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项目四 摆台
Project 4 Table setting
任务1 中餐摆台
Task 1: Chinese restaurant table setting
案例讨论
摆台作为餐前准备工作的重要环节，应该如何高质量完成呢？
01/
摆台
Table setting
铺台布
Spread the tablecloth
02/
一、铺台布 Spread the tablecloth
台布是餐厅摆台所必备的物品之一。台布的规格及色泽的选择，应与餐台的大小、餐厅的风格协调一致。
As a part of table setting, the size, color and style of tablecloth should be same as that of the restaurant.
一、铺台布 Spread the tablecloth
（一）台布的种类 Category of tablecloth
台布的种类很多，因纯棉台布吸湿性能好，大多数餐厅均使用纯棉提花台布。
Among numerous kinds, cotton cloth is outstanding in absorbing water and so is widely accepted in current restaurants.
一、铺台布 Spread the tablecloth
（二）台布的规格 Size of the tablecloth
正方形台布的规格有多种，应根据餐桌的大小选择适当规格的台布。
The size of tablecloth is determined by the size of the table.
圆形台布的规格各有不同，一般的圆形台布多需定制，即根据餐台的大小与高度将台布制成铺开后下垂距离地面5厘米左右。
The specification of circular tablecloth has each different, general circular tablecloth needs to be customized more, make tablecloth after spreading according to the size of eat station and height 5 centimeters or so from the ground.
一、铺台布 Spread the tablecloth
（三）台布铺设 Laying the tablecloth
台布铺设是将台布舒适平整地铺在餐桌上的过程。铺台布之前，首先应将所需餐椅按就餐人数摆放于餐台的四周，使之呈三三两两的并列状。然后服务人员应将双手洗净，并对准备铺用的每块台布进行仔细检查，发现有残破、油渍和褶皱的台布则不能使用。最后应根据餐厅的装饰、布局确定席位。操作时，餐厅服务员应将副主人位处餐椅拉开至右侧餐椅边上，餐厅服务员站立在副主人餐椅处，距餐台约40cm，将选好的台布放于副主人的餐台上。
Gently and evenly pave the cloth. Before that, put chairs around the table; align them in three-three-two-two matrix in four sides. Remember to clean your hands before committing to the process; examine every cloth to make sure it’s clean without any loophole, stain or wrinkle. Then, place chairs according to the direction and design of the table. When performing the layout, first, move out the chair of the deputy host and then, stand in its place, about 40cm to the side of the table, and put on the tablecloth.
一、铺台布 Spread the tablecloth
（四）铺台布的三种方法 Three ways to spread the tablecloth
铺台布三种方法：推拉式、撒网式、抖铺式、
3 ways: Push-and-Pull; Cast-net; Shake and spread
一、铺台布 Spread the tablecloth
一、铺台布 Spread the tablecloth
一、铺台布 Spread the tablecloth
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（一）中餐宴会摆台的程序及规范
The procedure and standard of Chinese banquet table setting
1)中餐宴会摆台的程序及规范
二、摆台 Table setting
（二）中餐零点摆台的程序及规范
The procedure and standard of a-la-carte service table setting
2)中餐零点摆台的程序及规范
二、摆台 Table setting
（二）中餐零点摆台的程序及规范
The procedure and standard of a-la-carte service table setting
2)中餐零点摆台的程序及规范
二、摆台 Table setting
（二）中餐零点摆台的程序及规范
The procedure and standard of a-la-carte service table setting
2)中餐零点摆台的程序及规范
摆放餐饮具 Set tableware 要求：摆台时需按用餐的要求配备和摆放餐具。使用托盘操作，从主人位开始，顺时针方向依次摆放。 Requirement: The tableware should be equipped and placed according to the requirements of dining. Hold the tray and distribute wares in clockwise order from the host’s seat. Place the ware gently and look out for sanitation. 1.骨碟定位：拿骨碟边缘，摆在席位正中，间距相等，店徽或图案对正。Locate the bone plate: hold the edge of the plate and place it in the middle with equal distance in between. If pattern or logo is present, place them in a unanimous position. 2.汤碗、汤勺：在骨碟左上方放口汤碗，勺置于碗中，勺把向左。Soup bowl and spoon: Place the bone plate to the left front of the soup bowl. Put a spoon in the bowl with its ladle to the left.
二、摆台 Table setting
（二）中餐零点摆台的程序及规范
The procedure and standard of a-la-carte service table setting
2)中餐零点摆台的程序及规范
摆放餐饮具 Set tableware 3.筷架、筷子、长柄勺：筷架摆在骨碟的右侧，长柄勺和筷子摆在筷架上，长柄勺距骨碟右侧边缘3cm，图案向上，筷子后端距桌边1.5cm。Chopsticks rack，chopsticks and ladle: Place the rack to the right of the bone plate. The ladle and chopsticks are placed on the rack, and ladle has 3cm distance from the right edge of the plate. Make sure the end of the chopsticks is 1.5cm away from the edge of the table. If there is a pattern on chopsticks or its wrapper, make sure the painted side is in the front. 4.酒杯：在骨碟右上方摆水杯和葡萄酒杯（水杯在左，葡萄酒杯在右）；两者间距1cm，横向直径在一条线上；葡萄酒杯底部与筷子对齐。 Wine glass: Lay glasses on the double side of the bone plate with the water glass to the left and the wine glass to the right. Make sure the horizontal diameter of the three items is in the level. The bottom of the wine glass is aligned with the chopsticks. 5.调味瓶、花瓶等。Seasoning bottle, vase, etc
二、摆台 Table setting
（二）中餐零点摆台的程序及规范
The procedure and standard of a-la-carte service table setting
2)中餐零点摆台的程序及规范
任务作业 Project assignments
以小组为单位，协作完成中餐宴会摆台，组内完成互评。
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