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.
The arrangement varies across various cultures. The rules for laying a table are not rigid. They
are followed to facilitate dining and making the table neat. The basic rules for laying the tables are
given below:

 Table Linens: Table linen has to be laid properly. A white cloth is preferred but not
mandatory. The only rule is to make sure that linen patterns and china patterns don’t
clash.

 Chargers: Chargers or dinner plates should be placed on the table first. Chargers are
decorative elements that are placed underneath plates to add color or texture to the
table. Each plate should be set in the center of the place setting and each place setting
on the table should be set equidistant. The rest of the components used to set a formal
table will be set with the dinner plate in mind. If a charger is used, soup and melon bowls
will be placed on top. The charger will generally be removed just before the main course.

 Napkins: Linen napkins should be folded elegantly and placed in the center of the dinner
plate.

 Silverware: Silverware is to be placed in order of use. In other words, the diner will start
at the end and work his way in. The first course will use silverware farthest from the
dinner plate, while the last course will utilize the silverware closest. Place all silverware
an inch from the table’s edge.
  Knives: Set knives on the table to the right of the dinner plate. Technically, one should
only use a knife if one is cutting meat; however, up to three knives can be placed on the
table, in order of use. Blades should face inside, towards the table setting.

 Forks: Forks are to be set to the left of the dinner plate in order of use. In most cases,
there are three: one each for seafood, the main course and the salad. When dining
formally, salads are generally served at the end of the meal.

 Spoons: Spoons are set to the right of the knives in order of use. If there is a melon
course, this spoon will be set closest to the plate with the soup spoon on the end. If there
is a dessert spoon, this will be set above the plate. Coffee spoons are set on the saucer
when it’s time for dessert.

 Glasses: Glasses are set above the plate to the right in order of use. From left to right:
Water glass, red wine glass, white wine glass, champagne flute (if ordered).
 Dessert: Dessert plates and coffee / tea cups will be set out after dinner. If a fork is to be
used with dessert, this will be placed on the dessert plate. A dessert spoon should have
already been set above the dinner plate. Coffee spoons should be placed on the saucer.
Coffee / tea mugs aren’t used for a formal dinner.

One of the technical terms very often used in the hospitality industry is a “cover“. What does this
mean? There are 2 definitions according to the context

 When discussing how many guests a restaurant or dining room will seat or how many
guests will be attending a certain cocktail party, we refer to the total number of guests
concerned as so many “covers”.

 When laying a table in readiness for service there are a variety of place settings, which
have to be laid according to the type of meal and service being offered. This place setting
is a type of cover being laid. In other words a cover denotes all the necessary cutlery,
 flatware, crockery, glassware and linen necessary to a lay a certain type of place setting
for a specific meal.

A LA CARTE COVER:

This cover follows the principle that the cutlery and flatware for each course will be laid just
before each course is served. The traditional cover given below represents the cover for hors d’
oeuvres which is the first course in a classic menu sequence.

Fish plate Serviette Fish knife Fish fork Side plate Side knife Wine glass

When an a la carte cover is being laid, the cutlery and flatware required by the guest for the dishes
ordered will be placed course by course. In other words there should not be at any time during the
meal, more cutlery and flatware on the table than is required by the guest at that specific time.

TABLE D’HOTE COVER:

This cover follows the principle that the cutlery and flatware for the entire meal will be laid before
the first course is served.

The traditional cover is given below:

Serviette Soup spoon, Fish knife, Fish fork, Meat knife , Meat fork, Dessert spoon, Dessert fork,
Side plate, Side knife, Wine glass.

When a Table d’hote cover has been laid, the steward should remove, after the order has been
taken, any unnecessary cutlery and flatware and really any extra items that may be required.After
the above covers have been laid, the table-layout should be completed by the addition of the
following items:

Cruet set Ashtray Bud vase

All applicable cutlery and flatware should be laid 1.25 cm from the edge of the table. Water goblets
after polishing should be placed at the top right-hand of the cover.

It is of paramount importance for any food and beverage professional to have a sound knowledge
of the types of service styles given above. And yes, remember practice makes a man perfect

How to serve different beverage items.

