The standard of setting the stage for Chinese food

Setting the table is to put all kinds of tableware on the dining table as required, which is an important content in restaurant catering work. It is a technology, and the display quality directly affects the service quality and the appearance of the restaurant.

1, table setting order

Unfolded tablecloth

B turntable

C vase placement

Disc positioning

E put small tableware

F put glassware

G put the menu

H pull chair

2. Determine the seats according to the decoration and layout of the restaurant. When operating, the restaurant waiter should pull the dining chair at (master) or (deputy master) to the back of the dining chair on the right side. The restaurant waiter should stand beside the dining chair at (master) or (deputy master), about 40 cm away from the dining table, and spread the selected tablecloth on the dining table.

When laying the tablecloth, open the tablecloth with both hands and hold it well, lean forward slightly, and gently shake the tablecloth in the direction of the host's seat with the strength of your arm. In the process of throwing and shaking, it should be done properly and skillfully, and it should be shaken and put away at one time.

There are three common ways to spread tablecloths on Chinese dining tables:

(1) push-pull paving table. That is, open the tablecloth with both hands and put it on the dining table. Push the tablecloth out parallel to the dining table and pull it back. This paving method is mostly used in zero-point restaurants or small-scale restaurants, or when guests are sitting around the table waiting for meals, or when the place is narrow, choose this push-pull method to pave the table.

(2) Vibration paving. That is, open the tablecloth with both hands, hold the tablecloth with both hands and stand upright after parallel discount. Shake the tablecloth forward with the strength of two wrists and lay it flat on the dining table. This paving method is suitable for spacious restaurants or when there are no guests sitting around.

(3) casting a net. That is, open the tablecloth with both hands, fold it in half in parallel, stand with your right foot in front and your left foot behind. Lift the uncovered tablecloth to your chest with your hands, with your arms parallel to your shoulders and your upper body turning left. When your right arm rotates with your body, the tablecloth will spread forward obliquely. When you throw the tablecloth in front, the upper body will turn back and stand back to its normal position. At this time, the tablecloth should be laid flat on the dining table. When throwing, the action should be natural and natural. This paving method is mostly used for wide venues or technical competitions.

(4) Precautions

When laying a tablecloth, the tablecloth should not touch the ground. The intersection of the folds in the middle of the tablecloth should be right in the middle of the dining table. The front convex seam of the tablecloth is upward, the center line is opposite to the auxiliary main seat, and the four corners hang straight. The drooping part is equidistant from the ground. The laid tablecloth should be flat and wrinkle-free.

After the tablecloth is laid, the pulled dining chair should be put back in place.

3, put the turntable

Put the turntable in the center of the dining table, the center of the turntable coincides with the center of the round table, the edge of the turntable is even from the table edge, and the error does not exceed 1 cm, and try to rotate the turntable flexibly.

4. When setting the table, put the tray in your left hand and the tableware in your right hand. The table should be set up from the owner's position and stand on the right side of the chair clockwise. The order of front and rear ornaments is not uniform, but it should be reasonable, convenient and hygienic. The movements should be fast but not chaotic, and the pace should be steady.

(1) Placing of bone plate (dinner plate): Place tableware in a tray with napkins, hold the tray with your left hand and place it with your right hand, and place it clockwise from the owner's position. The distance between the plates is equal, and the overlapping distance with the edge of the table is 1cm. The main and auxiliary main bone plates should be placed in the center of the sewing thread of the tablecloth roller.

(2) Placement of chopstick rack: the chopstick rack should be placed on the right side of the bone plate, chopsticks should be placed on the chopstick rack, the tip of chopsticks should be 5cm away from the chopstick rack, and the bottom of chopsticks should be away from the table 1cm. If a multi-purpose chopstick holder and a long-handled spoon are used, put the chopsticks and the long-handled spoon on the chopsticks holder, with the handle of the spoon 3 cm away from the dinner plate and the end 1 cm away from the edge of the dining table. Chopsticks are equipped with chopstick sleeves, which are 3 cm away from the dinner plate and parallel to the center line of the dinner plate. The logo of the store should be upward, the cuffs should be downward, and the opening of the chopstick sleeve or the root of the chopsticks should be away from the edge of the round table 1 cm.

(3) Put the toothpick in a small package, with the store logo facing up, and put it on the right side of the chopsticks 1cm. The toothpick is at the same level as the center of the pelvis. The toothpick is 5cm away from the table and the toothpick cup is placed 3 cm above the right side of the main and auxiliary chopsticks.

(4) Place the teacup on the right side of the chopsticks, 2 cm away from the chopsticks and 1 cm away from the table.

(5) wine set: the glass column of the wine glass should be in the center of the bone plate, and the bottom of the wine glass should be 3 cm away from the bone plate; The white wine glass is placed on the right side of the wine glass, and the water glass is placed on the left side of the wine glass. The centers of the three sets of cups should be horizontal in a straight line, and the distance between the cups is 1.5cm, and the design of the wine set should be aimed at the guests. When placing, the wine glasses should be buckled in the tray.

(6) Put the soup bowl, porcelain spoon and saucer: put the soup bowl on the left front of the saucer, and the edge of the bowl is 1cm away from the edge of the saucer. Put the porcelain spoon in the soup bowl with the handle facing left; The overall effect after ten tablespoons is basically round. Hold the edge of the saucer and put it on the right side of the soup bowl, parallel to the soup bowl, and at a distance of 1 cm and 1.5 cm from the plate.

(7) Place the chopstick holder and spoon: the male tableware is placed right above the main and auxiliary dishes, and the male dish and saucer are 2cm away from the bottom of the glass. The male spoon and chopsticks are placed horizontally in the saucer, with the male spoon at the bottom and the male chopsticks at the top. The tails of the male spoon and chopsticks are on the right, the distance between the spoon and chopsticks is 1cm, the center of the spoon and chopsticks is on the center line of the tablecloth, and both sides of the tableware are equal. Two sets of public tableware are placed below 10, four sets are placed above 12, and the other two sets are placed at both ends of the cross line of the tablecloth in a cross shape. If there are few guests and the dining table is small, you can put public chopsticks racks and chopsticks in front of the tableware in the main and deputy host positions.

(8) Put an ashtray between every two guests, 3 cm away from the turntable, with the ashtray facing the guests.

(9) Seasoning position: pepper bottles and salt bottles are placed at 90 degrees on the right side of the host's seat, and soy sauce bottles and vinegar bottles are placed at 90 degrees on the left side of the host's seat, which are in linear symmetry with the pepper bottles and salt bottles, and the overall effect is cross-shaped with the male chopsticks;

(10) The towel rack is placed on the left side of the dining tray, 2 cm away from the dining tray, and the edge of the table is 1 cm.

(1 1) Placement of menus and station numbers: Generally, people under 10 have two menus, which are placed on the left side of the principal and deputy principals. When lying flat, the bottom of the menu is1cm away from the table edge; When standing, the opening of the menu faces the host and the assistant host respectively; If there are more than 12 people, the four menus should be placed in a cross. For large banquets, the table number should be placed at the bottom of each table, just opposite the entrance of the banquet hall, so that guests can see it as soon as they enter the restaurant.

5. Pull the chair with the edges on both sides of the back of the chair and pull the chair from the passenger seat. Be gentle. The chair is away from the tablecloth 1 cm, facing the dish and facing the center of the table.