ZOOM TECHNICAL VOCATIONAL Definition of Technical Terms
Table Setting Refers to the way in which the table appointments and food
TRAINING AND ASSESSMENT
CENTER, INC.
Food and Beverage Services NCII
Module 4
Setting up Table Appointments in the
Dining Area
Prepared by: ALEXANDRA MAE R. VILLEGAS
Name of Learner: _______________________________
Grade & Section: _______________________________
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 Appointments These are table implements/utensils that are used for dining
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 Accessories These are items essential to complete the table set- up which
include salt and pepper set/shakers, cruets, ashtray, flower
vases and tent menu.
Setting up Table Appointments in the Dining Area
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
Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at counterclockwise
motion)
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. À la Carte Setting/Basic Place Setting – an à la carte is the term used for a menu that has
1. Sugar bowls and salt and pepper shakers are generally placed in the center of small tables. individually priced dishes. These dishes are divided into entrée, salads, main course and
But when table is large, several sets are needed. desserts.
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. This type of place setting usually consists of the following table appointments:
3. Coffee/tea must go with sugar and milk/creamer. • Dinner Knife
4. Salt and pepper shakers are placed adjacent with the centerpiece. • Table Napkin
5. Ashtrays are placed at the center of the table. • Diner Fork
• Water Goblet
Flatware • Show Plate
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 Additionally, à la carte set-up is commonly used by most restaurants for the following reasons:
course will utilize the silverware closest. • this is appropriate for most occasions;
2. Handle flatware (cutlery) without touching the eating surface perpendicular to the table and • basic place settings generally have fewer utensils;
1 inch from the edge of the table so that handles are lined up and should be arranged according • sometimes the cup and saucer are placed on the right side of the spoon, about four inches
to the courses. from the edge of the table, and;
3. No more than three of any flatware’s are ever placed on the table, except when an oyster • often, in less formal settings, the napkin and/or cutlery may be held together in a single
fork is used in addition to three other forks. If more than three courses are served before bundle by a napkin ring.
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. 2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that has a set price
• Forks are placed to the left of the cover with the tines pointing up. for several courses that means ---- “table of the host”. Usually, all courses are included in the
• Knives are placed to the right of the dinner plate with the cutting edge of the blade toward price and must be paid by the guest even if they don’t eat every part of the meal.
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. Typically, the menu may have two to four choices of an entrée, two to four choices of a main
• Spoons are laid with bowls up at the right of the cover. course and two choices of dessert.
• 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 Usually, fewer utensils and serving dishes will appear on the table for informal table settings.
5. Dessert Generally, informal table settings will be identified and adjusted depending on the type of meal
Type of Place Setting 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:

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.

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.
 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.
A cover consists of the following table appointments: table napkin, salad fork, fish fork, 6. Timeliness
dinner fork, charger, dinner plate, salad plate, under-liner, soup bowl, dinner knife, fish knife, • Set up is completed on time –- at least 30 minutes prior to the start of operation or banquet
salad knife, soup spoon, escargot, cup and saucer, teaspoon, white wine glass, red wine glass, functions. How the table should be set depends on:
water goblet, champagne flute, dessert fork, dessert spoon, bread and butter plate, bread and ✓ the style of service to be used;
butter knife, cruet set and a flower vase.
✓ the menu to be served;
Standards of Table Setting ✓ the size of the table, and;
1. Completeness ✓ the available table appointments.
• 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.
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.
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 .

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.