Table setting


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The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky

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Table setting

  2. 2. INTRODUCTION <ul><li>By study of history, it helps us to identify the traditions of our nation’s customs, and a knowledge of the evolution of food and beverage service that would not only assist in discerning the trends that hare led to present-day standards but produce a sense of pride in an employee in being part of an ancient and honorable calling. </li></ul><ul><li>There are several different types of service in Malaysia. Most forms of service originated in the private homes is different. It’s depend of community. The four traditional forms of our service discussed in this chapter are Malay, Chinese, Indian and Western. </li></ul><ul><li>In addition to the table setting, we including about silverware, napkin, glassware and place setting. We would like to say special thanks to Cik Sarimah Bt. Ismail, En Rizal B. Mohd Said and Pn. Erna above encouragement us to made this manual possible. We also would like to say special thanks to our course mate SPH section 1, who helped us in revision of the book. </li></ul>
  3. 3. <ul><li>TABLE SETTING </li></ul><ul><li>PREPARING THE TABLE </li></ul><ul><li>The first opening duty is to check your station to see that the </li></ul><ul><li>general area is presentable to setup for service. </li></ul><ul><li>Setup enough tables to accommodate the reservations and </li></ul><ul><li>the average number of persons without reservations who are </li></ul><ul><li>expected. </li></ul><ul><li>Using a clean cloth or sponge in a solution of milk </li></ul><ul><li>detergent and warm water, thoroughly wash the tables before you </li></ul><ul><li>set them. </li></ul><ul><li>Check the seats, dusting off crumbs and cleaning sticky </li></ul><ul><li>area. </li></ul>
  4. 4. <ul><li>THE SIZE OF TABLECLOTH </li></ul>SEAT TABLE SIZE TABLE CLOTH 2 Square 2’6” 75 cm 54” x 54” 135cm x 135cm 4 Square 3’ 1 m 60” x 60” 150cm x 150cm 4 Round 3’ 1 m 60” x 60” 150cm x 150cm 8 Round 5’ 1.5 m 84” x 84” 210cm x 210cm 4 Rectangular 2 ½’ x 4 ½’ 75 cm x 135 cm 54” x 78” 135cm x 200cm 6 Rectangular 3’ x 6’ 90 cm x 180 cm 60” x 96” 150cm x 245cm Buffet 4’ x 10’ 120 cm x 300 cm 72” x 144” 180cm x 365cm
  5. 5. CHAIR PLACEMENT AROUND TABLES OF VARIOUS SHAPES Round tables Round deuce in center of room Round deuce against a wall Center of room or window view Square deuce in center of room or against a wall square rectangular
  6. 6. Lift the tablecloth and throw the bottom free single fold over the far edge of the table. Judge the amount of overlap necessary from the creases running across the tablecloth and parallel to the waiter. Release the inverted fold held between the thumb and first finger, and draw the first single fold, held between the first and second finger, slowly towards you. Shake the cloth gently as you draw it towards you and this will allow it to unfold more easily. Ensure the corners of the tablecloth cover the legs of the table PLACING THE CLOTH ON THE TABLE
  7. 7. CHANGING THE TABLECLOTH Drop the top edge over the edge of the table Bring the bottom edge up to table height Grasp the second edge
  8. 8. Step back from the table holding all three edge, just before releasing the top edge After dropping the top edge, bring your hands together, keeping all crumbs inside the folds of the tablecloth
  9. 9. <ul><li>CUTLERIES AND CROCKERY </li></ul><ul><li>These items add considerably to the good looks of a restaurant as seen by a </li></ul><ul><li>customer immediately he enters it, and its quality must be in accordance with the </li></ul><ul><li>class of restaurant. A single plate as used for serving a nouvelle cuisine meal cost </li></ul><ul><li>as much and a cut-glass goblet is equally expensive, so waiting-staff should take </li></ul><ul><li>reasonable care in handling them so as to avoid breakages and damages. </li></ul><ul><li>According to dictionary cutlery means spoons, forks and knives that we use for </li></ul><ul><li>eating food. There’s so many types of cutlery and different shapes for different kind of </li></ul><ul><li>uses. Not only fork, spoon and knives including in cutlery but also the things that use for </li></ul><ul><li>serving such as crumber, cake server and serving fork. </li></ul><ul><li>Crockery is cups, dishes and plates . Or the other name we call it, table ware. </li></ul><ul><li>There are such different plates for serving types of foods. For cups, it’s a lot of </li></ul><ul><li>different within meals. It is made in several qualities with bone china and porcelain </li></ul><ul><li>being reckoned as the best, it can be colored, plan or decorated, elegant to look at, yet </li></ul><ul><li>functional and easy to option future stocks. It may be necessary one size and shape </li></ul><ul><li>serve several purposes. Crockery also not specific to plate and cups but also things that </li></ul><ul><li>we use to serve the guest such as serving dish cover and serving tray. </li></ul>
  10. 10. Plates and bowls: 1. Service plates 2. Main course plates 3. Breakfast plates 4. Soup plates 5. Plates or bowls for cereal 6. Bread and butter plates Cup and Linear: 1. Coffee unit 2. Soup bowl and linear 3. Egg cup and saucer 4. Demitasse unit TYPES OF CROCKERY
  11. 11. THE FLATWARE Appetizer forks Entree forks Entrée knives Bread and butter knives Soup spoons Steak knives Teaspoons Cocktail forks Knives: 1. Main course 2. Fish knives 3. Fruit knives Forks: 1. Main course fork or dinner forks 2. Dessert forks 3. Salad forks Spoon: 1. Table spoon 2. Cereal spoon 3. Coffee spoon 4. Demitasse spoon
  12. 12. <ul><li>How flatware dirty or clean- is handle by the service staff can effect its cleanliness. </li></ul><ul><li>Most operations provide a separate vessel with a special chemical in it for soaking </li></ul><ul><li>soiled flatware so that food particles do not stick to the flatware or between the </li></ul><ul><li>tines of forks. Egg residue can be especially difficult to remove once it has </li></ul><ul><li>hardened. </li></ul><ul><li>If the flatware requires daily supplemental care there are various methods that can </li></ul><ul><li>be employed. There are two specialized cleaning machines for flatware. </li></ul><ul><li>1. A tumbler washer , which is used with a special soap for the cleaning and polishing of already clean flatware after every use. </li></ul><ul><li>2. A burnishing machine , essentially a revolving drum lined with rubber and filled with metal pellets, which is used for deep polishing on an occasional basis. </li></ul><ul><li>Lacking mechanical assistance, the serves are obliged to complete the cleaning of </li></ul><ul><li>the flatware by hand. </li></ul>
  13. 13. <ul><li>THE GLASSES </li></ul><ul><li>Glasses vary in size and style depending on the preference of </li></ul><ul><li>management. However the well-know types of glasses are important for </li></ul><ul><li>the waiter or waitress to recognize. </li></ul><ul><ul><li>Whiskey Jigger or Shot Glass . A very small glass with a capacity of 1½ ounces. </li></ul></ul><ul><ul><li>Highball Glass . A medium-tall, straight-sided glass holding between 5 and 8 ounces. </li></ul></ul><ul><ul><li>Collins Glass . A tall, straight-sided, frosted glass holding about 10 to 12 ounces. </li></ul></ul><ul><ul><li>Old Fashioned Glass . A low, squat glass holding about 6 ounces. </li></ul></ul><ul><ul><li>Cocktail Glass . A 4 ounce, funnel-shaped, stemmed glass. </li></ul></ul><ul><ul><li>Sour Glass . A 4 ounce, slender, tulip-shaped glass with a short stem. </li></ul></ul><ul><ul><li>Brandy Glass . An 8 ounce, balloon-shaped glass with a short stem. </li></ul></ul><ul><ul><li>Cordial Glass . A slender, stemmed, tulip-shaped holding about 1 ounce. </li></ul></ul><ul><li>*Normally there is 3 types of glasses setting on the table. The 3 main </li></ul><ul><li>glasses are goblet (10 ½ oz), tall wine (8 ½ oz) and tall wine (6 ½ oz). </li></ul>
  14. 14. Goblet Tall Wine Tall Wine Flute 10 ½ oz 8 ½ oz 6 ½ oz 5 ¾ oz Grand Ballon Ballon Wine Pilsner 13 oz Wine 8 ½ oz 12 oz All purpose Banquet Brandy Champagne Champagne Goblet Goblet 11 oz 10 ½ oz 12 oz 8 ½ oz 4 ½ oz TYPES OF GLASSWARE
  15. 15. Footed Hi Ball Footed Hi Ball Footed Rocks Footed Rocks 10 oz 8 oz 7 oz 6 ½ oz Goblet Wine Wine Sherry Cordial Champagne Flute 10 ½ oz 8 ½ oz 5 ½ oz 3 ¾ oz 1 ½ oz 6 ½ oz 5 ½ oz
  16. 16. CENTER PIECE <ul><li>Center piece is the thing that setting in the center of the table. </li></ul><ul><li>Usually there are 2 kind of things to put on the table as a center piece. </li></ul><ul><li>A piece of card, a vase of flower or a simple candle light. </li></ul><ul><li>When order is taken and food is serve, the center piece should be remove from the table and the setting is being change based as the order been made. </li></ul><ul><li>If the center piece is a vase of flower, the flower should be a one or two stem of flower. </li></ul>Sample of center piece
