DIFFERENT TABLE SET UP AND GUIDELINES

1. Different
Styles of
Table Set up
Prepared by: Cleofe A.
Maghinay

2. What are the table
implements/utensils
that are used for
dining and serving,
which includes the
flatware,dinnerware,
glassware, and
linens?
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Guide Questions

3. Standards of Table Setting
1.Completeness
2.Cleanliness and
Condition of
Equipment
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3. Order
4. Eye Appeal
5. Timeliness

4. 4
Type of Place Setting
1. Table d' Hote Place
Setting

5. 2. À la Carte Setting
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Contoso business plan
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Type of Place Setting

6. –
an à la carte is the term
used for a menu that has
individually priced dishes.
These dishes are divided
into entrée, salads, main
course and desserts.
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À la Carte Setting/Basic Place
Setting

7. This type of place setting usually consists
of the following table appointments:
• Dinner Knife
• Table Napkin
• Diner Fork
• Water Goblet
• Show Plate
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8. à la carte set-up is commonly used by
most restaurants for the following
reasons:
• this is appropriate for most
occasions;
• basic place settings generally have
fewer utensils;
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9. • sometimes the cup and saucer are placed
on the right side of the spoon, about four
inches from the edge of the table, and;
• often, in less formal settings, the napkin
and/or cutlery may be held together in a
single bundle by a napkin ring.
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11. Table d' Hote Place Setting
a table d' hote menu is a type of
menu that has a set price for
several courses that means ----
“table of the host”.
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12. Table d' Hote Place Setting
all courses are included in the
price and must be paid by the
guest even if they don’t eat
every part of the meal.
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13. Table d' Hote Place Setting
Typically, the menu may have
two to four choices of an
entrée, two to four choices of a
main course and two choices of
dessert.
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15. Styles of Table Set-Up
1. American Style of Table Set-up (also
called Plated Service)
A formal American style place setting retains
the familiar fork on the left, knife on the right
positions common to most dinner table. To use
utensils correctly, start with those farthest
away from the plate and work inward toward
toward the plate
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17. American Style of Table Set-up (also
called Plated Service)
Different
types of
American
style of table
set-up are as
follows
depending
on the
mealtime:
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18. American Style of Table Set-up (also
called Plated Service)
Different
types of
American
style of table
set-up are as
follows
depending
on the
mealtime:
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19. Styles of Table Set-Up
2. French Style of Table Set-
up (also called Gueridon
Service)
Partially prepared foods
are finished cooking on a
rechaud (small portable
stove) that is on a
gueridon (moveable
service trolley).
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20. Styles of Table Set-Up
2. French Style of Table Set-up (also called
Gueridon Service)
The chef de rang (senior waiter) finishes the
preparation of the pre-prepared food near the
guests table and individually plates the
finished foods, then the commis de rang
(lowest ranking waiter) serves the food to
guests from the left-hand side of the guest.
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22. 3. Russian Style of Table Set-up (also
called Platter Service)
• Russian style table settings are formal settings
used for banquets, formal dinner events and any
fine dining restaurants.
• The table setting is distinctive and appealing
whereas the dinnerware, glassware and flatware
are placed precisely on the table.
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24. A cover consists of the following table
appointments:
table napkin, salad fork, fish fork, dinner fork,
charger, dinner plate, salad plate, under-liner,
soup bowl, dinner knife, fish knife, salad knife,
soup spoon, escargot, cup and saucer,
teaspoon, white wine glass, red wine glass,
water goblet, champagne flute, dessert fork,
dessert spoon, bread and butter plate, bread
and butter knife, cruet set and a flower vase.

25. 1. What are the two (2) major
types of place setting?
2. What are the five (5) basic types
of table set up?
3. Enumerate the six (6) basic
standards of table setting.
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28. Thank you