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TLE 10 - Household
Services
Third Quarter
Module 4: How to Set – up
table

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Household Services – Grade 10
Alternative Delivery Mode
Quarter 3 – Module 4: How to Set – up table
First Edition, 2020

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Published by the Department of

Education Secretary: Leonor Magtolis
Briones Undersecretary: Diosdado M. San
Antonio
Development Team of the Module
Writers: LOVELY JOYCE D. JIMENEZ
Editors: LOVELY JOYCE D.
JIMENEZ
Reviewers: MARIA GRETCHEN
OMPAD
Illustrator: Name
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Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions,
directions, exercises, and discussions are carefully stated for you to understand
each lesson. Each SLM is composed of different parts. Each part shall guide you
step-by-step as you discover and understand the lesson prepared for you. Pre-
tests are provided to measure your prior knowledge on lessons in each SLM. This
will tell you if you need to proceed on completing this module or if you need to ask
your facilitator or your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to self-check your
learning. Answer keys are provided for each activity and test. We trust that you
will be honest in using these. In addition to the material in the main text, Notes to
the Teacher are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based learning. Please
use this module with care. Do not put unnecessary marks on any part of this
SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task. If you have any
questions in using this SLM or any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.
Thank you.

What I Need to Know

Good day! This is a Self-Learning Module for TLE 10 Household Services:

Module 4: How to Set – up Table. In this lesson, you are expected to learn the
following competencies in LO 2. Set up Table. You will guided along the way on
how to perform the necessary activities as part of your learning experiences.

LEARNING COMPETENCIES:
2.2 set up table appointments according to standards

LEARNING OBJECTIVES:
At the end of the lesson, the learner is expected to:
1. discuss the correct setting of table appointments on the table;
2. demonstrate how to set up a table.

Let’s see what you know already by answering the Pretest. This is a
formative assessment for you to check your prior knowledge on the lessons
presented in this module. After answering, you may check your answers if you got
it right. Don’t get upset if at first you got some of the numbers wrong, remember it
is always part of learning.

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 What I Know

PRETEST
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.
1.Large plates are laid about 1 inch while small plates should be laid in the
center of the cover about inches from the edge of the table.
a. 1 b. 2 c. 2 ½ d. 3
2.These are placed approximately 1 inch beyond the outermost piece
of flatware.
a. salad plates b. bowls c. cup and saucer d.
dessert plate
3. This dinnerware are aligned parallel with the edge of the table.
a. salad plates b. bowls c. cup and saucer d.
dessert plate
4. Flatware is laid on the table by the following, except one;
a. in the order of use
b. starts on the outside of the place setting
c. moves inward toward the plate
d. according to size
5.The knife and spoon are laid on the right side of the place setting and
the fork on the left, why is this so?
a. because of the order of use
b. because majority of the people are right handed
c. because of its purpose
d. because we always use the dominant hand use of people
6.Ita.istoimportant to hold
avoid touching the flatware
part usedbyforthe "waist," c.
eating the area
both between
a and b
the handle and the eating end of the utensil.
b. to eliminate fingerprints in the handle Why do think so?
d. neither a nor b
7.The placement of flatware where the fork is laid on the table in the way
it is held, tines downward.
a. Continental style b. American style c. Buffet d. Ala carte
8.Although the fork in this type of placement is used tines downward to
cut food, it is held tines upward to eat, and the fork is laid on the table
tines upward.
a. Continental style b. American style c. Buffet d. Ala carte
9.In a breakfast set up, condiments should be placed in ,
beside the flower vase.
a. left side of the bread plate c. at the center
b. at the top of the flatware d. next to water goblet
10. Set up the cup and saucer on the right side of the cover, with the handle
in a .

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 a. saucer facing down c. across top of the cup
b. saucer facing up d. 5 o‘clock position
11. Place bread plate on the left side of the fork is done when
a. round table is used c. rectangular table is used
b. square table is used d. both b and c
12. Table appointment is placed as food is being served. Which table set up
does this?
a. breakfast set up c. ala carte
b. lunch/dinner set up d. buffet
13. Which comes first in a lunch/dinner set up?
a. sugar and creamer c. soup
b. coffee/tea d. side salad
14. It is set- up on the center of the cover during a semi-formal set up.
a. bread and butter plate c. show plate
b. salad plate d. dessert plate
15.Below are the checklist for a well set - up table, among the choices
below which is NOT acceptable?
a.The silver, China, and glassware should be placed in straight
lines both lengthwise and across the table.
b.The linen-table cloth or placements and napkins should be
free from wrinkles and should match or harmonized each other.
c.The centerpiece should be big and attractive when placed across
the table.
d.The chairs should be placed so that the center of the chair is in
line with the center of the plate.
e. The centerpiece may be placed at the center, to the side, or at one
end of the table, but its position should be considered in arranging a
well-balanced table.

You are doing great! This lesson is both fun and exciting. Let’s get a head
start.

