Proper placement of tableware

For a large banquet, 10 table needs *** 104 pieces of tableware. Food and wine can be put in the tray five times. The first bracket: bone plate, spoon pad and porcelain spoon. The second one: Portuguese wine glasses and white wine glasses. The third bracket: chopstick rack, chopsticks, common dinner plate, common spoon, common chopsticks and toothpick bucket. The fourth dish: folded napkin flowers (inserted in the water glass). Fifth: ashtray.

2. Rules for placing meals and wine sets

(1) bone pendulum. Put the tableware in the tray with a napkin and put your hand on the left hand side. Place clockwise from the main seat. When placing, the pattern (prefix, store logo) should be aligned and coordinated, the spacing between plates should be equal, and the distance between plates and table edge should be 1 cm.

(2) The spoon pad and the porcelain spoon pad are placed in front of the bone plate, the porcelain spoon is placed in the center of the spoon pad, the handle of the porcelain spoon faces right, and the distance between the spoon pad and the plate edge is 1cm.

(3) Place the wine glass in the center of the bonesetting plate, and the bottom of the wine glass is1cm away from the spoon pad; The white wine glass is placed on the right side of the grape wine glass, and the distance between the glass and its upper mouth is 1 cm. The design of the wine set should face the guests; Hold the cup holder, not the cup mouth.

(4) Chopsticks and chopsticks should be placed on both sides of the bone plate, and the pattern should be straightened. If it is an animal pattern, the head should all face left. Put the chopsticks with chopstick sleeves on the chopstick rack, and the patterns and characters of the chopstick sleeves should be aligned upward. The end of chopsticks is away from the table 1 cm.

(5) Place the male dishes, spoons and chopsticks in front of the main and auxiliary seats, and the dishes are 3 cm away from the bottom of the glass. Put the male spoon and chopsticks horizontally in the dish, the chopsticks are placed on the side near the center of the dining table, the spoon is placed on the side near the guests, the handle of the spoon faces left and the handle of the chopsticks faces right, which is symmetrical. The distance between the male spoon and the male chopsticks is1cm; Both sides of chopsticks are equal. /kloc-two sets of public tableware should be set for people under 0/0, and four sets should be set for people over 20 years old. The two sets should be placed in the middle of the master and vice master to form a cross. If there are fewer guests and more dining tables, chopsticks racks and chopsticks can be placed in the position of the main and deputy hosts.

(6) The toothpick bucket should be placed on the right side of the male dish, and do not leave the end of the chopstick handle and the outer tangent of the male dish.

(7) Place napkin flowers Insert the folded napkin flowers into the water glass and place them on the left side of the glass. The three groups of cups should be in a straight line horizontally, and the upper mouth of the cup should be 1 cm away from the mouth of the glass.

(8) The ashtray should be placed on the right side of the main seat, one for every two seats, and the front end of the ashtray should be on the tangent line outside the water cup. An ashtray usually has three smoke holes, one facing the center of the front table and the other two facing the guests on both sides.

(9) Place the match on the central side of the table, with the cover of the matchbox facing upwards and the phosphorus surface of the match facing inward.

(10) Setup menu. Set two menus with numbers below 10, and place them on the right side of the chairman and vice chairman respectively. The bottom of the menu is 1 cm away from the table. /kloc-more than 0/2 people put the four menus in a cross shape. Table numbers should be placed at large banquets, usually at the bottom of each table. The table number should face the entrance of the banquet hall, so that guests can see it as soon as they enter the restaurant.

After setting the stage, we should check which items are not standardized again and make appropriate adjustments.