As different drinks require different service techniques. There are four main types of drinks that
we serve in our restaurants and bars that require a different service technique. These types are:

Blends, juices, healthy juices Soft drinks from cans or bottles Wines
Hot beverages (coffee & tea)

However, one important rule applies for all of these drinks, which is that we serve the drinks from
the right of the guest.

Blends or Juices:

These drinks are prepared by the bar staff and the glasses are usually filled at the bar. This means
that for the host or hostess, all that needs to be done is to place a coaster on the table for the
beverage.
Soft Drinks from Cans or Bottles:

The procedure for serving soft drinks is really quite simple and nothing to worry about. When you
receive the drinks from the bar, they should still be in their can or bottle, place on a tray with the
glassware (usually a highball glass). Ice and lemon should only be there if the guests requests it.
Remember, it is 6 Senses policy not to serve ice in beverages unless requested by the guest.

Once you arrive at the table, place the coasters down at the correct position on the table. Then
place the glass, open the can and fill the glass, (if you have a bottle it is permissible to open this
prior to arriving at the table). Once you have filled the glass, pour the remaining beverage into the
decanter, whilst the decanter is still on the tray. Then place the decanter on the second coaster. If
you are pouring a beer, fill the glass, then leave the bottle on the second coaster. Offer ice and
lemon separately. Ensure ice is served throughout the period the guest is in the restaurant.

Wines:

Serving a wine is again really quite simple. Once the guest has place the order, the wine waiter
(sommelier) should find the bottle. The sommelier should present the bottle, cradling it in the
hand with the label facing the guest who ordered. Once the guest has approved the bottle, you
should place it on the table and remove the lead. Use the cork screw to remove the cork, place it
on a small side plate and present this to the guest who ordered. Once he/she has shown his/her
approval, pour a small fine measure into the glass fo the guest who ordered, making sure not to
spill any wine. Allow the guest a few moments to check the wine, if the guest approves, pour the
recommended quantity into each glass, leaving the glass of the host until last.

Hot Beverages:

Once you have taken the order for the hot beverages and run the order through to the outlet, place
the sugars/milk on the table. Make sure you offer the guests of the option of Milk, Skimmed Milk
or Soy Milk. If possible place them between the hosts in the middle of the table. Once this is done,
the drink should be ready for pick up. If it is coffee, it should either be in a plunger, or in the case
of an espresso or cappuccino etc, in a cup. All teas should be served in a teapot. When serving the
drinks before placing them down on the table, check that the cup handle points to 4.30 and the
spoon in parallel above. Ensure coasters are available and used to prevent the tables from
“burning”. Also make sure we serve a small “butter dish” with under liner to put the empty tea bag
or the lemon from the tea.
Serving Champagne

Serving any sparkling wine like champagne is little bit sophisticated. As champagne is a sparkling
wine and it is costly, so years of practice and deep attention is necessary to serve it properly.
Serving of champagne is quite similar to that of any other wine however the method or procedure
of opening bottle differs. If you really like to know the steps then pay your deep attention and read
the tutorial and watch the videos to know better.

How to serve champagne:

 First present the wine list to your guest. There will be champagne list. Sometimes it may
happen that you are out of stock. So be sure which champagne you have in your stock.

 Before serving champagne try to learn details about it. Learn their brand name, regions,
alcoholic content etc. Superior champagne, which are the finniest champagne of all,
generally found in French. So learning about some popular French champagne will be
helpful.

 After taking order from the guest, prepare BOT 
(Beverage Order Ticket). A BOT is like
KOT (Kitchen Order Ticket) and it also made in triplicate. Among these 3 copies, one is
made for waiter, one is for bartender and another is for cashier.

 After preparing, give one copy of BOT to bartender and receive the order champagne
bottle. Always remember champagne is served chilled, at 45 Degree F, wrapped with a
napkin and covered with another one which is called “Baby Wrap”. Just after receiving
the bottle from bartender, place it in refrigerator or cooler.

 Now let’s learn how to set up table for serving champagne. Champagne is served in
champagne flutes, champagne tulip and champagne saucer.
  The glass should be placed below the water goblet on the right of each cover.

 You should bring the champagne in a champagne bucket in a stand with ice. Keep it on

the right of the host.

