Table setting

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Table Setting
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Recognize the importance of table setting in food and beverage service
operations
2. Demonstrate the different types of table setting
3. Apply the techniques in setting the different types of table service
In this section, it will provide knowledge on how to set a table in accordance
to the requirements of the outlet.
Introduction
Planning a dinner and need a reminder of how to set a proper table
setting and where the cutlery should be placed around the tableware.
Setting a table is the same for casual and formal dining. It is the
arrangement of the table appointments used by one person. An attractive
table adds to the environment of a meal.
A cover is the amount of space allowed for one person and it covers a
space of 50-60 cm. Tables are set for convenience and comfort of dinners.
How to Set a Table
You can use a tablecloth or placemat to cover the table. When you sue
a tablecloth, it should cover the table with about 30 cm overhanging on all
sides of the table. The tablecloth should be well ironed with no creases and
it must hang evenly on all sides.
Points to Remember when Laying a Table
Flatware for place settings must be immaculate and polished, once
these basics are covered, the rest is detail. Immaculate and polished
flatware excludes that with the following:
1. Fingerprints.
2. Water stains.
3. Bits of food particles.
Rules when Handling Flatwares

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1. Always handle flatware at its “waist” not at the top, which will go into
the guest’s mouth, nor at the bottom, where fingerprints will show.
2. Always use a cloth napkin or clean cloth when handling flatware to
avoid getting fingerprint on it.
3. Use a clean lint-free cloth to wipe down wet flatware to prevent water
marks. Only water makes them, only water removes them.
4. When resetting or replacing flatware at a table with guest present,
carry the flatware in a cloth pouch or folded napkin envelop atop a
salad plate; remove the flatware from the pouch and place it for the
guest’s use. This is very good dining room technique and maintains
the illusion of cleanliness and sanitary conditions throughout the
restaurant.
5. Place pieces of flatware parallel to each other, and perpendicular to
the edge of the table. A flatware setting should be opposite its mirror
image if an even number of covers is placed at one table.
6. If it is tarnished, don’t use it. Return it to the kitchen.
7. In the dining room, carry small quantities of clean, polished flatware
on a napkin lined plate, the napkin folded to create a pocket for the
silverware.
Laying Flatware
1. Spoons go on the right of the cover and to the right of any knives, with
the front up.
2. Knives go on the right, with the cutting edge facing the center of the
cover.
3. Forks go on the left, with the tines, facing up, with the exception of the
cocktail or oyster forks, which are placed at the extreme right of the
cover beyond the teaspoons.
4. Dinner knives and dinner forks are placed next to the plate and on the
right and left side, respectively, and the rest of the service is then
placed on the appropriate sides in order of use.
5. Butter spreader are placed across the top edge or on the right side of
the B&B Plate, with the handle either at right angles or parallel to the
edge of the table.
6. Dessert forks are placed just before they are needed. Or, dessert
utensils, typically a dessert fork and dessert spoon may be placed
above and centered over the entrée plate.

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7. Breakfast and luncheon forks and spoons, when no knives are set, are
plate to the right, with the forks closest to the plate in order of use,
and the spoons to the right of the forks in order of use.
Dinnerwares and Glasswares: Rules in Placement
Dinner wares must be immaculate. It must not have cracks or chips,
and if there is no pattern on the china, it should be vibrant and clear – not
faded. Glass wares must also be immaculate – with no fingerprints, streaks,
water marks, chips or cracks.
Position specific plates and pieces of glassware as follows:
1. Bread and butter plates are placed at the left of the cover. If
there is sufficient space on the table, the top rim of the B&B
plate should be to the left of and parallel to the top of the tines
of the entrée fork. Otherwise, place the B&B plate directly above
the tines of the entrée fork.
2. Butter chips are placed on the left of and on a line with the
water glass, toward the center or left side of the cover.
3. Coffeecups are last set with the top of the saucer in a line with
the top of the last piece of flatware on the right.
4. Water glasses are placed to the right of the cover immediately
above the point of the meat or entrée knife.
5. Wine, liquor, and beer glasses are placed to the right of the
water glass in a straight line in order of use. The straight line
may be angled, with each other successive glass being slightly
lower than the one to its left.
6. Liqueur glasses or port wine glasses when they are set for the
banquets are placed above the line of table wine glasses.
7. Salt and pepper shakers for banquets are placed between covers
in a line parallel with the bases of water glasses.
Rules in Handling Dinner wares
1. Place dishes on the table and remove dishes from the table using the
four fingers of your hand, putting the four fingers under the lower
edge of the plate, and resting the thumb along the upper edge and
outer rim of the plate.
2. Lower plates to the table, and placed them where they should be
positioned one-half inch from the edge of the table.
3. Place full dinner plates with the main item facing the customers,
unless the chef has suggested alternate placement.

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4. Practice holding plate’s level with your arm fully extended so you can
place dishes in front of guests sitting at the far side of the booths.
5. Use underliners and B&B plates when appropriates.
6. Place coffee and tea cups with the handles to the right, and slightly
angled – pointing to about 4 o’clock form the customer’s point of view.
Rules in Handling Glasswares
1. Carry clean, empty stemware and glassware on a beverage tray.
2. Always handle stemware by the stem.
3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
4. Never handle glasses by the rims or stand them in the rims. The rim is
the weakest part of the glass.
5. Never put fingers in a glass when clearing a table.
6. Clear glassware onto a beverage tray.
7. Refill water glasses without lifting them from the table, if it is possible
to do so. Lift water glasses to fill them, or remove them from the table,
only when necessary. Otherwise, simply take the water pitcher to the
table and refill the glasses.
General Table Setting Guidelines
1. The lower edges of the utensils should be aligned with the bottom rim
of the plate, about one inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it
approximately one inch away from the plate’s side.
3. To eliminate fingerprints on the handle, hold flatware by the “waist”
the areas between the handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place setting,
or approximately 24 inches from the center of one place setting to the
middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with
water, and the wine ready to be served before the guests are seated.
6. The water glass should be placed approximately one inch from the tip
of the dinner knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at
one time.
9. When an uneven number of people are seated, the odd-numbered
place settings are laid opposite the middle of the even-numbered place
settings.

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Different Types of Table Setting
American Setup

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Buffet Setup
Dishes in a buffet shall be arranged from the lightest to the heaviest.
1. Set up shall start with cold dishes to include cold appetizers,
cold platters and salads with dressing. A salad plate shall be set
up for the cold dishes.
2. Hot dishes shall be laid down in proper sequence, following the
principle lightest to heaviest. Sequence will be:
a. Soup (if any)
b. Rice
c. Pasta
d. Vegetables
e. Seafoods
f. Chicken
g. Pork
h. Beef
A serving spoon and fork underlined in a plate shall be
provided for cold and hot dishes as well as dessert.
3. The last portion of the buffet will be the dessert, along with the
dessert plate and dessert spoon.

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Napkin Folding
1. Demonstrate the different types of napkin folding.
2. Identify what particular napkin folds are appropriate for such
occasion.
3. Perform the folds in the shortest time.
In this section, it will provide information on different napkin folding
classified as simple folds, and each one is explained with clear, step-by-step
diagrams.
Introduction
Some napkin folding are suitable for decorating a table centerpiece
than individual place-setting.
Apart from clean hands and a good working space, all you need to
create the napkin designs is a square of piece fabric. Linen, cotton, or
synthetic fabrics, in embroidered or printed damask, are all suitable, so long
as their texture and color are right for the effect required.
You will need to starch the material first, in order to give it sufficient
stiffness, and ironing is also recommended for complex pleating and less
amenable fabrics.
Before attempting any of the projects, it is a good idea to practice the
techniques on a piece of paper. Mastery of these different folds, will help you
to achieve perfect results.
How to Use a Napkin
The purpose of a napkin is to blot the lips and wipe fingertips. Its
shape and size are affected by the formality of the occasion, a factor that

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also determines the placement of the napkin, the fold, the color, texture and
pattern and whatever napkin rings are provided.
The Placement of the Napkin
At a formal affair, to conserve space at a fully appointed place setting,
the napkin is centered on the service plate, a placement that brings the
napkin closer to the diner. If the hot soup is in place when the diner comes
to the table, the napkin is placed to the left of the forks.
At an informal meal, the napkin is placed wherever and however the
host chooses; in the center of the plate, to the left of the fork, above the
plate, under the plate, on the bread and butter plate, in the wine glass,
draped over the chair, wrapped around the flatware on a buffet, or arranged
decoratively in a container.
Formal Points of Napkin Folds
1. The 20-inch napkin is the easiest size to fold into a decorative shape.
2. For shape retention, before folding a napkin, lightly starch the fabric
and iron out the creases.
3. Heavy fabrics hold shape well and are suggested for vertical napkin
folds.
4. Lightweight fabrics are recommended for horizontal napkin folds.
5. Fabrics with a pattern on one side expose the reverse weave and
change the appearance of the napkin fold.
The Basic Folds
The Pyramid
This classy napkin folding
technique is simple, fast, and
can be made easily with most
napkins. If the napkin being
used is thin and flops easily
then iron it with light starch
prior to folding and it will turn
out perfectly!

