Competency-Based Learning for Tourism Food and Beverage Services

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II

Unit of Competency:
PROVIDE FOOD AND BEVERAGE SERVICE
Module Title:
PROVIDING FOOD AND BEVERAGE SERVICE

TECHNICAL EDUCATION SKILLS DEVELOPMENT
AUTHORITY
Region 02
ISABELA SCHOOL OF ARTS AND TRADES
HOW TO
USE THIS
COMPETENCY BASED LEARNING MATERIAL
Welcome to the module Provide Food and Beverage Service. This module
contains training materials and activities for you to complete.
The unit of competency “Provide food and beverage service” and module title
“Providing food and beverage service contains the knowledge, skills and attitudes
required for a Hotel and Restaurant Services. It is one of the modules for National
Certificate II.
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are
Information sheets to help you understand the required activities. Follow the
activities on your own and answer the self –check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module or get
one from your facilitator/trainer to write your answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator to ask for assistance.
Recognition of Prior Learning (RPL)
Date Developed: Doc. No.

COMPETENCY BASED May2011
Issued by: Page 1 of 200
ISAT LEARNING MATERIAL
TESDA QA -FOOD &BEVERAGE Developed by:
System SERVICES NC II Rowena D. Abellera Revision No.
Elsa A. Munsayac
Leonida P. Bartolome
You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are already competent
in a particular skill or skills, talk to him/ her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification of Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/ s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.
This module was prepared to help you achieve required competency in

providing link between kitchen and service area. It will also enhance your
skills in handling and checking of service wares and in carrying plates/trays
according to hotel’s standard. This will be the source of information for you
to acquire knowledge and skills in this particular trade independently and at
your own pace, with minimum supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is
divided into sections, which covers all skills, and knowledge you
need to successfully complete this module.
 Work through all the information and complete the activities in
each section. Read information sheets and complete the self-
check. Suggested references are included to supplement the
materials provided in this module.
 Probably your trainer will also be your supervisor or manager.
He/ she is there to support you and show you the correct way to
do things.
 Your trainer will tell you about the important things you need to
consider when completing activities and is important that you
listen and take notes.
 You will be given plenty of opportunity to ask questions and
practice on the lob. Make sure you practice your new skills
during regular work shifts. This way you will improve both your
speed and memory and also your confidence.
 Talk to more experience work mates and ask for their guidance.
 Use the self-check questions at the end of each section to test
your progress.

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 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you
are ready fro assessment.
 When you have completed this module (or several modules) and
feel confident that you have sufficient practice, your trainer will
arrange an appointment with registered assessor to assess you.
The results of your assessment will be recorded in your
competency Achievement Record.
LIST OF COMPETENCIES
NO. UNIT OF CORE MODULE TITLE CODE

COMPETENCY
1 Provide a Link Between Providing a Link Between TRS512316

Kitchen and Service Area Kitchen and Service Area
o
2 Provide Food and Providing Food and
Beverage Service Beverage Service o T
RS
51
23
17

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o
3 Provide Room Service Providing Room Service
o T
RS
51
23
18
o
4 Develop and Update Developing and Updating
Industry Knowledge Industry Knowledge o T
RS
51
23
21
MODULE CONTENT
Qualification : FOOD AND BEVERAGE SERVICE NC II
Unit of Competency : Provide Food and Beverage Service

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Module Title : Providing Food and Beverage Service
Introduction:
This module deals with skills and knowledge required to provide food and
beverage service to customers in different hospitality establishments. It covers
preparation and setting tables, welcoming customers, taking and processing
orders, serving and clearing food and drinks and closing down restaurant or
dining area. It reflects the role of waiter or food and beverage attendant and may
to different style of service.
Learning Outcomes:
LO 1 Prepare dining/restaurant area for service
LO 2 Prepare and set tables
LO 3 Welcome customers
LO 4 Take and process orders
LO 5 Serve and clear food and drinks
LO 6 Close down restaurant/dining area
Assessment Criteria:
o Table appointment is prepared before setting the table

o All pre-set equipment / utensils must be immaculately clean
sanitized with sanitizing detergent
o Sanitized equipment / utensils are wiped dry and free from spots
or water marks
o Linen in fresh, clean and without spots on stains and not wrinkled
o Place mat are clean and without odor
o No wobbly tables or chairs
o No damaged time of cutlery
o Verifies menu variation and daily specials with kitchen staff
o Lead the customer towards the table
o Walk a little ahead of customer when escorting

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o Endorsed them to the captain or waiter and assist them in getting
seated according to table allocation
o Captain or waiter pulled the chair for the lady and assist her in
getting seated
o Presented menu and drink lists
o orders are taken and recorded accurately with minimal disruption
to customers
o Recommendations and suggestions are made to assist customers
with drink and meal selections
o Customer questions on menu items are answered correctly and
courteously in accordance with enterprise policy
o Information about any special requests, dietary or cultural
requirements are relayed accurately to kitchen where appropriate
o Ordering systems were operated correctly in accordance with
establishment procedures
o Glassware, service ware and cutlery suitable for menu choices are
provided and adjusted in accordance with establishment
procedures
o Food and beverage collections were collected promptly from
service areas, checked for presentation and conveyed to
customers safely
o Flow of service and meal delivery is monitored in accordance with
enterprise procedures
o Delays of deficiencies in service were recognized and followed up
promptly based on enterprise policy
o Food and beverage were served courteously in accordance with
establishment standards and hygiene requirements
o Additional food and beverage were offered and served at the
appropriate times
o Tables were cleared of crockery, cutlery and glassware at the
appropriate time and with minimal disruption to customers
o Accounts were organized, presented and processed in accordance
with establishment procedures
o Bid goodbye to guests courteously from the restaurant/dining area
and table appointments are re-set
o Equipment were stored and/or prepared for the next service in
accordance with establishment procedures
o Restaurant/dining area was cleared, cleaned or dismantled in
accordance with establishment procedures and safety
requirements
o Re-set tables correctly for the next service in accordance with
procedures and requirements

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o Services was reviewed and evaluated with colleagues identifying
possible improvements
COMPETENCY SUMMARY
LO1 Prepare dining restaurant for service.
Assessment Criteria

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1.1 Dining/restaurant area and customer facilities are checked for
cleanliness prior to service and corrective actions are taken when
required
1.2 Dining environment is prepared and adjusted to ensure comfort and
ambiance to customers as appropriate.
1.3 Set up furniture in accordance with enterprise requirements,
bookings, customer requests, convenience and safety.
1.4 Equipment are checked and prepared for service.
1.5 Menu variations and daily specials are verified to the kitchen staff
based on establishment policy and guidelines.
LO2 Prepare and set tables
Assessment Criteria
2.1 Tables are set within required timeframes in accordance with
establishment procedures and/or any customer’s special request.
2.2 Tables are dressed according to establishment standard procedures

and/or any approved special requirements.
2.3 Cleanliness and condition of tables are checked prior to service.
2.4 Items below establishment standards are removed, cleaned, replaced
based on relevant guidelines.
LO3 Welcome customers
Assessment Criteria
3.1 Customers are welcomed upon arrival in accordance with establishment
customer service standards.
3.2 Details of reservations are checked based on establishment service
industry standard policy.
3.3 Available pre-meal services are offered if appropriate.
3.4 Customers are escorted and seated according to table allocations.
3.5 Menus and drink lists are presented to customers.
3.6 Information for customers is provided in clear explanations and
descriptions.

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LO4 Take and Process Orders
Assessment Criteria
4.1 Orders are taken and recorded accurately with minimal disruption to
customers.
4.2 Recommendations and suggestions are made to assist customers with
drink and meal selections.
4.3 Customer’s questions on menu items are answered correctly and
courteously in accordance with enterprise policy.
4.4 Information about any special guests, dietary or cultural requirements
are relayed accurately to kitchen where appropriate
4.5 Ordering systems are operated correctly in accordance with
establishment procedures.
4.6 Glassware, service ware and cutlery suitable for menu choices are
provided and adjusted in accordance with establishment procedures.
LO5 Serve and clear food and drinks
Assessment Criteria
5.1 Food and beverage selections are collected promptly form service areas,
checked fro presentation and conveyed to customers safely.
5.2 Flow of service and meal delivery is monitored in accordance with
5.3 Delays and deficiencies in service is recognized and followed up
promptly based on enterprise policy.
5.4 Food and beverage are served courteously in accordance with
establishment standards and hygiene requirements.
5.5 Additional food and beverage are offered and served at the appropriate
times.
5.6 Tables are cleared of crockery, cutlery and glassware at the appropriate
time and minimal disruption to customers.
5.7 Accounts are organized, presented and processed in accordance with
5.8 Bid goodbye to guests courteously form the restaurant/dining area and
table appointments are re-set.

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LO6 Close down restaurant/dining area
Assessment Criteria
6.1 Equipment are stored and/or prepared for the next service in
accordance with establishment procedures.
6.2 Restaurant/dining area is cleared, cleaned or dismantled in accordance
with establishment procedures and safety requirements.
6.3 Re-set tables correctly for the next service in accordance with
procedures and requirements.
6.4 Services are reviewed and evaluated with colleagues identifying possible
improvements.
LEARNING OUTCOME # 1 PREPARE DINING/RESTAURANT

AREA FOR SERVICE
CONTENTS:
Preparation of service equipment / utensils and supplies
Napkin folding

Issued by: Page 10 of
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Flower Arrangement
Table Skirting
Cleanliness and condition of equipment / utensils and supplies
ASSESSMENT CRITERIA:
1. Table appointment is prepared before setting the table
2. All pre-set equipment / utensils must be immaculately clean sanitized with
sanitizing detergent
3. Sanitized equipment / utensils are wiped dry and free from spots or water
marks
4. Linen in fresh, clean and without spots on stains and not wrinkled
5. Place mat are clean and without odor
6. No wobbly tables or chairs
7. No damaged tine of cutlery
8. Verifies menu variation and daily specials with kitchen staff
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
• Table
• Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
4. TRAINING MATERIALS
• Learning Packages
ASSESSMENT METHODS:
Demonstration, Interview, Portfolio, Written Test
Learning Experiences
PREPARE DINING/RESTAURANT AREA FOR SERVICE

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Learning Activities Special Instructions
1. Read information sheet
2.1-1 on Preparing
dining/restaurant area
for service
2. Answer to Self Check Compare your answer to the answer key

2.1-1 2.1-1
3. Read information sheet
2.1-2 on Napkin folding
4. Answer to self check 2.1-1 Compare your answer to the answer key
2.1-2
5. Perform Task sheet # Evaluate your own work using the
2.1-1 (napkin folding) Performance criteria
Present your work to your trainer for

evaluation
Keep a copy of your work for the next

activities
6. Read information sheet #
2.1-3 on Flower
Arrangement
7. Answer to self check 2.1-3 Compare answer to key answer 2.1-3
8. Perform Task sheet # 2.1-2 Evaluate your own work using the
(flower arrangement) Performance criteria

evaluation

activities
9.Read information sheet #
2.1-4 on Table Skirting
9.Answer Self-check 2.1-4
10.Perform Task sheet 2.1-3 Evaluate your own work using the
(Table Skirting) Performance criteria

evaluation

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activities
INFORMATION SHEET 2.1-1

Prepare Dining/Restaurant Area for Service

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Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be
able to prepare dining/restaurant area for service.
Service Areas
Everything that might be required for service is kept in the service area,
where preparations can be completed, and sometimes the washing up is done.
Other small stocks of cutleries, crockery, napkins and similar items maybe kept in
sideboards in the room, conveniently located for re-laying tables.
Keep your preparation areas tidy, orderly and clean. There maybe a cleaning schedule which
sets-out when floors and walls should be washed, cupboards and shelves emptied and cleaned, etc.
MON TUE WED THUR FRI SAT
Cruet Clean Polish Clean Clean Clean
washed,dried,refille cutlery silver side glass drinks
d drawers boards cup fridge
boards
11am Checklist
1. Relishes out(corn, onion, tomato and chili).Mustards out(French,
English, and American)
2. Popcorn machine assembled and first batch made.
3. coffee machines on
4. Hot towels machine full
5. Dessert area stocked up, dessert portion appropriate . Hot fudge
ready to serve.
6. Music on at right volume. All lights working
7. All tables set to old Orleans standard: Sugar containers clean and
full(with individual packets);salt an pepper never less than full;
8. Cutlery polished; table/table mats clean and fresh; never less than
15 white napkins; tooth pick glass full; ashtrays and matches on
smoke’s table.
9. Side boards fully stocked.

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When preparing what you need, inspect each item. Return any that are not
clean to the wash up area, or wash them yourself. Take out of service any that are
damaged, e.g. china which has cracks or chips.
Your manager will tell you whether damaged items should be thrown away
or kept aside for the next stacking of equipments. There maybe a scheme for
recording loss through breakages.
Check that stocks are sufficient and in their proper place. Order new stocks
before you run out. You may have to complete an internal order from (sometimes
called requisition), and have this signed by the manager. Follow safety procedures
for withdrawing damaged or faulty equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or
cold in time for it to reach operating temperature. Check that refrigerators are
working at the correct temperature.
Preparing customers and dining areas
Approach your preparation tasks thoughtfully and in logical order. Spend a

few minutes counting on to a tray and polishing the entire cutlery you need, rather
than going backwards and forward between the tables and sideboards.
Check each item is spotlessly clean before placing on table and not chipped
or damaged.
Take special care when handling a cutlery, crockery and glassware not to
touch with your fingers any surface that may come into contact with food, drink or
the customer’s mouth.
PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES

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Quality service requires the use of appropriate utensils and equipment,
among which are the following:
PURPOSE CHINAWARES FLATWARES HOLLOWARES

1. For  Fish plate  Fish knife and  Supreme bowl for
serving  Plate under fork for seafood cocktail
appetizers liner appetizer  Show plate as
 Escargot under liner
cocktail fork
for sea foods
cocktail
2. for soup  Soup bowl with  Soup spoon  Soup tureen if
under liner soup is served
Russian style
3. for salad  Wooden or  Salad knife  Wooden or crystal
crystal salad and fork salad bowl
bowl with under containers
liner
 Monkey dish for
side salad
4. for main  Dinner plate  Dinner knife  Platters for
course  Cereal bowls for and fork serving-Family
cereals  Steak knife Russian style
 Sizzling plates  Serving spoon  Escoopier- for
for sizzling an fork vegetables
dishes  Sauce boat as
 Oval plates container for
sauces
 Chafing dishes-
container for hot
dishes in buffet
5. for serving  Bread plate  Bread knife or  Bread basket and
bread butter bread tong
spreader
6. for coffee  Cups and  teaspoon  coffee/tea pot
or tea saucers  sugar and cream
containers

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SELF CHECK 2.1-1
1. What china wares, flat wares and hollowware will you prepare for the
following:
a. appetizer

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b. soup
c. salad
d. main dish
e. dessert
f. coffee
ANSWER KEY 2.1-1
1.

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CHINAWARES FLATWARES HOLLOWARES
1. For  Fish plate  Fish knife and  Supreme bowl for
serving  Plate under fork for appetizer seafood cocktail
appetizer liner  Escargot cocktail  Show plate as
s fork for sea foods under liner
cocktail
2. for soup  Soup bowl with  Soup spoon  Soup tureen if

under liner soup is served
Russian style
3. for salad Wooden or  Salad knife and  Wooden or crystal

crystal salad fork salad bowl
bowl with containers
under liner
 Monkey dish
for side salad
4. for main  Dinner plate  Dinner knife and  Platters for
course  Cereal bowls fork serving-Family
for cereals  Steak knife Russian style
 Sizzling plates  Serving spoon an  Scooper- for
for sizzling fork vegetables
dishes  Sauce boat as
 Oval plates container for sauces
 Chafing dishes-
container for hot
dishes in buffet
5. for  Bread plate  Bread knife or  Bread basket and
serving butter spreader bread tong
bread
6. for coffee  Cups and  teaspoon  coffee/tea pot
or tea saucers  sugar and cream
containers

Table Napkin Folding

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able to fold at least 10 table napkins in 2 minutes following the given
procedures.
The Pyramid Napkin Fold
This classy napkin folding technique is simple,

fast, and can be made easily with most napkins.
If the napkin being used is thin and flops easily
then iron it with light starch prior to folding and
it will turn out perfectly!
STEPS:
1. Lay the napkin face down in front of you.
2. Fold the napkin in half diagonally
3.Rotate the napkin so the open end faces away from

you
4.Fold the right end up to meet the far corner

ensuring the edge of this new fold lays on the
centerline as shown.
5.Repeat the last step with the left side, folding the left

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tip up to the far corner, creating a diamond shape
with a seam running down the center
6. Turn the napkin over, keeping the

open end
facing away from you.
7. Fold the napkin in half by bringing the

farthest oint
of the diamond up and back to the
nearest point.
8.Turn the napkin over again, this time keeping

the
Open end facing towards you
9. Fold the napkin along the center seam and you have a neat,
sturdy pyramid. If your napkin
won't stand neatly then you may need a little starch
The Arrow Napkin Fold

This method of folding napkins is
very simple and can be done with a
almost any napkin without a need for
starch. It adds a flowing, elegant look t
to your table.
STEPS:

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2. Fold the napkin in half and orient the open end

towards you.
3. Fold the far-right corner over to the center of
the side that is closest to you. The edge ofthis
fold should run down the center of the napkin
4. Repeat the last step with the other side, folding

the far-left corner in to rest along side the
previous
fold
5. Fold the right-flap out diagonally so that it's outer

edge runs even with the far edge of the napkin.
6. Repeat the previous step on the other side, folding the left-flap out
diagonally to meet the far edge of the napkin.
7.Slide the left and the right sides together, allowing

the napkin to bend at the farthest point. This will
cause the flat, center part to bow. Pretty easy, huh

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The Bird Of Paradise Napkin Fold
This is a classic and classy napkin folding technique that requires a stiff napkin. If you don't have
any dinner napkins made of stiff linen then a light starching should fix you right up.
STEPS:
2. Fold the napkin in half
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
5. Orient the triangle so the open tip is facing away from

you
6. Fold the right corner diagonally towards you - laying it

down along the centerline of the triangle, making a new
tip pointing towards you. An iron can make this
important fold a whole lot easier.
7. Do the same with the left corner, fold it diagonally

toward you and press it down next to the previous fold.
Now you have a diamond, you're rich! Yay!.

