Mider, Aljianna M. FODOPR53Q BSHM-II C58 Feb.

28, 2021

A. What are the standards of table set-up?

- Set up of a restaurant varies depending on the type of service. Fine dining usually
require pre-set up of tables before service begins. Pre-ordered menus will require
a complete table set- up before the arrival of guests.
1. Completeness- All needed utensils; china wares, glasses and other equipment are
set up on the table prior to serving orders.
2. Cleanliness and Condition of Equipment- All pre-set up equipment must be
immaculately clean, sanitized with sanitizing detergent, wipe dry, and free of
spots or watermarks.
3. Balance and Uniformity- There is even spacing between each covers. The ideal
linear requirement is 24”. Cutleries are spaced at least 1 inch from the edge.
Cutleries are aligned properly half inch from each other. Water goblet should be
placed one inch on top of the dinner knife.
4. Order- All service equipment is placed on the appropriate side of the cover. Fork
and side dishes on the left except the cocktail fork which is placed on the right.
The glasses, cups with saucers, spoon, knife and cocktail fork are on the right.
Required condiments as well as flower vase are placed at the center of the table.
The cutleries are arranged in proper sequence following the order by which they
will be serving.
5. Eye Appeal- The whole set up should look presentable. Appropriate color
combinations are used. No eyesore is seen in the dining area.
6. Timeliness- Set-up is completed on time at least 1 hour prior to the start of
operation.

Source: https://www.slideshare.net/dorislintot/fnb-standard-of-table-set-up

B. What are the Seven Rules of Service?

Rule #1: Serve women before men. In a company of men and women, the latter
should be served first.
Rule #2: Serve food from the left side of the guest with the service person’s left
hand
Rule #3: Serve Beverages from the guest’s right with the service person’s right hand.
Rule #4: Bring all of the guests’ food at the same time
Rule #5: Remove dirty Plates only when the guests are finished with their meal.

Rule #6: Never scrape or stack dirty dishes on the guests’ table.
Rule #7: Clear dirty dishes from the right side of the guest with the service person’s
right hand.
 Source: https://fnbclasses.blogspot.com/2010/08/general-rules-to-be-observed-
while.html
C. What are the no-no’s of service?
 Don’t argue with the guests in any case.
 Don’t ignore the guests by talking among yourselves.
 Don’t pay more attention to the guest conversation during service.
 Don’t make misleading statement to the guests regarding the quality of food,
or the time it takes to prepare a dish.
 Don’t serve food or beverages in a plate or a glass that is not dry or clean.
 Don’t use a dirty napkins or waiter’s cloth. If any piece of equipment falls on
the floor, replace it immediately from the side station.
 Don’t make a guest wait for the food.
 Don’t indulge in preferential treatment of customers.
 Don’t place the incorrect cutlery and glassware to the guests.
 Don’t handle the cutlery and crockery with bare hands.
 Don’t fill the glasses up to the brim, as it cause inconvenience to the guests.
 Don’t chew gum while in service.

Source: http://vivekvermanotes.blogspot.com/