5. MECHANICS
YOU ARE GOING TO GUESS THE
word/s that best describes the given set of
pictures. You only have 10 seconds to
guess it. State your name before
answering.
16. INFO SHEET NO 4
TABLE LAYOUT
AND SET UP/TABLE
SETTING
17. Table layout and setup refer to how tables are
arranged and prepared in a restaurant or dining
area. This includes arranging tables in a way that
maximizes space and accommodates the number
of guests expected. Setup involves placing items
such as tablecloths, place settings (plates, utensils,
glassware), and any additional decor or
accessories needed for dining. It's essentially
getting everything ready for guests to sit down and
enjoy their meal comfortably.
TABLE LAYOUT AND SETUP
18. The standard set up of a restaurant varies
depending on the type of service. Formal
dining usually requires pre-set up of tables
before service begins. This may be practical
for casual dining, cafeterias and
restaurants in windy areas such as those
along the beach front. Pre ordered menus
will require a complete table set-up before
the arrival of guests.
Table layout and setup
19. 1. Completeness:
Ensure all necessary utensils and equipment are on the
table before serving.
Provide condiments according to client preferences.
Add extra cutlery if needed after taking the order.
STANDARD OF TABLE SET
UP
20. 2. Cleanliness and Equipment Condition:
Ensure all items are clean, sanitized, and free of
damage. Tables and chairs should be stable.
Glasses and cutlery should be free of chips or stains.
Linens and placemats should be clean and fresh.
STANDARD OF TABLE SET
UP
21. 3. Balance and Uniformity:
Maintain even spacing between chairs and covers.
Space cutlery evenly and consistently.
Use the same glasses and cutlery for identical
orders.
STANDARD OF TABLE SET
UP
22. 4. Order:
Arrange flatware according to the sequence of service,
from the outside in. Place equipment on the appropriate
side of the cover. Position glasses, cups, and utensils
based on convenience for the customer.
STANDARD OF TABLE SET
UP
23. 5. Eye Appeal:
Ensure the setup looks presentable and matches the
event's theme. Skirt buffet and presidential tables for
formal functions.
STANDARD OF TABLE SET
UP
25. Setup Procedure:
1. Lay down a clean, unwrinkled tablecloth.
2. Align tables and chairs.
3. Bring cutlery to the table neatly.
4. Follow preset illustrations if required.
STANDARD OF TABLE SET
UP
27. Buffet Setup:
-Arrange dishes from lightest to heaviest.
-Start with cold dishes, then move to hot dishes in
sequence.
-Provide serving utensils for each dish.
-The dessert setup includes plates and spoons for serving.
STANDARD OF TABLE SET
UP
28. A table setting is how everything is arranged
on a table for dining. It depends on factors like the
style of service, the food being served, the number
of people dining, and the type of tableware used.
Typically, for sit-down dining, each diner needs
about 20-30 inches of space, called a "cover." The
number of covers that fit on a table depends on its
size.
TABLE
SETTING
29. Silverware, dinnerware, and glassware
are
arranged in straight lines with even
spacing.
CHARACTERISTICS OF A WELL-SET
TABLE
The linens are smooth and
coordinate well.
30. The centerpiece placement is balanced
and doesn't obstruct views across the
table.
CHARACTERISTICS OF A WELL-SET
TABLE
Chairs are positioned with the chair center
aligned with the plate center, and the front of
the chair under the table's edge for easy
sitting and rising.
31. Flatware must be perfectly clean
and polished, avoiding
fingerprints, water stains, and
food particles.
SETTING A
TABLE
Handle flatware carefully at
its "waist" and use a clean
cloth.
Follow specific placement rules:
spoons on the right, knives with
the cutting, edge inward, forks
on the left, and so on.
32. HANDLING DINNERWARE AND
GLASSWARE
Arrange them as follows:
• Bread and butter plates on the left, above the fork.
• Butter chips on the left, aligned with the water glass.
• Coffee cups with saucers on the right, aligned with flatware.
• Water glasses on the right, above the knife.
• Wine, liquor, and beer glasses are to the right of the water glass.
• Liqueur glasses above table wine glasses for banquets.
• Salt and pepper shakers between covers for banquets.