  17. 17. <ul><li>Flatware for place setting must be immaculate and polished. Once these basics are covered, the rest is detail. </li></ul><ul><li>Immaculate and polished flatware excludes that with the following: </li></ul><ul><ul><li>Fingerprints </li></ul></ul><ul><ul><li>Water stains </li></ul></ul><ul><ul><li>Bits of food particles </li></ul></ul><ul><li>The Rules to remember when holding flatware : </li></ul><ul><ul><li>Always handle flatware its waist not at the top, which will go into the guest’s mount, nor at the bottom, where fingerprints will show. </li></ul></ul><ul><ul><li>Always use a cloth napkin or clean cloth when handling flatware to avoid getting fingerprints on it. </li></ul></ul><ul><ul><li>Use a clean lint-free cloth napkin to wipe down wet flatware to prevent water marks. Only water makes them, only water removes them. </li></ul></ul><ul><ul><li>When resetting or replacing flatware at a table with guests present, carry the flatware in cloth pouch or folded envelope atop a salad plate, remove the flatware from the pouch and place it for the guest’s use. </li></ul></ul><ul><ul><li>Place pieces of flatware parallel to each other, and perpendicular to the edge of the table. </li></ul></ul>PREPARING FLATWARE FOR THE DINING ROOM
  18. 18. Use of serving spoon and fork View from below Placing a cold plate on table Carrying number of plate
  19. 19. <ul><li>LAYING PLACE SETTINGS </li></ul><ul><ul><li>Lay tables neatly and geometrically. </li></ul></ul><ul><ul><li>Make all tables in the dining area appear identical. </li></ul></ul><ul><ul><li>Place cover (individual place setting) so that they face each other across the table when possible. This is generally when an even number of places are being set, or when more than four places are being set. </li></ul></ul><ul><ul><li>When two places are set at a round deuce along wall, place them so that the guests face the center of the dining room and are sort of next to each other. </li></ul></ul><ul><ul><li>Set cover between table leg areas. </li></ul></ul><ul><ul><li>Allow 24 to 30 inches from plate center between cover. </li></ul></ul><ul><ul><li>On a square table, lay the flatware at exact right angels to the edge of the table. On a round table, either square the flatware to each place setting or follow the rim of the table (with all flatware pointing to the center of the table) </li></ul></ul><ul><ul><li>Place flatware at least one-quarter inch and not more than 1 ¼ inches from the edge of the table. Align all the bottom edges of the flatware exactly the distance from the table edge for square or rectangular tables. </li></ul></ul><ul><ul><li>Place decorative lay plates in the exact center of the cover even with the bottom of the flatware. </li></ul></ul>
  20. 20. Flatware alignment on a table Flatware alignment at a round deuce along a wall
  21. 21. <ul><li>LAYING FLATWARE </li></ul><ul><li>The different pieces of flatware should be positioned as follows: </li></ul><ul><ul><li>Spoon go on the right of the cover and the right of any knives, with the front up (concave side up) </li></ul></ul><ul><ul><li>Knives go on the right, with the cutting edge facing the center of the cover. </li></ul></ul><ul><ul><li>Forks go on the left, with the tines facing up, with the exception of cocktail or oyster forks, which are place at the extreme right of the cover beyond the teaspoons. </li></ul></ul><ul><ul><li>Dinner knives and dinner forks are place 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. Flatware used first is on the outside. </li></ul></ul><ul><ul><li>Butter spreaders 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. The cutting edge of the spreader is turned toward the butter plate. </li></ul></ul><ul><ul><li>Ice tea spoon are placed on the right just before they are needed. </li></ul></ul><ul><ul><li>Parfait spoon are placed on the right just before they are needed. </li></ul></ul><ul><ul><li>Dessert knives are placed just before they are needed. </li></ul></ul><ul><ul><li>Breakfast and luncheon forks and spoons , when no knives are set, are placed to the spoons to the right of the forks in order of use. </li></ul></ul>
  22. 22. - Utensil should be about ½ inch away from the plate or each other. - They should also be lined up evenly from their bottom. - Dinner plate should be placed approximately 2 inches from the table’s edge. - Napkin are commonly placed on the plate, to the left of the forks or inside of a drinking glass. - When using candles as the sole source of light they must be placed symmetrically upon the table and their flames should not be at eyelevel.
