Excuse me, what should the restaurant waiter pay attention to when serving and taking plates?

Chinese food should be served in the correct operating position, and serving and withdrawing food must be carried out between two seats at 90 degrees on both sides of the main and auxiliary seats. Chinese banquets should always adhere to the principle of "leaving the top left and withdrawing the right". The so-called "upper left" means standing sideways on the left side of the banquet and serving with your left hand; The so-called "right withdrawal" means standing sideways on the right side of the seat and withdrawing with the right hand. Every time a dish is served, the last dish should be moved to the second host's side, and the new dish should be placed in front of the guest of honor to show respect.

Some leading dishes, such as roast suckling pig, whole chicken and whole duck, all face to face and their chests to their owners. Some cold dishes with patterns, such as peacocks and phoenixes, must be oriented to the main theme, so as to be appreciated by the host and guest, and also to be respected by the host and guest.