How To Setup Table Linen - Table Cloth

• The waiter/server or bus person is

responsible for setting and resetting tables
in a restaurant. A neatly set table is the
signature of a good restaurant and reflects
the standard of quality of the
establishment. Guests first impression of
the table is important in setting the tone for
a great and pleasing dining experience.
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 How To Setup Table Linen - Table Cloth
• 1. Preparation for laying tablecloth and napkin:
• Make sure you have your mise en place ready and check
the new tablecloth, napkin or placemat for;
• Correct Size.
• Correct Colour according to the restaurant's theme.
• Any Stains.
• Tears or holes.
• Unsightly wrinkles.
• The tablecloths and Napkins used should be perfectly
ironed. 2
 How To Setup Table Linen - Table Cloth
• Make sure the required quantity of
Table Molleton (silence pad),
Placemat, Tablecloth, Overlayer
and Napkins are available.

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 2. Laying the tablecloth:
• Make sure the table is well positioned and standing steady.
• Pull the chairs away so that you can freely walk around the table.
• Lay the molleton (silence pad) down. A molleton will keep the tablecloth
from sliding, tempers noise of dishes and silverware against the table and
also protect the table from accidental spills and burns.
• Unfold the tablecloth from the center of the table out to the edges.
• Make sure the four corners of the tablecloth are of equal distance from the
floor on each side of the table and that the centerfold (facing up) is exactly in
the middle of the table.
• The right-side / correct side of the tablecloth should be always up and
centered on the table. 4
 2. Laying the tablecloth:
• Make sure that the edges of the tablecloth do not hang so
low that guests get tangled up in it when sitting or getting up.
• Straighten the tablecloth if necessary with quick moves, but
make sure your hands are clean.
• Put on the overlayer (runner) and make sure edges hang
even.
• An overlayer protects the tablecloth from stains. As it is much
smaller than the tablecloth, it is more efficient for cleaning.
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 2. Laying the tablecloth:
• The right-side / correct side of the tablecloth should be always up
and centered on the table.
• Make sure that the edges of the tablecloth do not hang so low that
guests get tangled up in it when sitting or getting up.
• Straighten the tablecloth if necessary with quick moves, but make
sure your hands are clean.
• Put on the over layer (runner) and make sure edges hang even.
• An over layer protects the tablecloth from stains. As it is much
smaller than the tablecloth, it is more efficient for cleaning.
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 2. Laying the tablecloth:
• Do not touch the surface of the over layer, it should be
well positioned and straight on the first go.
• If placemats are used, then make sure the pattern is
right side up and facing the guest so the words on the
placemat can be read by the guest.
• Line up the placemats with the table edge and with the
placemats on the opposite side of the table.
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 Table Setting
Learning Objectives:
• After reading this Information Sheet, you should be able
to:
• Recognize the importance of table setting in food and
beverage service operations
• Demonstrate the different types of table setting
• Apply the techniques in setting the different types of
table service

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 Introduction

• Planning a dinner and need a reminder of how to set a proper

table setting and where the cutlery should be placed around the
tableware.
• Setting a table is the same for casual and formal dining. It is the
arrangement of the table appointments used by one person. An
attractive table adds to the environment of a meal.
• A cover is the amount of space allowed for one person and it
covers a space of 50-60 cm. Tables are set for convenience and
comfort of dinners.
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What are the Table Setting Rules?

•No matter what table you are setting, whether

it’s for two courses or eight courses, there are
certain rules to always follow. Each guest has a
setting and this is in front of their seat at the
table. Their table setting should have
everything they need to enjoy their meal.

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Some general guidance on how to set a table are as
follows:
• Cutlery is set in the order of use, working outside-in. Outer utensils are
for the first courses with the innermost set reserved for the main
course.
• Forks always go on the left of the setting. The only exception is an
oyster fork, which is sometimes used in a formal table setting and
would be placed on the right, alongside the knives.
• Knives always go to the right of the setting. The exception to this is if
you have a bread plate.This is placed to the top left of the setting, with
the butter knife on top of the plate.
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Some general guidance on how to set a table are
as follows:
• Glassware is set above the knives. There are different glasses for
different drinks but they are all grouped together in the top right
corner of the setting.
• If serving dessert, the dessert spoon and fork should be placed
above the plate. The spoon handle should be on the right, while the
fork handle should present to the left. This is so that the right hand
can easily pick up the spoon, and the left hand uses the fork.
• Napkins can be placed either to the left of the forks, or underneath
the forks. If space is limited on your table, you can also place the
napkin in the middle of the setting, or on top of the charger plate.
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Some general guidance on how to set a table are
as follows:
• Use a charger plate. This is placed in the centre of the
setting upon which other plates are set and it has
multiple functions. It serves as decoration and adds to
the aesthetics of the table. It ensures your guests’
setting is never empty during the dinner, and crucially
it is a tool useful for hot plates where guests can adjust
the charger plate without risking burning their fingers
on a hot plate.
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 Proper Table Setting