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8. Fold the two "wings" that you just made in folds 6 and
7 under so that you have your original triangle shape
back. Once again an iron can make a world of
difference.
9. Fold the triangle in half by bringing the

center seam
towards you and allowing the ends to
fall.
10. This bird's almost ready to fly, but first you must give
it some feathers. While holding the base firmly to
keep your folds together, pull up the four 'flaps'
created by the napkin's corners.
11.Pretty cool fold, isn't it? It makes you wonder if there are
people sitting around in basements performing experimental napkin
folds while the rest of us are sleeping. This fold can be difficult if you
don't use an iron or have a fairly stiff napkin so be prepared to put a
few minutes into making each one.
The Bishop's Hat Napkin Fold

This is a classic dinner napkin fold, but it can be difficult to line up
the corners in the cap. Some starch and an iron make it easier to be
precise while folding this one.
...and yes I know it's not sitting in the center of the plate, next time
I'll stay out of the cooking wine, I promise.
STEPS:

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2. Fold the dinner napkin in half so that the open end is towards you.
3. Fold the far-right corner diagonally towards you,

resting the point in the center of the side closest to you.
2. Fold the near-left corner diagonally away from you, resting it so that
lays right next to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to the near-right.
6. Fold the bottom half of the napkin up and away from you, laying it so the far edges
run on top of one other.
7. Reach underneath of the napkin and pull out the flap on

the right, making the near-side come to two points as seen
in the picture.
8. Gently roll the left half of the left triangle over and tuck
it's end underneath the right triangle.
9. Flip the napkin over, points pointing away from you.

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10. Fold the right-triangle to the left, tucking it's end into the
other triangle
11. Open up the hat and press the material inside down to
fill it out so that it becomes circular, this may take a
little fidgeting
12. There you go, now all you need is a little bishop to
wear it.
The Rosebud Napkin Fold

This sophisticated cloth napkin design benefits from stiff material
or light starch. A hot iron will also make it easier to be exact.
STEPS:
1. Lay the napkin face-down in front of you
2. Fold the napkin in half diagonally.

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3. Orient the napkin so the open end points away
from you.
4. Fold the far-right corner up diagonally so that the point rests on top
of the far corner. The edge of this new flap should lay right on the
center line.
5. Repeat step four on the other side, bringing the left-most corner up to meet the far corner, creating
a diamond shape
6. Flip the napkin over while keeping the open end pointing away from you.
7. Fold the bottom of the napkin up about 3/4's of the way as shown
and press the fold down well.
.
8. Flip the napkin over.
9. Curl both sites up so they meet in the middle and

tuck one into the other.

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10. Stand it up and straighten it out. If you have
trouble keeping the points even, break out the iron
and back track to the folds that mess up your
alignment. Is it me or do these look like Egyptian
headgear?
The Crown Napkin Fold

Do you want your dinner guests to feel like royalty but have
no red carpet? Treat them like kings and give them all crowns!
Then you can use this napkin to wipe the cheese out of that
introduction.
This napkin folding design just doesn't work well without a little starch in the cloth, if it's sagging it's
ugly so take your time and get it right.
STEPS:
1. Lay the napkin face-down in front of you.
3.Orient the napkin so the open ends are pointing

away from you
4. fold the right-corner up so that the point rests

directly on top of the middle-corner. The edge
of this new flap should lay on the center line of

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the napkin.
5. Repeat step four on the other side, bringing the left-most corner up to meet the
middle-corner, creating a diamond shape
6.Fold the bottom of the napkin up about 2/4’s of the way and press this fold down
well.
8. Fold the smaller triangle down so the point rests on the

near edge of the napkin. Press.
9. Curl the left and right sides of the napkin up so they

meet in the middle and tuck one into the other
10 . Stand it up and tug at it where needed to even it up

and round it out. If your napkins are too limp then
think of starch as napkin viagra and make them good and stiff.
The Standing Fan Napkin Fold

Elegant and decorative, this is a classic napkin folding technique.
As usual, and iron helps but is not necessary
STEPS:

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2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin like an accordion starting at either narrow end. Leave
one end with 2-3 inches of unfolded napkin to support the standing fan.
4. Fold the napkin in half with the accordion folds on the outside.
5. Grasp the unfolded corners where they meet on the

open and fold them in diagonally, tucking them
under the accordion folds.
6. Open it and stand it up. A beautiful fan for a

beautiful dinner
The Rose Napkin Fold

(Napkin folding for wine glasses or
soup under liner)

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Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any variety
of napkin. Display small bowls or glasses on top of these, or use them as novelty cocktail napkins.
STEPS:
1. 2.Fold the two right corners of the napkin in so the tips
2. rest at the center.
3. Fold the remaining two corners of the napkin in so the tips meet with
the last two in the center
4. Once again, begin folding the outer corners in so they meet at the center
5. Once all of the tips are folded you are left with a square about
1/4 the size of the unfolded napkin.
6. Flip it over.
7. Fold the corners in so they meet in the center and then place something sturdy in

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the center, or hold it with your fingers.
1. 8.While maintaining downward pressure in the center of

2. the napkin, reach underneath each corner and pull out
3. the flaps to create petals.
9. Remove the center weight and your rose should look as

pictured here.
The Candle Fan Fold

Sometimes you just need something a little different. The candle fan stuffed
into a goblet or mug is very different. The larger the napkin that you use is,
the longer the 'candles' will be.
STEPS:
1.Lay the napkin face-down in front of you.
2. Fold both sides in so they meet at the center. Press

the folds down well.
3. Take each of the four corners (now sitting at the

center of the far and near sides) and fold them out
diagonally, pivoting at the center of the napkin as
shown.

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4. Starting at one end, tightly roll the napkin half way
along its length. The tighter the better
5. Accordion-fold the other side of the napkin and gather it together.
6. Fold the napkin in half with the roll in the middle.
7. Place it into your goblet of choice and you're done!

Mmmmmm, nothing like a crappy blue napkin to
demonstrate with, eh? Larger ones look much nicer
The Diamond Napkin Fold

Got some really limp napkins and want something nice to
make without eating up too much time? Then this one's for
you, if you're using thick/stiff napkins then an iron will help.

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STEPS:
2. Fold the napkin in half and orient the open end toward you.
3. Fold the napkin into quarters
4. Fold the top-most layer of the napkin in half diagonally - up and to the
left.
5. Fold the next layer of napkin diagonally up and to the

left, stopping slightly before the last fold to create an
even, staggered effect
6. Repeat by folding up the next layer of napkin to a point

just before the last one.

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7. And one last time with one last layer. Keep them as
uniform as you can
8.Now fold both sides of the napkin under and in to

create an even, staggered diamond effect on the napkin.
Press it down as flat as possible and you're ready for
guests within 60 seconds
9. Now fold both sides of the napkin under and in to

create an even, staggered diamond effect on the
napkin. Press it down as flat as possible and you're
ready for guests within 60 seconds
The Candle Napkin Fold

So you want something easy and elegant? Something
that looks nice and fancy but doesn't take a boat-load
of time? Try this one on for size.
STEPS:
1.Lay the napkin face down in front of you.

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3. Orient the napkin so the open ends point away from
you.
4. Fold the long side up just about an inch. Press this fold
down well or it will interfere with the next step
5.Starting at either end, tightly roll the napkin into a

cylinder. Take care to roll it straight so it will stand
solidly.
6. Tuck the end of the roll into the base on the backside
and stand it up. Put those matches down, it's not a real
candle handle. Jeesh, you're just like a child.

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TULIP NAPKIN FOLD
Here's another beautiful napkin fold that is easy and pretty.
Step 1
Fold the napkin in half on the

diagonal
Step 2:
Holding the bottom center point fairly flat, form a center
Step 3:
Still holding the bottom center point fairly flat, form 2 side pleats. Tip:
Have the napkin ring ready.
pleat.
Finished Fold
Insert the bottom into the napkin ring. Place on your table and
adjust the folds.

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CUFFED ROLL NAPKIN FOLD
This napkin fold is simple and takes up little space on a holiday table.
Step 1:
Lay the napkin out flat on the diagonal.
Step 2:
Fold the bottom half up so the fold is at the bottom.
Step 3:
At the bottom edge, fold under about 1-2", toward the back.

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Step 4:
At one side begin rolling the napkin
Step 5:
Continue rolling all the way across.
Step 6:
At the back, secure the left point into the folded cuff.
Finished Fold
Turn the napkin over for the finished fold.
SELF CHECK 2.1-2
Identify at least five napkin folding and its procedures

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ANSWER KEY 2.1-2
1.Bishop’s Hat
1. Fold napkin bringing top to bottom.
2. Fold corners to enter line.
3. Turn napkin over and rotate ¼ turn.
4. Fold bottom edge up to top edge and flip point out from under top fold.
5. Turn left end into pleat and forming a point on left side.
6. Turn napkin over and turn right end into pleat forming a point on right side.
7. Open base and stand upright
2.Pyramid
1. Fold napkin in half diagonally.
2. Fold corners to meet top point.
3. Turn napkin over and fold in half.

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4. Pick up at center and stand on base of triangle.
3.Fan
1. Fold napkin in half.
2. Make ½” accordion pleats, starting at bottom.
3. Fold in half with pleating on the outside.
4. Fold upper right corner diagonally down to folded base of pleats and turn
under edge.
5. Place on table and release pleats to form fan.
4.The Rose
1. Fold all 4 corners of open napkin to center.
2. Fold new corners to the center.
3. Turn napkin over and fold all 4 corners to center.
4. Holding center firmly, reach under each corner and pull up flaps to form
petals. Reach between petals and pull flaps room underneath.
5.The Crown
1. Fold napkin in half diagonally
2. Fold corners to meet at top point.
3. Fold bottom point 2/3 way to top and fold back onto itself.
4. Turn napkin over bringing corners together, tucking one into the other.
5. Peel two top corners to make crown.
6. Open base of fold and stand upright.
TASK SHEET 2.1-1
Title: Napkin Folding

Performance Given table napkins, you must be able to fold
Objective: different fold of napkin at least 10 for 2 minutes.
Supplies : Table napkins
Equipment : Tables, china wares and glass wares
Steps/Procedure:
1. Proceed to your assigned table

2. Gather table napkins
3. Fold 10 different table napkin folding

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Assessment Method:
Performance Criteria Checklist
Performance Criteria Checklist for

Task Sheet 2.2-1
Trainee’s Name__________________________ Date ________________
Criteria YES NO
1. Are the napkin fold sharp?
2.Does the table napkin folding contains variety of

folding styles
3. Does the table napkin folding follows according to

instruction or steps in the information sheet.

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4. Is there creativity in the napkin folding.
INFORMATION SHEET # 2.1-3

Flower Arrangement

able to arrange bouquet and center piece or corsage.
No matter what kind of flower you choose, or where you find it, each flower
has its own individual characteristics, its own personality. Like people, some kinds
of flowers get along better together than others. To know which ones get along
best, you’ll first need to get acquainted with flowers as individuals or families.
A good place to begin learning the art of flower arranging is to choose a
single flower in season and let it direct you. Put it in a bottle or glass with few

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sprigs of green. Enjoy its solitary shape, its color. Learn from it. A mass of flowers
gives you a decoration; a single flower gives you an education.
As long as the stems can reach the water and the flowers can keep their
heads above it, these spontaneous arrangements will survive as beautifully as the
most elaborate floral creations.
Once the flowers have taught you about themselves, you’ll want to relate to
them in your own personal way by creating arrangements. Putting flowers together
attractively is a satisfying, creative experience. Beauty lasts only as long as the
memory will hold it, but the opportunities to create again are never – ending.
Creating a beautiful arrangement of flowers is also one of the nicest things
you can do for yourself or for a friend. With a little knowledge of the fundamentals,
you can do it.
HOW TO ARRANGE FLOWERS:
Step One: Using the knife, cut floral foam to fit the container. Leave enough open
space inside the container to allow you add water without spilling.
Step Two: Soak foam in preservative solution.
Step Three: Set the wet foam in the container and tape it down if the arrangement
will be a heavy one or if it is to be transported to somewhere.
Step Four: cover the foam and the edges of the container with green.
Step Five: Working with one type of flower at a time, arrange a circle of flower
around the edge of the container. Stem should glide easy to the wet foam. If they
don`t, poke holes into the foam with a pointed tool. Holes should be big enough to
admit stems.
Foam will not support the stems if the holes are too big.

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Step Six: insert a few more flowers in the center, trying to achieve a dome effect
that looks like daisies growing on hill.
Step Seven: Repeat step five and six with additional colors and kinds of flowers,
one at a time, to create an even distribution of color and flower shapes.
Step Eight: Add small-flowered filler or greens between principal flowers. This
step is important to make the best use of every flower in the bouquet. It keeps the
blooms separated so they don’t crush one another, helps provide good air
circulation to keep blooms fresh longer, and helps create the illusion of many
flowers where there are only a few.
Step Nine: Fill the container with preservative solution.
DIFFERENT FLOWER ARRANGEMENT
Wedding Bouquet
You will need:

 Roses or flowers of your choice
 Flower cutters
 Ribbon
 A few straight sewing pins
 A clean vase
 Room temperature water
 Floral food antibacterial
 Floral tape
 Clear set, or hairspray if none is available
Choose Wedding Bouquet Flowers

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Choose your roses carefully – a rose in the bud stage with unblemished
petals and straight stems are best. Pick flowers that are complement your wedding
colors. They do not have to be a direct match.
Trim and Prepare the Flowers

Cut I inch from the bottom of each stem and remove all of the leaves,
thorns, and greenery. Place the flowers into a clean vase with room temperature
water and plant food antibacterial – leave the flowers in the vase for 4 hours to
become fully hydrated.
Form the Wedding Bouquet
To form the bouquet, begin with the most opened flower as your center point
and place three flowers around the edges of the center flower. Tape the stems of
the first four flowers with your floral tape. Use the same binding point at all times.
Place the next three flowers in the spaces left between the flowers. Tape the
stems together, squeeze them, and repeat this process until you have achieved the
required size of your bouquet.
Wrap the Flower Stems

Once all your stems are tape together, wrap the stem of the arrangement
with a non-wired ribbon that goes along with your wedding party. Make sure to
cover all of the floral tape. Go all the way down, see if you need extra coverage,
and possibly work your way back up.
Secure the ribbon with the ball headed straight pins at the bottom and the
top of the ribbon. Place pins in upward, pushing them towards the top of the
flowers.
Once all your stems are taped together, cut the bottoms of the stems,
leaving enough room for approximately a fist and a half measurement.

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Spray the Wedding Bouquet
To keep the arrangement liking fresh, spray your arrangement withy
Crowning Glory or clear hairspray if you have any. This is the perfect wedding
bouquet to make your day sparkle.
SAMPLE FLOWER ARRANGEMENTS
FLOWERS BY OCCASION
EQUIPMENT
 1 scissor
 1 cutter
 1 glue gun
DIRECT MATERIALS/SUPPLIES
 1 dz. Assorted fresh flowers
 1 dz. Assorted fresh leaves
 1 roll floral tape

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 2 bricks floral foam
 1 dz. Bamboo sticks
 2 pcs. Flower vase/clay pot
 1 roll strings/wires
 1 roll ribbons/lace
PROCEDURES
Bouquet:
1. Attached the stick to the foam and secure it by using a plastic string.
2. Soak the floral foam in water with sugar or chlorine till it stops to bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your
arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below the doily.
8. Cover the stick with a floral tape, covering the wires.
Topiary:
1. Insert the wire 2 pieces of mums stem in a dome-shaped foam and secure it
with string (topiary form). Soak foam in water till it stops to bubble.
2. Put the soaked floral foam in the bottom of the clay pot then place topiary
form in.
3. Cover the topiary with Formosa and the foam between the topiary and the
pot.
4. Arrange the mums in a ball-like shape.
5. Arrange flowers at the bottom.
Corsage Making:
1. Cut the head of the flower, leaving ¾” stem. Insert the end of a stem wire
vertically into the base.

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2. Loosely wrap the wire around the full length of the stem in a spiral. Cover
the stem and wire with floral tape.
3. After wiring the flower head, add the fillers and greens to the flower by
flower by wrapping them together using florist’s wire. Always add the filler
first to surround the flower and the foliage last to frame it in.
4. Cut excess wire off after wrapping around trice. This keeps the cluster from
getting to heavy.
5. Attached the florist bow by wiring. Cover the stem with floral tape. Attach
the safety pin.

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SELF CHECK 2.1-3
Fill in the blanks: Identify the terms which makes the statement correct.
1. Each flower has its own individual _____________and personality.

2. A mass of flowers gives you a decoration; a single flower gives you
an_________________.
3. As long as the stems can reach the water and the flowers can keep their
heads above it, these ______________will survive as beautifully as the most
elaborate floral creations.

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4. Once the flowers have taught you about themselves, you’ll want to relate to
them in your own________ by creating arrangements.
5. Putting flowers together attractively is a____________, creative experience.
6 – 7. Beauty lasts only as long as __________the will hold it, but the__________
to create again are never – ending.
8.9. Creating a beautiful _________ of flowers is also one of the nicest things
you can do for yourself or for a friend. With a little knowledge of
the__________, you can do it.
10. Using the ______, cut floral foam to fit the container
ANSWER KEY TO SELF CHECK 2.1-3
1. Characteristics
2. Education
3. spontaneous arrangements
4. personal way
5. satisfying
6. memory
7. opportunities
8. arrangement
9. fundamentals
10. knife

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TASK SHEET 2.1-2
Title: Flower Arrangement

Performance Given different flowers, you must be able to arrange
Objective: bouquet
Flowers, scissors, flower foams, vase, stick, tape,

Supplies : glue gun
Equipment : Tables
Steps/Procedure:

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1. Attached the stick to the foam and secure it by using a plastic
string.
2. Soak the floral foam in water with sugar or chlorine till it stops to
bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to
highlight your arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below
the doily.
8. Cover the stick with a floral tape, covering the wire
Assessment Method:

Task Sheet 2.1-2
Criteria YES NO
1. Is the stick attach to the foam and secure using a
plastic string?
2. Is the floral foam soaks in water with sugar or chlorine
till it stops to bubble?
3. Is the stick cover with floral tape, hiding the string?