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Lay the napkin face down in
front of you.
Fold the napkin in half
diagonally.
Rotate the napkin so the
open end faces away from
you.

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Fold the right end up to meet
the far corner, ensuring the
edge of this new fold lays on
the centerline as shown.
Repeat the last step with the left
side, folding the left tip up to the
far corner, creating a diamond
shape with a seam running down
the center.
Turn the napkin over, keeping
the open end facing away from
you.

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Fold the napkin in half by
bringing the farthest point of
the diamond up and back to the
nearest point.
Turn the napkin over again, this time
keeping the open end facing towards
you.
Fold the napkin along the
center seam and you have a
neat, sturdy pyramid. If your
napkin won't stand neatly then
you may need a little starch.

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The Bird Of Paradise
This is a classic and classy
napkin folding technique
that requires a stiff napkin.
If you don't have any dinner
napkins made of stiff linen
then a light starching
should fix you right up.
Lay the napkin face down in front of
you.
Fold the napkin in half.

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Fold the napkin in quarters.
Fold the napkin in half diagonally,
creating a triangle.
Orient the triangle so the open tip is facing
away from you.
Fold the right corner diagonally towards
you - laying it down along the centerline
of the triangle, making a new tip
pointing towards you. An iron can make
this important fold a whole lot easier.

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Do the same with the left corner, fold it diagonally toward you and
press it down next to the previous fold. Now you have a diamond,
you're rich! Yay!
Fold the two "wings" that you
just made in folds 6 and 7
under so that you have your
original triangle shape back.
Once again an iron can make
a world of difference.
Fold the triangle in half by
bringing the center seam
towards you and allowing the
ends to fall.
This bird's
almost ready
to fly, but
first you
must give it
some
feathers. While holding the base
firmly to keep your folds
together, pull up the four 'flaps'
created by the napkin's corners.

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Pretty cool fold, isn't it? It makes you wonder if there are people sitting
around in basements performing experimental napkin folds while the rest of
us are sleeping. This fold can be difficult if you don't use an iron or have a
fairly stiff napkin so be prepared to put a few minutes into making each
one.
The Bishop's Hat
This is a classic dinner napkin fold,
but it can be difficult to line up the
corners in the cap. Some starch and
an iron make it easier to be precise
while folding this one.
...and yes I know it's not sitting in
the center of the plate, next time I'll
stay out of the cooking wine, I
promise.
front of you.

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Fold the dinner napkin in half
so that the open end is towards
you.
Fold the far-right corner
diagonally towards you, resting
the point in the center of the
side closest to you.
Fold the near-left corner
diagonally away from you,
resting it so that it lays right
next to the previous fold.

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Flip the napkin over and orient it so it points to the far-left and to the near-
right.
Fold the bottom half of the napkin
up and away from you, laying it so
the far edges run on top of one
other.
Reach underneath of the
napkin and pull out the flap on
the right, making the near-side
come to two points as seen in
the picture.
Gently roll the left half of the left
triangle over and tuck it's end
underneath the right triangle.
Flip the napkin over, points pointing
away from you.

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Fold the right-triangle to the
left, tucking it's end into the
other triangle.
Open up the hat and press the material
inside down to fill it out so that it becomes
circular, this may take a little fidgeting.
There you go, now all you need is a little
bishop to wear it.

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The Rosebud
This sophisticated cloth napkin design
benefits from stiff material or light
starch. A hot iron will also make it
easier to be exact.
Lay the napkin face-down in front of
you.
Fold the napkin in half diagonally.

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Orient the napkin so the open end points away from you.
Fold the far-right corner up
diagonally so that the point
rests on top of the far
corner. The edge of this new
flap should lay right on the
center line.
Repeat step four on the other side,
bringing the left-most corner up to meet
the far corner, creating a diamond shape.
Flip the napkin over while keeping
the open end pointing away from
you.
Fold the bottom of the napkin up
about 3/4's of the way as shown and
press the fold down well.

