TABLE SETTING CONTEST GUIDELINES

1. Contestant will bring a written plan listing menu and planned occasion. This should be
based on the member’s age and skill level. Type or print menu on menu card that is
appropriate in size and style for the setting.
2. Using their own dishes, utensils, glassware, linens, and centerpiece, contestant will
demonstrate the correct place setting for two (2) places.
3. Paper and plastic may be used where appropriate to carry out some themes.
4. All participants will set up at the same time and remain in place until all judging is
complete.
5. Participants will have 30 minutes to complete this activity, which includes set up,
judging and clean up.
6. Parents may only help to carry in and carry out supplies, no other help is allowed.

TABLE SETTING CONTEST HINTS

1. Clean table before setting.

2. Use trays to carry dishes to table.
3. Arrange silverware, dishes, and napkins appropriately – napkins to left of plate,
silverware, one inch from table edge, knife blade toward plate.
4. Touch only the handles of silverware, edge of dishes, and bottoms of glasses.
5. Put flatware serving pieces on table, not in serving dishes.
6. Tables to be used are 6’ x 18 “. You may use one or two tables depending on room
needed to complete your table setting.
7. See 4-H publication EM3443 Dinner is Served for more table setting information.
Publications are available at the Extension office or online at http://pubs.wsu.edu

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding
race, sex, religion, age, color, creed, national or ethnic origin; physical, mental or sensory disability; marital status, sexual
orientation, or status as a Vietnam-era or disabled veteran. Evidence of noncompliance may be reported through your local
Extension office.

W:\4-H Evt.& Prog\Kitchen Activity Contest\Scorecards\Table Setting Scorcard & Guidelines.doc

 TABLE SETTING ACTIVITY SCORECARD
Walla Walla County
Name _________________________________________________ Placing __________
4-H Club _______________________________________________
Grade Division (Check one)
Primary (Grades 1-2)
Junior (Grades 3-5)

Intermediate (Grades 6-8)
Senior (Grades 9-12)
Table Setting Theme ____________________________________________________________

Excellent

Good

Fair
Judging Criteria Comment

1. IDEA 20 Points
 Theme carried out in color, dishes, silver,
glassware, linen, centerpiece, and other
decorations

2. GENERAL APPEARANCE 20 Points

 Clean, well-ironed linens or placemats
 Clean, polished, sparkling dishes, silver, and
glassware
 Centerpiece fresh and clean
 Centerpiece in good proportion

3. PROPER USE OF ALL TABLEWARE 30 Points

 Dishes, glassware, silver, and napkins placed
according to rules for table setting
 Dishes, glassware, and silver placed to provide for
serving the stated menu
 Appointment arranged for convenience
 Spacing not too crowded

4. HARMONY 30 Points
 Dishes, silver, decorations, glassware, and linen
have textures that harmonize
 Dishes, silver, glassware, centerpiece, and linens
pleasing shapes and designs suited to article and
suited to each other
 Dishes, silver, centerpiece, glassware, and linens
harmonize or blend in color
 One main color for emphasis to give the table
attractive appearance
 Color of dishes and glassware attractive with food
planned in menu
Total Points (100)
Scorecard = Out of Print WSU Pub. C1076

W:\4-H Evt.& Prog\Kitchen Activity Contest\Scorecards\Table Setting Scorcard & Guidelines.doc