The arrangement of dishes is to arrange the dishes on the stage according to a certain pattern. The basic requirements for setting dishes are: paying attention to plastic arts, etiquette, respect for guests and hosts, and convenience for eating. And the decoration of the dining table also has a lot of etiquette. Generally, there are chopsticks, spoons, food trays, seasoning trays, soup bowls, tea cups, wine glasses and so on. In front of each seat, there are sometimes utensils or napkins for placing bones.

The specific requirements for placing dishes are as follows:

1. Put the plate in a moderate position. Plates should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, with a certain interval in the middle to prevent mistakes. China's banquet dishes are usually placed around from the middle of the table. The big platter of Chinese banquets and the first dish in the big plate are usually placed in the middle of the table. If you use a turntable, you should put it in front of the guest of honor first. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.

2. The noodles of the first dish in the banquet should face the theme, and the noodles of other dishes should be reversed. The so-called noodles of dishes are the most suitable for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pigs and triumphant cold dishes, all of which are noodles; Roast duck, eight-treasure duck, eight-treasure duck and other plastic dishes with invisible heads. There is a plump figure to see; In ordinary dishes, the delicate knife work and the beautiful color part are the noodles.

3. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Pay attention to the collocation and spacing of meat, color and lust when placing, and the spacing between plates is equal.

In addition, according to traditional etiquette and folk catering customs, the whole chicken, duck and fish at the banquet must follow the custom of "chicken does not offer the head, duck does not offer the tail and fish does not offer the spine", that is, when serving, don't point the chicken head, duck tail and fish spine at the guests. Especially when the whole fish is served, the belly of the fish, not the back of the fish, should face the guest. Because this kind of fishbone has few bones, tender meat and delicious taste, it is a respect for the guest of honor. Moreover, no matter how high-grade dishes are, dishes with special flavor, or every time a new dish is served, it should be placed in the first place of the guest and the guest.