How to fold the cups and flowers in the hotel?

1, the "main flower" should be placed on the seats of the guest of honor and the host to highlight the theme, and the general pattern should be placed on the seats of other guests. 2. When placing flowers, the line of sight should be toward the guest seat, and different flowers should be staggered. 3, the distance should be uniform, neat and beautiful, and the location should be appropriate. It can not only decorate the countertop, but also make it convenient for guests to watch and use it, and it is also convenient for waiters to operate the counter without shielding tableware and table supplies. Different patterns should be matched properly, and the high and low shapes should be placed evenly. 4. It can also be determined according to the scale of the banquet. If it is a banquet, the combination of flowers, birds, fish and insects, physical objects and other types will make the patterns on the table not monotonous and colorful. If it is a multi-table banquet, if there is no table, you can choose flower patterns, so that the flowers on the whole banquet table are varied, the atmosphere is cheerful and there is no sense of clutter. The schema requirements of the main table are unique, highlighting the difference between primary and secondary. The basic methods of napkin folding are folding, folding, rolling, wearing, turning, pulling, pinching, breaking and holding. 1) Folding and folding are the most basic napkin folding methods that waiters must learn, and they are used in almost all styles. In other words, napkins should be folded in half, 20% or 40%, or folded into triangle, rectangle, diamond, trapezoid, zigzag and other shapes. The basic point of folding is to be familiar with the shape, find a good angle, and fold at one time, so as to be uniform and beautiful, highly neat and avoid duplication, otherwise the napkin will leave creases and affect crispness. 2) Folding is a technique used in pleating. Folding is to fold a napkin into a pleated shape. Make the flower-shaped layers rich, compact and beautiful. When pleating, pinch the first pleat at both ends of the napkin with your thumb and forefinger, and the two thumbs are in a straight line and point to the outside; Then grab the napkin with the middle finger of both hands and control the distance of the next pleat. Pinch the napkin on the finger surface of the thumb and forefinger and push it forward to the outside of the middle finger. Block the approaching pleats with the index finger, and the middle finger will make room to control the distance of the next pleat. The three fingers cooperate with each other to make them even and tidy, and the distance is equal. Folding can be divided into straight folding and oblique folding. Two ends of the same size are folded into a straight line, one end is big and the other end is small or folded into a semicircle or arc with diagonal lines. The point of folding is that the folds are even and tidy. 3) Roll-up is a technology that rolls a napkin into a cylinder and makes various shapes with the cooperation of thumb, forefinger and middle finger. Coils are divided into straight coils and spiral coils. There are single-ended coils, double-ended coils and flat-ended coils. Napkins should be rolled straight and the two ends should be the same size. There are two kinds of spiral rolls, one is to fold the napkin into a triangle with uneven edges; The other is to fix one end of the napkin and roll it up at the other end, or roll it up at one end and less at the other end, so that one end of the reel is big and the other end is small. Whether it is a straight roll or a spiral roll, napkins should be rolled tightly and neatly; Otherwise, the shape will be affected by softness and bending deformation. The key to rolling is tight and hard. 4) Wear-on refers to a technique of wearing and folding a napkin from the interlayer crease with a tool to form a fold, which makes the shape more realistic and beautiful. When wearing it, the waiter in the restaurant should first fold the napkin and hold it in the palm of his left hand, put the chopsticks in the folds of the napkin, and then use the thumb and forefinger of his right hand to pull the napkin back to the back of the chopsticks bit by bit until the chopsticks protrude out of the napkin. After wearing it, put the napkin flowers in the cup first, and then take the chopsticks away, otherwise it will be easy to loosen. Wearing techniques are mainly used to wear flower hearts and bird backs. According to the need, generally only wear 1~2 chopsticks. The key point of threading is that the tools used should be smooth and clean, and the folds should be flat, straight, small and even. 5) Flipping is a technique to turn the folded and rolled part of the napkin into the required shape during the folding process. Generally speaking, flowers and birds are folded by turning. In operation, one hand holds the napkin, and the other hand turns the drooping napkin to a corner to make it into the shape of the head, neck, wings and tail of a flower or bird. Pay attention to the symmetry and size of the leaves when turning them. Equal distance. When turning a bird's wings, tail or head and neck, be sure to turn it straight, not soft. The main point of translation is to pay attention to the right size and natural beauty. 6) Pulling refers to a technique of straightening the shape of napkin on the basis of rotation. Pulling is usually carried out when the napkin flower is semi-formed. Hold the semi-formed napkin flower in the left hand and pull out one corner or several corners in the right hand. Pulling is mainly used to pull flowers, leaves and birds' tails. The main point of pulling is that the size ratio is appropriate, neat and natural. 7) Pinch is a technique used to shape the bird's head and mouth. When operating, first pull a corner of the napkin to make a neck, then hold the top of the bird's neck with the thumb, forefinger and middle finger of one hand, with the forefinger downward, press the tip of the towel corner inward, and pinch the pressed towel corner into a sharp mouth shape with the middle finger and thumb as the bird's head. The key to pinching is sharp edges and corners, and the corners of the head are in place. 8) Folding is the skill of breaking the folds of napkins layer by layer with the left hand. Break is usually used to make bouquets. Don't use too much force when breaking off, so as not to come loose. The essentials of breaking and pulling are clear layers and even spacing. 9) Gripping is a technique used to keep the flower shape of the folded table towel from going away or falling off. Generally, hold the middle or lower part of the napkin with your left hand, and then operate other parts with your right hand. The key to grasping is that the napkin in your hand should not be loose.