Chinese restaurant service skills: seating arrangement, tablecloth laying and table setting standards

(I) Seating Arrangements for Chinese Meals

1. Arrangement of Chinese dining tables

There are two situations in Chinese banquets.

(1) A small banquet consisting of two tables.

① When positioning the doorway, the right side is considered the most prestigious.

②When positioning the doorway, the furthest point is preferred.

(2) Banquets with three or more tables, i.e., multi-table banquets or group banquets.

The main table is centered, and its position is determined by its location. The main table is positioned so that the door to the main table is in the center, farthest point, or to the right. The other tables are positioned according to their distance from the main table, with the right side higher than the left and the farthest point higher than the nearest point.

When arranging tables, the size and shape of the round tables should be roughly similar. Except for the main table, which can be slightly larger, the other tables should not be too large or too small.

To facilitate guests' early and accurate seating during banquets, the following four methods can be used: First, indicate the table number on the invitation; second, hang a table number map at the entrance of the banquet hall; third, arrange for someone to guide guests; and fourth, place a table number card on each table (the table number on the table number card should preferably be in Arabic numerals).

2. Seating Arrangement for Chinese Meals

There are four basic methods for arranging positions.

(1) The host sits at the main table, facing the door.

(2) When hosting a banquet with multiple tables, each table has a representative of the host at the main table, also known as the host of each table. Their position is in the same direction as the host at the main table, that is, all tables face the same direction.

(3) The order of positions at each table is determined by the distance from the host of the table, with the closer one being superior and the farther one being inferior.

(4) The seats on each table that are the same distance from the host are ranked with the right side being the most honored. That is, the right side of the host is the most honored and the left side is the least honored.

Based on the four methods of arranging positions mentioned above, the arrangement of positions at a round table can be divided into two specific situations, both of which are related to the main position, i.e., the position where the host sits.

(1) The arrangement of one host per table. Its characteristic is that there is only one host per table, the guest of honor sits to his right, and there is only one center of conversation per table.

(2) The arrangement of two main seats at each table. This arrangement features the host couple sitting at the same table, with the male host as the primary host and the female host as the secondary host. The guest of honor and his wife are seated to the right of the host and hostess, respectively, thus creating two centers of conversation at each table. If there is only one guest of honor's wife, she sits to the left of the male host.

(II) Chinese Food Setting

The arrangement of the dining table is also known as table setting. When setting the dining table, the table surface should be clean, and the tableware and other auxiliary items and utensils should be properly positioned and arranged neatly and orderly.

1. Lay out the tablecloth

Although restaurants of all kinds operate in different categories and models, and the materials, shapes, and patterns of tablecloths they choose also vary, the methods of laying tablecloths are basically the same.

(1) Round table. The waiter stands on the side of the host, unfolds the tablecloth, aligns the fold line in the middle of the tablecloth with the host, the cross is centered, the four sides hang down symmetrically and cover most of the table legs, and the tablecloth hangs naturally to the side of the dining chair for the best effect.

(2) Square and rectangular tables. The method of laying out a small square table is basically the same as that of a round table. The waiter stands facing the restaurant entrance and unfolds the tablecloth. If the rectangular table is too long, it requires two people to work together to complete the task. If the tablecloth is not long enough and needs to be pieced together, attention should be paid to ensuring that the folds between the two pieces of tablecloth match, and that the folds are centered, flat and wrinkle-free, and that the ends and the left and right drooping parts are symmetrical.

It should be added that restaurant facilities are becoming increasingly sophisticated, and some restaurants provide additional linens besides tablecloths. For example: a tablecloth, placed on top of the tablecloth and roughly the same size as the table, primarily to reduce the frequency of changing the large tablecloth; only the tablecloth needs to be changed during each meal. Placemats, laid directly on the table, not only protect the tabletop but also prevent the tablecloth from slipping and reduce noise when placing cutlery. Table skirts, mainly used to completely cover the table legs and enhance aesthetics, are often pleated. Placemats, commonly used in formal Western restaurants, range from simple disposable paper ones to more formal cloth mats for placing cutlery; they are replaced or discarded immediately after use.

2. Chinese food table setting

Chinese restaurant table settings are generally divided into two types: à la carte table settings and banquet table settings. à la carte table settings mainly use small tables, while banquet table settings generally use large round tables. All tableware must be prepared in advance, and the appropriate tableware should be selected and set according to the restaurant's specifications and the diners' needs.

(1) Table setting utensils.

① Dinner plate: Also known as a bone plate, its main purpose is to hold bones and scraps after the meal, and it also serves as a positioning tool when setting up a Chinese dining table.

② Chopsticks: They can be divided into many types according to their material, such as wooden chopsticks, silver chopsticks, ivory chopsticks, etc.

