Standard pictures of Chinese tableware placement

The Chinese tableware placement standards include four processes: first inspection, second preparation, third placement, and fourth return.

1. Pre-meal inspection. Check personal grooming. Check whether the items are complete and uniform. Check whether tablecloths and tableware are in good condition and not damaged.

2. Basic preparation. Before placing the tableware, three basic tasks should be done: laying the tablecloth, setting the turntable and positioning the chairs.

3. Place tableware. There are generally five steps to setting tableware, also called the "five-holding method." The placement standards are relatively centralized, complete facilities, equal distances, aligned patterns, neat and uniform, and easy to use.

4. Return the seats. After all the tableware is placed in place, pull the chair clockwise starting from the guest of honor seat and pull it out with both hands. The chair droops with the tablecloth and faces the bone plate.

The main types of Chinese tableware are

1. Chopsticks: Chopsticks must be used in pairs.

2. Spoon: The main function of the spoon is to scoop out dishes and food.

3. Bowl: Bowl can be used to serve rice and soup. When holding the bowl, support the bottom of the bowl with the four fingers of your left hand and place your thumb on the end of the bowl.

4. Plate: A slightly smaller plate is called a saucer, and its usage is roughly the same as that of a bowl.

5. Soup cup: Soup cup is used to hold soup food.

6. Water cups: Chinese food cups are mainly used to hold soft drinks such as water, juice, and soda.

7. Toothpicks: Toothpicks have two functions. One is for picking up food; the other is for picking teeth.

8. Napkins: Before a Chinese meal, each diner is usually given a wet towel.