Learning Outcome 2.

Prepare and Set Tables

Assessment Criteria
Standard of Table Set - Up
A. Completeness:
 All needed utensils are set up the table prior to serving
orders. Coffee tea must go with sugar and milk / creamer
 Place mat is set up when the table is not covered with table
cloth. It is a placed at the center of the cover.
 Require condiments as stated in the event order are
available and properly installed before the start of the
function.
 Client requirements as stated in the event order are
available and properly installed before the start of the
function
 If – pre – set up is made, the additional cutlery are
completed prior to serving orders
B. Balance and Uniformity:
 Even spacing between chairs and cover.
 Cutlery are space at least ½ inch from the
edge of the table
 Same utensils is set up for the same order
 Cutlery are aligned properly with the same
distance from the edge of the table
C. Order:
 All service utensils are placed on the appropriate side of
the cover.
 The glasses cups, savers, spoon, knife and cocktail fork are
on the right side
 Fork and side dishes are on the left side
 Folded paper napkin on the left side under the fork
 Water glass is set on the right side about an inch on top of
the knife
 Required condiments as well as flower base are placed at
the center of the table.
 The cutlery are arranged in proper sequence following the
order by which they will be served
D. Eye Appeal
 Presidential and buffet table are skirted for
banquet functions
 Appropriate color combination are used
 No eye sore is seen in the dining area
 Appropriate center piece and other desert
are provided for
E. Time Lines:
 Set – up is completed on time at least
thirty minutes prior to start the operation
on banquet functions
TABLE DRESSING/SKIRTING
BASIC DESIGNS OF TABLE
SKIRTING

DOUBLE PLEAT
BASIC DESIGNS OF TABLE
SKIRTING

SINGLE PLEAT
BASIC DESIGNS OF TABLE
SKIRTING

DIAMOND WITH ROSE

BASIC DESIGNS OF TABLE
SKIRTING

BUTTERFLY
BASIC DESIGNS OF TABLE
SKIRTING

BAMBOO
BASIC DESIGNS OF TABLE
SKIRTING

CANDLE
BASIC DESIGNS OF TABLE
SKIRTING

RIBBON
BASIC DESIGNS OF TABLE
SKIRTING

SCALLOPE
BASIC DESIGNS OF TABLE
SKIRTING

ROSE
BASIC DESIGNS OF TABLE
SKIRTING

ANIMAL’S EAR
BASIC DESIGNS OF TABLE
SKIRTING

CLAWS
 TABLE NAPKIN FOLDING
 NAPKIN-FOLDING A crisp, starched
napkin folded in an interesting shape often
makes dining more festive.
 With following step by step directions and
a little practice, one can be a master
napkin folder.
1. To prepare napkins for folding, lightly
starched them and press flat.
Tips for Successful folding:
1. Well-starched plain napkins measuring
46-50 cm. sq. would be ideal for
complicated folding techniques.
2. The fabric should be cut square and
straight on the weave so that the napkins
do not pull out of shape easily.
3. The fabric should be washed, starched
and ironed when damp. While ironing, the
napkins should be pulled back gently into
shape to ensure that the napkins are
perfectly square again.
Napkin Folds and their Uses:
A. Napkin folds used for Breakfast/Luncheon/Merienda
Cena/Dinner/ A la carte/ Table d’hôte(Place between knife
and pork
1. Pyramid 1. Sailboat
2. Candle 2. Fan with tail
3. Bishop 3. Banana
4. Candle with light 4. Candle
5. Tent 5. Cardinal’s hat
6. Hat 6. Birds of Paradise
7. Lilie 7. Chinese Candle
8. Armadillo 8. Dinner
9. Palm with Stand 9. Megaphone
10. Rose bud 10 Rum Lily
B. Napkin fold use as cloth under liner (Place on an under
liner)

