How to set the table in the restaurant? How to serve!

Setting the table, also known as laying the table and setting the table, is the operation process of putting tableware, wine utensils and auxiliary supplies neatly and beautifully on the dining table according to certain specifications. Including table layout, seat layout, tableware layout, etc. The table should be clean, orderly, in place, properly placed, convenient for eating and complete.

1. Spread the tablecloth

According to the process, the method of spreading tablecloth can be divided into push-pull and net-casting.

(1) push-pull type

(1) When laying, choose a tablecloth suitable for the size of the desktop and stand next to the assistant host's seat and close to the table. Fold the tablecloth with both hands parallel, push it forward and then pull it back. The drum seam of the tablecloth is up, the center seam is right, and the auxiliary main seat. The four corners of the tablecloth are perpendicular to the legs of the table, and the vertical parts of the four corners are equidistant from the ground, so it is impossible to touch the ground.

(2) The pattern of the laid tablecloth is placed in the middle of the table, and then the chair is surrounded after the tablecloth is laid.

(2) casting net type

(1) after choosing a suitable tablecloth, the employee stands in the position of the vice-principal, folds the tablecloth in parallel with his hands and lifts it, spreads it in the direction of the first guest, with the drum seam up and the center seam straight, and sits in the seat of the vice-principal. The four corners of the tablecloth should be in a straight line with the legs of the table, and the vertical parts of the four corners should be equidistant from the ground. The pattern and pattern of the laid tablecloth should be placed in the middle of the dining table, and then the chair should be surrounded after the tablecloth is laid.

(2) When laying the net, it is required to be neat, elegant and skilled in one go.

2. Table shape and appliance placement

(1) The table shape is a standard shape composed of tables and chairs arranged appropriately.

① Square table for 4 people, with cross symmetry.

②6-person frustum of a cone, using the method of word center and left-right symmetry.

③8-person frustum of a cone, with the cross in the center and symmetry in pairs.

(4) 10 frustum of a cone adopts the methods of word alignment and left-right symmetry.

⑤ 12 frustum of a cone, cross centering, two times two method.

(2) Apparatus placement

① Placement of breakfast utensils

A. Dishes (or plates): According to the shape of the table, the distance from the plate to the edge of the table is required to be 1.5cm, and the length of the index finger should be maintained.

B. saucer: put it on the right side of the saucer, and the distance from the table is also1.5cm.

C. teacup: put it on the saucer with your ears facing right.

D. soup bowl: put it directly above the plate.

E. spoon: put it in the soup bowl with the handle of the spoon facing left.

Chopsticks rack, chopsticks: Chopsticks rack is placed on the upper right of the dish, chopsticks are placed on the chopstick rack, and the back end of chopsticks is away from the edge of the table1.5cm. The pattern of chopsticks cover should be upward; Chopsticks pass between the saucer and the saucer.

② Placement of lunch and dinner utensils

A. dishes: according to the table shape, the distance from the dishes to the table edge is required to be1.5cm. ..

B. Chopsticks rack and chopsticks: put the chopsticks rack on the upper right of the plate, and then put the chopsticks (with sanitary chopstick covers) on the chopsticks rack. The back end of chopsticks is 1.5cm away from the edge of the table, and the pattern of chopstick sleeve is upward.

C. soup bowl and spoon: the soup bowl is placed above the bone dish to the left, the spoon is placed in the soup bowl, and the handle faces to the left.

D. Wine sets: Chinese banquets generally use three sets of cups, namely, beverage cups, grape glasses and white glasses. First, put the wine glass on the vertical line of the dish about 0.5 cm away from the edge of the wing bowl and the flavor dish, then the drink glass is on its left side and the white glass is on its right side. The diameters of the three cups are horizontally in a straight line, and the distance between the cups is about 0.5 cm, so it is advisable not to collide with each other.

E. saucer and teacup: the saucer is placed on the right side of the saucer, keeping a distance of 1.5cm from the edge of the table; Put the teacup upside down on the saucer, with your ears facing right.

F toothpicks: toothpicks are mostly in bags, placed between chopsticks and plates, and the side printed with pictures and texts can be aligned upwards.

G. napkins: 45cm long napkins are neatly folded and can be folded into various styles. Generally, one is put in a plate and the other in a drink cup.

H. incense towel and incense towel rack: When putting the incense towel, put the incense towel on the incense towel rack and put it on the left side of the dish.

(3) the placement of other items

① Flowers: Single flower arrangement and vase flower arrangement are generally placed in the center of a small square table, while multi-branch flower arrangement and potted flowers are generally placed in the center of the turntable.

② ashtray: When the ashtray is placed on a big table, it looks like a "pin".

③ Turntable: it is generally used on a big round table, and the bottom of the turntable should be pressed in the center of the cross hem of the tablecloth.

3. Seating arrangements for Chinese banquets

Banquets in China usually have a host, a deputy host, a guest of honor, a deputy guest of honor and other accompanying persons, and everyone has a fixed seating arrangement.

(1) The head facing away from the key decorative surface of the restaurant is the first one. Where the host sits, the deputy host sits opposite to the host, the guest of honor follows the host's right side, and the deputy guest of honor sits on the deputy host's right side.

(2) If both the host and the guest take their wives to the table, the guest's wife will sit on the left side of the host's position, and the host's wife will sit on the left side of the guest's wife. Other levels remain the same.

(3) When the guests hold a high-standard Chinese banquet in the restaurant, the restaurant staff should assist the guest undertaker to arrange seats according to the order size, or draw the guest's name on the floor plan according to the order height and post it at the entrance of the restaurant to guide the guests to sit down.

4. Western food has set up a stage.

The table layout of western food is divided into simple meal table layout and banquet table layout. Generally speaking, the shape of the platform is mainly oblong, and sometimes circular or square platforms are used. The specific table setting method is designed according to the menu. When eating a certain kind of food, the tableware needed is also placed accordingly.

(1) Set the table for western-style light meals

The order of setting tables for western-style simple meals is to set the saucer first, then put the fork on the left side of the saucer, put the knife on the right side, put the spoon in front of the saucer, put the bread tray to the right, put the bread tray on the left side of the fork, and put a butter knife in the dish with the blade inward. The glass is placed in front of the spoon in the same way as Chinese food. Fold the mouthcloth in the saucer or insert it into the beer cup. The ashtray is placed outside the wine glass in front of the saucer, the salt and pepper bottle is placed on the left side of the ashtray, the toothpick is placed on the left side of the salt and pepper bottle, and the vase is placed in front of the ashtray.

(2) Arrange the western dining table

Western banquets need to be set according to the banquet menu. Each dish should be replaced with a pair of knives and forks, generally no more than seven pieces, including three knives, three forks and a spoon, which are placed from outside to inside in the order of serving. The specific pendulum method is:

(1) First, put the saucer in place. Put a fork, a fish fork and a cold dish fork on the left side of the saucer in turn. Put a knife, a fish knife and a cold kitchen knife on the right side of the saucer in turn, with the blade facing left.

② Put the spoon in front, and cross the dessert fork and spoon in front of the spoon.

③ Put a bread tray on the left side of the fork, a butter knife diagonally in the tray, and a butter tray in front of the tray.

④ Put cups, colored glasses and white glasses in front of dessert forks and spoons. Fold the mouthcloth in the saucer or insert it into the water cup.

⑤ The seating arrangement of western banquet is the same as that of Chinese banquet.