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Lesson
HOW TO SET – UP TABLE
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You have been learning the different table appointments, table linens,
arrangement of tables, chairs and other dining equipment in the dining area. You
are now ready to set up a table for breakfast and lunch/dinner. You have to
remember that you need to consider correct placements of table appointments in
doing the task based on the table set up requested by the diner.

What’s In

In the previous module, you were able to know the important table linens
and appointments in the dining area. In this new topic, you will learn the
differences of setting up a table for breakfast and lunch/dinner and additional
information you might need in this task.

Before we are going to start, let us answer these activities to guide your
learning along the way. In this activity, you will have an overview on the lesson you
are about to learn.

What’s New

Activity 1. DEFINE
Directions: Define a well set-up table by writing down your description on the
space provided for you.
A well set-up table should be:
1. silver, China, and glassware -

2. linen-table cloth or placements and napkins -

3. centerpiece -

4. chairs -

Your definitions to a well set up table are good because you already have
visualize it on your own. Are you excited to learn more? Let us read and learn
further.
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 What is It

HOW TO SET – UP TABLE

For an attractive and well-set table, everything should be spotlessly clean
and placed so that the table as a whole appears well balanced.

Below are some of the checklist for a well set-up table:

1. The silver, China, and glassware should be placed in straight lines both
lengthwise and across the table. All pieces should be placed parallel with even
spacing between them.
2. The linen-table cloth or placements and napkins should be free from
wrinkles and should match or harmonized each other.
3. The centerpiece may be placed at the center, to the side, or at one end of
the table, but its position should be considered in arranging a well-balanced
table. The centerpiece should be low enough that each person see each other
across the table.
4. The chairs should be placed so that the center of the chair is in line with
the center of the plate.

Here are some of the reminders in setting the dinnerware in the table.
 Plates. Large plates, such as the dinner plate and luncheon plate, are laid
about 1 inch in from the edge of the table. Small plates, such as the salad
plate, fish plate, and dessert plate, are laid in the center of the cover, about
2 inches from the edge of the table.
 Cups and saucers. Cups and saucers are placed approximately 1 inch
beyond the outermost piece of flatware.
 Bowls. Soup bowl and soup cup handle are aligned parallel with the edge
of the table.
 Bread-and- Butter Plates. Elbow room requires a minimum of 15 inches
between place settings, or approximately 24 inches from the center of
one
place setting to the middle of the next.

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Seven Basic Rules in Placing Flatware
1.Flatware is laid on the table in the order of use. A placement that starts
on the outside of the place setting and moves inward toward the plate. Flatware
is
never laid on the table according to size.
2.Because the majority of people are right-handed, the knife and spoon are
laid on the right side of the place setting and the fork on the left. The left-
handed
diner reverses the placement.
3.With an uneven number of people are seated, the odd numbered
place settings are laid opposite the middle of the even-numbered place settings.
4.The lower edges of the utensils are aligned with the bottom rim of the
plate, about 1 inch up from the edge of the table.
5.To avoid hiding a utensil under the rim of a plate or bowl, lay it
approximately 1 inch away from the side.
6.To eliminate fingerprints on the handle, hold flatware by the "waist," the
area between the handle and the eating end of the utensil.
7.Fork tines may be placed downward, continental style, or upward,
American style. In the continental placement of flatware, the fork is laid on the
table in the way it is held, tines downward. In the American style although the
fork is used tines downward to cut food, it is held tines upward to eat, and the
fork is laid on
the table tines upward.

Standard table set -up procedures:

Breakfast Set – up
1.Place the dinner fork on the left, dinner knife on the right, and with
blade facing left
2.Position folded napkin on top of the placemat or the show plate (which
is used).
3.Place water goblet on top of the dinner knife, at a distance of ½
inch. Glasses and beverage items are to be set up on the right side so
guests can conveniently reach for these.
4. Place condiment at the center, beside the flower vase.
5.Place bread plate on the left side of the fork when a square or
rectangular table is used; or on top of the fork if a round table is used.
6. Set up the cup and saucer on the right side of the cover, with the handle
in a 5 o‘clock position.
Lunch / Dinner Set – up (Semi- formal)
Same set-up in as in breakfast except the following modifications:
1.Cup, saucer, sugar, and creamer are set- up before the coffee/tea
is served ( if a coffee/tea is ordered)
2. Under liner/ show plate is set- up on the center of the cover.
3. Table appointment is placed as food is being served.
4.For appetizer- an appetizer knife / fork or cocktail fork is set on the
right side of the outermost part of the cover.
5.For soup- a soup spoon is placed on the right side , next to the
appetizer knife or cocktail fork.
8 fork is needed.
6. For side salad- an additional salad
 7.For dessert- a teaspoon or fruit fork (whichever is appropriate) is
placed on the top of the cover.
8. If wine is served, wineglass for white wine is placed at the center above
the dinner knife and beside the goblet ; and wine glass for red wine is placed
above the wineglass for white wine.

