FOOD AND BEVERAGE SERVICES Page 1 of 3 Pages

Class Number: __________

Name: ________________________________________ SECOND QUARTER, Module No. 5
Grade/ Section: _______________________________ Date: November 9- 23, 2020

LESSON 5

Setup the Tables in the Dining Area

Duration: 8 hours

LEARNING OBJECTIVES

At the end of this lesson, you are expected to do the following:

LO 1. discuss how to prepare the table for service;
LO 2. demonstrate proper laying table appointments; and
LO 3. identify the different types of table setting and service.

WHAT DO YOU NEED TO KNOW?

Read the Information Sheet very well, then find out how much you remember and how
much you learned by doing the activities given.

INFORMATION SHEET

Preparing the Tables

All members of the front-of-the-house should be knowledgeable on correct table

setting. Each will be assigned a certain number of tables. Every table on your station must
be properly set before service is given.

The table, table appointments and other service equipment are assets of the
establishment and cost a considerable amount of money. Great care should be taken
while handling it and a strict control system should be employed on the use, breakages,
and pilferage. Regular inventories should be taken to keep check on the costs, and to
identify the right time to make a purchase indent to replace equipment that is in short
supply.

The size and shape of tables depend entirely on the availability of space and the
kind of service employed. Normally, three types of tables are used: the round, the square
and the rectangular.

In a formal place setting everything needs to be geometrically spaced. The

centerpiece must be at the exact center. The place settings should be at equal distances
and the utensils must be balanced. Set up enough tables to accommodate the
reservations and the average number of persons without reservations who are expected.
Using a clean cloth or sponge in a solution of mild detergent and warm water, thoroughly
work the tables before you set them. Check the seats, dusting off crumbs and cleaning
sticky areas.

A professional way of placing the cloth on the table is to place the centerfold at the
center of the table and to simply open the cloth to cover the table top. This method assures
a quick, well centered placement of the cloth. It may be used to replace soiled cloths while
guests are present. If placemats are used, it is simple matter to arrange then neatly on the
clean tables. After the tablecloths or placements are arranged properly, set up the covers.

Carry supplies of dinnerware, glassware, flatware, and napkins to the table on clean
trays. Handle dinnerware by the edges, beverageware by the bases or stems, and flatware
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 FOOD AND BEVERAGE SERVICES Page 2 of 3 Pages
by the waist as you set up the cover. Check and set aside any serviceware that is
damaged or still soiled and return it to the kitchen.

Laying the decorations and the Centerpiece

 Formal arrangement of expensive-looking flowers fits a formal setting.
 For sit down dinners, centerpiece should be low and below the eye level.
 For buffet services, centerpiece can be tall and eye level when diners are standing.
 Candles may be used but must be higher than eye level to avoid distraction of the
flickering lights.
 After table linens have been set, check to see that all centerpieces are fresh and
clean, that candles are replaced and the lights are in working order.
 Salt and pepper shakers, sugar bowls and creamer may be placed at the end of the
table.
 In formal diners, card may be placed above the napkin or dinner plate.
 Cigarette and match holders when needed are placed on top of the setting.

Laying the Dinnerware:

 Place show plate before dinner plate at the center of the cover, one inch from the
edge of the table.
 Place soup bowl with underliner above the dinner plate.
 Place bread and butter plate at the top left of the table at the tip of Dinner fork
 The bread-and-butter plate is placed on the left of the cover, above the tines of the
fork.
 Sugar bowls and salt and pepper shakers are situated at the center of the table.
However, for table set for two that are placed against the wall, the sugar bowl and
shaker need not be placed in the center, but on the side nearest the wall.
Meanwhile, when a large table is being set up and would require several sugars and
creamers, these items should be placed right in the center of the table where all the
guests can conveniently reach them.
Laying the Flatware/ Silverware:
 The placement of the silverware must follow the order in which it will be used on the
right side of the plates.
 The first-used must be placed at the outside of the cover.
 The sharp edge of cutleries facing the plate.
 Place the dinner spoon (bowl up) next to Dinner knife.
 Place the dessert spoon (bowl up) and dessert fork (prongs up) above the plates in
opposite direction.
 Place the butter spreader on the bread and butter plate.
 All flatware should be parallel to one another, one inch from the table.
Laying the Beverageware/ Glassware:
 Water goblet is placed above the tip of the dinner knife, at the right of the cover.
 Other glasses such as wine, liquor, and beer glasses are placed to the right of the
water goblet.
 Not more than three glasses should be placed for every cover.
 Position: Water goblet, Red wine glass, White wine glass.
Another important piece of service equipment in the restaurant operation is the service
station. It is used by the service staff to keep all the service tools, utensils and other small
equipment in one place. It is also used as a landing table for the dishes picked up from the
kitchen en route to the table and the dirty dishes from the guest’s table to the wash-up area.

