How to prepare tableware and furniture for high-end restaurants with 22 private rooms and 3 10 seats? Please specify the variety and quantity. I am very grateful.

Tableware 1:4 ratio.

1, saucer 2, bone plate 3, wing bowl 4, small porcelain spoon 5, chopstick holder 6, chopsticks 7, ashtray 8, teacup 9, red wine glass 10, red wine glass 1 1, wine distributor 12, small white wine glass. Ice bucket 18, ice bucket clamp 19, tray 20, teapot 2 1, electric kettle 22, big spoon 23, clam clamp 24, microwave oven 25 and disinfection cabinet.

We are a five-star hotel, that's the ratio.

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