TABLE SETTING

Group 2
TABLE SETTING
There are two principles types of
cover:

Table Setting 1. A la carte or Basic Cover

Here,the guest selects a variety of dishes from the ala
Table setting or setting up a table cover must carte menu which are individually priced.
be convenient not only to the guests but to the
waiters as well. it must be attractive, we well set
with a balance.

When we say cover, it is: 2. Set Menu Cover

1. A table setting for one guest based on the type
This features pre-selected items at a fixed price for the
of menu or service.
whole meal. The cutleries and glassware are set in advance
since the items to be served have been pre-arranged.
2. The number of guests in a specific function,
either a meeting or a social activity.

Group 2
TABLE SETTING

Setting a Dining Table

1. The first item that is set on the table is the
tablecloth. Tables may vary in size or shape and the
appropriate tablecloth must used. Ensure that the
length of the table cloth is balanced on either side of
the table. A table pad may be used to add cushion
for the table set-up.

Group 2
TABLE SETTING

2. The centerpiece is placed at the center of the table with its height
enabling the guests to see each other. Centerpieces can either be flowers,
balloons, figurines, twigs, or decors. However, it must be in harmony with
the set up and theme

Group 2
TABLE SETTING

3. Cutlery setup must be in accordance to the

menu. It must be placed in straight lines both
lengthwise and across the table. They should be 4. Knives and spoons on the right side while
parallel with even spaces between them. Distance forks on the left side. Blades of all knives should
from the edge of the table is usually one inch. face the left side of the cover.

Group 2
TABLE SETTING

5. Glass wares is placed on the right side of the cover

at least 2.5 centimeters from the tip of the knife. Additional
glassware is positioned at a 45 degree angle.

6. The bread plate and butter knife is placed

on the left side of the dinner plate. It may be
positioned on the left or upper side of the fork.

Group 2
TABLE SETTING

7. The table napkin can be placed on the plate

or water goblet. it must be spotless clean, well
laundered, attractive and suited to the other
appointments. It must be able to absorb liquid and
easy to laundry.

8. The cutlery for the desserts are placed on top

of the dinner plate. A desert fork is used to pick up
the item, the desert spoon is used to scoop out cream
or liquid part.

Group 2
TABLE SETTING

9. Do not forget to set up salt and pepper shakers.

They are placed near the centerpiece but on a reachable
distance from the guest. it must be checked regularly -
contents and cleanliness in and out. Salt and pepper shakers
come in various designs and shapes. Before dessert is
served, it is removed from the table.
Group 2
TABLE SETTING

10. Table candles, fruits, ornaments, and other

decors can enhance the table set-up. Consideration
on the size, volume and color combination must
blend with the set-up or theme.

11. Lighting effects and good music can enhance the

ambiance creating a different theme or mood for
dining pleasure.

Group 2
TABLE SETTING Table Set-up Standards
A restaurant's standard set-up varies and depends on
the type of service and requirements of customers. Fine
dining restaurants require pre-setting up of tables prior to
start of operations.
1. A place mat is necessary when the table does not have cutlery.
a tablecloth.
2. All table utensils, glasswares and chinaware in
accordance to the food items ordered must be set on the tables
before food is served.
3. Set up condiments prior to food service.
4. For functions that require equipment, they must be set
and ready prior to guest's arrival.
5. For restaurants that pre-set table equipment, service
staff must adjust set-up in accordance to food orders.
6. There must be even spacing between tables, chairs,
and covers.
7. Cutleries smut be aligned properly at least 1/2
inch form the edge of the table.
8. Each table must have the same type, design of
table- set-up for the same order of food or beverage.
9. Never set up tarnished, dirty broken or dented
10. Never set up, chipped ,cracked or broken
chinaware and glassware.
11. Never set up table linen that are torn,
wrinkled, have holes in it, burned or have stain marks
in them.
12. Check and adjust tables and chairs so that they
do not wobble.
13. Folded paper napkins are set on the left side of
the cover underneath the fork.

Group 2
TABLE SETTING
Table Set-up Standards
. 14. Salt and pepper shakers are set at the center of the table within reach of customers.
15. Glassware is set on the right side of the cover at the tip of the knife.
16. Choice of table linen color must be too sharp, must look presentable and blend with the
ambiance.
17. Sufficient lighting must be available for guest to see their food.
18. Dining area must be free of any clutter and cleaning equipment and tools which tend to
be eyesores.
19. Table centerpieces and flowers must be checked occasionally. Check and change water in
bud vases daily. Discard wilted flowers and leaves.
20. Good soft music and lighting help complement guest's dining experience.

Group 2
TABLE SETTING
Station Mise-en-Place
A waiter's service station, whether it is just a
covered table or a cabinet made with shelves and
partitions, requires mise-en-place prior to
operations.
This may include the following items ready to
for use:
1. Cutlery - Knives forks, soup spoons, teaspoons,
etc.
2. Serving Gears - Tablespoons and forks.
3. Service Plate - Dinner plates, salad plates, bread
plates, etc.
4. Glassware - water goblets, red wine glasses, etc.
Group 2
5. Coffee and tea equipment - Cups
and saucers, sugar bowls and
creamers.
6. Linen - Table napkins, place mats
or tablecloth, etc.
7. Service trays - Bar trays, oval trays,
etc.
8. Menus, wine lists and beverage
lists.
9. Condiments, toothpick, pepper
mill, salt and pepper shakers, paper
napkins.