  23. 23. NAPKIN <ul><li>Made in several size for sure square. </li></ul><ul><li>Small one of approximately 20 cm for afternoon tea . </li></ul><ul><li>Bigger ones from 40 cm to 55 cm square for main meals . </li></ul><ul><li>Paper napkin and cloth napkin. Use 100% cotton table linen for better result. </li></ul><ul><li>If the first course has been preset, the napkin shouldn’t be place in the center. </li></ul><ul><li>Place in the center of the place setting or to the left of the place setting </li></ul><ul><li>Below shows a variety of napkin folds: </li></ul>
  24. 24. TYPES OF SETTING MALAY <ul><li>Normally, Malay table setting is use a white cloth what they call it ‘kain saprah’ for linear the </li></ul><ul><li>dinner on the floor or on the table. </li></ul><ul><li>They use hand when eat. That’s why there usually put a bowl full of water to wash hand before eat. </li></ul><ul><li>The food is serving in bowl or plate and put it in the center of table. </li></ul><ul><li>The rice is serving in a plate and for the additional, the rice is put in a big bowl. </li></ul><ul><li>The plate is going in front of the guest and the glasses go on the left of the guest. </li></ul><ul><li>The food is self service. </li></ul><ul><li>Usually, there are 4 or 5 people eat together. </li></ul><ul><li>To take additional food, the guest usually use left hand to take the food. It’s because the right hand had been use to eaten. </li></ul><ul><li>Usually coffee and dessert is serving. </li></ul><ul><li>Mengkuang mat </li></ul><ul><li>White cloth (kain saprah) </li></ul><ul><li>Wash hand place </li></ul><ul><li>Liquid soap </li></ul><ul><li>Napkin </li></ul><ul><li>Rice plate </li></ul><ul><li>Glass </li></ul><ul><li>Food plate </li></ul><ul><li>Food spoon </li></ul><ul><li>Serve plate </li></ul><ul><li>Rice </li></ul>
  25. 25. CHINESE <ul><li>Usually, the Chinese use chopstick to eat. </li></ul><ul><li>Variety of food is usually following the types of serve and usually there are 5 or more variety of food. </li></ul><ul><li>The host usually serves the food to the guest. </li></ul><ul><li>Usually the food is put on the table that can be swing. It’s because to easy the guest to take the food. </li></ul><ul><li>Usually dessert and Chinese tea is serving. </li></ul><ul><li>15 cm plate </li></ul><ul><li>Chopstick </li></ul><ul><li>Chopstick cover </li></ul><ul><li>Eat spoon </li></ul><ul><li>Soup spoon </li></ul><ul><li>Chili plate </li></ul><ul><li>Ketchup plate </li></ul><ul><li>Rice bowl </li></ul><ul><li>Soup bowl </li></ul><ul><li>Tea glass </li></ul><ul><li>Round table </li></ul><ul><li>Swing table </li></ul>
  26. 26. INDIAN <ul><li>Usually, there use hand to eat because of that, the place to wash hand is ready. </li></ul><ul><li>They use bananas leaf. </li></ul><ul><li>The rice is serve on the bananas leaf and the food is serve beside the rice on the same bananas leaf. </li></ul><ul><li>The additional food is put in the 4 container that stick together. </li></ul><ul><li>The dessert also serve in the glass container or stainless steel but not on the bananas leaf. </li></ul><ul><li>Usually they serve a glass of cow milk or yogurt (lasi) for drink. </li></ul><ul><li>1. Banana leaf </li></ul><ul><li>Wash hand place </li></ul><ul><li>Glass </li></ul><ul><li>Food container stick together </li></ul><ul><li>Food spoon </li></ul>
