Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

FOOD AND BEVERAGE

SERVICES NCII G11
Quarter 1 Week 3 Module 3
Learning Competency:
Prepare the Dining Room/Restaurant Area for Service

TABLE SETTING AND DINING ETIQUETTE

1
HOW TO USE THIS MODULE

Before you start answering the module, I want you to set aside other tasks
that will disturb you while enjoying the lessons. Read the simple instructions
below to successfully enjoy the objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every

page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons.
3. Writing enhances learning that is important to develop and keep in
mind.
4. Perform all the provided activities in the module.
5. Let your facilitator/guardian assess your answers.
6. Analyze conceptually the posttest and apply what you have learned.
7. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing
the lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and
skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Discussion – This section provides a short discussion of the lesson . This aim
to help you discover and understand new concepts and skills.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire
module.

2
 LM3 TABLE SETTING AND DINING ETIQUETTE

Expectations

This module was designed and written with you in mind. It is here to
help you master about the Table Setting and Dining Etiquette. 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 four lessons, namely:
• Lesson 1 – Definition of Table Setting
• Lesson 2 – Guidelines in Table Setting
• Lesson 3 – Types of Table Setting
• Lesson 4- Dining Etiquette & Table Manners

Expected Outcomes
At the end of this lesson, you should be able to:
1. Define Table Setting
2. Follow the Guidelines in Table Setting
3. Identify the different Types of Table Setting
4. Perform Table Set-Up
5. Determine the distinguishing characteristics of every Dining Etiquette
styles
6. Select the appropriate table Manners and Dining Etiquette style for a
particular occasions or events;
7. Appreciate the uniqueness of every Table Dining Etiquette and Table
Manner styles.

3
 PRE-TEST

What I Know

Let us determine how much you already know about table setting and
dining etiquette. Take the test!

I. Identification
Directions: Name the table appointments in the setting.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

11.

4
 II. Multiple Choice:
Directions: Read the questions carefully and write the letter of the best
answer on the space provided below.
12. The manner in which the table appointments and foods are arranged
in the table.
a. Cover
b. Place Setting
c. Table Setting
d. All of the above
13. Table appointments must be placed one inch away from the edge of
the table.
a. Agree
b. Disagree
c. Maybe
d. All of the above
14. The individual space needed by each person.
a. Cover
b. Place Setting
c. Table Setting
d. All of the above
15. Arrange flatware in order of use, from inside plate to outward.
a. Agree
b. Disagree
c. Maybe
d. All of the above
16. Sharp edge of knife should be facing away the plate.
a. Agree
b. Disagree
c. Maybe
d. All of the above
17. The maximum size of each cover.
a. 20 inches
b. 24 inches
c. 28 inches
d. All of the above
18. Salad fork at the right of the dinner fork if the salad is the first
course.
a. Agree
b. Disagree
c. Maybe
d. All of the above

5
19. The cup and saucer are placed on the right side of the cover with the
cup handle towards the plate.
a. Agree
b. Disagree
c. Maybe
d. All of the above
20. The only fork that is placed on the right side of the place setting.
a. Dessert fork
b. Oyster fork
c. Salad fork
d. All of the above
21. What is social etiquette?
a. Wait for other to sit at the table c. Be on time
b. Easy to have a good manners d. All of the above
22. Who should be served first in the dining table?
a. Younger people b. Guest c. Women d. Men
23. Is it rude to eat with your elbows on the table?
a. No b. Yes c. Maybe d. Occasionally
24. Where do you serve plates in the dining table?
a. Left side
b. Right side
c. Middle
d. Edge of the table
25. What is the sign that you can clear a table?
a. When guest place the knife and fork at the table.
b. When guest place the knife and fork at the center of plates.
c. Wait until all guest leave from the table throughout the meal
d. Remove the glasses when empty.
26. What is fine dining etiquette?
a. Don’t slurp your soup
b. Don’t blow on hot food to cool it.
c. Don’t use cutlery to gesture your dining companion
d. All of the above
27. Where do you put your table napkin when leaving the table?
a. Stay it in your lap
b. Leave your table napkin on the table
c. Place loosely on the seat of your chair
d. Never return it to the table
28. How do you place cutlery on the table?
a. Place the dinner plate in the center and lay fork to the left of plate
b. Place your cutlery across the table
c. Lay the fork at the right of the plate
d. Knives and spoons place to the left

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 29. How do you properly seat a table?
a. The dinner plate at the left side
b. The fork is placed left of the plate
c. The knife is placed left to the dinner plate
d. Set the spoon to the left of the plate
30. Which direction is food passed at the table?
a. Platters are passed from left to right
b. Platters are passed from right to left
c. Platters are convenient to hold the plate in the right hand
d. Platters are served while using the left hand to serve.

III. Matching Type

Directions: Match column A with Column B,

Different Table Manner and Dining Etiquette

A
B

31. It is a method which you hold the

utensil like you would hold a pencil. a. American style
32. A collection of interconnected rules etiquette
that implies good impressions in our lifestyle
b. Continental style
33. Learn acceptable behavior in all sorts of
social situation c. European style
34. At informal meals, place the table d. Personal etiquette
napkins in your lap immediately upon seating
e. Social etiquette
35. Pass to the right one diner either holds
the dishes as the next dinner take some food f. Dining etiquette
36. Place the bread and butter on your g. Passing food
butter plate, yours is on your left
etiquette
37.
7. 7. Hold the soft spoon by resting the end of
the handle on your middle finger with your h. Soup etiquette
thumb on top i. Bread passing
38. Both hands remain above the table at all etiquette
times, holding the fork and knife in your left
and right hands, resting your wrists on the j. Food service
edge of the table. etiquette
39. The knife is placed to “rest” in the k. Napkin etiquette
dinner plate diagonally across the top portion
l. Scalpel Method
of the plate.
40. It is a method in which you hold the m. Pencil Method
utensil like you would a surgeon’s scalpel

Before engaging oneself in the Table Setting and Dining Etiquette one
must know the Different Table Napkin folding and Table Skirting. This will
help in creating or finding options for food and beverage services.