• Setting a table is not as difficult as it seems. However, the

more formal it gets the more confusion can easily come into
play. The first and basic rule to get you started is: Utensils
are placed in the order of use; from the outside in.
• A second rule, with only a few exceptions, is: Forks go to the
left of the plate, and knives and spoons go to the right. (The
oyster fork is the only fork placed to the right of the setting if
it will be used.)
• Finally, only set the table with utensils you will use.
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 The Elements of a Table Setting
• Basically the components are: china, glassware, flatware,
linens, menu cards/place cards, flowers, and seating
arrangements. You may or may not use all of these
components at every event, but it is fun to experiment with
different ways to set the table for a particular event and
make your guests feel special.
• Carefully chosen flowers enhance your color scheme.
• Varied textures of linen or china are just a few touches that
can affect the atmosphere of the table.
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•Serving Plates, Bread and Butter Plates, and
Salad Plates
•Glassware – Goblets and Beverage Glasses
•Flatware – Knives, Forks, and Spoons
•Linens

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 How to Set a Table

•You can use a tablecloth or placemat to

cover the table. When you sue a tablecloth,
it should cover the table with about 30 cm
overhanging on all sides of the table. The
tablecloth should be well ironed with no
creases and it must hang evenly on all sides.
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 POINTS TO REMEMBER WHEN LAYING A TABLE

• Flatware for place settings must be immaculate and

polished, once these basics are covered, the rest is
detail. Immaculate and polished flatware excludes
that with the following:
• Fingerprints.
• Water stains.
• Bits of food particles.

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 Rules when Handling Flatware’s
• Always handle flatware at its “waist” not at the top, which
will go into the guest’s mouth, nor at the bottom, where
fingerprints will show.
• Always use a cloth napkin or clean cloth when handling
flatware to avoid getting fingerprint on it.
• Use a clean lint-free cloth to wipe down wet flatware to
prevent water marks. Only water makes them, only water
removes them.
• When resetting or replacing flatware at a table with guest
present, carry the flatware in a cloth pouch or folded
napkin envelop atop a salad plate; remove the flatware from
the
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 Rules when Handling Flatware’s
• pouch and place it for the guest’s use. This is very good
dining room technique and maintains the illusion of
cleanliness and sanitary conditions throughout the
restaurant.
• Place pieces of flatware parallel to each other, and
perpendicular to the edge of the table. A flatware setting
should be opposite its mirror image if an even number of
covers is placed at one table.
• If it is tarnished, don’t use it. Return it to the kitchen.
• In the dining room, carry small quantities of clean, polished
flatware on a napkin lined plate, the napkin folded to create
a pocket for the silverware.
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 Laying Flatware
• Spoons go on the right of the cover and to the right of any knives, with the front up.
• Knives go on the right, with the cutting edge facing the center of the cover.
• Forks go on the left, with the tines, facing up, with the exception of the cocktail or oyster
forks, which are placed at the extreme right of the cover beyond the teaspoons.
• Dinner knives and dinner forks are placed next to the plate and on the right and left side,
respectively, and the rest of the service is then placed on the appropriate sides in order
of use.
• Butter spreader are placed across the top edge or on the right side of the B&B Plate, with
the handle either at right angles or parallel to the edge of the table.
• Dessert forks are placed just before they are needed. Or, dessert utensils, typically a
dessert fork and dessert spoon may be placed above and centered over the entrée plate.
• Breakfast and luncheon forks and spoons, when no knives are set, are plate to the right,
with the forks closest to the plate in order of use, and the spoons to the right of the forks
in order of use.
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Dinner wares and Glass wares: Rules in
Placement

• Dinner wares must be immaculate. It must not have cracks or chips, and if there is no pattern on
the china, it should be vibrant and clear – not faded. Glass wares must also be immaculate – with
no fingerprints, streaks, water marks, chips or cracks.
• Position specific plates and pieces of glassware as follows:
• Bread and butter plates are placed at the left of the cover. If there is sufficient space on the table, the top rim
of the B&B plate should be to the left of and parallel to the top of the tines of the entrée fork. Otherwise,
place the B&B plate directly above the tines of the entrée fork.
• Butter chips are placed on the left of and on a line with the water glass, toward the center or left side of the
cover.
• Coffee cups are last set with the top of the saucer in a line with the top of the last piece of flatware on the
right.
• Water glasses are placed to the right of the cover immediately above the point of the meat or entrée knife.
• Wine, liquor, and beer glasses are placed to the right of the water glass in a straight line in order of use. The
straight line may be angled, with each other successive glass being slightly lower than the one to its left.
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Dinner wares and Glass wares: Rules in
Placement
• Liqueur glasses or port wine glasses when they are
set for the banquets are placed above the line of table
wine glasses.
• Salt and pepper shakers for banquets are placed
between covers in a line parallel with the bases of
water glasses.

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 Rules in Handling Dinner wares
• Place dishes on the table and remove dishes from the table using the four
fingers of your hand, putting the four fingers under the lower edge of the
plate, and resting the thumb along the upper edge and outer rim of the
plate.
• Lower plates to the table, and placed them where they should be
positioned one-half inch from the edge of the table.
• Place full dinner plates with the main item facing the customers, unless
the chef has suggested alternate placement.
• Practice holding plate’s level with your arm fully extended so you can
place dishes in front of guests sitting at the far side of the booths.
• Use under liners and B&B plates when appropriates.
• Place coffee and tea cups with the handles to the right, and slightly angled
– pointing to about 4 o’clock form the customer’s point of view. 26
 Rules in Handling Glassware's
• Carry clean, empty stemware and glassware on a beverage tray.
• Always handle stemware by the stem.
• Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
• Never handle glasses by the rims or stand them in the rims. The rim is
the weakest part of the glass.
• Never put fingers in a glass when clearing a table.
• Clear glassware onto a beverage tray.
• Refill water glasses without lifting them from the table, if it is
possible to do so. Lift water glasses to fill them, or remove them from
the table, only when necessary. Otherwise, simply take the water
pitcher to the table and refill the glasses. 27
 General Table Setting Guidelines

• The lower edges of the utensils should be aligned with the bottom rim of the plate,
about one inch up from the edge of the table.
• To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one inch
away from the plate’s side.
• To eliminate fingerprints on the handle, hold flatware by the “waist” the areas
between the handle and the eating end of the utensil.
• Elbow room requires a minimum of 15 inches between place setting, or approximately
24 inches from the center of one place setting to the middle of the next.
• Butter should be waiting on butter plates, the glasses filled with water, and the wine
ready to be served before the guests are seated.
• The water glass should be placed approximately one inch from the tip of the dinner
knife.
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• Place knives with blades facing the plate.
 General Table Setting Guidelines
• Do not place over three pieces of flatware on either
side of the plate at one time.
• When an uneven number of people are seated, the
odd-numbered place settings are laid opposite the
middle of the even-numbered place settings.

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Different Types of Table Setting
American Pre set-up

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 AMERICAN SET-UP - PLATED SERVICE
• Dinner plate & fork
• Bread and butter plate –use rectangular tray
• Dessert fork- handle facing the right
• Water goblet- (constant)-use round tray- 1 “ form the tip of
dinner knife
• Salt & pepper shaker-standard
• Table napkin at the center
• Center piece
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Different Types of Table Setting –American Full Set-up

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American Full Set-up
• Appetizer spoon and fork
• Soup spoon
• Salad fork and knife
• Dinner fork and knife
• Underliner/charger
• Water goblet
• White wine glass- entrée- diagonal or diamond
• Red wine glass- main course- diagonal or diamond

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Different Types of Table Setting
French Pre Set-up (formal)

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• Bread and butter plate
• charger/base
• Dinner knife and fork
• Butter spreader
• Dessert fork
• Water goblet
• White wine glass
• Red wine glass
• Table napkin
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Different Types of Table Setting
French Full Set-up
( Gueredon/side table service)

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• from the basic set-up add
• Escargot- for snail ( appetizer)
• Soup spoon
• Salad knife and fork
• Bread and butter plate
• Water goblet
• White wine-2 pair for light courses
• Champagne flute- pair for appetizer/dessert
• Red wine glass-pair for maincourse
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Different Types of Table Setting
Russian Full set-up
(Silver Platter Service)

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• Russian- food is plated then transfer it into the guest’s plate using the
server ( serving fork and spoon)
• Soup spoon
• Dinner knife and fork
• Salad knife and fork
• Bread and butter plate
• Dessert fork and spoon
• Coffee cup with underliner
• Salt and pepper shaker
• Sugar and creamer container
• Milk jug
• Consommé cup with underliner
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• Dinnerwares/china wares – salad plate, fish
plate if there is an order,dinner plate and
charger/underliner

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