Name: Antoinette Kate Panilag

Section: Rose

1. Why do we set the table?

1. To make dining easier and more comfortable on the part of the diner.
2. To give a sense of security to the diner, knowing that all implements needed in
dining area within his/her reach.
3. To give the diner an enjoyable, aesthetic experienced.
4. To depict a style of living or a familys way of life, values, and tradition.
2. Enumerate the standards of table set-up and explain each.
a. Completeness
o All needed utensils; china wares, glasses band other equipment are set
up on the table prior to serving orders. Coffee/tea must go with sugar
and milk/creamer.
o Placemat is set up when the table is not cover with tablecloth. It is
placed at the center of the cover.
o Required condiments are set up before service.
o Client requirements as stated in the event order are available properly
installed before the start of the function.
o If pre-set up is made, the additional cutleries are completed prior to
serving orders.
b. Cleanliness and Condition of Equipment

All pre-set equipment must be immaculately clean, sanitized and with

sanitizing detergent, woped dry, and free of sports or water marks.
No wobbly tables or chairs.
No chipped/stained glasses.
No damaged tines of cutleries.
Linen is fresh, clean without sports or stains and not wrinkled.
Placemats are clean and without foul odor.

c. Balance and Uniformity

There is even spacing between chairs and cover

Cutleries are spaced at least inch from the edge
Same equipment is set-up for the same order
Cutleries are aligned properly, with the same distance from the edge

d. Order

 All service equipment are placed on the appropriate side of the cover
The glasses, cup, saucer, spoons, knifes and cocktail fork are on
the right side
Fork and side dishes are on the left side.
Folded paper napkin (if used) on the right side under the fork.
Water glass is set up on the right side, about an inch on the top
of the knife
Required condiments as well as flower vase are placed at the
center of the table.
The cutleries are arranged in proper sequence following the order by
which they will be served.
e. Eye Appeal

The whole set up looks presentable

Presidential and buffet tables are skirted for banquet functions
Appropriate colour combinations are used
No eye sore is seen in the dining area
Appropriate centrepiece and other decors are provided for

f. Timeless
Set up is completed on time at least 30 minutes prior to the start of
operations or banquet functions

3. Why do we need to follow the proper procedure in setting up a table?

Answer: We need to follow the proper procedure in setting up a table so that
we can achieve a desired setup without further interruption and error to keep us
from carrying on our work.
4. Enumerate the styles of table service, explain each and give its
advantages and disadvantages?
a. French Service
-This type of service involves table side preparation.
Characteristics:
Person finishing cooking the food in front of a guest
Food is partially prepared in the kitchen and brought to us table on
a cart (gueridon)
Table has a small heating unit (rechaud) to help prepare the food
Chefs normally performed the cooking and received the title (chef
de rang)

 Assistants known as ( commis de rang ) (assist chef , bring food and

clear plates)
Must be skilled to performed cooking but have excellent
presentation skills as well
Considered a profession as this style became fashionable

Advantages
High degree of attention to guest
Slow service
Lower cost due to compensation of chefs

Disadvantages
Highly skilled staff needed
Staff always performing
Consistency among chefs
Ventilation of restaurant
Using gueridons allows for less tables and restaurants
Equipment expanses
Longer service times
High cost meal

b. Russian Service
-Russian service is very formal and elegant and the customer is given
considerable personal attention.
Characteristics:
All food cooked and portioned in kitchen away from guests
All foods are attractively presented to guests on silver trays
Service persons served food to guest from trays

Advantages
Skill needed to serve from platter
Tables positioned to ease service
Possible cold food due to waiting
Cost of equipment
Last person has unappetizing platter

Disadvantages
Skill needed to serve from platter
Tables positioned to ease service
Possible cold food due to waiting
Cost of equipment
Last person has unappetizing platter

c. American Service
-This type of service is used for fast customer service. Minimum table
appointments are laid on the table.
Characteristics:
Portioning all food on plates in kitchen
Service staff picks up food and serves it directly to guest who
ordered
Food serve from persons left with left hand
Removal of plates from right side with right hand.

Advantages
Simple to teach and learn
No skilled staff needed
Small cost of equipment
Fast service
Less space needed per guest
Lower menu prices
High quality control
Disadvantages
Not elaborate service

d. English Service
-This type of service is sometimes known as host service. The foods
are brought from the kitchen and placed before the host at the head of
the table. In this form of service, the main dish is meat. If necessary,
the host will carve the meat and dish up the entre and vegetable on
individual plates. The host hands the plate to the waiter standing to his
left, who serves the guest.

Advantages
It is fast. Plates of food are served immediately at the
proper
temperature.
It is inexpensive.
It requires no special equipment.

Disadvantages
Less showmanship
Reduced personalized attention to the customer

e. Family Service
-Family-style service is a modification of American service and
somewhat more informal. All necessary preparation, such as cooking
foods and slicing meats, is done in the kitchen.

Characteristics:
Food is cooked in the kitchen and placed in serving bowls and
platters.
Large bowls or platters are presented in the center of the table;
guests serve themselves
Various combinations (served all courses or part)

Advantages
This simplified manner of service is advantageous to new waitstaff who
have not
learned the proper details of serving.
It is fast because the guests actually serve
Servers can serve more people than when a more formal type of service
is used themselves;
Disadvantages
The disadvantages are that guests receive less personal attention and
must serve themselves from a food platter that becomes less attractive
as other guests serve themselves.