UNIT 2

Preparation for Service

Hygiene, Safety and Sanitation in the Restaurant

Objectives:

At the end of the chapter, the student should be able to:

Understand importance of safety at work;

Identify the causes for safety hazards and the corrective measures to be taken; and
Understand how and why standards of sanitation should be adhered to.

Hygiene and sanitation are the foremost considerations in setting-up and managing a
food service business. The quality of food has been something that has always been held
in high regard. It is the responsibility of the food service operator to take care of the
health of the customers and workers. This can be done through knowledge of proper
hygiene and sanitation even before the operation starts.

The level of training for employees working in the food industry in general needs to
be increased. This is a responsibility that the food industry has to their clients and the
general public. It is important that this training be communicated in language that all
employees understand. Practices and procedures must be translated for all employees, no
matter what language they speak. Proper hygiene practices should be communicated prior
to employment and reaffirmed with periodic training programs.

Because you are working with the public, careful attention must be given to your
personal hygiene and grooming. Hygiene means practices that promote personal
cleanliness and good health, and grooming means the process of making your appearance
neat and attractive. For proper appearance and to look well physically, you must have the
proper amount of rest each night. Bathe daily, and apply an antiperspirant to prevent body
odors. Brush your teeth, use a mouthwash, and see a dentist twice a year. Use breath
mints or breath sprays at work. Never smoke or chew gum in front of guests. Wear your
hair in a simple, stylish manner pulled back from your face, and avoid extreme hairstyles.
Be sure your hair is clean and combed. Use effective hair restraints, such as caps,
ponytail bands, headbands, barrettes, and other accessories designed to be part of the
uniform, to prevent the contamination of food or food contact surfaces.

Serves should be sure their hands and nails are clean, because they are on display and
touching food and utensils. Scrub your nails, and trim them to a short, even length.
Female servers may wear a conservative color or clean nail polish. Keep your hands
away from your hair and face. Wash your hands thoroughly with soap after using the
restroom, clearing soiled dishes, or handling money. Male servers should be clean
shaven. Female servers should use a minimum amount of makeup, such as a conservative
application of eye makeup and lipstick. Perfumes and colognes do not enhance food
aromas and should not be worn. Check your total appearance in a mirror before you start
work. Ask yourself, “If I owned a restaurant, would I want me as an employee?”

A. Water

This is to ensure the cleanliness of the food, equipment at the dining area, and the
surroundings. Make that you have clean water containers that are always covered. It
should be boiled if you are not sure if it is safe from germs and other bacteria. You may
use water purifier or buy mineral water if you have enough funds. Clean water is one of
the most important aspects in food industry because it is frequently used not only with the
food but also in other components.

B. Clean Surroundings
Dirty and messy working areas bring about most cases of food contamination of
food poisoning. Pests and insects like rats, flies and cockroaches that touch the food
brings bacteria that may cause disease. Because of this, cleanliness, orderliness and
maintenance of a pest control system in the kitchen and dining area is important. The
dining area should be cleaned regularly. When spraying insecticide, do it during
evenings when the eatery is closed to the public. Keep equipment and utensils safety
covered in the kitchen to avoid being sprayed by insecticides.
C. Sanitation Supervisor
It is advisable to have one staff in charge of maintaining the sanitation of your
kitchen and dining area. Working table, sink, stove and other show cooking
equipment should be cleaned daily. Dining utensils should always be sterilized.
General cleaning, should be done every week to control insects and other pests.
D. Proper Food handling

In the food service business, proper food handling and storage is important to
avoid spoilage and wastage. Remember, spoiled food that is served would damage
your reputation and business. It may even cause harm to the customers. Avoid buying
food or ingredients that are easily spoiled. Determine the shelf life or the length of
time food or ingredients will stay edible. For example, fish can be stored in the
freezer for 2 to 3 days only. Leafy vegetables should be cooked on the day bought;
and meat should not be stored in big cuts because the inner part of the meat will not
be frozen.

E. Waste Disposal

Having a proper system in waste disposal should not be disregarded. Segregate

wet and dry garbage. Put black plastic bag in the trash can for ease in disposing the
garbage. The black plastic should be closed and tied when already full to avoid being
reached by flies and other insects.

F. Cleanliness, Orderliness and Health of Workers in the Food Service

These are other important considerations in the food service business. Give
specific responsibilities to all workers and make it clear to them that it is their
responsibility to satisfy and ensure the health and safety of the customers. Ensure also
that the cook and waiters have clean bill of health. Require them to have regularly
medical checkups. Only in this manner can anyone be assured as to whether or not
they are afflicted with a communicable disease.