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4. Is the fresh flowers arrange in an arc share or dome
like?
5. Do some fresh leaves and Angel’s Breath fresh flowers
insert to highlight your arrangement?
6. Is the doily attaches using a glue gun?
7. Are the two ribbons attach to the stick below the

doily?
8. Is the stick cover with a floral tape, covering the wire?

Table Skirting

able to skirt table.

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Table skirting refers to the cloth that forms the border or runs along the
edge of the table. These make a great difference in the presentation for the
banquet, buffet, brunch or business meeting. There are various styles of pleats
such as shirred, box, and accordion pleats color match the skirting to the
tablecloth or choose contrasting colors to enhance the decor.
Various techniques are used to embellish the fabric such as embroidery, appliqué
work, printing and hand-painting. These have numerous patterns to offer unique
grace and include paisleys, floral, animals, geometrics and abstract prints.
Fabrics
100% polyester is a versatile choice for many manufacturers for fabricating
skirting for tables, counters, stages and any other custom application. Polyester
knit is a rich looking fabric that has the appeal of satin, without all the care and
maintenance headaches. Poly-satin has been developed as a low-cost alternative to
the traditional rayon taffeta decorating fabric. Linen fabric is typically used in
more formal areas such as banquets, meeting rooms, and offices. All skirting
fabrics are machine washable and dryable.
Today, Snap-Drape table skirting is a practical system to enhance the

presentation of top tables, receptions, buffets and displays. Hard wearing and
machine washable, skirting are available in a large selection of fabrics, colors and

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headings. Skirting are attached to the tables using the unique Snap-Drape clips.
Snap-Drape table skirtings are made to your measurements to suit your table set
ups.
Whether you require one skirt for a drinks table or several for a large buffet or top
table, our system will give you a professional finish every time.
SAMPLES OF DRESSED TABLES

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The
table
skirting
can be
sewn
with a
continuous length to easily attach to the

table. The table skirting is an additional decorative accent on your table. The table
skirting is made of various materials like cotton, linen, silk, satin and is usually
available as:
 Shirred or gathered

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 Box-pleat skirting
Designs
The highly elegant square, oblong or rectangular table skirting can be

created in innumerable styles to provide grace. Decorative in nature, table skirting
are available in a rich medley of color combinations and patterns to fit almost any
kind of decoration. They are available in both traditional and modern designs that
appeal to the buyers.
Patterns
Exquisite table skirting are a result of various techniques used to beautify the
fabric such as embroidery, appliqué work, printing, hand-painting etc. These
pleasing table skirting made of various materials have numerous splendid
patterns to offer unique grace and include paisleys, floral, animals, geometrics and
abstract prints. Cotton table skirting is very much in demand because they are
washable and also durable.
Usage
Exclusive table skirting in cotton and other fabric have limitless usage. They can
be used for registration tables, buffet lines meetings, weddings, formal get-
togethers and banquets etc. All kinds of functions that plan to use tables also plan
to use table-skirting. The entire table gets a very attractive appearance with the
use of Table skirting.
SELF CHECK 2.1-4
Fill in the blanks: Identify the terms which makes the statement correct
1. Exclusive table skirting in cotton and other fabric have __________ usage.
2. The entire table gets a very attractive ________ with the use of Table skirting.
3. Exquisite table skirting are a result of various __________ used to beautify

the fabric such as embroidery, appliqué work, printing, hand-painting etc.

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4. Decorative in nature, table skirting are available in a rich medley of color
combinations and patterns to fit almost any kind of _____________.
5. _____________ refers to the cloth that forms the border or runs along the edge
of the table
1. Limitless
2. Appearance
3. Techniques
4. Decoration
5. Table Skirting

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TASK SHEET 2.1-4
Title: Table Skirting

Performance Given skirting cloth, you must be able to skirt buffet
Objective: table
Supplies : Skirting Cloths, pins, thumbtacks, tables
Equipment :
Steps/Procedure:
1. Check the buffet table if it is in good condition.
2. Place the under liner or silence cloth.

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3. Top with the top cloth and tack using thumb tacks on one side
then stretch the top of the table then tack again on the other
side. Same with the other two sides.
4. Determine the front of your buffet table. Work from the left to
right starting from the back when skirting..
5. Level the height o the skirt cloth from the floor with at least ¼
inch. Pin the other end of the cloth to the edge of the table in a
downward manner.
6. When approaching at the side, get the center of the table and
the quarter center then use the tape measure to get the width
of your pleat with at least 3 inches wide and mark using a pin.
7. Stretch the cloth then pin on the marker, level with the end of
the table then pin on the same marker. Do the same on the
following marker.
Assessment Method:

Task Sheet 2.1-3
Criteria YES NO
1. Is the buffet table check if it is in good condition?

2. Is the table with under liner or silence cloth?
3. Does the table top with the top cloth and tack using
thumb tacks on one side then stretch the top of the table
then tack again on the other side. Same with the other

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two sides?
4. Is the front and center of your buffet table determined

and work from the left to right starting from the back
when skirting?
5. Does the height of the skirt cloth level from the floor
with at least ¼ inch and pin the other end of the cloth to
the edge of the table in a downward manner?
6. Do you get the center of the table and the quarter

center when approaching at the side then use the tape
measure to get the width of your pleat with at least 3
inches wide and mark using a pin?
7. Do you stretch the cloth then pin on the marker, level

with the end of the table then pin on the same marker
and the same on the following marker?
8. Is there creativity and impact?

Prepare the Dining/Restaurant Area before the Service.

able to prepare the dining/restaurant area before the service.
As a waiter, it is your specific duty to look after the necessary preparations

before the start of operation. The conscientious waiter has everything ready at a
place, easily accessible at the time when it is needed.
a. Service stand must be clean and in best order.

b. It must be fully stocked before service and must be presentable at all times.

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c. A good service stand should have no doors, as doors slow down the service.
d. The supply must be arranged so that most frequently used items are in front
of those less frequently used to make job easier.
e. Condiments must be clean and fully filled especially during service period.
f. Tables and chairs are in their proper position and aligned according to floor
plan.
g. There are not shaky or damaged tables and chairs.
h. Table edges and corners follow a straight line; chairs are evenly spaced.
5. .

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SELF-CHECK 2.1-5
Fill in the Blanks: Fill in the blank with the correct word or set of words to
complete the sentence. Write your answer on a separate sheet of paper.
1.2. __________ and __________ should be aligned according to the floor plan.
3. A __________ must be clean and fully stocked before the service.
4. The __________ waiter has everything ready at a place, easily accessible at

the time when it is needed.
5. __________ requires the use of appropriate serving equipment and utensils.

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1. Tables
2. Chairs
3. Service Stand
4. Conscientious
5. Quality Service

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LEARNING OUTCOME # 2 PREPARE AND SET TABLES
CONTENTS:
1.Completeness of table set-up
2.Balance and Uniformity of utensils used
3.Order of the utensils
4.Eye appeal
5.Timeliness
1. Standard of Table Set – Up
A. Completeness:
 All needed utensils are set up the table prior to serving orders. Coffee
tea must go with sugar and milk / creamer
 Place mat is set up when the table is not covered with table cloth. It is
a placed at the center of the cover.
 Require condiments as stated in the event order are available and
properly installed before the start of the function.
 Client requirements as stated in the event order are available and
properly installed before the start of the function
 If – pre – set up is made, the additional cutlery are completed prior to
serving orders
B. Balance and Uniformity:
 Even spacing between chairs and cover.
 Cutlery are space at least ½ inch from the edge of the table
 Same utensils is set up for the same order
 Cutlery are aligned properly with the same distance from the edge of
the table
C. Order:
 All service utensils are placed on the appropriate side of the cover.
 The glasses cups, savers, spoon, knife and cocktail fork are on the
right side
 Fork and side dishes are on the left side
 Folded paper napkin on the left side under the fork
 Water glass is set on the right side about an inch on top of the knife
 Required condiments as well as flower base are placed at the center of
the table.
 The cutlery are arranged in proper sequence following the order by
which they will be served
D. Eye Appeal
 Presidential and buffet table are skirted for banquet functions
 Appropriate color combination are used

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 No eye sore is seen in the dining area
 Appropriate center piece and other desert are provided for
E.Time Lines:
 Set – up is completed on time at least thirty minutes prior to start the
operation on banquet functions
CONDITIONS:
1. WORKPLACE LOCATION
2. EQUIPMENT
• Table
• Chairs
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
ASSESSMENT METHODS:
1. Demonstration
2. Interview
3. Portfolio
Written Test

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PREPARE AND SET-UP TABLES

1.Read information sheet 2.2-
1 on prepare and set up
tables using the different
styles of table service
2.Answer Self Check 2.2-1 Compare your answer to the answer key
2.2-1
3.Read Information sheet #
2.2-2 “Replace Table Cloth
and/or Placemats”
4.Answer self-check 2.2-2 Compare your answer to the answer key

2.2-2
5.Perform Task sheet 2.2-1 Evaluate your own work using the
(Replace Table Cloth) Performance criteria

evaluation

activities
6.Read Information Sheet
2.2-3 on Provide and adjust
Table Set-ups Suitable for
menu choices in accordance
with Hotel Standards
7.Answer self-check 2.2-3 Compare your answer to the answer key
2.2-3
8.Perform Job sheet 2.2-1 Evaluate your own work using the
Performance criteria

evaluation

activities

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INFORMATION SHEETS # 2.2-1
Table Service

able to follow standard of table set
The standard set up of restaurant and function rooms vary depending

on the type of service and the requirement of the costumers. Fine dining usually
require pre-set up of tables before service begins. This may not be practical for
casual dining or cafeterias. For banquets, complete set-up is required before the
start of a function in as much as the food is pre-ordered. Requirements for
banquet set up are stated in an event order that is prepared by the banquet office.
TABLE SETTING
Learn the pattern of table setting in your restaurant and dress tables according to
instructions. In case of doubt, check with the dining room hostess or head waiters.
TYPES OF SERVICE
1. FRENCH SERVICE
This is formal type of service originated for European nobility and presently
enjoyed by a few who can afford the time and expenses of meals served in this
manner.
French Service Employees:
a. Two waiters cooking together to serve the meal
i. Chef De Rang (for experienced waiter) seats the guest when a captain
is not present; takes the order; serves the drink; prepares some of
the food with flourish at the guest’s table and presents the check for
payment.
ii. Commis de Rang (assistant) takes the order from the chef de
rang to the kitchen; picks up the food and carries it to the dining

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room; serve the plate as dished by the chef de rang; clears the dishes
and stands ready to assist when necessary.
b. A captain waiter to seat guest
c. A wine steward to serve wine
The French Service has the following Features:
 It signifies luxury and is distinguished by the fact that the food is cooked
or completed at a side table in front of the guest.
 The food is brought from the kitchen to the dining room on heavy silver
platters carefully arranges and garnished suitably and placed on a rolling
cart called a Queridon.
 A small stove called a rechaud is used to keep the food warm.
 The food is completed by cooking, deboning, slicing and garnishing as
necessary and serve to the guest.
 The food is first presented to the host by viewing, then to his guest of
honor.
 All food is served and cleared from the right side of the guest except for
butter, bread and salad, which should be placed to the left side of the
guest.
 If a party is of outstanding guest, salads are usually mixed or prepared at
the salad table or on a salad cart by the Captain waiter who makes the
ritual on it.
 Assorted pastries are presented on a large tray or from a cart with glass
cover or drawer.
 The service requires side tables and carts to perform correctly.
 Soiled dishes are cleared only when all guest have completed their meals.
 Finger bowls, of warm water with rose petals, or lemon slice in them, are
served with all finger foods, such as chicken and lobsters and at the end
of the meal.

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 The bowl is placed on a doily on a small plate called an under liner and
place with a clean napkin in front of the guest.
FINGER BOWL – is served with the courses mentioned above not afterwards.
When a guest eating lobsters with his fingers suddenly wishes a sip of wine he
washes his fingers before touching the glass. If possible, place the finger bowl in
front of the plate. An additional finger bowl is always served at the end of any
complete meal in French Service and is placed directly in front of a guest with
fresh napkins.
2. RUSSIAN SERVICE
The principal technique of Russian Service is that every food item is brought into
the dining room, not on a plate as American Service, but on silver platter from
which it then is served by the waiter to the guests’ plates which have been
previously placed before the guests. Since all work can be done by one waiter,
Russian Service has a good advantage over French Service, for which two waiters
are needed.
Russian Service is a combination of French and American service due to the

following features:
 It is very normal and elegant.
 The guest is given considerable personal attention.
 It employs the use of heavy service ware.
 Table setting is identical to French set-up.
 Only one waiter is needed to serve the meal.
 The food is fully prepared and pre-cut in the kitchen.
 Chafing dishes must be used for some food with direct plating of other.
 Soups are sometimes served from soup tureens but in most cases, soup
dishes or cups are readily filled in the kitchen then placed before the
guest.

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 The Waiter picks up the platters of food and heated plates from the kitchen
and carries them to the dining room on a large tray which he places on a
side stand.
 The hot plates are set in before the guest from right side of the guest with
the waiter’s right hand.
 The food is serve directly from the silver platter from the left side of the
hand picking or dishing out the food to the hot plate of the guest.
 The waiter continues serving counterclockwise around the table and then
returns the unserved food to the kitchen.
 Side salads are usually plated in the pantry.
 Finger bowls and napkin are served with the meal.
 Hot rolls are offered from a cart or large basket.
 Soiled dishes are cleaned when all guests have completed their meal.
3. AMERICAN SERVICE
This is formal than French, Russian or English and is the most prevalent
style in restaurants.
 Food is dished up on plates in the kitchen and place before the costumer
who may want coffee served with the meals.
 Except for salad and bread and butter, most of the food is placed on an
entrée plate.
 Only one waiter serves the meal.
 Food is served from the left of the guest, beverage from the right and
soiled dishes are cleared from the right.
 This service is fats, inexpensive and can be readily learned by non
professional waiters with a minimum of training.

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AMERICAN TABLE SETTING
In setting up the table for an American Service, place:

 A “silencer” cloth (piece of felt or foam rubber) on the bare table.
 A sugar bowl, salt pepper shakers and normally an ashtray on the
table for each two guests. For tables of more than six, service for every
three persons may be sufficient.
 Some restaurants put a “top cloth” over the table cloth and change
only the tope when the guest leaves. Before stripping a table for re-
setting, the waiter should always obtain a clean table cloth.
 Finally, place the “covers” on the table. This is each guest’s plate,
silverware, glass and serviette.
4. BUFFET SERVICE
This is a type of service in which guest select their meal from an

attractive arrangement of food on long serving tables. The guests either help
themselves or are served by the chef’s standing behind the buffet tables. Usually
the service combine both type: the guests select the relishes, salads and
vegetables themselves, and the meat is carved to the guest by the chefs.
SAMPLE OF A BUFFET SET UP

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SAMPLES OF TABLE SET UP

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TABLE SET UP PROCEDURES
STEPS PROCEDURES RATIONALE/

ADITIONAL
INFORMATION
PRE SET-UP
(Before order is
taken) Observe the following:
A la carte Breakfast Tables and chairs are in their

1. Check the proper position; are aligned
condition and according to floor plan;
cleanliness of all
tables and chairs. There are no shaky nor This is important to
damaged tables or chairs; ensure the safety of
guests and to prevent
Table edges and corners accidents.
follow straight line; chairs are
evenly spaced
Have damage items

replaced.
Pay attention to the following:
2. Check the Dirty utensils can be a
 All china wares, silver wares
cleanliness and source of bacterial
and glasses are
condition of service contamination.
immaculately clean and free
equipment before
of finger marks and stains.
they are set up.
 There are no chipped wares.Damage and chipped
wares can use accidents
 Salt and pepper shakers as
and should not be used.
well as sugar and cream
containers are properly
filled.
 Linens and napkins are
clean and free of dirt and
stains.
3.Set-up the Place it at the center of the Make sure it is clean and
placemats cover. free of foul odor.
(if one is used)
4. Collect all silver Place them in a bar tray or This will protect the
wares to be set up wrap them inside a clean cutleries from bacterial

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on the tables. cloth napkin. Never carry contamination. Finger
them with bare hands. marks can also be
avoided.
5. Lay down the Place dinner fork on the left, Place cutleries on the side
silver wares on the dinner knife on the right. where they could be
cover. Hold them by the handle not conveniently reached.
by the tines. Whatever is used by he
right hand should be
placed on the right side
and what is used by the
left hand should be placed
on the left side.
6. Set-up the folded Position it on the top of the
napkins placemat or the show plate
(whichever is used)
7. Set-up the water As a rule, on the top of the Handle goblets by the
goblet. dinner knife, at a distance of stem and tumblers by the
½ inch. Glasses and beverage base.
items are to be set up on the
right for it to be conveniently
reached by the guests.
8. Set-up the Place them at the center, This makes it more
condiments. beside the flower vase. accessible for everyone in
the table.
9. Set-up the bred Place it on the left side of the Make sure the logo is
plate. fork when square or a positioned on the top
rectangular table is used; or center.
on the top of a fork if a round
table is used.
10. Set-up the Place them on the right side
cups and saucers. of the cover, with a handle on
a 5 o’clock position.
STEPS PROCEDURES RATIONALE/
ADDITIONAL
INFORMATION
FOR Same set-up as in breakfast
LUNCH/DINNER except the following
modifications:
 No cup, saucer, sugar To avoid overcrowding the

and creamer are to be pre- table, this should be set-
set on the table. up only at the end of the
meal-before coffee is serve

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These items will be set-up (if coffee is ordered).
before the coffee/tea is served
(if a coffee/tea is ordered)
 Under liner/show plate This will serve as under

must be set up on the liner for starters like
center of the cover. appetizers, soups and
salads.
11. Once the guest Check the order and place To avoid the blending of
has given his order, additional cutleries like a: flavors, set-up a separate
complete the set- *soup spoon if a soup is cutlery for each dish:
up. ordered,
*a salad knife and fork if The salad knife//fork
there is no order salad, etc. must be positioned next
to the dinner knife and
If an appetizer is ordered, set fork.
up an appetizer knife/fork or
cocktail fork whichever is See the illustration next
appropriate for the order. This page.
should be placed on the right
side at the outermost part of
the cover.
If soup is ordered, set-up the
soup spoon on the right side,
next to the appetizer knife or
cocktail fork.
Set up an additional salad

fork if a side salad is ordered.
If a dessert is ordered, set-up
the tea spoon or fruit fork
(whichever is appropriate) on Place the tea spoon/fork
the top of the cover. on the top of the cover,
parallel to the coffee /tea
If there is an order of wine, teaspoon
set up the appropriate wine
glass on the right side, beside
the goblet

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SELF CHECK 2.2-1
1. Identify the different kinds of table setting.
2. Explain the differences between the table service by giving it’s

definition and how service is being done.
a. American Service
b. Buffet Service
c. Russian Service
d. French Service

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ANSWER TO SELFCHECK 2.2-1
1. breakfast, lunch and dinner
2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is

the most prevalent style in restaurants. Food is dished up on plates in the
kitchen and place before the costumer who may want coffee served with the
meals.
b. BUFFET SERVICE - This is a type of service in which guest select their meal
from an attractive arrangement of food on long serving tables. The guests either
help themselves or are served by the chef’s standing behind the buffet tables.
C.RUSSIAN SERVICE is a combination of French and American service. Food item

is brought into the dining room, not on a plate as American Service, but on silver
platter from which it then is served by the waiter to the guests’ plates which have
been previously placed before the guests.
d. FRENCH SERVICE - This is formal type of service originated for European

nobility and presently enjoyed by a few who can afford the time and expenses of
meals served in this manner. The food is brought from the kitchen to the dining
room on heavy silver platters carefully arranges and garnished suitably and placed
on a rolling cart called a Queridon.

