Republic of the Philippines

Department of Education
Region III
Schools Division Office
Cabanatuan City
MARCIANO DEL ROSARIO MEMORIAL NATIONAL HIGH SCHOOL
Pamaldan, Cabanatuan City

Strategic Intervention Materials

LEARNING AREA: TLE – FOOD AND BEVERAGE SERVICES
GRADE LEVEL: GRADE 9
LEAST LEARNED SKILL: LO3. SET UP TABLES IN THE DINING AREA

Objectives:
1. To identify and classify the four types of table setting.
2. To know the proper placement of each table appointment in the table setting.
3. To recognize and be able to draw the different table appointments used in the table setting.

Content Standard: The learner demonstrates understanding of concepts, and principles in preparing the
dining room/restaurant area for service.
Performance Standard: The learner demonstrates knowledge and skills in food and beverage service related
to table setting, table skirting, and napkin folding in accordance with the proper procedures and
guidelines.
Prepared by:

TECHELLE S. SERRANA
TLE Teacher
TABLE OF CONTENTS
CONTENT PAGE
NUMBER
 Title Card 1
 Guide Card 3
 Activity Card 10
 Assessment Card 13
 Enrichment Card 15
 Reference Card 17
 Answer Card 18
2
 I. GUIDE CARD
Hi! I am Chelle. Welcome to MR Restaurant! I am here to
help you learn how to set up a table.

Table setting (laying a table) refers to the way of setting a

table with tableware—such as eating utensils and for serving
and eating.
The arrangement for a single diner is called a place setting.
Setting a table is not as difficult as it seems.

Table appointments include the dinnerware (including both

the dishware and serving pieces), beverage ware, cutlery and
flatware, linens, and centerpieces used in setting a table and
eating a meal

There are 4 Types of Table Setting, these are: Formal, Informal,

Basic and Buffet Table Setting
I will show you each illustration on the next page.
3
4 Types of
Table
Setting

1. Formal
Table
Setting

The formal table setting is popular for weddings, holiday meals, or any occasion when more
than three courses will be served. You may also find the formal table setting at high-end
restaurants that serve multiple courses. In a formal table setting, the service plate comes with
each course, so it is not necessary to include it when setting the table
4
 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. The exception is the oyster
(or seafood) fork, which may be placed to the right of the last spoon even when it is
the fourth utensil to the right of the plate. The initial table setting for a typical formal
dinner should look something like this:

Please take note that the cup and

saucer generally aren’t place on the
cover until the dessert course.

5
 Informal Table Setting

4 Types of
Table
Setting

2. Informal
Table Setting

The informal table setting is probably the most widely used. It is a great fit for casual weddings,
dinner parties, or any occasion that needs a just bit of dressing up without being too formal.
There are fewer utensils involved in an informal table setting, as well as fewer glasses. Also, a
butter plate may or may not be provided.
6
 Basic Table Setting

4 Types of
Table Setting

3. Basic Table
Setting

The basic table setting is essentially a simplified version of the informal table setting, with just
a few subtle differences. For example, no dessert utensils are included and it may include fewer
glasses. The basic table setting is great for daytime brunches, casual dinner parties, or for fancy
dinners at home.
7
4 Types of
Table
Setting

4. Buffet
Table Setting

The buffet setting includes only the essentials. Typically there is no plate or charger placed on
the table, as the plate is usually picked up at the buffet table for the guests to serve themselves.
Alternatively, having no silverware on the table is common, as utensils are also commonly
placed at the end of the buffet table line.
8
 GENERAL TABLE SETTING RULE
1. Utensils – For starters, utensils are placed in the order in which they are used with the first ones placed on the outside. For
example: the salad fork is placed on the outermost edge of the left side before the dinner fork. This is because salads are
usually served before the main course.

2. Forks – These are usually placed on the left side of the main service plate. The exception is the dessert fork which can be
placed above the plate and the oyster fork which is placed on the right side.

3. Knives – Knives are always placed on the right side of the plate, with the cutting blade facing inwards towards the plate. The
exception is the butter knife which is placed on the butter plate, with the blade pointing downwards and left.

4. Spoons – Spoons are typically placed on the right side of the plate. The exception is the dessert spoon which is placed directly
above the service plate.

5. Placement – All utensils should be placed about an inch from the edge of the table and lined up evenly from the bottom ends.

6. Salt and Pepper Shakers. Placed above the cover or between two place settings. Salt Shaker is place on the right
side of the Pepper Shaker.

7. Set only what you use – Only set the utensils that will be used throughout the service. If there is no soup, there’s
no need to set a soup spoon.

Remember the order of plates and utensils: Picture the word: “FORKS”
The order, left to right, is: F for Fork ; O for the Plate (the shape!);
K for Knives and, S for Spoons.
(Okay, you have to forget the R, but you get the idea!)
 II. ACTIVITY CARD 1
Directions: Read the statements carefully and write if it is TRUE or FALSE.

