The specific proportion of plates in restaurants can be adjusted according to different restaurants and dishes. The following are some common board ratios for your reference:

1. First course (appetizer): usually small portions, such as salad, oysters, snails, etc. To stimulate the appetite of the guests.

2. Main course: Usually main course and main course, such as steak, chicken, fish and so on. The number of main courses depends on the needs of the guests, usually one for each person.

3. Side dishes: such as vegetables, French fries, noodles, rice and so on. The quantity should be determined according to the number of main courses and the needs of guests.

4. Drinks: According to the needs of the guests and the requirements of the restaurant, it can include water, drinks, drinks, etc.

In addition to the above ratio, you can also match different ingredients and tastes according to the seasonal and regional characteristics to meet the needs of guests.