The following standards when setting up a table are very important.

1. Completeness
*All needed untensils, china wares glasses and other requirement are set-up on the table
prior to serving orders. Coffee/tea must go with sugar and creamer.
*Place mat is set-up when the table is not govered with tablecloth. It is placed at the center
of the cover.
*Requires condiments are set-up before service
*If pre set-up is required, the additional cutleries are to be added to the set-up is required,
The additional are to be added to the set-up once the order has been taken. This must be
done prior to serving orders.

2. Cleanliness and Condition of Equipment

*All pre set-up equipment must be immaculately clean, sanitized with sanitizing detergent,
wiped dry, and free of spots or watermarks.
*There are no wobbly tables and chairs
*There are no chipped chipped/stained glasses
*No damage, broken or distorted cutleries are set-up on the table
*Lines is fresh, clean and without spots and not wrinkled
*Placemats are clean and without foul odor

3. Balance and Uniformity

*There is even spacing between and chairs and covers.
*Cutleries are spaced at least ½ Inch from the edge of the table
*For the same order of drink/food set-up the same glass and cutleries in the table

4. Order
*All service equipment is pleaced on the appropriate side of the table
*The cutleries are arranged in proper sequence following the order by wich they will be
serving.

5. Eye Appeal
*The whole set-up looks like presentable.

6. Timeliness
*Set-up is completed in time at least 30 minutes prior to the start operations.
FOOD SERVICE AND PROCEDURE

There are various types of foodservice available in different food stablishment.

The following are significant service styles or types.

A. AMERICAN SERVICE
*This service is known as the “plate or plated service” Complete food plating with
garnish is arranged in the individual plates at the kitchen. The attendant dishes out
the plated food and serves the food at the RIGHT side of the guest, at the same manner,
beverages are being served at the right since glasses are set on the right of the guest’s table
*Bussing out of soiled plates must be at the LEFT side of the guests while for glasses at the
RIGHT side of the guest
B. FRENCH SERVICE
*A format type of service wich is also known as the silver platter service. Commonly used in
banguet service where guest do have the same or courses or menu to be served. Usually,
the host chooses for the set menu, The food is served from soup to dessert. Foods are
prearranged in a service platter in the attendant would serve it to the guest’ individual
plates using a food tong or the “spoon-fork” picker technique.
*Attendant stands on the LEFT side of the guest where there is an easy access to the
glassware.
C. FRENCH SERVICE
*Known as the gueridon service, because of the presence of the side table used for the food
final cooking and presentation. Ingredients are pre-cut and pre-cooked at the kitchen, and
the chef would perform cooking skills as a form of showmanship while preparing and
cooking at the gueridon trolley. The chef de Rang is would perform the main activities in
cooking, a Demi-Chef de Rang is the assistant of the Chef de Rang and commis De Rang as
the runner of urgently needed lacking ingredients or tools during the performance.