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Flip the napkin over.
Curl both sites up so they meet in the
middle and tuck one into the other.
Stand it up and straighten it out. If you
have trouble keeping the points even,
break out the iron and back track to the
folds that mess up your alignment. Is it
me or do these look like Egyptian
headgear?

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The Sail
This is one of the simplest standing
napkin designs there are, but you
will still need a stiff napkin if you
expect it to stand without flopping
over. Who'd have thought you'd be
starching your dinnerware?
Lay the napkin face-down in front of
you.
Fold the napkin in half and
orient the open end towards
you.

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Fold the far-right corner
diagonally to the center of the
side that is closest to you. The
edge of this flap should run
down the center of the napkin.
Repeat the last step with the
other side, folding the far-left
corner diagonally to rest right
alongside the previous fold.
Fold the napkin in half by
bringing the center seam up from
the work surface and allowing the
ends to fall backwards. Smooth
down the folds so it stands nicely
and whala! A fast and easy
standing-fold for your dinner
party. Now you can sail across
the seas on your dinner plates.

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The Candle
So you want something easy
and elegant? Something that
looks nice and fancy but
doesn't take a boat-load of
time? Try this one on for size.
front of you.
diagonally.
Orient the napkin so
the open ends point
away from you.

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Fold the long side up
just about an inch.
Press this fold down
well or it will interfere
with the next step.
Starting at either end,
tightly roll the napkin into
a cylinder. Take care to roll
it straight so it will stand
solidly
Tuck the end of the roll into the base on the
backside and stand it up. Put those matches
down, it's not a real candle. Jeesh, you're just
like a child.

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The Crown
Do you want your dinner
guests to feel like royalty but
have no red carpet? Treat
them like kings and give them
all crowns! Then you can use
this napkin to wipe the
cheese out of that
introduction.
This napkin folding design
just doesn't work well without
a little starch in the cloth, if
it's sagging it's ugly so take
your time and get it right
Lay the napkin face-down in
front of you.
diagonally.

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Orient the napkin so the open
ends are pointing away from you.
Fold the right-corner up so that
the point rests directly on top of
the middle-corner. The edge of
this new flap should lay on the
center line of the napkin.
Repeat step four on the other side,
bringing the left-most corner up to
meet the middle-corner, creating a
diamond shape.
Fold the bottom of the napkin up about
2/4's of the way and press this fold
down well.

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Fold the smaller triangle down so the point rests on the near edge of the
napkin. Press
Curl the left and right sides of the napkin
up so they meet in the middle and tuck
one into the other.
Stand it up and tug at it where
needed to even it up and round it
out. If your napkins are too limp
then think of starch as to make
them good and stiff.

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The Goblet Fan
The goblet fan is one of the
easiest goblet folds to
accomplish. There is no
ironing needed and almost any
napkin will do.
Lay the napkin face-down in front of you.
Fold the napkin in half and
orient the open end towards
you.

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Fold the napkin into quarters.
Fold the napkin in half to crease
it and then open it back up.
Accordion folds the napkin,
ensuring that the center crease
lands on an accordion fold. This
will keep the ends even.
Finish accordion-folding the napkin
and it should look similar the picture
shown here.
Firmly grasp one end of the fan
and fold it over about an inch,

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allowing the other end to open up.
Place the folded end into your glass and
spread out the fan. Use it to cool off
your food and amaze everyone with
your horrific table.
Table Skirting
After reading this Information
Sheet, you should be able to:
1. Enumerate the basic styles of table skirting.
2. Identify the different materials used in table skirting.
3. Perform table skirting.
In this section, it will provide information on different basic designs and
illustrations of table skirting suitable for such occasions.
Introduction
Nothing against all stemware and dinnerware and no offense to the
flatwares and other essential pieces but few of us patiently work our way
through assembling and arranging everything in particular to the
appearance of our buffet tables.
Today, table skirting can take its own cue from the everyday world –
and grow more naturally out of the spirit of such event. The changing
seasons, the holidays, the food to be served even the location of the buffet
table can provide inspiration. Thus, creating charming settings for such
event is empirical. Table skirting gives your table setting an artistic effect
and evoke any mood you wish for such occasion.
Table setting is a cloth or paper draped from the edge of the table to
the floor. The art of clothing the table to covered its undesirable parts. It is

