YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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PART 5
Proper Table Set up
How to place and change tablecloth
Positioning Settings on a table
Arranging Chairs around a Table
Arranging a Center Setting
Placing Napkin
Placing Cutlery, China and Glassware
Table Set up for Breakfast, Lunch and Dinner
Resetting a Table
Meeting Room Set Up

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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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FOOD AND BEVERAGE SKILL TRAINING

TASK :

15, TABLE SET UP FOR BREAKFAST

Service Tray, Folded Napkin, Dinner Knife and Fork, Butter
Knife, Tea Spoon, Coffee Cup and Saucer, Bread Plate

EQUIPMENT
( )
STEPS (WHAT)
1.
Get equipment

( )
KEY POINTS (HOW)
A.
Place all equipment neatly on service tray.
B.
Carry tray with left hand.

( )
REASONS (WHY)

Restaurant appearance

Restaurant appearance

2.
Set up table

A.
Table should be covered with table cloth or placemat
already.

For convenience

3.
Place napkin

A.
Position napkin at the centre of each guest cover 1
from the table edge.

For guest use

4.
Place dinner knife and fork

A.
9 10
Knife on right and fork on left side about 9 to 10 away
from each other.
B.
from the edge of table.
C.
Knife blade facing left, towards napkin.

5.
Place bread plate and butter
knife

A.
Place bread plate
--
1/2 from the left of dinner fork
-2
2 from the table edge
B.
Place butter knife at the right side of bread plate, knife
blade towards left.

6. /
Coffee cup/saucer, tea
spoon

A.
Place cup on saucer with handle towards right lower
corner.
B.
Place tea spoon at right upper corner of saucer parallel
to cup handle.
C.
Place the whole set on the table
-
1/2 from the right of dinner knife

Restaurant appearance

Restaurant appearance

Restaurant appearance

For bread

For butter
/
For coffee/tea

Restaurant appearance

Restaurant appearance

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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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-2
2 from the table edge

FOOD AND BEVERAGE SKILL TRAINING

TASK :

16, TABLE SET UP FOR LUNCH/DINNER

Service Tray, Folded Napkin, Dinner Knife and Fork, Butter
Knife, Soup Spoon, Bread Plate, Water Glass

EQUIPMENT
( )
STEPS (WHAT)
1.
Get equipment

( )
KEY POINTS (HOW)
A.
Place all equipment neatly on service tray.

( )
REASONS (WHY)

Restaurant appearance

B.
Carry tray with left hand.

Restaurant appearance

2.
Set up table

A.
Table should be covered with table cloth or placemat
already.

For convenience

3.
Place napkin

A.
Position napkin at the centre of each guest cover 1
from the table edge.

For guest use

4.
Place dinner knife and fork

A.
9 10
Knife on right and fork on left side about 9 to 10 away
from each other.
B.
from the edge of table.
C.
Knife blade facing left, towards napkin.

5.
Place bread plate and butter
knife

A.
Place bread plate
--
1/2 from the left of dinner fork
-2
2 from the table edge
B.
Place butter knife at the right side of bread plate, knife
blade towards left.

6.
Place soup spoon

A.
Place cup on saucer with handle towards right lower
corner.
B. 3/4
3/4 from the table edge

7.
Place water glass

A..

Restaurant appearance

Restaurant appearance

Restaurant appearance

For bread

For butter

For coffee/tea

Restaurant appearance

Restaurant appearance

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October 1998
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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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Above the dinner knife.

Table Set Up for 4 Persons

Equipment

Bone Plates
Soup Spoons
Chopstick Stands
2 Pickle Bottles
Table Cloth
Tea Cup With Saucer
Round Table
Chairs
Soup Bowls
Chopstick in Envelope
Soya Dishes
Ashtray
Matches
Napkins
Tray

Procedure:
1.

Put the table cloth on the table in the correct way and check.

2.

4
Place the 4 chairs in the equal way.

3.

Prepare the bone plates, soup bowls, soup spoons, soya dishes, chopsticks in envelopes,
chopstick stands on tray from sideboard.

4.

,
,
Place one tone plate first, above the table edge 1 finger space at each seat of the table.
Then use right hand to pick up the soup spoon to soup bowl, and soya dish, and place
above the bone plate. Soup bowl on left and soya dish on right side, spoon handle face
the left.

5.

1
1.5

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October 1998
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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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Then pick up the chopsticks in envelope and chopstick stand. Place on the right side of
soya dish, 1 inch, and chopstick in envelope lay straight on the stand near the bone plate
about 1.5 inches.

6.

Then set up the other 3 in the same way.

7.

