What are the detailed procedures for setting the dining table?

1. Spread the tablecloth. Choose a suitable size tablecloth for the turntable. 150cm X4-5 people 200cm X 12 people 160cm X6-7 people 220cm X 14 people 170cm X8-9 people. 240CM X 16 people 180 cm X 10 people 260 cm X 18 people spread tablecloths. Stand on the right side of the main table with a tablecloth in hand. Pull the chair 40 cm away from the table, spread the tablecloth evenly and cover it on the table. Face up. The center of the cross is in the middle, and the hanging parts around the main and auxiliary tablecloths are equal. (Method of spreading tablecloth, 1 push-pull. 2 shake shop type. 3 cast a net. ) Put the turntable in the designated position, put the turntable in the center of the dining table, the center of the turntable coincides with the center of the round table, and the uniform error between the edge of the turntable and the edge of the dining table is not greater than 1 cm, and try to rotate the turntable flexibly. Put decorations. The vase is placed in the middle of the turntable. Used to beautify the desktop and improve the dining environment. 2. Set a set of tableware. 1. Place saucer and bone plate. (Bones are plates used to eat hot and cold dishes and put bone spurs in meals. Generally, a disk with a diameter of 15 cm is selected.) Start from the host's seat and place it clockwise. First place the saucer and put it on the saucer. Pattern alignment (store logo is placed above the table at equal distance, 1.5cm away. Hold the edge of the plate by hand when operating. 2. Place a soup bowl (a small bowl with a diameter of 9-10 cm is generally used to hold soup or eat dishes with soup juice). Place the soup bowl on the left front of the plate, at a distance of 1 cm from the bone plate. Put the spoon in the soup bowl and put your hand on the left. 4. The taste dish is placed in front of the bone dish and on the right side of the soup bowl. The distance from the soup bowl is 1 cm. The center of the chopstick rack in the soup bowl is a straight line. The distance between the taste plate and the dinner plate is 1 cm. 5. (The chopstick rack is used to support the front ends of chopsticks to avoid touching the desktop and ensure cleanliness and hygiene) It is placed on the right side of the saucer, and the chopstick rack is on the same horizontal line with the center of the saucer of the soup bowl. 6. Chopsticks are placed on the chopstick rack, which is 1cm away from the edge of the table and parallel to the bone plate. Chopsticks are 5 cm above their heads. Put a spoon with a long handle on the side of the plate on the chopstick rack, and put the chopsticks outside. ) If you use chopstick sets, the words or patterns on the chopstick sets should also face up and face the dining position. 7. The cup is placed directly above the saucer. The center should be aligned, and the distance from the bottom of the cup to the edge of the saucer is 1 cm. The distance between cups is 1.5cm (napkin flowers are inserted in cups). 8. The handles of wine glasses and cups should be on the same level. The distance between cups is 1.5 cm. The white wine glass should be placed on the right side of the red wine glass. The distance between cups is 1.5cm, and the three cups should be kept at a certain distance, horizontally in a straight line, which is convenient for guests to take .5438+00. Side 1.5cm 1 1. The toothpick is placed on the right side of the chopsticks. The store sign is facing up. Away from the table1.5cm. 0.5cm away from chopsticks (all items described in both Chinese and English should face the guests, and if both are used, the toothpick holder should be placed on the right side of the public tray). The right side does not exceed the end of chopsticks. 12. The ashtray is placed on the outer tangent of the water cup. Starting from the host's seat, put an ashtray on every two tables. One of the smoke crossings faces forward. The other two smoke crossings face customers and matches are placed on them. The lid of the matchbox is facing up, and the phosphorus side of the match is facing the table. Matches are placed on the right side of the ashtray (3 cm away from the turntable) (or in line with chopsticks). It is cyclic) 13. Pull up the chair. Main escort and second escort 14. Place ordinary tableware and plates. Male chopsticks and spoons. The common disk is placed horizontally above the main and auxiliary main. The male spoon is below. The chopsticks are on it. The tail of the male spoon and the center of the chopsticks are on the center line of the tablecloth. The bottom of the spoon is 5 cm away from the wine glass. (Reference) 15. The host and the assistant host put the menu vertically on the right. Its bottom is 1 cm from the edge of the table. Generally, there are two menus for ten people, and four menus for more than 12 people are cross-shaped. For large banquets, the table number is placed at the bottom of each table, which is right at the entrance of the banquet hall, so that customers can find the table number (reference) 16 as soon as they enter the door. Fold the corresponding pattern, put it on the dining table and put it neatly. Highlight the theme when folding flowers. The above procedures are applicable to Zhejiang cuisine, Cantonese cuisine and Sichuan cuisine. The above information is for reference only. Subject to the local actual table settings. Precautions for setting the stage. 1. Wash your hands and pay attention to cleanliness before setting the table to show respect for customers. 2. Dishes found damaged or unclean in the process of placing tableware should be replaced. More related to catering can be learned through the catering experiential training and entrepreneurship network.