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REPLACE TABLE CLOTH AND/OR PLACEMATS

able to know how to replace soiled table cloth or placemats.
Once the tablecloth/placemat is soiled, replace it immediately with a ne one.

Remember that after the function, changing of tablecloth/ placemat is a mjust,
though it is still looks clean and fresh. Tablecloth/placemat should be washed
immediately and dried under the sun most especially to prevent foul odor.
Tablecloth/should be well pressed before placing it on the table to look fresh and
clean and be attractive.
The proper placements of linens contribute much to the cleanliness and
attractiveness of the whole set up.
STEP IN DRESSING A TABLE
1. Get a clean and spotless table

cloth with a size that fits the
table. Holding them between
thumb and the first finger.
2. Hold the cloth open towards

you, let the centerfold run
straight at the middle of the
table

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3. Make sure that the table top is
fully covered. Also see to it that
the cloth is laid down such
that the edges hang evenly on
each side of the table.
SELF-CHECK 2.2-2
True or False : Identify if the sentences below is true or false. Write your answer
on a separate sheet of paper.
1.Hold the tablecloth between your thumb and your first finger
2.You may use spotless table cloth with a size that fits the table.
3. When laying the table cloth, make sure that the table top is fully covered.
4. Once the table cloth is soiled, do not replace it immediately.
5. The proper placements of linens contribute much to the cleanliness and
attractiveness of the whole set up.

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ANSWER KEY 2.2-2
1.True
2. True
3. True
4. False
5. True

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TASK SHEET 2.2-1
Title: Replace table cloth

Performance Given new cleaned table, table cloths and
Objective: placemats, you must be able to dress the tables in
order that it will be used for next service.
 Table cloth

Supplies :
 Pins
 Thumbtacks
Equipment : Tables and chairs
Steps/Procedure:
1. Proceed to your assigned table

2. Check the table for any dirt’s, such as dust , staple wires, thumbtacks.
3. Clean and Remove the dirt’s
4. Change the table cloths
5. Secure the table cloths
Assessment Method:

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Task Sheet 2.2-1
Criteria YES NO
1. Is the table check for stability?
2. Is the table clean?
3. Is the table dress with uniformity and balance

promptly?
4. Does the materials tools that are not used store?

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Provide and Adjust Table Set-Ups Suitable For Menu Choices In
Accordance With Hotel Standards

able to adjust the table set-ups based on the menu choices.
Table setting refers to the way to set a table with tableware such as eating
utensils and dishware for serving and eating. The arrangement for a single diner is
called a place setting.
Place setting
Informal settings
Informal settings generally have fewer utensils and dishes but use a
stereotyped layout based on more formal settings. Utensils are arranged in
the order and the way a person will use them. Usually in Western culture,
that means that the forks, bread plate, spreader, and napkin are to the left,
while knives, spoons, drink ware, cups, and saucers are to the right,
although the left-right order is reversed in a minority of countries. Formally,
in Europe, Mexico, Argentina and Philippines, the cup and saucer will not
be placed on the table until the very end of the meal.

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Formal
A formal table setting Utensils are placed about one inch from the
edge of the table, each one lining up at the base with the one next to it.
Utensils on the outermost position are used first (for example, a salad fork
and a soup spoon, then the dinner fork and the dinner knife). The blade of
the knife must face toward the plate. The glasses are positioned about an
inch from the knives, also in the order of use: white wine, red wine, dessert
wine, and water tumbler.

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The general rule with utensils is to start from the outside of your place
setting, and work your way toward the service plate (the main meal plate): soup
spoon first, then fish knife and fork, then service knife and fork.
The Traditional Complete Set-Up
A B C D
Serviette Service plate Soup bowl on Bread and butter plate with butter
(napkin) plate knife
E F G H
Water glass White wine Red wine Fish fork
I J K L

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Dinner Fork Salad fork Service knife Fish knife
M N
Soup spoon Dessert spoon .
and cake fork
OTHER TYPES OF TABLE SETTING
BREAKFAST
 Flower vase on the center of the table

 Salt and pepper shaker beside the
flower vase
 Dinner knife and fork with the knife
on the right and fork on the left
 Folded napkin on the center of the
cover
 Water glass on the right side of the
cover, on top of the dinner knife
 Coffee cup and saucer on the right
side of the cover
 Bread plate and butter knife on the
left side beside the dinner fork.
 LUNCH

flower vase
cover, on top of the dinner knife
cover
DINNER

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flower vase
cover
cover, on top of the dinner knife side
beside the dinner fork.
 Show plate and under liner at the
middle of the cover
COMPLETE SET UP FOR A SET MEAL
SET UP:
1. Fish Knife (right) and Fish Fork
(left)
2. Salad Fork (left) beside the dinner
fork
3. Dinner Knife (right) and Dinner
Knife (left) nearest to the show
plate
4. Show plate or underliner
5. Salad Knife (right) beside the
soup spoon
6. Soup Spoon (right side)
7. Red Wine Glass – top of the
dinner knife
8. White wine glass – top of the fish
knife
9. Goblet on top of the red wine
glass
10.Champagne Glass
11.Fruit Fork for fruit dessert – top
of showplate
12.Teaspoon for coffee – top of
showplate
13.Bread Plate with Butter Spreader
SET UP OF BUFFET TABLE

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Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters
2. Cold/ Salad Plate for Cold Dishes
3. Serving Spoon and Fork for Cold Dishes
4. Soup Bowl for the Soup
5. Hot Dishes, arranged in proper sequence
6. Dinner Plate for Hot Dishes
7. Dessert
8. Dessert Plate
SELF-CHECK 2.2-3
Direction: Draw and label the Complete Set Up For a buffet and traditional in a
separate sheet of plain and clean paper.

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ANSWER TO SELF-CHECK 2.2-3
SET UP OF BUFFET TABLE
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters
2. Cold/ Salad Plate for Cold Dishes
3. Serving Spoon and Fork for Cold Dishes
4. Soup Bowl for the Soup
5. Hot Dishes, arranged in proper sequence
6. Dinner Plate for Hot Dishes
7. Dessert
8. Dessert Plate
The Traditional Complete Set-Up

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A B C D

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Serviette Service plate Soup bowl on Bread and butter plate with butter
(napkin) plate knife
E F G H
Water glass White wine Red wine Fish fork
I J K L
Dinner Fork Salad fork Service knife Fish knife
M N
Soup spoon Dessert spoon .
and cake fork
JOB SHEET LO2.2-1
Title: Perform Different Table Setting

Performance Given all the needed service wares you must be able
Objective: to create at least 3 table settings.
 Flatware
 Silverwares
Supplies :
 Glassware
 Hollowware
Equipment : Tables, Chairs, Cloths, and Trolley
Steps/Procedure:
1. Checks the condition of different service wares

2. Collects all the service wares need for table setting
3. Bring and arrange all service wares in the station
4. Checks tables and chairs
5. Clean and skirt table
6. Set up the service wares depend on the type of set up given by the
instructor.
7. Double Check the set up
8. Present the set up to the Head waiter for checking
Assessment Method:

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Job Sheet 2.2-1
Task: Perform Different Table Setting
Criteria YES NO
1. Are the service wares serviceable?
2. Are the service wares transport from pantry to

station using appropriate trays or trolley with cover?
3. Are the service wares arranges and stacks in the

station properly for a pass and safe service
4. Are the tables set ups perform based on standard

operating procedures required by the headwaiter.
5. Is the proper handling of tools and equipment

observe?
6. Do you wear proper personal protective equipment in

setting up to avoid direct contact with the service
wares?
7. Do you washes hands before performing the set-up.

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LEARNING OUTCOME # 3 WELCOME CUSTOMERS
CONTENTS:
Welcoming / greeting the guest protocol
Steps procedure and rationale in seating the guest
1. Lead the customer towards the table
2. Walk a little ahead of customer when escorting
3. Endorsed them to the captain or waiter and assist them in getting

4. Captain or waiter pulled the chair for the lady and assist her in
getting seated
5. Presented menu and drink lists
CONDITIONS:
6. 1.WORKPLACE LOCATION
2. EQUIPMENT
• Table
• Chairs
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
ASSESSMENT METHODS:
1. Demonstration
2. Interview
3. Portfolio
4.Written Test

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WELCOME CUSTOMERS
1. Read Information Sheet

#2.3-1 on Welcome Guest in
accordance With
Establishment’s Standards
2. Answer self-check 2.3-1 Compare your answers with the
answer key
Evaluate your own work using the
3.Perform Task Sheet #2.3- Performance criteria
1(Welcoming the Guest)
evaluation

activities
4.Read Information Sheet 7.

2.3-2 on escort and seat
guests according to table
allocation
5.Answer Self-Check 2.3-2 Compare your answers with the answer
key.
6.Perform Task Sheet 2.3-2 Evaluate your own work using the
(Escorting and seating the Performance criteria
guest)
evaluation

activities
7.Read Information Sheet 8.
2.3-3 on offer available pre-
meal (cocktail service etc.) to
the guests

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8.Answer Self-Check 2.3-3 Compare your answers with the answer
key.
Offer available pre-meal Performance criteria
service to guest
evaluation

activities

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Welcome Guests In Accordance With Establishment’s Standards

able to welcome guests/group of guests.
As a waiter, once the table is prepared/ set-up, operation will start and you
are now ready to welcome guests.
Have you ever experienced dining at restaurant or hotel? What have you
observed once the customer enters the restaurant? Well, if you’re still new about
this subject matter, here are the tips for your information.
 As soon as the guest enters the restaurant, acknowledge his presence by

greeting him, “Good Morning/ Good Afternoon, etc.”
 If possible, greet guests by their names using prefixes like Mr., Miss, Atty.,
etc. if you know them.
 Never use their first names.
 If the guest is a repeat guest say “I’m glad to see you again.” It is Friendly.
 Never say “I haven’t seen you for a long time.” It is nagging.
In order that you can perform it correctly, here are the steps/procedures
and rationale on how to welcome and seat the guests, after which the basic
phraseologies in welcoming and seating the guest follow.
WELCOMING AND SEATING THE GUESTS
STEPS PROCEDURES RATIONALE

1. Be familiar with the Find out what tables This makes it easy to
set-up in the dining are designed for 2, 3, or locate appropriate
room 4 people and which tables.
ones are reserved for
those with reservation.
2. Stay at the outlet Approach the guest, Eye contact and smile
entrance. look at each one, greet makes the guest feel
them with a smile and welcome and valued.
mention their name and
position (if known).
“Good morning Mr.

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Guest. Welcome to our
Coffee Shop.
With hands
outstretched, show the
way to the table and say
“This way please” or
“May I suggest a table
for you?”
3. If there is no Graciously look at the Do not just say “We’re
available table; tactfully host as you say: “I’m full” as there might be
inform the guests and sorry sir/ma’am but we seats that will soon be
advise them to wait at are fully booked at the vacated.
the lounge moment, do you mind
waiting at the lounge Have a waiting lounge
and I’ll call you once a for waiting guests to
table would be make them comfort-able
available”. while waiting.
4. If the guest has a Tell the host: “We have Avoid asking “Do you
reservation, make sure prepared a nice table have reservations “This
his table is prepared in for your party Mr. /Ms. sounds offensive for
advance _____. This way please”. many guest.
5. Lead the guest Walk a little ahead of Waiter or captain must

towards the table. them when escorting pull the chair for the
them to their table. lady and assist her in
Endorse them to the getting seated.
captain or waiter and
assist them in getting
seated (if no waiter id
available).

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BASIC PHRASEOLOGIES FOR DINING PERSONNEL
WELCOMING AND GREETING THE GUESTS
“Good morning/afternoon/evening sir/ma’am or Mr. _______ or Ms. _______

May I suggest a table for you?”
Guests are led to their table: “This way please”

Before guests get seated: “Will this table be alright for you?
For a party with reservation:
“We have prepared a nice table for your party Mr. /Ms ___________
This way please.”
If a receptionist wants to know the expected number of guests:
“How may are we expecting in the party sir/madam?” This sounds more
gracious than: “How many are you: or Table for 3 or 4? Or “Are you alone?”
When a guest is a repeat patron, welcome him back.

“Welcome back Mr. ________. We are glad to see you again _______”
If the outlet is full and there is no available table:

“I am sorry sir/ladies but all seats are occupied at the moment. Do you
mind waiting at the lounge and I’ll call you the moment we have a table available
for you’.
If a waiter/attendant is not yet available to attend to the guest, the receptionist

shall tell the guests:
“The waiter/attendant will be with you in a short while’.
In the case of banquet where there is an overflow and all seats arte taken:
“I’m sorry sir/ma’am we have an unexpected overflow and all seats are
already occupied. However, our staff is preparing additional tables and chairs.
May we request you to wait at the lounge and I’ll call you when we are ready.”
Offering aperitif (lunch/dinner)

“May I offer you a glass of refreshing drink?”
“May I suggest a glass of aperitif before your meal? How about a dry
vermouth, etc?”

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“May I get you a bottle of chilled beer/martini before we serve your dinner?
“Madam, may I get you a glass of light, refreshing cocktail?
If the guest’s favorite drink is known, mention it:

“Mr. /Ms. ______, shall I bring to you your favorite _______?
For martini, ask:

“Would you want it sweet or cocktail?
For drinks ordered straight or on the rocks, ask:

“Shall I make it double for you?”
For scotch, ask “Would you like it praffe or on the rocks?”
For scotch, as ‘Would you like your scotch to go with water, soda or ale on the
side?”
For crème de Menthe “Would you like it praffe or on the rocks?”
Offer drink of the Month or any drink specialty:

“Do you like to try our famous or fascinating drink of the month?
“It’s _____. A special concoction of our Bartender. I’m sure you’ll like it.”
If asked about a cocktail, mention the base and modifying agent for example,
peach, daiquiri is described as: “A perfect blend of light rum and California cling
peaches”
Describe Irish coffee as: A fascinating blend of Irish whisky and hot coffee, topped
with whipped cram.
When the glass is almost empty, offer another drink:

“Shall I get you another round of _____? (mention the drink)
For special occasion that calls for celebration like a birthday or wedding
anniversary, offer a toast of champagne.
“It appears that the group is celebrating a special occasion tonight.

“May I suggest a toast of champagne to highlight the occasion?”
Suggesting wine:
“May I suggest a bottle of red/white wine to complement your ________
(mention the main course ordered) or “would you rather choose from wine list?”

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After taking the wine order, repeat the order
“You’ll have a bottle of _______ (mention the name of wine)
Wine Service
Waiter presents the bottle and upon presentation will say:

“Sir or Mr. ____ may I present to you your order of ______, with a very good
vintage year____, a heavy/light bodied _______ wine:
Before opening the bottle ask the host: “shall I open the bottle for you”?
Present the cork and say “here’s the cork sir.”
If there’s no male host or gentleman to taste the wine, the sommelier may do it for
them but must secure permission:
“May I have the privilege of tasting the wine for you Ladies?”
After tasting, he may say:

“You are a real connoisseur. It’s a perfect choice.
Or if wine is flat or not ok, he should change the bottle

“May I change the bottle for you?”
When pouring for the host wine tasting”
“Would you like to try the wine now sir?”

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TASK SHEET 2.3-1
Title: Welcoming the Guest.

Performance You will be assigned as a receptionist; you must be
Objective: able to welcome the guest following the standard
operating procedures.
 Reservation Book
Supplies :
 Pen
Equipment : Front Desk
Steps/Procedure:
1. Set up the front desk
2. Checks and familiarize the reservation book
3. Stay at the right side of the entrance
4. Welcome the guest
5. Asked the guest for reservation
Assessment Method:

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Task: Welcoming the guest.
Criteria YES NO
1. The front desk is set up clean and not damaged.
2. Read, updates and familiarizes the reservation book.
3. The candidate possessed good grooming.
4. Have an eye to eye contact with the guest.
5. Talk politely and clearly to the guest.
6. Correct phrases in communicating to the guest are

use.

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Escort and Seat Guests According To Table Allocation

able to escort and seat the guest according to table allocation.
Welcome to the next activity. After you have recognized the arrival of the guest,
of course, you have to escort them to their table. Before escorting them, the guest
and the waiter will have a short conversation regarding the service or if they have
any reservation. Usually the guest will inform the receptionist about their
reservation and then upon checking with the restaurant’s table layout, they will be
escorted to their reserved table by saying, “This way please.”
 If the guest has no reservation, the receptionist should ask how many they
are in the party. If there is still a vacant table to accommodate them, you
have to lead them to the table.
 When leading a guest to the table, walk a little ahead of them. Do not get too
far or they may sit in some empty spot you have not prepared for them.
Endorse them to the captain waiter and assist them in getting seated.
 You should be tactful and gracious at all times when escorting the guests.
Be sure guests are seated in the order of their arrival, giving references to
guests with reservations at their appointed time.
Aside from this information, here are the tips in seating the guests.
 Avoid the use of a four-seat table for one or two people unless there are no
other tables available and obviously no smaller table will be available soon.
 Loud, noisy parties may be placed in private rooms or towards the back of
the dining room so that they will not disturb other guest.
 Elderly or handicapped persons may wish to be near the entrance of the
room so they do not have to walk far.
 Young couples like quiet corners and good views.
 Well-dressed parties who are an asset to your restaurant maybe placed at
the center portion.
 On the other hand, should the guest request for specific locations, try to
accommodate him.
 In seating the guests where there are ladies in the party, seat them with the
best view.
 Help the guest by pulling back a chair when they are about to sit.

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SELF-CHECK 2.3-2
True or False: Read and identify if the sentence below is true or false. Write your
answer in a separate sheet of paper.
1. It is advices to use a four-seat table for one or two people

2. If the guest has no reservation, the receptionist should ask how many they
are in the party
3. When leading a guest to the table, walk behind them
4. Pull the chairs of the guest.
5. It is applicable not to escort the guest to their assigned table.

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1. False
2. False
3. False
4. True
5. False

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TASK SHEET 2.3-2
Title: Escorting and seating the guest.

Performance You will be assigned as a receptionist, you must be
Objective: able to escort and seat the guest to their table.
Supplies : Service Wares
Equipment : Tables and Chairs
Steps/Procedure:
1. After welcoming the guest, escort the guest to her/his table.
2. Ask the guest if the guest is comfortable to your suggested table.
3. Offer the chair for the guest to seat.
Assessment Method:

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Task Sheet 2.3-2
Criteria YES NO
1. The guest escorts to the table and walk a little ahead

of the guest.
2. Ask the guest if the table you are offering is ok or not.
3. Talk to the guest politely.
4. The chair of the guest is pull for her/him to seat?
5. Ask permission from the guest before leaving the

table.

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INFORMATION SHEET # 2.3-3
Offer Available Pre-Meal (Cocktail Service, Etc.) to the Guests

able to offer pre-meal service to customers/guest.
Have you experienced dining in a restaurant in group? Did you observe how
the dining staff offers pre-meal services to customers/guests?
Of course, you have observed the following activities. Please bear in mind
the knowledge and information you have to consider when offering pre-meal
services.
Within three to five (3-5) minutes after the guests are seated, be ready to
give the menu cards. Menu cards are usually extended first to the host, otherwise,
if there is no obvious host; give the opened menu card starting with the lady guest.
All seated guests must be given a menu card to examine.
Presenting the Beverage List
The Beverage list or card is often a shorter version as compared to the Menu
Card. The basic clarifications of what the bar can provide are as follows:
Cocktails/Long drinks, Sparkling Wines, White and Red Wines Hard Drinks,
Juices, Carbonated Drinks or Soft drinks and Beer. The concern of the wait staff
here is to be knowledgeable of the predominant ingredient and alcoholic base
drinks, whether be vodka, gin, rum, tequila, whisky, brandy and champagne.
Should a guest be unable to recognize the title of the drink due to the fancy name
given, the wait staff can briefly answer by giving the alcoholic base of the drink.
(e.g. Mimosa is Asti Spumante with an orange concentrate).
The wait staff should not hesitate to make suggestions as to the popular
cocktails or drinks of the establishment. Explain likewise that the restaurant has
a nice selection of wines by the glass or bottle; pinpoint in the Beverage List the
titles of these wines. If there are any drink promotions of the month, do suggest
this drink also.
When taking Beverage orders, always know who ordered which item so you
do not have to ask when serving these drinks to the guests. Simply pick a place to
stand at the table and take all the orders from the same point of reference. Assign
the number 1 to the first lady to your left and follow on with the numbers 2, 3, 4
and so on going clockwise. Remember to write the numbers already in the order
slip (OS) and start to jot down the orders as any one guest is ready to announce
his/her drink preference.

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Once the drink order-taking is completed, distribute the menu cards,
starting with the host; moving toward clockwise, extend the menu card to the
guest’s right side with your right hand. Indicate that you will be back after they
have had an opportunity to look at the menu, and that you would be happy to
answer any questions about the menu.
With the scarcity of potable drinking water, table tent reminders are at the
times placed to announce that drinking water will only be given upon request.
However, if such is not the case in your establishment, then secure the pitcher
with iced cold water from the wait staff station. Start off with the lady guests by
pouring into the water goblet positioned at the tip of the dinner knife at the guest’s
right. Do not lift the goblet, pour gently filling the glass up to three-fourths (3/4)
full. Move clockwise.
Doing the pouring of water routine give the wait staff an opportunity to
determine whether the guests are now ready to give their menu orders. If the guest
needs assistance, make recommendations. The first that should be recommended
is the Buffet, next is the Executive Lunch of the Day, and last is the A la Carte
menu. Should a guest be not interested in the Buffet take the opportunity to make
appropriate suggestion. For example, We have a good supply of Blue Marlin Belly,
and our Chef does an excellent job of grilling it.
In case the guests made a selection not of your suggestions, make the guest
feel comfortable with their selection so they will be pleasantly anticipating their
meal. For example, The Sizzling, Boneless Chicken is an excellent choice. It’s one of
our most popular items.
Serve the ladies first. Whenever possible, serve from the guest’s right. It is
correct to serve beverages with the right hand, while carrying your tray with your
left hand. Place cocktail napkins on the guest are right, and place the drink on the
napkin. Always handle glasses by the base or stem, do not touch the rim of
glasses with your hands.
Always use a tray to carry any item (straws, swizzle sticks, paper napkins) to
the table, including cocktails. Even if you are serving only one drink, it should be
carried on a bar tray.
In offering pre-meal cocktail service, to guests, here are the basic

phraseologies. Do you want to try this activity?

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 May I offer you a glass of refreshing
Offering Drink drink before your meal or to start
with?
 Offer aperitif. May I suggest a glass
of aperitif like dry martini, or sweet
vermouth to start your meal.
 May I get you a bottle of chilled
For lunch/dinner
beer or a martini perhaps before
we serve you dinner?
 Madam, May I get you a refreshing
cocktail (For bars.)
 Mr./Mrs. __________, shall I get you
your favorite ___________?
 For martini, you can ask: “Would

If you know his favorite offer it before
you want it sweet or cocktail?
he ask for it.
 For drinks ordered straight or on
the rocks, ask: “Shall I make it
Ask follow up question:
double for you sir?”
 For scotch: “Would you like your
scotch go with water, soda or ale
on the side”?
 “Do you like to try famous (or
fascinating) drink of the month,
Offer drinks of the month or other
the _______? It’s a very special
drink specialties
concoction of our Bar Manager. I’m
sure you’ll like it.
 For example, peach daiquiri. ”It’s a
perfect blend of light rum and our
If ask about a cocktail mention the local peaches.
base and modifying agent.  For Irish coffee, It’s a fascinating
blend of Irish Whisky and hot
coffee, topped with whipped cream
When offering drinks to several guest  Example: For the first lady, ask
on one table, use variety of “Madam, May I offer you a glass of
phraseology so as not to sound refreshing drink for you to start
monotonous with”?
 For the other lady; “and for you
madam, do you like to join her for
a glass of (mention the order of the
first lady) or you’ll have a cocktail
instead”?

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 For the gentleman:” and our
gentleman, shall I get you a bottle
of beer r a shot of brandy”?
 And for the host: “and you sir,
what drink do you like to start
with”?
When the glass is almost empty offer  Shall I get you another round of
another drink. your (mention drink)?
 I understand that you are
For special occasion that calls for celebrating a special occasion
celebration like a birthday or tonight. May I suggest a bottle of
anniversary. champagne to highlight the
occasion?
 Sir may I suggest a bottle of wine
to compliment your meal, or
perhaps you would like to see our
If a guest is ready to order wine, say:
wine list.
 Sir if you have made your choice,
may I take your wine order?
 “Thank you very much sir, your
After taking wine order, repeat order
having a bottle of (name of wine)

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TASK SHEET 2.3-4
Title: Offer available pre-meal service to guest.

Performance Given all the needed equipment/tools in offering
Objective: pre-meal service you must be able to serve the pre-
meal to the guest correctly.
 Pre- meal
Supplies :
 Service wares
Steps/Procedure:
1. Approach the guest.

2. Asked the guest if he/she wants a pre-meal
3. Presents the beverage list to the guest
4. Make suggestion and recommendations
5. Get the order of the guest
6. Serve the ordered pre-meal
Assessment Method:

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Task Sheet 2.3-4
Criteria YES NO
1. Does talking to the guest promptly observed?
2. Is the beverage list offer properly?
3. Is the suggestive selling made politely?
4. Is eye to eye contact with the guest observed?
5. Is the order correctly noted?
6. Is the ordered pre-meal serve following the SOP?

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LEARNING OUTCOME # 4 TAKE AND PROCESS ORDERS
CONTENTS:
Take food / beverage order
Present the menu to guests
1. Orders are taken and recorded accurately with minimal disruption to
customers
2. Recommendations and suggestions are made to assist customers with
drink and meal selections
3. Customer questions on menu items are answered correctly and
courteously in accordance with enterprise policy
4. Information about any special requests, dietary or cultural requirements
are relayed accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with
6. Glassware, service ware and cutlery suitable for menu choices are
provided and adjusted in accordance with establishment procedures
CONDITIONS:
5. EQUIPMENT
• Table
• Chairs
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
• Menu Cards
• Order pad
• pen
ASSESSMENT METHODS:
10. Demonstration, Interview, Portfolio, Written Test

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TAKE AND PROCESS ORDERS

2.4-1 on taking food and
beverage orders.
2. Answer Self-Check 2.4-1 Compare your answers with the answer
key.
3. Perform Task sheet 2.4-1 -Evaluate your own work using the
Takes food and beverage Performance criteria
orders -Present your work to your trainer for
evaluation
-Keep a copy of your work for the next
activities
4.Read Information Sheet
2.4-2 on the proper
presentation of menu and
drink list
5.Answer Self-check 2.4-2 Compare your answers with the
answers
6.Perform Task Sheet 2.4-2 -Evaluate your own work using the
Present a menu and drink list Performance criteria
and provide clear info to the -Present your work to your trainer for
guest evaluation
-Keep a copy of your work for the next
activities

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Taking Food and Beverage Orders

able to take food and beverage orders following a standard and be able to
convey those orders to the kitchen or bar properly.
Once you have presented the menu to the guest, the next step is to take
their orders either food or beverage. When taking orders you have to observe good
etiquette in such a way that you can capture the customer’s interest because you
are not only an order taker but also a salesman.
Below are the pointers to be observed when taking food orders.
 Always have a sharp pencil or ball pen and order forms

(scratch paper) ready.
 Approach the guest after you have given them the time to
look at the menu, sometimes guests signal readiness to order.
 It may not be possible to identify the host/hostess but if
you can, approach his/her first because he/she may wish to order of
his guest.
 If he/she does not begin, take the order from the female
member to his right and go clockwise. If there are children begin with
them.
 if it is a group, inquire from guest if the order is to be
processed n one or several checks, it will save a lot of time and
confusion later. Say “will that be one check or more Sir/Ma’am?”
 When a man or woman is together, approach the man
first if they are ready to order.
 Stand erect to the left of the guest with the order pad
supported in the palm of your hand and ball pen ready. Never trust
your memory to accept order. Bend slightly forward in an attitude of
close attention.
 Use your suggestive selling technique throughout the
order taking process. You say, “Would you like to start with a cocktail
Sir/Ma’am?”
 Give attention to orders with special request. Be sure you
understand what each guest wants. Repeat orders as you write it down
to prevent errors and guest displeasure.

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 Pay particular attention more on the preparation and
variations of accompaniments. Specific reference to “doneness” of
steak, fish or meat and condiment, sauce, dressing, etc.
 Record proper sequence of serving starting with the
appetizer, soup, salad, entrée, main course, dessert, coffee.
 Record beverage order separately.
 Ask when beverage is to be served.
 Be certain to write order in a legible manner to save
difficulties for everyone.
 Number the table on the guest check to prevent confusion
later.
 Do not destroy check. Have the manager void it.
 Before you place your order to the kitchen, check your
station first in case there are some customers wanting your attention.
 Use appropriate and uniform abbreviations practice in
your restaurant or as directed by house policy.
In taking food orders, it is proper that you have to follow the standard
procedures. Here are the steps on how to take food order. Read Information
Sheet below.
Once you take the order you should have with you an order slip and record
the guest’s order in proper sequence. Attached is a sample of an order slip for your
reference.
HOW TO TAKE FOOD ORDER
RATIONALE
STEPS PROCEDURES
Additional Information
Stand erect. Look at A pleasant greeting with
each guest, smile and a warm smile gives an
greet him or her by the impression of
1. Approach the table
name and title (if graciousness and warm
and stand at the right
known). If not known, hospitality.
side of the host.
address them with sir
or ma’am.
Present it with the cover Menu should be carried

facing the customer if to the table properly as
the menu is a book type illustrated in the
2. Present the menu.
(several pages), if not, diagram next page.
present it open.

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Ask customer if they are If there is an honoree,
ready to order “May I take his/her order first.
take your order now?”
Take the order
3. Take the food order beginning with the
ladies, then the
gentlemen and lastly
the host.
Write down in an order For control purposes,

slip-in triplicate – 1 no order will be
4. Write down the copy goes to the kitchen dispatched from the
order and 1 for waiter, 1 for kitchen without an
cashier order slip.
Suggest appetizers, To increase sales,

soup and salads to waiters must always
complement the main resort to suggestive
dish; offer variety of selling when taking
items; suggest wines orders.
5. Take efforts to sell
that will best
a complete meal.
complement the meal. Make suggestions that
are suited to the age,
taste and needs of the
customers.
Tell the guest outright Never make a guest wait

when his order is not for an order that is not
available. available. This will
6. If the order is out of
irritate him.
stock, suggest
“I’m sorry sir, but we
appropriate
run short of ______. But Suggest appropriate
alternatives or
you might want to try alternative for out of
substitute
_____” (mention stock items.
appropriate alternative)
7. If applicable, ask Example: “How would Care must be taken in

the guest how he you like the steak done- verifying orders and its
wants his dish rare, medium rare or preparation. Likewise
prepared. well done?” any special instruction
or request of the
If an egg is ordered customer regarding his
“How would you like the order must be properly

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egg done, sir?” disseminated to the
kitchen to male sure the
customer gets what he
wants.
Use a coding method in This will help in

identifying whoever preventing the
orders each time. Do embarrassing situation
not forget to write the whereby a wrong order
date, table number, is served to the
8. Write all orders in
dishes ordered together customer.
an order slip in
with the quantity and
triplicate.
the manner of desired Use standard
preparation. The name abbreviations that can
of waiter/server must be understood by both
also be indicated. the waiters and the
cook.
As you repeat, mention This is important to
the items ordered, prevent
number of orders and misunderstanding.
the manner of
preparation.
9. Repeat the order to “May I repeat your order
the customer sir? You’ll have 1 order
of fillet-mignon-medium Get the menu book after
rare, one portion of getting the order.
minestrone soup and
green salad. Did I get
your order right?”
Give one copy of order
slip to the food checker
10. Place the order to and another one for
the kitchen billing purposes. The
last copy is for the
waiter.

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Sample of an Order Slip
M I T HOTEL AND RESTAURANT
ORDER SLIP
Table No: _________________________________
Ite
m Quanti
Item/ Preparation/Sidings
No ty
.
1
2
3
4
5
Additional:
1
2
3
____________________________________
Waiter Signature Over Printed Name

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SELF-CHECK 2.4-1
Enumeration and Discussion: Enumerate and discuss the steps in taking food
order.

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Steps in taking room service order

11.
RATIONALE
STEPS PROCEDURES
Stand erect. Look at A pleasant greeting with
each guest, smile and a warm smile gives an
greet him or her by the impression of
1. Approach the table
name and title (if graciousness and warm
and stand at the right
known). If not known, hospitality.
side of the host.
address them with sir
or ma’am.
Present it with the cover Menu should be carried

facing the customer if to the table properly as
the menu is a book type illustrated in the
2. Present the menu.
(several pages), if not, diagram next page.
present it open.
Ask customer if they are If there is an honoree,

ready to order “May I take his/her order first.
take your order now?”
Take the order
3. Take the food order beginning with the
ladies, then the
gentlemen and lastly
the host.
Write down in an order For control purposes,

slip-in triplicate – 1 no order will be
4. Write down the copy goes to the kitchen dispatched from the
order and 1 for waiter, 1 for kitchen without an
cashier order slip.
5. Take efforts to sell Suggest appetizers, To increase sales,

a complete meal. soup and salads to waiters must always
complement the main resort to suggestive
dish; offer variety of selling when taking
items; suggest wines orders.
that will best
complement the meal. Make suggestions that
are suited to the age,

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taste and needs of the
customers.
Tell the guest outright Never make a guest wait

when his order is not for an order that is not
available. available. This will
6. If the order is out of
irritate him.
stock, suggest
“I’m sorry sir, but we
appropriate
run short of ______. But Suggest appropriate
alternatives or
you might want to try alternative for out of
substitute
_____” (mention stock items.
appropriate alternative)
Example: “How would Care must be taken in

you like the steak done- verifying orders and its
rare, medium rare or preparation. Likewise
well done?” any special instruction
7. If applicable, ask or request of the
the guest how he If an egg is ordered customer regarding his
wants his dish “How would you like the order must be properly
prepared. egg done, sir?” disseminated to the
kitchen to male sure the
customer gets what he
wants.
Use a coding method in This will help in

identifying whoever preventing the
orders each time. Do embarrassing situation
not forget to write the whereby a wrong order
date, table number, is served to the
8. Write all orders in
dishes ordered together customer.
an order slip in
with the quantity and
triplicate.
the manner of desired Use standard
preparation. The name abbreviations that can
of waiter/server must be understood by both
also be indicated. the waiters and the
cook.
9. Repeat the order to As you repeat, mention This is important to
the customer the items ordered, prevent
number of orders and misunderstanding.
the manner of
preparation.
“May I repeat your order

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sir? You’ll have 1 order
of fillet-mignon-medium Get the menu book after
rare, one portion of getting the order.
minestrone soup and
green salad. Did I get
your order right?”
Give one copy of order
slip to the food checker
10. Place the order to and another one for
the kitchen billing purposes. The
last copy is for the
waiter.

