Setting up
Table
Appointments
in the Dining
Area
Learning Task 1:
Identify the names of
table appointments. Write
your answer on the
provided
Sample footer text 3/1/20XX 2
Guide Questions :
What are the table
implements/utensils that are
used for dining and serving,
which includes the flatware,
dinnerware, glassware,
hollowware and linens?
Sample footer text 3/1/20XX 3
Rules in Laying Covers/ Table
Set-Up
1. Before setting the table, ensure that
the chairs and tables are in their best
condition and correct positions, the
tabletop should be clean and that
the table is level and not wobbly.
2. Always consider the convenience
and comfort of the guest in placing
the table appointment.
3. Be creative and artistic in setting the
table
Sample footer text 3/1/20XX 4
Rules in Laying Covers/ Table Set-
Up
4. For formal setting, the table on which a
tablecloth is to be spread should be first covered
with silence or base cloth (Damask), for the
following reasons:
• to protect the diner's wrists and elbows from the
table’s sharp edges;
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the
rattling of crockery and cutlery, and;
• to absorb moisture in case liquid spills on the
table.
Sample footer text 3/1/20XX 5
Rules in Laying
Covers/ Table Set-
Up
5. Carry equipment to
the table on clean trays
or service plate,
handling dinnerware by
the edge without
touching the surface,
glassware by the stems
or base and flatware by
the handles.
Sample footer text 3/1/20XX 6
Rules in Laying
Covers/ Table Set-
Up
6. Sanitize, check and
set aside damaged and
soiled table
appointments. Crockery
and cutlery should be
spotlessly clean, and the
glassware should be
well-polished. Chipped
or cracked equipment
should not be used.
Sample footer text 3/1/20XX 7
Rules in Laying
Covers/ Table Set-
Up
7. The establishment
monogram/logo should be
visible to the guest.
8. Each cover should be
well-balanced, and it should
observe ideal space for a
cover, the opposite side
should be exactly similar,
so as to give a well-
balanced look.
Sample footer text 3/1/20XX 8
Rules in Laying
Covers/ Table Set-
Up
7. The establishment
monogram/logo should be
visible to the guest.
8. Each cover should be
well-balanced, and it should
observe ideal space for a
cover, the opposite side
should be exactly similar,
so as to give a well-
balanced look.
Sample footer text 3/1/20XX 9
Rules in setting table.pptx
Rules in setting table.pptx
General Rules of Laying
Table
Appointments/Implements
+ Centerpiece
+ 1. When deciding on a table center
piece, keep it low. If a bud vase is used
as a central decorative piece, it should
not be very large or tall as that
obstructs the view of guests sitting
opposite each other.
Sample footer text 3/1/20XX 12
General Rules of Laying
Table
Appointments/Implements
+ Centerpiece
+ 2. Table decors should be reasonably
low so that they do not obstruct guest’s
vision.
+ 3. Heavily scented flowers should be
avoided, as they affect the flavor of the
food.
Sample footer text 3/1/20XX 13
Table Linens
+ 1. Table linens are spread
evenly on the table and laid
properly according to standard
procedure.
+ 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.
Sample footer text 3/1/20XX 14
+ 2. White and pastel plain
clothes are used for more
formal occasions, but not
mandatory, and usually
patterned or colored
tablecloths are used for casual
dining. The only rule is to make
sure those linen patterns and
china patterns don't clash.
Sample footer text 3/1/20XX 15
+ 3. Collect correct size of the
tablecloth for the table to be
clothed and the linen should be
free from holes and stains and
well ironed and used without
creases.
+ 4. Silence pad or base cloth is
used for formal setting and it
should be placed evenly on the
table so that the edges do not
hang down below the tablecloth.
Sample footer text 3/1/20XX 16
+ 5. Tablecloth is laid over the
silence pad or directly over the
table.
+ For formal tablecloth, 16” to 24”
for both the length and width for
the drop is required. Then, for
informal tablecloth, fewer drops
usually 10” to 15” are suggested.
Sample footer text 3/1/20XX 17
+6. Placemat is set up when
the table is not covered
with tablecloth. It is placed
at the center of the cover.
+7. Linen napkins should be
folded elegantly and
placed in the center of the
dinner plate
Sample footer text 3/1/20XX 18
Dinnerware
+ 1. Chargers or dinner plates
should be placed on the table
first at the center of the place
setting.
+ 2. Bread and butter plate are
placed left of the cover,
directly above the tines of the
dinner fork.
Sample footer text 3/1/20XX 19
+ 3. Do not place items such
as coffee cups, teacups,
and/or dessert plates on the
table if it crowds your guests.
It is appropriate to bring
those items to the table after
the main course has been
cleared and the dessert is
served.
Sample footer text 3/1/20XX 20
+ 4. For dessert --- dessert
plates and coffee/teacups
will be set out after dinner.
If a fork is to be used with
dessert, this will be placed
on the dessert plate. A
dessert spoon should have
already been set above
the dinner plate.
