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Standards of Table Set up
Prepared by: Rhodora D. Lintot
Standards of Table Set up
Prepared by: Rhodora D. Lintot
set up of a restaurant varies depending on the type of
service.
Fine dining usually require pre-set up of tables before
service begins.
 Pre-ordered menus will require a complete table set-
up before the arrival of guests.
All needed utensils; china wares, glasses
and other equipment are set up on the table
prior to serving orders
 If pre set up is required, the additional cutleries are
to be added to set up, once the order has been
taken. This must be done prior to serving order.
Standards of Table Set up
Prepared by: Rhodora D. Lintot
1. COMPLETENESS
Standards of Table Set up
Prepared by: Rhodora D. Lintot
2. . Cleanliness and
Condition of Equipment
All pre-set up equipment must
be immaculately clean,
sanitized with sanitizing
detergent, wipe dry, and free
of spots or watermarks.
There is even spacing between each
covers. The ideal linear
requirement is 24”.
Cutleries are spaced at least 1 inch
from the edge.
Cutleries are aligned properly half
Inch from each other.
Water goblet should be placed one
Inch on top of the dinner knife
Standards of Table Set up
Prepared by: Rhodora D. Lintot
3. Balance and Uniformity
All service equipments are placed
on the appropriate side of the cover.
Fork and side dishes on the left except
the cocktail fork which is placed on
the right.
The glasses, cups with saucers, spoon,
knife and cocktail fork are on the right.
Required condiments as well as flower
vase are placed at the center of the table.
The cutleries are arranged in proper
sequence following the order by which
they will be serve.
Standards of Table Set up
Prepared by: Rhodora D. Lintot
4. Order
The whole set up should look
presentable.
Presidential and buffet tables are skirted for banquet function.
Presidential and buffet tables are skirted
for banquet function.
Appropriate color combinations are used.
No eyesore is seen in the dining area.
Standards of Table Set up
Prepared by: Rhodora D. Lintot
5. Eye appeal
Set-up is completed
on time at least 1 hour
prior to the start of
operations or 2 hours
for banquet functions.
Standards of Table Set up
Prepared by: Rhodora D. Lintot
6. Timeliness
Standards of Table Set up
Prepared by: Rhodora D. Lintot

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Fnb standard of table set up

  • 1. Standards of Table Set up Prepared by: Rhodora D. Lintot
  • 2. Standards of Table Set up Prepared by: Rhodora D. Lintot set up of a restaurant varies depending on the type of service. Fine dining usually require pre-set up of tables before service begins.  Pre-ordered menus will require a complete table set- up before the arrival of guests.
  • 3. All needed utensils; china wares, glasses and other equipment are set up on the table prior to serving orders  If pre set up is required, the additional cutleries are to be added to set up, once the order has been taken. This must be done prior to serving order. Standards of Table Set up Prepared by: Rhodora D. Lintot 1. COMPLETENESS
  • 4. Standards of Table Set up Prepared by: Rhodora D. Lintot 2. . Cleanliness and Condition of Equipment All pre-set up equipment must be immaculately clean, sanitized with sanitizing detergent, wipe dry, and free of spots or watermarks.
  • 5. There is even spacing between each covers. The ideal linear requirement is 24”. Cutleries are spaced at least 1 inch from the edge. Cutleries are aligned properly half Inch from each other. Water goblet should be placed one Inch on top of the dinner knife Standards of Table Set up Prepared by: Rhodora D. Lintot 3. Balance and Uniformity
  • 6. All service equipments are placed on the appropriate side of the cover. Fork and side dishes on the left except the cocktail fork which is placed on the right. The glasses, cups with saucers, spoon, knife and cocktail fork are on the right. Required condiments as well as flower vase are placed at the center of the table. The cutleries are arranged in proper sequence following the order by which they will be serve. Standards of Table Set up Prepared by: Rhodora D. Lintot 4. Order
  • 7. The whole set up should look presentable. Presidential and buffet tables are skirted for banquet function. Presidential and buffet tables are skirted for banquet function. Appropriate color combinations are used. No eyesore is seen in the dining area. Standards of Table Set up Prepared by: Rhodora D. Lintot 5. Eye appeal
  • 8. Set-up is completed on time at least 1 hour prior to the start of operations or 2 hours for banquet functions. Standards of Table Set up Prepared by: Rhodora D. Lintot 6. Timeliness
  • 9. Standards of Table Set up Prepared by: Rhodora D. Lintot