How to use and place Chinese tableware, and how to use restaurant tableware?

1.The order in which meals and wine utensils are placed.

There are 104 items of dining and drinking utensils for a large banquet for 10 people. Meals and wine utensils can be roughly divided into five times with trays. First Support:

Bone plates, spoon pads, porcelain spoons. The second tray: Portuguese wine glasses, white wine glasses.

Third support: chopstick rests, chopsticks, public plates, common spoons, common chopsticks and toothpick buckets. Fourth Support:

Fold the napkin (placed in the cup). Fifth tray: ashtray.

2.Rules for the placement of meals and wine utensils.

1) Place the bone plate Stack the tableware in the tray with a padded napkin, and place the tray on the left hand with your hands. From the main seat, they are arranged in a clockwise direction. When placed, the pattern (prefix, store emblem) should be aligned and coordinated, the distance between the plates should be equal, and the edge of the plate should be 1 cm away from the edge of the table.

2) Spoon pad, porcelain spoon spoon pad placed in front of the bone plate, porcelain spoon placed in the spoon pad, porcelain spoon handle to the right, spoon pad 1 cm away from the edge of the plate.

3) Wine glasses should be placed in the center of the bone plate, and the bottom edge of the wine glass should be 1 cm away from the spoon pad; The white wine glass is placed on the right side of the wine glass, and the distance between the glass and the top of the glass is 1 cm. The pattern of the wine utensils should be facing the guests; Take the cup holder when placing it, not the cup mouth.

1. A glass (it should be a beverage glass or a colored wine glass);

2. A small porcelain cup, (it should be a tea cup or a white wine cup);

3. A porcelain bowl, (mouth, soup bowl.) used to serve vegetables or soups);

4. A porcelain plate, (it should be a bone plate, which is used to place fishbone garbage);

5. A porcelain spoon, (spoon.) With the mouth soup bowl) from the large soup bowl to take food should be used with a common spoon and chopsticks;

6. There is also a pair of chopsticks to hold food.

The fork side is facing up, the blade is facing inward, and it is placed parallel to the plate.

1. If you need to leave for a while or talk to people during the meal, you should put down the knife and fork in your hand, the knife is right, the fork is left, the knife edge is inward, and the fork teeth are downward, and it is placed on the dinner plate in the shape of a figure-eight, indicating that the dish has not been used, but it should be noted that it should not be placed in the shape of a cross;

2. If you finish eating, or don't want to eat anymore, you can put the knife inward, the fork teeth up, and the right and left sides of the knife on the dinner plate, indicating that you will not eat anymore, and you can take away the knife and fork with the dinner plate.

1. The order of placing Western tableware.

1. a chassis. The chassis does not hold food directly, its function is a combination of decorations and trays. The tray is placed directly in front of the diner, and the waiter places the food and the plate on the tray when serving.

2. Fork and knife.

Place the fork on the left side of the chassis, the knife on the right side of the chassis, the blade facing the chassis, and the spoon on the right side of the knife.

3. Napkins. The napkin can be placed either on the chassis or on the left side of the fork.

4. Cups. The glasses are positioned in front of the knife, the largest of which is a goblet for water, the second largest for red wine, and the elongated glass for white wine.

5. Bread dish and butter knife.

Place the bread pan and butter knife in front of or to the left of the plate. In it, the butter knife straddles the bread plate.

Second, the use of Western knives and forks.

1. The use of knives.

Knives are used to cut food, don't use a knife to pick up food and send it to your mouth. Remember: Hold a knife in your right hand.

If there are three different sizes of knives at the same time during a meal, the correct usage is generally as follows: the knife with a small serration is used to cut meat; A medium-sized knife is used to cut large slices of vegetables into small slices; The small, round-tipped knife with a slightly upturned top is used to cut through the bread and then use it to pick jam and cream to spread on the bread.

2. The use of forks.

Hold a fork in your left hand, fork the food and send it to your mouth with a light action, pick up an appropriate amount of food and put it in your mouth at one time, don't drag a large piece and then bite it and then put it down, so it is very good-looking. When the fork picks up the food in the mouth, the teeth only touch the food, do not bite the fork, and do not let the knife and fork make a noise on the teeth or in the plate.

