LESSON 5:

Hygiene, Safety and

Sanitation in the
restaurant
 • Hygiene and sanitation are the foremost
considerations in setting up and managing a food
service business. The quality of the food has been
something that has always been held in high regard.
• It is important that this training be communicated in
language that all employees understand.
• Hygiene means practice that promot personal
cleanliness and good health, and grooming means
the process of making your appearance neat and
attractive
• Servers should be sure their hands and nails are
clean, because they are on display and touching food
and utensils.

1 2 3
A. Water
• This is to ensure the cleanliness of the food, equipment
at the dining area and the sorroundings. Make sure that
you have clean water containers that are always covered.
It should be boiled if you are not sure if it is safe from
germs and other bacterias
B. Clean surroundings
• Dirty and messy working areas bring about most cases of
food contamination or food poisoning. The dining area
should be clean regularly.

2 3 4
 C. Sanitation supervisor
• It is advisable to have one staff in charge of
maintaining the sanitation of your kitchen
and dining area. Dining utensils should
always be sterilized. General cleaning
should be done every week.
D. Proper food handling
• It is important to avoid spoilage and
wastage. Avoid buying food or ingredients
that are easily spoiled.

3 4 5

E. Water disposal
• Having proper system in waste disposal should
not be disregarded. Segregate wet and dry
garbage. Put black plastic bag in the trash can
for ease in disposing the garbage. The black
plastic bag should bag should be closed and
tied when already full to avoid being reached
by flies and other insects.
4 5
F. Cleanliness, orderliness and health of workers
in food service
• There are other important considerations in the
food service business. give specific
responsibilities to all workers and make it
clear to them that it is their responsibility to
satisfy of the customers.
G. Uniform or clothes of the worker
• The clothes or uniform of the cook and waiters
should be given consideration. Clean and neat
clothes and uniforms give the food business a
good reputation
6
 H. Personal Hygiene of the staff
• Personal hygiene begins at home, with the
essential elements for general hygiene being a
clean body, clean hair and clothing. Hair in
food can be source of both microbiological
and physical contamination. Long-sleeved
should be worn to cover arm hair. Clean
uniforms, aprons and other body garments that
are put on after the employee gets to work can
help minimize contamination.

5 6 7
LESSON 6
THE TABLE AND ITS
APPOINTMENTS
 THE REPORTERS:
ALESSANDRA MALLO AND
ADING AUDENCIAL
 THE TABLE IS THE “CENTER OF
ATTRACTION” WHEN IT COMES TO FOOD
SERVICE. WHETHER IT IS A MERE
CANTEEN OR AN EXQUISITE RESTAURANT
IN A HOTEL, IT IS THE MEAL TIME AND ALL
OTHER TIMES THAT FOOD IS SERVED,
HAVE A SOCIAL FUNCTION AND WHERE IS
DEEMED THAT AN IMMACULATE TABLE BE
SEEN. THIS IS THE TIME WHEN PEOPLE
COME TOGETHER TO EAT, TALK AND
SHARE EXPERIENCES.
 CRITERIA FOR SELECTING GOOD TABLE
APPOINTMENTS
Before selecting our tools, utensils and equipment to be
procedure by the establishment, the following criteria
must first be considered:

1. Type of service offered and the category of guests they

entertain.
2. The size of the outlet.
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of
maintenance.
5. Availability of stock, facility and its storage, and
flexibility of use.
6. Price factor, availability of funds and standardization.
7. Design, shape and color, and delivery time of
equipment.
 The Table

The size and shape of tables depend entirely on the

availability of space and the kind of service employed.
Normally, three types of tables are used: the round,
square and the rectangular.

RECTANGULAR TABLE FOR 6 ROUND TABLE FOR 8

SQUARE TABLE FOR 4
The height of the table irrespective of the shape should be
75cm from the floor level. The diameter of a round table
to seat four people should be approximately 92cm. The
size of a square table to seat two people should be 76cm sq
and 92cm sq to seat four people. The size of a rectangular
table seat for people should be 137cm x 76cm.

The dimension of chairs should be relative to table

dimensions. The average height of the chair should be
92cm. The seat should be 46cm from the floor and 23cm
from the top of the table. This would enable the guests to
sit and eat comfortable without their legs touching the
underside of the table.
TABLE LINEN. Your dining table was most likely
a major home design as well a monetary
investment. It would great to protect it and
prolong its life for as long as possible. That’s
where table linens come in. Table linen includes
table cloths, place mat, table runner and table
napkins. They are called table linen because in
old time they were mostly made from linen
fabrics which are durable. Nowadays table linen
can be made from both natural and synthetic
fabrics.

To choose table linen you must always consider

its durability, color, fastness and ease of care.
TABLE CLOTHS. Are the foundation of your table
decorations. For a formal meal, perhaps to conceal an
unsightly dining table, a full tablecloth is a smart solution.
For simpler and more minimal setting, or to highlight a
beautiful dining table underneath only a table runner may
be necessary. These are made with different fabrics and
different colors. Usually, patterned or colored table cloths
and used for casual dining whilst white and pastel plain
clothes are used for more formal occasions. Table cloths
should hang down the side of the table up to at least
30cm. For very formal and buffet tables, the cloth should
hang almost to the ground. Table cloths should be well
ironed and used without creases.
PLACEMATS. And napkins are the next layer of
table setting. If your table cloth is more muted
and subtle, or if you skipped out on using one
all together, consider being bold and having
more fun with the placemat and napkin
selections-perhaps a colorful graphic print or
unusual material selection. They usually
measure about 28-43cm. They came in various
shapes e.g. rectangular, oval, round etc. The
material used includes linen, lace, plastic, jute,
cork etc.

Placemats are easier to maintain but they

cannot be used for very formal occasions. They
are used on tables that are beautiful.
Sometimes they are placed on table cloths to
protect them. Tablemats are used to cover the
place occupied by one person whiles table
cloths cover the whole table.
TABLE RUNNERS. Complement your table settings by
adding color, texture and a unifying element to your
table’s cape. Table runners add a touch of elegance,
bringing a sense of tradition to an occasion. Table runners
are usually 30-33cm wide and a little longer than the table
on which they are used. They are often used alongside
placemats. They are replaced across the middle for the
dining table lengthwise.
TABLE NAPKINS. Are made with fabric or paper. The
fabric must be absorbent. The can be made to match other
table appointments or to contract them. There are
different napkins sizes.

Napkin are usually square. The following list shows what

sized napkins are used for various occasions:
DINNERWARE. Is a collective name given to dinner
plates, breakfast plates, side plates, soup bowls, cereal
bowls and dessert bowls.

When selecting dinnerware, consider how the color and

design will look when you serve your food in it the
durability of the material the ease of care. Proper
handline and storage can extend the life of your
dinnerware.

For competitiveness, presented below are the

dinnerware and service equipment used for formal and
informal services alike.
 DINNERWARES

FOOTED CUP & SAUCER SET

are part of the typical 5-piece
place setting. They are used for
serving tea or coffee.

DINNERPLATE. Are a component of the

typical 5-piece table settings, dinner
plates are generally 9" - 11" diameters.

BREAD & BUTTER PLATES. Are the final

component of a 5-piece table settings. These
plates resemble salad plates and are used for
serving bread butter pats, and servings of
whipped butter this generally 5" - 7" diameter.
 DINNERWARES

COUPE SHAPES. Feature a

concave body style that is similar
in shape to a contact liens.

RINNED SOUP BOWLS. Are used

for serving soups, salads, and
pastas. These bowls range in size
from 7" - 10".
 DINNERWARES
FLAT CUP AND SAUCER SET. Are part of the
typical 5-piece table settings. They also are
used for serving tea or coffee. The flat cup
design has the flat base, without a
pedestal.

SALAD PLATES. Are a component of the typical 5-

piece table settings, They resemble dinner plates
and range in size from 6" - 8" these plates can be
used for salads and desserts.

RIM SHAPES. Typically have a flat, distinct

edge that ranges in width from 1 1/2 to 2 1/2.
Rim shapes are used for plates, bowls,
saucers, and platters.
 DINNERWARES

LUNCHEON PLATES. Are typically 8" to 9" in

diameter and are perfect for serving
breakfast, lunch, sandwiches, snacks, and
desserts.

COUPE SOUP BOWLS. Like are rimmed

soup come in a variety of sizes, these
pieces great for serving soups, salads,
cereal, and pastas.
 DINNERWARES
LUGGED SOUP BOWL. are a unique
addition to any table. These small
soup bowls can be used to serve a
variety of hot and cold dishes.

BOUILLON SOUP AND SAUCER.

are generally smaller than cream
soup and saucer sets.

COUPE CEREAL BOWL. are

great for everyday use. They
can be used to serve a variety
of cereals, soups, salads, and
desserts.
 DINNERWARES
OVAL PLATTER. can be used to serve
meats, breads, vegetables, fruits, and
cheeses, Plates come in a variety of
sizes ranging from 12” to 20”.
COFFEE POTS. make a beautiful addition
to any dinnerware service. Coffee pots
are generally taller and more slender
than tea pots.
RELISH DISHES. are used to serve
savory condiments or appetizers
such as chutney, pickles, or olives.

