PRESIDENT RAMON MAGSAYSAY STATE UNIVERSITY

Iba Main Campus

Zone VI, Iba, Zambales

BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION

Major in Food and service Management

DETAILED LESSON PLAN in

(FIELD STUDY 1 AND 2)

I. OBJECTIVES
General Objective:
- To Demonstrate how to set basic, casual and formal table set-up.

Specific Objectives:
At the end of the lesson 80% of the students should be able to:
a. Set-up correctly the utensils in the table.
b. Identifies what is difference between basic, casual and formal set-up.
c. Perform and demonstrate the basic, casual and formal table set-up.

II. SUBJECT MATTER

1. Topic: Table Set-Up

2. Sub-topic: demonstrate basic, casual and formal table set-up
References:
https://www.realsimple.com/holidays-entertaining/entertaining/how-to-
set-a-table

III. INSTRUCTIONAL MATERIALS

1. Power point presentation/Laptop, Visual Aid
2. Table, table cloth, placemats, place card and actual table utensils
needed

IV. PROCEDURE

4.1 Preparation
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
(Script of Teacher) (Possible answers of
students)
GREETINGS

Good morning, Class! Good morning, Ma’am

 TEACHER’S ACTIVITY STUDENT’S ACTIVITY
OPENING PRAYER

Ms. Arcega Can you Please lead the Prayer Ms. Arcega will lead the
prayer

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

CLASSROOM MANAGEMENT

Before you take your seat, I would like to request The student will arrange their
everyone to arrange your chairs properly and chairs properly and pick the
make sure there are no trashes around you pieces of paper around them.

You may take your seat. (The students will take their
seats.)

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

CHECKING OF ATTENDANCE

Ms. Secretary may I know who absent today? Ma’am I’m happy to tell you
that none of classmates is
absent today.

I’m so glad that everyone is present today. (The students will give their
Let’s give ourselves a big 3 claps selves big 3 claps)

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

PASSING OF ASSIGNMENT
Do you have assignments right?

So please pass your paper, pass your assignments (The students will pass their
in front, quietly. assignment)

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

REVIEW OF PAST LESSON

Yesterday we’ve discussed about How Take Table

Reservation.

Let’s review about How Take Table Reservation.

What is Table Reservation, class?
Yes, Ms. Minor
Ma'am, Table reservation is
an arrangement made in
Very Good! advance to have a table
So, in processing restaurant reservation, why is it available at a restaurant.
important to confirm the details of reservation,
Ms. Fulgencio?

Because in reservation
system it gathers all of our
customer's information at the
time of their online booking.
By the day of their arrivals,
we can accommodate them
properly and correctly.
Precisely! Thank you.
When a restaurant receives an inquiry about a
table reservation, we can make an offer to the
customer when it lets the customer know that it
has a table available at the requested time, for the
required number of diners. We can ask what are
their prefer area and table location or offers a
suitable alternative.

When answering calls, you as a receptionist what

costumer service skills you need to adapt Mr.
Dinoso?
Ma'am as a receptionist our
customer service includes
speaking with customers,
being empathetic to their
situations and trying to help
them get the experience they
want. Being enthusiast yet
That's right! Most of costumers coming back in the polite is a must.
restaurant not just because of the yummy food
but also because of the behaviors of the staffs.

Is that all clear?

Yes, Ma’am!
 TEACHER’S ACTIVITY STUDENT’S ACTIVITY
MOTIVATION: “Jumbled Words”

Before we start our lesson, let us have first an

activity. The left side of the table is Group 1. And
the right side of the table will be the group 2. The
mechanics of the game is I will show a picture
with jumbled letter of its name and you will
arrange the letter to get the right name of the
object. The group who will guest the right answer (The students will guest the
will get the prize. answers)

So, class are you familiar to those utensils? Ma'am those utensils are we
used when we eat or when
we at home or when we dine
at the restaurant.
That's right! and these things are connected to
our topic today!

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

LESSON PROPER

Today, we will perform and demonstrate how to

set up the table correctly. But before that let us
first define what is table setting?
Ms. Santiago can you please read what is table
setting.
(Ms. Santiago read the
definition)

table setting refers to the

way to set a table with
tableware-such as eating
utensils and for serving and
eating. The arrangement for
a single dinner is called a
place setting, Ma'am
Thank you. form the word itself "setting, set”
means put, lay, or stand (something) in a
specified place or position. It has to be, clean and
organized.

Table setting refers to the manner in which the

table appointments and foods are arranged on.
Table setup plays an important role in contributing
to the appearance of the table. It also boosts an
appetite of the guest.

Now Mr. Dilag why do we need to set the table?