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Chinese tableware only has a pair of chopsticks, while Western tableware is a whole row. Relax, there are a lot of tableware, but it's just for four dishes, which are appetizers, soup, fish, and meat.

Tool Material: Knife and fork.

011. Knife and fork swing method: knives and forks are close together, and the blades are facing inward.

The arrangement of the knife and fork is a signal to tell the waiter when to take away the plate. If the knife and fork are placed on either side of the plate, it means that the meal is still in progress, and conversely, when the knife and fork are placed side by side, it means that the meal is finished. On the other hand, when dining in a popular restaurant, only one pair of knives and forks is used from beginning to end, and the plates are taken away, and the used knives and forks are left on the table to continue to eat the next dish.

In this case, instead of placing the knife and fork directly on the table, place the knife edge between the fork teeth with the blade facing down.

Pose at rest.

02 After eating, use the method when finishing.

03 There is only one set of cutlery.

04 When you dine in a restaurant, you will encounter some dishes that are not made for one person or the food can be shared with each other, such as: paella or ** salad, etc., this kind of dish for multiple people will be attached with a fork and a female spoon.

If you only use one hand to operate the spoon and fork when picking up food, it is not actually **. That's the skill of a professional waiter, and most people don't need to know it. It is more elegant to use both hands: the right hand spoon is below, and the left hand is on the top. The food is served on a spoon, pressed with the back of a fork, and placed on your plate.

The right spoon and left fork assist each other.

05 When serving: The spoon and fork face down to the lid, and the spoon cap is on the fork.

06 After use: The spoon and fork are facing up, and the spoon is underneath.

07 Some precautions.

1) When cutting food, remember to sink your elbows and do not open your bow left and right;

2) When cutting food, pay attention to the amount of food, it should be just suitable for the entrance, do not fork it up and then bite it one bite at a time;

3) When eating, you should eat with a fork and not with a knife;

4) Pay attention to the direction of the knife and fork, when putting down the knife, the knife edge is always facing inward, not outward; When using a knife and fork with both hands, the fork teeth should be facing downward, and when the fork is held in the right hand to eat, the fork teeth should be facing upwards.

Special Tips. If the knife and fork fall to the ground, do not pick it up and use it again, but ask the waiter to replace it with a new one.

There is a way to arrange the tableware in Western food. Next to each plate is a small plate with a bridge on it. to the small fork and spoon, and then there are also napkins.

The seat facing the door of the round table is the main escort seat, and the napkin in the glass at this location is higher than the napkin in the other cups. The position directly opposite the main escort position is the deputy escort, and a tall napkin will also be placed in the cup.

The first seat on the right hand side of the escort is the guest of honor, and the first seat on the left hand side is the deputy guest of honor.

The first position on the right-hand side of the assistant is the 3rd guest, and the first position on the left-hand side of the deputy escort is 4 guests, and the rest does not matter.

The first is chopsticks, which are the most used in Chinese tableware, and they are cutlery that is directly touched by hand. When putting chopsticks, they must be in pairs, when eating with chopsticks, do not touch the person next to you, and when talking to others, put down the chopsticks to show politeness.

Then there are the plates, there are many models of plates and saucers, the plates are generally larger, they are the tableware that holds the dishes on the table, unless there is a glass turntable in the middle of the tableware, the plates should not be moved around on the table, that is rude.

Then there is the rice bowl, the rice bowl is used to hold the rice for their own food, there are also large and small sizes, generally large rice with large bowls, small rice with small bowls, when you are a guest, try not to return to the bowl, when eating, you can eat with the bowl in your hand.

Below is the spoon, when drinking the soup, you can use the spoon to scoop into the small dish or small bowl in front of you, the spoon that has entered the mouth should not be put back into the common soup bowl to scoop the soup, your own saliva stains the common soup, it is very annoying.

The soup bowl is used to hold the common soup, which is much larger than the rice bowl, and there is a common spoon in the soup bowl, which is used to hold the soup, and the soup bowl is generally placed in the middle of the table, and cannot be moved to the side for oneself to take the soup, which is impolite.

Each person should have a water cup and put it in front of him for drinks or tea, and he should not pour food into the cup.