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    Table Set Up Procedures

    Uploaded by

    MALOU ELEVERA
    This document outlines table setting procedures for breakfast, lunch, and dinner service. It details the proper placement of items like placemats, silverware, napkins, and glassware. The rationale emphasizes ensuring cleanliness, safety, and convenient access for guests. Additional items like appetizer cutlery or soup spoons are to be added based on guest orders. The goal is to present an attractive, hygienic setting for each meal course.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Table Set Up Procedures

    Uploaded by

    MALOU ELEVERA
    747 views2 pages
    This document outlines table setting procedures for breakfast, lunch, and dinner service. It details the proper placement of items like placemats, silverware, napkins, and glassware. The rationale emphasizes ensuring cleanliness, safety, and convenient access for guests. Additional items like appetizer cutlery or soup spoons are to be added based on guest orders. The goal is to present an attractive, hygienic setting for each meal course.

    Original Title

    TABLE SET UP PROCEDURES

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    This document outlines table setting procedures for breakfast, lunch, and dinner service. It details the proper placement of items like placemats, silverware, napkins, and glassware. The rationale emphasizes ensuring cleanliness, safety, and convenient access for guests. Additional items like appetizer cutlery or soup spoons are to be added based on guest orders. The goal is to present an attractive, hygienic setting for each meal course.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    747 views2 pages

    Table Set Up Procedures

    Uploaded by

    MALOU ELEVERA
    This document outlines table setting procedures for breakfast, lunch, and dinner service. It details the proper placement of items like placemats, silverware, napkins, and glassware. The rationale emphasizes ensuring cleanliness, safety, and convenient access for guests. Additional items like appetizer cutlery or soup spoons are to be added based on guest orders. The goal is to present an attractive, hygienic setting for each meal course.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    TABLE SET UP PROCEDURES

    STEPS PROCEDURES RATIONALE


    PRE SET UP Observe the following: This is important to insure the safety
    (Before order is taken) 1. Tables and chairs are in their proper position, of guests and to prevent accidents.
    are aligned according to floor plan.
    A la carte breakfast 2. There are no shaky or damaged tables or chairs. Have damaged items
    1. Check the condition and 3. Table edges and corners follow a straight line, replaced/repaired.
    cleanliness of tables and chairs are evenly spaced.
    chairs
    2. Check the cleanliness Pay attention to the following: Dirty utensils can be source of
    and conditions of service 1. All china ware, silverware and glasses are bacterial contamination
    equipment before they are immaculately clean and free of finger marks and
    set up stains Damaged and chipped wares can
    2. There are no chipped wares cause accidents and should not be
    3. Salt and pepper shakers as well as sugar and used.
    cream containers are properly filled
    Linens and napkins are clean and free of dirt and
    stains
    3. Set up the placemats Place it at the center of the cover Make sure it is clean and free of foul
    odour
    4. Collect all silverware to Place them in a bar tray or wrap them inside a This will protect the cutleries from
    be set up on the tables clean cloth napkin. Never carry them with bare bacterial contamination. Finger
    hands marks can also be avoided
    5. Lay down the silverware Place dinner fork on the left, dinner knife on the Place cutleries on the side where
    on the cover right. Hold them by the handle and not by the they could be conveniently reached.
    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.
    6. Set up the folded napkins Position it on top of the placemat or the show
    plate
    7. Set up the water goblet As a rule, on top of the dinner knife, at a distance Handle goblets by the stem and
    of ½ inch, glasses and beverage items are to be set tumblers by the base
    up on the right side for it to be conveniently
    reached by the guests
    8. Set up the condiments Place them at the center, beside the flower vase This makes it more accessible for
    everyone in the table
    9. Set up bread plate Place it on the left side of the fork when a square Make sure the logo is positioned on
    or rectangular table is used or on top of the fork if the top center
    a round table is used
    10. Set up cups and saucers Place them on the right side of the cover with the
    handle in a 5 o clock position

    FOR LUNCH/DINNER Same set up as in breakfast except the following


    modifications:

    1. No cup and saucer, sugar and creamer are To avoid overcrowding the table,
    to be pre set on the table. These items will these should be set up only at the
    be set up before the coffee/tea is served end of a meal, before coffee is
    (if they are ordered) served
    2. Underliner and show plate must be set up This will serve as underliner for
    on the center of the cover starters like appetizers, soups and
    salads
    11. Once the guest has Check the order and place additional cutleries like To avoid the blending of flavours, set
    given his/her order, a: up a separate cutlery for each dish
    complete the set up o Soup spoon if a soup is ordered
    o A salad knife and fork if there is an order The salad knife/fork must be
    of salad positioned next to the dinner knife
    and fork
    If an appetizer is ordered, set up an appetizer
    knife/fork or cocktail fork whichever is appropriate
    for the order. This should be placed on the right
    side at the outer most part of the cover.
    If soup is ordered, set up the soup spoon on the
    right side, next to the appetizer knife or cocktail
    fork
    Set up additional salad fork if a side salad is Place the teaspoon/fork on top of
    ordered the cover parallel to the coffee
    teaspoon
    If a dessert is ordered, set up the teaspoon or fruit
    fork
    If there is an order of wine, sep up the appropriate
    wine glass on the right side, beside the goblet

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