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Table Setting

The document discusses table setting, which refers to the layout of tableware for serving and eating meals. It provides details on simple and formal table settings, including the proper placement of plates, utensils, glasses and other items. Guidelines are given for ensuring tables and chairs are clean and arranged properly before setting.

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Emmanuel Belarmino
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
733 views

Table Setting

The document discusses table setting, which refers to the layout of tableware for serving and eating meals. It provides details on simple and formal table settings, including the proper placement of plates, utensils, glasses and other items. Guidelines are given for ensuring tables and chairs are clean and arranged properly before setting.

Uploaded by

Emmanuel Belarmino
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Table

Setting
refers to the way
to set a table
with tableware
such as eating
utensils and for
serving and
eating.
It is also the
layout in which
the utensils and
ornaments are
positioned.
Consist of
implements
you would need
for an everyday
meal.
A simple family meal
where each place has
a plate, napkin, basic
flatware and a water
glass in a simplified
version of the
informal table
setting.
You can also
choose themed
and restaurant-
style table
settings
Designed for a
meal served in
multiple courses,
includes utensils
for each course,
plus a separate
plate for the bread
and butter.
A formal table
setting may also
include multiple
glasses for
champagne, wine
and water, plus a
sherry or dessert
wine glass.
➢ The pattern of table service to be used,
which gives the established positions of
some items.
➢ The menu to be served, which determines
the specific appointments to be placed at
covers.
➢ The size of the table, which influences the
exact position of appointments at covers.
➢ The number of people who will dine.
➢ Check that all tables are stable and do not
wobble.
➢ Wipe the chairs and be sure they are clean
and set at an appropriate length from the
tables.
➢ Check that the tables are clean on the top
and edges. If plants or ledges are nearby,
they should also be free of dust and dirt.
➢ Examine the salt and pepper shakers,
sugar bowl and any condiments.
➢ The shakers and bowl should be full and
clean; sugar and sugar substitute should be
stocked. Position these item at the center
of tables according to the restaurant‘s
procedures.
➢ Inspect the table settings. Be sure
everything is clean and aligned properly.
➢ Be sure the floor is clean around and
under the tables. Pick up trash. Whenever
you have extra time, perform extra duties
to make sure guests are taken care of.
Placing of Linens
1. The shape of the tablecloth fit the shape of the
dining table.
2. Drop at the sides of the table or overhang
should be even and should not exceed 12
inches.
3. Place mats are laid with not more than 1 to 1
½ inches from the edge.
4. Napkins are placed at the left of cover beside
the fork or may be placed at the center on the
plate or between knives and forks.
5. Napkins‘ open edges should face right.
Placement of Dinnerware
1. Bread- and- butter plate is placed at the left of the
cover near the tip of the fork.
2. A salad plate is laid near the tip of the fork, if there
is no bread-and butter plate but if present, place the
salad plate a little below the bread and-butter plate.
3. Plates occupy the center of the cover and should
be one inch from the edge of the table.
Laying the Flatware
1. Pieces are laid in order of use from the outside
toward the plate.
2. Dinner knife is placed to the right of the plate
with the cutting edge next to the plate.
3. Spoons are laid with the bowls facing up at
the right of the plate.
4. All forks are laid at the left of the plate except
for the oyster fork which should be to the right
of the soup spoon.
5. The butter spreader is placed on the bread –
and-butter plate parallel to the table edge.
6. The dessert fork or spoon is usually placed in
the center of the cover above the dinner plate.
7. No more than three forks should be set at the
left.
8. Spoons for coffee served with the dessert
should come with the service.
9. All flatware should be one inch from the edge
of the table.
Laying of Beverage Ware
1. Water glass is placed just above the tip of the dinner
knife.
2. Second glass, usually a wineglass, is placed to the right
of the water glass.
3. At formal dinner, the second glass is moved back, and
the third glass is in the forward position and the three
forming a triangle or in a diagonal fashion.
4. No more than three glasses should be placed.

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