G. Uniform or Clothes of the Worker

 The clothes or uniform of the cook and waiters should be given consideration.
Clean and neat clothes and uniforms give the food business a good reputation.
Wearing an appropriate outfit is one way of showing respect to the customer.
H. Personal Hygiene of the Staff
Personal hygiene begins at home, with the essential elements for good hygiene
being a clean body, clean hair and clean clothing. Hair in food can be a source of both
microbiological and physical contamination. Hairnets and beard covers should be
worn to assure food product integrity. Long-sleeved smocks should be worn to cover
arm hair. Clean uniforms, aprons and outer garments that are put on after the
employee gets to work can help minimize contamination. It is imperative that they
follow and understand basic food protection practices and maintain a high degree of
personal cleanliness and good sanitation practices to prevent food product
contamination.
The table and Its Appointments
Objectives:
At the end of the chapter, the student should be able to:
Name the various types of table appointments used in the dining
area of a food and beverage service establishment;
Mention the criteria for selecting service equipment; and
Describe the standard sizes, uses and upkeep of the dinner wares,
glassware and flatware used in different outlets in the food and
beverage service department.

The table is the “center of attraction” when it comes to food service.

Whether it is a mere canteen or an exquisite restaurant in a hotel, it is the meal
time and all times that food is served, have a social function and where is deemed
that an immaculate table be seen. This is a time when people come together to eat,
talk and share experiences. People join with others at mealtime because it is
enjoyable to share a meal. The table setting, the way the meal is served and the
behavior of those at the table add to the enjoyment people get when they eat
together. Meals are enjoyed when a table is set with the comfort and convenience
of the people in mind. The table need to be elaborate to make it attractive.
However, a table should be well laid so as to stimulate people appetite. The
 equipment and other things used to set a table are called table appointments.
They include the table linen, dinnerware, flatware and centre pieces.

Criteria for Selecting Good Table Appointments

Before selecting our tools, utensils and equipment to be procured by the
establishment, the following criteria must first be considered:
1. Type of service offered and the category of guests they entertain.
2. The size of the outlet
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of maintenance.
5. Availability of stock, facility and its storage, and flexibility of use.
6. Price factor, availability of funds and standardization.
7. Design, shape and color, and delivery time of equipment.

The Table
The size and shape of tables depend entirely on the availability of space
and the kind of service employed. Normally, three types of tables are used: the
round, the square and the rectangular.
The height of the table irrespective of the shape should be 75 cm from the
floor level. The diameter of a round table to seat four people should be
approximately 92 cm. The size of a square table to seat two people should be
76 cm sq and 92 cm sq to seat four people. The size of the rectangular table to
seat for people should be 137 cm x 76 cm.

Table Linen. Your dining table was most likely a major home design as well
as monetary investment. It would be great to protect it and prolong its life for
as long as possible. That’s where table linens come in. table linen includes
table cloths, place mat, table runner and table napkins. They are called table
linen because in old times they were mostly made from linen fabrics which
are durable. Nowadays table linen can be made from both natural and
synthetic fabrics.
 To choose table linen you must always consider its durability, color,
fastness, and ease of care.

Table Cloths

Table cloths are the foundation of your table decorations. For a formal meal,
or perhaps to conceal an unsightly dining table, a full tablecloth is a smart
solution. For a simpler and more minimal setting, or to highlight a beautiful
dining table underneath, only a table runner may be necessary. These are
made with different fabrics and in different fabrics and in different colors.
Usually, patterned or colored table cloths are used for casual dining whilst
white and pastel plain clothes are used for more formal occasions.
The size of a table cloth is determined by the size of the table on which it
would be put. Table cloths should hang down the side of the table up to at
least 30 cm. For very formal and buffet tables, the cloth should hang almost to
the ground. Table cloths should be well ironed and used without creases.

Placemats

Placemats and napkins are the next layer of table setting. If your table
cloth is more muted and subtle, or if you skipped out on using one all
together, consider being hold and having more fun with the placemat and
napkin selections-perhaps a colorful graphic print or unusual material
selection. They usually measure about 28-43 cm. they came in various shapes
e.g. rectangular, oval, round etc. the material used includes linen, lace, plastic,
jute, cork etc.
Placemats are easier to maintain but they cannot be used for every formal
occasions. They are used on tables that are beautiful. Sometimes they are
 placed on table cloths to protect them. Tablemats are used to cover the place
occupied by one person whiles table cloths cover the whole table.