 The pressure of the champagne bottle should be around 4.925 kg per square cm. Do

give much care on not to shake otherwise pressure will build up and create accidents.

 Present the wrapped bottle of champagne to the host for his confirmation. While

presenting label should be facing toward guest so that he can read it.

 After being confirmed from the host, proceed to the next procedures. After presentation
keep the bottle in wine cooler. The neck of the bottle should be kept 
pointing toward
ceiling so that if cork released by mistake then no one gets hurt.

 To open the bottle properly, first cut and remove the foil cover and tourniquet. Then place
your thumb on the cork and at the same time remove the cork, harness and hood by
twisting the bottle to loosen the cork. This is the best way to open the bottle to avoid
pressure growing, never do the reverse. Keep the angle of the bottle at 45 degree and
must be pointed toward ceiling.

 After opening proceed to serve the guests clockwise. Serve Ladies first then others and at
last to the host.

 Pour one third of the glass. Refill the glass periodically.

 To avoid spillage, before filling the glass fully, just gently turn the bottle with a twist.

 After pouring sufficient amount of champagne, rewrap the bottle with a temporary

bottle stopper and replace in the ice bucket or chiller with a napkin wrapped on it.

Beer is a popular beverage item served in restaurant. According to Wikipedia, Beer is the oldest
and most widely used alcoholic beverage and after tea and coffee, most popular drink in the
world. So, if you are working in hotel or restaurant then you should have sound knowledge on
how to serve beer properly. Let’s learn the trick:

How to Avoid Foam:

First proceed to the table to serve beer. When filling the glass with beer pour it at a slow steady
pace and endeavor to pour the beer to flow down on the opposite side wall of the glass.
If the
beer glass is already full and there is still some more beer remaining in the can/bottle, leave the
can/bottle on the right side of the beer glass.
Things You Should Consider:

Ensure to open the top of the can/bottle beer before approaching the guest and you have one glass
prepared for each beer ordered.
Place the glass down on the right hand side of the guest.

Ask the guest politely, “Would you like me to pour your beer for you sir/madam.” If they
say no, place the beer can/bottle on the right hand side of the glass a 3:00 o’clock position. If the
guest says yes, proceed with the following steps. Bring the beer can/bottle of the drink tray, with
your right hand and begin to pour the beer very slowly (ensure that the can/bottle does not touch
the rim of the glass).

Whilst pouring the beer slowly on the opposite inside wall of the glass, watch the glass filling with
beer (if the beer starts appearing to have too large amount of head, stop for a few seconds, until
the head subsides, then proceed.
Stop pouring beer when the glass is already full. There should
only be approximately 2-3cm volume of head in the glass (though some guests may prefer a larger
head). If there is some remaining beer in the can/bottle place it on the right hand side of the glass
at 3: 00 o’clock position.

Remove empty can/bottle with your right hand from the guest’s right hand side and place it on
your tray and return it to the Bar or Back-of-House.
When the beer glass has only 1/3 of beer
remaining politely ask the guest if he/she would care for another beer. E.g “Excuse me
Sir/Madam would you care for another beer?”

How to Take Guest Orders in Restaurants

Taking an order is a very skillful art which reflects efficiency and standard of both waiter and the
establishment. Every Food & Beverage Service staff should have good command over order
taking skill to ensure that each guest gets proper food he ordered and importantly in right
sequence.

Here are some food & beverage order taking tips:

1. First give time to guests after his arrival to feel comfortable with the environment.
 2. After the
guest is seated and feel comfortable then present the menu and stand away to give guests some
time to decide what to order. Remember don’t be hurry. Give proper time to the guest. Try to
evaluate guest and understand when reaches to decision to order.
 3. When you feel to that the
guest wants to order then approach toward him and courteously ask this way “May I take your
order sir” or “Would you like to order now?”

 Before taking order first ensures that you are fully ready. You have to have a notepad, a
pencil or a pen and an eraser to take notes.

 Although ordering depends on guest but try to maintain sequence that means first
convince the guest to give beverage order and then food.

 Don’t lean too close to the guest and especially the host is a lady guest and also don’t
keep one hand in your back. Just be smart, stand straight to the left side of the guest and
bend slightly forward to guest.

