11

TVL – HE-FOOD AND BEVERAGES

SERVICES
Quarter 1 – Module 3:
PREPARE THE DINING
ROOM/RESTAURANT AREA FOR
SERVICE (AS)
Set-up Tables in the Dining Area
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 3: Prepare the Dining Room/Restaurant Area for Service
(AS): Set-up Tables in the Dining Area
First Edition, 2020

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work of the Government of the Philippines. However, prior approval of the government
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materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Herminia S. Aguilar
Editor: Jesusa D. Paladar
Reviewer: Maria Farina G. Calumba
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11

TVL
Quarter 1 – Module 3:
Prepare The Dining
Room/Restaurant Area For Sevice
(AS)
Set-up Table in Dining Area
Introductory Message
For the facilitator:

Welcome to the TVL-11 Food and Beverage Services 11 Alternative Delivery

Mode (ADM) Module on Prepare the Dining Room/Restaurant Area For Service
(AS): Set-up Table In The Dining Area!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the TVL-11 Food and Beverage Services Alternative Delivery Mode
(ADM) Module on Prepare the Dining Room/Restaurant Area For Service (AS):
Set-up Table In The Dining Area!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

ii
 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

iii
References This is a list of all sources used in
developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

iv
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Preparing the Dining Room/Restaurant Area For Service
(AS): Set-up Table In The Dining Area. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

The module is divided into three sub-lessons, namely:

1. General Rules in Laying Covers/ Table Set- Up
2. Different Napkin Folding Styles
3. Table Skirting Styles
After going through this module, you are expected to:
1. identify different table settings, different kinds of napkin folding, and
different kinds of table skirting;
2. demonstrate different styles in napkin folding and table skirting; and
3. display interest and cheerfulness in performing required task

1
 What I Know

Direction: True or False. Write TRUE if the statement if correct and FALSE if
otherwise. Use your notebook to write your answers.

_________1. Silverware is set about 2 inches from the edge of the table.
_________2. Set the knives to the left of the dinner fork.
_________3. Coffee spoon are set to the right of the knives.
_________4. Appropriate linen should be used according to the size of the table.
_________5. A cover is one place setting, which means the space required on a
table for laying cutlery, crockery and glassware are for one person.
_________6. Forks are placed on the left-hand side of the plate.
_________7. The cutting edge of knives should face to the left.
_________8. Water goblet should be kept to the right of the cover and at the tip of
the knife.
_________9. Coffee or tea must go with sugar and milk/ creamer.
________10. The arrangement for a single diner is called place setting.

2
 Lesson
Set-up Tables in the
3 Dining Area
The module contains the lesson on the different preparations done in the
dining room and restaurant area prior to actual service. This starts from taking table
reservation up to the physical set up tables in the dining area.

What’s In

Direction: Answer the following questions in your notebook

1. What is table setting?

2. Why do we need to be familiar with different types of table setting?
3. Why is setting the table important?
4. Why does the napkin fold important in food service?

Notes to the Teacher

This contains helpful tips or strategies that will help you
in guiding the learners. The following are information that
would lead to the activities and assessment. Some
activities may need your own discretion upon checking,
or you may use rubric if provided. Please review the
activities and answer keys and amend if necessary.

3
 What’s New

Direction: Arrange the rumbled letters and write what is in the picture. Use
your notebook for your answers.

1. IAPKNN 2. RGINSIKT 3. BEALT IGSTNET

What is It

Dining Room Equipment and Service ware

Dining room equipment and service ware make the server’s job easier,
and complement any decorations that are appropriate to the style of service.

The Table and Table Cover

The size of the tables and the amount of space needed for each guest are
primary concerns in laying out the dining room. The table should be firmly footed
and not be wobbly when a customer lean on it.

How tables are spaced and the kind of seating offered is significant because
they affect the flow of traffic and the comfort level of the guests. In a fine- dining
restaurant, chairs are big and comfortable to encourage leisurely dining.
Conversely, in a restaurant where there is a fast turnover of guests, the type of
tables and chairs lean towards smaller sizes and simpler designs to accommodate
more guests, thus making the dining area less inviting.

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 Table Set- Up

The standard set up of restaurant and function rooms vary depending on the
type of service and the requirements of customers.

Standards of Table Set-up

1. Completeness

 All needed utensils such as tableware, glasses and other equipment are
set up on the table prior to serving orders.
 Coffee or tea must go with sugar and milk/ creamer.
 Place mats are set up when the table is not covered with a tablecloth.
 Any required conditions are set up before services.
 Client requirement as stated in the event order are available and properly
installed before the start of the function.
 If pre- set up is required, the additional cutleries are to be added to the
set- up once has been taken. This must be done prior to serving orders.

2. Cleanliness and Condition of Equipment

 All pre- set equipment must be immaculately clean, sanitized, wiped dry
and free of spots or watermarks. There are no wobbly tables and chairs.
 There are no chipped, cracked or stained glassware.
 No damaged, broken or distorted cutleries are set up on the table.
 Linen is fresh, clean and ironed without holes spots or stains.
 Placemats are clean and without foul odor.

3. Balance and Uniformity

 There is even spacing between chairs and covers.

 Cutleries are spaced at least ½ inch from the edge.
 For the same order of drink or food, set- up the same glass and cutleries
in all tables.
 Cutleries are aligned properly equidistant from the edge.

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4. Order

 All service equipment is placed on the appropriate side of the cover.

 Glasses, cups with saucers, spoons, knives and cocktail forks are placed
on the right side
 Fork and side dishes are placed on the left side except for the cocktail
fork.
 Folded paper napkins are placed on the left side underneath the fork.
 Water glasses are set up on the right side, about an inch on top of the
dinner knife.
 Required condiments and flower vases are placed at the center of the
table.
 The cutleries are arranged in proper sequence following the order by
which each course will be served.

5. Aesthetic Appeal

 The whole set up looks presentable.

 Presidential and buffet tables are skirted for banquet functions.
 Appropriate color combinations are used.
 No eyesore such as dirty linens, stacks of extra tables and chairs, are seen
in the dining area.
 Appropriate centerpieces and other decors are used.

6. Timeliness

 Set-up is completed on time at let 30 minutes prior to the start of

operations or banquet functions.

Table Set-up Procedure

Rationale/ Additional
Steps Procedures
Information
PRE-SET-UP
Observe the following:
(Before order is taken)
A la carte Breakfast Tables and chairs are in This is important to
1. Check the condition their proper position and ensure the safety of
and cleanliness of are aligned according to guests and to prevent
the floor plan. accidents.
all tables and chairs
There are neither
unstable nor damaged Have damaged items
tables and chairs replaced.

Table edges and corners

follows a straight line;
chairs are evenly spaced.

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2. Check the Pay attention to the Dirty utensils can be a
cleanliness and following: source of bacterial
condition of service contamination.
equipment before All tableware, silverware
they are set up and glasses are Damaged and chipped
immaculately clean and wares can cause
free of finger marks and accidents and should not
stains. be used.
There are no chipped
wares.

Salt and pepper shakers

as well as sugar and
cream containers are
properly filled.

Linens and napkins are

clean and free of dirt and
stains.
3. Set-up the Place it at the center of Make sure it is clean and
placemats the cover free of foul odor.
4. Collect all Place them in a bar tray This will protect the
silverwares to be set or wrap them inside a cutleries from bacterial
up on the tables clean cloth napkin. contamination.
Never carry them bare Finger marks should also
hands. be avoided.
5. Lay down the Place dinner fork on the Place cutleries on the
silverware on the left, dinner knife on the side where they could be
cover. right. Hold them by the conveniently reached.
handle not by the tines. Whatever is used by the
right hand should be
placed on the right side
and what is used by the
left hand should be
placed on the left side.
6. Set up the water On top of the dinner Handle goblets by the
goblet. knife, at a distance of ½ stem and tumblers by the
inch. Glasses and base.
beverage items are to be
set up on the right side to
be conveniently reached
by the guests.
7. Set up the folded Position the folded
napkins napkin on top of the
placemat or the show
plate (whichever is used)
8. Set up the Place at the center, This makes it more
condiments. beside the flower vase. accessible for everyone in
the table.
9. Set up the bread Place on the left side of Make sure the logo is
plate the fork when a square or positioned on the top at
a rectangular table is the center.
used or on top of the fork

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 if a round table is used.
10. Set up the cups Place on the right side of
and saucers the cover, with the
handle of the cup in a 5
o’ clock position.
For Lunch/ Dinner Same set- up as in To avoid overcrowding
breakfast except for the the table, these should be
following modifications: set up only at the end of
No cup, saucer, sugar a meal before coffee is
and creamer are to be served (if coffee is
pre-set on the table. ordered).

