SET UP DINING TABLE FBS WEEK 4

1. What is table setting?

2. Why do we need to be familiar with
different types of table setting?
3. Why is setting the table important?
4. Why does the napkin fold important in
food service?
 DINING ROOM EQUIPMENT
AND SERVICE WARE
Dining room equipment and service ware make the
server’s job easier, and complement any
decorations that are appropriate to the style of
service.
THE TABLE AND TABLE
COVER
The size of the tables and the amount of space needed for each
guest are primary concerns in laying out the dining room. The
table should be firmly footed and not be wobbly when a customer
lean on it.

How tables are spaced and the kind of seating offered is

significant because they affect the flow of traffic and the comfort
level of the guests. In a fine- dining restaurant, chairs are big and
comfortable to encourage leisurely dining. Conversely, in a
restaurant where there is a fast turnover of guests, the type of
tables and chairs lean towards smaller sizes and simpler designs to
accommodate more guests, thus making the dining area less
 TABLE SET- UP
-the standard set up of restaurant and function rooms
vary depending on the type of service and the
requirements of customers.
Standards of Table Set-up
1. Completeness
 All needed utensils such as tableware, glasses and other equipment are
set up on the table prior to serving orders.
 Coffee or tea must go with sugar and milk/ creamer.
 Place mats are set up when the table is not covered with a tablecloth.
 Any required conditions are set up before services.
 Client requirement as stated in the event order are available and properly
installed before the start of the function.
 If pre- set up is required, the additional cutleries are to be added to the
set- up once has been taken. This must be done prior to serving orders.
2. Cleanliness and Condition of Equipment
 All pre- set equipment must be immaculately clean,
sanitized, wiped dry and free of spots or watermarks. There
are no wobbly tables and chairs.
 There are no chipped, cracked or stained glassware.
 No damaged, broken or distorted cutleries are set up on
the table.
 Linen is fresh, clean and ironed without holes spots or
stains.
 Placemats are clean and without foul odor.
3. Balance and Uniformity
 There is even spacing between chairs and covers.
 Cutleries are spaced at least ½ inch from the edge.
 For the same order of drink or food, set- up the same
glass and cutleries in all tables.
 Cutleries are aligned properly equidistant from the
edge.
4. Order
 All service equipment is placed on the appropriate side of the cover.
 Glasses, cups with saucers, spoons, knives and cocktail forks are placed
on the right side
 Fork and side dishes are placed on the left side except for the cocktail
fork.
 Folded paper napkins are placed on the left side underneath the fork.
 Water glasses are set up on the right side, about an inch on top of the
dinner knife.
 Required condiments and flower vases are placed at the center of the
table.
 The cutleries are arranged in proper sequence following the order by
which each course will be served.
5. Aesthetic Appeal
 The whole set up looks presentable.
 Presidential and buffet tables are skirted for banquet functions.
 Appropriate color combinations are used.
 No eyesore such as dirty linens, stacks of extra tables and
chairs, are seen in the dining area.
 Appropriate centerpieces and other decors are used.
6. Timeliness
 Set-up is completed on time at let 30 minutes
prior to the start of operations or banquet
functions.