LECTURER : CIK SARIMAH ISMAIL PREPARING THE TABLE 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 expected. 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 area. http://tangkapgambar.blogspot.com/

1. MASITAH ABD. WAHID (AP050093) HAZNI ABD. GHANI (AP050065) HAYAZI MOHD YASIN (AP050372) 1 SPH SESSION 2005/2006 LECTURER : CIK SARIMAH ISMAIL http://tangkapgambar.blogspot.com /

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. 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. 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. 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

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. 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

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. 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

18. Use of serving spoon and fork View from below Placing a cold plate on table Carrying number of plate

20. Flatware alignment on a table Flatware alignment at a round deuce along a wall

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.

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