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done to make the occasion special. Normally covers the front and sides of
the table, but not the top. A table skirt can be pleated or not. It can cover
the front and sides of the table or not, back and sides.
Materials Needed in Table Skirting
1. Tablecloth 5. Sequins
2. Skirting cloth (usually 25 yards) 6. Tassels
3. Pins 7. Beads
4. Thumb tacks
Functions
1. Use to cover the legs of the table from vie2w in decorative way.
2. Gives elegance to the tables usually in celebrations.
3. Creates uninterrupted and attractive visual impressions.
4. Provide complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme
events.
Guidelines
1. Check if the legs of the table are tight and sturdy.
2. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
3. Tablecloths are always white in color to observe if the table is hygienic
or not. But there are some instances where colored tablecloths are
used like in themed events which are necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage to
make presentable and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and
the floor. There should be a ½ inch to 1 inch gap in between.
6. Make sure that the tablecloth is bent much and not loose. It may
affect the overall appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8. Direct safety and sanitation at all times to prevent further accidents.
9. Clean as you go (CAYGO).
Principles
1. Form – is defined as the overall profile for your work.
2. Accent – things that you place which gives emphasis to the skirting. It
may be sequins, tassels etc.

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3. Texture – the state of materials used. Whether coarse, smooth, shiny,
etc.
4. Contrast – it is where opposite attracts to each other. May be in color
combination or in general look with the flowers.
5. Space – refers to the gap within the table skirting techniques used.
6. Harmony – this indicates a fused and unified look for the skirting
creation.
7. Balance and Proportion – simply denotes that what is on the right side
should be also what is in the left. It must look perfectly the same at
which angle you may see.
The Rule “Secure the First Side before the Other”
1. Place the tablecloth on top of the table.
2. Secure first the narrow sides. Put thumbtacks on the first side.
Afterwards, pull the cloth and put some thumbtacks on the opposite
side.
3. Do the same thing on wide sides of the table.
The Parts
1. Unseen – also tagged as the back part. It is the area not usually seen
when facing the table. It is when the guest’s lap is positioned.
2. Side – there are two sides: right and left. Area next to the unseen.
Simple and normally basic technique is used.
3. Pillars – part where it creates a separation between the sides and the
focal.
4. Focal – the front part. Usually given attention and is the center of
attraction, a mixed of the basic and advance technique is used and
placed in this part.
The Table Setups
Table skirting is usually applied for buffet table setups for different
occasions. Forms and sizes differ but what’s important is that they are
connected to each other for us to perform table skirting. Below are some
buffet table setups where we could apply our skill.
(PICTURE)
The Designs

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Now, get ready to practice your creative skill competency on table
skirting!
A. First Technique: Setting the Top Cloth
1. Spread the tablecloth across the table. Make sure the surface is
free from any bulges for this will affect the outcome of the design.
2. Tightly pin the excess garment of the tablecloth using thumbtacks
to the under portion of the table. Make sure it is very tight for this
will be the base of our designs.
B. Second Technique: Single Pleats
1. Use thumbtacks to tightly hold the skirting cloth and tablecloth to
the table.
2. Measure or estimate the length of the pleats of your chosen
design.
3. Pin the skirting cloth base on the length of the pleats you want to
make.
4. Fold the skirting cloth according to your length and pin the edge.
Use this to measure the length of the next pleats and mark it with
a pin. This is done to maintain its proportion and consistency.
5. Fold back the skirting cloth and pin it. Now, you already have the
first pleats.
6. Repeat the procedures to make the next pleats.
7. Finish three consecutive single pleats.
C. Third Technique: Double Pleats
1. To start the double pleats, repeat the procedures done in the
single pleats.
2. Get the half measurement of your desired length and pin it.
3. Fold the cloth twice the length of the latter. (half measurement)
4. To maintain the consistency and its proportion, use the latter to
measure the next pleats and mark it using the pin.
5. Get the center of the folded cloth, spread it towards the base and
pin both sides.
6. The final output – three double pleats.
D. Fourth Technique: Diamond Pleats
1. Do the procedures for the single pleats.
2. Repeat the procedures but make sure you have ½ or ¼ space of
your desired length for every folded cloth. Make consecutive folds
that would be divisible by two (we will pin it together).
3. Now, measure the space between the folds just to make sure.
4. Pin the measured spaces.

