DIVISION: FOOD AND BEVERAGE

DEPARTMENT: ASADO
SOP TITLE: How to set up a table
SOP REFERENCE: 1
Aut!o": ETIENNE ELS
Pos#t#o$: ASADO
S%PERVISOR
D#&#s#o$: F'B
Re(#p#e$t: ALL STAFF Pos#t#o$: ALL D#&#s#o$: F'B
Last E)#te): B*: O"#+#$al )ate: ,AN%AR- .//0
App"o12
t#3e
OB,ECTIVES
Pu"pose: To ("eate a p"ope" sta$)a") o$ !ow to set a table
E4%IPMENT ' S%PPLIES
Table5 (!a#"5 pla(e 3at5 s!ow plate5 BB plate5 appet#6e" 7$#8e5 appet#6e" 8o"75 BB 7$#8e5
wate" +oblet5 w#$e +lass5 $ap7#$5 salt5 peppe"5 (a$)le
PROCED%RES
Before starting the table set up, ensure that the table surface is sanitized
and the chairs surrounding the table are clean
Arrange the chairs around the table to all be the same distance away from
the tables edge, in order to create a neat summitry
Place the following items in a sequence in order to create the perfect table
set up :
1. Align the place mat to be exactly in the center of the corresponding chair,
and mae sure that the place mat reaches the edge of the table
!. Place the show plate on the middle of the place mat
". Place the BB plate on the left hand side of the place mat, maing sure that
you align the BB plate with the bottom of the show plate
#. $he appetizer nife must be placed on the right hand side of the show plate
maing sure the serrated edge of the nife faces to the left
%. &ollow the same on the left of the show plate with the appetizer for
'. Place the BB nife slightly to the right on the BB plate with the serrated
edge facing to the left
(. Place the water goblet directly abo)e the place mat, aligning the glass with
the appetizer nife
*. Place the wine glass #%+ abo)e the left of the water glass, maing sure the
glasses ha)e 1cm distance from each other
,. -ently place a neatly folded napin on the show plate
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$he salt and pepper must be placed as follows, .white is right / blac is
left0 closest to co)er 1 1
&or dinner, a candle light forms part of the table set up and must be placed
next to the salt and pepper in the shape of a diamond
T!#$+s to "e3e3be" w!e$ *ou set a table
1. $his is one of the factors that effect the o)erall ambiance of our restaurant,
and if o)erlooed, could ha)e a negati)e impact on our guests perception
!. 2hec the reser)ation boo to mae sure that you are setting up the table
for the correct reser)ation and amount of guests
". 3aing sure that all cutlery, plates and glassware are not chipped and has
no spots or fingerprints on them
#. 4ach co)er has to be aligned with the next in order to create perfect
summitry on the table
BEING THE BEST
1. A((u"a(*:
!. A&a#lab#l#t*:
". A)&#so":
92 Pa"t$e":
APPLIES TO THE FOLLO:ING ,OBS
How to set a$) "e set tables be8o"e o" )u"#$+ t!e ope"at#o$ t#3e
S%PPORTING INFORMATION
C!e(7e) b*:
Sea"(! te"3s:
Asso(#ate)
A(t#&#t#es:
Allo(at#o$:
5li)ier 6uechenne
Aut!o";s Na3e GM;s $a3e
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Aut!o";s S#+$atu"e GM;s s#+$atu"e

Date Date
Suppo"t#$+ Do(u3e$tat#o$:
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