Sample footer text 3/1/20XX 21
Beverage Ware/Glassware
+ 1. Water glass/goblet is placed at the right of the
cover, 1 inch above the tip of the dinner knife.
+ 2. Wine glasses are placed to the right of the water
glass either in a straight line or in a triangular fashion.
+ 3. No more than 3 glasses are allowed on the table at
one time, in exception for table d’ hote or pre-set
menu. Additional glasses may be placed after the
used ones are removed.
Sample footer text 3/1/20XX 22
Flatware
Sample footer text 3/1/20XX 23
+1. Flatware’s are 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.
+2. Handle flatware (cutlery) without
touching the eating surface
perpendicular to the table from the
edge of the table so that handles are
line and 1 inch d up and should be
arranged according to the courses
Sample footer text 3/1/20XX 24
+Forks are placed to the
left of the cover with the
tines pointing up.
+ • Knives are placed to
the right of the dinner
plate with the cutting
edge of the blade
toward the plate.
Sample footer text 3/1/20XX 25
+Spoons are laid with
bowls up at the right of
the cover.
+• Dinner knives and
forks are laid about 11-
13 inches apart, so that
the dinner plate may be
easily placed between
them.
Sample footer text 3/1/20XX 26
+Oyster and
cocktail forks
are placed at
the extreme
right of the
cover, after the
spoons.
Sample footer text 3/1/20XX 27
Dessert flatware’s
+ they are placed at the top
of the cover with the
handle of the dessert
spoon towards the right
of the cover and handle
of the dessert fork
towards the left of the
cover.
Sample footer text 3/1/20XX 28
+ Butter spreader may be
placed across the top
edge of the bread and
butter plate in a parallel
line with the table or
across the right side of
the bread and butter
placed perpendicular to
the table edge.
Sample footer text 3/1/20XX 29
+Coffee spoons should be
placed on the saucer.
Coffee/tea mugs are not
used for a formal dinner
Sample footer text 3/1/20XX 30
+ The placement of utensils is guided by the
menu, the idea is that when laying, the utensils
place it in an "inside-out” order. Most of the
time, complete meal courses follow this meal
pattern.
Sample footer text 3/1/20XX 31
Sample footer text 3/1/20XX 32
Sample footer text 3/1/20XX 33
Sample footer text 3/1/20XX 34
+ The learner communicates the explanation of
their personal assessment as indicated in the
Learner’s Assessment Card. • The learner, in
their notebook, will write their personal insights
about the lesson using the prompts below.
+ I understand that ___________________.
+ I realize that ________________________.
+ I need to learn more about __________.
Sample footer text 3/1/20XX 35
Thank you Presenter name
Email address
Website address
Sample footer text 3/1/20XX 36

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Rules in setting table.pptx

  • 2. Learning Task 1: Identify the names of table appointments. Write your answer on the provided Sample footer text 3/1/20XX 2
  • 3. Guide Questions : What are the table implements/utensils that are used for dining and serving, which includes the flatware, dinnerware, glassware, hollowware and linens? Sample footer text 3/1/20XX 3
  • 4. Rules in Laying Covers/ Table Set-Up 1. Before setting the table, ensure that the chairs and tables are in their best condition and correct positions, the tabletop should be clean and that the table is level and not wobbly. 2. Always consider the convenience and comfort of the guest in placing the table appointment. 3. Be creative and artistic in setting the table Sample footer text 3/1/20XX 4
  • 5. Rules in Laying Covers/ Table Set- Up 4. For formal setting, the table on which a tablecloth is to be spread should be first covered with silence or base cloth (Damask), for the following reasons: • to protect the diner's wrists and elbows from the table’s sharp edges; • to keep the tablecloth firmly in place; • to protect the surface of the table and prevent the rattling of crockery and cutlery, and; • to absorb moisture in case liquid spills on the table. Sample footer text 3/1/20XX 5
  • 6. Rules in Laying Covers/ Table Set- Up 5. Carry equipment to the table on clean trays or service plate, handling dinnerware by the edge without touching the surface, glassware by the stems or base and flatware by the handles. Sample footer text 3/1/20XX 6
  • 7. Rules in Laying Covers/ Table Set- Up 6. Sanitize, check and set aside damaged and soiled table appointments. Crockery and cutlery should be spotlessly clean, and the glassware should be well-polished. Chipped or cracked equipment should not be used. Sample footer text 3/1/20XX 7
  • 8. Rules in Laying Covers/ Table Set- Up 7. The establishment monogram/logo should be visible to the guest. 8. Each cover should be well-balanced, and it should observe ideal space for a cover, the opposite side should be exactly similar, so as to give a well- balanced look. Sample footer text 3/1/20XX 8
  • 9. Rules in Laying Covers/ Table Set- Up 7. The establishment monogram/logo should be visible to the guest. 8. Each cover should be well-balanced, and it should observe ideal space for a cover, the opposite side should be exactly similar, so as to give a well- balanced look. Sample footer text 3/1/20XX 9
  • 12. General Rules of Laying Table Appointments/Implements + Centerpiece + 1. When deciding on a table center piece, keep it low. If a bud vase is used as a central decorative piece, it should not be very large or tall as that obstructs the view of guests sitting opposite each other. Sample footer text 3/1/20XX 12
  • 13. General Rules of Laying Table Appointments/Implements + Centerpiece + 2. Table decors should be reasonably low so that they do not obstruct guest’s vision. + 3. Heavily scented flowers should be avoided, as they affect the flavor of the food. Sample footer text 3/1/20XX 13
  • 14. Table Linens + 1. Table linens are spread evenly on the table and laid properly according to standard procedure. + 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. Sample footer text 3/1/20XX 14
  • 15. + 2. White and pastel plain clothes are used for more formal occasions, but not mandatory, and usually patterned or colored tablecloths are used for casual dining. The only rule is to make sure those linen patterns and china patterns don't clash. Sample footer text 3/1/20XX 15
  • 16. + 3. Collect correct size of the tablecloth for the table to be clothed and the linen should be free from holes and stains and well ironed and used without creases. + 4. Silence pad or base cloth is used for formal setting and it should be placed evenly on the table so that the edges do not hang down below the tablecloth. Sample footer text 3/1/20XX 16
  • 17. + 5. Tablecloth is laid over the silence pad or directly over the table. + For formal tablecloth, 16” to 24” for both the length and width for the drop is required. Then, for informal tablecloth, fewer drops usually 10” to 15” are suggested. Sample footer text 3/1/20XX 17
  • 18. +6. Placemat is set up when the table is not covered with tablecloth. It is placed at the center of the cover. +7. Linen napkins should be folded elegantly and placed in the center of the dinner plate Sample footer text 3/1/20XX 18
  • 19. Dinnerware + 1. Chargers or dinner plates should be placed on the table first at the center of the place setting. + 2. Bread and butter plate are placed left of the cover, directly above the tines of the dinner fork. Sample footer text 3/1/20XX 19
  • 20. + 3. Do not place items such as coffee cups, teacups, and/or dessert plates on the table if it crowds your guests. It is appropriate to bring those items to the table after the main course has been cleared and the dessert is served. Sample footer text 3/1/20XX 20
  • 21. + 4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If a fork is to be used with dessert, this will be placed on the dessert plate. A dessert spoon should have already been set above the dinner plate. Sample footer text 3/1/20XX 21
  • 22. Beverage Ware/Glassware + 1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the dinner knife. + 2. Wine glasses are placed to the right of the water glass either in a straight line or in a triangular fashion. + 3. No more than 3 glasses are allowed on the table at one time, in exception for table d’ hote or pre-set menu. Additional glasses may be placed after the used ones are removed. Sample footer text 3/1/20XX 22
  • 23. Flatware Sample footer text 3/1/20XX 23 +1. Flatware’s are 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.
  • 24. +2. Handle flatware (cutlery) without touching the eating surface perpendicular to the table from the edge of the table so that handles are line and 1 inch d up and should be arranged according to the courses Sample footer text 3/1/20XX 24
  • 25. +Forks are placed to the left of the cover with the tines pointing up. + • Knives are placed to the right of the dinner plate with the cutting edge of the blade toward the plate. Sample footer text 3/1/20XX 25
  • 26. +Spoons are laid with bowls up at the right of the cover. +• Dinner knives and forks are laid about 11- 13 inches apart, so that the dinner plate may be easily placed between them. Sample footer text 3/1/20XX 26
  • 27. +Oyster and cocktail forks are placed at the extreme right of the cover, after the spoons. Sample footer text 3/1/20XX 27
  • 28. Dessert flatware’s + they are placed at the top of the cover with the handle of the dessert spoon towards the right of the cover and handle of the dessert fork towards the left of the cover. Sample footer text 3/1/20XX 28
  • 29. + Butter spreader may be placed across the top edge of the bread and butter plate in a parallel line with the table or across the right side of the bread and butter placed perpendicular to the table edge. Sample footer text 3/1/20XX 29
  • 30. +Coffee spoons should be placed on the saucer. Coffee/tea mugs are not used for a formal dinner Sample footer text 3/1/20XX 30
  • 31. + The placement of utensils is guided by the menu, the idea is that when laying, the utensils place it in an "inside-out” order. Most of the time, complete meal courses follow this meal pattern. Sample footer text 3/1/20XX 31
  • 32. Sample footer text 3/1/20XX 32
  • 33. Sample footer text 3/1/20XX 33
  • 34. Sample footer text 3/1/20XX 34
  • 35. + The learner communicates the explanation of their personal assessment as indicated in the Learner’s Assessment Card. • The learner, in their notebook, will write their personal insights about the lesson using the prompts below. + I understand that ___________________. + I realize that ________________________. + I need to learn more about __________. Sample footer text 3/1/20XX 35
  • 36. Thank you Presenter name Email address Website address Sample footer text 3/1/20XX 36