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TASK SHEET LO2.4-1
Title: Takes Food and Beverage orders

Performance Given the order slip you must be able to get the
Objective: order of the guest accurately and correctly.
 Menu Book
Supplies :  Order Slip
 Pen
Equipment : Tables and chairs
Steps/Procedure:
1. Approach the guest

2. Asked the guest if she/he has already chosen his/her order
3. Gets the orders from the guest
4. Make suggestive selling.
5. Repeat the orders
6. Ask permission before leaving the guest.
Assessment Method:

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Task Sheet LO2.4-1
Criteria YES NO
1. Is talking to the guest courteously observed?
2. Is an eye to eye contact with the guest done?
3. Is the orders recorded correctly and complete?
4. Is the order repeated for clarification and correction?
5. Is suggestive Selling performed?.
6. Is permission asked before leaving the guest?

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Present Menu and Drink List and Provide Clear Information to the
Guests (Menu Choices and Options, Daily Specials, Etc.)

able present a menu and drink list with clear information to the guest.
What have you experienced in offering personal service to the guest? Well,
you must show the best according to standards. Now, your next lesson is about a
continuation of your previous activity. After offering pre-meal service to the guest,
presenting the menu follows. You may present the menu to the guest in the
following manner:
 Present the menu when the guests are already seated comfortably and
properly.
 Menu should be presented right side up. One-piece menu is presented
handed cover face-ups. Book type with multiple sheet menus are presented
open on page of first appropriate major course.
 Hand menus to the guests with politeness and a smile accompanied with
some introductory suggestive selling recommending “Today’s Special,” for
example.
 Ladies are presented with menu first
 No duty or smeared menu should be given.
 Correction of items in a menu should be in a very neat manner
 In presenting the menu, one can also say, “May I present to you our menu?”
I’ll be with you in a short while.
Aside from the different ways in presenting the menu, you should also be
familiarized with the content of the menu from appetizers, soup, salad, entrée or
main course, dessert, beverages, cocktails and wines.
It is not enough that you can identify and enumerate them but the next
important task is to perform the activity on how to present the menu to the guest.
Are you ready to perform the activity? I’m sure with the concepts and
information learned regarding the proper way of presenting the menu you are now
equipped and ready to perform the said activity.

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12. SELF-CHECK 2.4-2
How are you going to present the menu to a guest?

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ANWER KEY 2.4-2
1.Present the menu when the guests are already seated comfortably and
properly.
1. Menu should be presented right side up. One-piece menu is presented

handed cover face-ups. Book type with multiple sheet menus are presented
open on page of first appropriate major course.
2. Hand menus to the guests with politeness and a smile accompanied with
some introductory suggestive selling recommending “Today’s Special,” for
example.
3. Ladies are presented with menu first
4. No duty or smeared menu should be given.
5. Correction of items in a menu should be in a very neat manner
6. In presenting the menu, one can also say, “May I present to you our menu?”
I’ll be with you in a short while.

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TASK SHEET 2.4-2
Present a Menu and drink list and provide clear

Title:
information to the guest.
Performance Give the Menu book or card, and drink list you must
Objective: be able to present it to the guest.
 Menu book
Supplies :  Menu Card
 Drink list/ Beverage List
Steps/Procedure:
1. Get menu book or card and beverage list from the service station
2. Present it to the guest.
3. Shows politeness in communicating with the guest.
Assessment Method:

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Task Sheet 2.4-2
Criteria YES NO
1. The menu card or book and beverage list is taken

from the right place which is the service station.
2. The content of the menu is check.
3. The menu card made necessary correction if needed.
4. Present the menu to the guest right side up.
5. Present the one-piece menu handed cover face-ups.
6. Present book type with multiple sheet menus open on

page of first appropriate major course.
7. Converse to the guest using appropriate phrases and

in correct manner.

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LEARNING OUTCOME # 5 SERVE AND CLEAR FOOD AND
DRINKS
CONTENTS:
1.Sequence of table service ( a la carte, la carte fine dining with
wine service
2.Safety practices and precautionary measures in serving guest
orders
3.Bussing and cleaning the table
1. Food and beverage collections were collected promptly from service areas,
checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise
procedures
3. Delays of deficiencies in service were recognized and followed up promptly
based on enterprise policy
4. Food and beverage were served courteously in accordance with establishment
standards and hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times
6. Tables were cleared of crockery, cutlery and glassware at the appropriate time
and with minimal disruption to customers
7. Accounts were organized, presented and processed in accordance with
8. Bid goodbye to guests courteously from the restaurant/dining area and table
appointments are re-set
CONDITIONS:
14. 2.EQUIPMENT
• Table
• Chairs
15. 3.TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
16. 4.TRAINING MATERIALS
ASSESSMENT METHODS:

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SERVE AND CLEAR FOOD AND DRINKS

2.5-1 on Sequence of Table
Service
key.
3. Perform Job Sheet 2.5-1 Evaluate your own work using the
Serve food and beverage Performance criteria
correctly and courteously
evaluation

activities
2.5-2 on setting the bills
key.
Organize and present bill to Performance criteria
the guest
evaluation
activities
2.5-2-3 on bussing and
clearing the table
key.
9. Perform job sheet 2.5-2 Evaluate your own work using the
Clean and clear tables, Performance criteria
cutleries and cookery at
the most appropriate Present your work to your trainer for
time. evaluation

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activities

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Sequence Of Table Service (A La Carte Service)

able to perform sequence of table serving (Ala Carte, la Carte fine dining with
wine service).
FOOD AND BEVERAGE SERVICE SEQUENCE
 GREETING THE GUESTS

Greet with a smile
Make the appropriate verbal greeting.
Assist guest with their coats or bags
“Goodmorning/aftenrnoon/evening madam/sir, welcome to Emmanuel’s

Court restaurant! May I suggest a table for you?”
(Guest are led to their table) “This way, please”
If the guests have reservations in the restaurant:
“We have prepared a pleasant table for you Mr. / Ms. _________. This
way please,”
 SEATING THE GUESTS

Seat ladies before gentlemen; older ladies before young ladies.
Give ladies the best view.
(Before guest get seated) “Will this table be alright for you madam/ sir?”
Attend to the guests immediately after setting them. First a smile, then a
greeting. Make them feel comfortable and relaxed.
Remember the guest must be treated as very important persons.

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 LAYING THE NAPKIN / SERVIETTE
Unfold the guest’s serviette/napkin at the right side of the guests and place
it over his/her lap.
“Excuse me Madam/Sir, may I lay your napkin?”
 SERVING WATER
Pour water without lifting the glass from the table, if it is possible to do so.
Lift water glasses to fill them from the table, only when necessary.
Keep water glasses filled – don’t ask if more water is desired.
Exception: When dessert is served, discontinue water service unless a refill is

asked for.
Glasses should only be filled maximum of ¾ full.

Serve water from the right side of the guests using right hand and right foot
forward.
“Your ice-cold water ma’am/sir”

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You can introduce yourself to the guests; stand straight relaxed and be
composed.
“I am _________ (mention first name) your food server for the day and
it’s my pleasure to of service to you.”
 SERVING BREAD AND BUTTER
Wrap the bread or rolls in a napkin using the household (bread center,
edges folded over and meeting in the center, and ends tucked under), and
placed bread or rolls in a bread basket.
Butter curls go into the monkey dish or butter dish, which should be
chilled. Pre-packed butter is also acceptable.
Serve bread and butter to the left side of the guests.
“Ma’am/Sir, this is your freshly baked bread”

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 PRESENTING THE MENU, WINE LIST
Present menu to each guest, ladies first.

In operations with folded menus, the menus should be opened as they
are offered to each guest.
Present the menu from the guest’s right side.
Menu should be presented right side up, that is in a position to be read
without turning them.
“Ma’am / sir, I would like to present to you our menu for your
selection. I will take your order whenever you’re ready.”
 EXPLANING THE MENU and TAKING THE ORDER

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When the guests seem ready to order, stand near the table.
Stand straight, with both feet on the floor.
Offer and explain the house specialties and menu enthusiastically.
Answer the guest’s questions honestly but without speaking badly of any
dish on the menu.
Make suggestions and offer alternatives.
Ask for the order. Address ladies before gentlemen, unless there is an
obvious host who may be ordering in the table.
Hold the order-taking pad in your left hand, with the side towel folded
neatly and draped over your left arm if you are right-handed. If left-
handed reverse.
Circle the table, stand to the right of the person whose order is being
taken.
Be quick, yet courteous.
Maintain a conversational tone even if it’s busy and noisy. Don’t shout
and don’t ask guests to shout their order.
Repeat the guest’s order accurately.
Always smile and be attentive.
SAMPLE PHRASEOLOGIES:
If the guests are ready to order:

“Madam/ Sir, if you are ready, may I take your order now?
If not:
“I’ll be back with you in a short while.”
Offering aperitif:
“May I get you a bottle of martini before your meal?”

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Offer the drink of the month or drink specialty:
“Would you like to try our famous drink of the month? Its _________ a
special concoction of or our bartender. I’m sure you’ll like it.
If the guest cannot decide what to order, offer suggestions and explain the menu.
Be sure you know the ingredients and how it is prepared. This is where your
product k knowledge can be tested. Product knowledge means knowledge means
knowing the product from raw material to finish the product.
“May I suggest the following items? For a starter may I recommend a
light appetizer the chili sweet and sour shrimp salad…. (Mention what is
available) would you like to try it madam / sir?
“May I also bring you our hot steaming Soup of the Day? (Mention the
name)
Suggesting house specialties:

Sir/ Ma’am, our chef has prepared a very special and robustly flavored
entrée today. It’s a special dish of sirloin steak served with baked potatoes
and garden vegetables.”
“Our sirloin is marinated overnight, seasoned with salt, pepper and

secret herbs and spices. And our chef does an excellent job of cooking it.”
Ask the desired manner of preparation
“How would you like our sirloin steak to be done? Is it medium rare or
well-done?”
Suggesting wine:
“May I suggest a bottle of red wine to complement your meal? Our
house is ______ (mention the name of the wine).
For Dessert:
“How about fruit flambé for your dessert?”
For coffee/tea:
“How about freshly brewed coffee or tea to complete your meal.”
Repeating the order:

“Sir, may I repeat your order? You’ll have 1 serving of shrimp salad,
mushroom soup, sirloin steak (medium rare) and fruit flambé. And to
complete your meal you ordered freshly brewed coffee. Did I get your order
right sir?

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Tip! Hospitality means providing excellent service to the guests. Make the order-
taking process easy for you; you should be smart, attentive and can do up selling
to push more of the product lines.
 WRITING THE ORDER
Write clearly, neatly and legibly.

Gather all information needed to complete the order (e.g., degree of
doneness of meat, special request of guests, etc.) indicate ladies’ orders
in some manner to make it easy to serve ladies before gentlemen.
 REMOVING SPARE COVERS / ADJUSTING FLATWARE,

CUTLERIES, GLASSWARE
The spare cover should be removed in a correct manner using a service

salver.
After removing the spare cover, other covers should be adjusted and table
accompaniments should be repositioned.
 SERVING THE BEVERAGE
Serve ladies before gentlemen.

Stand to the guest’s right side, with the beverage tray on the left hand,
parallel to the floor.

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Grasp the glass to be served with your right hand. If it is a stemmed glass,
grasp it by stem, keeping fingerprints off the bowl, if it is a tumbler-style
glass, grasp it at the lower 1 ½ inches of the glass, keeping fingerprints
off the top portion of the glass.
With your right foot, take a step toward the guest, placing your right foot
between two chairs.
Lower your body bending your knees (keeping your back straight) while
reaching forward with your right arm. Your left arm, holding the tray of
remaining beverages, should swing outward, behind the guest, and over
the aisle space. Place, the glass at the right side of the guest, at the tip of
the entrée knife.
Walk forward ( in a clockwise direction)
When all ladies are served, serve the gentlemen.
Serving Drinks:
Mention the name/type of the drink

“Your Ice-Cold soft drinks Ma’am/sir”
 SERVING APPETIZER WINE
Wine is brought to the table before appetizers are served, opened,

presented and served immediately before or after the appetizers are served. ( refer
to techniques in presenting, opening and serving wine)
Presenting the wine:
o Purposes of presenting the wine

1. Allowing the guest to see what they ordered, before opening it.
2. Allowing the guest to see and check the vintage if the bottle agrees with
vintage described on the wine list.
o Technique: Presenting a Bottle of Wine

 Approach the guest from his or her right side
 Hold the base of the bottle in the palm of your left hand with a
folded, clean napkin immediately beneath the bottle. Hold the
neck of the bottle with your right hand.
 Tilt the bottle so guest can easily read the label
 Do not shake or make any sudden movements with the wine.
There may be sediments in the bottle, especially if it’s old red
wine.

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 Mention the name of the wine, the country of origin, and the
vintage (year)
“Sir may I present to you your order of a bottle of chamdor, it’s alcohol-
free, sparkling grape juice from the vineyards of South Africa.
Before opening the bottle ask the host:
“Shall I open the bottle for you?”
TECHNIQUE: OPENING A SPARKLING WINE
Be sure that the sparkling wine is cold. Use an ice bucket with salt, if
necessary, to chill quickly.
Do not shake the wine while transporting it from the bar to the table, or
while opening it.
Take the sparkling wine from the ice bucket. Use a clean napkin, and dry
the bottle. Remove the foil.
Twist the wire hoop, and remove the wire, keeping your thumb over the
cork so that it cannot pop.
Remember to keep the bottle slanted at 45 degrees. Keep your thumb on
top of the cork at all times.
Keep in mind that the pressure from the carbonated wine could force out
the cork at any time once the wire has been removed.
Holding the bottle at a 45 – degree angle, and making sure the bottle is not
pointing to anyone to avoid accident, twist the bottle to loosen the cork.
As you feel the cork start to loosen under your thumb, apply reverse
pressure so you control the release of the cork from the bottle. This will
make it easier to loosen the plastic cork.
The cork should slide out of the bottle, without a pop.
Maintain the 45 degree angle for about 5 seconds to equalize and release
the pressure. Then pour in two motions for each glass- the first pour will
foam, then subside; the second will fill the glass.

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TECHNIQUE: Opening a Bottle of Wine
Using the knife portion of the waiter’s friend (corkscrew) cut the foil just
below the second lip of the bottle, going all around the bottle with one
motion. Do not turn the bottle – the label should be facing the guests at all
times.
Remove the foil, and then wipe the top of the bottle and the top of the cork
with the serviette.
With corkscrew, insert the point in the center of the cork and twist, inserting
the corkscrew until you reach the end of the cork, or until the corkscrew is
fully inserted. Do not turn the bottle – turn your hand.
Pull the long handle end of the corkscrew down, so the lever rests on the lip
of the bottle. With one smooth motion, pull the cork straight out of the
bottle.
If it is a long cork, the cork will not come out in one pull. Finish pulling the
cork out with your hand. Unscrew the corkscrew.
Using a clean serviette, wipe the bottle rim of any dirt or cork fragments.
Wipe from inside of the bottle to the outside, so you do not deposit any
particles that were on the rim into the bottle.
Present the cork to the guest who ordered the wine.
The cork can be presented in a saucer or a clean folded serviette.
TECHNIQUE: Serving Wine
Approach the guest who ordered the wine from the guest’s right side.
Pour about 1 ounce into the glass. Allow the wine to be tasted, and either
accepted or rejected.
“Madam/Sir, would you like to taste the wine first?”
Proceed to serve other guests at the table, serving ladies before gentlemen.
Pour from the right side of the guests, using your right hand, right foot
forward and traveling around the table in a clockwise direction, if
possible.
Fill each glass with 3 to 5 ounces of wine. The wine glass should not be
more than half full at any time.
Replace the bottle in the ice bucket (if white wine or sparkling wine)

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When pouring the wine, never allow the bottle to touch the rim of the
glass.
As you pour, make sure the label is always fronting to each guests.
To pour, use your wrist! Tip the bottle slowly downward until the wine
begins to flow. When the wine has been poured, pivot the wrist, and twist
the neck of the bottle upward, so the wine will not drip from the bottle,
and avoid any spillage.
Touch the tip of the bottle with a clean, folded serviette/napkin to catch
any drip from the bottle.
Refill glasses as they are emptied. Don’t wait to be asked.
SAMLE PHRASEOLOGY:
Presenting the wine:
“Madam/Sir, may I present to you your order of Carlo Rossi. It contains

750 ml, a light-bodied red wine, with 12% alcohol by volume and a good vintage
year of 1999”.
Before opening the bottle:
“Shall I open the bottle for you madam/sir?”

Present the cork:
“Here’s the cork, sir”
When pouring for tasting:
“Would you like to taste it first, sir?”