Table Runners

Table manners complement your table settings by adding color, texture

and a unifying element to your table’s cape. Table runners add a touch of
elegance, bringing a sense of tradition to an occasion. Table runners are
usually 30-33 cm wide and a little longer than the table on which they are
used. They are often alongside placemats. They are placed across the middle
for the dining table lengthwise.
They are mostly used to make the table attractive. Also they can be a
silencer to prevent dinnerware from making noise on the dining table; they
can also serve as a heat pad. Below are the following guidelines in using a
table runner.
1. Measure the width and length of your table. Place your tablecloth should
hang six inches past the table edge all around.
2. Use a table manner that is one-third the width of the table. The length
should be 12 inches longer than the length of the table, allowing each end
to hang six inches past the table on each end.
3. Place the tale runner on top of the tablecloth directly down of the center
table. The edges of the table runner should meet the edges of the
tablecloth. You can adjust these lengths according to your table size,
allowing for a drop of up to 15 inches.
4. Place your centerpiece I the center of the table directly onto the table
runner. If you’re using two or more centerpieces, place them at equal
distances on the table runner at equal distances from the center of the
table.
5. Use two or three table runners and place them across the width of the table
to create a more contemporary appeal. The widths of these runners should
be narrower than the one used for the length of the table. The lengths of
 the runners should be 12 inches longer than the width of the table, so the
edges still have a six-inch drop. This look works well no longer tables.
Allow at least two feet between runners when turning them sideways.
Otherwise, the table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an informal table
setting. Use a table runner that is one-third the length of the table and
place it in the center. Place the centerpiece on the runner, which then acts
as a textural element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the table itself. Lay a
soild-colored table runner along the center of the table. Use a densely
woven linen or cotton material to match the texture of a solid wood table.
For a glass top, use a runner made from a light weight silk of cotton fabric.

Table Napkins

Table napkins are made with fabric or paper. The fabric must be absorbent. They
can be made to match other table appointments or to contract them. There are different
napkin sizes.

Napkins are usually square. The following list shows what size napkins are used
for various occasions:

1. Formal, Multiple Course, Meals – large napkins (22 to 26 inches square);

2. Buffet Service – medium to large napkins (18 t0 24 inches square or 12x22 inches);
3. Informal Dinners – medium napkins (18 to 20 inches square);
4. Luncheons – smaller napkins (14 to 16 inches square);
5. Tea – small napkins (12 inches square); and
6. Cocktails – very small napkins ( 9 inches square, 4x6 inches, or 6x8 inches)

Napkins at a formal meal should match the colour of the tablecloth. Napkin
texture should be compatible with that of the other linens at the table and tableware
finish. Fine textures work best for formal occasions, while unique textures can be
used at informal meals to add interest to the table setting. Napkins are placed in the
center of the service plate to save space at a formal event. Table napkins can be made
 of paper. They are cheaper and save washing. They can however be used only for
informal dining. Table napkins are made for wiping hands wiping the mouth
protecting clothing when eating.

Dinnerware

Dinnerware is a collective name given to dinner plates, breakfast plates, sides

plates, soup bowls, cereal bowls and dessert bowls.

When selecting dinnerware, consider how the color and design will look when
you serve your food in it durability of the material the ease of care. Proper handling and
storage can extend the life of your dinnerware.

For competitiveness, presented below are the dinnerware and service equipment
used for formal and informal services alike.