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 Looking back to your lessons

I. Directions: Rearrange the letters in the box to form the word that
describe the statement.

1. This skirting is used for food stations, buffet , cake and gift tables
S P D H I E R R T L E A

2. It includes two vertical folds on the front plus two vertical folds at
the back of the box
B T X P O L E A

3. A Skirt pleating design used in wedding reception, banquet or

business, party

G W S A
4. A way to dress up a Table
N R T K B I L E S G A

5. It is made of vinyl fabrics and easy to clean up

A S C P T L T I K I N R G S I

6. It is a series of narrow, sharp creases folded in the same direction

P L k E N A I T F E

7. It Provide more volume than standard box pleat

F E R O A X N C H P L B E T

8. They are elegant pleat. They hang flat and with smaller pleats
T E I O P B W L A E T
9. Theymake great choices for trade shows , booths and conference
Events.
C P O L N T S I E N U O A T

10. A design is a draping a table with a table cloth in order to give

the table a formal and elegant look
S O A C L L P

II. Directions: Identify the Different Types of Napkin Folding. Write your
answer on the box provided.

8
9
 LESSON
DEFINITION OF TABLE
1

III. Directions: Name each type of basic table skirting. Write the name
before the picture.

21. 22. 23.

24. 25.

What’s New

Brief Introduction

The presentation of a table says a lot to diners about the level of service
they can expect to receive in an establishment.
It is important that all tables are set in accordance with the
establishment standards and set up within the timeframes required by the
venue.
A place setting for one guest is commonly known in the industry as a
‘cover’. ‘Cover’ can also be used to indicate the number of guests, as in the
phrase “we served 50 covers today”.
Covers will vary depending on the menu, the reservations and specific
customer or diner requests.

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 Table setting (laying a table) or place setting refers to the way to set a
table with tableware—such as eating utensils and for serving and eating. It is
also the layout in which the utensils and ornaments are positioned. The
practice of dictating the precise arrangement of tableware has varied across
cultures and historical periods.

LESSON DISCUSSION

TABLE SETTING

- Refers to the way to set a table with

tableware such as eating utensils and
dishware for serving and eating.

– Refers to the manner in which the table

appointments and foods are arranged in
the table.

• Tableware
– Any items used for serving
and eating the food. This includes dinnerware, flatware,
glassware, and linens.
• Place Setting
– The pieces of tableware used by one person to eat a meal
• Serving Pieces
– Platters, large bowls, and other tableware used for serving food.
• Cover
The arrangement of a place setting for one
person.
Think in terms of individual covers

 A cover is the individual space needed by each person

 It contains the linen, dinnerware, flatware and beverage ware needed
by one person
 A maximum of 24 inches across is needed for each cover
 A table should always be set for convenience and beauty
 Unnecessary objects should be avoided
 Each guest should know which items are his or hers
 Lines should be kept simple and straight
 There is no one “right” way to set the table.
 It will depend upon:
• The occasion
• The size of the table

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 • The number of people served
• The menu

Components of Table Setting

1. DINNERWARE: Plates, bowls, cups, serving plates etc.

2. FLATWARE: Knives= butter, cheese
Forks = salad, pickle etc.
Spoons = dessert, soup and regular
3. GLASSWARE: Glasses = water, milk, wine etc.

WHY DO WE NEED TO SET-UP THE TABLE?

Setting the table is “civilized”… a cultured and refined approach
to mealtime in our society.
As soon as the family members or guests sit down at a properly set
table, a formal or casual tone is established. Certain expectations are
apparent, including the use of good manners and appropriate conversation.
Setting the table organizes mealtime.
Whether it’s a business luncheon, a special occasion, or a daily family
meal… eating meals at the table offer participants an opportunity for
conversation, socializing, and bonding.

ACTIVITY 1.1
Direction: Based on the given information’s, read and answer the given
questions. Write your answer on your notebook.

1. How do you define Table Setting?

2. Name all the basic utensils needed in Table Setting?

Remember

1. Table setting is a manner in which the table appointments and foods

are arranged in the table.
2. There is no one “right” way to set the table.
It will depend upon: the occasion, size of the table, number of people
served and the menu
3. A table should always be set for convenience and beauty

CHECK YOUR UNDERSTANDING 1.1

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 Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
Write your answers in your notebook.
________1. Table setting refers to the placement of tableware and glassware.
________2. Dinner plates and soup bowls are examples of silverware.
________3. Across 21 inches is the maximum needed space for each cover
________4.Place setting is the arrangement of a table wares for one person.
________5. Platters and large bowls are dishware used for serving food.

LESSON2 What’s GUIDELINES

New Discussion IN TABLE SETTING

5 Rules in proper dinnerware placement:

1. Allow 20-24” for each place setting with the plate

in the middle.
2. The rule of thumb: the plate should be 1” from the
table edge (use thumb).
3. Bread/butter plate—top left, above the salad plate.
4. Salad plate—lower left, above the napkin.
5. Soup bowl—on plate or separate.

5 Rules in flatware placement:

1. Also a rule of thumb—place items 1 to 1 1/2 ” from the table edge so

that handles are lined up and the utensils are even with the plate.
2. Forks—to the left of the plate
- dessert fork is sometimes placed above the center of the plate
3. Knives, spoons—to the right of the plate.
- The dessert spoon is sometimes placed above the center of the plate
Arrange flatware in order of use, from
outside toward plate.
- (salad fork at the left of the dinner fork if
the salad is the first course, otherwise, to
the right of the dinner fork if the salad is
served with dinner).
- *Forks— tines up, *Knives— sharp
cutting edge toward plate, *Spoons—
bowls up, *Butter knife— on bread/butter
plate.

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Rules of glassware placement:
• Water goblet at the tip of the knife blade.
• Other beverage glasses at right of goblet and slightly forward in a
diagonal. NOTE: cup and saucer—lower right with handle facing right.
• If glassware contents are cold, serve with saucer to catch moisture
condensation.

Placement of the napkin:

• Left of the forks
• Center of the dinner plate
or cover
• In the water goblet
• The napkin is placed so
that when it is removed, it
will not disturb any of the
flatware.