These items will be set up This will serve as

before the coffee or tea is underliner for starters
served (if coffee or tea is like appetizers, soups
ordered). Under liner or and salads.
show plate must be set
up on the center of the
cover.

Table Setting
Table setting refers to the way a table is set with tableware for serving and
eating. The arrangement for a single diner is called a place setting. The
arrangement varies across cultures. The rules for laying a table are not rigid.
They are followed to facilitate dining and making the table neat.

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The following are basic rules for laying the tables.

1. Table Linens. Table linen has to be laid properly. A white cloth is

preferred but not mandatory. The only rule is to make sure that linen
patterns and china patterns do not clash.

2. Chargers. Chargers or dinner plates should be placed on the placed on the

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

3. Napkins. Linen napkins should be folded elegantly and placed at the

center of the dinner plate.

4. Silverware. Silverware is to be placed in order of use. In other words, the

diner will start at the end and work his way in. The first course will use
silverware farthest from the dinner plate, while the last course will utilize
the silverware closest. Place all silverware an inch from the table’s edge.

5. Knives. Set knives on the table to the right of the dinner plate. Only one
knife is used in cutting meat. However, up to the three knives can be
placed on the table in order of use. Blades should face inward towards the
table setting.

6. Forks. Forks are to be set to the lefty of the dinner plate in order of use.
There are usually three: one for seafood. Another one for the main course
and one for the salad. When dining formally, salad is generally served at
the end of the meal. Cocktail forks are placed on the right side.

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

8. Glasses. Glasses are set above the plate to the right in order of use. From
left to right: water glass, red wine glass, white wine glass and champagne
flute (if ordered).

9. Dessert. Dessert plates and coffee or tea cups will be set out after dinner.
If a fork is to be used with dessert, it will be placed on the dessert plate. A
dessert spoon should be placed above the dinner plate. Coffee spoons
should be placed on the saucer. Coffee or tea mugs are not used in a
formal dinner.

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Points to remember when laying a table
1. The table on which a tablecloth will be spread should be first covered with a baized
base cloth for the following reasons:

a. to protect the diner’s wrist and elbows from the table’s sharp edges;
b. to keep the tablecloth firmly in place;
c. to protect the surface of the table and prevent the rattling of crockery and
cutlery; and
d. to absorb moisture in case liquid spills on the table.

2. Based on the size of the table, appropriate linen should be used. The central fold
of the tablecloth should be in the middle of the table and all the four edges should
just brush the seats of the chairs. Soiled or torn linen should not use. Three
types of tablecloths namely cotton, linen and damask are used. Of these, damask
is the best.

3. If a bud vase is used as a central decorative piece, it should not be very large or
tall as it might obstruct the view of guests sitting opposite each other. Heavily
scented flowers should be avoided, as they affect the flavor of the food.

4. Each cover should be well-balanced. A cover is the space required on the table
for laying cutlery, crockery, glassware and linen for one person to partake of a
meal.

5. Only the required cutlery, crockery and glassware should be placed on the table.
On a normal dining table, the space required for one cover is 60 cm x 38 cm. The
cover on the opposite side should be exactly similar to give a well-balanced look.

INFORMAL
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6. Cutlery should always be laid from the inside to the outside of the cover, since
they are always used from outside to inside.

7. Knives and soup spoons should be placed on the right-hand side of the cover,
while forks should be placed on the left-hand side. Dessert spoons and forks
should be placed on the top of the cover. The side knife should be placed on a
quarter plate and kept on the left side of the cover. The cutting edge of all knives
should be faced to the left.