Dinnerware

Illustration Description Illustration Description

Footed cup and Flat cup and
saucer sets are part saucer sets are part
of the typical 5- of the typical 5-
piece place setting. piece place setting.
They are used for They also are used
serving tea or for serving tea or
coffee. The height coffee. The height
and the style of the and the style of the
cup may vary cup may vary
greatly between greatly between
manufactures. The manufactures. The
footed cup design flat cup design has a
has a small pedestal flat base, without a
protruding from the pedestal.
bottom of the cup;
this pedestal usually
fits into an
indentation in the
saucer.
Dinner plates are a Salad plates are
component of the also a component of
typical 5-piece the typical 5-piece
place setting. Using place setting. The
for serving, entrees, resemble dinner
dinner plates are plates and range in
generally 9” to 11” size from 6” to 8”.
in diameter and can This plates can be
feature either a rim used for salad or
or couple (no rim) desserts.
shape.
Bread and butter Rim shapes
plates are the final typically have a flat,
component of a 5- distinct edge that
piece place setting. ranges in width
These plates from 1 ½ “to 2 ½ “.
resemble salad Rim shapes are used
plates and are used for plates, bowls,
for serving bread, saucers, and
butter pats, and platters. The point
servings of whipped at which the rim
butter. They may ends and the center
also be used for portion of the plate
desserts. Bread and begin in known as
butter plates are the verge line.
generally 5”to 7” in
diameter.
Coupe shapes do Luncheon plates
not have a are typically 8” to
pronounced rim. 9” in diameter and
Coupe shaped are perfect for
pieces feature a serving breakfast,
concave body style lunch, sandwiches,
that is similar in snacks, and
shape to a contact desserts.
lens.
Rimmed soup bowl Coupe soup bowls
is used for serving are like rimmed
soups, salads, and soup bowls and
pastas. These bowls come in a variety of
range in size from sizes. These pieces
7” to 10”. Many are great for serving
manufacturers soups, salads,
substitute the cereal, and pastas.
rimmed soup bowl Like coupe shaped
for the bread and plates and platters,
butter plate as part coupe soup bowls
of the typical 5- do not feature a
piece place setting. pronounced rim.
Lugged soup bowls Cream soup &
are a unique saucer sets are an
addition to any entertainer’s
table. These small delight. Used for
soup bowls can be serving a variety of
used to serve a soups, these bowls
variety of hot and feature two handles
cold dishes and and a saucer.
feature small tab-
like handles.
Bouillon soup & Rimmed cereal
saucer sets are bowls come in a
generally smaller variety of sizes and
than cream soup are great for serving
and saucer sets. cereal, soups, and
These bowls are dishes of ice cream.
perfect for serving Rimmed cereal
soups that are made bowls feature a
from thin broths. pronounced rim.
Coupe cereal bowls Fruit/dessert bowls
are great for are generally 4” to
everyday use. They 6” in diameter and
can be used to serve can be used to serve
a variety of cereals, individual portions
soups, salads, and of fruits, nuts and
desserts. These ice cream.
bowls do not feature
a pronounced rim.
Oval platters can be Chop plate/round
used to serve meats, platters are often
breads, vegetables, used to serve meats.
fruits, and cheeses. However, one can
Platters come in a use this piece for
variety of sizes, serving a
ranging from 12" to cornucopia of
20. dishes, including
cakes and pies.
Coffee pots make a Tea pots are
beautiful addition to generally shorter
any dinnerware than coffee pots and
service. Coffee pots can be used to serve
are generally taller hot water or used to
and more slender steep tea. Many of
than tea pots. our customers
collect tea and
coffee pots.
Relish dishes are 1-tier serving trays
used to serve savory are used to serve
condiments or appetizers and
appetizers, such as desserts. They are
chutney, pickles, or typically made from
olives. a dinner sized plate
in a particular
pattern.
2-tier serving trays 3-tier serving trays
are used to serve like the 2-tier
appetizers and serving trays are
desserts. They are used to serve
typically made from appetizers and
the dinner plate and desserts. They are
salad plate of a typically made from
particular pattern. the dinner plate,
salad plate and
bread and butter
plate of a particular
pattern.
Cake stands are Cheese plates with
used to display and glass domes are
serve appetizers, used to display and
cakes and other serve cheeses,
desserts. They are appetizers, and
typically made from finger foods. They
the dinner plate. are typically made
from the salad od
dessert plate.
 Flatware
This is sometimes called Silverware and it refers to the equipment used for eating
and serving food at the table. Table knives, forks and spoons are called flatware.
They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You
should avoid their prolonged contact with these foods. Discolored stainless steel can
be cleaned with non-abrasive materials like sifted wood ash.
Below are the flat wares used for formal and informal services alike. Instead of
describing the use of each, we have laid a few reminders and guidelines on how to
use them generally.

Glassware
Glasses come in various shapes and sizes, collectively they are called glass wares.
They add beauty and height to table setting. Glass wares are made with glass, plastic,
stainless steel and wood. Primarily, they are categorized as:
1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl without a
stem or foot);
2. Footed wares (a style of glass whose bowl sits directly on a base or a foot);
3. Stem wares (glasses having all three features: a bowl, foot, and stem); and
4. Mugs (a tumbler with a handle or as a tall glass cup).

There are various types of glassware of different shape and sizes, all serving their
own purpose. Learning which drinks belong to which glass is beneficiary to both you
and your customers. They receive a higher quality drink, which in turn reflects back
on you and / or your establishment. Usually, glassware is named after the drink it is
used to serve with, i.e., the water goblet is used to be a vessel for drinking, water or
the cocktail glass for most of the cocktails.

Hollowware and Other Service Equipment

 Hollowware is a term that refers to table service items such as sugar bowls,
creamers, coffee pots, teapots soup tureens, hot food covers, water pitchers, platters,
butter pat plates and other metal items that went with the china on a table. It does not
include flatware.