③ Chopstick rest: Used to hold chopsticks, effectively enhancing the dining experience and ensuring the chopsticks are kept cleaner and more hygienic. Available in various materials such as porcelain, plastic, and metal, and in various shapes.

④ Spoons: Small porcelain spoons are usually placed in soup bowls, while long-handled metal spoons or large porcelain spoons are generally used as serving spoons at banquets and should be placed on a rack on the table.

⑤ Soup bowl: A small bowl specifically used for serving soup or eating dishes with broth.

⑥ Condiment dish: A unique piece of tableware in Chinese cuisine, a small porcelain dish used to serve individual condiments to each guest.

⑦ Cups: including porcelain teacups and glass wine glasses, etc.

⑧ Revolving table: Suitable for à la carte dining or banquets with a large number of diners, making it convenient for guests to eat the dishes. It is generally available in glass and wood.

⑨ Other: Depending on the requirements of different catering businesses, other items may be added to the table, such as ashtrays, condiment bottles, toothpick holders, vases, table number signs, menus, etc.

(2) Chinese casual dining table setting. Chinese casual dining table setting is mostly used for individual à la carte customers or group banquets. The table setting usually uses small square or small round tables, without a distinction between main and secondary tables. Before the meal, guests place various condiments and set the tableware according to their seats. The number of tableware can be determined according to the menu requirements for the meal. The requirements for casual dining table setting are as follows.

① The tablecloth should be laid neatly and attractively, meeting the requirements of the restaurant.

② The plate should be placed in the center of the seat, about 1.5 centimeters away from the edge of the table, or about one finger's width.

③ The soup bowl and small spoon should be placed together about 0.5 cm in front of the plate.

④ The chopsticks should be placed to the right of the plate, about one finger's width from the edge of the table.

(3) Chinese banquet table setting.

① Banquet Venue Arrangement. Banquets are high-level and formal occasions, often using large round tables. The venue should be arranged according to the shape and size of the restaurant and the number of guests, with the distance between tables designed to facilitate service. The main table should be positioned facing the main entrance of the restaurant, offering a panoramic view of the entire restaurant or banquet hall. The main aisle for the guests of honor to enter and leave should be wider than other aisles. The layout may vary depending on the number of tables, but it is essential to ensure that tablecloths are laid in a straight line, table legs in a straight line, vases in a straight line, the main table is prominent, and all tables complement each other.

② Tableware Setting for Chinese Banquets. Hold the tray in your left hand and place the tableware with your right, starting with the host. The order of placement is as follows: first, use the center line of the tablecloth as a reference point, then place the plates aligned with the center line. Place one plate at each end of the center line, then evenly place four plates on each side. Place chopstick rests and chopsticks (some restaurants require chopsticks to be placed in sleeves) to the right of each plate; place water glasses, red wine glasses, and white wine glasses on the upper right of each plate; place condiment dishes, spoons, and soup bowls above and to the upper left of each plate. Use serving chopsticks and spoons; two sets for groups of six or less, four sets for groups of six or more. Two menus per table or one per person. Also, place appropriate condiment bottles, ashtrays, toothpick holders, etc., on the table. A folded napkin should be placed in each guest's water glass.

③ The bottom edge of the plate should be in a straight line with one end of the chopsticks, about 1.5 cm from the edge of the table. The width of the tableware placed at the guest's seat should not be less than 40 cm or the width of the dining chair. If there are many guests and a large number of dishes, a multi-person workflow can be used to set the tableware, with one person setting one type of dish at a time.

④ Details to note when setting tableware: Spoons should be placed in soup bowls or condiment dishes; sterilized chopsticks should be sealed in chopstick sleeves; the height of vases or floral arrangements on the table should not obstruct the view; the napkin flower at the head of the table should be slightly higher than those at other seats; 20% more tableware should be prepared for each table in case of need.

III. Ordering Food

The captain's order form should be in triplicate. One copy is given to the cashier for preparing the bill; one copy is given to the kitchen for the chef to prepare the dishes according to the order; and one copy is kept by the server for reference when serving the food. Drinks should be ordered separately. If the kitchen has separate kitchens for hot and cold dishes, the captain's order form should also be filled out separately for each type of food.

(1) Ask the guests if they can order food.

(2) Take the initiative to introduce the new varieties available that day and act as a consultant for the guests.

(3) Introduce the beverages.

(4) Write down the dishes the customer ordered on the order card, repeat it to the customer, and place the order.

(5) Orders should be placed quickly and accurately, and attention should be paid to order splitting. Sign the order form, and write down the table number, date, and order entry time. If the customer has special taste requirements, they should be clearly noted.