 Always focus on what guest order. It will make guest insulted if he has to repeat his order
again or again or if your attitude shows that you are not concentrating to him fully.

 It is must for a waiter or server to have full command on the menu items. Guest may ask
different types of questions. So be prepared for that. You should know what are the
ingredients of the foods you are offering, what is the special food of the day, which food is
not suitable for vegetarians or different religious people etc.
 Many times it may be happened that guest are uncertain what to order. In that case it is
your time to show some expertise. You can give him some options to choose by asking
this way “Do you like to have smoked English ham or roast beef with gravy ” or “May I
suggest you to have any Indian dishes ”

 It is very important to keep sequence while you present food. In your notepad you have to
write down both the sequence of the food and the person who order. Generally it is done
by clockwise direction. First take order from host and then start following to his right and
give an identification number to each guest. Another way is to give number to the person
who is sitting nearer to the service door. You should plan some coding method by your
own so that you can easily understand who order which food. As a professional server
you should not ask that “who order xyz ” or it will look worse if you place wrong food in
front of wrong guest.

 Generally guest order appetizer, then beverages then main courses and at last some
dessert items. So if guest order haphazardly, it is your duty to serve food according to the
sequence.

 Give proper time to guests to enjoy their beverage items. If the glass gets empty then you
can graciously ask him whether he wants replenishment or not by saying this way “Would
you like to replenish your glass, sir?”

 If the guest is in hurry and seek your assistance then suggest him some “Ready to serve”
food items rather “Cooked to order” items.

 Suggestive selling is a good skill of a waiter but if your guest is a couple or student then it
is advisable not to suggest hugely expensive foods. You have to keep increasing your
sells but also remember not to lead your guest in an embracing situating. This may
hamper repeat guest.

 Repeat the food items guest orders and ask him whether he want to have anything else
or not.
How to Handle “Wrong Order” (SOP)

“Wrong Order” means that situation when a waiter approach a guest to serve his order but guest
give a reply that he even don’t order this item at all. Anyway, although it is unexpected but
sometimes due to high volume of guest or improficiency of a waiter (most of the time newly
recruited) wrong order may take place. Don’t be panic. We all are human being, so do apologize
your guest for serving wrong food and follow these steps which are classified into 2 categories,
food & beverage:

Step-1: After serving food if your guest Replies: “I did not order this” then it may happen that:

You have delivered food into wrong table
You note wrong order. For example, guest order 15 no
item but you wrote it as 50! Kitchen staff does not provide proper item upon your KOT

Whatever the reason is if you found it is your mistake then do apologize as early as possible and
inform him that you will rectify immediately. Also never argue with you guest or colleagues to
prove that you were wrong. As a server it is your prime duty to serve your guest properly and stay
on your task. Blame seeking is not to be entered into at any stage. Making proper solution of the
problem can be possible after service period.

Step-2:

Cancel the dish and register the new dish, the kitchen will receive a print out to cancel the dish.

Step-3:

The Supervisor should delete the items from the guest’s check in the POS system and add the
newly ordered item.

Step-4:

As you know guest will not pay for wrong order. So the order should not be cashed off and write
proper reason on official check with a signature by the outlet manager.

Step-5:

The chef or kitchen personnel should decide what will they do with wrong order.

Step-6:

If it happens that you approach in wrong table and can immediately understand than you should
serve into the proper table and by this way you can avoid wrong order.

Note:

Generally “wrong order” is an accident which does not occur regularly. But if it happens regularly
with all the waiters then there may be any big problem in your system or if it happens with any
particular person then again and again then it indicates his lack of proficiency. Proper training
can solve the problem.

Beverage:

Follow step-1 to 4 discussed previously.

Step-5:

Return the wrong order to the service bar. Bartender should try to save the beverage for future
selling. He should follow these steps:

Remove any ice.
Opened soft drinks and juices may be resold
Spirits or hard liquor should
have the Liquor kept in the
glass, should another order take place
Beers may be resold (so long
as they are resold within Half an Hour)

Follow step-6 and the note discussed earlier. Hopefully now you get the idea on how to handle
wrong order. Keep in touch.