Basic essentials: left fork and right knife, first inside and then outside, the knife edge is facing the plate, all kinds of tableware are in a line, and tableware and dishes are matched.

Desktop items: put the vase in the center of the table, put salt and pepper in front of the vase, put a toothpick tube in front of the salt and pepper, put an ashtray in front of the toothpick tube, align the gap between the ashtray and the salt and pepper, and put the table mat in the center of the table.

Before setting the table, check the tableware and wine set for setting the table. If the tableware is found to be unclean or damaged, it should be replaced in time, and the items should meet the standards of cleanliness, brightness and integrity when used. When placing, do not touch the disk surface and the cup mouth with your hands.

When setting the table, use trays to hold tableware, wine utensils and utensils. Gloves should be worn when placing gold and silver utensils to ensure that the tableware is clean and prevent pollution.

Placement order and standard of tableware and wine utensils;

1. Set the display panel

You can use the tray end bracket or use your left hand to pad the mouth cloth. Put the mouth cloth on the bottom of the tray, lift the display tray, and put the tray in front of the dining table clockwise with your right hand. The store logo in the tray should be correct, the tray spacing should be 1.5 cm, and the tray spacing should be equal.

2. Place the bread plate and butter plate

Place a bread tray on the left side of the display tray 10 cm. The bread plate is aligned with the central axis of the display plate, and the butter plate is placed at the right front of the bread plate, with a distance of 1.5 cm, and the pattern is straight.

Set a knife, fork and spoon

Place the knife, fork and spoon in turn from the right side of the display tray. When placing, you should hold the handle of the knife and fork, starting with the main knife.

(1) The main knife is placed on the right side of the display tray, perpendicular to the edge of the dining table. The handle is away from the table edge 1 cm, and the blade is on the left, away from the display tray 1 cm.

(2) The distance between the fish knife, fish head knife, soup spoon and tableware is 0.5cm, the handle is 1cm away from the edge of the table, the blade is left, and the spoon is up.

(3) The main fork is placed on the left side of the display tray, at a distance of 1cm from the display tray, and the fork handle is at a distance of 1cm from the table edge.

(4) When placing the harpoon, the handle of the harpoon is 5cm away from the edge of the table, and the fork head protrudes upward. The fork face of the head fork (appetizing fork) is upward, and the fork handle is parallel to the main fork handle. The dessert fork is placed in front of the display tray, with the fork tip to the left 1cm.

(5) Place the dessert spoon in front of the dessert fork, parallel to the fork, with the spoon head to the right and 0.5cm away from the fork handle of the dessert fork.

(6) The butter knife is placed obliquely on the bread pan, with the blade to the left, the center of the butter knife consistent with the center line of the bread pan, and the handle to the lower right, making an angle of 45 with the horizontal line of the bread pan.

(7) When placing the fruit knife and fork in front of the display tray, press the fork knife into an oblique cross with the blade at the lower left, the handle at the lower right, the fork tip at the upper right and the fork handle at the lower left. You can also put the dessert spoon on the fruit knife and fork, with the spoon facing up and the handle facing right.

Set the wine table

When setting the wine set, hold the cup holder or cup bottom.

(1) The water cup is placed above the main knife, the center of the cup bottom is on the center line of the main knife, and the distance between the cup bottom and the tip of the main knife is 2 cm.

(2) The red wine glass is placed at the lower right of the water glass, the connecting line between the center of the cup bottom and the center of the cup bottom forms a 45-degree angle with the edge of the dining table, and the distance between the cup walls is 0.5 cm. ..

(3) The white wine glass is placed at the lower right of the red wine glass, and other standards are the same as above.

Place napkins

Put the folded napkin into the display tray. The folding pattern of napkins should be properly matched, and the viewing surface should face the guests.

6. Place candlesticks, pepper bottles and salt bottles.

Generally, two candlesticks are placed at western-style banquets, and the candlesticks are placed on the center line of the tablecloth and at appropriate positions on both sides of the dining table. Pepper salt bottles should be placed symmetrically on the center line of the tablecloth according to the left pepper and right salt. The bottle walls are 0.5 cm apart and the bottom of the bottle is 2 cm away from the bottom of the candlestick.

7. Place ashtrays and matches. The ashtray should be placed in front of the main machine and the auxiliary machine, with its center on the vertical line of the center of the display panel of the main machine and the auxiliary machine, and 2 cm away from the pepper and salt bottle. Matches are placed on the top of the ashtray, with the picture facing up. When placing, start from the right of the first owner and put an ashtray every other person.

The main points of western food table setting are as follows: pay attention to the order of western food tableware; First set the dinner plate (decorative plate) for positioning, then set all kinds of knives, forks and spoons, then set the bread plate and finally set all kinds of wine glasses. After the tableware is set, put napkin flowers on the plate, vases, pepper bottles, salt bottles, sugar pots and candlesticks in the middle of the table. When setting the table, pay attention to the edge of the porcelain and the handle of the knife and fork. Put the knife and fork on the guest's right and the fork on the left. Silver tableware should be wrapped in napkins or put in gloves. Broken or dirty tableware should be picked out in time. The arrangement of western-style tableware varies from place to place. There are French, American and Russian dishes abroad, but the basic point is that the plates are in the middle.