1. Cross artichoke
2. Artichoke
3. Lotus
C. Napkin fold use for inserting cutleries
1. Pocket
2. Cutlery Holder
3. Cocoon
4. Da Sis to Man
5. Pleating
6. Shirt
 TABLE SETTING
1. Check tables and chairs for cleanliness
condition and position. Replace damaged /
dirty items with fresh ones.
See to it that the following are observed:
 Tables and chairs are aligned according to
floor plan.
 Table corers and edges should follow an
straight line; chairs are evenly spaced
(especially for round tables) no damaged
or shaky tables and chairs.
 To ensure the safety of customers, tables
and chairs should be in good condition.
2. Check all equipment for cleanliness and
condition.
 Pay particular attention to the following:
 All china wares, silver wares and glass
wares re immaculately clean free from
finger marks and stains.
 Salt and pepper shakers are properly filled
and so with sugar and cream containers.
 Linen and napkins are clean and free from
dirt and stains.
 To create a favorable image and protect
health of dinners, all equipment should be
cleaned and sanitized.
3. Collect all needed
equipment/Servicewares
 Place them on tray or inside a side towel
and never hold them with your bare hands
to avoid finger marks.
 Hold equipment properly as you lay them
on the table. Hold stemmed glasses by the
stem, tumblers by the base and flat wares
by the handle.
 Holding equipment with bare hands
creates an impression of unsanitary
service.
4. Set up the place mat if applicable.
Set-up in the corner with corners touching
the edge of the table
 FOR BREAKFAST
1. If service is A LA CARTE
 Place the folded napkins at the center of
the cover with no show plate or under
liner.
 Placed the dinner knife of the right side of
the cover and the dinner fork on the left.
The distance between them should be
wide enough about 11” to be able to
contain the dinner plate. The tip of the
knife and fork should be ½ inch from the
edge of the table.
 Place water goblet on top of the dinner
knife, at a distance of ½ inch.
 Salt/pepper shaker, marmalades, ashtray,
sugar/cream containers are to be placed
at the center of the table, flower vase at
the centermost part.
 Place bread on the left of the cover, beside
the fork. If a round table is used it can be
place on op of the fork. (Distance of ½
inch.
 Put the cup and saucer with teaspoon on
the right, beside the dinner knife
FOR LUNCH/DINNER

1. Show plate with Napkin - under liner

2. 2A(Dinner Knife) ,2B (Dinner Fork) – for main course
3. 3A(Salad Knife), 3B (Salad Fork) - for salad
4. Soup Spoon - for Soup
5. 5A(Fish Knife), 5B(Fish Fork) - for Fish Appetizer
6. Water Goblet - for water
7. Red wine glass - for red wine
White wine glass - for white wine (next below to red

Wine glass)
8. Dessert fork - for dessert (Cake)
1. Show plate with Napkin - under liner
2. 2A(Dinner Knife) ,2B (Dinner Fork) – for main course
3. 3A(Salad Knife), 3B (Salad Fork) - for salad
4. Soup Spoon - for Soup
5. 5A(Fish Knife), 5B(Fish Fork) - for Fish Appetizer
6. Water Goblet - for water
7. Red wine glass - for red wine
White wine glass - for white wine (next below to red

Wine glass)
8. Dessert fork - for dessert (Cake)
 FOR LUNCH/DINNER
1. Same set-up as breakfast except the
following modification:
 No cups and saucer, sugar cream and pre
set. This should appear only when its
about time for coffee service
 An under liner (show plate) should be pre-
set on the table. Set up all necessary
equipment making sure each item ordered
is allotted corresponding equipment.
 If an appetizer is ordered, setup the
following:
 Fish knife/fork for fish appetizer – cocktail
fork for seafood cocktail.
 If soup is ordered, setup.
 Cream soup spoon for thick soup
 Bouillon spoon for clear soup.
 If salad is ordered:
 Salad knife/fork, if salad is to be served as
separate dish.
 Salad fork only if it is a side dish to main
course.

 Remove from the table all equipment not

relevant to the food ordered.
 If fresh fruit/other dessert is ordered place
fruit fork or dessert fork on top of the
cover.
 If wine is ordered, set-up the wine glass a
little below the water goblet. If you set-up
for 4 people and there are only 2 guest,
remove the set-up for the covers.
 Pre-setting these items can crowd the
table, especially when a complete menu
with appetizer, soup and salad is served.
 Such show plates serves as under liner to

Starter like appetizer, soup and salad.

Informational standard of the right
equipment for the right dish.
 The set-up of the equipment should be
following the sequence of service. On the
outermost portion of the cover is the
appetizer knife/fork, followed by the soup
spoon (right side), then the salad
knife/fork and lastly the dinner knife/fork.