Next is the table, square or round? Round table is suitable for the whole table to communicate, suitable for wedding banquets and other lively occasions. Rectangular table is suitable for all people to look at the setup table and not communicate, suitable for meeting occasions that do not need to communicate, movies, theater performances and so on. The space between tables should be large enough for guests and waiters to pass through at the same time (but this is unlikely to be the case for most large parties).
Let's skip some of the more complex, field-tested designs (including lighting projection, light, and sound balance) and jump straight to the table settings.
The Western setup is simple, with the napkin in front of where one is seated, and the appetizer and entrée forks on the left (appetizer forks outward). The right side is the appetizer and main meal knife (appetizer knife outside). Next to the knife on the right is the small plate for the bread with the butter knife on the small plate. The first glass in front of the knife is the water glass and is filled with ice water half an hour before the feast begins. In front of the water glass is the white wine glass, and in front of the white wine glass is the red wine glass, all glasses being to the right of the front of a person seated. Wedding presentations or menus may be placed above the napkins. The center of the table will be set with decorations that have a theme about the event, or close to the setting, which in recent times for large events tends to be decorations such as LED's, which keeps the area around the table from appearing too dark, and allows the waiters to find the table they are responsible for when the lights go out. Wine will be placed around the decorations, with different wines depending on the needs of the party (usually 2 whites and 2 reds, scones will not be placed on the table unless there is a wine barrel). In the center of the table there may also be a meal kit, olive oil, salt, pepper and red vinegar.
And now we come to Chinese food. In the center in front of the seat is the plate, on top of the plate is the rice bowl, to the right front of the plate is the soup bowl with the teacups, and next to the teacups maybe the wine glasses as well. On the right side of the plate are chopsticks with chopstick pads (to keep the front of the chopsticks from touching the table) and spoons with spoon pads. In the center, there will be a wheel that can be turned to allow the food to be served, as Chinese food is mostly communal, unlike Western food. Most of the tumblers will have snacks, wine and teapots (the variety of tea should be indicated near the teapot).
The cloths are the same in both Chinese and Western countries, and are long enough to touch the floor, but not to touch it. Depending on the shape and size of the table, it is sometimes necessary to use two or three layers of cloth.
Setting does not apply to creativity, which applies to the design of light, sound and projection, which is not included in hospitality management, but rather to interior design and stage design. Furnishings are the backbone behind a successful event and need to be more functional than creative. What you need to focus on is the smoothness of flow, and that includes guests and staff. So more than creativity, you need to understand logic.