Below are some of the most commonly used hollowware in both formal and
informal food and beverage service operations.

Illustration Description Illustration Description

Pitchers are used to Waiter trays are the
serve a variety of largest and heaviest
beverages including piece of the tea set. In
water, iced tea, and addition to their use
soda. in tea and coffee
services, the silver
waiter tray can be
used to serve
desserts, hors d’
oeuvres and a variety
of finger foods and
beverages in very
impressive style.
Sugar bowls are used Creamers are similar
to serve granulated
in size to the sugar
sugar as well as sugar
cubes. Generally, bowl, for a given
these pieces match
pattern. These pieces
the coffee pot, tea
pot, creamer, and feature a decorative.
serving tray.
Gravy boats are used for serving gravies and sauces. Gravy boats
may include an attached, or detached, under plate. You can find these
versatile pieces in a variety of shapes and sizes.

Another important piece of service equipment in the restaurant operation is the

side station. It is used by the service staff to keep all the service tools, utensils and other
small equipment in one place. It is also used as a landing table for the dishes picked up
from the kitchen enroute to the table and the dirty dishes from the guests table to the
wash-up area.
 Trolleys also ease up the job of a food and beverage attendant for it can aid in
travelling not only to the different parts of the dining room but also to other service areas.
Some of them are listed below.

Illustration Description
Gueridon or Flambe Trolley. A
gueridon or flambe trolley is small mobile
trolley that can be placed alongside the
guest’s table. It consists of one or two
burners, a gas cylinder and a work and
storage space for plates and cooking
equipment. Using this trolley, the food is
flambed at the guests table. Only skilled
and well rained waiters are allowed to
handle this service as there is the risk of
spoiling food by overcooking it, and of the
flame causing a fire in the premises.
Room Service Trolley. This trolley is
known for its versatility. It is used for the
service to guests in their rooms. The
waiter sets up the meal and covers on the
trolley and wheels it into the guest’s room.
This trolley may also be used as a dining
table in the privacy of the guest’s room.
Beneath the trolley top, provision is made
for mounting a hot case to keep the food
warm.
Dessert Trolley. This trolley serves as a
visual aid to selling desserts. Guests’ are
more likely to order a dessert if they can
see what is available, particularly if it is
well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies,
tarts, pies, flans and souffles can be served
from a dessert trolley.
 The table, table appointments and other service equipment are assets of the
establishment and a cost considerable amount of money. Great care should be taken while
handling it and a strict control system should be employed on its use, breakage and
pilferage. Regular inventories should be taken to keep check on the costs, and to identify
the right time to make a purchase indent to replace equipment that is in short supply.

Creative Competency: Table Setting

Objectives:

At the end of the chapter, the student should be able to:

Recognize the importance of table setting in food and beverage

service operation;
Demonstrate the different types of table setting; and
Apply in techniques in setting the different types of table service.

Planning a dinner and need a reminder of how to set a proper table setting and
where the cutlery should be placed around the tableware. Setting a table is the same for
casual and formal dining. It is the arrangement of the table appointments used by one
person. An attractive table adds to the environment of the meal.

A cover is the amount of space allowed for one person and it covers a space of
50-60 cm. tables are set for convenience and comfort of dinners.
How to Set a Table

You can use a table cloth or place mat to cover the table when you sue a table
cloth, it should cover the table with about 30 cm overhanging on all sides of the table.
The table cloth should be well ironed with no creases and it must hang evenly on all side.

Points to Remember When Laying a Table

Flatware for place setting must be immaculate and polished. Once these basics are
covered, the rest is detail. Immaculate and polished flatware excludes that with the
following:

1. Fingerprints. It defeats the purpose to polish flatware then touch it with

fingers.
2. Water Stains. Running the flatware through the ware washing machine and
letting it “drip dry” leaves water marks.
3. Bits of Food Particles. Even if the dried egg yolk has been sterilized, no one
wants it!

Rules When Handling Flatware

1. Always handle flatware at its “waist”, not at the top, which will go into the
guests’ mouth, nor at the bottom, where fingerprints will show.
2. Always use a cloth napkin or clean cloth when handling flatware to avoid
getting fingerprints on it.
3. Use a clean lint-free cloth to wipe down wet flatware to prevent water marks.
Only water makes them, only water removes them.
4. When resetting or replacing flatware at a table with guest present, carry the
flatware in a cloth pouch or folded napkin envelope a top a salad plate;
remove the flatware from the pouch and place it for the guest’s use. This is
 very good dining room technique and maintains the illusion of cleanliness and
sanitary conditions throughout the restaurant.
5. Place pieces of flatware parallel to each other, and perpendicular to the edge
of the table. A flatware setting should be opposite its mirror image if an even
number of covers is placed at one table.
6. If it is tarnished, don’t use it. Return it to the kitchen.
7. In the dining room, carry small quantities of clean, polished flatware on
napkin lined plate, the napkin folded to create a pocket for the silverware.