Steps in Table Setting

1. Table appointments must be placed one inch away from the edge of the
table.
2. The plate is placed at the center of the cover. They are placed up turned.
3. The knife is placed at the right side of the cover an inch away from the
plate.
 Dinner knife -Place the knife to the immediate left of the plate. Sharp
edge facing the plate.
4. The spoon is placed next to the knife with the bowl facing up.
5. The fork is placed at the left side of the cover not more than three inches
per cover with the top of the fork facing upward.
6. The napkin is placed on the left next to the fork.
7. The glass is placed just above the point of the knife.
8. The bread and butter plate, used in formal dinner is placed at the tip of the
fork, with a butter spreader
 Butter knife-Rest the knife horizontally across the bread plate.

14
 9. The dessert spoon and fork is above
the plate, handle of the dessert spoon
on facing to the right and handle of
dessert fork to the left.
 Dessert spoon-Lay horizontally
above the plate, with the bowl of the
spoon pointing left.
 Dessert fork-Set the fork below the dessert spoon, with the prongs
pointing right.
10. The salt and pepper shakers are placed between each cover at the tip
of bread and butter spreader or dessert spoon and fork.
11. The cup and saucer are placed on the right side of the cover with the
cup handle turned to the right.

Table Placement

Note in setting the table:

 A table should always be set for convenience and beauty

 Unnecessary objects should be avoided
 Each guest should know which items are his or hers
 Lines should be kept simple and straight
 There is no one “right” way to set the table.
 It will depend upon:
 The occasion
 The size of the table
 The number of people served
 The menu

15
  Use the chair as a guide to center the cover
 Side plates should always be placed to the left of the fork
 Knife blades should always face left
 Sufficient space should be left between the knife and fork for the meal
to be placed down. This is approximately 25 – 30cms depending on the
size and shape of the main course plate
 Entrée cutlery should always be placed on the outside of the main
course cutlery
 In a la carte dining, the dessert cutlery should be placed where the main
course knife is usually positioned
 Wine glass should be placed directly above the main knife.

After the table setting has been completed, step back and look at the
overall impression - it should look attractive, balanced and uniform.
When setting tables ensure that all crockery, cutlery and glassware used
on a table are the same. There should never be a ‘mix-and-match’ of items
from different canteens of cutlery or patterns of crockery.
For breakfast settings, a coffee cup is placed where the wine glass is
usually positioned.
At all times, centre pieces should be kept to a minimum to avoid cluttering
a table, unless management or house policy specify otherwise. This may be
the case during certain promotional periods, specific celebrations or as part
of some other initiative.
Remember, all crockery and cutlery placed onto a table should be clean
and match; all cutlery must be placed in a straight and parallel fashion,
consistent around the table for each and every setting.
Note: it is standard industry practice for all tables in the room to be set for
a service session. If the room seats 100 and you only have bookings for 50,
you don’t just set half the room.

ACTIVITY 2.1
Direction: Label each items.
Part 1

16
Part 2

Identification

Directions: Can you identify what is wrong in the following pictures? Put on
the remarks the appointments that you thinks has wrong placement and write
suggestions to make it correct. Ask help from your siblings or other available
family member.

17
 Pictures Remarks 5pts each
1.
1.

2. 2.

3. 3.

18
 Remember

1. Placement of table appointments on the table follows a guideline.

2. Remember the rule of thumb 1 inch, the plates should be the first to
set because it serve as a guide to the rest of the table appointments.
3. The arrangements of the flat wares are outward to inward the plate
according to the order of use.
4. The water goblet is at the tip of the knife followed by wine glasses
arranged diagonally in order.
5. Table napkins are place before the fork but other settings and napkin
fold designs place it on plate or glass wares.
6. A great trick to help you remember the order, left to right for a basic
table setting is to just picture the word “FORKS.”
 F for Fork
 O for Plate (the shape)
 R ight of Plate
 K for Knife
 S for Spoon

CHECK YOUR UNDERSTANDING 2.1

Directions : Put these instructions in Sequential Order. Use number 1 for

the first step and number 2 for the second for so on and so forth.

Basic Table Setting Instructions

_______a. The knife is placed an inch away at the right side of the plate.
_______b. The plate is placed at the center of the cover.
_______c. The fork is placed at the left side of the plate.
_______d. The spoon is placed next to the knife with the bowl facing up.
_______e. The bread and butter plate is placed at the tip of the fork.
_______f. The napkin is placed on the left next to the fork.
_______g. The dessert spoon and fork is above the plate.
_______h. The glass is placed just above the point of the knife.
_______i. The salt and pepper shakers are placed between each cover at the
tip of bread and butter spreader or dessert spoon and fork.
_______ j. The cup and saucer are placed on the right side of the cover with
the cup handle turned to the right.

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 LESSON 3 TYPES OF TABLE SETTING

What’s New
Discussion

TYPES OF TABLE SETTING

20
21
VARIOUS TYPES OF SETTING

American Formal Setting

- Dinner Plate
- Dinner Spoon
- Dinner Knife
- Fish Knife
- Salad Fork
- Fish fork
- Dinner Fork
- Bread and Butter
spreader
- White wine glass
- Red wine glass
- Water goblet
- Table napkin

22
 English Place Setting
- Place Plate
- Dinner Plate
- Dinner Knife
- Salad Knife
- Dinner Spoon
- Soup Spoon
- Salad Fork
- Dinner Fork
- Bread and Butter
spreader
- White wine glass
- Red wine glass
- Champagne glass
- Water goblet
- Table napkin

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 ACTIVITY 3.1
Direction: With the assistance of one of your family member/classmates
make you own video presentation while performing steps in table setting
while naming the table appointments being used. 30pts Each setting
1. Breakfast 6. French Style Table Setting

2. Lunch 7. Russian Table Setting

3. Dinner 8. American Style Table Setting
4. Formal 9. English Style Table Setting
5. Informal

Name Period ___________________

Date

Rubric for Table Settings

Task Description: Student will set table appropriately for the following meal service:
• Breakfast Table setting should include:
• Lunch  a table cloth or placemat
• Dinner  spot-free silverware, china and glassware
• Formal Dinner  centerpiece
• Informal
• French Style Table Setting
• Russian Table Setting
• American Style Table Setting

