02  preparation of table
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02 preparation of table

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02  preparation of table 02 preparation of table Document Transcript

  • PREPARING A TABLE TYPES OF TABLE LAYOUTS • Laying a table is a mise en place activity • Table can be laid out in two ways: – Formal restaurant – normally with tables cloths – Informal restaurant – normally with table mats or with runners running across FACTORS AFFECTING TABLE LAYOUTS • Area Available • Demands of the customer • Type and the extent of the menu • Organization and policy of the restaurant PREPARING A TABLE • Clean with duster • Physically check the top and the bottom for nails, chewing gum or other undesirable items. • Check and clean the chair in the same manner. • In case of intricate wood work ensure that it is clean. • Check if the table or chair is wobbly and rectify it immediately. • Wobbly table or chair can be made steady by use of a thick paper base or cork. • Chair seat should be checked if it is fixed properly.
  • • Chairs with covers should be checked for stains or cleanliness. • Place the tables and chairs in the correct manner, in proper direction. • Tables must be lined with moulton which could be fixed with – Drawstring – Thumb tacks – Velcro • Overhang of moulton must be 9 inches LAYING A TABLE CLOTH • This is a very important aspect table set-up. • Table cloth must be clean, well ironed and creaseless. • • Should be laid out in a manner that the hem is facing down with the overhang of 12 inches. Label must not be visible to the guest, should be mitered at the corners. • Chairs should be adjusted to be placed in their correct position. LAYOUT OF ONE COVER • Equipment and linen used should be clean. • There must be uniformity of cover. • Standard cover space is 15” x 24” per person. • • The cover layout will vary as per menu and restaurant type. Always carry flatware on a clean service cloth. • Equipment is to be handled only by the base. • Never put finger inside the glassware. • Napkin fold should be done the last minute
  • COVER LAYOUT • First the dinner plate should be laid inverted on the table. • AP Knife on the right, fork on the left with spaces between them determined by the dinner plate laid out. • In case of many courses the flatware should be laid out from outside – in, i.e first to be needed by the guest is placed outside. Dessert fork and spoon are laid horizontally at the top of the cover. • • B&B plate should be placed on the left hand side B&B knife is placed on the B&B plate on the right side with blade facing left. • • Soup spoon is placed on the right of the AP knife. Water goblet or tumbler is placed at the tip of the AP knife. • All items should be half inch away from the edge of the table. • • The show plate should be removed and replaced by the napkin. Salt, pepper cruet, ashtray, bud vase, candle stand, menu stand come on the top of the cover. • Table flatware and cutlery should not be spread out. Cutlery should be grouped together. RESTAURANT LAYOUT • Coffee Shop 8-10 Sq........…..Ft. Per person • Banquet 10-12 Sq............ Ft. Per person • Specialty restaurant 15-18 Sq……….Ft. per person