Contents and key techniques of design and placement of tables in high-grade banquet hall in China

1 division of countertops setting mainly refers to the arrangement of dining tables and seats and the design of countertops. According to eating habits, countertops can be divided into three categories: Chinese countertops, western countertops and Chinese countertops. There are two common Chinese table tops: square table tops and round table tops. The tableware on the Chinese table is generally composed of chopsticks, spoons, plates, soup bowls and various wine glasses. 2 The basic requirements for banquet table setting are to respect the customs and eating habits of all ethnic groups. Setting the stage should conform to the etiquette forms of all ethnic groups. For example, the table setting, dining table and seat arrangement of banquet should pay attention to highlighting the main table, guest of honor and host seat. The arrangement of small tableware should be complete and complete. The small tableware set at the banquet should be arranged according to the menu, and what dishes to eat with what tableware, what wine to drink with what wine glasses. Banquets of different specifications should be equipped with tableware of different varieties, different quality and different pieces. Small pieces of tableware and other objects should be arranged in a relatively centralized and orderly manner, which should be convenient for both dining and dinner service. The shape of the table top should be realistic, beautiful, decent and practical. The so-called "decent" means that the shape of the table top should be properly arranged according to the nature of the banquet, so that the theme marked by the table top pattern is commensurate with the nature of the banquet. 3 Chinese banquet table type design Most Chinese banquets use round tables. The arrangement of dining tables in the design of Chinese banquet table type emphasizes the position of the main table. The main table should be placed in a position facing the main door of the restaurant and able to see the whole hall. The design of Chinese banquet table requires that the main street should be the passage through which the guests enter and leave the table, and the main street should be more spacious and prominent than other streets. In the table design of Chinese banquet, the arrangement and back of other tables and chairs should be based on the main table. When setting tables and chairs, leave the waiter to divide the dishes, and the other tables are equidistant. In the table design of Chinese banquet, the arrangement of tables for multiple banquets should be arranged according to the shape and size of the restaurant and the number of people attending the banquet, and the distance between tables should be convenient for walking through serving, pouring wine and changing plates. The layout of the whole banquet table should be neat, so that the tablecloth is a line and the legs are a line. More than one banquet should emphasize the atmosphere of the venue, so that the lights are bright. Usually, a guest speaker's desk should be set up, and microphones should be installed in advance. 4 Seats for Banquets Chinese banquets generally include host, deputy host, guest of honor, deputy guest of honor, translator and other accompanying personnel. Its seats are arranged in a fixed way. The host sits at the top, facing the crowd (with his back to the key decorative surface), the deputy host is opposite to the host, the guest of honor is on the right side of the host, and the deputy guest of honor is on the right side of the deputy host. If there is an interpreter, it should be on the right side of the guest of honor. Other accompanying personnel generally have no strict regulations. If both the host and the guest take their wives to dinner, the seating arrangement should be as follows: the host is at the top, the guest is on the host's right, the guest's wife is on the host's left, the host's wife is on the guest's left, and other positions remain unchanged. In case of a high-standard Chinese banquet, the restaurant waiter should assist the guest organizer in drawing a seating plan. Generally, the guests are scheduled in advance according to their status, and the names and titles of the guests are drawn on a floor plan according to the seats and posted at the entrance of the restaurant, so as to guide the guests to sit in order.