Вы находитесь на странице: 1из 35

BASIC TABLE SETTING/SET-UP

TABLE SETTING/SET-UP

- refers to the way to set


a table with tableware
such as eating utensils
and dishware--for
serving and eating.
STANDARD OF TABLE SET-UP
COMPLETENESS
• All needed utensils; china wares, glasses and
other equipment are set up on 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 tablecloth. It is placed at the center of the
cover.
• Required condiments are set up before service.
• Client’s requirements as stated in the event order
are available and properly installed before the
start of the function.
CLEANLINESS AND CONDITION OF EQUIPMENT
• All pre-set equipment must be perfectly clean,
sanitized with sanitizing detergent, wiped dry,
and free of spots or watermarks
• There are no wobbly tables and chairs
• There are no chipped/stained glasses
• No damaged, broken or distorted cutleries are
up on the table
• Linen is fresh, clean and without spots or
stains and not wrinkled
• Placemats are clean and without foul odor.
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/food, set up the
same glass and cutleries in all tables
ORDER
• All service equipment is placed on the
appropriate side of the cover.
• The cutleries are arranged in proper sequence
following the order by which they will be served.
EYE APPEAL
• The whole set up looks presentable.
• Presidential and buffet tables are skirted for
banquet function.
• Appropriate color combinations are used.
• No eyesore is seen in the dining area.
• Appropriate centerpiece and other decors are
provided.

TIMELINESS
• Set-up is completed on time- at least 30minutes
prior to the start of operations or banquet
functions.
TABLE SETUP PROCEDURE
RATIONALE/ADDITIONAL
STEPS PROCEDURES
INFORMATION
PRE SET – UP Observe the following: This is important to ensure the
(Before order is safety of guests and to prevent
taken) Tables and chairs are in accidents.
their proper position and
A la carte Breakfast are aligned according to Have damaged items replaced.
floor plan.
1. Check the
condition and There are neither unstable
cleanliness of all nor damaged tables and
tables and chairs. chairs.

Table edges and corners


follow a straight line; chairs
are evenly spaced.
RATIONALE/ADDITIONAL
STEPS PROCEDURES
INFORMATION
2. Check the Pay attention to the Dirty utensils can be a source
cleanliness and following: of bacterial contamination.
condition of service
equipment before All tableware, silverware Damaged and chipped wares
they are set up. and glasses are can cause accidents and
immaculately clean and free should not be used.
of finger marks and stains.

There are no chipped wares.

Salt and pepper shakers as


well as sugar and cream
containers are properly
filled.

Linens and napkins are clean


and free of dirt and stains.
RATIONALE/ADDITIONAL
STEPS PROCEDURES
INFORMATION
3. Set-up the Place it at the center of Make sure it is clean and
placemats the cover free of foul odor.
4. Collect all Place them in a bar tray This will protect the
silverwares to be or wrap them inside a cutleries from bacterial
set up on the clean cloth napkin. contamination. Finger
tables. Never carry them with marks should also be
bare hands. avoided.
5. Lay down the Place dinner fork on the Place cutleries on the side
silverware on the left, dinner knife on the where they could be
cover. right. Hold them by the conveniently reached.
handle not by the tines. Whatever is used by the
right hand should be placed
on the right side and what
is used by the left hand
should be placed on the left
side.
RATIONALE/ADDITIONAL
STEPS PROCEDURES
INFORMATION
6. Setup the water On top of the dinner Handle goblets by the stem
goblet. knife, at a distance of ½ and tumblers by the base.
inch. Glasses and
beverage items are to be
set up on the right side
to be conveniently
reached by the guests.
7. Setup the folded Position the folded
napkins napkin on top of the
placemat or the show
plate (whichever is used)
8. Setup the Place at the center, This makes it more
condiments. beside the flower vase. accessible for everyone in
the table.
RATIONALE/ADDITIONAL
STEPS PROCEDURES
INFORMATION
9. Setup the bread Place on the left side of the Make sure the logo is
plate fork when a square or a positioned on the top at the
rectangular table is used or center.
on top of the fork if a round
table is used.
10. Set up the cups Place on the right of the
and saucers. cover, with the handle of the
cup in a 5 o’clock position.
For Lunch/Dinner Same setup as in breakfast To avoid overcrowding the
except for the following table, these should be setup
modifications: only at the end of a meal
No cup, saucer, sugar and before coffee is served (if
creamer are to be pre-set on coffee is ordered).
the table.
These items will be setup This will serve as under liner
before the coffee or tea is for starters like appetizers,
served. Under liner or show
soups, and salads.
plate must be set up on the
center of the cover.
A la carte Setting
FORMAL TABLE SETTING