8. Water goblets should be kept to the right of the cover at the tip of the large knife.

9. Napkins should be placed at the center of the cover in between the cutlery.
Napkins are normally arranged in empty water goblets during a dinner session.

FORMAL

10. Cruet sets, a butter dish, an ashtray, meal accompaniment and a bud vase should
be placed in between the covers at the center of the table.

11. Crockery and cutlery should be spotlessly clean and the glassware well- polished.

12. Chipped or cracked equipment should not be used. The hotel’ s monogram should
be visible to the guest.

13. All cutlery and crockery should be placed about an inch from the edge of the table
so that they are not accidentally tipped over.

Commercial glass wares are now available everywhere from the simplest to
the most traditional and expensive kind. There are various factors to consider in
selecting glassware. This includes size, shape, ease of handling and washing,
durability and price. As to the design of glassware, there are standard shapes,
which can be traced from the origin and classical type.

Breakages are caused by the following factors:

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1. Mechanical impact. This results from an object-to-object contact. To avoid
mechanical impact, observe the following rules:
 Do not stack dishes too high.
 Avoid handling glasses in bouquet (holding several pieces in one hand at
the same time)
 Never put cutleries into glasses.
 Do not overload bus pans.
 Do not dump glasses into sinks.

2. Thermal shock. It is the abrupt exposure of breakable equipment such as crystal

glasses, chinaware, from sudden change in temperature, resulting in cracks or
breakage. To avoid thermal shock, observe the following:
 Never put hot water in a chiller or cold glass and vice versa.
 Allow chilled or cold bowl, china or glass top warm up at room temperature
before heating them in a microwave oven.
 Never put hot water in any glass or container that is not heat resistant.

3. Improper handling and misuse of equipment. It is the use of equipment for

other purpose than what it is intended for. Among the malpractices that should
be avoided include:
 Scooping ice with a glass. An appropriate ice scooper must be used.
 Using knives for opening cans. The can opener must be used for such
purpose.

4. Improper racking and stacking of glasses and tableware, especially those of

different sizes and shapes. Some precautionary measures include:
 Instead of stacking glasses, place them in appropriate racks to prevent
mechanical impact.
 Stack tableware using the decoy system
 Tableware of the same kind and size should be stacked together for an
even stacking. Otherwise they become vulnerable to breakage.

5. Inattentiveness or absent-mindedness. They occur when service personnel are

absent-minded or inattentive while executing service especially when they are
carrying heavy tray and breakable equipment.

6. Improper bussing. Busboy and waiters must observe the following:

 Make sure that the trays or bus pans are not overloaded.
 Observe the 3S in bussing; Scrape, Stack, Segregate.
 Use appropriate trays such as a bar with a cork for bar items; rectangular
or oval tray for chinaware, etc.
 Place trays in well- balanced position, with heavy items placed at the center.
 Carry trays, supporting it using the palm rather than fingers.
 Make sure that bottom of the trays is clean and free from oil and dirt.

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7. Environment factors. The following measures must be observed:

 Make sure that the floor is neither wet not slippery. Food, water,
beverages that spill on the floor must be cleared immediately.
 Any broken tile must be immediately repaired as it can cause falls or
accidents.
 Use doors that open both ways and with a glass panel to see people coming
in and out of the door.
 Check for other safety hazards and take corrective action to prevent
accidents and injuries.

Proper Storage of Equipment

1. Clean and wipe dry all equipment before storing them.

2. In sorting:
 Scrape all left over by hand
 Sort dishes according to size
 Stack dishes in separate pile
 Invert cups and saucers when placing them in racks
 Pre-soak silverwares, glass cream servers and warm servers
3. In racking:
 Rack dishes according to size
 Do not overcrowd dishes. Overcrowding results in poor cleaning and
increases the possibility of breakage.
 Rack silverwares special containers with their handles down. Avoid
stacking too much. The ideal is 15 pieces per compartment.
 Stack trays evenly and wash them separately.

