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MODULE IN
FOOD AND BEVERAGE
SERVICES SHS
QUARTER III
WEEK
4-5
WHOLE BRAIN LEARNING SYSTEM
Prepare the Dining Room/
OUTCOME -BASED EDUCATION
Restaurant Area for Service
TECHNICAL VOCATIONAL AND LIVELIHOOD
GRADE
FOOD AND BEVERAGE
SERVICES Development Team 11 /12
Writer: Manuel V. Pe Benito

Editor:
SECOND
Reviewer: Aerel Christian P. Aguila
LEARNING SEMESTER
Layout Artist: MODULE WEEK 4-5

Management Team: Vilma D. Eda Joye D. Madalipay

Lourdes B. Arucan Juanito S. Labao

Marju R. Miguel
 What I Need to Know

This module contains lessons on the different preparations done in the dining
room and restaurant prior to actual service. It starts from taking table reservations up to
the physical set-up of the dining area and service stations. These will set the mood and
ambience of the restaurant as well as to ensure that actual service will go smoothly. In
your journey through the discussions and different tasks, you are expected to:

Content Standard:
The learner demonstrates understanding of concepts, and principles in
preparing the dining room/ restaurant are for service.

Performance Standard:
The learner demonstrates knowledge and skills in food and beverage service
related to table setting, table skirting, and napkin folding in accordance with the
proper procedures and guidelines

Learning Objectives:
3.Set-Up tables in the dining area
3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on
the table
3.4 Fold properly and laid cloth napkins on the table appropriately
according to napkins folding style
3.5 Skirt properly buffet or display tables considering symmetry, balance
and harmony in size and design
 Lesson Setting up Table
3 Appointments in the Dining
Area

What’s In

Definition of Technical Terms

To become competent and skilled waiter/waitress and managers, you should be
familiar with the common terminologies that you will come across in the process.
Table Setting Refers to the way in which the table appointments and food
are arranged on the table for dining. How the table should be
set depends on:
• the style of service to be used;
• the menu to be served;
• the size of the table, and;
• the available table appointment.

Table These are table implements/utensils that are used for dining
Appointments and serving, which includes the flatware, dinnerware,
glassware, hollowware and linens.

Cover A cover is the space required on a table for table appointment

for one person to partake of a meal. This is considered as the
smallest unit in the table setting (approx. 24 by 15 inches). An
imaginary line may be drawn to define the cover about 1 to 1
½ inches from the table edge.

Place Setting The arrangement and the way to set a table with tableware
and for serving and eating for a single diner. Factors such as
the menu or type of food to be served, the size of the table,
and the style of service largely determine this.

Table These are items essential to complete the table set- up which
Accessories include salt and pepper set/shakers, cruets, ashtray, flower
vases and tent menu.
 What’s New

Setting up all the table implements/appointments to be used in the restaurant is

very important. Proper location and principles in setting up must be considered to
emphasize its usefulness and ease of dining in the restaurant.

Rules in Laying Covers/ Table Set-Up

General Rules for Table Setting

1. Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the tabletop should be clean and that the table
is level and not wobbly.
2. Always consider the convenience and comfort of the guest in placing the table
appointment.
3. Be creative and artistic in setting the table but make sure it will not contradict
the principles in table setting and be careful not to overcrowd the table.
4. For formal setting, the table on which a tablecloth is to be spread should be
first covered with silence or base cloth (Damask), for the following reasons:
• to protect the diner's wrists and elbows from the table’s sharp edges;
• to keep the tablecloth firmly in place.
• to protect the surface of the table and prevent the rattling of crockery and
cutlery, and;
• to absorb moisture in case liquid spills on the table.

5. Carry equipment to the table on clean trays or service plate, handling

dinnerware by the edge without touching the surface, glassware by the stems
or base and flatware by the handles.
6. Sanitize, check and set aside damaged and soiled table appointments.
Crockery and cutlery should be spotlessly clean, and the glassware should be
well-polished. Chipped or cracked equipment should not be used.
7. The establishment monogram/logo should be visible to the guest.
8. Each cover should be well-balanced, and it should observe ideal space
for a cover, the opposite side should be exactly similar, so as to give a well-
balanced look.
Example of Table Set Up

25 20
26 24
21 19
27 23
22 18

9
8
15
1 7 16
6 14 17
2 3 4 5
10 11 12 13
Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at
counterclockwise motion)