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 SERVING THE FIRST COURSE (SOUP OR APPETIZER)
Serving the Appetizer, Then the Soup
Within 15 minutes (AXLER: 1990) after being seated, the guest must be
served the appetizers. Server may announce the title of appetizer as it is being
served at the left side of the guest. Say: Oyster Rockfeller for you, Madame. And
Gambas for you, Sir.
When both guests are finished, remove appetizer plates and forks. Say:
May I Remove these? (Hand gesture towards plate and fork).
Remember also the refill water goblets with iced water; unless the guest
signals he/she does not want so.
Soup is served within 10 minutes after the appetizer plates are being
cleared. Again, serve soup bowl with underliner on the left side of the guest.
Remove the bowl with under liner at the right side of the guest. Always
begin with the lady guest.
Through the gentleman guest finishes ahead or at the same time as with
the lady guest, his soup plate is cleared following after the lady guest.

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 SERVING THE THIRD COURSE : Serving the Salad
Serve the salad plate with an under liner in front of the guest at his/her
left side. Always check if the salad fork and knife are still in place unused.
Remember to stay at the left side of the guest, using the left hand when
placing an ordered item in front of the guest.
Clear salad plate with under liner, together with the salad fork and knife.
Position at the right side of the guest.
Serving Entrée (main Course)
Clearing all Dishes

Clearing Condiments
Crumbling Down
Positioning Dessert spoon and fork
The main course should follow within 10 minutes of first or second

course, whichever is the last course served. If no appetizer is served, the
entrée is served within 20 minutes after the beverages service.
Make sure that there is a Dinner fork at the side of the guest and a
dinner knife on his right side.
Remove first the entrée dish together with dinner fork and knife by
standing at the guest’s is right side. Say: May I remove your plate, sir? (Motion
with the right hand towards the dish)

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The BB plate with the knife is remove next. Position at the left side of the
guest since the BB plate is located on this side.
Remove catsup and mustard containers, salt and pepper shakers. Only
the water goblet and beverages glasses should remain on the table. However,
if the beverages glass is empty, suggest another round of the drink. Say:
Would you like to order another round of your drink, madam / sir? A no answer
signals that the glass can be removed.
Using a crumber or a table napkin folded triangularly, crumb into a
salad or BB plate. Never use your hands to catch particles of food.
o Crumbing Down
Remember! The process of crumbing down should always take place after
the main course has been cleared and before the sweet order is taken and
served.
Items used to crumb down:

1. A service plate or B&B plate used with neatly folded napkin on it.
2. The waiter’s cloth or service cloth or a crumber.

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Basic Rules in Crumbing Down
 Crumbing down commences from the left side of the first guest.
The service plate is placed just beneath the lip of the table. Crumbs
are brushed towards the plate using a folded napkin or a crumber.
 The sweet fork/dessert fork is moved from the head of the place
setting to the left-hand side of the cover.
 The waiter now moves to the right side of the same guest and
completes the crumbing down.
 The sweet spoon/dessert spoon is then moved from the head of the
lace setting to the right hand side of the cover.
 Setting Dessert Silverware

Offering Dessert Menu
If dessert spoon is preset above entrée plate, bring down into position;
otherwise set dessert work/teaspoon or fruit knife (if needed). Position at the
left side of the guest using the left hand.
Place a cream and sugar containers on he center of the table within easy
reach of both guests.
Place cup and saucer at the near right of guest. Make sure cup’s handle
is positioned at 5 o’clock angle.
Within 15 minutes of entrees being cleared, set dessert in front of guests.
If there is a special arrangement of dessert item, position it accordingly to
achieve correct merchandising appeal to the guests.
After the service of dessert items, follow immediately the pouring of hot
coffee in to the cups. Remember to ask for guest’s preference before doing so.
Say: may I served you coffee, Madame/ Sir? A reply of “tea, please”, means
that the tea dispenser will have to be secured from the station. Say: I shall be
back with your tea, Madame / sir?

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o Serving Coffee or Tea
 Clearing of Dessert Plates

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Clearing Coffee service
Changing ashtray
Dessert plates will have to be cleared from the right side of the guests.
Remember to ask: May I clean this, Madame/Sir? (Motion with the right hand
towards dessert plate)
At this point, waits staff may start to clear coffee/tea service and ask: Will there
be anything else, Madame/Sir? A no answer signals that the host is ready to
receive the checks.
If quest have an after meal smoke, change ashtray by first covering soiled with
clean one, using the right hand. Then transfer behind back soiled ashtray to the
left hand; and finally, use right hand again to position clean ashtray.
a b c d
 PRESENTING CHECK
“ Ma’am/Sir here is your bill. ( The bill is placed inside the check folder).
 TAKING PAYMENT
“ Ma’am/Sir I received _______(specify the amount to be properly
acknowledged)
 SAYING THAK YOU and BIDDING GOODBYE

“Thank you madam/Sir. We look forward to your next visit

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SELF-CHECK 2.5-1
I. Fill in the Blanks: Fill in the blacks with the correct word or set of words
to complete the sentence. Write your answer in a separate sheet of paper.
4. Serve foods in ___________and temperature.

5. Using a ______or a table napkin folded triangularly, crumb into a salad
or BB plate.
6. Dessert plates will have to be cleared from the_____ side of the guests.
7. Use________ in dishing out different dishes to avoid blending of flavors.
8. Place ________ on the center to keep it balanced.
II. True or False: Identify if the sentences below is true or false. Write your
answer on a separate sheet of paper.
1. The waiter/attendant must always serve the men’s first.

2. Serve and pour all beverage from the right
3. You can reach across the guest.
4. Soiled dishes should be removed after the full meal have done
5. The waiter/attendant must always have a clean napkin or clean dish
towel drape over his left arm in readiness for an emergency.

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I. Fill in the blanks
1. appropriate containers
2. crumber
3. right
4. separate spoon
5. heavy items
II. True or False
1. False
2. True
3. False
4. False
5. True

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JOB SHEET LO2.5-1
Serve food and beverage correctly and

Title:
courteously
Performance Given all the plated foods and glassed drinks you
Objective: must be able to serve food and beverage correctly
and courteously
 Flat wares
 Silverwares
 Glass wares
Supplies :
 Hollowware
 Plated Food
 Glassed Drinks
Equipment : Table, Chairs, Cloths, and Trolley
Steps/Procedure:
1. Transport the food from the kitchen to the service station

2. Arrange the food in the service stand
3. Serve the foods and drinks following the prescribe sequence of food
service.
Assessment Method:

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Job Sheet 2.5-1
Task: Serve food and beverage correctly and courteously
Criteria YES NO
1. Are the foods and drinks gathered and transported

to the service stand promptly?
2. Are the food and drinks arranged to the service stand

properly?
3. Are the food and drinks served following the standard

sequence of food service?
4. Is talking to the guest politely observed?
5. Is an eye to eye contact with the guest done?
6. Are services wares handled correctly?
7. Is focuses on the job to avoid accident observe?

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ORGANIZE AND PRESENT BILL TO THE GUEST UPON REQUEST

able to organize and presents bill to the guest.
Hello! With all the knowledge and skills learned in the previous one, I think
you are now competent to perform the next activity. This lesson is still focused on
the presentation of a bill.
PRESENTATION AND SETTLEMENT OF THE BILL
STEPS PROCEDURES RATIONALE

V. If there are no more The cashier will prepare the Advance preparation can
orders, inform the bill once advised to close the minimize waiting time for
cashier to close the check. bill settlement.
order.
2. Review the bill first Check if the following To avoid errors and guest
before presenting it to information are clearly complaints, all bills must
the customer. indicated in the check. be thoroughly checked
- Name of guest (if charged to before they are presented
room) and the server, table to the guest.
number, date and number of
guests, items ordered and Correction if any must be
quantity of orders. authorized and signed by
- Whether all items that were the supervisor.
served are properly charged;
- for groups, check whether If two checks are used,
one check or individual have both pages clipped
checks are to be made. together to avoid losing or
- sales tax and service charge misplacing any page.
(if added) are added to the
bill; Make sure that the check
_that no item other than number is written on
what is served is included in second check.
the bill;
- right check is used – food
check for food orders,
beverage check for beverage
orders.

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3. Present the bill. Place it in bill folder or tray Give the bill to the host or
with the amount faced down. the gentlemen if the host
is not known.
4. Take payment from If cash is received, count the This will help avoid
the host. money in front of the host. In trouble and
form him outright of the misunderstanding.
amount received.
Ex. “Sir, you gave me P Any shortage should be
1,000.00 settled outright before
leaving the table.
If the bill will be settled by
credit card, the cashier must
get a clearance from the
credit card company before
posting.
Guest must never be
If the card is expired or placed in an embarrassing
suspended, tell the situation especially if they
supervisor for him to are dining with some
discreetly talk to the guest. guest.
Never say he is suspended.

Just tell him that you have
difficulty getting clearance Critical issues like
from the credit card suspended cards or
company. Ask him for any signing privilege should be
other valid credit card. handled by the supervisor
who may also consult with
“Sir, I have difficulty the manager for a decision
obtaining clearance for your on the matter. He/She
credit card. Do you have any must talk to the guest in
other card? private ensuring that the
conversation is not
If he has no other card, ask overheard by other guests.
for cash payment.
“Do you mind settling the bill
in cash instead?” If the customer is a
registered guest in a hotel
If a guest has a signing and wants to charge the
privilege (as in membership bill to his room, check
clubs), check first the status first if he is allowed to
of his account before allowing sign. Some guest accounts
him to sign. are placed on “cash basis”

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in which case the guest is
If the guest’s signing privilege not authorized to sign.
is suspended, the manager The manager must secure
must discreetly talk to the clearance or approval from
guest private. the Accounting/Credit
office before allowing the
guest to sign for charges.
5. Turn over the Wait for the change if any, The receipt must be given
payment to the place it on a change tray and to the guest together with
cashier. give it to the host. the change.
Say “Thank you” to the guest

after giving the change.
Bill slip sample

M I T Mini Hotel and Restaurant
Dipintin, Maddela, Quirino
BILL SLIP
Date: __________ Table #: _____________

No. of Guest: ___ Waiter: ______________
Quantity Item Amount
TOTAL

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SELF-CHECK 2.5-2
TRUE OR FALSE:
Write true if the statement is correct, write false if the statement is wrong.
1. If there are no more orders, Inform the manager to close the order.
2. All bills must be presented immediately to the guest.
3. Correction of bills must be authorized and signed by the supervisor.
4. Any shortage should be settled outright before leaving the table.
5. If the bill will be settled by credit card, the cashier must get a clearance from the
credit card company before posting.

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ANSWER KEY 2.5-2
1. False
2. False
3. True
4. True
5. True

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TASK SHEET LO 2.5-1
Title: Organize and present bill to the guest

Given the proceed bill you must organized it at the
Performance
bill tray or folder and present it to the guest for
Objective:
paying
 Bill
Supplies :
 Bill Tray/ Bill Folder
Steps/Procedure:
1. Get the bill from the cashier

2. Organize the bill
3. Approach the guest
4. Present the bill to the guest
5. Ask the guest on how he/she settle the bill
6. Bring back the bill to the cashier for final process.
7. Return the marked bill to the guest, with a change tray for any change if
there is.
Assessment Method:

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Task Sheet 2.5-1
Criteria YES NO
1. Are the bills in a bill folder or tray organize properly.
2. Are the bill presented to the guest appropriately.
3. Is talking to the guest and co workers politely was

observed?
4. Are the standard operating procedures performed in

settling the bill?
5. Are the amount receive and the bill repeated in front

of the guest
6. Is talking courteously to the guests was observed?
7. Is an eye to eye contact with the guest observed?

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Bussing and Clearing the Table

able to buss and clear tables
Precautionary measures must be observed especially in handling the plates

to avoid accidents. So as to maintain the cleanliness of the table, wipe them with a
damp rag or sponge and let dry, ready for the next use. Check for other unsightly
marks.
BUSSING AND CLEARING THE TABLE
1. To maintain the cleanliness of the table, soiled dishes should be immediately

removed. Ashtrays once soiled, even with just one cigarette should be
changed with clean ones following the procedures illustrated next page.
2. When everyone at the table has finished eating the dish served, remove all
the soiled chinaware, flatware, and glasses. Also pick up condiments that
are no longer used. But do not clear the water glass and coffee cups since
they should be refilled. Removed them only after the guests have left the
table.
Water glass are to be refilled once empty or almost empty.
3. Brush the tables with a clean, moist side towel whenever necessary. Take
care not to spill crumbs on the lap of the customers. Use a small plate to
catch the crumbs as illustrated below.
4. When removing soiled dishes, make an excuse and ask permission from the
guest and say: “Excuse me sir, may I take your plate now?” or “May I clear
the table now?”
5. As a general rule, bus soiled dishes from the right side of the guest.
6. When bussing, follow the standard procedure, the 3S’s – SCRAPE, STACK
and SEGREGATE.
 SCRAPE left over foods and place them in one container.
 STACK together the china wares of the same kind and size.
 SEGREGATE chinaware from utensils and leftovers

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- all cutleries in one container
- all chinaware in one container
- leftovers in one container
7. Remove largest plates first, followed by the smaller ones so that they can be
easily stacked. Place large ones at the center of the tray.
8. Do not stack dishes too high. This can cause accidents and may create
clatter.
9. Avoid overloading trays and bus pans.
10. Never bus across the guest. Stay on the right side of the guest unless
it is difficult to do so that one cannot help crossing. In such case, make an
excuse and say: “Excuse me sir/Ma’am”
11. Never scrape leftover in front or near the guest. Do it few steps away
from the guest.
12. Use appropriate trays for bussing-bar tray for bar items (glasses and
bottles), rectangular or oval tray for chinaware.
13. Bus bottles and glasses separately from chinaware.

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BUSSING AND CLEARING OF TABLES
1. Pick up the first soiled plate 2. Pick up the next soiled plate and
holding the flatware with your thumb. position it as illustrated above.
3. Place the third plate on top of the 4. Stack and segregate chine wares
two plates as illustrated, scrape and together on the third plate.
separate the leftovers on the second
plate, segregate the cutleries on the
other plate a shown above.

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SELF-CHECK 2.5-3
True or False: Identify if the sentences below is true or false. Write your answer on
a separate sheet of paper.
1. Ashtrays once soiled, even with just one cigarette should be changed with clean
ones.
2. Avoid overloading trays and bus pans
3. Remove largest plates first, followed by the smaller ones so that they can be easily
stacked. Place large ones at the center of the tray.
4. When removing soiled dishes, make an excuse and ask permission from the guest
and say: “Excuse me sir, may I take your plate now?” or “May I clear the table now?”
5. Waiters can scrape leftover in front or near the guest.

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ANSWER TO SELF-CHECK
1. True
2. True
3. True
4. True
5. False

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JOB SHEET 2.5-2
Clean and clear tables, cutleries and cookery

Title:
at the most appropriate time
Performance Given you soiled cutleries, cookery and dirty tables,
Objective: you must be able to clean and clear it at most
appropriate time
 Soiled Table
 Soiled Cutleries
Supplies :
 Soiled Cookery
 Trays
Steps/Procedure:
1. Gather all soiled service wares in the one place
2. Sort the service wares by types
3. Bring the soiled dishes by type to the washing areas for washing.
4. Wash the dishes by following the 3 s
5. Cleans and clears the table.
Assessment Method:

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Job Sheet 2.5-2
Criteria YES NO
1. Are the soiled service wares sorted correctly?
2. Are the soiled service wares transported to the

washing area promptly?
3. Are the soiled service wares washed using 3 s method

properly?
4. Are the table clean and clear properly and promptly?
5. Is Coordination with co-workers courteously

observed?

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LEARNING OUTCOME # 6 CLOSE DOWN RESTAURANT/DINING
AREA
CONTENTS:
1.Safety practices in resetting the table
2. Storing service equipment
1.Equipment were stored and/or prepared for the next service in accordance with
2.Restaurant/dining area was cleared, cleaned or dismantled in accordance with

establishment procedures and safety requirements
3.Re-set tables correctly for the next service in accordance with procedures and
requirements
4.Services was reviewed and evaluated with colleagues identifying possible

improvements
CONDITIONS:
19. 2.EQUIPMENT
• Table
• Chairs
20. 3.TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
21. 4.TRAINING MATERIALS
ASSESSMENT METHODS:

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CLOSE DOWN RESTAURANT/DINING AREA

2.6-1 on health and
sanitation practices.
key.
3. Perform Task/ Job Sheet Evaluate your own work using the
2.6-1 Sanitize tables, Performance criteria
chairs and waiters station
evaluation

activities
2.6-2 on storing service
equipment.
key.
6. Perform Task/ Job Sheet Evaluate your own work using the
2.6-2 store service Performance criteria
equipment correctly
evaluation

activities

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Sanitize Tables, Chairs and Waiters Stations

able to use and maintain dining equipment and health and sanitation
practices.
The waiter’s responsibilities do not end with the departure of the

guests. When the guests have left, the tables and service areas must be cleared of
used and soiled items and the tables prepared for use again.
Cleanliness of the table should be maintained at all times. When everyone at

the table has finished eating, the soiled dishes should be immediately removed like
chinaware, flatware, glasses, condiments and ashtrays. Please recall your lesson
in Checking and Preparing Service Equipment, Bussing and Clearing the Table.
Again, quality service requires the use of appropriate serving equipment and
utensils. Dining personnel must be familiar with the various equipment and
supplies for dining service as well as their appropriate usage to prevent breakages
and damages.
SANITATION STANDARDS IN HANDLING SERVICE WARES
1. Set up and serve only the clean and sanitized glasses, cutleries, chinaware
and other service equipment.
2. Equipment should not be exposed to contamination. Keep them in closed
drawers or cabinets, not exposed to open air and dirt.
3. Food delivered for room service must be covered to avoid bacterial
contamination.

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4. All service equipment must be wiped-dry with clean wiping cloths to protect
them from watermarks. The cloths used for this purpose must be segregated
from other cloths and if possible color coded.
5. Handle glasses by the stem or base, cutleries by the handle.
6. Underline bowls with a plate and never serve them with the finger touching
the rim.
7. Avoid touching foods and cutleries with bare hands. Use a plastic scooper
for serving ice, serving spoon and fork for dishing out foods.
8. Never hold/serve the toothpick, straw or napkin with bare hands. Protect
them from bacterial contamination by serving them in wrappers or in their
respective dispenser.
9. When serving additional cutlery or napkin, place them in a small plate to
avoid direct contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the
sauce, meat or dish.
11. When setting up cutleries and glasses avoid leaving finger marks on
them, by carrying them in trays or by placing them inside a cloth napkin.
12. Never serve food and cutleries that have fallen on the floor.
13. To protect food from contamination, keep them covered when they are
not served immediately.
14. Wash and wipe dry food containers before using them.
Here are the sanitation standards in handling service equipment. Some

illustrations are also included.