Ma'am, it's for the formality
of the event, how many
courses to be served, and
how it will be served.
Absolutely! Table settings set expectations in
customers' minds. and it lets guest know and feel
that they are important enough to put in extra
effort for them.

Making Table set-up has a Golden Rule which the

set-up will greatly depends on the order of the
guest and the style of service of the restaurant.

There are three common types of table settings,

the basic, casual and formal. Each place setting
includes the utensils and dinnerware pieces that
would normally be used with the corresponding
style of dining.

Now when doing table set up when have table

setting guidelines that we have to follow.

Here are the keywords in General Table Setting

Guidelines that we must to remember:

1.Aligned
2. 1 inch
3. Fingerprints
4. Elbow room

 Aligned which the lower edges of the

utensils should be aligned with the bottom
rim of the plate, about one (1) inch up
from the edge of the table.
 1 inch To avoid hiding a utensil under the
 rim of a plate or bowl, lay it approximately
one (1) inch away from the plate’s side.
 Fingerprints which To eliminate
fingerprints on the handle, hold flatware
by the “waist,” the area between the
handle and the eating end of the utensils.
 And 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.

The basic setting has minimal tableware, place

mat, fork, knife, and spoon, a dinner plate, a
water glass, and a napkin.

Here's Basic Table Setting Instructions

1. Lay the placemat on the table.
2. Put the dinner plate in the middle of the place
mat.
3. Lay the napkin to the left of the plate.
4. Place the fork on the napkin.
5.To the right of the plate, place the knife closest
to the plate, blade pointing in. Place the spoon to
the right of the knife. (Note: The bottoms of the
utensils and the plate should all be level.)
6.Place the water glass slightly above the plate, in
between the plate and the utensils, about where 1
p.m. would be on a clock face.

Where do we usually see this type of set up?

Ma'am we always see this

type of set up in our
 household.

That's right! Yes, we usually see this in

“carenderia” mostly see this in our household
when we eat because it is less utensils means less
dishes to be wash.

Next the Casual Set-up. Essentially, the basic table

setting, above, and the casual table setting are
nearly identical, but in a casual table setting, there
is the addition of a soup bowl and a dinner plate.

Casual Table Setting Instructions:

1. Lay the placemat on the table.
2. Put the dinner plate in the middle of the
placemat.
3. Place the salad plate on top of the dinner plate.
4. If you're starting with a soup course, place the
soup bowl on top of the salad plate a napkin to
the left of the charger.
6.To the left of the plate, place the fork on the
napkin.
7.On the right of the plate, place the knife closest
to the plate and then the spoon.
8.Directly above the knife, place the water glass.
9.To the right and slightly above the water glass,
place the wine glass or a glass for another
beverage.

Where do we usually see this type of set-up?

Ma'am in a High-class
Restaurant.
That's right! we usually see this in a High-class
Restaurant who served standard course meal
which is 3-course meals.

Next the Formal Table Set-up. This style of table

set up is for elegant dinner party and VIP meeting
or dinner. Many meals only contain one course.
Just like casual this set-up is designed for the
meal course: an appetizer, a main dish, and a
dessert but in formal set up includes many pieces:
a tablecloth, chargers, dinner plates, soup bowls,
salad plates, bread plates, napkins, salad forks,
dinner forks, knives, soup spoons, butter knives,
dessert spoons, water glasses, red wine glasses,
and white wine glasses.

Let me show you the Formal Dinner Table Setting

Instructions:
1. Lay an ironed tablecloth on the table.
2.Set a charger and in the center of the charger,
place a soup bowl.
3. Place the bread plate to the top left of the
charger (between 10 and 11 p.m. on a clock
face).
4. Lay a napkin to the left of the charger.
5.On the left of the charger, place the salad fork
on the outside, and the dinner fork on the inside.
You can put the forks on the napkin, or for
roomier settings, directly on the tablecloth
between the napkin and the charger.
6. On the right of the charger, place the knife
closest to the charger (blade facing in towards the
charger) and then the soup spoon.
7. Place a butter knife horizontally, blade facing
inwards on top of the bread plate with the handle
pointing to the right.
8.Directly above the charger, place a dessert
spoon (a teaspoon) with the handle pointing to
the right.
9. Directly above the knife, place a water glass. To
the right of the water glass and about three-
fourths of an inch downward, place the white wine
glass. The red wine glass goes to the right of—
and slightly above—the white wine glass. (Note:
Since people traditionally drink more water than
wine during dinner, the water is kept closer to the
diner.)
10.If using individual salt and pepper shakers for
each guest, place them above the dessert spoon.
Otherwise, place them near the center of the
table, or, if using a long, rectangular table, place
them in the middle of each end.
11. If using a place card, set it above the dessert
spoon.

