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 atleast 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
saucer sets are part of sets are part of the
the typical 5-piece typical 5-piece place
place setting. They setting. They also are
are used for serving used for serving tea
tea or coffee. The or coffee. The height
height and the style and the style of the
of the cup may vary cup may vary greatly
greatly between between
manufactures. The manufactures. The
footed cup design has flat cup design has a
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 also
component of the a component of the
typical 5-piece place typical 5-piece place
setting. Using for setting. The resemble
serving, entrees, dinner plates and
dinner plates are range in size from 6”
generally 9” to 11” in to 8”. This plates can
diameter and can be used for salad or
feature either a rim or desserts.
couple (no rim)
shape.
Bread and butter Rim shapes typically
plates are the final have a flat, distinct
component of a 5- edge that ranges in
piece place setting. width from 1 ½ “to 2
These plates resemble ½ “. Rim shapes are
salad plates and are used for plates,
used for serving bowls, saucers, and
bread, butter pats, platters. The point at
and servings of which the rim ends
whipped butter. They and the center portion
may also be used for of the plate begin in
desserts. Bread and known as the verge
butter plates are line.
generally 5”to 7” in
diameter.
Coupe shapes do not Luncheon plates are
have a pronounced typically 8” to 9” in
rim. Coupe shaped diameter and are
pieces feature a perfect for serving
concave body style breakfast, lunch,
that is similar in sandwiches, snacks,
shape to a contact and desserts.
lens.
Rimmed soup bowl is Coupe soup bowls
used for serving are like rimmed soup
soups, salads, and bowls and come in a
pastas. These bowls variety of sizes.
range in size from 7” These pieces are
to 10”. Many great for serving
manufacturers soups, salads, cereal,
substitute the rimmed and pastas. Like
soup bowl for the coupe shaped plates
bread and butter plate and platters, coupe
as part of the typical soup bowls do not
5-piece place setting. feature a pronounced
rim.
Lugged soup bowls Cream soup & saucer
are a unique addition sets are an
to any table. These entertainer’s delight.
small soup bowls can Used for serving a
be used to serve a variety of soups,
variety of hot and these bowls feature
cold dishes and two handles and a
feature small tab-like saucer.
handles.
Bouillon soup & Rimmed cereal
saucer sets are bowls come in a
generally smaller variety of sizes and
than cream soup and are great for serving
saucer sets. These cereal, soups, and
bowls are perfect for dishes of ice cream.
serving soups that are Rimmed cereal bowls
made from thin feature a pronounced
broths. rim.
Coupe cereal bowls Fruit/dessert bowls
are great for everyday are generally 4” to 6”
use. They can be used in diameter and can
to serve a variety of be used to serve
cereals, soups, salads, individual portions of
and desserts. These fruits, nuts and ice
bowls do not feature cream.
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 use
Platters come in a this piece for serving
variety of sizes, a cornucopia of
ranging from 12" to dishes, including
20. cakes and pies.
Coffee pots make a Tea pots are
beautiful addition to generally shorter than
any dinnerware coffee pots and can
service. Coffee pots be used to serve hot
are generally taller water or used to steep
and more slender tea. Many of our
than tea pots. 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 a
olives. dinner sized plate in a
particular pattern.
2-tier serving trays 3-tier serving trays
are used to serve like the 2-tier serving
appetizers and trays are used to
desserts. They are serve appetizers and
typically made from desserts. They are
the dinner plate and typically made from
salad plate of a the dinner plate, salad
particular pattern. plate and bread and
butter plate of a
particular pattern.
Cake stands are used Cheese plates with
to display and serve glass domes are used
appetizers, cakes and to display and serve
other desserts. They cheeses, appetizers,
are typically made and finger foods.
from the dinner plate. They 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. Glasswaremust 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 4o’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 side’s 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.