1. Utensils are placed in the order in which they are used with the first ones placed on the outside.
2. To avoid clutter, the general rule for any table setting is to include no more than four utensils on either
side of the dinner plate at a time.
3. Forks are usually placed on the left side of the main service plate.
4. Oyster fork or seafood fork is the only fork that can be placed on the right side of the plate.
5. The cup and saucer generally can be placed on the cover during the dessert course.
6. Knives are always placed on the right side of the plate, with the cutting blade facing inwards towards the
plate.
7. In Buffet Setting having no silverware on the table is common, as utensils are commonly placed at the
end of the buffet table line.
8. All utensils should be placed about 2 inches from the edge of the table and lined up evenly from the
bottom ends.
9. In a formal table setting, the service plate comes with each course, so it is not necessary to include it
when setting the table.
10. Set only the utensils that will be used throughout the service, if there is no soup, there’s no need to set a
soup spoon
 II. ACTIVITY CARD 2
Directions: Match the COLUMN B to their meaning in COLUMN A by
choosing the letter of the correct answer.
COLUMN A COLUMN B
1. It refers to the way of setting a table with tableware—such as eating utensils and A. Formal Table Setting
for serving and eating
2. This type of setting is popular for weddings, holiday meals, or any occasion B. Informal Table
when more than three courses are served. Setting
3. The arrangement for a single diner. C. Table Setting
4. In this setting there is no plate or charger placed on the table, as the plate is D. Basic Table Setting
usually picked up at the buffet table for the guests to serve themselves.
5. This table setting is essentially a simplified version of the informal table setting, E. Buffet Table Setting
great for daytime brunches, casual dinner parties, or for fancy dinners at home.
6. This table setting is probably the most widely used, there are fewer utensils F. Table Appointment
involved, as well as fewer glasses involved. Also, a butter plate may or may not
be provided.
7. These include the dinnerware, beverage ware, cutlery and flatware, linens, and G. Place Setting
centerpieces used in setting a table and eating a meal
 II. ACTIVITY CARD 3
Directions: Identify the placements of the following table appointments in
Table Setting. Write L – for Left; R – for Right; T –
Top/Above; and, C – for Center.
____ 1. Table Napkin ____ 11. Escargot
____ 2. Seafood Fork ____ 12. Teaspoon
____ 3. Water Goblet ____ 13. Salad Plate
____ 4. Pepper Shaker ____ 14. Dessert Spoon
____ 5. White Wine Glass ____ 15. Butter Knife
____ 6. Service Plate ____ 16. Dinner Fork
____ 7. Bread Plate ____ 17. Sherry Glass
____ 8. Salad Knife ____ 18. Salt Shaker
____ 9. Soup Spoon ____ 19. Fish Fork
____ 10. Red Wine Glass ____ 20. Dinner Knife
 III. ASSESSMENT CARD 1
Directions: Classify the following table setting according to its type. Write
Formal, Informal, Basic or Buffet Setting

1. 3.

2. 4.
III. ASSESSMENT CARD 2
Directions: Study the FORMAL table setting below. Encircle the
appointments which are NOT properly placed on the cover.
 IV. ENRICHMENT CARD 1
Directions: Identify the different table appointments used in the Table
Setting below. Choose the letter of your answer from the box provided
beside the cover.
a. Dinner Knife
8 13
9 b. Dinner Fork
14 c. Service Plate
d. Salad Plate
10 11 15 e. Bread Plate
f. Water Goblet
12
g. Red Wine Glass
h. White Wine
Glass
i. Table Napkin
j. Escargot/
7 Seafood Fork
k. Salad Fork
1 6 l. Fish Fork
m. Fish Knife
5 n. Soup Spoon
2 3 4 o. Butter Knife
IV. ENRICHMENT CARD 2
Directions: Draw the Formal Table Setting using the given table
appointments on the space provided below.
1. Salad Fork
2. Fish Fork
3. Dinner Fork
4. Dinner Knife
5. Fish Knife
6. Salad Knife
7. Soup Spoon
8. Escargot
9. Dessert Spoon and Fork
10. Service Plate
11. Soup Bowl
12. Table Napkin
13. Bread Plate
14. Butter Knife
15. Water Glass
16. White Wine Glass
17. Red Wine Glass
18. Teaspoon
19. Coffee Cup and Saucer
20. Salt and Pepper Shaker
 V. REFERENCE CARD
© http://sophiemagazine.com/uncategorized/table-setting-1
01/
© http://www.asuntospublicos.org/post.html#c18xNDk4OT
I
=
© http://wphtmesnoow.com/great-salad-fork-placement/gre
at-informal-table-setting-decoration-attachments-salad-fo
rk-placement/
© https://www.etiquettescholar.com/dining_etiquette/table_
setting_2.html
© https://www.chinahao.com/product/528151130157/
© https://www.ftd.com/blog/share/table-setting-rules
© https://en.wikipedia.org/wiki/Table_setting 17
 VI. ANSWER CARD
ACTIVITY 1 ACTIVITY 2
1. T 6. T 1. C 5. D
2. F 7. T 2. A 6. B
3. T 8. F 3. G 7. F
4. T 9. T 4. E
5. F 10. T
ASSESSMENT
1
1. Buffet
ACTIVITY 3 2. Informal
3. Basic
1. C/L 6. C 11. R 16. R 4. Formal
2. R 7. L 12. R 17. R
3. R 8. R 13. C/L 18. T
4. T 9. R 14. T 19. L
5. R 10. R 15. L 20. R
18
 VI. ANSWER CARD
ASSESSMENT 2

ENRICHMENT 1

1. K 6. N 11. D
2. L 7. J 12. I
3. B 8. E 13. F
4. A 9. O 14. H
5. M 10. C 15. G

19
 VI. ANSWER CARD
ENRICHMENT 2
1. Salad Fork
2. Fish Fork
3. Dinner Fork
4. Dinner Knife
5. Fish Knife
6. Salad Knife
7. Soup Spoon
8. Escargot
9. Dessert Spoon and Fork
10. Service Plate
11. Soup Bowl
12. Table Napkin
13. Bread Plate
14. Butter Knife
15. Water Glass
16. White Wine Glass
17. Red Wine Glass
18. Teaspoon
19. Coffee Cup and Saucer
20. Salt and Pepper Shaker