1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food and Beverage Department Date
SOP No:
Department : Food & Beverage Job Title : Banquet
Task : How To Skirt A Table Duration :
Objective : To able to skirt a table according to the department standard
Task Breakdown
STEP (How) STANDARD EQUIPMENT
REQUIRED
1. Personal Hygiene • Hand are clean
• Dry
2. Check table • Table is stable secured, clean & dry
• The cloth is properly laid
• Tables are joined together and aligned
Table
3. Select Skirting • Two piece of skirting
• Laundry or trolley in the back area
• Clean, well pressed, no fold marks, no
stains or tears
Skirting
4. Select skirting pin • Pin must be clean
• Meet the specification
Pin
5. Skirt the table • Ensure the pin are place on top of table
near the edge you are skirting
• Unfold approximately 5 ft of skirting at
a time
• Start approximately 8 inches away from
edge of table
• Skirt to table to using left hand to hold
the skirting to edge of table
• Secure skirt to table cloth by inserting
pin vertically downwards
• Pin should not protrude on external
surface of the skirting
• Ensure the pin secures the skirting of
the cloth
• Pin at 33 inches intervals

2. 6. Walk around the table • When you skirted half one side of the
table
• Ensure skirting is taut]
• Ensure skirting properly secured
• Skirting drops evenly and is just touching
the carpet or floor
7. Commence with second
piece of skirting
• The 2 skirts mist have overlap of 4 inch
8. Check the table once
completed
• The skirting is neat
Developed By : Reviewed By
Name: Name:
Date: Date: