2. Then count the number of bowls and chopsticks, including rice bowls, vegetable bowls, soup bowls, chopsticks and spoons.
3. Then record the placement position of each bowl and chopsticks, such as the center of the dining table, the main seat, the guests, etc.
4. Then, record the disinfection situation of chopsticks, including whether to carry out disinfection treatment and the time and method of disinfection.
5. Finally, other information can be recorded, such as the number of people eating and the types of dishes.