  27. 27. WESTERN <ul><li>A study of history helps to identify the traditions of a nation’s customs, and </li></ul><ul><li>a knowledge of food and beverage service will not only assist in discerning the </li></ul><ul><li>trends that have led to present-day standards but produce a sense of pride in </li></ul><ul><li>an employee in being part of an ancient and honorable calling. </li></ul><ul><li>A serving-spoon is bigger than a dessert-spoon and serving-fork is the </li></ul><ul><li>same as that normally used for a main meat course, they should be a similar </li></ul><ul><li>Size and pattern. These are used together to serve all kinds of foods and can </li></ul><ul><li>do the work of a pair of serving tongs in a much more elegant way. </li></ul><ul><li>For good preparation of table setting, four consisting of the host and his </li></ul><ul><li>Wife with a lady and gentleman guest, the order of serving is: </li></ul>
  28. 28. <ul><li>At a table of six the order is : </li></ul><ul><ul><ul><li>the lady on the host’s right-hand side </li></ul></ul></ul><ul><ul><ul><li>The host escort (host wife) should be seated on the left hand side of the host </li></ul></ul></ul><ul><ul><ul><li>The lady on the host’s right-hand side </li></ul></ul></ul><ul><ul><ul><li>The man on the left of the host’s wife </li></ul></ul></ul><ul><ul><ul><li>The man seat between two lady's </li></ul></ul></ul><ul><ul><ul><li>The host himself must be seated behind with his back facing the restaurant wall. </li></ul></ul></ul><ul><ul><ul><li>The hosts face appropriate facing to the main center of the restaurant lobby. </li></ul></ul></ul><ul><li>*couple guest should be seated side by side in appropriate order man and woman. </li></ul>host lady man lady man Host’s wife 6 4 2 3 5 1
  29. 29. Breakfast and Lunch Snack set Dinner A. Napkin B. Service Plate C. Soup Bowl D. Butter Plate/Butter Knife or Salad Plate E. Water Glass F. White Wine G. Red Wine   H. Fish Fork I. Dinner Fork J. Salad Fork K. Service Knife L. Fish Knife M. Soup Spoon N. Dessert Fork/Spoon A Napkin B Luncheon Plate C Cereal Bowl D Bread and Butter Plate E Cup and Saucer with spoon F Water Glass G Juice Glass H Fork I Knife J Teaspoon 1. Fork 2. Napkin 3. Spoon 4. Glass 5. Cup
  30. 30. CONCLUSION <ul><li>The conclusion, the presentation of food is very important because it elicits the initial </li></ul><ul><li>consumer reaction to its acceptance or rejection, we eat first with our eyes, then with the nose </li></ul><ul><li>and finally with our mouth. </li></ul><ul><li>First impression win over hearts and it is imperative to have a well laid-out table setting. the </li></ul><ul><li>table is on display from the moment the guest arrive. It clearly conveys the thought that has </li></ul><ul><li>gone into planning and shows the invited guests that they are well cared for. </li></ul><ul><li>The history of table setting reminds us of the names of well-known about performance </li></ul><ul><li>community. </li></ul>
  31. 31. PREFERENCES <ul><li> </li></ul><ul><li> </li></ul><ul><li>Axler B and Litrides c. (1990). Food And Beverage Service , Kanada: Wiley </li></ul><ul><li>Bill Hansen. (1995). Off-Premise Catering Management , New York: Wiley </li></ul><ul><li>H. L. Cracknell, (1989). Mastering Restaurant Service, London: Macmillan </li></ul><ul><li>Sondra J. Dahmer, (1988). The Waiter And Waitress Training Manual , USA: Van Nostrand Reinhold </li></ul><ul><li>Wallace L. Rande (1996). Introduction To Professional Foodservice , Kanada: Wiley </li></ul><ul><li>Aishah. Hamzah (2002). Teknologi Dan Perkhidmatan Katering , Kuala Lumpur: Dewan </li></ul><ul><li> Bahasa dan Pustaka </li></ul>