the ground, but don't touch it. Depending on the size of the table, sometimes two or three layers of tablecloths are needed.

Decoration is not suitable for creativity, creativity is suitable for lighting, sound and projection design, which is not included in hotel management, but interior design and stage design. Decoration is the pillar behind a successful activity, which needs more functions than creativity. What you need to focus on is fluency, including guests and employees. So you need to understand logic more than creativity.