1. Table Napkin 10. Diner Knife 19. Red Wine Glass

2. Salad Fork 11. Fish Knife 20. Champagne Flute
3. Fish Fork 12. Salad Knife 21. Water Goblet
4. Dinner Fork 13. Soup Spoon 22. Dessert Fork
5. Show 14. Escargot 23. Dessert Spoon
Plate/Charger/base
Plate
6. Dinner Plate 15. Saucer 24. Cruet Set/Crockeries
7. Salad Plate 16. Coffee Cup 25. Flower Vase
8. Soup Under-liner 17. Teaspoon 26. Bread & Butter Knife
9. Soup Bowl 18. White Wine Glass 27. Bread & Butter Plate

General Rules of Laying Table Appointments/Implements

Centerpiece

1. When deciding on a table center piece, keep it low. If a bud vase is used
as a central decorative piece, it should not be very large or tall as that
obstructs the view of guests sitting opposite each other.
2. Table decors should be reasonably low so that they do not obstruct guest’s
vision.
3. Heavily scented flowers should be avoided, as they affect the flavor of the
food.

Table Linens

1. Table linens are spread evenly on the table and laid properly according to
standard procedure. The central fold of the tablecloth should be in the
middle of the table and all the four edges should just brush the seats of
the chairs.
2. White and pastel plain clothes are used for more formal occasions, but
not mandatory, and usually patterned or colored tablecloths are used for
casual dining. The only rule is to make sure those linen patterns and
china patterns don't clash.
3. Collect correct size of the tablecloth for the table to be clothed and the
linen should be free from holes and stains and well ironed and used
without creases.
4. Silence pad or base cloth is used for formal setting and it should be
placed evenly on the table so that the edges do not hang down below the
tablecloth.
5. Tablecloth is laid over the silence pad or directly over the table. For formal
tablecloth, 16” to 24” for both the length and width for the drop is required.
Then, for informal tablecloth, fewer drops usually 10” to 15” are
suggested.
6. Placemat is set up when the table is not covered with tablecloth. It is
placed at the center of the cover.
7. Linen napkins should be folded elegantly and placed in the center of the
dinner plate.
Dinnerware

1. Chargers or dinner plates should be placed on the table first at the center
of the place setting.
2. Bread and butter plate are placed left of the cover, directly above the tines
of the dinner fork.
3. Do not place items such as coffee cups, teacups, and/or dessert plates on
the table if it crowds your guests. It is appropriate to bring those items to
the table after the main course has been cleared and the dessert is
served.
4. For dessert --- dessert plates and coffee/teacups will be set out after
dinner. If a fork is to be used with dessert, this will be placed on the
dessert plate. A dessert spoon should have already been set above the
dinner plate.

Beverage Ware/Glassware

1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip
of the dinner knife.
2. Wine glasses are placed to the right of the water glass either in a straight
line or in a triangular fashion.
3. No more than 3 glasses are allowed on the table at one time, in exception
for table d’ hote or pre-set menu. Additional glasses may be placed after
the used ones are removed.

Table Accessories

1. Sugar bowls and salt and pepper shakers are generally placed in the
center of small tables. But when table is large, several sets are needed.
2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud
vase should be placed in between the covers at the center of the table.
3. Coffee/tea must go with sugar and milk/creamer.
4. Salt and pepper shakers are placed adjacent with the centerpiece.
5. Ashtrays are placed at the center of the table.

Flatware

1. Flatware’s are to be placed in order of use. In other words, the diner will
start at the end and work his way in. The first course will use silverware
farthest from the dinner plate, while the last course will utilize the
silverware closest.
 2. Handle flatware (cutlery) without touching the eating surface
perpendicular to the table and 1 inch from the edge of the table so that
handles are lined up and should be arranged according to the courses.
3. No more than three of any flatware’s are ever placed on the table, except
when an oyster fork is used in addition to three other forks. If more than
three courses are served before dessert, then the utensil for the fourth
course is brought in with the food; likewise, the salad fork and knife may
be brought in when the salad course is served.

