This document provides guidelines for properly setting up tables and arranging table appointments. It details the proper placement of linens, dinnerware, glassware, and flatware. Rules are outlined for carrying equipment to the table, sanitizing items, and ensuring each place setting is balanced. Specific instructions are given for arranging plates, glasses, utensils and other items by course. The document emphasizes handling items properly, using appropriate table linens for different occasions, and arranging place settings in a logical order for ease of use.

1. Setting up
Table
Appointments
in the Dining
Area

2. Learning Task 1:
Identify the names of
table appointments. Write
your answer on the sheets
provided
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3. Guide Questions :
What are the table
implements/utensils that are
used for dining and serving,
which includes the flatware,
dinnerware, glassware,
hollowware and linens?
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4. Rules in Laying Covers/ Table
Set-Up
1. Before setting the table, ensure that
the chairs and tables are in their best
condition and correct positions, the
tabletop should be clean and that
the table is level and not wobbly.
2. Always consider the convenience
and comfort of the guest in placing
the table appointment.
3. Be creative and artistic in setting the
table
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5. Rules in Laying Covers/ Table Set-
Up
4. For formal setting, the table on which a
tablecloth is to be spread should be first covered
with silence or base cloth (Damask), for the
following reasons:
• to protect the diner's wrists and elbows from the
table’s sharp edges;
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the
rattling of crockery and cutlery, and;
• to absorb moisture in case liquid spills on the
table.
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6. Rules in Laying
Covers/ Table Set-Up
5. Carry equipment to
the table on clean trays
or service plate,
handling dinnerware by
the edge without
touching the surface,
glassware by the stems
or base and flatware by
the handles.
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7. Rules in Laying
Covers/ Table Set-Up
6. Sanitize, check and
set aside damaged and
soiled table
appointments. Crockery
and cutlery should be
spotlessly clean, and the
glassware should be
well-polished. Chipped
or cracked equipment
should not be used.
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8. Rules in Laying
Covers/ Table Set-Up
7. The establishment
monogram/logo should be
visible to the guest.
8. Each cover should be
well-balanced, and it should
observe ideal space for a
cover, the opposite side
should be exactly similar,
so as to give a well-
balanced look.
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9. Rules in Laying
Covers/ Table Set-Up
7. The establishment
monogram/logo should be
visible to the guest.
8. Each cover should be
well-balanced, and it should
observe ideal space for a
cover, the opposite side
should be exactly similar,
so as to give a well-
balanced look.
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12. General Rules of Laying
Table
Appointments/Implements
+ Centerpiece
+ 1. When deciding on a table center
piece, keep it low. If a bud vase is used
as a central decorative piece, it should
not be very large or tall as that
obstructs the view of guests sitting
opposite each other.
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13. General Rules of Laying
Table
Appointments/Implements
+ Centerpiece
+ 2. Table decors should be reasonably
low so that they do not obstruct guest’s
vision.
+ 3. Heavily scented flowers should be
avoided, as they affect the flavor of the
food.
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14. Table Linens
+ 1. Table linens are spread
evenly on the table and laid
properly according to standard
procedure.
+ The central fold of the tablecloth
should be in the middle of the
table and all the four edges
should just brush the seats of
the chairs.
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15. + 2. White and pastel plain
clothes are used for more
formal occasions, but not
mandatory, and usually
patterned or colored
tablecloths are used for casual
dining. The only rule is to make
sure those linen patterns and
china patterns don't clash.
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16. + 3. Collect correct size of the
tablecloth for the table to be
clothed and the linen should be
free from holes and stains and
well ironed and used without
creases.
+ 4. Silence pad or base cloth is
used for formal setting and it
should be placed evenly on the
table so that the edges do not
hang down below the tablecloth.
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17. + 5. Tablecloth is laid over the
silence pad or directly over the
table.
+ For formal tablecloth, 16” to 24”
for both the length and width for
the drop is required. Then, for
informal tablecloth, fewer drops
usually 10” to 15” are suggested.
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18. +6. Placemat is set up when
the table is not covered
with tablecloth. It is placed
at the center of the cover.
+7. Linen napkins should be
folded elegantly and
placed in the center of the
dinner plate
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19. Dinnerware
+ 1. Chargers or dinner plates
should be placed on the table
first at the center of the place
setting.
+ 2. Bread and butter plate are
placed left of the cover,
directly above the tines of the
dinner fork.
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20. + 3. Do not place items such
as coffee cups, teacups,
and/or dessert plates on the
table if it crowds your guests.
It is appropriate to bring
those items to the table after
the main course has been
cleared and the dessert is
served.
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21. + 4. For dessert --- dessert
plates and coffee/teacups
will be set out after dinner.
If a fork is to be used with
dessert, this will be placed
on the dessert plate. A
dessert spoon should have
already been set above
the dinner plate.
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22. Beverage Ware/Glassware
+ 1. Water glass/goblet is placed at the right of the
cover, 1 inch above the tip of the dinner knife.
+ 2. Wine glasses are placed to the right of the water
glass either in a straight line or in a triangular fashion.
+ 3. No more than 3 glasses are allowed on the table at
one time, in exception for table d’ hote or pre-set
menu. Additional glasses may be placed after the
used ones are removed.
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23. Flatware
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+1. Flatware’s are to be placed in order
of use. In other words, the diner will
start at the end and work his way in.
The first course will use silverware
farthest from the dinner plate, while the
last course will utilize the silverware
closest.

24. +2. Handle flatware (cutlery) without
touching the eating surface
perpendicular to the table from the
edge of the table so that handles are
line and 1 inch d up and should be
arranged according to the courses
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25. +Forks are placed to the
left of the cover with the
tines pointing up.
+ • Knives are placed to
the right of the dinner
plate with the cutting
edge of the blade
toward the plate.
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26. +Spoons are laid with
bowls up at the right of
the cover.
+• Dinner knives and
forks are laid about 11-
13 inches apart, so that
the dinner plate may be
easily placed between
them.
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27. +Oyster and
cocktail forks
are placed at
the extreme
right of the
cover, after the
spoons.
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28. Dessert flatware’s
+ they are placed at the top
of the cover with the
handle of the dessert
spoon towards the right
of the cover and handle
of the dessert fork
towards the left of the
cover.
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29. + Butter spreader may be
placed across the top
edge of the bread and
butter plate in a parallel
line with the table or
across the right side of
the bread and butter
placed perpendicular to
the table edge.
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30. +Coffee spoons should be
placed on the saucer.
Coffee/tea mugs are not
used for a formal dinner
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31. + The placement of utensils is guided by the
menu, the idea is that when laying, the utensils
place it in an "inside-out” order. Most of the
time, complete meal courses follow this meal
pattern.
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35. + The learner communicates the explanation of
their personal assessment as indicated in the
Learner’s Assessment Card. • The learner, in
their notebook, will write their personal insights
about the lesson using the prompts below.
+ I understand that ___________________.
+ I realize that ________________________.
+ I need to learn more about __________.
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36. Thank you Presenter name
Email address
Website address
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