2-TIER SERVING TRAY. are used to serve

appetizers and desserts. They are
typically made from the dinner plates
and salad plate of a particular pattern.
 DINNERWARES
CREAM SOUP AND SAUCER. sets are an
entertainer’s delight. Used for serving
a variety of soups these bowls feature
two handles and a saucer.

RIMMED CEREAL BOWL. come in

variety of sizes and are great for
serving cereal, soups, and dishes of
ice cream.

FRUIT/DESSERT BOWL. are

generally 4” to 6” in diameter and
can be used to serve individual
portions of fruits, nuts, and ice
cream.
 DINNERWARES
CHOP PLATE/ROUND PLATTER. are often used to
serve meats. However, one can use this piece
for serving a cornucopia of dishes including
cakes and pies.

TEAPOT. are generally shorter than the

coffee pots and can be used to serve hot
water or used to steep tea.

1-TIER SERVING TRAY. tray are used to

serve appetizers and desserts. They
are typically made from a dinner sized
plate in a particular patter.
3- TIER SERVING TRAY. like the 2-tier serving
trays are used to serve appetizers and
desserts. They are typically made from the
dinner plate, salad plate, and bread & butter
plate on a particular pattern.
DINNERWARES
 FLATWARES. This is sometimes called silverware and it
refers to the equipment used for eating and serving food at
table. Table knives, forks and spoons, serving spoons and
forks, dessert spoons, teaspoons, and coffee spoons are all
called flatware. They are made of silver, stainless steel,
wood or plastic.
Silver and stainless steel are affected by eggs, vinegar,
salt, tea, and coffee. You should avoid their prolonged
contact with these foods. Discolored stainless can be
cleaned with nonabrasive material like sifted wood ash.
Below are the flatwares used for formal and informal
services alike. Instead of describing the use of each, we have
a laid a few reminders and guidelines on how to use them
generally.
GLASSWARE.
Glasses come in various shapes and sizes, collectively they are called
glass wares. They add beauty and height to table setting. Glasswares are
made with the glass, plastic, stainless steel and wood. Primarily, they are
categorized as:

1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl

without a stem or foot);
2. Footed wares (a style of glass whose bowl sits directly on a base or a
foot);
3. Stem Wares (glasses having all three features: a bowl, foot, and
stem); and
4. Mugs (a tumbler with a handle or as a tall glass cup).

There are various types of glass wares of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to a both you and your customers. They receive a higher
quality drink, which in turn reflects back on you and/or your
establishment. Usually, glassware is named after the drink it is used to
serve with, i.e., the water goblet used to be a vessel for drinking water or
the cocktail glass for the most of the cocktails.
 BOWL

STEM
FOOT
 HOLLOWWARES & OTHER SERVICE EQUIPMENT.
Hallowwares is a term that refers to table service items such
as sugar bowls, creamers, coffee pots, teapots, soup tureens,
hot food covers, water pitcher, platters, butter pat plates
and other metal items that went with the china on a table. It
does not include flatwares.
 PITCHER. are use to served a
variety of beverages including
water, iced tea, and soda.

SUGAR BOWL. are use to serve granulated

sugar as well as sugar cubes. Generally,
these pieces math the coffee pot, tea pot,
creamer, and serving tray.
GRAVY BOAT. are used for serving gravies
and sauces. Gravy boats include an
attached, or detached, under plate.
WAITER TRAYS. Are the largest and heaviest
piece of the tea set. In addition to their use in
tea and coffee services, the silver waiter tray
can be used to serve desserts, hors d’oeuvres
and a variety of finger foods and beverages in
very impressive style.

CREAMERS. Are similar in size to the sugar

bowl, for a given pattern. These pieces
feature a decorative.
Another important piece of service equipment
in the restaurant operation is the side station.
It is used by the service staff to keep all the
service tools, utensils and other small
equipment in one place.
TROLLEYS. Also ease up the job of the food and
beverage attendant for it can aid to travelling
not only to the different parts of the dining
room but also to other services areas. Some of
them are listed.
GUERIDON OR FLAMBE TROLLEY. is a small mobile
trolley that can be placed alongside the guest’s
table. It consists of one or two burners, a gas
cylinder and a work and storage space for
plates and cooking equipment.

ROOM SERVICE TROLLEY. this trolley is known for

its versatility. It is used for the service to
guests in their rooms. The waiter set up the
meal and covers on the trolley and wheels it
into the guest’s room.

DESSERT TROLLEY. this trolley serves as a visual

aid to selling desserts. Guests are more likely to
order desserts if they can see what is available,
particularly if it is well presented.
THE TABLE, The table appointments and other
service equipment are assets of the
establishment and cost a considerable amount
of money. Great care should be taken while
handling it and a strict control system should be
employed on its use, breakage and pilferage.
 CREATIVE
COMPETENCY :
TABLE SETTING
 HOW TO SET A TABLE

• You can use a tablecloth or placemat to cover the table. When you
sue a tablecloth, it should cover the table with about 30 cm
overhanging on all sides of the table. The tablecloth should be well
ironed with no creases and it must hang evenly on all sides. 
POINTS TO REMEMBER WHEN LAYING A
TABLE

• Flatware for place settings must be immaculate and polished, once these
basics are covered, the rest is detail. Immaculate and polished flatware
excludes that with the following:

1. Fingerprints.
2. Water stains.
3. Bits of food particles
RULES WHEN HANDLING FLATWARES

• 1. Always handle flatware at its “waist” not at the top, which will go into the guest’s mouth, nor at the
bottom, where fingerprints will show.

• 2. Always use a cloth napkin or clean cloth when handling flatware to avoid getting fingerprint on it.
RULES WHEN HANDLING FLATWARES

• 3. Use a clean lint-free cloth to wipe down wet flatware to prevent water marks.
Only water makes them, only water removes them.

• 4. When resetting or replacing flatware at a table with guest present, carry the
flatware in a cloth pouch or folded napkin envelop atop a salad plate; remove the
flatware from the pouch and place it for the guest’s use. This is very good dining
room technique and maintains the illusion of cleanliness and sanitary conditions
throughout the restaurant. 
RULES WHEN HANDLING FLATWARES

•  5. Place pieces of flatware parallel to each other, and perpendicular to the edge of
the table. A flatware setting should be opposite its mirror image if an even number
of covers is placed at one table.

• 6. If it is tarnished, don’t use it. Return it to the kitchen.

• 7. In the dining room, carry small quantities of clean, polished flatware on a napkin
lined plate, the napkin folded to create a pocket for the silverware.
LAYING FLATWARE 

• 1. Spoons go on the right of the cover and to the right of any knives, with the front
up.

• 2. Knives go on the right, with the cutting edge facing the center of the cover.

• 3. Forks go on the left, with the tines, facing up, with the exception of the cocktail or
oyster forks, which are placed at the extreme right of the cover beyond the
teaspoons.
LAYING FLATWARE 
• 4. Dinner knives and dinner forks are placed next to the plate and on the right
and left side, respectively, and the rest of the service is then placed on the
appropriate sides in order of use.

• 5. Butter spreader are placed across the top edge or on the right side of the
B&B Plate, with the handle either at right angles or parallel to the edge of the
table. 

• 6. Dessert forks are placed just before they are needed. Or, dessert utensils,
typically a dessert fork and dessert spoon may be placed above and centered
over the entrée plate.

• 7. Breakfast and luncheon forks and spoons, when no knives are set, are plate
to the right, with the forks closest to the plate in order of use, and the spoons
to the right of the forks in order of use.
DINNERWARES AND GLASSWARES: RULES IN
PLACEMENT 
DINNER WARES MUST BE IMMACULATE. IT MUST
NOT HAVE CRACKS OR CHIPS, AND IF THERE IS
NO PATTERN ON THE CHINA, IT SHOULD BE
VIBRANT AND CLEAR – NOT FADED. GLASS
WARES MUST ALSO BE IMMACULATE – WITH NO
FINGERPRINTS, STREAKS, WATER MARKS, CHIPS
OR CRACKS. 
 POSITION SPECIFIC PLATES AND PIECES OF
GLASSWARE AS FOLLOWS:

• 1. Bread and butter plates are placed at the left of the cover. If there is
sufficient space on the table, the top rim of the B&B plate should be to
the left of and parallel to the top of the tines of the entrée fork.
Otherwise, place the B&B plate directly above the tines of the entrée
fork. 

•  2. Butter chips are placed on the left of and on a line with the water
glass, toward the center or left side of the cover. 

• 3. Coffeecups are last set with the top of the saucer in a line with the
top of the last piece of flatware on the right. 
 POSITION SPECIFIC PLATES AND PIECES OF
GLASSWARE
• 4. AS placed
Water glasses are FOLLOWS:
to the right of the cover immediately above
the point of the meat or entrée knife.

•  5. Wine, liquor, and beer glasses are placed to the right of the water
glass in a straight line in order of use. The straight line may be angled,
with each other successive glass being slightly lower than the one to its
left. 