• Forks are placed to the left of the cover with the tines pointing up.
• Knives are placed to the right of the dinner plate with the cutting
edge of the blade toward the plate. Technically, one should only use
a knife if one is cutting meat; however, up to three knives can be
placed on the table, in order of use.
• Spoons are laid with bowls up at the right of the cover.
• Dinner knives and forks are laid about 11-13 inches apart, so that
the dinner plate may be easily placed between them.
• Oyster and cocktail forks are placed at the extreme right of the
cover, after the spoons.
• Dessert flatware’s are not normally on the table unless the number
of flatware is small, in which case, they are placed at the top of the
cover with the handle of the dessert spoon towards the right of the
cover and handle of the dessert fork towards the left of the cover.
• Butter spreader may be placed across the top edge of the bread
and butter plate in a parallel line with the table or across the right
side of the bread and butter placed perpendicular to the table
edge.
• Coffee spoons should be placed on the saucer. Coffee/tea mugs
are not used for a formal dinner.

The placement of utensils is guided by the menu, the idea is that when laying, the
utensils place it in an "inside-out” order. Most of the time, complete meal courses
follow this meal pattern.

1. Appetizer, Starter or Hors d'oeuvre

2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert
 What is It

Type of Place Setting

1. À la Carte Setting/Basic Place Setting – 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.

This type of place setting usually consists of the following table appointments:
• Dinner Knife
• Table Napkin
• Diner Fork
• Water Goblet
• Show Plate
Additionally, 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;
• 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.

2. 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”.
Usually, 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.

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.
 Image 2.0: Informal Place Setting Image 3.0: Formal Place Setting Usually,
fewer utensils and serving dishes will appear on the table for informal table settings.
Generally, informal table settings will be identified and adjusted depending on the
type of meal that will be served. Most of the time, informal table settings will often be
used in casual restaurants and private gathering. Formal table settings are set for
multiple courses both in private homes and restaurants. The basic rule for a formal table
is for everything to be geometrically spaced: the centerpiece at the exact center; the
place settings at equal distances; and the utensils are balanced.

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
the plate

Different types of American style of table set-up are as follows depending

on the mealtime:
Image 4.0: American Breakfast Set-up (as food is served)

Image 5.0: American Lunch Set-up (as food is served)

Image 6.0: American Dinner Set-up (as food is served)

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). 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.

Image 7.0: French Table Set-up

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.

Image 8.0: Russian Table Set-up (as food is served)

 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.

Standards of Table Setting

1. Completeness
• All needed utensils: dinnerware, glasses and other equipment are set on
the table prior to serving orders.
• Required condiments are set up before service.
• Client requirements as stated in the event order are available properly
installed before the start of the function.
• If pre-set up is made, additional cutleries are completed prior to service.
2. Cleanliness and Condition of Equipment
• All pre-set equipment must be immaculately clean, sanitized with
sanitizing detergent, wiped dry, and free of spots or water marks.
• No wobbly tables or chairs.
• No chipped/stained glasses and plates or damaged tines of cutleries.
• Linen is fresh, no foul odor clean, without spots or stains and not
wrinkled
3. Balance and Uniformity
• There is even spacing between chairs and covers.
• Cutleries are spaced at least one inch from the edge.
• Same equipment is set-up for the same order.
• Cutleries are aligned properly, with the same distance from the edge.
4. Order
• All service equipment is placed on the appropriate side of the cover.
• The cutleries are arranged in proper sequence following the order by
which they will be served.
• Fork and side dishes are on the left side.
• Folded paper napkin (if used) on the left side under the fork.
• Water glass is placed on the right side, about an inch on top of the dinner
knife.
 • The glasses, cups, saucer, spoons, knife and cocktail fork are on the
right side.
• Required condiments as well as flower vase are placed at the center of
the table.

5. Eye Appeal
• The whole set up looks presentable.
• Presidential and buffet tables are skirted for banquet functions.
• Appropriate color combinations are used.
• No eye sore is seen in the dining area.
• Appropriate centerpiece and other decors are provided for.
6. Timeliness
• Set up is completed on time –- at least 30 minutes prior to the start of
operation or banquet functions. How the table should be set depends on:
✓ the style of service to be used;
✓ the menu to be served;
✓ the size of the table, and;
✓ the available table appointments.

Remember!

In table setting, common sense should be the best guide when one is not sure of what
to do. Anything that is not needed on the table, or is not required by the menu, need
not to be set.
 What’s More

Table Napkin or Serviettes

A table napkin or serviette is a rectangular cloth or paper used at the table for
wiping the lips fingers and protects the clothes while eating. It is usually small and
folded. Napkins may be of the same color as tablecloths, or in a color that blends with
the decor of the restaurant. Napkins should be spotlessly clean and well-pressed.

