This document discusses how to properly prepare and lay out tables in restaurants. There are two main types of table layouts - formal restaurants typically use tablecloths while informal restaurants often use table mats or runners. When preparing a table, staff should clean, check for defects, and ensure tables and chairs are stable. Tables are typically lined with paper and set with cutlery, plates, glasses and other items in a standard configuration. The proper layout varies depending on factors like available space, customer needs, and type of menu.

1. PREPARING A TABLE
TYPES OF TABLE LAYOUTS
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Laying a table is a mise en place activity
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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
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Area Available
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Demands of the customer
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Type and the extent of the menu
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Organization and policy of the restaurant
PREPARING A TABLE
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Clean with duster
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Physically check the top and the bottom for nails, chewing gum or other
undesirable items.
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Check and clean the chair in the same manner.
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In case of intricate wood work ensure that it is clean.
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Check if the table or chair is wobbly and rectify it immediately.
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Wobbly table or chair can be made steady by use of a thick paper base or cork.
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Chair seat should be checked if it is fixed properly.

2. •
Chairs with covers should be checked for stains or cleanliness.
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Place the tables and chairs in the correct manner, in proper direction.
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Tables must be lined with moulton which could be fixed with
– Drawstring
– Thumb tacks
– Velcro
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Overhang of moulton must be 9 inches
LAYING A TABLE CLOTH
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This is a very important aspect table set-up.
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Table cloth must be clean, well ironed and creaseless.
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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.
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Chairs should be adjusted to be placed in their correct position.
LAYOUT OF ONE COVER
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Equipment and linen used should be clean.
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There must be uniformity of cover.
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Standard cover space is 15” x 24” per person.
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The cover layout will vary as per menu and restaurant type.
Always carry flatware on a clean service cloth.
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Equipment is to be handled only by the base.
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Never put finger inside the glassware.
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Napkin fold should be done the last minute

3. COVER LAYOUT
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First the dinner plate should be laid inverted on the table.
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AP Knife on the right, fork on the left with spaces between them determined by
the dinner plate laid out.
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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.
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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.
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Soup spoon is placed on the right of the AP knife.
Water goblet or tumbler is placed at the tip of the AP knife.
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All items should be half inch away from the edge of the table.
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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.
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Table flatware and cutlery should not be spread out. Cutlery should be grouped
together.
RESTAURANT LAYOUT
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Coffee Shop
8-10 Sq........…..Ft. Per person
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Banquet
10-12 Sq............ Ft. Per person
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Specialty restaurant
15-18 Sq……….Ft. per person