TABLE SET UP GENERAL PROCEDURES

RATIONALE/
STEPS PROCEDURES ADITIONAL
INFORMATION
PRE SET-UP
(Before order is taken)
A LA CARTE
BREAKFAST

1. Check the Observe the following:  This is important to

condition and ensure the safety of
cleanliness of all  Tables and chairs are
guests and to
tables and chairs. in their proper
prevent accidents.
position; are aligned
 Have damage items
according to floor
replaced.
plan;
 There are no shaky
nor damaged tables
or chairs;
 Table edges and
corners follow
straight line; chairs
are evenly spaced
2. Check the Pay attention to the  Dirty utensils can
cleanliness and following: be a source of
condition of service bacterial
 All china wares,
equipment before contamination.
silver wares and
they are set up.  Damage and
glasses are
chipped wares can
immaculately clean
use accidents and
and free of finger
should not be used.
marks and stains.
 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  Make sure it is
placemats of the cover. clean and free of
foul odor.
(if one is used)
4. Collect all silver  Place them in a bar  This will protect the
wares to be set up on tray or wrap them cutleries from
the tables. inside a clean cloth bacterial
napkin. Never carry contamination.
them with bare Finger marks can
hands. also be avoided.
5. Lay down the  Place dinner fork on  Place cutleries on
silver wares on the the left, dinner knife the side where they
cover. on the right. Hold could be
them by the handle conveniently
not by the tines. reached. Whatever
is used by he 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 folded  Position it on the top
napkins of the placemat or
the show plate
(whichever is used)
7. Set-up the water  As a rule, on the top  Handle goblets by
goblet. of the dinner knife, at the stem and
a distance of ½ inch. tumblers by the
Glasses and beverage base.
items are to be set up
on the right for it to
be conveniently
reached by the
guests.
8. Set-up the  Place them at the  This makes it more
condiments. center, beside the accessible for
flower vase. everyone in the
table.
9. Set-up the bread  Place it on the left  Make sure the logo
plate. side of the fork when is positioned on the
square or a top center.
rectangular table is
used; or on the top of
a fork if a round table
is used.
10. Set-up the cups  Place them on the
and saucers. right side of the
cover, with a handle
on a 5 o’clock
position.

RATIONALE/
STEPS PROCEDURES ADDITIONAL
INFORMATION

FOR LUNCH/DINNER Same set-up as in

breakfast except the
following modifications:
 To avoid
 No cup, saucer, overcrowding the
sugar and creamer table, this should
are to be pre-set on be set-up only at
the table. the end of the meal-
before coffee is
 These items will be serve (if coffee is
set-up before the ordered).
coffee/tea is served (if  This will serve as
a coffee/tea is under liner for
ordered) starters like
 Under liner/show appetizers, soups
plate must be set up and salads.
on the center of the
cover.
11. Once the guest Check the order and place
has given his order, additional cutleries like a:
complete the set-up. *soup spoon if a soup is
ordered,
*a salad knife and fork if
there is no order salad,
etc.
 If an appetizer is  To avoid the
ordered, set up an blending of flavors,
appetizer knife/fork set-up a separate
or cocktail fork cutlery for each
whichever is dish:
appropriate for the
order. This should be  The salad
placed on the right knife//fork must be
side at the outermost positioned next to
part of the cover. the dinner knife
 If soup is ordered, and fork.
set-up the soup
spoon on the right  See the illustration
side, next to the next page.
appetizer knife or  Place the tea
cocktail fork. spoon/fork on the
 Set up an additional top of the cover,
salad fork if a side parallel to the coffee
salad is ordered. /tea teaspoon
 If a dessert is
ordered, set-up the
tea spoon or fruit
fork (whichever is
appropriate) on the
top of the cover.
 If there is an order of
wine, set up the
appropriate wine
glass on the right
side, beside the
goblet