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SELF-CHECK 2.6-1
Fill in the Blanks: Fill in the blacks with the correct word or set of words to
complete the sentence. Write your answer in a separate sheet of paper.
1. All service equipment must be __________ with clean wiping cloths to protect
them from watermarks.
2. To protect food from contamination, keep them _____when they are not
served immediately.
23.
3. Handle stemmed glasses by the __________.
4. Equipment should not be exposed to contamination. Keep them in closed

drawers or cabinets, not exposed to open air and d
5. When serving additional cutlery or napkin, place them in a __________ to

avoid direct contact with the hand.

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ANSWER KEY TO SELF-CHECK 2.6-1
1. wiped-dry
2. covered
3. base
4. closed drawers or cabinets
5. inside cloth napkin

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24.
JOB SHEET 2.6-1
Title: Sanitize tables, chairs and waiters stations

Performance Given soiled tables, chairs and waiters station you
Objective: must be able sanitize those service wares and
equipment properly
 Soap
Supplies :  Water
 Clean towel
Equipment : Tables, Chairs and Waiters Station
Steps/Procedure:
1. Gather all materials and tools to be used in cleaning
2. Clean , Sanitized and wiped dry tables
3. Clean , Sanitized and wiped dry chairs
4. Clean , Sanitized and wiped dry waiters station
5. Return cleaning tools and materials to the storage rooms.
Assessment Method:

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Job Sheet 2.6-1
Criteria YES NO
1. Are cleaning agents and tools chooses correctly?.
2. Are cleaning and sanitizing of tables performed

properly?
3. Are cleaning and sanitizing of chairs performed

properly?
4. Are cleaning and sanitizing of waiters station

performed properly?
5. Are the cleaning agents clean and stored correctly?

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Storing Service Equipment

able to store service equipment properly.
To maintain the cleanliness of the table, soiled dishes should be removed

immediately of course based on the standard procedures in removing plates and
flat wares.
For main course plates maybe cleared as soon as the guest have finish
eating. Try to be sure each guest is truly finish before clearing the plate to avoid
bothering guest by asking them several times if they are through. A tray or a dish
cart is an ideal tool to carry the supplies and cleaning materials needed to clear
the table. Clear first flatware to the right of the guest, using right hand, picking up
accompanying silver wares. Remove also side dishes such as sauce plate; continue
to pick up empty wine bottle and condiments containers. Move gently and quietly.
Do not rattle or make noise with plates or silver wares as you deliver them to the
tray stand.
Refill condiments and shakers ready for the next use, clean ashtrays,
replace soiled table cloth/table napkin linen and reset table depending on the kind
of service of the hotel or restaurant.
After collecting all silverwares, flatware, glassware, cutleries and the likes,
they must be placed in allocated storage areas.
Pointers to be considered in storing of equipment.
1. Clean and wipe dry all equipment before storing them.

2. In sorting:
 Scrape all left over by hand.
 Sort dishes according to size.
 Stack dishes in separate files

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 Cups and saucers should be inverted in racks.
 Place silverwares in tray for pre-soaking: pre-soak glass, cream served
3. In Racking:
 Rack dish according to size.
 Do not overcrowd dishes, overcrowding results to poor cleaning and increase
breakage.
 Rack silver in special containers with their handles down. Do not overcrowd
them. The ideal is 15 pieces per compartment.
 Stack trays and wash them separately.
4. In handling clean dishes:
 Handle dishes by the edge, cups and silver by the handle, stemmed glasses
by the stem and tumblers by the base.
 Keep the dish storage area clean at all times.
 Keep dish rack away from the exit and the machine.

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JOB SHEET 2.6-2
Title: Store Service Equipment correctly
Performance Given all clean and sanitized service wares, you

Objective: must be able to sort, segregate and store those
service equipment in their prescribed storage area.
 Flatware
 Silverwares
Supplies :
 Glassware
 Hollowware
Equipment : Storage Cabinet
Steps/Procedure:
1. Gather all service wares

2. Sort and segregate service wares
3. Store service wares.
Assessment Method:

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Job Sheet 2.6-2
Criteria YES NO
1. Are the service wares sorted and segregated properly?
2. Are the service wares handled correctly?
3. Are the cabinets /storage cleaned religiously?
4. Are the service wares stored following the standards

operating procedures?

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EVIDENCE PLAN
Competency
Standards
Unit of Provide food and beverage service
Competency
Ways in which evidence will be collected Demonst Writte Interview
ration n /
The evidence must show that the candidate…. examin Questioni
ation ng
 Prepared table appointments before setting
the table √
 Sanitized all pre-set equipment/utensils with
sanitizing agent √
 Wiped dry all sanitized equipments and free √ √
from spots and marks
 Checked for completeness, balance and √
uniformity, order, eye appeal and time lines
of standard table set-up
 Lead customers toward table
√
 Endorsed guests to captain or waiter and
assist them in getting seated according to √ √
table allocation
 Presented menu and drink list √
√
 Taken and recorded orders accurately
√ √
 Recommends and suggests guests’ with drink √
and meal selection
 Answered customer questions on menu items √ √
in accordance with enterprise policy
 Operated the ordering systems correctly in √
 Provided glass ware, service ware and cutlery √ √
suitable for menu choices and adjusted in √
accordance with enterprise policy.
 Collected food and beverage collections from √ √
service areas correctly
 Food and beverage were served courteously √ √
in accordance with establishment standards
and hygiene requirements.
 Served additional food and beverage at the √ √
appropriate times
 Cleared tables form crockery, cutlery, and √
glass ware at the appropriate time and with √

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minimal disruption from customers.
 Handled guests’ complaints √√√ √ √
 Organized, presented and processed √ √

accounts in accordance with establishments
procedure
 Bid goodbye to guests and re-set table √
appointments correctly √
 Stored and/or prepared equipment for the √
next service in accordance with √
 Clean, cleared and dismantled restaurant/ √
dining area in accordance with establishment √
procedures and safety practices.
 Re-set tables correctly for the next service in √
accordance with procedures and
requirements
 Reviewed and evaluated services with √
colleagues identifying possible improvements.
Prepared Leonida P. Bartolome Date:
by:
Checked Date:
by:

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Demonstration Checklist
Candidate Name:
Assessor Name:
Date of Assessment:
Time of Assessment:
Instructions for
Demonstration:
Materials and Equipment
Service wares( China wares, flat wares, cutleries, glasses,
condiments, tables and chairs, linens, table cloth, napkins, oval tray,
bar tray, bus pan)
Put a √ to show if the evidence is demonstrated
During the demonstration of skills, did the Yes No N/
candidate: A
 Prepared table appointments before setting the
table
 Sanitized all pre-set equipment/utensils with
sanitizing agent
 Wiped dry all sanitized equipments and free from
spots and marks
 Checked for completeness, balance and uniformity,
order, eye appeal and time lines of standard table
set-up
 Lead customers toward table
 Endorsed guests to captain or waiter and assist
them in getting seated according to table allocation
 Presented menu and drink list
 Taken and recorded orders accurately
 Recommends and suggests guests’ with drink and
meal selection
 Answered customer questions on menu items in
accordance with enterprise policy
 Operated the ordering systems correctly in
 Provided glass ware, service ware and cutlery
suitable for menu choices and adjusted in
accordance with enterprise policy.
 Collected food and beverage collections from
service areas correctly
 Food and beverage were served courteously in

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accordance with establishment standards and
hygiene requirements.
 Served additional food and beverage at the
appropriate times
 Cleared tables form crockery, cutlery, and glass
ware at the appropriate time and with minimal
disruption from customers.
 Organized, presented and processed accounts in
accordance with establishments procedure
 Bid goodbye to guests and re-set table
appointments correctly
 Stored and/or prepared equipment for the next
service in accordance with establishment
procedures
 Clean, cleared and dismantled restaurant/ dining
area in accordance with establishment procedures
and safety practices.
 Re-set tables correctly for the next service in
accordance with procedures and requirements
 Reviewed and evaluated services with colleagues
identifying possible improvements.
Candidate’s Demonstration was:
Satisfactory Not Satisfactory

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PROVIDE FOOD AND BEVERAGE SERVICE
INTERVIEW QUESTIONS
Candidate’s
Name:
Put a check if the candidates answers are Satisfactory Not
satisfactory or not Satisfactory
1. How will you handle guest’s
complaints?
2. What are the different types of food
service? Can you give the difference
between each of them?
3. Explain the typical flow structure of
service within a food and beverage
service department.
4. What will you consider when you are
giving suggestive selling?
5. Why is it important for a dining
personnel /waiter to study the
establishment’s menu?
6. What is the importance of considering
guest’s special requests, and
dietary/cultural requirements?
7. What is the proper way of taking
orders?
8. How will you present food and beverage
menu to guest?
In general, candidates answer to questions are:
Satisfactory Not Satisfactory
Candidate’s Signature:
Assessor’s Signature:

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WRITTEN EXAM
TEST I: MULTIPLE CHOICE I: CHOOSE THE CORRECT ANSWER AND ENCIRCLE

THE LETTER OF YOUR CHOICE:
1. What is the other term for “ Russian Service”?

a. Buffet service b. Family service c. Plate service d. Platter service
2. Who to serve first with a number of guest in the table?

a. Child b. Gentleman c. Host d. Lady
3. What is hors d’ oeuvre?

a. Appetizer b. Dessert c. Main Course d. Sorbet
4. What kind of meat when server use is applesauce?

a. Beef b. Lamb c. Pork d. Veal
5. What kind of vegetable is morel?

a. Lettuce b. Mushroom c. Onion d. Tomato
6. What is the most expensive caviar?

a. Beluga b. Iranian caviar c. Ossetra d. Sevruga
7. What 3S mean in the restaurant dictionary?

a. smile, shout, shy b. support, share, short
c. standard, summary d. scraping, segregating, stocking
8. What first item/s the server should remove from the table to show that the
table is ready for cleaning and resetting to the next service?
a. ashtray b. napkin c. salt & pepper shaker d. water goblet
9. What is the dinner plate size in diameter?

a. 12” b. 10” c. 9” d. 8”
10. Who to report to when guest complain about service?

a. colleagues b. executive chef
c. security guard d. supervisor/manager
11. When guest is seated, what is the item the server is removing from the
table and placing on guest lap?
a. Dinner plate b. napkin c. salt & pepper shaker d. table cloth

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12. How will you handle complaint?
a. give guest souvenir, offer them food
b. ignore guest, pretend doing something
c. run and snub the guest, laugh at them
d. stop and address the complaint, clarify the problem
13. What is the main ingredients when making sabayon?

a. egg shell b. egg white c. egg yolk d. quail egg
14. Using American service, which side of the guest you use when serving
beverages?
a. Front b. Left side c. Right side d. Top side
15. What is the correct sequence in serving meals?

a. salad, coffee, main course, soup
b. soup, salad, main course, dessert
c. main course, dessert, soup, salad
d. coffee, appetizer, main course, salad
16. What jewelry the server is allowed only to wear?

a. anklet b. bracelet c. necklace d. wedding ring
17. What are the three different method of cleaning and sanitizing?
a. 3 bucket method b. 3 range method
c. 3 cleaning method d. 3 washing method
18. How long, at least, a waiter can wash his hands using soap in running
water at the sink?
a. 10 seconds b. 20 seconds c. 30 seconds d. 40 seconds
19. What most not allowed doing by the guest when queuing at the buffet
table?
a. Counting money b. rubbing hands
c. smoking cigarettes d. talking to colleagues
20. The usual code for “out of stock” item is

a. 27 b. 34 c. 48 d. 86

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ANSWER TO WRITTEN EXAM
1. C
2. A
3. A
4. D
5. B
6. A
7. D
8. A
9. B
10. D
11. B
12. D
13. C
14. C
15. B
16. D
17. A
18. B
19. C
20. C

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RECORDS OF ACHIEVEMENT
Module: Provide Food and Beverage Service
Learning Outcome # 1 : Prepare Dining/Restaurant Service
1. Dining/Restaurant areas and customer facilities were checked for cleanliness
prior to service and corrective actions were taken when required.
2. Dining environment was prepared and adjusted to ensure comfort and
ambience to customers as appropriate.
3. Set up furniture in accordance with enterprise requirements, bookings,
customer request, convenience and safety.
4. Equipment were checked and prepared for service.
5. Menu variations and daily specials were verified with kitchen staff based on
establishment policy and guidelines.
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________
Learners have satisfied the above performance criteria.
Learner’s signature : ______________________
Trainer’s signature: _______________________
Date: ___________________________________

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Learning Outcome # 2 : Prepare and set tables
1. Prepare and set tables according to establishment and /or customer’s
special request.
2. Check cleanliness and condition of tables prior to service.
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________
Learners has satisfied the above performance criteria.
Date: ___________________________________

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Module : Provide Food and Beverage Service
Learning Outcome # 3 : Welcome customers
6. 1.Lead the customer towards the table
7. 2.Walk a little a head of customer when escorting
8. Endorsed them to the captain or waiter and assist them in getting

9. Captain or waiter pulled the chair for the lady and assist her in
getting seated
10. Presented menu and drink lists
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
___________________
Date: ___________________________________

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Learning Outcome # 4 : Take and process orders
1. Orders are taken and recorded accurately with minimal disruption to
customers
2. Recommendations and suggestions are made to assist customers with drink
and meal selections
3.Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy
4. Information about any special requests, dietary or cultural requirements are
relayed accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with establishment
procedures
2. Glassware, service ware and cutlery suitable for menu choices are provided
and adjusted in accordance with establishment procedures
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_______________________________________________________________

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Date: ___________________________________
Learning Outcome # 5 : Serve and clear food and drinks
1. Food and beverage collections were collected promptly from service areas,
checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise
procedures
3. Delays of deficiencies in service were recognized and followed up promptly
based on enterprise policy
4. Food and beverage were served courteously in accordance with establishment
standards and hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times
6. Tables were cleared of crockery, cutlery and glassware at the appropriate time
and with minimal disruption to customers
7. Accounts were organized, presented and processed in accordance with
8. Bid goodbye to guests courteously from the restaurant/dining area and table
appointments are re-set
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_______________

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Date: ___________________________________
Learning Outcome # 6 : Close down restaurant/dining area
Equipment were stored and/or prepared for the next service in accordance with
Restaurant/dining area was cleared, cleaned or dismantled in accordance with

establishment procedures and safety requirements
Re-set tables correctly for the next service in accordance with procedures and
requirements
Services was reviewed and evaluated with colleagues identifying possible

improvements
.
COMMENTS :
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________
Date: ___________________________________

200
Elsa A. Munsayac
REFERENCES
Claudio, Virginia Serrano. MEAL MANAGEMENT & TABLE SERVICE
Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK
Erdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIINES
Roldan, Amenila S. FOOD SERVICE AND BARTENDING
Gapuz, Christielynda. WORKBOOK IN WAITERING
Ditan, Joseph Linford. FUNDAMENTALS OF FOOD & BEVERAGE SERVICE

OPERATION
Brown, Graham. THE WAITER’S HANDBOOK
Buted, DEXTER R. BASIC RESTAURANT SERVICE
www.Questia.com/Journals. Google Ads. Questia Online Library

Www. Wikipedia.com

200
Elsa A. Munsayac

Competency-Based Learning for Tourism Food and Beverage Services

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COMPETENCY BASED LEARNING MATERIAL

FOOD AND BEVERAGE SERVICES NC II

PROVIDING FOOD AND BEVERAGE SERVICE

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

Date Developed: Doc. No.

This module was prepared to help you achieve required competency in

Date Developed: Doc. No.

NO. UNIT OF CORE MODULE TITLE CODE

1 Provide a Link Between Providing a Link Between TRS512316

Date Developed: Doc. No.

Unit of Competency : Provide Food and Beverage Service

Date Developed: Doc. No.

o Table appointment is prepared before setting the table

Date Developed: Doc. No.

Date Developed: Doc. No.

LO1 Prepare dining restaurant for service.

Date Developed: Doc. No.

LO2 Prepare and set tables

2.2 Tables are dressed according to establishment standard procedures

LO3 Welcome customers

Date Developed: Doc. No.

LO5 Serve and clear food and drinks

Date Developed: Doc. No.

LEARNING OUTCOME # 1 PREPARE DINING/RESTAURANT

Date Developed: Doc. No.

Demonstration, Interview, Portfolio, Written Test

Date Developed: Doc. No.

2. Answer to Self Check Compare your answer to the answer key

Present your work to your trainer for

Keep a copy of your work for the next

Present your work to your trainer for

Keep a copy of your work for the next

Present your work to your trainer for

Keep a copy of your work for the next

Date Developed: Doc. No.

INFORMATION SHEET 2.1-1

Date Developed: Doc. No.

Date Developed: Doc. No.

Preparing customers and dining areas

Approach your preparation tasks thoughtfully and in logical order. Spend a

PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES

Date Developed: Doc. No.

PURPOSE CHINAWARES FLATWARES HOLLOWARES

Date Developed: Doc. No.

Date Developed: Doc. No.

ANSWER KEY 2.1-1

Date Developed: Doc. No.

2. for soup  Soup bowl with  Soup spoon  Soup tureen if

3. for salad Wooden or  Salad knife and  Wooden or crystal

INFORMATION SHEET 2.1-2

Date Developed: Doc. No.

The Pyramid Napkin Fold

This classy napkin folding technique is simple,

1. Lay the napkin face down in front of you.

2. Fold the napkin in half diagonally

3.Rotate the napkin so the open end faces away from

4.Fold the right end up to meet the far corner

Date Developed: Doc. No.

6. Turn the napkin over, keeping the

7. Fold the napkin in half by bringing the

8.Turn the napkin over again, this time keeping

The Arrow Napkin Fold