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5. Start the next folds from the measured spaces.
6. Get the center of the fold and press it. This is called a candle.
Make sure that the candle will all be aligned with each other.
7. Put the two candles and pin it together.
8. Do the same for every candle.
9. Put the two folds together from the pinned candles.
10. Do the same procedures for the next folds; make sure that all
pons are aligned properly.
11. Diamonds made from ten candles.
E. Fifth Technique: Diamond Pleats for Corners (Pillars)
1. Do the procedures when making candles but disregard putting
spaces for every fold.
2. Repeat the procedure until you get the desired number of pleats.
3. Use the first fold to measure the next folds.
4. Pin every fold. Repeat the procedures, making folds that will be
divisible by two.
5. Press the center of the folds to make candles.
6. Get the two folds from the center and pin it.
7. Get the candles from the left and pin it to the paired candles.
8. Do the same procedure to the right side.
9. Get the next pleat to the left and pin it again. Have a small length
of allowance for every pin.
10. Do the same procedure in the right side.
11. Do the procedures when making a diamond (gather the pleats
together and make the shape).
12. Make sure that the small diamonds made were all in proportion.
13. Sample diamond corner.
F. Sixth Technique: Butterfly Pleats
1. Make several folds from the lower edge of the skirting cloth.
2. Pin the folds together making a crumpled cloth.
3. Arrange both sides of the folded and pinned pleats.
4. Spread both sides to make a beautiful butterfly.
G. Seventh Technique: Rose Pleats
1. Repeat the procedures for making a butterfly in a corner or pillar.
2. Arrange the right side of the folds, gathering the garment together
and pinning it.
3. Repeat procedure number 2.
4. Make as many clusters as you can, depending on your chosen
design.

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5. Insert your finger to the back of the fold and pull it, arranging it
very beautifully.
6. Repeat the steps for the next folds.
7. Three roses were made. This is also called ruffles.
The skirting designs can be made out of anything in your mind. You
could make any design you wish based on how creative you can get!
Here are some of the creative table skirting designs and concepts for
your practice.

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Setting the Mood/Ambience

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1. Apply the techniques involved in welcoming and greeting the guests.
In this section, skills on welcoming and greeting the guests will be discuss
to be able the students learn the basics procedures the techniques involved.
Ambience
Ambience is the atmosphere, mood, character or feel of the
restaurant.
The way in which you lay the tables creates an atmosphere and sets
the scene for the meal ahead. Original touches for presenting everyday
items, such as napkins, transforms the functional dinner to something
really special.
1. Lighting
Lighting in the restaurant creates the mood for the dining
experience. Candles create an intimate atmosphere, as long as guests
can still see what they are eating. Bright lights are more suitable for a
high turnover fast food establishment.
2. Room Temperature
The experience of eating out should be pleasurable, relaxed and
comfortable. If the room is too hot, it quickly becomes uncomfortable
and stuffy, so ventilation and cooling are necessary considerations for
summer. In winter it is also important that customers can take off
their overcoats and eat in comfort, without becoming too cold. Log
fires are enticing features of some winter dining rooms.
3. Music
Soft ballads and instrumental music is suitable for most dining
areas. People want to be able to have a conversation white eating.
However, this is often dependent on the theme of the restaurant, some
restaurants feature loud popular music to attract customers.
4. Flowers and other decorations
Type and position of flowers and other decorations should be
selected with consideration of customers’ needs. They should not be
intrusive that you cannot see the person who is sitting opposite you at
the table! Objects on the table must be kept below the eye level of
guests when seated.

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Flowers should not have a strong scent as this can overpower
the aroma of the food and wine served.
Centerpieces should not overwhelmed or interfere with the table
setting or service to the table.
5. Privacy
The privacy of customers in the restaurant needs to be taken
into consideration, to ensure their comfort. Tables should be placed
far enough apart so that wait staff can move freely between them, and
not invade the customers’ space or bump them (it is customary to
allow 90 cm between tables). Tables should not be placed too close to
high-use areas such as the waiters’ station, bathroom or the service
doors from the kitchen. Near the main door tends to be a draughty
area due to the constant opening and closing of the door, so tables are
best sheltered from this area.
Some restaurants use partitions or screens to increase the
privacy of tables in difficult areas. Remember to keep the emergency
exits clear at all times to ensure the safety of patrons.
6. Background noise
Calm, relaxing environment is essential for a great dining
experience. Customers should not be disturbed by noise from the
kitchen, loud staff or noisy workers. Often people on tables for two
tend to like a quieter and more private corner of the restaurant, so
avoid placing them near a large group that may become noisy.
The main entrance of the restaurant is often the checkpoint for
the customers’ perception of the establishment and table setting. The
goal is to make a good impression with a perfectly uniform setting
throughout the restaurant presented to guests when they enter.

Table setting

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