Who can tell me what kind of tableware a person has when dining in a hotel? Detailed instructions are needed, such as how many inches of chassis are needed, etc.

(1) Placement of bone plates (eating plates): Place the tableware on a tray with a napkin, hold the tray with your left hand, and place it with your right hand, starting from the front seat and clockwise. Place them so that the distance between the dishes is equal and the stack is 1cm away from the edge of the table. The bone plates for the front and back seats should be placed in the center of the tablecloth drum seam.

(2) Placement of chopstick rest and chopsticks: The chopstick rest should be placed on the right side of the bone plate, the chopsticks should be placed on the chopstick rest, the tip of the chopsticks should be 5cm away from the chopstick rest, and the bottom of the chopsticks should be 1cm away from the edge of the table. If you use a multi-purpose chopstick holder and a long-handled spoon, place the chopsticks and long-handled spoon on the chopstick holder, with the handle of the spoon 3 cm away from the eating plate, and the end of the spoon 1 cm away from the edge of the table. The chopsticks are equipped with chopstick covers. The chopsticks are 3 cm away from the eating plate and parallel to the center line of the eating plate. The store emblem should be upward, the mouth of the chopstick sleeve should be downward, and the opening of the chopstick sleeve or the base of the chopsticks should be 1 cm away from the edge of the round table.

(3) Place the toothpicks in a small package with the store logo facing up, 1 cm to the right of the chopsticks, the toothpicks and the center of the bone plate are on the same level, and the toothpicks are 5 cm away from the edge of the table; The cups are placed 3cm above and to the right of the chopsticks of the main and deputy masters.

(4) Place the tea cup. Place the tea cup on the right side of the chopsticks, 2 cm away from the chopsticks and 1 cm away from the edge of the table.

(5) Placement of wine glasses: The column of the wine glass should be in the center of the bone plate, and the bottom edge of the wine glass should be 3cm away from the bone plate; the white wine glass should be placed on the right side of the wine glass, and the water glass should be placed on the left side of the wine glass. On the other side, the centers of the three sets of cups should form a straight line horizontally, with a distance of 1.5cm from the cup rim to the cup rim, and the pattern of the wine utensils should be aligned with the guests. The wine glasses should be placed on the tray when placed.

(6) Place the soup bowl, porcelain spoon, and flavor plate: The soup bowl is placed in front of the left side of the dinner plate. The edge of the bowl is 1 cm away from the edge of the dinner plate. Put the porcelain spoon into the soup bowl and the spoon The handle faces to the left; when placed, the overall effect of the ten spoons is basically round. Hold the edge of the flavor plate and place it on the right side of the soup bowl. It is 1 cm away from the edge of the bowl and parallel to the soup bowl and 1.5 cm away from the dinner plate.

(7) Place public chopstick holders and public spoons: Public tableware is placed directly above the main and secondary hosts. The edge of the public plate is 2 cm away from the bottom of the wine glass. The public spoon and public spoon are placed horizontally inside the plate. For chopsticks, the public spoon is at the bottom, the chopsticks are at the top, the public spoon and the tail of the chopsticks are facing to the right, the distance between the spoon and the chopsticks is 1 cm, the center point of the spoon and the chopsticks is on the center line of the tablecloth, and the two sides of the part where the chopsticks come out of the plate are equal. There should be two sets of public tableware for less than 10 people, and four sets for more than 12 people. The other two sets should be placed at both ends of the cross line of the tablecloth, which should be in the shape of a cross. If the number of guests is small and the dining table is small, public chopstick holders and chopsticks can be placed in front of the tableware of the main and deputy hosts.

(8) Place ashtrays. Place one ashtray between every two guests, 3 cm away from the turntable, with the cigarette rack facing the guests.

(9) Condiment location: pepper and salt shakers are placed 90° to the right of the host’s seat, soy sauce bottles and vinegar bottles are placed 90° to the left of the host’s seat, together with the pepper and salt shakers Symmetrically formed in a straight line, the overall effect is in the shape of a cross with the serving chopsticks;

(10) The towel holder is placed on the left side of the eating plate, 2 cm away from the eating plate and 1 cm from the edge of the table

(11) Placement of menus and station numbers: Generally, two menus are placed for less than 10 people, placed to the left of the front and back seats. When placed flatly, the bottom of the menu should be 1cm away from the edge of the table. When placed vertically, the openings of the menu face the main and deputy hosts respectively. For more than 12 people, four menus should be placed in a "ten" shape. For large banquets, the table number should be placed. The table number is usually placed at the bottom of each dining table. The table number faces the entrance of the banquet hall so that guests can see it as soon as they enter the restaurant.

5. Pull the chair. Hold the edges of the back of the chair and pull the chair from the guest of honor position. The movement should be gentle. The chair should be 1 cm away from the hanging tablecloth, facing the dinner plate and facing the center of the table.