Answer: (1) Ensure that there is enough space to arrange the table, the number of tables should take full account of the progress of the guests to pick up the food, so as not to cause the guests to queue up or sit in their seats and wait for a long time.

(2) Dishes that are operated on-site, such as tofu brain, roast duck and other dishes that take a little longer to serve, and entrees such as grilled steak that are more popular with guests, should be set up with separate serving booths in order to avoid crowding.

(3) In order to emphasize the theme, a decorative table can be arranged in the main part of the hall, usually a snack fruit table.

(4) the layout of the cold dinner will be divided into two forms of layout design with or without seating, so it is also different forms of table design.

(5) cold dinner will be the layout design of the table area calculation method, should be based on the size and number of kitchen dishes, the size of the table layout decorations and how much to decide.

(6) to pay attention to the guests to take the flow of the route, the confluence of the flow of people should be in the mouth of the food, but not to take the end of the food, which should be for the guests to hold a dish full of dishes, through the crowd is more dangerous. In addition to try to separate the route with the addition of the chef.