TABLE APPOINTMENTS

1. Table Appointments

2. Table Appointments
Meal time and all other times that food is served, have a social function. This is
a time when people come together to eat, talk and share experiences. People
join with others at mealtime because it is enjoyable to share a meal. The table
setting, the way the meal is served and the behavior of those at the table add to
the enjoyment people get when they eat together.
Meals are enjoyed when a table is set with the comfort and convenience of the
people in mind. The table need no be elaborate to make it attractive. However, a
table should be well laid so as to stimulate people appetite.
The equipment and other things used to set a table are called table
appointments. They include the table linen, dinnerware, flatware and center
pieces.

3. What is Table appointments?
Table appointments are everything that is needed for serving and eating a meal
at a dining table. The appointments required differ according to the food served
and size of the meal. For example, a soup tureen is not required when soup is not
served.
The term “table appointment” refers to all those items used in table setting.
This would include flatware, glassware, linens, accessories, and decorations. Read the reference information
contained in this unit.

4. Different Table Appointments: Setting A Dining
Table
Setting a dining table is almost as important as your food. It is not as difficult as it
seems. An attractive table adds to the environment of a meal. In setting a
dining table, you need a "place setting" (a spot where each item is placed) for each
diner.
Place setting includes the following table appointments or any items used to set a
table.
 dinnerware (cups, bowls, and plates)
 flatware (spoon, forks, and knives)
 glassware (all shapes and sizes)
 napkins
 centerpiece
 place mats or table cloths (optional)

5. Preparing the Table

6. Table setup plays an important role in contributing to the appearance of the table.
A table setting in Western countries is mainly in one of two styles: service à la russe
(French for "in the Russian style"), where each course of the meal is brought out in
specific order; and service à la française (French for "in the French style"), where all
the courses for the meal are arranged on the table and presented at the same time
that guests are seated. Service à la russe has become the custom in most
restaurants, whereas service à la française is the norm in family settings.
Place settings for service à la russe dining are arranged according to the number of
courses in the meal. The tableware is arranged in a particular order. With the first
course, each guest at the table begins by using the tableware placed on the outside
of place setting. As each course is finished the guest leaves the used cutlery on the
used plate or bowl, which are removed from the table by the server. In some case,
the original set is kept for the next course. To begin the next course, the diner uses
the next item on the outside of the place setting, and so on. Forks are placed on the
left of a dinner plate, knives to the right of the plate, and spoons to the outer right
side of the place setting.

9. Principles of Preparing Covers
• Each table cover needs space of 24 to 30 inches wide.
• Crockery and cutlery must be placed 2 inches away from the edge of the table.
• Knives are placed on the right of the dinner plate whereas forks are placed on the left.
• Butter knife is placed on the side plate.
• The cutting edge of the knives must be towards the plate.
• Table napkin must be neatly folded and placed on the side plate.

10. Laying the table cloth
• Before laying the tablecloth, the table and chairs should be in their correct position. The table top
should be clean and the table leveled with care to ensure that it does not wobble. If the table wobbles
slightly, a disc sliced from the cork will correct the problem. Next, the correct sizes of the tablecloths are
folded, known as the screen fold.
• Check the table for steadiness and position it for ease of access for service. If the table is unstable, it
must be stabilized.
• Stand centrally between two legs of the table.
• Position the folded cloth on the table with two woven edges towards you and the two folds of the
concertina facing away from you.
• Position the vertical center crease in the center of the tables, holding the corcertina fold.
• Lean across the table and release the bottom layer of the cloth to hang over the far edge of the table.
• Re-position the horizontal crease of the cloth in the center of the table.
• Release the hold on the center fold and draw the top fold towards you.
• Having centered the cloth both vertically and horizontally, the cloth should now be positioned with an
equal drop all around, with the folds of the cloth covering the legs.

11. Setting Table for Formal Dining
This type of table setup is required for formal events like corporate lunch or dinner, or
a wedding party. The formal dining contains multiple courses and second helpings
are not offered. This table setup looks as follows −

12. Setting Table for Casual Dining
This table setup is required for informal events like holiday parties and gatherings. Casual
dining can contain multiple courses and service staff offers or serves second rounds of helping
when a guest requests for it. This table setup appears as follows −

13. Setting a Buffet Table
This set up is required for catering to large groups of people. Buffet
table setting can be done in numerous ways depending upon the size
and shape of the place, the menu, and the number of guests.
• The food items are placed in a sequence from lightest to heaviest,
starters to desserts, or coolest to warmest.
• Cutlery is placed on the guest tables.
• Glasses, cups, and saucers are placed on a separate table to avoid
congestion.
• Table decoration pieces are placed such that they do not interfere
with the food items.
• Plates are stacked not more than 15 plates per stack.
• Paper napkins are placed between the plates.