Laying Flatware

1. Spoons go on the right of the cover and to the right of any knives, with the
front up.
2. Knives go on the right, with the cutting edge facing the center of the cover.
3. Forks go on the left, with the tines, facing up, with exception of cocktail or
oyster’s forks, which are placed at the extreme right of the cover beyond the
teaspoon.
4. Dinner knives and dinner forks are placed next to the plate and on the right
hand and left side, respectively, and the rest of the service is then placed on
the appropriate sides in order of use.
5. Butter spreaders are placed across the top edge or on the right side of the B
& B Plate, with the handle either at right angles or parallel to the edge of the
table.
6. Dessert forks are placed just before they are needed. Or, dessert utensils,
typically a dessert fork and dessert spoon may be placed above and centered
over the entrée plate.
7. Breakfast and luncheon forks and spoons, when no knives are set, are
placed to the right, with the forks closest to the plate in order of use, and the
spoons to the right of the forks in order of use.
Dinnerware and Glassware: Rules in Placemat

Dinnerware must be immaculate. It must not have cracks or chips, and if there is
no pattern on the china, it should be vibrant and clear- not faded. Glassware must also be
immaculate- with no fingerprints, streaks, water marks, chips or cracks.

Position specific plates and pieces of glassware as follows:

1. Bread and Butter Plates are placed at the left of the cover. If there is sufficient
space on the table, the top rim of the B&B plate should be to the left of and parallel to
the top of the tines of the entrée fork. Otherwise, place the B&B plate directly above
the tines of the entrée fork.
2. Butter chips are placed on the left of and on a line with the water glass, toward the
center or left side of the cover.
3. Coffee cups are last set with the top of the saucer in a line with the top of the last
piece of flatware on the right.
4. Water glasses are placed to the right of the cover immediately above the point of the
meat or entrée knife.
5. Wine, liquior, and beer glasses are place to the right of the water glass in a straight
line in order of use. The straight line may be angled, with each successive glass being
slightly lower than the one to its left.
6. Liqueur glass or port wine glasses when they are set for banquets are placed above
the line of table wine glasses.
7. Salt and pepper shakers for banquets are placed between covers in a line parallel
with the bases of water glasses.

Rules in handling Dinnerwares

1. Place dishes on the table and remove dishes from the table using the four fingers of
your hand, putting the fur fingers under the lower adge of the plate, nd resting the
thumb along the upper edge and outer rim of the plate.
2. Lower plates to the table, and placed them where they should be positioned, one-half
inch from the edge of the table.
3. Place full dinner plates with the main item facing the customer, unless the chef has
suggested alternate placement.
4. Practice holding plate’s level with your arm fully extended so you can place dishes in
front of guests sitting at the far side of the booths.
5. Use underliners and B&B plates when appropriate.
6. Place coffee and teacups with the handles to the right, and slightly angled, pointing to
about 4 o’clock from the customers’ point of view.

Rules in handling Glassware

1. Carry clean, empty stemware and glassware on a beverage tray.

2. Always handle stemware by the stems.
3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
4. Never handle glasses by the rims or stand them in the rims. The rim is the weakest
parts of the glass.
5. Never put fingers in a glass when clearing a table.
6. Clear glassware onto a beverage tray.
7. Refill water glasses without lifting them from the table, if it is possible to do so. Lift
water glasses to fill them, or remove them from the table, only when necessary.
Otherwise, simply take the water pitcher to the table and refill the glasses.

General Table Setting Guidelines

1. The lower edges of the utensils should be aligned with the bottom rim of the plate,
about one inch up from the edge of the table.
2. To avoid hiding utensils under the rim of a plate or bowl, lay it approximately one
inch away from the plate’s side.
3. To eliminate fingerprints on the handle, hold flatware by the “waist”, the area
between the handle and the eating end of the utensils.
 4. Elbow room requires a minimum of 15 inches between place settings, or
approximately 24 inches from the center of one place setting to the middle of the
next.
5. Butter should be waiting on butter plates, the glass filled with water, and the wine
ready to be served before the guests are seated.
6. The water glass should be placed approximately one inches from the tip of the dinner
knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at one time.
9. When an uneven number of people are seated, the odd-numbered place setting are
laid opposite the middle of the even-numbered place settings.

