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Activity - 6 Table Setting

This document provides instructions for students to learn about various styles of meal service. It discusses 7 objectives, including demonstrating Russian/formal service, English service, family service, American/plate service, tray service, buffet service, and tea service. Students will learn proper serving skills and etiquette. They will attach clippings of different table settings and label table appointments. For a project, students will choose a style of meal service to present on in a PowerPoint with 6-10 slides covering the description, menu planning, table setting diagram, serving method, and dress code. Presentations will occur on designated dates.

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Faith Gregorio
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378 views

Activity - 6 Table Setting

This document provides instructions for students to learn about various styles of meal service. It discusses 7 objectives, including demonstrating Russian/formal service, English service, family service, American/plate service, tray service, buffet service, and tea service. Students will learn proper serving skills and etiquette. They will attach clippings of different table settings and label table appointments. For a project, students will choose a style of meal service to present on in a PowerPoint with 6-10 slides covering the description, menu planning, table setting diagram, serving method, and dress code. Presentations will occur on designated dates.

Uploaded by

Faith Gregorio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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ACTIVITY #6

SETTING THE
TABLE FOR
VARIOUS SYLES OF
MEAL SERVICE
ND 103 – LABORATORY
INTRODUCTION:
Meal service refers to the manner in which the food will be
served to the diner. Table service is a style of food service where the
diners sits at the table and is served by a waiter/waitress. This is the
oldest form of service which is preferred by those busy people who wish
to relax and eat meals leisurely.
The manner in which the table appointments and foods are
arranged in the table or any surface for dining is referred to as TABLE
SETTING. It makes meals more pleasing, satisfying and enjoyable.
INTRODUCTION:
• The main concern in meal management is how the meal is going to be served
using the tools and table appointments.
• How will these be set for dining?
• How will the prepared food be presented at the table?
• How will the food be served to the diners?
• How is the table cleared after dining?
• The manner by which food is served varies according to the mood and
occasion for dining.
• One way is informal and is used for daily dining.
• The other way is showy and formal and is used when company is present.
Objective:
• At the end of the lesson, you can;

• Perform and demonstrate the different styles of meal service.

1) Russian or Formal Service

2) English Service

3) Family service

4) American/Plate Service

5) Tray Service

6) Buffet service

7) Tea Service
Concept:

• Students learn the proper skills of


preparing and serving different types of table
service, acquire the necessary traits
characteristics of a server, the teacher will
demonstrate the proper way of serving in
different style of setting for meal service.
TABLE SETTING
• Table setting is an art.
• It is the manner in which the tables and foods are arranged
in the table of in any surface for dining.

1. There are no hard & fast rules in table setting, however certain
principles maybe used as guidelines:
a. A table must be set with food common sense, that is, set only what is
essential depending upon the style of service.
b. The table appointments must provide for courtesy and for refined
dining, set appropriate flatware for food that is to be eaten.
c. Keep in mind what is convenient and comfortable for the diner;
Example, a glass which is usually grasped with the right hand should be
placed on the right side, whereas fork is used with the left hand and
therefore placed on the left side f the cover.
d. Practice art in setting the table, it must have a balanced appearance;
avoid a clattered look; table must look simple but elegant.
TABLE SETTING
2. Placing of Linens
a. Shape of the table cloth should conform to the shape of
the dining table.
b. Use a silence cloth is desirable.
c. Lace cloth is laid on a bare table to reveal the design or
use a pad with a dark lining.
d. Drop at the sides of the table or overhang should be
even and should not exceed 12” to 15”.