Functions of Table Napkin

1. Table napkins serve a very practical function and they can be decorative
as well.
2. They can be used to wipe food and drink from the mouth and face, or
they can be placed in the lap or under the chin to protect clothes while
eating.
3. Napkins can also serve as coasters when setting down a drink or soak
up small spills at the table. Napkins can also cover an occasional cough, but
etiquette dictates they should not be used for blowing your nose at the table.

Types of Table Napkin

The two major types of table napkins include paper and cloth napkins.

1. Cloth napkins are often referred to as linen napkins, although they may
be made from a variety of fabrics, such as cotton, polyester, twill, damask or
blends of several materials.
2. Paper napkins are disposable, making them convenient for everyday
use and used with small children.

Standard Size of Napkins

1. Dinner – 20 x 20 inches (perfect square)
2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides
4. Cocktail napkin – 6 to 7 inches at all sides
 Cloth napkins come in several sizes; each size is tailored to a specific use. A
beverage napkin used when serving drinks and hors d’oeuvres, like most cloth
napkins, is square, about five inches in each side. A luncheon napkin is a couple of
inches larger, and a dinner napkin larger still. The theory, evidently, is that the more
food and drink that is served, the more potential there is for spillage, so the bigger the
napkin must be to catch it.

Factors to Consider in Selecting Proper Table Napkin Folding

Dining room is better served using the correct style and size of napkin fold, and
the right color in respect of the room décor. As the objective of creating a beautiful
napkin fold is to enhance table presentation and create a harmonious atmosphere,
there are things to consider in selecting proper style of table napkin. Every case is
different as it depends a great deal on the circumstances. For example, the location of
the venue, the occasion of the celebration, the choice of napkin fold, the shape of the
glass and above all, individual taste, style and ambiance.

1. Height of Ceiling – high standing napkins are more appropriate in

rooms where the ceiling is high and vice versa. However, if the view from the
dining room window or balcony is a gift of nature or picturesque view, it is not
advisable to use a napkin design that conflicts with that view. Obviously, this
principle is not applicable to special events where a suitable napkin fold honors
the purpose of the formal occasion. In a restaurant situation uniformity between
all tables is very important.

Image 9.0: Example of high standing napkins

2. Style of décor in the Dining Area – if the dining room and table setting
is quite unconventional in its style of decor, a plain napkin fold will be more
suitable to enhance the modern look, where as an elaborate fold would be more
appropriate in a retro style of setting.
3. Table Surface - should the dining room table have a glass top or a
highly polished surface (e.g. shiny and sliding tablecloth), you may find certain
table napkin designs that will hold it shape. There is no shortage of designs to
choose from to overcome this situation.

Image 10.0: Example of table napkin designs with highly polished surfaces

4. Folded Napkin in a Glass – a folded napkin in a glass has no doubt that

can create a magnificent visual effect to the entire dining area. This is a very
suitable choice for the following:
a. Pavilion - a wedding reception for
example — when the emphasis is on
creating a sumptuous setting and, as is
often the case, the ceiling is nothing special to
look at. It is also very appropriate for
banqueting venues where all the guests take a
seat at the table at the same time, and the
first course is already on the table. There
are occasions where space at the table is at a
premium and no space for a napkin.

b. Round Table – a napkin in a glass is

also better suited to a round table rather than
one that is long and narrow as it gives a
sumptuous eye-catching effect. On certain
occasions, where an individual gift
is part of the celebration, it makes even more
sense to have the napkin in a glass in order to
create more
space on the table. A folded napkin in a glass
does have its disadvantages however, as tall napkins could obscure any
decorations in the middle of the table such as flowers, decorative candles,
or candelabras.
 Basic Style of Table Napkin Folds

1. Banana Napkin Fold

1. Lay the napkin face – down in and fold the napkin in half and
position the open end towards you.
2. Fold the near – left corner diagonally, resting it so that it lays right
next to the previous fold. Do the same on the other side.
3. Flip the napkin over and turn 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.
4. Gently roll the left half of the left triangle over and tuck its end
underneath the right triangle. Fold the right – triangle to the left, tucking its
end into the other triangle.
5. Open the hat and press the material inside down to fill it up.

2. Birds of Paradise Napkin Fold

1. Lay the napkin face – down and fold the napkin in half and orient the
open end towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the triangle
so the open tip is facing away from you.
3. Fold the right corner diagonally towards you – laying it down along the
center – line of the triangle, making a new tip pointing towards you. An iron
can make this important fold a whole lot easier. 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.
4. Fold the two "wings" and fold the triangle in half by bringing the center
seam towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the four
'flaps' created by the napkin's corners.

3. Pyramid Napkin Fold

1. Lay the napkin face down in front of you and fold the napkin in half to
form a triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this new
fold lays on the center – line as shown and 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.
3. Fold the napkin in half by bringing the endpoint of the diamond to the
back to create a triangle with two open folds in front.
4. 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.

4. Candle Napkin Fold

1. Lay the napkin face down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to
roll it straight so it will stand solidly.
 4. Tuck the end of the roll into the base on the backside and stand it up.

5. Bishop Hat Napkin Fold

1. Lay the napkin face – down in front of you.

2. Fold the napkin in half to from a triangle with the open ends point away
from you.
3. 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.
4. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
7. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.

6. Crown Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in
half to from a triangle with the open ends point away from you.
2. Fold the left – 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 and repeat step four on the other side, bringing the left –
most corner up to meet the middle – corner, creating a diamond shape.
 3. Fold the bottom of the napkin up about 2/4's of the way and press
this fold down well.
4. Fold the smaller triangle down so the point rests on the near edge
of the napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the
middle and tuck one into the other

7. Standing Fan Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half and
orient the open end towards you.
2. Fold the napkin like an accordion starting at either narrow end. Leave one
end with 2 – 3 inches of unfolded napkin to support the standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold
them in diagonally, tucking them under the accordion folds.
5. Open it and stand it up.

8. Fan in the Goblet Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half and
orient the open end towards you.
2. Begin accordion folding from the bottom, all the way up to the top. Make
each fold about 3/4" - 1" wide. Fold the pleated napkin in half.
 3. Insert the napkin into the goblet, folding the first inch or so under (as
shown) to keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if
needed to keep the fan intact.

9. Rosebud Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half
diagonally. Orient the napkin so the open-end points away from you.
2. 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.
3. Repeat step two 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.
4. 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

10. Lotus Napkin Fold

1. Lay the napkin face – down in front of you.

2. Fold all the corners of the napkin in so the tips rest at the center.
3. Fold the two right corners of the napkin in so the tips rest at the center and
once all the tips are folded you are left with a square about 1/4 the size of
the unfolded napkin.
 4. Flip it over. Fold the corners in so they meet in the center and then place
something sturdy in the center, or hold it with your fingers and reach
underneath each corner and pull out the flaps to create petals

Table Skirting

Table skirts offer more coverage than typical tablecloths that leave the legs and
space under the table exposed. They are an inexpensive solution for covering
weathered, damaged or unattractive tables. From start to finish, a lot of work goes into
making table skirts to custom-fit table sizes and shapes.
Like a skirt in a wardrobe, a table skirt is a way to dress up a table. Similar to
tablecloths, they wrap around the edge of a table leaving the top uncovered. Chosen
in a fabric to match existing décor, a table skirt adds style and function to a room.
Table skirting is just as the name implies---a skirt for a table.

Table skirts consist of two components:

Top Cloth

Skirting Cloth Skirting Cloth/Banquet Cloth

1. A long cloth used for table skirting. Usually this cloth is intended for
buffet and banquet table to accommodate big crowd for more festive mood.
2. For a buffet table, the minimum size of the tablecloth required is 2x4
meters.
3. Table skirts can range from formal and decorative to simple and casual,
depending on the fabric you choose. Satin, embroidered upholstery fabric
and bright white fabric of any material usually create a more formal look.
Floral patterns, neutral cottons, and solid or patterned polyester fabrics can
 be used for everyday table skirting that can be washed as needed and
requires little upkeep.

Pointers to Remember in Table Skirting:

1. Observe sanitation in handling materials.
2. Thumbtacks and pins should not be visible.
3. When tucked or touched, pinned cloth should not fall off.
4. Equal distance of folds should be observed.
5. Clarity of folds and design.
6. Cloth does not touch the floor.

Preparation
1. Mark your fabric with fabric chalk, according to the measurements
you took off the table, adding 1/2 inch to each side.
2. To create straight lines, use a straight edge or yardstick.
3. To create a circular line, pin one end of a string that is half the
length of the circular table measurement to the center of the fabric and tie
a piece of chalk to the other end.
4. Press the chalk onto the fabric and draw a circle by rotating the
string around the center where the other end of the string is pinned in
place. Cut the fabric along the chalk lines with sewing scissors.

Measuring
1. Measure your table from the floor on one side to the floor on the
opposite side with a tape measure.
2. If your table is circular or square, this is an enough measurement.
If your table is rectangular, measure the other way across from the floor on
one side to the floor on the opposite side. This will give an accurate size
for the needed fabric of your table skirting task.

Procedure for skirting:

1. Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials as follows:
a. Buffet Table d. Pins
b. Top cloth e. Thumbtacks
c. Skirting Cloth f. Thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the
table.
4. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
5. Get the center front of the table.
 6. Fold the skirting cloth to the center to get the middle.
7. Start fastening the cloth pushes a pin down to secure it on the
edge of the table.
8. Measure equal distances for folds and pin down making sure that
the skirting is securely fastened on the tablecloth.
9. Skirt the table using and combination of pleats.
10. Make sure that all sides of the table are equally skirted and
covered.

Basic Styles of Table Skirting

Image 11.0: Box/Single Panel Image 11.0: Double Box/Pleated Box

Image 12.0: Side Pleated Image 13.0: Diamond

Image 14.0: Scallop Image 15.0: Butterfly

 Image

16.0: Tulip

What I Have Learned

Self-Check 3.1 Enumeration

Directions:
Provide what is asked by the following questions or statements. Write your answer in
your activity notebook.
1. Give at least five (5) general rules for table setting.
2. What are the two (2) major types of place setting?
3. What are the five (5) basic types of table set up?
4. Enumerate the six (6) basic standards of table setting.
5. Enumerate the ten (10) basic styles of table napkins.
6. Enumerate the seven (7) basic styles of table skirting.
7. What are the four (4) factors to consider in selecting proper table napkin
folding?

Self-Check 3.2 Labelling/Identification

Directions:
Based on the given image below, name the different table appointments in a
clockwise direction. Please write your answers on your activity notebook.

6
8
10
5 9 11

1 13 12

14
4 3 2 17 16 15

Self-Check 1.4.3 Identification

Directions: In a counterclockwise direction, analyze the given illustration below

whether each table appointment was placed according to the rules of laying table
appointments. Write “C” if it was laid correctly, and “W” if otherwise. Write your
answers from 1 to 20 in your activity notebook.
 Self-Check 3.4 True or False

Directions:
Based on what you have learn from the previous lesson, write “T” if the statement is
CORRECT, and write “F” if otherwise. Then, write the word or phrase that makes the
statement incorrect. Write your answers in your activity notebook.

________ 1. The large plate that is also called as charger and serves as an under-
liner plate for the plate holding the first course.
 ________ 2. The placement of utensils is guided by the menu, the idea is that the
guest will use the utensils in an "outside-in" order.
________ 3. If bread and butter knife was used, the bread plate goes above the
salad fork, with the butter knife placed diagonally across the edge
of the plate, handle on the right side and blade facing down.
________ 4. The largest of the forks, also called the entrée fork , should be placed
on the left of the plate. Other smaller forks for other courses are
arranged to the left of the dinner fork, according to when they will be
used.
________ 5. Often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.
________ 6. The dinner knife is set immediately to the right of the plate, cutting edge
facing inward.
________ 7. Beverage ware of any kind -- water, wine, juice, and iced tea are placed at
the top right of the dinner plate, above the knives and forks.
________ 8. The napkin is folded or put in a napkin ring and placed either to the left of
the forks or on the center of the dinner plate. Sometimes, a folded
napkin is placed under the forks.
________ 9. If shellfish are to be served, the oyster fork goes to the left of the
spoons.
________ 10. If the salad is served after the entree, the small salad fork is placed to
the right of the dinner fork, next to the plate.

What I Can Do

Activity 3.1 Performance Task

Directions: After practicing the different style of table napkins, perform the following
table napkin folds/styles. Ensure to document your performance while folding the
napkins. Paste your printed pictures/output in your activity notebook after each
required style of napkins.