Now that we have mastered the rules in setting tables, let us now see the different types
of the table setting (cover) for different meal patterns.

If there is no first course, the napkin is usually placed at the center of the dinner plate, the
salad plate is the set to the left of the forks. The teaspoon in the place setting is used for dessert
or a dessert fork is carried in with that course.
 Utensils for the first course and a service plate on which it is set are part of a formal place
setting. When the service plate is removed with the first course dishes, it is placed with a dinner
plate. Silverware for dessert can be set in advance or brought in with that course.

The plate for a first course, if any, is placed on top of the luncheon plate. To serve soup,
set the soup bowl and the liner plate on top of the luncheon plate and have a soup spoon already
in place at the right of the teaspoon already in place at the right of the teaspoon. A fork for the
first course would be placed on the left of the luncheon fork. Salad can be served with the main
course on the luncheon plate.

A buffet table should be arranged so that guests can serve themselves in the easiest way
possible. A logical order is to start with napkins and plates follow with a variety of foods and end
with bread or rolls, a drink and then the silverware. That why guests will not have be contend
with a drink and the utensils while helping themselves to food.

In actuality and with proper design, a table setting can be impeccable to the highest
quality and could look something like this:

Table Setting Plan

Plan the table setting to match your menu. When bread and butter are served, and a butter
plate to the table. Use separate salad plates if serving your main course with gravy.

Depending upon the occasion, you may want to use a “formal” table setting or an
“informal” table setting. For most of us, the need to set a truly formal table is almost nonexistent.
With this in mind, we start with a description of an informal table setting-appropriate for most
occasion. Although a formal dinner requires either a tablecloth, at informal dinners a tablecloth is
optional. A bare table with placemats is the alternative.

If you don’t have enough good china and flatware to create place setting for you guests,
you have three alternatives.

1. The first is to visit your local party supply store. Most have an extensive collection of
formal tableware for rent.
2. The second is to create a second table setting at a smaller table with your everyday
dinnerware, or use borrowed dishes and place settings.
3. The third choice, for casual dinners, is to mix and match.

Flowers and bowls of fruit work well as a centerpiece. Make sure the centerpiece
doesn’t stand so tall that guests can’t see over it. Candles, if meant to be merely ornamental,
are placed on either side of the centerpiece. Or, place one candle above each place setting if
they will be used as the only source of light.

Creative Competency: Napkin Folding

Objectives:
At the end of the chapter, the students should be able to:

Demonstrate the different types of napkin folding;

Identify what particular napkin folds are appropriate for such occasion; and
Perform the folds in the shortest time.

This part of the book contains different napkin folding classified as simple folds, and
each one is explained with clear, step-by-step diagrams. Some are more suitable for
decorating a table centerpiece than individual place-settings.

Apart from clean hands and a good working space, all you need to create the napkin
designs is a square of piece fabric. Linen, cotton, or synthetic fabrics, in embroidered or
printed damask, are all suitable, so long as their texture and color are right for the effect
required.

You will need to starch the material first, in order to give it sufficient stiffness, and
ironing is also to recommended for complex pleating and less amenable fabrics.

Before attempting any of the projects, it is a good idea to practice the techniques on a
piece of paper. Mastery of these the different folds, will help you to achieve perfect
results.

How to Use a Napkin

The purpose of a napkin is to blot the lips and wipe fingertips. Its shape and size
are affected by the formality of the occasion, a factor that also determines the placement
of the napkin, the fold, the color, texture and pattern and whatever napkin rings are
provided.

The Placement of the Napkin

At a formal affair, to conserve space at a fully appointed place setting, the napkin
is centered on the service plate, a placement that brings the napkin closer to the diner. If
the hot soup is in place when the diner comes to the table, the napkin is placed to the left
of the forks.

At an informal meal, the napkin is placed wherever and however the host chooses;
in the center of the plate, to the left of the forks, above the plate, under the plate, on the
bread and butter plate, in the wine glass, drape over the chair, wrapped around the
flatware on a buffet, or arranged decoratively in a container.

Formal Points of Napkin Folds

1. The 20-inch napkin is the easiest size to fold into a decorative shape.
2. For shape, retention, before folding a napkin, lightly starch the fabric and iron out the
creases.
3. Heavy fabrics hold shape well and are suggested for vertical napkin folds.
4. Lightweight fabrics are recommended for horizontal napkin folds.
5. Fabrics with a pattern on one side on one side expose the reverse weave and change
the appearance of the napkin fold.