33. SOUP BOWL
SERVICE
PLATE
NAPKI
N
BREAD AND BUTTER PLATE
W/ BUTTER KNIFE
WATER
GLASS
RED WINE
GLASS
WHITE WINE
GLASS
DINNER
FORK
FISH
FORK
SALAD
FORK
FISH
KNIFE
SERVICE
KNIFE
SOUP SPOON
DESSERT SPOON AND CAKE
FORK
34. Follow these rules:
• Use all fingers to handle dishes, keeping them half an inch from
the table edge.
• Serve full dinner plates with the main item facing the customer.
• Hold plates level for distant guests.
• Use under liners and bread and butter plates when needed.
• Position coffee and teacups to the right-angled towards 4
o'clock.
.
HANDLING DINNERWARE AND
GLASSWARE
35. For glassware:
• Carry clean stemware and glassware on a tray.
• Hold stemware by the stems and tumbler-style glasses by the
bottom.
• Avoid touching glasses' rims or standing them on the rims.
• Never put your fingers in a glass when clearing a table.
• Refill water glasses without lifting them or using a water
pitcher.
HANDLING DINNERWARE AND
GLASSWARE
36. TYPES OF TABLE
SETUP.
1. Centerpiece
2. Salt and pepper shaker Show plate
3. Table napkin
4. Dinner fork
5. Dinner knife
6. Bread and Butter Plate
7. Butter spreader
A la Carte Set-up Dining Tools and Utensils:
37. TYPES OF TABLE
SETUP.
1. Centerpiece
2. Salt and pepper shaker Show plate
3. Table napkin
4. Dinner fork
5. Dinner knife
6. Water goblet
English Set-up Dining Tools and Utensils:
38. TYPES OF TABLE
SETUP.
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Table napkin
5. Dinner fork
6. Bread and butter plate
7. Butter spreader
8. Dinner knife
9. Water Goblet
10. Coffee cup and saucer
11. Creamer set
12. Teaspoon
Breakfast Set up Dining Tools and Utensils:
39. TYPES OF TABLE
SETUP.
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner fork
5. Salad fork
6. Bread and butter plate
7. Butter spreader
8. Dinner Knife
9. Salad Knife
10. Soup Spoon
11. Appetizer/Cocktail fork
12. Water Goblet
13. Dessert spoon
American Set up Dining Tools and Utensils:
40. TYPES OF TABLE
SETUP.
First Approach:
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner Plate
5. Salad Plate
6. Dinner fork
7. Salad fork
8. Bread and butter plate
9. Butter spreader
10. Dinner Knife
11. Salad Knife
12. Soup Spoon
13. Appetizer/Cocktail fork
14. Dessert spoon
15. Dessert fork
Second Approach:
16. Water Goblet
French Set up Dining Tools and Utensils: Note: 2
approaches are required.
41. TYPES OF TABLE
SETUP.
First Approach:
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner Plate
5. Salad Plate
6. Soup bowl with underliner
7. Dinner fork
8. Fish fork
9. Salad fork
10. Bread and butter plate
11. Butter spreader
12. Dinner Knife
13. Fish knife
14. Salad Knife
15. Soup Spoon
16. Dessert spoon
17. Dessert fork
18. Teaspoon
Second Approach:
19. Water goblet
Russian Set-up Dining Tools and Utensils: Note: 2
approaches are required.
45. NAPKI
N
SERVICE
PLATE
SOUP BOWL ON
PLATE
BREAD AND BUTTER PLATE W/ BUTTER KNIFE
WATER
GLASS
WHITE WINE
GLASS
RED WINE
GLASS
FISH
FORK
DINNER
FORK
SALAD
FORK
FISH
KNIFE
SERVICE
KNIFE
SOUP SPOON
DESSERT SPOON AND CAKE
FORK
ANSWER
50. ASSIGNMENT
Direction:
1. Look at the three different table setup scenarios:
• A la Carte Set-up
• Basic Set-up
• English Set-up.
2. illustrate each setup and label each utensil.
3. Pay attention to where each item goes on the table.
4. Keep your drawings neat, accurate, and creative.
5. Remember to show the differences between each setup.
