Chapter 4:

Preparations
for
Service
 FLOOR
PLAN AND
LAYOUT
 Restaurant or function space floor plans are dictated by the number of people, or cover the
style of service a restaurant offers. The supervisor then prepare the floor plan as a guide for the
actual set-up of the dining area and to ease out in the seating of guests.

The following points are considered in doing a floor plan.

1. Tables positioned near doors must allow space for passage during operations and emergency situations.
2. Tables are positioned at least three feet away from each other to allow sufficient movement of guests and
service staff.
3. Consideration must be made when positioning tables near inappropriate placements
for examples:
Near kitchens, rest rooms, behind pillars, corner areas, doorways, counters, etc.
4. Space must be available to accommodate some guest’s preferences or needs like connecting long tables for big
groups, are for business meeting, area for handicapped guests, etc.
The floor plan is the best way of maximizing usage of profitable functional space.

Sample of a restaurant floor plan:

Mise-en-Scene
Mise-en-Scene
This is a French term which means to prepare the
environment of the outlet before operations or service. This
would involve cleaning and maintaining the service areas,
tables, chairs, side tables and station, trolleys, gueridors and
all other service equipment. This operations generally
precedes mise-en-place.

In Hospitality Food and beverage Service Mise-en-Scene

means to gather and arrange the items and tools needed for
serving.
 Styles
of
Service
1.American Service
it is also called “plated service” because the food is already
arranged in individual plates at the kitchen, ready to be served to guests.
It is usually done for ala carte orders. Plated food usually go with
garnish and accompaniments and are served on the right side of the
guests. This is a fast and simple service and would not require high
technical staff in serving the guests.
2. Russian Service
Food is pre-arranged in a platter
with enough servings of one table; then
the waiter dishes it out from the platter
to the individual plates of the guests.
An investment of platter and serving
gear is required since each food item
would individual serving platter with
serving gears(fork and spoon). This
service is elegant, personalized and
entertaining.
3. French Service
Food is partially prepared and
pre-cut at the kitchen. Then the
preparation is completed in a
“gueridon” in view of the guest. It is
very elegant, entertaining, and
expensive and service would take a
lot of time. A substantial amount of
dinning space between tables are
required to give way for the gueridon.
4. Chinese Service
Food is brought and served at the table all at same time with
each food items served in ceramic platters. A round table usually
accommodates 10-12 guests. Set menus per table for a specified
number of guests come with a full price.
Tables for groups smaller than 10 persons are also available
with the price adjusted for the purpose. At the center of the round
table is a smaller rotating table called “lazy susan” and guests help
themselves in getting the food from the table from the platters.
Chinese tea is served throughout the meal. Rice usually served
after the meat, fish and seafood items have been placed on the
tables. Chopsticks are available for eating purposes; however,
cutleries may be set upon request.
5. Buffet Service
This is self-service because the guests have to line
up to get their food in a buffet table. The food is
classified according to sequence from cold dishes, to
hot dishes and desserts. Food display and presentation
is excellent and looks very appetizing. This is a last
service because guests themselves. Food is placed on
chafing dishes to keep food temperature in accordance
to food safety standards. Plates are placed on each
section of the buffet tables and the silverware set in the
tables. Service staff only have to wait for soiled dishes
to be cleared, and beverages to be served. Pricing is
based on a per person basis.
6. Quick Service Restaurant
Foods are prepared and displayed in a food counter.
Pricing is done on a per item basis. Payment is done
through a cashier who is positioned at the end of the
counter.
7. Silver Service
This is a style of table service wherein the waiter
serve food to the guests at the table. Service staff picks
up the food from the kitchen on hot plates and presents
them to the guests. Food is then to the guest’s plate in a
stylish manner, recreating the arrangement on the
platter. This service demands skills in handling service
spoon and fork.
TABLE
SETTING
Table setting

DEFINITION WHEN WE SAY “COVER”, IT IS

▰ Table setting refers to the manner in which the ▰ A table setting for one guest based on the type
table appointments and foods are arranged on of service or menu.
the table or any surface for dining.
▰ Table setting or setting up a table cover must be ▰ The number of guests on a specific function.
convenient not only to the guest but to the Either a meeting or a social activity.
waiters as well. It must be attractive and must be
well set with a balance.

17
THERE ARE 2
PRINCIPLE TYPES
OF COVER
▰ A la carte or Basic Cover. Here, the
guests selects a variety of dishes from the
a la carte menu which are individually
priced.
▰ Set Menu Cover. This features pre-
selected items at a fixed price for the
whole meal. The cutleries and glassware
are set in advance since the items to be
served have been pre-arranged.

18
SETTING A
DINING TABLE
Important tips to remember!
 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 be used. Ensure
that the length of the tablecloth is balanced on
either side of the table. A table pad may be used
to add cushion for the table set-up

20
 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.

21
 3

Cutlery set-up must be in accordance to the

menu. It must be placed in straight lines both
lengthwise and across the table. They should be
parallel with even spaces between them.
Distance from the edge of the table is usually
one inch.

22
 4

Knives and spoons on the right side while forks

on the left side. Blades of all knives should face
the left side of the cover.

23
 5

Glassware 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.

24
 6

The bread plate and butter knife is placed on

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

25
 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

26
 8

The cutlery for the dessert are placed on the top

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

27
 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.

28
 10

Table candles, fruits, ornaments and other

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

29
 11

Lighting effects and good music can enhance

the ambiance creating a different theme or
mood for dining pleasure.

30
Table
set-up
standards
31
Table set-up standards
1 A placemat is necessary
when the table does not have a
table cloth.
2 All table utensils, glassware,
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 guests 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.
32
Table set-up standards
7 Cutleries must be aligned
properly at least half inch
from 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 cutleries.
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.
33
Table set-up standards
13 Folded paper napkins are
set on the left side of the cover
underneath the fork.
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 over 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 guests to see their
food.
18 Dining area must be free of any
clutter and cleaning equipment and
tools which tend to eyesores.
34
Table set-up standards

19 Table centerpieces and 20 Good soft music and lighting

flowers must be checked help compliment guest’s dining
occasionally. Check and experience.
change water in bud vases
daily. Discard wilted flowers
and leaves.

35
36