OPENING PRAYER

Good morning,
God bless you,
and peace be
with you,
Paulinians!
 LIFE PERFORMANCE
OUTCOME:
LPO4: Conscientious, Adept
PERFORMERS & ACHIEVERS
I am a conscientious, adept performer
and achiever, competently pursuing
my mission in life.
 PROGRAM
OUTCOME:
PO1: Implement and maintain the basic
technical, communication,
interpersonal, and teamwork skills
required for stable employment and
advancement in the modern
workplace.
 ESSENTIAL
PERFORMANCE
OUTCOME:

EPO8: Openly demonstrate their basic

and advanced skills in chosen TLE
programs as experienced individuals
and improve them according to the
feedback they receive. (LPO4)
Where and when do you see
this kind of table set-up?
Prepare the dining
room/restaurant
area for service
INTENDED LEARNING
OUTCOMES:
Each Paulinian will be able to:
identify the different table
appointments needed in the
dining room area for service;
(EPO3)
explain the table setting
guidelines the importance of
following the standards of table
set-up and guidelines; (EPO3) and
demonstrate how to set-up table
according to standard operating
procedure.
FOOD AND BEVERAGE SERVICE
EQUIPMENT
Table
s Appointments/Tablewares
 Linen
 Dinnerware
 Beverageware
 Flatware
Chairs
A chair seat is 46 cms. (18”) from the ground
The chair height from the ground to the top
of the back is 1 meter (39”)
The depth from the front edge of the seat to
the back of the chair is 46 cms. (18”)
Chairs are classified as:

Restaurant chairs

Coffee shop chairs

Banquet chairs
Chairs are classified as:

Lounge chair

Garden chair
TABLES are classified as follows:
• Restaurant table:
Round tables come in various sizes:
1 customer 28-30” diameter
2 customers 36-40” diameter
4 customers 44-48” diameter
6-8 customers 55-60” diameter
Sideboards Counter table
or dummy waiter

Hostess desk
Coffee shop tables
Garden tables

Banquet tables
 Linen
The term linen is broadly used to
include the tablecloth, silence cloth,
runners, place mats, and napkins.

Linens come in various types of

materials, including fiber, plastic and
paper. They provide background for
the dining table, as they come in
different colors, styles, textures, and
designs to fit the theme, occasion, or
atmosphere in the dining room. They
are chosen to blend with the other
table appointments and create the
desired dining ambience.
Linens commonly used in a table
setting include the following:

Tablecloth Runner

Silence cloth Place mat

Linens commonly used in a table
setting include the following:

Table napkins Skirting cloths

Top cloth
Flatware
Types of Flatware for cover and for serving

Serving spoon, Dinner fork,

serving fork, dinner knife,
and soup ladle and dinner spoon
Flatware
Types of Flatware for cover and for serving

Teaspoon

Soup spoon

Iced spoon/parfait spoon

Flatware
Types of Flatware for cover and for serving

Dessert spoon Demitasse spoon

Gravy ladle
Flatware
Types of Flatware for cover and for serving

Escargot
Dessert fork

Fish knife
Flatware
Types of Flatware for cover and for serving

Pie server
Butter spreader

Ice tong
Glassware

Beer mugs
Stem glasses

Tumblers
Dinnerware
Types of dinnerware used for individual covers

Dinner plate
Place plate

Salad plate
Dinnerware
Types of dinnerware used for individual covers

Soup plate
Fish plate

Dessert plate
Dinnerware
Types of dinnerware used for individual covers

Cereal Bread and Demitasse

bowl butter cup
plate and saucer
Dinnerware
Types of dinnerware used for individual covers

Soy dish Monkey dish

Standards of
TABLE SET-UP
Completeness
 All needed utensils; chinawares, glasses
and other equipment are set up on table
prior to serving orders. Coffee/tea must go
with sugar and milk/creamer.
 Place mat is set up when the table is not
covered with tablecloth. It is placed at the
center of the cover.
 Required condiments are set up before
service.
 Client requirements 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
the order has been taken. This must be
done prior to serving orders.
Cleanliness and Condition of Equipment
 All pre-set equipment must be immaculately clean,
sanitized with sanitizing detergent, wiped dry and
free of spots or watermarks.
 There are no wobbly tables and chairs.
 There are no chipped/stained glasses.
 No damaged, broken or distorted cutleries are set
up on the table.
 Linen is fresh, clean and without spots or stains
and not wrinkled.
 Placemats are clean and without spots or stains
and not wrinkled.
 Placemats are clean and without foul odor.
Balance and Uniformity

 There is even spacing between chairs and

covers.
 Cutleries are spaced at least 1 inch from
the edge.
 For the same order of drink/food, set up
the same glass and cutleries in all tables.
 Cutleries are aligned properly, with the
same distance from the edge.
Order
 All service equipment are placed on the
appropriate side of the cover.
 The glasses, cups with saucers, spoon, knife and
cocktail fork are on the right side.
 Fork and side dishes are on the left side except the
cocktail fork which is placed on the right side.
 Folded paper napkin (if used) is on the left side
underneath the fork.
 Water glass is set up on the right side, about an
inch on top of the dinner knife.
 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 served.
Eye Appeal
The whole set up looks presentable.
 Presidential and buffet tables are skirted
for banquet functions.
 Appropriate color combinations are used.
 No eyesore is seen in the dining area.
 Appropriate centerpiece and other decors
are provided for.
Timeliness
 Set-up completed on time-at least 30
minutes prior to the start of operations or
banquet functions.
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 edge of the table.
2. To avoid hiding a utensil 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 utensil.
4. The water glass should be placed
approximately one inch from the tip of
the dinner knife.
5. Place knives with blades facing the plate.
REFLECT AND SHARE
How important is preparing
the dining area for services
for you as a/an:
a. guest
b. an owner of a restaurant
 PAULINIAN
AFFIRMATION
As a Christ-centered Paulinian,
I am a conscientious, adept
performer and achiever,
competently pursuing my
mission in life.