Abstract: This study investigates the differences in the table layout between American formal banquets and buffets, aiming to improve the understanding of American table culture. A comparison of table wares (including plates, glasses, knives, forks etc.) and table decorations (including table cloths, candle sticks etc.) gives rise to a hypothesis of American banquet table-setting rules. Empirical approach and high-level hotel field investigations are carried out to test the hypothesis. The results show that either at a formal or less formal dinner, everything must be geometrically placed. Furthermore, much more freedom is allowed in planning an informal, casual, or semiformal dinner than in a formal one. The paper concludes that everything on the table should be symmetrically and evenly spaced: the centerpiece in the actual center, all utensils balanced.
Key words: table layout; a formal banquet; a buffet
摘要：本文探讨美国正式宴会和自助宴会在餐桌布局上的差异,旨在进一步提高对美国餐桌文化的认识。笔者试图通过对餐具（包括餐盘、酒杯、刀、叉等等）和装饰物（包括桌布，烛台等等）两个方面进行的对比，提出对美国宴会餐桌布局规则的猜想，然后用亲身经历和对高星级酒店的实地调查来验证本猜想。结果发现不管是在正式还是非正式晚宴上，所有物品都必须有规律地摆放。不过在安排非正式、随便或半正式宴会时，比安排正式宴会时能享有更多的自由。本文的最终结论是：餐桌上的任何物品都应均衡对称地摆放、餐桌中央的装饰品要恰好摆在中央、餐具摆放要整齐有序。
关键词：餐桌布局；正式宴会；自助宴会