Methods of Serving

The amount of service ware needed in a cover depends on the type of service and
the meal to be served. There are several types of table service.
There are three methods of serving food, namely: sit-down, buffet, and tray.

1) Tray service – the guest eats his meal on a lined tray. This is common in schools and
hospitals.

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 FOOD AND BEVERAGE SERVICES Page 3 of 3 Pages
2) Buffet service – the guest, moving around the service table, helps himself/ herself of the
food by putting these on his/ her individual plate.

Three types of buffet service include plate buffet, tray buffet, and sit-down buffet.
a) Plate Buffet – diners eat while holding the plate.
b) Tray Buffet – diners uses tray to hold plates and appointments.
c) Sit Down Buffet – diners are provided with tables to eat their food.
3) Sit down service – the arrangement of table appointments is on a designated table and
guests are served by waiters or they may partake from a common pot while sitting down.

Three types of sit down service include French service, Russian service, English service,
and American service.

a) French Service. This is the most elegant and expensive style of service. It originated
from the European nobility and nowadays being enjoyed by a few people who have
the time and can afford the expense of the meal served. This is commonly used in
upscale restaurants, hotel dining rooms, cruise ships, and casinos.
In this type of service, the food is either cooked or completed at a side table. The
food is transferred from the kitchen to the dining area using a cart called a gueridon.
A gueridon or flambé trolley is a small mobile trolley that can be placed alongside
the guest’s table. It consists of one or two burners, a gas cylinder and a work and
storage space for plates and cooking equipment. And food is kept hot using a small
spirit stove called réchaud. This type of service is expensive to implement since it
requires expensive carts and additional skills required of the server.

b) Russian Service. This type of service is very similar to French service. It is very formal
and elegant as well because guests also receive special attention. However, there
are two major differences. First, only one server is needed. Second, the food is fully
prepared in the kitchen and brought to the dining area in platters.
For each guest, hot food is placed on hot plates and cold food on cold plates.
The server carries the platter of food to the dining area. Standing on the left of the
guest the server shows them the food and serves from their right side using a serving
spoon and fork. The guests are served by the server on a counterclockwise
arrangement. The remaining food is then returned to the kitchen.

c) English Service. It is also known as the family style dining or host service. The food on
platters is brought from the kitchen to the host of the dinner. The host then carves the
meat, if necessary, or serves the meal on the plates of the other guests. There are
also times that the dishes are passed around so that the guest can serve themselves.
This is why this service is known to be the simplest and the least expensive.

d) American Service. This type of service is less formal and is very flexible. It can be done
simply and casually or complex and with elegance. This can be used to serve a
guest who wants a quick meal from a casual restaurant or a guest who wants to
enjoy food that is elegantly designed by dining in a five-star establishment. The food,
in this type of service, is individually plated and brought out to the guest.

REFERENCES:

https://www.tutorialspoint.com/hotel_housekeeping/hotel_housekeeping_introduction.htm
https://setupmyhotel.com/formats/house-keeping/123-hotel-rules.html
Jennifer F. Vivas. (2016). Quezon City: Phoenix Publishing House
Laarni A. Urbiztondo. (2016). Manila: Rex Book Store

Property and exclusive use of SAINT LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting and/or uploading of any part of this document and of any form and any means without the prior official written permission of SLC_SFLU, is strictly
PROHIBITED and is subjected to any form of consequences