How to distinguish the main plate and the bone plate on the dining table?

There are two plates, one large and one small. Generally, the small plate is the main plate and the large plate is the bone plate. In hotels, there are two bowls, one large and one small, and a plate. In small shops, there is usually one plate, one bowl and one teacup, but you can be sure that the plate is a bone plate. Bone dishes are used to hold garbage, fish bones, bones and other things you don't want to eat. They are usually placed on a pad. The main plate is for eating vegetables. If you go to a catering place with a slightly standardized management, the waiters in the stands will come over to change your plates every once in a while or when they see that the plates are almost full. This is a bone plate.

Bone plate:

Main plate:

Tableware placement standards:

1. Plate and bone plate: place them first Plate and paper; the edge of the pad is tangent to the edge of the table (if there is a pattern on the pad, the front side should be facing up); the spacing between the pads is equal; the bone plate is placed in the center of the pad.

2. Seasoning plate: directly above the chopsticks, place it on the upper left side of the decorative plate (directly above the towel holder), with the handle of the lotus leaf cup facing downwards to the left, the chopstick rest and the upper edge of the decorative plate, and the chopsticks resting against each other. One finger away from the edge of the table.

3. Toothpick: Between the chopsticks and the middle watch, the tail of the toothpick should be flush with the tail of the middle watch. ?

4. Cups: The four cups are in a straight line, the middle cup is aligned up and down with the plate flower, one finger apart.