How to use a red chopstick, a black chopstick, and a spoon on the dinner table?

Chopsticks and spoons. How to use it? Take a look at this how-to guide.

Recently, Qingbaijiang District, Chengdu.

The guide to the use of "chopsticks and spoons" (for trial implementation) was issued, which stipulates the complete configuration, placement instructions, usage methods and management methods after use.

The guidelines are as follows:

First, the configuration of chopsticks and spoons.

1. Public chopsticks and spoons are public chopsticks and spoons that are configured to ensure the hygiene of two or more people at the same table, and are used to pick up dishes and scoop soups, and are public meal distribution tools that diners do not contact with their mouths.

2. Chopsticks and spoons should be composed of a pair of chopsticks, a chopstick rest, a spoon and a spoon holder.

3. The public chopsticks and spoons should be clearly distinguished from the private chopsticks and spoons in terms of their specifications, colors, materials, packaging, labeling, etc., so as to enhance their recognition and play a role in reminding and guiding guests to use them correctly.

4. The number of chopsticks and spoons can be determined according to the number of people at the same table, at least one set of chopsticks and spoons for every two people; It can also be determined according to the number of servings of dishes, at least one pair of chopsticks for every two dishes, and one spoon for each soup. If conditions permit, a set of chopsticks and spoons can also be placed in each dish or per person.

Second, the placement of chopsticks and spoons.

1. Catering establishments should place chopsticks and spoons after the guests are seated or the dishes are served, so as to avoid the chopsticks and spoons from falling into dust or being polluted due to long-term placement.

3. The use of chopsticks and spoons.

1. Before dining, guests should take the initiative to understand the configuration of public chopsticks and spoons in catering establishments, and take the initiative to request to be equipped with public chopsticks and spoons.

2. When guests dine, they should first use public chopsticks and spoons to take vegetables (soup), place them in their own utensils, and then eat them with private chopsticks and spoons.

3. Guests should pay attention to public health when using chopsticks and spoons.

It should be returned to its original place immediately after use for use by other guests.

4. Use chopsticks to take the appropriate amount of vegetables, and do not return the extra dishes to the container; Use a spoon to scoop the soup should not be too full, and should leave it for a while until the soup no longer drip before moving it into a small bowl to prevent the soup and soup from spilling onto the table or other dishes.

5. If the chopsticks and spoons are insufficient or defaced during the meal, the service staff should be notified in time to make up or replace them.

6. Catering establishments should design appropriate service terms to remind and guide guests to use chopsticks and spoons to promote the formation of habits.

Fourth, the management of chopsticks and spoons.

1. Catering establishments must strictly do a good job in the cleaning, disinfection, storage and other management of public chopsticks and spoons, and it is recommended to set up a special storage space for identification and access.

2. Catering business establishments should establish a management system for chopsticks and spoons.

Incorporate table setting standards and daily meal preparation, meal serving, serving, guide use, cleaning and disinfection, storage and other management links, and strengthen the practical training of employees.

You can use red chopsticks or spoons if you want.

4+1+1+1=7 (root).

Answer: If these chopsticks can be matched with two pairs of chopsticks (the same color of the two chopsticks is a leaky double), then at least 7 chopsticks must be taken to ensure that Huaiqi meets the requirements