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 • English Style Table Setting

weight

Criteria Level 4 Level 3 Level 2 Level 1

 Table setting is  Table setting  Table  Table

complete and is lacking setting is setting is
Table correct for meal one item for lacking not
50%
Setting being served meal being three items correct for
Breakfast  Table served for meal meal
decoration  Table being being
is decoratio served served
appropriat n is  Table  No table
e and appropri decorati decorati
appealing ate on is on
simple evident
 Table setting is  Table setting  Table  Table
complete and is lacking setting is setting is
Table correct for meal one item for lacking not
50%
Setting being served meal being three items correct for
Lunch  Table served for meal meal
decoration  Table being being
is decoratio served served
appropriat n is  Table  No table
e and appropri decorati decorati
appealing ate on is on
simple evident
 Table setting is  Table setting  Table  Table
complete and is lacking setting is setting is
Table correct for meal one item for lacking not
50%
Setting being served meal being three items correct for
Dinner  Table served for meal meal
decoration  Table being being
is decoratio served served
appropriat n is  Table  No table
e and appropri decorati decorati
appealing ate on is on
simple evident
 Table setting is  Table setting  Table  Table
Table complete and is lacking setting is setting is
Setting 50% correct for meal one item for lacking not
being served meal being three items correct for
Formal  Table served for meal meal
Dinner decoration  Table being being
is decoratio served served
appropriat n is  Table  No table
e and appropri decorati decorati
appealing ate on is on
simple evident
 Table setting is  Table setting  Table  Table
Table complete and is lacking setting is setting is
correct for meal one item for lacking not correct

25
 Setting 50% being served meal being three items for meal
 Table served for meal being
Informal being served
decoration  Table
Dinner is decoratio served  No table
appropriat n is  Table decorati
e and appropri decoratio on
n is evident
appealing ate
simple
 Table setting  Table  Table  Table
Table is complete setting is setting is setting is
Setting 50% and correct for lacking one lacking not
French meal being item for three correct
Style Table served meal being items for for meal
Setting  Table served meal being
decoratio  Table being served
n is decorati served  No
appropria on is  Table table
te and appropri decorat decorat
appealing ate ion is ion
simple evident
 Table setting  Table  Table  Table
Table is complete setting is setting is setting is
Setting 50% and correct for lacking one lacking not
Russian meal being item for three correct
Table served meal being items for for meal
Setting  Table served meal being
decoratio  Table being served
n is decorati served  No
appropria on is  Table table
te and appropri decorat decorat
appealing ate ion is ion
simple evident
 Table setting  Table  Table  Table
Table is complete setting is setting is setting is
Setting 50% and correct for lacking one lacking not
American meal being item for three correct
Style Table served meal being items for for meal
Setting  Table served meal being
decoratio  Table being served
n is decorati served  No
appropria on is  Table table
te and appropri decorat decorat
appealing ate ion is ion
simple evident
 Table setting  Table  Table  Table
Table is complete setting is setting is setting is
Setting 50% and correct for lacking one lacking not
English meal being item for three correct
Style Table served meal being items for for meal
Setting  Table served meal being
decoration is  Table being served
appropriate decoration served  No table
and appealing is  Table decoratio
appropriate decorat n evident

26
 What I Have Learned
ion is
simple

Remember …..

1. There are three types of table setting: casual, formal and informal table
setting.
2. Informal type of table setting is common in restaurants while formal
set-up is common in luxurious hotel , this is more elaborate and
requires more table utensils.

CHECK YOUR UNDERSTANDING 3.1

Identification

Directions: Can you identify the type of table set-up in the following pictures? Ask
help from your siblings or other available family member.

PICTURES NAME OF TABLE SET-UP

1.

27
 2.

28
 3.

4.

29
LESSON4 DINING ETIQUETTE
5.

TABLE ETIQUETTE - a formal manners and rules to be followed in social or

professional setting

DINING ETIQUETTE & TABLE MANNERS

A.

B.

C.

A. Start from the outside and work your way in. When faced with a
full setting of silverware, feel confident by starting with the
outermost utensils and work your way in through each course.

B. In the United States the salad fork is traditionally the outer most
utensils on the left side. This is because you start from the outside
30
 and work your way in and salad is typically one of the first courses.
Sometimes the salad fork is the innermost utensil (as seen in the
last diagram) because in some European traditions, salad is one of
the final courses in the meal.

C. BREAD & DRINKS. Try this clever tip to remember where your
bread plate and drink are located. With your thumb and forefingers
create a “b” for bread with your left hand, and a “d” for drink in
your right hand.

DINING ETIQUETTE STYLE

A. CONTINENTAL /EUROPEAN STYLE

CONTINENTAL / EUROPEAN STYLE DINING

Both hands remain above the table at all times, holding the fork and
knife in your left and right hands, resting your wrists on the edge of the table.
The utensils should be perpendicular to one another with each handle on
opposite sides of the plate and the blade of the knife facing towards you. Make
sure the tines of the fork are facing down towards the plate in the Continental
Style.

1. The fork is laid on the side of the plate with the tines downward
and the handle in the eight o'clock position.
2. The knife handle is laid in the four o'clock position.
3. If space permits, the tines are rested over the blade of the knife.

31
 4. The fork (tines down) is held in the left hand (for eating) and the
knife in the right (for cutting).They are used together – in tandem.
One does not work without the assistance of the other.
5. The knife also acts as a “support” system to assist placing small
items of food safely on the fork (instead of a sneaky finger.)

B. AMERICAN STYLE DINING

Before placing food in your mouth, the knife is placed to ‘rest’ on the
dinner plate (diagonally across the top portion of the plate) and the fork is
transferred to the right hand and you place your left hand in your lap

1. The fork is laid near the knife the fork is held in the left hand, and
the knife in the right hand.
2. The fork and knife are in the center vertically in the six o'clock
position toward the middle of the plate.
3. The utensils are held as if they look like extensions of your pointer
finger on each hand.