Materials needed: 10 pieces dinner table napkins (20” x 20”)/ handkerchief & water
goblet/ glass

Required table napkin folds/styles:

1. Standing Fan 4. Pyramid 7. Banana
2. Bishop Hat 5. Standing Candle 8. Rose Bud
3. Birds of Paradise 6. Crown 9. Fan in the Goblet

RUBRIC FOR PERFORMANCE TASK EVALUATION

Score/s
The student was able to:
1 2 3 4
• perform with clean and well-pressed table napkins
• handle the napkins sanitarily
• uses the tips of the fingers and back of the hand for creasing
• properly positioned napkins for ready for folding
• fold with well-defined lines
• neatly piled folded napkins
• completely fold/performed all the required table napkin
styles/folds
Highest possible score: 28
Lowest possible score: 7

Activity 3.4 Performance Task

Directions:
Create one (1) fancy table napkin design. Familiarize and write the procedures
sequentially. Use kitchen towel as your table napkin. Ensure to document your output
and paste in your activity notebook.

RUBRIC FOR PERFORMANCE TASK EVALUATION

Score/s
The student was able to:
1 2 3 4
• show creativity (design) and accuracy (procedures)
 • perform with clean and well-pressed table napkins
• handle the napkins sanitarily
• uses the tips of the fingers and back of the hand for creasing
• properly positioned napkins for ready for folding
• fold with well-defined lines
• neatly pasted his/her output
Highest possible score: 28
Lowest possible score: 7

Answer Key

Self-Check 3.1

1. Furniture should be in the best position and correct position; always consider the convenience; be
creative and artistic; properly set up the lines; proper handling of table implements; check and
sanitize; cover should be well-balanced
2. Ala carte Setting, table d’hôtel Place Setting
3. French Set Up, Russian Set Up, American Set Up, Breakfast Set Up, American Lunch Set Up,
American Dinner Set Up
4. Completeness, Cleanliness and Condition of Equipment, Balance and Uniformity, Order, Eye
Appeal, Timeliness
5. Banana, Birds of Paradise, Pyramid, Candle, Bishop Hat, Crown, Standing Fan, Goblet Fan, Rose
Bud, Lotus
6. Box Pleats, Double Box Pleats, Side Pleats, Diamond, Scallop, Butterfly, Tulip
7. Height of Ceiling, Style of Décor in the Dining Area, Table surface, Folded Napkin in a Glass

Self-Check 3.4
Self-Check 3.2 Self-Check 3.3
1. True
1. Show plate/ Charger 1. W
2. True
2. Dinner Fork 2. W
3. True
3. Salad Fork 3. W
4. True
4. Table Napkin 4. W
5. True
5. B&B Plate 5. C
6. True
6. B&B Knife 6. C
7. True
7. Centerpiece 7. C
8. True
8. Salt and Pepper Shaker 8. C
9. False
9. Dessert Fork 9. C
10. False
10. Water Goblet 10. W
References

Mila, Jay C. Food and Beverage Services NCII, Quarter 1 Module: Prepare
the Dining Room/Restaurant Area for Service. Misamis Oriental: National
Secondary Technical School Opol – Division of Misamis Oriental.

Roldan, A. & Edica, B. (2018). Food and Beverage Service and Customer Relations
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STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
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William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)

Laya, J. (2011). The Foundation of Hotel And Restaurant Management – An

Introductory Approach (Unpublished Material). Philippines. (pp. 68, 77-78)

STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB Food and
beverage service procedures. Philippines. (Week 2 Instructors Guide)

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Education

Structure: Last, F. M. (Year Published) Book. City, State: Publisher.

TESDA Training Regulations

Roldan, A. (2003). Food Service and Bartending. Paranaque City: AR Skills

Development & Management Services

Malone J. (2012). At Your Service. John Wiley & Sons INC., Hoboken, New Jersey

Basbas, L. (2017) Food and Beverage Services. Rex Bookstore, Philippines

Images/ Picture

http://cliparts.co/clipart/2359496. Google. Date of access July 10,2020.

Wedding and Table skirting. Google. Date o access July 25,2020.

https://www.aliexpress.com/store/product/Wedding -table-skirting-tablecurtain-party-
table-skirt-reception-table-skirting/602631_32294782057.html.

https://www.pinterest.ph/pin/505036545689270131 / . Google. Date of access

August 10, 2020.