- Requires more planning,


detailed preparation,
and elaborate tableware than any of
the other styles.
- All courses are served
with the plates being removed after e
ach course. Additionally, the place setting
has no bread and butter plate.
INFORMAL TABLE SETTING

- At an informal setting, fewer utensils are


used and serving dishes are placed on the
table.
- Often, in less formal settings, the napkin
and/or cutlery may be held together in a
single bundle by a napkin ring.
BREAKFAST
LUNCHEON
DINNER
TABLE SERVICE
STYLES
FOOD SERVICE
- Encompasses those places, institutions, and
companies responsible for any meal prepared
outside the home. This industry includes
restaurants, school and hospital cafeterias,
catering operations, and many other formats.
- The way the food is served to the diner.
AMERICAN SERVICE
• Also called ‘’plate service’’ because the food is
already arranged in individual plates at the
kitchen, ready to be served to guests.
• It is usually done for a la carte orders, good for
one serving.
• Plated foods are served with garnish and
accompaniments on the right side of the guest.
• This type of service is ideal in a Coffee Shop
where a need for fast service.
RUSSIAN SERVICE
• The food is pre-arranged in a platter with enough
serving for one table; then the waiter dishes it out
from the platter to the individual plates of guests,
from the left side.
• It is usually done for banquet functions.
• It guarantees equal portioning of food because the
food served are pre-portioned and pre-cut. It is
preferred over plate service when there are no
heated for individual plates
FRENCH SERVICE
• This type of service involves tableside preparation.
• The food is partially prepared and pre-cut ay the
kitchen.
• Then the preparation is completed in a guerdon at
the side of guest’s table, usually with some
showmanship.
• This is usually done by a chef (known as commis de
rang) or a headwaiter in his absence.
• French service is very elegant and entertaining but
takes a lot of time. It is not advisable for diners who
are in a hurry.
BUFFET SERVICE
• This is self service because the guests have to line
up to get their food in a buffet table.
• The foods in the buffet are classified and arranged
in sequence- from colds, to hot dishes and
desserts. Hot dishes to keep them warm.
• The risk in using this type of service is the
possibility of food shortage. One way of
controlling this is to assign a waiter to portion and
dish out foods for individual guests.
Table setting chart:

1. Plates 10. Sauces for cold meat dishes


2. Pickled and marinated herring 11. Hot fish dishes
3. Boiled potatoes 12. Hot meat dishes
4. Fish roe 13. Cheeses
5. Shrimps, mussels, etc 14. Sauce for hot dishes
6. Salads - fresh and marinated 15. Cutlery
7. Cold fish dishes 16. Napkins / serviettes
8. Sauces for fish dishes 17. Centrepiece, etc
9. Cold meat dishes
OTHER TYPES OF MEAL SERVICE
CAFETERIA SERVICE
• To facilitate quick service, the menu is fixed and is displayed on large
boards.
• The guest may have to buy coupons in advance, present them to the
counter waiter who then serves the desired item.
• Sometimes food is displayed behind the counter and the guests may
indicate their choice to the counter attendant.
• The food is served pre-plated and the cutlery is handed directly to the
guest. Guests may then sit at tables and chairs provided by the
establishment.
• Sometimes high tables are provided where guests can stand and eat.
Counter Service (Snack-bar Service)
• Tall stools are placed along a counter so that the
guest may eat the food at the counter itself.
• In better establishments, the covers are laid out
on the counter itself.
• Food is either displayed behind the counter for
the guests to choose from, or is listed on a menu
card or common black board.
Room Service
- It implies
serving of food and
beverage in guest
rooms of hotels and
other establishments.
Take Out
- type of counter
service wherein meals are
already packaged