A. CONTINENTAL STYLE B. AMERICAN STYLE

- Cut your food - Cut your food

- Do not switch hands - Place your knife down
(blade) facing toward you Continue to hold both utensils while
- Switch your fork to the other hand - Eat with the tines facing
taking a bite with the fork down up.
- Use your knife as a tool to position
food on your fork.

32
 Dining Etiquette Essential Rules of the Table
CONTINENTAL / EUROPEAN STYLE
To show your server that you are NOT finished
eating in the continental style of dining, utensils should
be perpendicular to one another with each handle on
opposite sides of the plate and the blade of the knife
facing towards you. Make sure the tines of the fork are
facing DOWN towards the plate in the Continental Style.

AMERICAN STYLE
To show your server that you are NOT finished
eating in the American style of dining, utensils plate. The
knife is placed on the edge of the plate with the blade of
the knife facing towards you. The same place you rest
your knife when dining. Make sure the tines of the fork
are facing UP in the American Style.

FINISHED EATING for both styles of dining.

When finished eating, utensils should be placed
parallel to each other at 4:25 as if your plate were a
clock. By placing your utensils in this manner, you are
not only helping the server, you are helping yourself.
The server can now easily place his or her thumb
over the top of the utensils—securing them in place.
Make sure the blade of your knife is facing toward you
and the tines of the fork face upward.

Dining Etiquette Essential Rule of the Table

HOLDING YOUR SILVERWARE

33
 There are only TWO correct ways to hold, and TWO ways to use your
silverware. Using your knife and fork, practice the two different methods
described below and determine which one is most comfortable. If you are a
slow eater, we recommend the European method to speed up the process. If
you are a fast eater, we recommend the American method to slow down the
process.

PENCIL METHOD
Hold the utensil like you would a pencil.
It should be resting between the tips of
your pointer finger and middle finger with
your thumb on top to hold it in place. The
end of the utensil should be resting on the
webbing of your hand.

SCALPEL METHOD
Hold the utensil like you would a
surgeon’s scalpel. The tines of the utensil
should face downward. Your pointer
finger will press on the back of the neck
and the end of the handle should be
touching the center of your palm. Your
remaining fingers grasp the utensil to
hold it in place.

34
 When/Where to Sit
• If you are someone’s guest, wait to sit until you receive a signal.
• If you are a host, point out chairs for your guests.
• If you or someone you are dining with is left-handed, it is best
for the left-handed person to sit at the left end of the table or at
the head of the table.
• This arrangement helps ensure that everyone has adequate
elbow room to eat comfortably

Table Manners & Dining Etiquette

Dinner Conversation Etiquette Table Manner

35
 MEALTIME ETIQUETTE TIPS
At the Start of the Meal:

Don't be late to the table. Arrive

at the table with clean hands and a clean
face, and in general in an orderly fashion.
After you are seated, your napkin should
be removed from the table and placed
across your lap. Wait for your host or
hostess to begin eating.

Sitting at the Table

During the meal, you should remain seated until everyone is

finished. Keep your elbows off the table; this is not a horse's stable, but
a fancy dining table. It is perfectly acceptable for you to rest your
forearms on the edge of the table as long as you don't tip the table.
During the meal, you can rest your passive hand across your lap. Keep
your feet on the floor. Resist the urge to curl a leg beneath you

Buffet Etiquette Table Manner

Tips for Restaurant Buffet Etiquette:

1. Walk around and look at all the food items

before making your selection.
2. When dining out at a buffet style restaurant,
always get a fresh plate before putting food on it
3. Never reach around someone else.
4. Keep the line moving. Don't hover over the
serving table while trying to figure out whether or
not you want something.
5. Don't touch any of the food in the serving
dishes. Never use your fingers to pluck something
off a serving dish. Use the tongs, spoon, or serving
fork that is provided.
6. Place all serving utensils in the original dishes.
7. Place your napkin on the seat of your chair to let others know you are
returning.
8. Even though you are serving yourself at a buffet, you will want to leave a tip.
9. You may eat all you want, as long as you do it there.
Finger Food Etiquette Table Manner
FINGER FOOD ETIQUETTE

36
 - Eating foods without a fork and knife can be fun and
appropriate, as long as they’re supposed to be eaten that
way.
- Each region also has its own customs and traditions
- If you are ever in doubt about which utensil to use or if
it’s okay to pick it up with your fingers, again, watch the
hostess.
- After eating a portion of finger food, resist the urge to
lick your fingers clean.
- Instead, use a napkin or wet wipe to get the food residue
off your fingers.

Fine Dining Etiquette Overall Tips

-Steer clear of ordering anything that is too expensive or too cheap (chicken
and vegetable plates are always safe).
-If you are unsure about what to eat, follow the lead of your host.
-Avoid discussing dietary restrictions, downplay your food preferences.
-Be careful not to order anything you need to twirl or lick to avoid splattering
or wearing a bib.
- Eat as you normally would, not too much but not too little.
-Never slurp or make sounds while enjoying your food. -Eat at the same pace
as your host or hostess.
-Eat at the same pace as your host or hostess.
-Taste your food before you add salt.
-Do not blow your nose in your napkin.
-Cut one bite at a time.
-Do not drink from the soup bowl.

Celebration/Party Etiquette Table Manner

THE PARTY ETIQUETTE

TEA ETIQUETTE

The historical rules of tea etiquette. Dunking the

biscuit, extend the pinkie finger - find out all there is to know
about traditional afternoon tea decorum.

The Tea

37
 - The tea should be served from teapots and not with individual
teabags in guests’ cups.
- Heat the teapots by pouring boiling water into them and then pour
out the water before making the tea.
- This prevents the brewing water from cooling off too quickly.

Tea Party Food

- Follow basic etiquette rules that you would use for any other party.
Most food served at a tea party can be eaten without utensils. Finger
food favourites include scones, muffins, cookies, tea sandwiches, and
artisan bread.
- When eating at a tea party, remember that this isn’t a meal designed
to fill you up.
- Take small bites and enjoy the conversation. Sip the tea without
gulping.
- If the tea is too hot to drink, don’t blow on it. Let it rest a few minutes
so it can cool off before sipping again.