4. Handle dishes by the edge cups, silver by the handle, stemmed glasses by the
stem and tumblers by the base.

5. Keep the dish storage area clean at all times to protect from pest infestation.

6. Keep dish or rack away from the exit end of the machine.

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 Napkin Folding

A folded napkin is placed on the table for the guest’s use to contribute to the
presentation of the cover and the whole dining environment. The way in which the
napkin is presented depends on the type of establishment and the type of service.

It is an advantage if napkins folds are kept simple, as less handling is involved.

However, some establishments require more elaborate folds for aesthetic reasons.

The following pages show the most common napkin folding styles and how to make
them.

PYRAMID NAPKIN FOLD

Step 1: Lay the napkin face down in

front of you.
Step 2: Fold the napkin in half
Diagonally.
Step 3: Rotate the napkin so the
open end faces away from
you.
Step 4: Fold the right end up to
meet the far corner,
ensuring the edge of this
new fold lays on the
centre line.
Step 5: Repeat the last step with
the left side, folding the
left tip up to the far
corner, creating diamond
shape with a seam
running down the centre.
Step 6: Turn the napkin over
keeping the open end

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 facing away from you.
Step 7: Fold the napkin in the
half by bringing the
farthest point of the
diamond up and back to
the nearest point.
Step 8: Turn the napkin over
again, this time keep the
open end facing towards
you.
Step 9: Fold the napkin along the
centre seam to create a
neat, sturdy pyramid. If
your napkin won’t stand
neatly apply little starch.

BISHOP’S HAT NAPKIN FOLD

Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the dinner napkin in
half so that the open end
is facing you.
Step 3: Fold the far- right corner
diagonally towards you,
resting the point in the
centre of the side closest
to you.
Step 4: Fold the near- left corner
diagonally away from
you, resting it so that it
lays right next to the
previous fold.
Step 5: Flip the napkin over and
orient it so points to the
far-left and to the near-
right.
Step 6: Fold the bottom half of the
napkin up and away from
you, laying it so the far
edges run on top of one
another.
Step 7: Reach underneath the
napkin and pull out the
flap on the right, making
the near- side come to

15
 two points as seen in the
picture.
Step 8: Gently roll the left half of
the left triangle over and
tuck its end underneath
the right triangle.
Step 9: Flip the napkin over with
points pointing away from
you.
Step 10: Gently roll the right half
of the right triangle and
tuck its end underneath
the left triangle.
Step 11: Open up the hat and
press the material inside
down to fill it out so that
it becomes circular.

BIRD OF PARADISE NAPKIN FOLD

Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the napkin in half.
Step 3: Fold the napkin in quarters.
Step 4: Fold the napkin in half
diagonally, creating a
triangle.
Step 5: Orient the triangle so the
open tip is facing away
from you.
Step 6: Fold the right corner
diagonally towards
you-laying it down
along the centre line of
the triangle, making a
new tip pointing
towards you. Ironing
the napkin can make
this important fold a
whole lot easier.
Step 7: Do the same with left
corner, fold it diagonally
toward you and press it
down next to the previous
fold.
Step 8: Fold the two wings that
you just made in folds in

16
 number 6 and 7 under so
that you have your original
triangle shape back. Once
again, an iron can make a
world of difference.
Step 9: Fold the triangle in half by
bringing the centre seam
towards you and allowing
the ends to fall.
Step 10: This bird’s almost ready
to fly but give it some
feathers. While holding
the base firmly to keep
your folds together, pull
up the four ‘flaps’
created by the napkin’s
corners.

ROSEBUD NAPKIN FOLD

Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the napkin in half
diagonally.
Step 3: Orient the napkin so the
open end points away from
you.
Step 4: Fold the far-right corner
up diagonally so that the
point rests on top of the
far corner. The edge of
this new flap should lay
right on the centre line
Step 5: Repeat step four on the
other side, bringing the
left- most corner to meet
the far corner, creating a
diamond shape.
Step 6: Flip the napkin over
while keeping the open
end pointing away from
you.
Step 7: Fold the bottom of the
napkin up about ¾ of the
way as shown and press
the fold down well.
Step 8: Flip the napkin over.

17
Step 9: Curl both sides ups so
they meet in the middle
and tuck one into the other.
Step 10: Let it stand and
straighten it out.

