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Chapter 3

The document provides guidelines for properly setting up tables for service. It outlines 6 key aspects of table set up: completeness, cleanliness, balance and uniformity, order, eye appeal, and timeliness. All necessary equipment should be clean and damage-free. Items should be spaced evenly and arranged in proper sequence. The overall presentation should be neat and appealing. Set up should be completed 30 minutes prior to service to ensure readiness.

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Dhez Lopez
Copyright
© Attribution Non-Commercial (BY-NC)
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Download as PPT, PDF, TXT or read online on Scribd
23 views

Chapter 3

The document provides guidelines for properly setting up tables for service. It outlines 6 key aspects of table set up: completeness, cleanliness, balance and uniformity, order, eye appeal, and timeliness. All necessary equipment should be clean and damage-free. Items should be spaced evenly and arranged in proper sequence. The overall presentation should be neat and appealing. Set up should be completed 30 minutes prior to service to ensure readiness.

Uploaded by

Dhez Lopez
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Table Set up

1. Completeness
• All needed utensils; china wares, glasses and other
equipment are set up on the table prior to serving
orders.
• Place mat is set up when the table is not covered
with table cloth.
• Required condiments are set up before service
• Client requirements as stated in the event order are
available and properly installed before the start of
the function
• Additional cutleries are to be added to the set up
once the order has been taken.
2. Cleanliness and Condition of Equipment
• All pre-set equipment must be immaculately
clean, sanitized, wiped dry and free from
spots or watermarks
• There are no wobbly tables and chairs
• There are no chipped/ stained glasses
• No damaged, broken or distorted cutleries
are set up on the table
• Linen is fresh, clean and without spots or
stains and not wrinkled
• Placemats and napkins are clean and without
foul odor
3. 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 and food, set up the
same glass and cutleries in all tables
 Cutleries are aligned properly, with the same
distance from the edge
4. Order
 All service equipment are placed on the appropriate
side of the cover
 The cutleries are arranged in proper sequence
following the order by which they will be served

5. Eye Appeal
 The whole set up looks presentable
6. Timeliness
 Set up is completed on time at least 30 minutes prior
to the start of operations or banquet functiions.
Pre Set-Up
Ala carte Breakfast
1. Check the condition and cleanliness of all
tables and chairs
2. Check the cleanliness and condition of
service equipment before they are set up
3. Set up the placemats (if one is used)
4. Collect all silverwares to be set up on the
tables
5. Lay down the silver wares on the cover
6. Set up the folded napkins
7. Set up the water goblet
8. Set up the condiments
9. Set up the bread plate
10. Set up the cups and saucers
1. Same set up except the following
modifications:
 No cup, saucer, sugar and creamer on the table
 Under liner /show plate must be set up on the center
of the cover
2. Once the guest has given his order,
complete the set up
 Check the order and place additional cutleries.
Casual Table set up
Formal Table set up

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