French Dining Etiquette

-Keep your hands on the table at all times

-Don’t eat until your host says, “Bon appétit!”
-Always keep the knife in your right hand, and
the fork in your left
-Lay the knife and fork parallel to each other on
the right side of the plate once done with the
meal.
-Toast Properly
-The French take great pride in what they serve
with their food. In terms of drinking customs,
when you’re toasting, always look your toasting
partner in the eye, and try not to cross arms with
anyone.
-When you are literally breaking bread, leave it
by the side of your plate, never on top of it. This
would be a serious breach of what is known as
“baguettiquette.”
-And don’t be surprised if your fellow diners clean-
up their plate with their remaining hunk of bread.

38
Napkin Etiquette Table Manner

At Informal Occasions
-Place the napkin in your lap immediately upon
seating
-During formal occasions.
-Place the napkin in your lap upon seating.
-Before unfolding the napkin, wait for the hostess to remove her napkin from
the table and unfold it in her lap
-When leaving the table temporarily, put the napkin on your chair
-At the meal's end, fold your napkin and place it to the left of your place
setting.

DINING SEMINAR ETIQUETTE

Pro Tip: Order foods that are easy to eat, such as

chicken, fish or salads. Avoid dishes with a messy
reputation such as spaghetti or a burger.

Restaurant Etiquette
Follow the general guidelines for proper table manners,
communicate with your server, make sure your children are
well behaved, and leave a generous tip

Passing Food Etiquette

• Pass to the right (if the item is not being passed to a
specific person.
• One diner either holds the dish as the next diner takes
some food, or he hands it to the person, who then
serves herself.
• Any heavy or awkward dishes are put on the table with
each pass.

Bread Passing Etiquette

• If the loaf is not cut, cut a few pieces, offer them to the
person to your left, and then pass the basket to your
right.
• Do not touch the loaf with your fingers, instead use the
clothe in the bread basket as a buffer to steady the
bread as you slice it.
• Place the bread and butter on your butter plate - yours
is on your left - then break off a bite sized piece of
bread, put a little butter on it, and eat it.

39
Soup Etiquette
• Hold the soupspoon by resting the end of the handle on your middle
finger, with your thumb on top.
• Dip the spoon sideways at the near edge of the bowl, then skim away
from you.
• Sip from the side of the spoon to retrieve the last spoonful of soup,
• Slightly tip the bowl away from you.

Food Service Etiquette

• The place of honor at the table is to the right side of the host because
most people are right-handed.
• Other guests should not be seated according to their importance.
• Guests should be arranged in the way that the host feels will be most
congenial for conversation.

TABLE RULES

Laying the Table

Give each person as much elbow room as the table permits. Leave an
even amount of space between places. Knives and spoons go on the right,
forks on the left.

The idea is always to work from the outside in. Formally, it is correct
always to lay side plates – even if they are not going to be used – with the
napkins simply folded on them.

Forks and Spoons

The basics are large and small knives, large and small forks, teaspoons,
dessert (pudding) spoons and forks, and tablespoons. There may be small
blunt knives for butter, fish knives, soup spoons and extra small spoons for
coffee, or for salt and mustard.

Teaspoons are also for tea and coffee, or for eating grapefruit or boiled
eggs, for which you may sometimes find a type with a more pointed shape.

40
 The
traditional diameters of plates are ten inches or a little more for dinner plates
(main course), eight inches for pudding plates and six inches for side plates.
With so many contemporary designs and shapes available this is just a guide,
not a rule.

Using Cutlery
There are foods that are eaten with just a fork, including some pasta
and some fish. In this case use the fork in the right hand and have the tines
up, more like a spoon. It is not traditional in England, but quite usual in
America, to see someone cut all their food up and then discard the knife and
eat with the fork alone.

Spoon and Fork

The spoon should be a dessert spoon. Ice cream may be eaten with a
teaspoon, or a long teaspoon if served in a tall glass. Sorbet, served between
courses, is eaten with a teaspoon.

Chopsticks
Hold the chopsticks parallel in one hand. The thumb and forefinger hold
and manipulate the top stick. The middle finger rests between the sticks,
keeping the bottom stick held still. The top stick is maneuvered by the thumb
and forefinger to grip food and bring it to the mouth. Place the chopsticks by
the right-hand side of the plate when they are not in use; there may be special
rests for them.

Sitting
When taking a seat at the table, sit a comfortable distance away, so that
with the elbows bent the hands are level with the knives and forks. Do not tilt
the chair or hunch forward over the plate. Sit up straight, sit square with
hands in the lap and do not fidget. Do not put elbows on the table.

41
Serving Spoons and Forks
Use the serving spoons and forks to take food from a communal dish.
If a spoon and fork or two spoons are provided, hold one in each hand, not in
just one hand like a waiter. Use any spoons or ladles for sauces, rather than
tipping from the gravy boat or jug.

Dipping and Sauces

There are foods where dipping is part of the way of eating the food, such
as satay or crudités. For most food, however, dipping into any communal bowl
– say of mayonnaise – is not recommended. In the case of crudités with a
communal dip, never bite the vegetable and then re-dip.
It is very tempting to mop up sauce, or the last few mouthfuls of soup,
with bread, but it should be resisted. Eat only what can be eaten easily with
a fork or spoon.

Finger Bowls
Finger bowls should be put out if serving food such as whole prawns.
The water should be tepid and may, especially in restaurants, have a slice of
lemon added.
Dip the fingers, rub them together gently until any debris is removed,
then dry them on the napkin. When clearing the table after a course, remove
the finger bowls promptly, as they look unattractive once used.

Activity-4.1
DINING ETIQUETTE & TABLE MANNERS
WORD SEARCH… Cross out the word puzzle ….

T N E G Y B T Q S S

E A T E DN A E RT B T RG R FN Q E O
NTDMNGENEI
F P I IAI I O GR D F EI N NA M R U
ZOPQOMFSNG
F K Q T GS N K U A F UAS I E R T V P
PUOSIEBADR
U I U S P D U I I D
PARTYNTPKA
B N E AA BSNC N D WKT I I A U C I
VVITOVEEEM
B Y T P O I T D E N

S P T Z E G S O W N

R A E H I V E O C E

R E G N I F R F Q R

42
 Bread Buffet Dinner Conversation
Finger Food service Soup
Napkin, Party Passing food Restaurant

What I’ve learned……

Remember……..