The Basic Folds

Now, get ready to practice your creative competency on napkin folding!

French Pleat

1. Fold napkin in quarters

2. Roll the first layer of the napkin toward you to the center
3. Fold the second layer toward you and under the first – do not roll.
4. Leave the same width of the napkin as the rolled edge.
5. Fold the next year of the napkin away from you and under the second leaving the
same width as other two folds.
6. Fold under the right and left side edges to center back.

This fold is used primarily as pocket inserts for flatware sans is placed atop a plate.
Candle

1. Fold napkin in half diagonally forming a triangle.

2. Fold one-fourth of the base edges of napkin up forming a cuff.
3. Turn the napkin over. Carefully roll left to right.
4. Tuck the remaining corner inside the cuff to hold the candle firm.
5. Position the candle with the highest point of the napkin facing you.

This fold can either be placed on the side of a cover or atop a plate.

Banana

1. Fold the napkin in half diagonally forming a triangle.

2. Fold the left and right triangle to the top forming a square.
3. Turn the napkin to form a diamond. Fold the bottom point 2/3 of the way to the top
point and fold the bottom point back again to the base line.
4. Turn napkin over and tuck the far corners into one another forming a round base.
5. Stand a napkin upright and peel off the two top corners to form a banana. \

This fold can either be placed on the side of a cover or atop a plate.

Pyramid

1. Fold the napkin in half diagonally form a triangle with the long point facing you.
2. Fold the far left and right had corners of the triangle toward you to the bottom point.
3. Fold the napkin in half bringing the bottom point under to meet the top point.
4. Left the napkin at the center to stand upright on the two sides edges.
This fold can be placed on the center of a cover.

Opera Fan
1. Fold napkin in half.
2. Fold width into accordion fold leaving last hour inches flat.
3. Fold accordion in half with folds on outside; four inch flat will protrude from the
center.
4. Create a stand by folding the four inch flat toward the base of napkin letting the
fold’s fan out.

This fold can be placed on the center of a cover.

Lotus/Water Lily

1. Fold all four corners of a flat napkin into the center: then fold four points again to
the center.
2. Turn the napkin over and fold four points again to the center pressing all folds
tightly.
3. Turn napkin to form a diamond. Using one hand to hold two points at front center
of the napkin and with the other hand reach under that point and pull up flap.
4. Repeat at three other points.
5. Holding center points reach between petals and pull out additional flaps.

This fold can be placed on the center of a cover

Bishop’s Mitre

1. Fold napkin bringing top to bottom.

2. Fold corners to center 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 at left 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.

This fold can be placed on the center of a cover.

 Creative Competency: Table Skirting

Objectives:

At the end of the chapter, the student should be able to:

 Enumerate the basic styles of table skirting;
Identify the different materials used in table skirting; and
Perform table skirting

Nothing against all stemware and dinnerware, no offense to the flatware’s, and other
essential pieces. But few of us patiently work our way through assembling and arranging
everything in particular to the appearance of our buffet table.

Today, table skirting can take its own cue from the everyday world – and grow more
naturally out of the spirit of such event. The changing seasons, the holidays, the food to be
served event he location of the buffet table can provide inspiration. Thus, creating charming
settings for such event is empirical. Table skirting gives you’re setting an artistic effect and
evoke any mood you wish for such occasion.

Table setting is a Cloth or paper draped from the edge of the table to the floor. The art of
clothing the table to covered its undesirable parts. It is done to make the occasion special.
Normally covers the front and sides of the table, but not the top. A table skirt can be pleated or
not. It can cover the front and sides of the table or not, back and sides.

This part of the book contains basic designs and illustrations of table skirting suitable for
such occasion.

Materials Needed in Table Skirting

1. Table Cloth 5. Thumb tacks

2. Skirting Cloth (Usually 25 yards) 6. Sequins
3. Pins 7. Beads
4. Headed Pins 8. Tassels

Function

1. Use to cover the legs of the table from view in decorative way.
2. Gives elegance to the tables usually in celebrations.
 3. Creates uninterrupted and attractive visual impression.
4. Provides complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme events.

Guidelines

1. Check if the legs of the table are tight and sturdy.

2. Make sure that the table cloth is well-pressed and doesn’t create a wrinkle.
3. Table cloths are always white in color to observe if the table is hygienic or not. But there
are some instances where colored table clothes are used like in themed events which are
necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage it to make presentable
and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and the floor. There
should be a ½ “to 1” gap in between.
6. Make sure that the table cloth is bent much and not loose. It may affect the overall
appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8.