Table Setting Presentation

2. Table setting
refers to the manner in which the table
appointments and foods are arranged on the
table or any surface for dining.
How a table will set depends on:
- the style of service desired
- the food to be served
- the number of people who will dine
- the type of table appointments to be
used

3. Cover
Cover -
the space and the
table
appointments set
for each diner

5. Plate
Knife Spoon
Plate – is placed at the center of
the cover.
– is placed at the right
side of the plate, with
its blade or sharp edge
toward the plate.
– is placed at the right
side of the knife with
its face upward.

6. Cup and Saucer
– is placed at the right side
above the spoon. is placed at the top most
part above the knife.
Teaspoon
Water glass
Bread and
Butter Plate Napkin Fork
– is placed at the left side of the plate
with its sharp edge facing upward
– is placed vertically at the
center above the plate with
its face upward at the left.
– is placed at the left side
after the fork.
– is placed at the left of the
service plate above the fork.

7. - When a
beverage is
served with the
dessert, the
dessert spoon
and fork may
be laid above
the plate.
-Table
appointments must
be placed one inch
away from the edge
of the table.
- The salt and
pepper shakers are
placed between
each cover.
- The butter spreader
is placed across the
bread and butter
plate.

11. Table d’Hote Cover Setup
A table d’Hote menu is known for having a set price for a meal including a certain
number of courses.
In this menu, the table is preset so all the necessary tableware for the entire
meal are already laid out.
Table setup may vary according to what the first dish is based on the order of the
guests. If a soup is the first dish, soup spoons should be set together with the
rest of the tableware. Meanwhile, if fish or other items like escargot snails are on
the menu, the appropriate dining utensils should also be included in the setup.

13. salt and pepper shaker
bread and
butter plate
butter spreader/butter
knife
dinner fork
dinner knife
dinner plate
table napkin
dessert
spoon and
dessert fork
water
goblet

14. salt and pepper shaker
dessert
spoon and
dessert fork
water
goblet
dinner knife
butter spreader/butter
knife
bread and
butter plate
table napkin
dinner fork

15. salt and pepper shaker
dinner plate
butter spreader/butter
knife
bread and
butter plate
table napkin
dinner fork
water
goblet
show plate
fish plate
salad plate
soup bowl with
underliner
oyster fork
fish fork
soup spoon
salad knife
fish knife
dinner knife
salad fork
dessert spoon
dessert fork red wine glass
white wine
glass
champagne
flute
coffee cup & saucer
teaspoon

16. salt and pepper shaker
butter spreader/butter
knife
bread and
butter plate
table napkin
dinner fork
water
goblet
show plate
oyster fork
fish fork
soup spoon
salad knife
fish knife
dinner knife
salad fork
dessert spoon
dessert fork
red wine glass
white wine
glass
champagne
flute
coffee cup & saucer
teaspoon

17. Standards in
Table Settings
Completeness
• All the necessary tableware should be set before the service starts.
• Coffee or tea must be with sugar or creamer.
• Placemats can be set up when the table is not covered with a
tablecloth.
• Condiments should be set on the table and refilled when
appropriate.
• Client requirements and cover adjustments should be provided
before food orders are served.

18. Standards in
Table Settings
Uniformity and Balance
• There should be even spacing between chairs and covers or the
table setting for each guest.
• Same glassware and crockery and cutlery items should be provided
for guests who have the same food orders.
• Cutlery items should be aligned properly with the same distance
from the edge of the table.

19. Standards in
Table Settings
Order and Timeliness
• All service equipment should be on the appropriate side of the
cover.
• Glasses, cups and saucer, knives and the cocktail fork should be on
the right side.
• Forks and knives except for the cocktail fork should be on the left
side.
• Condiments should be at the center together with the centerpiece.
• Cutlery items should be arranged according to the sequence they
are going to be used.

20. Standards in
Table Settings
Eye Appeal
• The whole setup should look presentable.
• Presidential and buffet tables should be skirted for banquet events.
• Appropriate color combinations should be observed.
• Appropriate centerpiece and decors should be used.

21. Standards in
Table Settings
Hygienic Practices
• The hands are washed and dried clean when setting up the table.
• Tablecloths, napkins and other linen items are pressed and freshly
laundered before these are made ready for use.
Table napkins and other linen items are not overly-handled during
the napkin folding and the table set up.

22. Preparing and Adjusting the
Service Environment
• Restaurant Temperature
• Lighting
• Music
• Table Decorations and Floor
Display
• Hygiene and Sanitation
The ambiance is an
important element in the
overall dining experience.
As a food and beverage
service staff, you should
consistently monitor the
environment during
service to ensure that it is
in line with the policy and
requirements of the
establishment. Most
venues will have a
standard policy regarding
the following elements: