DETAILED LESSON PLAN – TLE 10

DLP No. 2 Learning Area: TLE 10 Grade Quarter: 4 Duration

Level: 10 50 min.
Learning Identify the rules and regulations in clearing the table and
Competency/ies: demonstrate clearing of table
Key Concepts / Good service is also made possible by an efficient system of
Understandings to be bussing and clearing dishes from the table.
Developed
1. Objectives
Knowledge Identify the rules and regulations in clearing the table
Skills Demonstrate clearing of table following standard procedure
Attitude Display cooperation during group activity
Values Helping one another
2. Content / Topic Clearing the Table
3. Learning A. References:
Resources /  Grade 10 TLE learning module
Materials /  https://youtu.be/K5T42WfUcnM
Equipment
Materials:
 Smart TV
 Laptop
 Presentation slides
 Visual Aids
4. Procedures
4.1 Preparation 1. Prayer
2. Attendance checking
3. Review of the past lesson

4. Motivation:
Word Cloud
The words “Good Table Service” will be written on the board
and the students will need to write a word/phrase that relates to
the given topic. The teacher will then highlight common words
from the answers and pick a student to explain its relevance to
the topic.

•Ask the students what could be the new lesson

• Connect the activity to the present topic.

4.2 Presentation Clearing the Table

Good service is also made possible by an efficient system of
bussing and clearing dishes from the table. The following must
be observed in clearing the dishes:

1. Always excuse yourself and ask permission from

the guest when removing soiled dishes.
When everyone at the table has finished eating,
remove all the soiled chinaware, flatware, and
wine from the right side of the guests’ glasses.
But do not clear the water glass and coffee cups
as they should be refilled. Remove them only
after the guests have left the table.
Never reach across in front of a guest in
removing dishes. Remove serving dishes and
 silver first, then remove the dishes from each
person’s cover, usually beginning with the
hostess or guest of honor. Avoid stacking dishes
on the table in front of the guest in clearing the
table. Use your left hand to remove the plate.
Transfer it to your right hand for the salad plate
or other dishes.
3. Brush the tables with a clean, moist side towel
whenever necessary. Take care not to spill the
crumbs on the lap of the customer. Use small
plate to catch the crumbs.
4. Buss out largest plates first, followed by the
smaller ones so that they can be easily stacked.
5. When bussing, follow the standard procedure, the
3S’s- segregate, scrape, and stack away from the
guest.
Segregate Chinaware from glassware and
cutlery. Scrape left over food and stack together
the chinaware of the same kind and size.
6. Use appropriate trays for bussing- bar tray for the
bar items (glasses and bottles), rectangular or
oval tray for chinaware.
7. Re-set the table for new guest.
•Present a video clip on clearing the table
https://youtu.be/K5T42WfUcnM

4.3 Practice Class Demonstration

•The class will be divided into 5 groups and each group will
demonstrate the Clearing of Table within 2 minutes following the
standard procedure.
•The group’s performance will be judged using a rubric.
5. Assessment Directions: Write the word TRUE if the statement is correct.
Otherwise, write the word FALSE if the statement is incorrect.

_____1. Tables must be left unattended after the guests have

finished eating.
_____2. Small plates must be removed first
_____3. You can use any kind of tray for bussing
_____4. It is proper to remove the plates of the guests even
without their permission.
_____5. It is appropriate to remove soiled utensils at the right
side of the guests.
_____6. When bussing, follow the 3S-snatch, scrape, stack
towel whenever necessary.
_____7. Brush the tables with a clean, moist side towel
whenever necessary.
_____8. In removing dishes, reach across in front of the guest.
_____9. Avoid stacking dishes on the table in front of the guest
in clearing the table.
_____10. Good service is also made possible by an efficient
system of bussing and clearing the dishes from the table.
6. Assignment Write an essay about the importance of Table Service in the
restaurant industry.

Prepared by: Checked by:

JANA A. TANGIAN MRS. CARLA L. KONG

Practice Teacher TLE/ICT Teacher