PRAYER

START
WHAT IS SERVICE WARE?
 ACTIVITY 1. GIVE ME!
INSTRUCTION: GIVE YOUR OBSERVATION IN THE RESTAURANT
OR HOTEL THAT YOU HAVE EXPERIENCED TO DINE IN. WHAT ARE
THE STANDARD TABLE SET-UP DID YOU OBSERVE?
 STANDARDS OF TABLE SET-UP
1.COMPLETENESS
• ALL NEEDED UTENSILS SUCH AS TABLEWARE, GLASSES, AND OTHER
EQUIPMENT ARE SET-UP ON THE TABLE BEFORE SERVING ORDERS.
• COFFEE AND TEA MUST GO WITH SUGAR AND MILK/CREAMER.
• PLACEMATS ARE SET UP WHEN THE TABLE IS NOT COVERED WITH A
TABLECLOTH.
• ANY REQUIRED CONDITIONS ARE SET UP BEFORE SERVICES.
• CLIENT REQUIREMENTS AS STATED IN THE EVENT ORDER ARE AVAILABLE
AND PROPERLY INSTALLED BEFORE THE START OF THE FUNCTION.
• IF THE FREE SET-UP IS REQUIRED, THE ADDITIONAL CUTLERIES ARE TO BE
ADDED TO THE SET-UP ONCE THE ORDER HAS BEEN TAKEN. THIS MUST
BE DONE BEFORE SERVING ORDERS.
 2.CLEANLINES AND CONDITION OF EQUIPMENT

• ALL PRE-SET EQUIPMENT MUST BE IMMACULATELY CLEAN,

SANITIZED,
WIPED DRY, AND FREE OF SPOTS OF WATERMARKS.
• THERE BE NO WOBBLY TABLES AND CHAIRS.
• THERE IS NO CHIPPED, CRACKED, OR STAINED
GLASSWARE.
• NO DAMAGED, BROKEN, OR DISTORTED CUTLERIES ARE
SET-UP ON THE TABLE.
• LINEN IS FRESH, CLEAN, AND IRONED, WITHOUT HOLES,
SPOTS, OR STAINS.
• PLACEMATS ARE CLEAN AND WITHOUT FOUL ODOR.
 3.BALANCE AND UNIFORMITY

• THERE IS EVEN SPACING BETWEEN CHAIRS AND COVERS.

• CUTLERIES ARE SPACED AT LEAST ½ INCH FROM THE EDGE.
• FOR THE SAME ORDER OF DRINK OR FOOD, SET-UP
THESAME GLASS AND CUTLERIES IN ALL TABLES.
• CUTLERIES ARE ALIGNED PROPERLY EQUIDISTANT FROM
THE EDGE.
4.ORDER

• ALL SERVICE EQUIPMENT IS PLACED ON THE APPROPRIATE SIDE OF

THE COVER.
• GLASSES, CUPS WITH SAUCERS, SPOONS, KNIVES, AND COCKTAIL
FORKS ARE PLACED ON THE RIGHT SIDE.
• FORKS AND SIDE DISHES ARE PLACED ON THE LEFT SIDE EXCEPT FOR
THE COCKTAIL FORK.
• FOLDED NAPKINS ARE PLACED ON THE LEFT SIDE UNDERNEATH THE
FORK.
• WATER GLASSES ARE SET-UP ON THE RIGHT SIDE, ABOUT AN INCH ON
TOP OF THE DINNER KNIFE.
• REQUIRED CONDIMENTS AND FLOWER VASES ARE PLACED AT THE
CENTER OF THE TABLE.
• THE CUTLERIES ARE ARRANGED IN PROPER SEQUENCE FOLLOWING
THEORDER BY WHICH EACH COURSE WILL BE SERVED.
 5.AESTHETIC APPEAL
• THE WHOLE SET-UP LOOKS PRESENTABLE.
• PRESIDENTIAL AND BUFFET TABLES ARE SKIRTED FOR
BANQUET FUNCTIONS.
• APPROPRIATE COLOR COMBINATIONS ARE USED.
• NO EYESORE SUCH AS DIRTY LINES AND STACKS OF EXTRA
TABLES AND
CHAIRS ARE SEEN IN THE DINING AREA.
• APPROPRIATE CENTERPIECES AND OTHER DECORS ARE
USED.
6.TIMELINESS
• SET-UP IS COMPLETED ON TIME AT LEAST 30 MINUTES
BEFORE THE START OF OPERATIONS OR BANQUET
FUNCTIONS.
WHY STANDARD SET-UP IS IMPORTANT IN FOOD AND
BEVERAGE SERVICES?
 ASSIGNMENT:

WHAT IS ALA CARTE SETTING?