/ 2 /
22

By using tray pick up the tea cup with saucer, 2 pickly bottles, ashtrays, matches, place
tea cup with saucer on each right side of chopsticks, 2 pickle bottles in the middle of the
table, ashtray place in between of 2 seats, and matches beside the ashtray.

8.

Place Folded napkins on the middle of each bone plate.

REMARK:

Cleanliness of all equipment, no chipped chinaware to be used.

Table cloth and napkins is clean and no hole.

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October 1998
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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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FOOD AND BEVERAGE SKILL TRAINING

:14.

TASK

EQUIPMENT
( )
STEPS (WHAT)
1.
Placing a table
cloth

HOW TO PLACE A TABLE CLOTH

:
Tablecloth, Table
( )
KEY POINTS (HOW)

( )
REASONS (WHY)

A.
Cloth should hang evenly.

Restaurant appearance

B.
Corners of cloth covering the legs of table.

Restaurant appearance

C.
Cloth centre line is always up-right, cutting the guests
when they approach the table.

Restaurant appearance

D.

Big tables usually need more than one table cloth. Start
with table farthest away from door so that overlap is away
from door.

Restaurant appearance

Cloth seam of overlap must be folded inward.

2.
Changing a table
cloth

2.1
Remove soiled
table cloth
2.2

Open
clean
table cloth

A.
Lift far edge of table cloth with both hands leaving
enough to cover the table.

Avoid showing bare table

A.

Open clean cloth of table with cloth surface upward and

never place on dirty table.

To get ready

B. ( )
Grasp layers of cloth with your fingers (start from the
bottom).

-First layer between thumb and index finger.

-Second layer between index and middle finger..

-Third layer between middle and ring finger.

For firm grasp

C.

For placement

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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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Place clean cloth over soiled one, let go of first layer at
the far edge of table.

( )
STEPS (WHAT)

( )
KEY POINTS (HOW)

2.3
Grasp soiled
table cloth

A.
Grasp soiled table cloth between thumb and index finger.

For firm grasp

2.4
Spread clean
table cloth

A.
Lift soiled and clean table cloth up and bring towards you.

To prepare for removal of

soiled table cloth

B.
Release the second layer and pull all the way towards
yourself until it reaches table edge.

For placement

C,
Grasp the portion of soiled table cloth near you between
your thumb and index finger.

For placement

D.
Release the new table cloth and let it drape.

To completely cover table

E
Grasp the soiled table cloth between your thumb and
index finger of both hands and take away.

Finishing touch

F. 1
Adjust table cloth according to procedure 1.

( )
REASONS (WHY)

Restaurant appearance

Note:

A.

Before changing table cloth, use a service tray to remove

centrepiece to side station.
B.
After changing, reset centrepiece.
C.
Put all soiled table cloth into linen trolley.

For convenience

Restaurant appearance

For sanitation

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October 1998
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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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ARRANGING A CENTER SETTING

A.

Center settings should be functional and attractive. All items should be clean and
undamaged.

B.

The center setting include:

1.

C.

Salt and Pepper shakers

filled to top
cleaned and polished
no chips

2.

Planter
plant green and healthy
pot clean and not chipped

3.

Ashtray and Matchbox

matchbox full
ashtray clean and not chipped

4.

Sugar Bowl

clean and not chipped

filed with standard quantity of sugar and
artificial sugar sackets

5.

Hexagon Tent
clean
not cracked
contains current information

6.

Special Cocktail Menu

clean and not torn or soiled

Centre setting should be placed from tall to low towards the guest.

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October 1998
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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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RESETTING A TABLE
A.

After the guest leaves, busboy will immediately clear and reset table.

B.

Take to the table a wet service towel and a clean service tray lined with a service towel.

C.

Remove all dishes and silverware and place on tray.

D.

Wipe table clean with the wet service towel.

E.

( )
Wipe and reposition center setting if necessary.

F.

Bring tray of soiled serviceware to the station and sort on designated bussing trays.

G.

Carry new setting to the table on a clean service tray.

H.

Position place settings as previously instructed.

I.

Wipe and re-position chairs.

POINTS TO REMEMBER

Work as quickly and quietly as possible, without attracting attention.

Always use a tray.

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YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
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It is important to check the center setting for cleanliness, and completeness every time you
reset the table. For example, matches are many times taken by the guest.

Check china, cutlery, glassware for cleanliness and condition. Replace dirty tableware, chipped
or cracked china and ashtrays, bent or damaged cutlery.

Carry cutlery by the handle.

Carry glassware by the stem.

Emblem of any sort on glasses, china, cutlery should always face the customer.

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October 1998
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