2, strictly set the time of dish (5 minutes in advance, first dish, then soup, and finally dish. )
3. Place bowls and chopsticks in strict accordance with the prescribed procedures (vegetables on the right, soup on the left, rice in the middle, chopsticks between vegetables and rice. In summer, children's meals, vegetables and soup should be kept warm when they leave the kitchen. There is a bowl of rice, flour and fruit in the middle of each table. In addition, put an empty bowl, bones and other things. When eating fish and shrimp, each table must provide disinfection towels (at least 2 towels per table) for children to wipe their hands.