CROWN NAPKIN FOLD

Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the napkin in half
diagonally.
Step 3: Orient the napkin so the
open end points away from
you.
Step 4: Fold the far-right corner
up diagonally so that the
point rests on top of the
far corner. The edge of
this new flap should lay
right on the centre line
of the napkin.
Step 5: Repeat step four on the
other side, bringing the
left- most corner to meet
the far corner, creating a
diamond shape.
Step 6: Flip the napkin over
while keeping the open
end pointing away from you.
Step 7: Fold the bottom of the
napkin up about 2/4 of the
way and press the fold
down well.
Step 8: Fold the smaller triangle
down so the point rests on
the near edge of the
napkin. Press
Step 9: Curl the left and right sides
of the napkin up so they
meet in the middle and tuck
one into the other.
Step 10: Let it stand then tug where
needed to even up and
round out.

18
 STANDING FAN NAPKIN FOLD
Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the dinner napkin in
half so that the open end
is facing you.
Step 3: Fold the napkin like an
accordion starting at the
narrow end (you can use
fork to lean it). Leave
one end with two to
three inches of unfold
napkin to support the
standing fan.
Step 4: Fold the napkin in half
with the accordion folds on
the outside.
Step 5: Grasp the unfolded
corners where they meet
on the open end and fold
them diagonally, tucking
them under the accordion folds.
Step 6: Open it and let it stand.

ROSE NAPKIN FOLD

Step 1: Lay the napkin face down in
front of you.
Step 2: Fold the two right
corners of the napkin in
so, the tips rest at the
centre. Fold the
remaining two corners of
the napkin in so the tips
meet with the last two at
the centre.
Step 3: Begin folding the outer
corners in so they meet
at the centre. Once all
the tips are folded you
are left with a square
about ¼ the size of the
unfolded napkin.
Step 4: Flip it over.
Step 5: Fold the corners in so they
meet at the centre and

19
 place something sturdy at
the centre, or hold it with
your fingers.
Step 6: While maintaining
downward pressure at the
centre of the napkin,
reach underneath each
corner and pull out the
flaps to create petals.
Step 7: Remove the centre weight
and your rose should look
as shown in the picture.
Step 8: You can reach under the
centre of each side and pull
out a second set of petals
to fancy it up some more.
Place something at the
centre and you’re done.

SAIL NAPKIN FOLD

Step 1: Lay the napkin face down in

front of you.
Step 2: Fold the napkin in half
and orient the open end.
Step 3: Fold the far- right corner
diagonally to the centre of
the side that is closest to
you. The edge of this flap
should run down the
centre of the napkin.
Step 4: Repeat the last step with
the other side, folding the
far- left corner diagonally
to rest right along the
previous fold.
Step 5: Fold the napkin along the
crease and make it stand
on its short end.

20
 Table Skirting

Table skirting is used to decorate tables for different occasions, for

elegance and to cover the actual table. Below are some points to consider in table
skirting:

1. Decide on the design that fits the occasion.

2. Prepare needed materials:
 Cloth
 Table skirt
 Thumbtacks
 Thimble
 Pins
3. Lay the top cloth and fastened with thumbtacks at the edge of the table.
4. Pull the cloth to straighten the surface.
5. Locate the center of the table and fold the cloth towards it to get the
middle.
6. Fasten the cloth with pins at the center with the middle half of the
cloth.
7. Apply various designs such as the diamond style, pleated box type,
ribbon
style, diamond with crumpled top, butterfly, single pleats, escalope, etc.
8. All sides of the table should be equally skirted and covered

Different Kinds of Skirting

Gathered or Shirred
Gathered or shirred table skirts are a popular choice due to its simplicity and
affordability. A gathered or shirred table skirt is a fabric drape drawn together by
threads along the top hem providing extra body to the skirt. A tighter gather gives

21
table skirt a full, ruffled appearance.

Box Pleat
A box pleat table skirt is made from a sequence of back-to-back knife pleats.
Box pleated table skirting is best suited for professional conferences or business
meetings. It gives the table a neat, tailored appearance. It also has no more
pronounced projection than a simple knife pleat, which adds dimension.