e. Placemats are laid flush with or at a distance of not more


than 1 to 1 ½ from the edge of the table.
TABLE SETTING
2. Placing of Linens
f. Table mats should be large enough to hold the entire place setting
without being crowded. Mats are acceptable to for all occasions
except formal social functions and for the tea table.
g. Napkins are folded in square or rectangular. Fancy folds should be
avoided in formal service.
h. Napkins generally are placed at the left of covers beside the fork.
Other arrangements maybe: center of covers, between the knives
and fork for family service; on the plate for American service;
on the service plate for formal service.
i. Napkins open edges should face right.
j. When meal is finished it should be placed by the diner (never folded)
at the left of the place setting.
TABLE SETTING
3. Placement of dinnerware:
a. Bread & butter plate is placed at the left of the cover near
the tip of the fork.
b. Salad plate – if no bread and butter plate is at the cover, lay it
at or near the tip of the fork
c. If a bread & butter plate is present place the salad plate to
the left and a little below the bread & butter plate.
d. Place plates are always used in formal table service and
occupies the center of the cover when no food is being eaten
or served.
e. Place plate or regular dinner plate is placed 1 inch from the
edge of the table.
TABLE SETTING
4. Laying the flatware
a. Pieces are laid in order of use from the outside toward the
plate; symmetry of arrangement must be considered
b. Dinner knife is placed to the right of the plate with the
cutting edge next to the plate
c. Spoons are laid with the bowls facing up at the right of the
knife
d. Forks are laid with the tines facing up at the let of the plate;
all forks are at the left of the plate with the exception of the
oyster fork which should be at the right of the soup spoon
e. The butter spreader is placed on the bread and butter plate
parallel to the table edge or diagonally across one side
f. The dessert fork is usually placed in the center of the cover
above the dinner plate; handle directed to the right.
g. The beverage spoon is placed above the dessert spoon the
handle also towards the right
h. All flatwares should be set 1” from the edge of the table
TABLE SETTING
5. Laying the beverageware
a. Water glass is placed just above the tip of the dinner knife. In
Europe a water glass is optional, in America it is always placed on
the table.
b. Water is poured to within an inch of the top of the glass before
the guest sit at the table.
c. Second glass usually a wine glass placed to the right of the water
glass and a little toward the edge of the table
d. Third glass (usually at formal dinner) the second glass is move
back and the 3rd glass (first to be used) is in the forward position
and the three glasses forming a triangle or in a diagonal fashion
e. No more than 3 glasses should appear at a cover
f. Place juice glass in a little front of the last glass
g. Always put a saucer or small plate under a glass of iced tea or
coffee
TABLE SETTING
6. Laying the Decorations and the Centerpieces
a. For formal tables, centerpiece is placed at the center.
b. Should not be so large that it prevents one person from
conversing easily with one another.
c. Candles should be tall enough to be above eye level in order to
avoid flickering of the candles in the eyes of the guests.
d. Salt and pepper shakers are placed at least a pair for every
guests on formal occasion and at each end of the table for
informal dining.
e. Place cards may be needed for formal dinners where more than
eight guests are to be seated; these cards are placed on the
napkin (across the service plate) or in a convenient spot at the
top of the setting.
Part 1.
Instruction :
1.1 Answer the table below and attach clippings of
different setting of the table for various styles of meal
service.
Table Setting Clipping
1.
2.
3.
4.
5.
6.
7.
Part 1.
Instruction :
1.2 Label the table appointments
given on the table below.

a.
b.
c.
d.
e.
f.
g.
Part 2. Choose one kind of meal service &
present in class.
Instruction:
1. Choose a partner (from your batch laboratory 1)
2. Inform your instructor so that you can be given the kind of meal service that you and
your partner will present & for your scheduling.
3. Discuss with your partner as to the kind of meal service you are going to present.
4. Prepare and present a powerpoint presentation on the kind of meal service you chose.
5. Powerpoint slides for presentation minimum of 6 maximum of 10.
6. To be presented in class on the following dates (November 4 & 11, 2021)

September 30, 2022 @ 5:00 pm

October 2, 2022 @ 5:00 pm


For the ppt slides (10-15 slides only)
15-20 minutes presentation
1. Style of Meal Service – give description /origin/ type (formal-
informal)
2. Planning the Menu
3. Setting the table ( table appointments used/placement)
4. Serving the food (who is the one serving)
5. Diagram / Picture of table setting

• DRESS CODE OF PRESENTERS: School Uniform


• Date of Presentation : October 11, 2022 @ 1:00 – 4:00 pm
• Order of your presentation – according to your number

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