STEP BY STEP TABLE SETTING PROCEDURE

BEFORE 1. Know what type of menu you are serving a. A la Carte b. Table dhote 2. Prepare all the mise en place a. Cutlery b. Crockery c. Linen d. Glassware / Bar e. Pantry f. Hygiene 3. Polish all the items and fold the linen before setting up and place on your side station DURING 1. Align tables and chair a. Check table / chair stability, wobbling b. Cleanliness of the table and chairs 2. Lay the table cloth a. Remove one chair b. Stand in between two legs of the table c. Position the folded cloth on the table with 2 single fold edges and a full fold towards you d. Hold the full fold between thumb and 1st finger under the top single fold e. Lean across the table and release the bottom single fold to hang over the far edge of the table f. Re-position the horizontal crease of the cloth in the center of the table and release and draw the top fold towards you. g. Check and align cloth properly h. Place the chair at its original position 3. Lay the slip cloth a. Stand at the corner of the table b. Follow the steps from (c f) from lay the table cloth 4. Put down the show plate (Taylors logo at the back) a. Place the plate 1 inch from the edge of the table b. Using your right foot forward and your right hand c. Move forward (clock wise)

5. Put down bread & butter plate Setup and Service Sequence 1

a. Place the plate on the left hand side 1 inch from the edge of the table b. Using your right foot forward and your right hand c. Move forward (anti-clock wise) 6. Put down cutlery a. Place the dinner knife from the right side of the show plate with your right foot forward and using your right hand by using the cutlery pocket b. Place the dinner fork from your left side of the show plate c. Place the b&b knife on top of the b&b plate 7. Place the water goblet above the tip of the dinner knife 8. Place the table napkin on top of the show plate. Make sure the front napkin is facing the guests 9. Place down the salt and pepper (salt on the right, pepper on the left) facing the entrance. Put the bud vases behind the salt and pepper. 10. Check the entire table set-up THINGS TO REMEMBER WHEN SETTING UP A TABLE Whether setting flatware for breakfast, lunch, dinner or banquet service, it is useful to remember certain rules. 1. Knives and spoons are set on the right 2. Forks are set on the left. 3. Bread and butter plates are set on the left, besides or above the forks 4. All flatware is set from the outside in, following the sequence of use first course farthest out from plate, and so on 5. The water glass is set above the tip of the dinner knife. Wine glasses set from the outside in following the sequences of use first glass used is set above the tip of the dinner knife, and so on 6. If several wine glasses are preset in a flight, or row, the water glass may be set directly above the place setting or off to the right 7. Coffee and tea cups are preset to the knives and spoons, with handles at the 4 oclock position. 8. China, flatware, and glassware should not touch 9. On rectangular, square, or round tables with an even number of settings, all flatware items on one place setting should align with those on the opposite side in a straight line. 10. The place setting itself should allow for the placement of the largest service plate in the center without requiring the need to move utensils when serving 11. In some countries, forks are set with the prongs facing down and knives are set upon rests, equipment that keeps the cutting end of a knife off the tablecloth 12. Knives are always set with the cutting edge toward the center of the place setting 13. Each restaurant will modify the settings to suit its own needs or the menu

Setup and Service Sequence 2

SEQUENCE OF SERVICE FOR RESTAURANT PRACTICAL

STEPS
Greet Guests Ask for reservation Lead the guests Seat the guests Unfold napkins from the right Present menu and beverage list Up sell beverage, take beverage order and repeat beverage order Key into Micros system Pour water Serve beverage Menu explanation Clear menu and key into Micros Fire Item to the Chef on duty Serve bread roll and butter

HOW
Good Afternoon / Evening and welcome to (restaurant name) Any reservation Lead guests to their table Pull one chair which faces entrance for ladies Beginning from ladies first, move around the table, clockwise method Open the menu and present from the right of guests Would you like to start of with some juices or soft drinks like Key under beverage Using water pitcher and without under-liner Beverage glass is placed at 5pm before the water goblet Excuse me allow me to present the menu Key into the food component Fire menu item by mentioning dish name. E.g. Chef, Table 1, fire 4 Chef Salad Place butter dish in the middle of the table, serve the ladies and move forward (anti-clock wise), left leg first Using cutlery pocket, pick up starter setting from the side station and set your way out Clear show plate and bread basket into kitchen Pick up your starter from the kitchen and serve from your right. Setup and Service Sequence 3

Set Starter setting Clear show plate and bread basket Serve Starter

 way fire Main Course Clear Starter Serve Main Course

Proceed to kitchen and fire to the Aboyeur. Check on water level and soft drinks. Clear the starter and their cutleries from your right Pick up two (2) plates, then followed by the other two (2) and serve from your right and move forward. (Clock wise) Clear dinner plate from the right, bb plate as well as salt and pepper all at once. (If cant carry all the dinner plate and bb plate, do clear all the dinner plate to the kitchen, then by carrying a clean dessert plate, clear all the bb plate as well as salt and pepper) Using service cloth and bb plates, move forward (clock wise) Using cutlery pocket, set the spoon or knife from the right and move forward (clockwise) to set the fork Pick up dessert and serve from the right and move forward (clock wise), To mention enjoy your dessert name Clear the plate and cutleries from your right Ask the guest if they would like to have coffee or tea Put down white sugar, then brown sugar and open the lid. Place the coffee cup and teaspoon at 4pm and offer them cream. Coffee by cup and tea in a pot to be poured for the guests Print the check from Micros, and place it on the folder. Make sure accompanied with a pen for the guest to sign. Open the folder while presenting to the guest. Close the check and give the guest the white copy Thank guests for their patronage Arrange the chairs and table. Clear all the dirty dessert plates. By using a beverage tray, clean everything else and the napkin. Setup and Service Sequence 4

Clear Main Course

Crumb down Set dessert setting

Serve dessert

Clear dessert Offer coffee / tea Serve coffee / tea

Present bill to guests

Bid farewell to guests Clear table

Setup and Service Sequence 5