Western tableware placement standard
Meal preparation before table service is the arrangement of the utensils before the guests arrive. The way the tableware is arranged is based on the menu content. According to the Western food menu, there are so-called regular meals, that is, set meals, loose meals, or ordering, and large meals, which are banquets. The tableware changes according to the content and time of the food, and there are certain rules. Now, the arrangement of a set of tableware for a set meal is described as follows: (1) The range of tableware placement is based on the table top used by each guest 24 inches horizontally and 16 inches straight. (2) When the chassis is used for dinner, it is pre-placed in the center of the guest seat, and the edge of the plate is no more than 1/4 inch away from the edge of the table. (3) A table knife, placed on the right side of the chassis, with the edge of the knife facing the chassis. (4) One spoon, placed on the right outer side of the knife, with the center of the spoon facing upwards. (5) Two forks, a lettuce fork on the left inner side of the chassis, followed by a table fork on the left outer side, with the tines pointing upwards. (6) One dessert fork and one spoon each, placed on the front and upper end of the chassis; in fact, the dessert fork and spoon are not required to be placed on the table, they can be brought to the table before or at the same time as the dessert is served. (7) The bread and butter plate is placed on the left front of the fork, and a butter knife is placed horizontally on the plate, parallel to the fork. (8) The drink cup is placed in the central position of the upper end of the knife. (9) The condiments and ashtrays are placed in the center of the dining table, and the two-seater table against the wall is placed on the edge near the wall. ●Notes: (1) All cutlery for each person should be arranged neatly on the base plate. Since the diameter of the base plate is 101/2 inches, the distance between the knife and the fork is 11 inches, and the distance between the table edge and the edge of the table should be 1/4 inches. . (2) The napkin is perfectly folded and placed on the chassis. If there is no chassis, it can be placed in the middle of the knife and fork.