Now, it’s time to put to test your learning on this lesson. Are you ready to
answer these activities? In order to firm up what you have learned in the reading
materials you had read, let us put these learnings to work.

What’s More

Activity 2 DIFFERENTIATE
Directions: Differentiate breakfast set up and lunch/dinner set up. Complete the
table below.
Breakfast Set up Lunch/Dinner Set up

What I Have Learned

Activity 3. SUMMARIZE
Directions: Make a short summary of how to make a well set up table in the dining
area. Highlight only the most important learning you can take out of the lesson
presented to you. Write it in your own words.

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 What I Can Do

Activity 4. DEMONSTRATION
Directions: Group the class accordingly to perform the different activities. Group
performance will be evaluated based on Scoring rubrics shown below.

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TASK: Create a 3 – minute video on Table Set up assigned to you group. Make sure
to demonstrate how to place table appointments properly, arrange table and chairs.
Remember to discuss how should you place each table appointments based on
standard procedure. Filming of the video should be done in a dining area set up
and tables, chairs and other dining equipment are already in place. Follow the
correct formatting in making your short video.
I. Opening Spiel
a. Type of Table Setting
II. Production
a. Discussion of table appointments and linens used
b. Demonstration of placing table appointments correctly
III. Ending Spiel
a. Name of your Group and Members

Assessment

Post - test: Let’s See What You Learned

Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.
1. Table appointment is placed as food is being served. Which table set up
does this?
a. breakfast set up c. ala carte
b. lunch/dinner set up d. buffet

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2. In a breakfast set up, condiments should be placed in ,
beside the flower vase.
a. left side of the bread plate c. at the center
b. at the top of the flatware d. next to water goblet
3. This dinnerware are aligned parallel with the edge of the table.
a. salad plates b. bowls c. cup and saucer d.
dessert plate
4. Flatware is laid on the table by the following, except one;
a. in the order of use
b. starts on the outside of the place setting
c. moves inward toward the plate
d. according to size
5.Although the fork in this type of placement is used tines downward to
cut food, it is held tines upward to eat, and the fork is laid on the table
tines
upward.
a. Continental style b. American style c. Buffet d. Ala
carte
a. to avoid touching the part used for eating c. both a and b
6.Itb.istoimportant to hold flatware by the
eliminate fingerprints in the handle "waist," the
d. area a
neither between
nor b
the7.The
handle and the eating end of the utensil. Why do think so?
placement of flatware where the fork is laid on the table in the way
it is held, tines downward.
a. Continental style b. American style c. Buffet d. Ala
carte
8.The knife and spoon are laid on the right side of the place setting and
the fork on the left, why is this so?
a. because of the order of use
b. because majority of the people are right handed
c. because of its purpose
d. because we always use the dominant hand use of people
9.These are placed approximately 1 inch beyond the outermost piece
of flatware.
a. salad plates b. bowls c. cup and saucer d.
dessert plate
10.Set up the
a. saucer cup and
facing downsaucer on the right side oftop
c. across theofcover, with the
the cup
handleb.insaucer
a . facing up d. 5 o‘clock position
11. Place bread plate on the left side of the fork is done when
a. round table is used c. rectangular table is used
b. square table is used d. both b and c
12.Large plates are laid about 1 inch while small plates should be laid in
the center of the cover about inches from the edge of the table.
a. 1 b. 2 c. 2 ½ d. 3
13. Which comes first in a lunch/dinner set up?
a. sugar and creamer c. soup

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 b. coffee/tea d. side salad
14.Below are the checklist for a well set - up table, among the choices
below which is NOT acceptable?
a.The silver, China, and glassware should be placed in straight
lines both lengthwise and across the table.
b.The linen-table cloth or placements and napkins should be
free from wrinkles and should match or harmonized each other.
c.The centerpiece should be big and attractive when placed across
the table.
d.The chairs should be placed so that the center of the chair is in
line with the center of the plate.
e.The centerpiece may be placed at the center, to the side, or at
one end of the table, but its position should be considered in
arranging a
well-balanced table.
15. It is
a. set-
breadupand
on the center
butter of the cover during
plate a plate
c. show semi-formal set up.
b. salad plate d. dessert plate

Additional Activities

Activity 5: AN ASSIGNMENT: CAN YOU NAME SOME?

Directions: Do you know how to fold a table napkin? Can you name some of the
table napkin folding basics you know?
1.
2.
3.
4.
5.

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 Answer Key

What I know What’s More Assessment:

Pretest Answers may vary 1. b
1. b 2. c
2. c What I Have Learned 3. b
3. b Answers may vary
4. d
4. d
5. b 5. b
6. b 6. b
7. a 7. a
8. b 8. b
9. c 9. c
10. d 10. d
11. d 11. d
12. b 12. b
13. a
13. a
14. c
15. c 14. c
15. c
What’s New
Answers Additional Activity:
may vary Answers may vary

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References
Department of Education. n.d. Learner's Material-Household Services Grade
10. Department of Education.

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