• 6. Liqueur glasses or port wine glasses when they are set for the
banquets are placed above the line of table wine glasses.

• 7. Salt and pepper shakers for banquets are placed between covers in a
line parallel with the bases of water glasses. 
RULES IN HANDLING DINNER WARES

• 1. Place dishes on the table and remove dishes from the table using the four fingers
of your hand, putting the four fingers under the lower edge of the plate, and resting
the thumb along the upper edge and outer rim of the plate.

• 2. Lower plates to the table, and placed them where they should be positioned one-
half inch from the edge of the table.

• 3. Place full dinner plates with the main item facing the customers, unless the chef
has suggested alternate placement. 
 RULES IN HANDLING DINNER WARES

• 4. Practice holding plate’s level with your arm fully extended so you can place dishes
in front of guests sitting at the far side of the booths.

• 5. Use underliners and B&B plates when appropriates. 

•  6. Place coffee and tea cups with the handles to the right, and slightly angled –
pointing to about 4 o’clock form the customer’s point of view.
 RULES IN HANDLING GLASSWARES

• 1. Carry clean, empty stemware and glassware on a beverage tray.

• 2. Always handle stemware by the stem.
• 3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
• 4. Never handle glasses by the rims or stand them in the rims. The rim is the weakest
part of the glass.
• 5. Never put fingers in a glass when clearing a table.
• 6. Clear glassware onto a beverage tray.
• 7. Refill water glasses without lifting them from the table, if it is possible to do so. Lift
water glasses to fill them, or remove them from the table, only when necessary.
Otherwise, simply take the water pitcher to the table and refill the glasses.
 GENERAL TABLE SETTING GUIDELINES

•  1. The lower edges of the utensils should be aligned with the bottom rim of the plate,
about one inch up from the edge of the table.

• 2. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one
inch away from the plate’s side.

• 3. To eliminate fingerprints on the handle, hold flatware by the “waist” the areas
between the handle and the eating end of the utensil.

• 4. Elbow room requires a minimum of 15 inches between place setting, or

approximately 24 inches from the center of one place setting to the middle of the
next.

• 5. Butter should be waiting on butter plates, the glasses filled with water, and the
wine ready to be served before the guests are seated.
GENERAL TABLE SETTING GUIDELINES
• 6. The water glass should be placed approximately one inch
from the tip of the dinner knife.

• 7. Place knives with blades facing the plate.

• 8. Do not place over three pieces of flatware on either side of

the plate at one time.

• 9. When an uneven number of people are seated, the odd-

numbered place settings are laid opposite the middle of the
even-numbered place settings.
GENERAL TABLE SETTING
GUIDELINES
FAMILY DINNER TABLE SETTING

THE FORK IS PLACED TO THE LEFT OF THE

PLATE. PLACE THE KNIFE TO THE RIGHT
OF THE DINNER PLATE AND THEN SET
THE SPOON TO THE RIGHT OF THE KNIFE.
SET THE WATER GLASS IN THE TOP RIGHT
CORNER, ABOVE THE KNIFE. THE NAPKIN
CAN BE PLACED ON TOP OF THE DINNER
PLATE OR BENEATH THE FORK.
Family dinner table setting
FORMAL TABLE SETTING

THE FORMAL PLACE SETTING IS USED AT

HOME FOR A MEAL OF MORE THAN
THREE COURSES, SUCH AS A DINNER
PARTY OR A HOLIDAY MEAL. IT'S SIMPLY
THE INFORMAL PLACE SETTING TAKEN
TO THE NEXT LEVEL, ADDING
GLASSWARE, DISHES AND UTENSILS FOR
THE FOODS AND BEVERAGES SERVED
WITH THE ADDITIONAL COURSES.
formal dinner table setting
luncheon table setting
BUFFET DINNER TABLE SETTING
START WITH PLATES, FOLLOWED BY SIDE
DISHES, MAIN DISH, VEGETABLES, SALADS,
BREADS, AND RELISHES. THE UTENSILS ARE
PLACED AT THE END OF THE BUFFET. TABLE
DECORATIONS ARE PLACED ABOVE AND IN
CENTER OF BUFFET ARRANGEMENT. SET
DRINKS, GLASSES, CUPS AND DESSERT ON A
SEPARATE TABLE TO AVOID CONGESTION.
buffet dinner table setting
formal/fine dining cover
formal cover ( Chinese restaurant)
formal cover ( Korean restaurant)
TABLE SETTING PLAN

• Forks are placed to the left of the plate, knives and spoons to the right. Stemware is set above and to the
right of the dinner plate; bread-and-butter plates sit above the forks, to the left of the place setting.
Lesson 8: