TABLE SETTING
TABLE SETTING
Table setting refers to the way a table is set with
tableware for serving and eating. The arrangement for a
single diner is called a place setting. The arrangement
varies across cultures. The rules for laying a table are not
rigid. They are followed to facilitate dining and making
the table neat.
THE FOLLOWING ARE BASIC RULES FOR LAYING THE
TABLES.
1. Table Linens. Table linen has to be laid properly. A white cloth is preferred
but not mandatory. The only rule is to make sure that linen patterns and china
patterns do not clash.
2. Chargers. Chargers or dinner plates should be placed on the placed on the
table first. Chargers are decorative elements that are placed under the plates to
add color or texture to the table. Each plate should be set at the center of the
place setting. The rest of the components used to set a formal table will be set
with the dinner plate in mind. If charger is used, soup and melon bowls will be
placed on top. The charger will generally be removed just before the main
course.
3. Napkins. Linen napkins should be folded elegantly and placed at the center
of the dinner plate.
4. Silverware. Silverware is to be placed in order of use. In other words,
the diner will start at the end and work his way in. The first course will use
silverware farthest from the dinner plate, while the last course will utilize
the silverware closest. Place all silverware an inch from the table’s edge.
5. Knives. Set knives on the table to the right of the dinner plate. Only one
knife is used in cutting meat. However, up to the three knives can be
placed on the table in order of use. Blades should face inward towards the
table setting.
6. Forks. Forks are to be set to the lefty of the dinner plate in order of use.
There are usually three: one for seafood. Another one for the main course
and one for the salad. When dining formally, salad is generally served at
the end of the meal. Cocktail forks are placed on the right side
7. Spoons. Spoons are set to the right of the knives in order of use. If there
is a melon course, the spoon will be set closest to the plate with the soup
spoon on the end. If there is a dessert spoon, it will be set above the plate.
Coffee spoons are set on the saucer when time for dessert.
8. Glasses. Glasses are set above the plate to the right in order of use.
From left to right: water glass, red wine glass, white wine glass and
champagne flute (if ordered).
9. Dessert. Dessert plates and coffee or tea cups will be set out after
dinner. If a fork is to be used with dessert, it will be placed on the dessert
plate. A dessert spoon should be placed above the dinner plate. Coffee
spoons should be placed on the saucer. Coffee or tea mugs are not used in
a formal dinner.
POINTS TO REMEMBER WHEN LAYING A TABLE
1. The table on which a tablecloth will be spread should be first covered with
a baized base cloth for the following reasons:
a. to protect the diner’s wrist and elbows from the table’s sharp edges;
b. to keep the tablecloth firmly in place;
c. to protect the surface of the table and prevent the rattling of crockery and
cutlery; and
d. to absorb moisture in case liquid spills on the table.
2. Based on the size of the table, appropriate linen should be used. The central
fold of the tablecloth should be in the middle of the table and all the four
edges should just brush the seats of the chairs. Soiled or torn linen should not
use. Three types of tablecloths namely cotton, linen and damask are used. Of
these, damask is the best.
3. If a bud vase is used as a central decorative piece, it should not be very
large or tall as it might obstruct the view of guests sitting opposite each
other. Heavily scented flowers should be avoided, as they affect the flavor
of the food.
4. Each cover should be well-balanced. A cover is the space required on
the table for laying cutlery, crockery, glassware and linen for one person to
partake of a meal.
5. Only the required cutlery, crockery and glassware should be placed on
the table. On a normal dining table, the space required for one cover is 60
cm x 38 cm. The cover on the opposite side should be exactly similar to
give a well-balanced look.
6. Cutlery should always be laid from the inside to the outside of the cover,
since they are always used from outside to inside.
7. Knives and soup spoons should be placed on the right-hand side of the cover,
while forks should be placed on the left-hand side. Dessert spoons and forks
should be placed on the top of the cover. The side knife should be placed on a
quarter plate and kept on the left side of the cover. The cutting edge of all
knives should be faced to the left.
8. Water goblets should be kept to the right of the cover at the tip of the large
knife.
9. Napkins should be placed at the center of the cover in between the cutlery.
Napkins are normally arranged in empty water goblets during a dinner session.
10.Cruet sets, a butter dish, an ashtray, meal accompaniment and a
bud vase should be placed in between the covers at the center of the
table.
11.Crockery and cutlery should be spotlessly clean and the glassware
well- polished.
12.Chipped or cracked equipment should not be used.
The hotel’ s monogram should be visible to the guest.
13.All cutlery and crockery should be placed about an inch from the
edge of the table so that they are not accidentally tipped over.
Commercial glass wares are now available everywhere from the simplest
to the most traditional and expensive kind. There are various factors to
consider in selecting glassware. This includes size, shape, ease of handling
and washing, durability and price. As to the design of glassware, there are
standard shapes, which can be traced from the origin and classical type.
1. Mechanical impact. This results from an object-to-object contact. To avoid
mechanical impact, observe the following rules:
Do not stack dishes too high.
Avoid handling glasses in bouquet (holding several pieces in one hand at the same
time)
Never put cutleries into glasses.
Do not overload bus pans.
Do not dump glasses into sinks.
2. Thermal shock. It is the abrupt exposure of breakable equipment such as
crystal glasses, chinaware, from sudden change in temperature, resulting in
cracks or breakage. To avoid thermal shock, observe the following:
Never put hot water in a chiller or cold glass and vice versa.
Allow chilled or cold bowl, china or glass top warm up at room
temperature before heating them in a microwave oven.
Never put hot water in any glass or container that is not heat resistant.
3. Improper handling and misuse of equipment. It is the use of
equipment for other purpose than what it is intended for. Among the
malpractices that should be avoided include:
Scooping ice with a glass. An appropriate ice scooper must be used.
Using knives for opening cans. The can opener must be used for such
purpose.
4. Improper racking and stacking of glasses and tableware,
especially those of different sizes and shapes. Some
precautionary measures include:
Instead of stacking glasses, place them in appropriate racks to
prevent mechanical impact.
Stack tableware using the decoy system
Tableware of the same kind and size should be stacked
together for an even stacking. Otherwise they become
vulnerable to breakage.
5. Inattentiveness or absent-mindedness. They occur when
service personnel are absent-minded or inattentive while
executing service especially when they are carrying heavy tray
and breakable equipment.
6. Improper bussing. Busboy and waiters must observe the following:
Make sure that the trays or bus pans are not overloaded.
Observe the 3S in bussing; Scrape, Stack, Segregate.
Use appropriate trays such as a bar with a cork for bar items; rectangular or oval tray
for chinaware, etc.
Place trays in well- balanced position, with heavy items placed at the center.
Carry trays, supporting it using the palm rather than fingers.
Make sure that bottom of the trays is clean and free from oil and dirt
7. Environment factors. The following measures must be observed:
Make sure that the floor is neither wet not slippery. Food, water,
beverages that spill on the floor must be cleared immediately.
Any broken tile must be immediately repaired as it can cause falls or accidents.
Use doors that open both ways and with a glass panel to see people coming
in and out of the door.
Check for other safety hazards and take corrective action to prevent
accidents and injuries.