Table Etiquette and Good Manners

• Always say “Excuse me sir/mam” when laying table appointments,
removing soiled plates replenishing water or wine, or passing by in
front of guest or customers.
• Serve food at the left side of the guest and beverages on the right side.
• Use the left hand when serving at the left side and the right hand when
serving at the right side.
• The body of the waiter should be slightly turned sideways for ease of
serving.
• When serving, avoid sticking your thumb on the plate or at the rim of
glasses.
• Always check the food before serving to see if it is all right or something
is missing.
• When serving food on the table, mention its name as you lay it down.
“your green salad sir/mam”
• Food which have fallen on the table should be removed.
• Always have a clean, dry napkin on your lower arm to dry up spills,
remove crumbs, and wipe drips from a water pitcher or a bottle or glass
of wine.
• Never use the hand in handling food. Use a serving spoon, forks, knives
and tongs whenever appropriate.
• Fill up water glasses to ¾’s full. This holds the same with other
beverages, except for wine in which case the guest tells you when one
wants it enough.

CHECK YOUR UNDESTANDING- 4.1

43
TRUE or FALSE
Directions: Read the statement below. Write True. if the statement is correct
and False if it is wrong.

1. If your place setting includes only one knife, which you use to cut your
salad, you should place it on the tablecloth to use with your entrée.
2. A place plate or charger is used to protect the tablecloth from food
droppings.
3. At a formal event if you are served French fries as your side dish, you
should use your fork and knife to eat them.
4. Both hands should be used to squeeze a lemon into your tea.
5. Sugar packages should be placed on the table or under your bread plate.
6. You should excuse yourself from the table to remove a bone from your
mouth.
7. You should discreetly tell others if they have food between their teeth.
8. If you have a piece of food stuck between your teeth, you should request
a tooth pick from the server.
9. It is acceptable to burp or sneeze at the table, as long as you cover your
mouth.
10. When finished eating, it is fine to excuse yourself from the table.
11. You should alert your host/hostess as soon as you arrive at the party
to any food allergies you may have.
12. If you find a fly or hair in your food, you should immediately tell your
server and request a new meal.
13. If you are unhappy with your server, you should tell them right away
so they can fix the problem.
14. If you drop your fork under the table, you should retrieve it discreetly.
15. You should point out breaches of etiquette by others for the good of
everyone.

44
 Assessment

POST TEST
I. Identification
Directions: Name the table appointments in the setting.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

11.

45
 II. Matching Type
Directions: Match column A with Column B,

Different Table Manner and Dining Etiquette

A B

12. It is a method which you hold the utensil like a. American style etiquette

you would hold a pencil. b. Continental style

13. A collection of interconnected rules that
c. European style
implies good impressions in our lifestyle
14. Learn acceptable behavior in all sorts of d. Personal etiquette

social situation e. Social etiquette

15. At informal meals, place the table napkins in
f. Dining etiquette
your
7. 7. lap immediately upon seating
16. Pass to the right one diner either holds the g. Passing food etiquette

dishes as the next dinner take some food h. Soup etiquette

17. Place the bread and butter on your butter
i. Bread passing etiquette
plate, yours is on your left
18. Hold the soft spoon by resting the end of the j. Food service etiquette

handle on your middle finger with your thumb k. Napkin etiquette

on top
l. Scalpel Method
19. Both hands remain above the table at all
times, holding the fork and knife in your left m. Pencil Method

and right hands, resting your wrists on the

edge of the table.
20. The knife is placed to “rest” in the dinner
plate diagonally across the top portion of the
plate.
21. It is a method in which you hold the utensil
like you would a surgeon’s scalpel

46
 III. Multiple Choice:
Directions: Read the questions carefully and write the letter of the best
answer on the space provided below.

22. What is social etiquette?

a. Wait for other to sit at the table
b. Easy to have a good manners
c. Be on time
d. All of the above
23. Who should be served first in the dining table?
a. Younger people
b. Guest
c. Women
d. Men
24. Is it rude to eat with your elbows on the table?
a. No
b. Yes
c. Maybe
d. Occasionally
25. Where do you serve plates in the dining table?
a. Left side
b. Right side
c. Middle
d. Edge of the table
26. What is the sign that you can clear a table?
a. When guest place the knife and fork at the table.
b. When guest place the knife and fork at the center of plates.
c. Wait until all guest leave from the table throughout the meal
d. Remove the glasses when empty.
27. What is fine dining etiquette?
a. Don’t slurp your soup
b. Don’t blow on hot food to cool it.
c. Don’t use cutlery to gesture your dining companion
d. All of the above

47
28. Where do you put your table napkin when leaving the table?
a. Stay it in your lap
b. Leave your table napkin on the table
c. Place loosely on the seat of your chair
d. Never return it to the table
29. How do you place cutlery on the table?
a. Place the dinner plate in the center and lay fork to the left of the
plate
b. Place your cutlery across the table
c. Lay the fork at the right of the plate
d. Knives and spoons place to the left
30. How do you properly seat a table?
a. The dinner plate at the left side
b. The fork is placed left of the plate
c. The knife is placed left to the dinner plate
d. Set the spoon to the left of the plate
31. Which direction is food passed at the table?
a. Platters are passed from left to right
b. Platters are passed from right to left
c. Platters are convenient to hold the plate in the right hand
d. Platters are served while using the left hand to serve.
32. The manner in which the table appointments and foods are arranged
in the table.
a. Cover
b. Place Setting
c. Table Setting
d. none of the above
33. Table appointments must be placed one inch away from the edge of
the table.
a. Agree
b. Disagree
c. Maybe
d. none of the above

