TABLE SET-UP.pptx

SET-UP THE
TABLES IN
THE DINING
AREA
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS

TABLE SET-UP
Refers to the way a table with
tableware – such as eating utensils
and for serving and eating. The
arrangement for a single diner is
called a place setting.

GENERAL TABLE SETTING
GUIDELINES
The lower edges of the utensils should be aligned with the bottom rim of
the plate, about one (1) inch from the edge of the table.
To avoid hiding a utensil under the rim of a plate or bowl, lay it
approximately one (1) inch away from the plate’s side.
To eliminate fingerprints on the handle, hold flatware by the “waist”, the
area between the handle and the eating end of the utensil.

GUIDELINES
Elbow room requires a minimum of 15 inches between place settings, or
approximately 24 inches from the center of the place setting to the middle
of the next.
Butter should be waiting on the butter plates, the glass filled with water,
and the wine ready to be served before the guests are seated.
The water glass should place approximately one (1) inch from the tip of
the dinner knife.

GUIDELINES
Place knives with blades facing the plate.
Do not place over three pieces of flatware on either side
of the plate at one time. (expect forks if an oyster fork is
used)
When an uneven number of people are seated, the odd-
numbered placed settings are laid opposite the middle of
the even-numbered place setting.

THE GOLDEN RULE
The set-up will greatly depend on
the order of the guest and the
style of the service of the
restaurant.

THE PLAN
Try to plan the table setting to match your menu. When
bread and butter are served, add a butter plate to the
table. Use separate salad plates if serving your main
course with gravy.
Depending upon the occasion, you may want to use a
“formal” table setting or an “informal” table setting. Most
of us will infrequently use formal setting.

TABLECLOTHS AND PLACE
MATS (Table Linens)
Although a formal dinner requires a
tablecloth, at informal dinners
tablecloth is optional. A bear with place
mats is the alternatives.

CENTERPIECES AND CANDLES
Flowers or bowls of fruit work well as a centerpiece.
Make sure the centerpiece doesn’t stand so tall that
guests can’t see over it.
Candles, if meant to be merely ornamental, are placed
on either side of the centerpiece. Or, place one candle
above each place setting if they will be used as the only
source of light.

THE INFORMAL TABLE
SETTING
At an informal meal, all flatware is laid on the table at one
time. At the host’s option the dessert utensils may be
brought to the table on the dessert plate.
The following is a standard table setting for a three-course
meal. Note the basic “outside-in” rule. The piece of flatware
that will be used last is placed directly next to the plate you
are using.

AMERICAN STYLE TABLE
SERVICE
This is less expensive and speedy. One waiter can serve
many guests. The foods prepared and arranged on trays
and carried by the waiter to the dining room on a large
tray which is placed on a stand.
The plates of food are served from the guest’s right with
the waiter’s right hand.

Serving Procedures of American
F&B Service Style
Servers serve all food items from the left side of the guest using the
left hand, and serve beverages from the right side of the guests using
the right hand.
In informal occasions, bread is served in a basket, but in formal
occasions, the server serve bread using tongs to place the bread on
plates and fork to serve the butter or margarine. Sometimes butter is
also served on a small plate. For larger dining, a number of brad
baskets are served along with several plates of butter or margarine
according to the numbers of guests.

Serving Procedures of American
F&B Service Style
Servers clear the table and collect the soiled dishes
from right hand side when guests have finished their
all dishes.

Russian Service
This is used in luxury restaurants and hotels. The
food are prepared and arranged in the kitchen by the
chef, then brought by the waiter to the dining room.
Food service is done by the guest starting at the head
of the table going in a counterclockwise direction
around the table.

French Service
This employs two waiters or waitresses for each station.
The chef de rang of chief of rank is the principal waiter. He
takes the orders, serves all the drinks, and finishes the
preparation of the food at the table. He assisted by the
commis de rang or the waiters/waitress who takes the
orders to the kitchen. The style is used in luxury dining
rooms.

Buffet Service
This is the most used style of table service. It is the
most practical service for guest meals if the numbers
of guest exceeds six.

Filipino Service
This is used by many filipinos. It is table service
without a waiter/waitress. All course are served on
the table with serving spoon for each course. Diners
remain seated throughout the meal and are expected
to serve themselves.

Tray Service
It is a style of service that does not use of the usual
dining table but instead dishes and table
appointments are arranged in trays, which are
brought to the diner.
This style used in serving patients, in hospitals or
sending meals for room service.

Blue Plate Service
This style of table service is used when the group is
small, the table is small, and the areas for dinning is
small. The plates are prepared with a whole course
such as meat, vegetables, and other food which is
placed in a plate divided by ridges.

Family Compromise Service
This type is best used when the diners are not more
than eight. This is somewhat a compromise between
the Russian and English styles, that is, some foods are
served in individual dishes directly from the kitchen
and some foods are served on the table.

English Service
This is similar to family style. All foods are served on
the table by the host or hostess. A waiter places the
plates for the guests and passes the accompaniments
for the course.

Self Service
This style is offered in cafeteria and food service
establishments offering buffet, smorgasboard service,
vendo machines, and drive-in restaurants. The two
widely used forms are the following:

Cafeteria Service
This style caters to a large numbers of customers at
a reasonable price. The customers choose from the
foods on display at the counter, placed the food on a
tray, and carry them to the dining table. Usually, the
foods are prepared in advance and are ready to be
served.

Counter Service
It is the most economical food service. It appeals to
the people in hurry because of speed service,
convenience, lower price, and absence of tips. You
can usually see your order is cooked and prepared.

Snack Service
 This is offered in a large industrial food service to
meet the needs of employees who bring their own
food for lunch but want supplementary dessert and
beverages.

Take-out Counter
Many food service establishments have found it
possible to increase the volume of food to be offered
to diners by offering take-out meals which include
packing of food.

Salad Bar
This is a table or bar with salad ingredients where
diners make their own salad. The salad may be the
diner’s entire meal or maybe an accompaniment to
one regular luncheon.

Drive-in Restaurant
This is a restaurant that serves patrons who

Smorgasboard Restaurant Or
Eat-all-you-can
This operates in a buffet style or food service. There
is no limit to the number of times a customer may
replenish his plate.

Steam Table
This is provided with steam table, counter
equipment which is known for being a hot-food
container, equipped with thermostatic device that
can be set at required temperatures for various types
of food.

SMORGASBORD RESTAURANT
OR EAT-ALL-YOU-CAN

TABLE SET-UP.pptx

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