Just like I said ago, formal setting includes many

utensils so to avoid clutter, the general rule for
any table setting is to include no more than three
utensils on either side of the dinner plate at a
time.

That's it the Basic, casual and formal table setting.

Any question, class?

None, Ma’am

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

APPLICATION

Now, since our topic Table setting it is the best if I

will call 3 students who will perform the basic,
casual and formal set-up.
Each set has a rubric to rate if you do it correctly
and properly. (The 3 students will go to the
front and perform the table
set-ups)
Basic Set- Up Rubrics
 Criteria
1. The dinner plate is in the center
of the center of the place setting
and 1 inch from the edge of the
table.
2. The napkin was laid 1 inch to the
left of the plate and fork placed on
the napkin.
3. the dinner knife placed 1 inch at
the right side and facing in towards
the plate.
4. The dinner spoon placed 1 inch
at the right side of the dinner knife.
5. The water glass placed above
the plate and 1 p.m. clock face.
6. Performed the table set-up
quickly.
Yes No
Casual Table Set-Up Rubrics
Criteria Yes No
1. The dinner plate laid in the center
of the place setting and 1 inch from
the edge of the table.
2. Placed the salad plate on the top
of the dinner plate.
3. Placed the soup bowl on the top
of the salad plate.
4. Napkin placed 1 inch to the left
side of the charger and the fork was
on the top it.
5. The dinner knife placed inch at
the right side of the plate and
spoon placed 1 inch at the right side
of the dinner knife.
6. Placed the water glass above the
knife and wine glass placed slightly
above the water glass
7. Performed the table set-up
quickly.

Formal Table Set-Up Rubrics

Criteria Yes No
1. The dinner plate was laid in the center of the place setting and 1 inch
from the edge of the table.
2. Placed the soup bowl at the center of charger.
3. The bread plate placed to the top of the charger between 10 and 11 on
a clock face.
4. . Laid the napkin 1 inch to the left of the charger and placed the dinner
fork on the inside and salad fork on the outside.
5. . Placed the dinner knife 1 inch to the right of the charger and blade
should be facing towards the charger.
6.Placed the Butter knife is horizontally and blade facing inwards on top
of the bread plate with handle pointing to the right.
7.Placed the teaspoon with the handle pointing to the right. Directly
above the charger.
1. Place card, salt and pepper shaker placed 1 inch above the dessert
spoon
10, Performed the table set-up quickly.
 TEACHER’S ACTIVITY STUDENT’S ACTIVITY
GENERALIZATION

Again, what are the three most commonly types Basic, Casual and Formal
of table set up Ms. Encarnacion? Table Set-Up, Ma'am

And why table setting is important? Because it is formality of the

events and table settings set
expectations in customers'
minds. At this way guest
know and feel that they are
important enough to put in
extra effort for them.
That’s correct! And class don't forget that in
making table set-up has a Golden Rule which the
set-up will greatly depends on the order of the
guest and the style of service of the restaurant.

To eliminate fingerprints on the handle, how By the “waist,” the area

should you hold flatware? between the handle and the
eating end of the utensils.

Indeed! And placing the utensils should be 1 inch

away from the one utensil to other utensil to avoid
clutter and to avoid sound when you use.

Very Good, class! Now arranged your chair, sit

properly and get ready for your quiz.

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

EVALUATION
Direction: Identification.
On your 1/4 sheet of paper, identify what are
name of the picture showed below.
1.
2.
 Answer Key:
1. Casual Table Set-Up
2. Formal Table Set- Up
3. Basic Table Set-Up
Essay:
1. Table set up plays an important role in contributing to the
appearance of the table. It also boosts an appetite of the guest.
Most of the customer they’re coming to the restaurant not just
because of the foods but also because of the formality and
accommodation of the place.
2. To avoid bacteria coming from hand and to eliminate fingerprints.

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

(Script of Teacher) (Possible answers of
students)
ASSIGNMENT
Direction: Write on your notebook. Search and
define what is American and French Style Table
Set-up

3. Compare and Contrast of the

American and French Style Table
Set-Up.

Reference: Reference: https://thegreatgastro.com/en/dining-story-culinary-

service-styles-ep-1-2/

Prepared by: Cooperating Teacher and FS Coordinator

Note by:
JULIE FE F. PONDIAS RUTHGRACE MANZANO
Student Teacher Program Chair

Checked by:
EDITHA M. BATINGA Approved:
Dr. LORNA L. ACUAVERA Dean
.