The document outlines standards for table setup in restaurants. It states that fine dining usually requires pre-setting tables before service with all needed utensils, dishes, glasses and equipment. There must be even spacing between items and cutlery, with clean and presentable setup that is balanced, orderly and appealing to customers. Setup must also be completed in a timely manner before service begins.

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