French Box Pleat

French box pleats provide more volume than standard box pleats, its pleats
are narrower than a regular box pleats, giving the bottom of the table skirting a fuller
appearance. It works equally well in casual or elegant settings.

Plastic
If budget and the ease of cleanup are topmost consideration, consider plastic
table skirting. Vinyl fabric can be fashioned into simple gathers or knife pleats. This
is cost- effective way to dress tables for any occasion.

22
Fringe
Fringe table skirting is a playful addition to party tables. Metallic tissue and
raffia skirts have a number of imaginative uses. This kind of decorative fringe is a
good substitute for table skirting and serve as a festive wall border for special
celebrations.

Swag
Most tables can be fitted with detachable swags that are placed over any kind
of cloth table skirting. Swags are commonly attached with overlap clips that will not
flatten or damage the table skirt pleating. Swags are an easy way to dress up an
otherwise plain table skirt.

What’s More

Activity 1

Direction: Read the following test items carefully and choose the correct answer
from the given choices. Write the letter of your answer on your notebook.
1. Placed on the table for the guest’ use to contribute to presentation of the cover
and the whole dining environment.
a. Folded napkin b. Candelaria c. Table skirting d. Centerpiece

2. Must observe the 3S in bussing: Scrape, Stack and _____?

a. Sift b. Sort c. Segregate d. Safe

3. Should be folded elegantly and place at the center of the dinner plate.
a. Silverware b. Dinnerware c. Flatware d. Hollow ware

4. Set above the plate to the right in order of use.

a. Glasses b. Napkin c. Spoon d. Fork

5. Requires a pre-set up of tables before service begins.

a. Fine dining b. Cafeteria c. Casual dining d. Canteen

Activity 2
List down the following: Write your answer on your answer sheet.

6-10. Give at least five (5) different kinds of napkin folding.

23
 What I Have Learned

Aside from the kitchen, dining area is the most important part of a food
establishment. This is where the guests gather and enjoy what the establishment
has to offer.
In order to add grace to your interior, beautiful napkin folding and table
skirting is the best approach. As the objective of creating a beautiful napkin fold
is to enhance your table presentation and create a harmonious atmosphere. Your
dining room is better served by the use of the correct style and size of napkin fold,
and the right color in respect of the room decor.

How to storage food in a restaurant?

Proper Restaurant Equipment for Storing Food – Food Storage Safety Tips
1. Put the FIFO (First In, First Out) rule into practice. ...
2. Put the date on all food products you receive. ...
3. Food should be stored in containers with an air-tight seal.
4. No food products should be stored directly on the floor.

What I Can Do

Instruction: Demonstrate the different styles in napkin folding.

Document yourself while doing the task by taking picture or video.
Post the video or picture in the google classroom or send it through
email to the teacher. Submit the output next week. If you do not
have internet access, you can ask your parents/guardians to rate
your performance based on the rubric below.

 Pyramid
 Bishop’s Hat
 Bird of Paradise
 Rosebud
 Crown

Find out by accomplishing the Scoring Rubric

honestly and sincerely. Remember it is your learning
at stake!

24
 Teacher’s/Pa
Perfect rent’s
Description
Score /Guardian’s
Score

Demonstrate 100% of the 5

procedures in napkin folding.
Demonstrate 75% of the 4
procedures in napkin folding.
Demonstrate 50% of the 3
procedures in napkin folding.
Demonstrate 25%of the 2
procedures in napkin folding.
Did not perform the given tasks. 1

Assessment

Direction: List down the following: Write your answer on your notebook.

Different kinds of table skirting.

1. ______________________________________________
2. ______________________________________________
3. ______________________________________________
4. ______________________________________________
5. ______________________________________________
6. ______________________________________________

True or False: Write TRUE if the statement is correct, and FALSE if it is incorrect.
Write your answer in your notebook.

_________7. Silverware is set about 2 inches from the edge of the table.
_________8. Set the knives to the left of the dinner fork.

25
 _________9. Coffee spoon are set to the right of the knives.
_________10. Appropriate linen should be used according to the size of the table.
_________11. A cover is one place setting, which means the space required on a
table for laying cutlery, crockery and glassware are for one person.
_________12. Forks are placed on the left-hand side of the plate.
_________13. The cutting edge of knives should face to the left.
_________14. Water goblet should be kept to the right of the cover and at the tip
of the knife.
_________15. Coffee or tea must go with sugar and milk/ creamer.

Answer the following briefly: Five (5) points each

In table setting, what challenges you encountered?
Differentiate formal table setting to informal table setting?

Additional Activities

Suggested activity

Perform table skirting.

Start with the basic; back pleats you can watch video for more details
https://www.youtube.com/watch?v=6QBLOltg0L8

(In the absence of the equipment and materials needed, student may to wait for
the time when a face to face instruction will be available. For the meantime, you
may practice using the kitchen utensils/ materials you have at home)
Practice in your house, you can use the following:

 Table cloth, curtain or bed sheet

 Pins
 Thumb tacks
 Center table

This rubric will serve as your guide for table skirting

Criteria Assessment Excellent Good Fair

(3) (2) (1)
Skirting Theme instantly clear and
clean
Size correctly
Wrinkle free
Free of rips, tears, stain,
etc.
Start & End at the start of
the table

26
 27
WHAT I CAN DO (It will be
graded using the rubric.)
ASSESSMENT
1. GATHERED OR SHIRRED
2. BOX PLEATS
3. FRENCH BOX PLEATS
4. PLASTIC What I Know
What’s More
5. FRINGE 1. TRUE
Activity 1 1. a
6. SWAG 2. FALSE
7. TRUE
2. c
3. TRUE
8. FALSE 3. a
4. TRUE
9. TRUE 4. a
5. FALSE
10. FALSE 5. a
6. FALSE
11. FALSE Activity 2 6. PYRAMID
7. TRUE
12. TRUE 7. BISHOP’S HAT
8. TRUE
13. TRUE 8. BIRD OF PARADISE
9. CROWN 9. TRUE
14. TRUE
15. TRUE 10. ROSEBUD 10. TRUE
Answer Key
Overall table is appealing
display
Uses of colors compliment Usage
asymmetrical
Symmetrical or pleasing
add depth and interest
Uses multiple heights to
Eye catching focal point Design
correctively
Clips/ Pins applied
Skirt fitted tightly
table
Skirt evenly top of the
Table leg not visible
References
Arcos, Cristela M., Yu, Evangeline., and Flores, Jelly M. 2017. Food and Beverage
Services. Provide Food and Beverage Services: Serve Food Orders (1-20).
Meralco Avenue, Pasig City, Philippines.

https://www.slideshare.net/delhindradelhindra/fb-service-6-table-set-up

https://www.quora.com/What-is-a-good-fine-dining-table-setting

http://german.fansshare.com/gallery/photos/13938422/fine-dining-logo-sm-logo/

http://qinglin.me/brilliant_1-bedroom-1-bath-apartments

https://pezcame.com/YWxhIGNhcnRlIHRhYmxlIHNldHRpbmc/

https://onpace.osu.edu/modules/polishing-your-job-etiquette-skills/brush-up-on-
your-dining-etiquette/table-manners-during-the-meal-part-1

http://flatheadliving.com/2015/12/07/table-setting-art-science/

http://www.thenewpotato.com/2016/02/18/how-to-set-a-table/

https://www.ballarddesigns.com/howtodecorate/2015/02/20-place-setting-ideas-
for-your-table/

https://whatsfordinner.com/kitchen-tips/classic-table-settings/

https://www.gofoodservice.com/blog/kitchen-and-restaurant-equipment-checklist

https://www.thespruce.com/storing-everything-in-the-kitchen-2648629

https://www.thespruceeats.com/dinnerware-materials-908883

https://www.pinterest.com/pin/156007574567827391/

http://www.origamitree.com/2014/04/napkin-folding-bishop-miter/

https://www.pinterest.com/pin/445645325598621699/

https://www.pinterest.com/pin/445645325598621708/

https://www.pinterest.com/pin/445645325598621703/

https://www.pinterest.com/pin/445645325598621709/

https://www.pinterest.com/pin/445645325598621692/
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net