48
34. The individual space needed by each person.
a. Cover
b. Place Setting
c. Table Setting
d. none of the above
35. Arrange flatware in order of use, from inside plate to outward.
a. Agree
b. Disagree
c. Maybe
d. none of the above
36. Sharp edge of knife should be facing away the plate.
a. Agree
b. Disagree
c. Maybe
d. none of the above
37. The maximum size of each cover.
a. 20 inches
b. 24 inches
c. 28 inches
d. none of the above
38. Salad fork at the right of the dinner fork if the salad is the first
course.
a. Agree
b. Disagree
c. Maybe
d. none of the above
39. The cup and saucer are placed on the right side of the cover with the
cup handle towards the plate.
a. Agree
b. Disagree
c. Maybe
d. none of the above
40. The only fork that is placed on the right side of the place setting.
a. Dessert fork
b. Oyster fork
c. Salad fork
d. none of the above

49
 ANSWER KEY

PRETEST LOOKING BACK

1-11
1. Shirred pleat
2. Box pleat
3. Swag
4. Table skirting
5. Plastic skirting
6. Knife pleats
7. French box pleats
12. c. Table Setting 8. Bow tie pleat
13. a. Agree 9. Continuous pleat
10.Scallop
14. a. Cover
11. Standing Napkin Fold
15. b. Disagree 12. Crown Napkin Fold
13. Cone Napkin Fold
16. b. Disagree
14. Rose Napkin Fold
17. b. 24 inches 15. Necktie Napkin Fold
16. Sail Napkin Fold
18. b. Disagree
17. French Napkin Fold
19. b. Disagree 18. Diamond Napkin Fold
19. Bird of Paradise
20. b. Oyster fork
20. Arrow Napkin Fold
21. d 21. Shirred
22. b
22. Box pleat
23. b
24. a 23. Double box pleat
25. b
24. Regency pleat
26. d
27. c 25. Accordion pleat
28. a
29. b
30. b
31. m
32. f
33. d
34. k
35. g
36. i
37. h
38. b
39. a
40. l

50
 ANSWER KEY

POST TEST ACTIVITY 1.1

1-11 1. - Refers to the way to set a
table with tableware such
as eating utensils and
dishware for serving and
eating.
– Refers to the manner in
which the table
appointments and foods
12. m are arranged in the table.
13. f 2. Dinnerware ,flat wares ,
14. d glass wares , hallow wares
15. k and linens
16. g ACTIVITY 2.1
17. i Part 1
18. h
19. b 1. Placemat
20. a 2. Table napkin
21. l 3. Dinner Fork
22. d 4. Dinner plate
23. b 5. Dinner knife
24. b 6. Dinner spoon
25. a
7. Cup and saucer
26. b
27. d 8. Butter spreader
28. c 9. Butter plate
29. a
30. b Part 2
31. b 4. Dinner knife should be
32. c. Table Setting beside the plate with shard
33. a. Agree edge facing the plate
34. a. Cover 5. Plates must be 1 inch away
from the edge of the table
35. b. Disagree 6. Spoon should be at the
36. b. Disagree right side of the plate and
37. b. 24 inches fork on the left

38. b. Disagree ACTIVITY 3.1

39. b. Disagree 26. Teacher Evaluation
40. b. Oyster fork

51
 ANSWER KEY

CHECKING 4.1 ACTIVITY 4.1

CHECKING 1.1 1. FALSE
2. TRUE 1. bread Etiquette
10. FALSE
3. TRUE 2. buffet
11. FALSE 3. dinner
4. TRUE
12. FALSE 5. FALSE 4. Finger Food
13. FALSE 6. FALSE 5. Food Service
14. TRUE 7. TRUE 6. napkin
8. FALSE 7. Party
CHECKING 2.1 9. TRUE 8. Restaurant
10. FALSE 9. Soup
a. 2 11. FALSE 10.Passing Food
b. 1 12. TRUE
c. 4 13. FALSE
14. FALSE
d. 3
15. FALSE
e. 7
f. 5
g. 8
h. 6
i. 9
j. 10

CHECKING 3.1
1. French Table Set-
up
2. Russian Table
Set-up
3. American Table
Set-up
4. English Table Set-
up
5. Breakfast Table
Set-up

52
References

 Books

Technical-Vocational-Livelihood….
Home Economics….
Food & Beverage Services Manual …

 E- references

https://www.etiquettescholar.com/dining_etiquette/wine_etiquette.html
https://www.etiquettescholar.com/dining_etiquette/table_manners.html
https://www.twinings.co.uk/about-twinings/latest-news-and-
articles/teaetiquette
https://www.etiquettescholar.com/dining_etiquette/table_manners/table_
manner_tips.html
https://www.missouriwestern.edu/student-services/wp-
content/uploads/sites/130/2019/10/Etiquette-Essentials-Dining-Etiquette

www. Hospitality-school.com

LINK:https://www.google.com/search?rlz=1C1CHBD_enPH894PH894&source=
univ&tbm=isch&q=TYPES+OF+TABLE+SETTING

https://www.google.com/search?q=informal+mise+en+place&tbm=isch&ved

LINK: https://www.slideshare.net/suekko_heintz/table-setting-64832170

LINK: https://www.slideshare.net/suekko_heintz/table-setting-64832170

LINK: https://www.helpteaching.com/tests/1074959/table-setting

53
Food and Beverage Services – Grade 11- 12

Alternative Delivery Mode

Quarter 1 – Module 3: Prepare the Dining Room/Restaurant Area for Service
(TABLE SETTING)
First Edition, 2020

Acknowledgements

Writers
Marie Claire C. Victo T-III “Guidelines in Table Setting”
- Valeriano E. Fugoso Memorial High School
Adonis F. Olarve T-III “Types of Table Setting”
- Valeriano E. Fugoso Memorial High School
Nancy G. Toledana T-III “Dining Etiquette”
- Gen. Emillio Aguinaldo Integrated School
Maria Corazon Verdon MT-II “Dining Etiquette”
- Gen. Emillio Aguinaldo Integrated School

Editors: Ariel D. Tosio – EPS-DCS- MANILA

Reviewers:
Shiela Jean G. Zubiri MT-I - Raja Soliman High School
Camille Z. Lariosa MT I - Ignacio Villamor High School

Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V,
Schools Division Superintendent
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

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