EVIDENCE PLAN

Unit of competency: Prepare the dining room/ restaurant area for service.
MODULE TITLE: Preparing the Dining Room/ Restaurant Area for
Service
Ways in which evidence will be collected:

Oral Interview
Written Test

of SkillsDemonstration with
The evidence must show that the trainee……

 Answers inquiries promptly, clearly and accurately. / /

 Asks pertinent questions to complete the details of the / /
reservations.
 Records reservation data on forms accurately based on / /
establishment’s standards.
 Repeats back and confirms details of the reservations / /
with the party making the reservation. *
 Provides additional information about the food service / /
establishment.
 Stocks supplies necessary for service at the service or / /
waiter’s stations.
 Cleans, wipes, and puts all tableware and dining room / /
equipment in their proper places. *
 Puts up special tent cards and similar special displays on / /
the table.
 Checks cleanliness and condition of all tables, tableware / /
and dining room equipment.
 Fills water pitchers and ice buckets. / /
 Turns on and keeps on electrical appliance or equipment / /
like coffee pots, tea pots, plate warmers etc. in the dining
area.
 Refills condiments and sauce bottles and wipes and / /
dries the necks and tops of the bottles. *
 Set tables according to the standards of the food service / /
 establishment.

 Sets cover according to the predetermined menu. / /

 Wipes and polishes tableware and glassware before / /
they are set up on the table. *
 Folds cloth napkins properly and lays on the table / /
appropriately according to napkin folding style. *
 Skirts buffet or display tables properly taking into / /
account symmetry, balance and harmony in size and
design.
 Adjusts lights according to time of the day. / /
 Arranges tables, chairs and other dining room furniture / /
to ensure comfort and convenience of the guests.
 Plays music when applicable. / /
 Cleans floors/carpets and makes sure are dry. / /
 Adjusts air-condition or cooling units for the comfort of / /
the guests
 Sets-up decorations according to theme or concept of / /
the dining room.

NOTE: *Critical aspects of competency

Prepared by: Edralyn S. Canonigo Date:

Angelica Mae G. Alcos
Checked by: Date: