CHAPTER 2

STUDY THESE TERMS

1. Ambiance- overall atmosphere that pervades in
a room or place.
2. Accessibility- easy to reach.
3. Accessories- furnishings and/or decors that
complement or enhance the ambiance of the dining
room.
4. Decors- ornaments or adornments to enhance or
beatify the interior of a dining room.
 STUDY THESE TERMS
5. Declutter- to remove litters and obstructing
materials from floor or tables.
6. Routine- doing a job in the same manner, same
order, and same time on a regular basis.
7. Layout - a detailed arrangement of furniture
and furnishings in a room.
8. Theme - subject or topic exemplified as
characterize by the type of motif, decors, and
accessories used in a dining room.
10. Orderliness- arrange according to some
order resulting to being neat and tidy.
11. Menu- list of food for a meal.
12. Customer load- number of customers
seated at one time in the dining area.
13.Seat turnover- number of seats or chairs
that can be occupied by customers within a
given time.
14. Rate of movement - speed of service
provided by waiters in an eating place.
15.Quality control - assuring that
standards of quality of a given product like
food.
16. Specifications - a detailed description
of a material or work to be done.
 PREPARING THE DINING ROOM
FOR SERVICE
preparing the dining room is as important as serving
delicious, attractive, and clean food. An attractive, clean,
and comfortable dining room can seduce potential customers
to come into the restaurant and the regular customers to
keep on coming back.
The dining room is the show window of any food service
establishment. Its reputation and popularity depends much
on its ambiance. Ambiance refers to the overall atmosphere
that pervades in the dining room.
PREPARING THE DINING ROOM INCLUDES THE
FOLLOWING:

Arranging the tables and chairs and other furniture and

furnishings.

Choosing the appropriate motif, decors, and accessories.

Preparing the table appointment.

The dining room must be planned in relation to the other

parts of the food service establishment as to provide
easy accessibility, convenience, and comfort to
customers and to food service personnel.
GUIDES IN PREPAIRING AN IDEAL DINING ROOM

An ideal dining room should be comfortable, relaxing,

convenient, and beautiful as to make customers fully satisfied and
happy. In creating an ideal dining room, consider the following
1. The amount of dining space should dictate the amount of
furniture and furnishings to be arranged.
2. Beatify the dining room through proper selection and
arrangement of furniture, decors accessories, and table
appointments.
3. Todays décor in fast food, school canteens, and restaurants
have become fashionable in terms of colors (red, oranges,
yellow, etc.) and styles of furniture's, curtains, blinds and
accessories.
4. The prescribed space in a dining room of a restaurant
is 15 square feet per person.
5. Dining tables should be 30 squares inches for
devices (table seating for two) and 34 to 36 square
inches for four seaters.
6. Shape of tables can be round or square.
7. Tables and chairs are made of different materials –
wood, plastic, vinyl, and in different designs.
8. Numbers of seats in the dining room depends on
customer load, rate of movement through the line, and
seat turn over.
 MAINTANING CLEANLINESS AND
ORDERLINESS IN THE DINING ROOM

Maintaining cleanliness and orderliness in the dining room at all

times is a must. That does not only attract customers but will
keep them on coming back. Cleanliness means the absence of
dirt, clutter, and dust as well as insects, and harmful
microorganisms.

How do you get the cleaning job done? Keep in mind and follow
this tips.
1. Declutter first- this means removing clutter from the floors
and tables ad other parts of the dining area before starting to
clean.
 MAINTANING CLEANLINESS AND
ORDERLINESS IN THE DINING ROOM

How do you get the cleaning job done? Keep in mind and follow this tips.
2. Clean from top to bottom- work your way from the
tables to the chairs and up to the floors.
3. Clean from side to side- general cleaning is done during
closed hours.
4. Let cleaners (cleaning materials) do the work- after
spraying the cleaning product on the tables, chairs, and
floors, wait a few minutes to let the product do its job.
5. clean up stills immediately- it is far easier to
clean up spills when they are fresh because they can
easily be removed and do not leave marks on the
table.
6. save steps by using a basket, a tote bag or other
containers to put the trash from the table.
7. trash the trash- place wastebaskets wherever
trash accumulates.
8. Buy easy care cleaning materials- these
materials can do the job faster and easier.
 9. Clean floors as frequently in the high - traffic areas
including glass windows and walls which noticeably improve
the appearance of the dining room and helps maintain the
standards and values if the food outlet.
a. For hardwood.
floor sweep of dust mop as often as possible to remove gritty
dirt,.
b. For wood laminated floors.
mop with a mixture of a cup of vinegar to one gallon of warm
water or just plain water, then mop with a damp mop.
c. Ceramic tile, slate or stone floors
mop flooring as needed.
d. For vinyl or linoleum floors
vacuum the floors and remove any spots before wet-mopping.
10. Develop a routine- clean in an
organized fashion more efficient.
HOW TO CLEAN THE FLOOR LIKE A PROFESSIONAL
To get job in the most efficient, here is how to do it.
1. Sweeping
Hold broom to one side, use short strokes to sweep
debris into one or more pile.
2. Dry-mopping
this procedure picks up dirts, dusts, and other
particulate from the floor and can renew the shine of the floor.
3. wet-mopping
mop floor from corners outward to prevent build
up in the corners of the floors.
4. Vacuum
before vacuuming, select the height setting
appropriate to flooring.
 PREPARING THE DINING
ROOM LAY OUT
Dining room lay out refers to the detailed
arrangement of furniture and furnishings the room.
There are different types of dining room lay out.
Each of lay out depends largely on the major
functions offered by the establishments. Some dining
rooms are used n addition to eating meals, for
seminars, conferences, parties, and the everyday
coffee talks.
 PREPARING THE TABLE APPOINTMENTS
Types Uses Care
1. Dinnerware Underline r for dinner plates uses in a Use a soft cloth or sponge for
Place plate- a 12” diameter plate made format sit down dinner. removing scraps. Spoon, forks, and
of metal. knives as well as abrasive materials
may scratch the surface.

2. Dinner plate- a 10” diameter plate Used for individual serving of the Use a soft for soaping.
made either of china or porcelain. main dish in formal dinners.

3. Luncheon plate- a 9” diameter Used for individual serving for lunch. Rinse thoroughly in clean water, either
plate made either of china, ceramics, in basin or in running water, preferably
glass, or plastics. hot water is used for washing.

4. Soup plate- a 9” diameter deep Used for soups and for formal dinner. Drain soup plate in drainer or crack.
plate made either of china, ceramics,
glass or plastics.

5. Soup bowl- a 6” diameter hollow Used for soup , cereals, and saucy Wipe dry with clean, absorbent towel.
plate made of either china, ceramics dishes.
glass or plastic.

6. Bread and butter plate a 6” Used for serving bread and butter for
diameter plate made of either china, breakfast and dinners.
ceramics, glass, or plastics.
7. Demitasse spoon – a very For mixing tea or coffee. For flatware that are oily, is
small spoon proportionally the best to pour hot water to
sized to the demitasse cup and remove the grease,
saucer.

8. Ice teaspoon – slightly For partaking concoctions Then proceed to the usual
smaller than ordinary with ice cream. procedure of soaping, rinsing,
teaspoon. scalding, and drying.

9. Dinner knife – For slicing, picking, and other

approximately 9” in length, purposes when dining.
slightly thick, solid handle,
straight or serrated blade, and
rounded and broad.

10. Steak knife – usually For cutting roast beef, pork,

lighter in weight than a dinner and chicken.
knife, wooden handle,
narrower, serrated, and
pointed tip.
11. Serving spoon – larger For serving main diches,
than dinner spoon with broader vegetables, and other
bowl and bigger handle. accompaniments, and usually
with sauces.

12. Serving fork – larger than For serving main dishes, For silver and silver plated
dinner fork,4-pronged, and has salads, vegetables, etc. flatware, follow the usual
a bigger handle. procedure in cleaning. In the
last

13. Pie server – wide flat, For serving pies, cakes, and Step, they should be wiped dry
elongated shape, and has a pantries. with a clean, smooth,
short handle. absorbent cloth.

14. Soup ladle – long handle Foe serving soup. Do the wiping repeatedly until
with small rounded deep bowl. silverwares become

15. Gravy ladle – long ladle For serving gravies and Shiny. Keep them in their
with small rounded hollow sauces. boxes or wrap in clean fine
bowl. cloth.

16.Butter spreader – small For spreading butter an bread.

broad spatula.
 Types Uses care
FLATWARES For the main dishes and entrees. Soak in water to soften stubborn
1. Dinner fork- a 4- pronged fork leftover food.
usually either of silver, stainless steed,
or plastic.

2. Salad or dessert fork- a 4-pronge For salads and desserts. Rub with affine brush in warm soapy
fork, shorter than dinner fork, made water.
either of silver, or stainless steel, or
plastic.

3. Pickle fork- a 2-pronge, very small For partaking pickled vegetables. Rinse thoroughly.
fork approximately 3 inches long.

4. Oyster fork- a 3-pronge, very small For picking oysters and similar shell Scald. Let dry.
fork about 3-inches long. food.

5. Dinner spoon- comes in varied For partaking soap. Wipe with clean cloth or towel.
designs, oval shaped head made of
either silver, stainless steel, or plastic.

6. Soup spoon- smaller than a dinner For stirring coffee or tea.

spoon; bowl is rounded made either of
stainless steel, silver, or plastic.
7. Demitasse spoon- a very For mixing tea or For flatware that are oily, it is
small spoon proportionally coffee. bets to pour hot water to
sized to the demitasse cup remove the grease, then
and saucer. produced to the usual
procedure of soaping, rinsing,
scalding, and drying.

8. Ice teaspoon- slightly For partaking

smaller than ordinary concoctions with ice
teaspoon. shavings or ice
cream.
9. Dinner knife- For slicing, picking,
approximately 9 in length, and other purposes
slightly thick, solid handle, when dining.
straight or serrated blade,
and rounded and broad.
10. steak knife
11. Serving spoon- larger than dinner
spoon with boarder bowl and bigger
handle.
12. Serving fork- larger than dinner
fork, 4-sponged, and has a bigger
handle.
13. pie server- wide flat, elongated
shape, and has a short handle.
14. Soup ladle- long handle with
small rounded hollow bowl.
15. Gravy landle- long handle with
small rounded hollow bowl.
Butter spreader- small broad spatula.
for cutting roast beef, pork, and
chicken.
For serving main dishes, vegetables,
and other accompaniments, and
usually with sauces.
For serving main dishes, salads,
vegetables, etc.
For serving pies, cakes, and pastries,
For serving soups.
For serving gravies and sauces.
For spreading butter on bread.
For silver and silver plated flatware,
follow the usual procedure in
cleaning. In the last step, they should
be wiped dry with a clean, smooth,
absorbent cloth.
Do the wiping repeatedly until
silverwares become shiny. Keep them
in their boxes or wrap in clean fine
cloth.
 Types Uses Care
III. Beverageware
A. Unfooted Wares

1. Old fashion- a 7 ½ oz. Used for individual serving When washing table
glas with narrow base, wide of water, juice, halo-halo, ice appointments, glassware
mouth, and thick body made creams, and other beverages should be done first because
of lime glass. concoctions. they are least soiled and most
fragile.

2. Highball- an 12 oz. glass Used for water, beverages Use warm water with small
same width from mouth to with ice shaving, the local amount of amonia.
base and made either of lime halo-halo, ice cream scoops,
or crystal. and other cold concoctions.
3. Tumbler- an 8 oz. glass Generally used for serving Use a soft sponge for soaping
with narrow wide mouth and water or juices for lunch and glasses.
base. Commonly made of snacks.
either glass, plastic, or metal.

4. Juice glass- a 6 oz. glass Used for juices, punch, and Rinse thoroughly with warm
similar to a tumbler. Made of merry drinks. Sometimes water. Wash beverageware
either lime, lead, plastic, takes place of punch cups. one at a time.
metal, or styrofoarn.

5. Whiskey glass- a 1 ½ oz. Used for individual servings Drain on rubberized rack
glass with wide mouth and of whiskey and other or thick clean cloth. Do not
narrow base usually made alcoholic beverages. wipe, air dying is preferable
of lime glass. to attain a smooth, clear,
and sparkling look.
B. Footed Wares
1. Goblet- comes into sizes, 8 oz. Used for water and juices for
and 12 oz., with a wide mouth formal occasions such as dinners.
tapering down to the bottom. Stem
is short. Made either of lime or
crystal.

2.Champange – a saucer-like glass Used for champagne and other Store glasses individually upside
with hollow stem about 4 ½ oz. to 5 white wines. down. As much as possible do not
½ oz. capacity. Made either of lime stack inside the other as it may be
or crystal. difficult to separate them.

3. Cocktail – comes in different Used for various cocktail drinks. If they got stucked, fill the inner
shapes, with long stem, about 21/2 glass with warm water. The
oz, to 5 oz.. Capacity. Usually made expansion will separate them. Do
of crystal. not pull forcedly as to cause
breakage.

4. Sherry – has v-shaped body with Used for sherry

short stem about 2 to 3 oz. capacity.
Usually made of crystal and lead.

5. Wine – has a tulip shape body Used for other types of red and
with long stem and has about 3 to 5 white wines.
oz. capacity.
Types
IV. Linens
1. Tablecloth- comes in varying sizes
(according to size of the table), shapes
(round, oval, square, and rectangular), and
material (cotton, ramie, damask, linen and
synthetic.)
2. Silence cloth- a thick cloth used as padding
under neath the table cloth. It is made of
wool, flannel, felt, or thin foam.
3. Top cloth- smaller than table cloth and
made of cotton or linen and other materials.
Usually placed on top of table cloth.
4. Table runners- a strip that is highly
decorated them and brightly colored cloth.
Placed horizontally vertically, or both on top
of tablecloth.
5. Placemates- approximately 18” by 24” in
size and used for individual cover. Comes
from varying material ( cloth, abaca, and
synthetic, designs, and colors.
6. napkins- come from varying materials and
sizes.
Uses Care
Covers the entire surface of table with 10”-16” Linens are washed according to direction for
overhang or floor length as in buffet. every type of fabric.
Generally, wash them in warm soapy water,
slightly brushing and then rinsed thoroughly
in clean water several times.
Used for muffling the sound of flatware, Avoid wringing tightly as it may affect texture
dinnerware, and beverage ware while dining. and appearance of fabric. Simply hang
smoothly on clean clothesline while wet and
dripping. For stains, use the appropriate stain
remover and applied it on the stained spots.
Enhances the appearance of dining table.
Used as protection of tablecloth.
Minimize frequently of laundering the
tablecloth.
Services as accent to the table cloth.
Add beauty or dramatic accent to the
tablecloth.
Provide variations of setting in the table in
keeping with varied occasions.
Used to emphasize individual covers.
Used as protection for table-cloth to minimize
soiling.
4. Table runners- a strip that Add beauty or dramatic
is highly decorated them and accent to the tablecloth.
brightly colored cloth. Provide variations of setting
Placed horizontally in the table in keeping with
vertically, or both on top of varied occasions.
tablecloth.

5. Placemats- Used to emphasize

approximately 18” by 24” in individual covers.
size and used for individual
cover. Comes from varying
material ( cloth, abaca, and
synthetic, designs, and
colors.

6. napkins- come from Used as protection for table-

varying materials and sizes. cloth to minimize soiling.
 SAMPLE S OF FORMAL AND INFORMAL MENUS FOR
DIFFERENT STYLES AND SERVICE
Menu #1
Formal Dinner: Russian Style
Courses Accompanying wines
Soup: Cream of Asparagus
Appetizer: Cocktail Shrimps Dry Sherry
Entrée: Fish Fillet Sour Cream White Wine
Main Dish: Beef Roast Red Wine
Salads: Green Vegetables
With Thousand island Dressing
Dessert: Crema de fruta Liqueurs
Beverage: Brewed Coffee Liqueurs
Menu #2

Semi-Formal: Blue Plate Style

Fruit: Peaches with Cream

Main dish: Ham Steak
Side Dish: Baked Scallop Potatoes with cheese
Bread or Cereal: French Bread
Beverage: Hot Cappuccino
Menu #3

Informal: Family Style

Setting: Family style lunch or supper

Soup: Clear soup
Meat or fish: Roast chicken
Vegetables: Chopsuey
Cereal; Steamed Rice
Dessert: Leche flan
 TABLE SERVICE AND SETTING
There are three methods of serving food, namely: sit-down, tray, and
buffet. The tray service includes the arrangement of all courses for
meal- be it breakfast, lunch, supper, or snacks on a lined one tray is
normally for one cover or an individual person. The guest eats his
meal on the tray. this is common in hospitals and schools. On the
other hand, buffet a meal. The guest, moving around the table, helps
himself of the food by putting these on his individual plate. For the
sit down method, the arrangement of table appointments is on a
designated table and guest are served by waiters or they may partake
from a common pot while sitting down. Sit down services are
Russian, English, American, Family and Blue plate or apartment
styles.
Style and description Nature of Menu Style of setting Manner of Serving

1. Russian – A. Consists of 5-7 A. Tables are covered A. Service of food is

dignified, formal, course with with the best linen, from the side rather
elaborate, use well- accompanying wine damask, or lace. from the table.
for each course. Silence cloth is place
trained waiters, and
underneath.
has expensive table B. Beautiful place,
appointments. B. Courses are simple plates are placed at B. Each waiter waits on
yet dignified and the center of each six guests.
elaborately prepared. cover.
C. Traditional courses C. Silverwares are
include: arranged on both
Soup And Appetizer: sides of place plate, C. Service table (on the
according in the side) should contain
Soup, Shrimps, order of use. It water, table
Seafood. includes dinner fork, appointments, wines,
spoon, and dessert serving dishes, etc.
spoon.
Entrée; Fish or Seafoods D. Goblet and wine glasses D. Water is proved guest sit
are placed above the tip of down.
Salad; vegetables with knives which are arrange in
dressing diagonal or rectangular. E. Soup is served first wine
is poured after soup and
Main dish; beef or chicken E. Large napkins are folded both are served at the right
roast and placed on the left side side.
of place plate or on soup
Dessert; simple but plate. F. Remove soup plate at the
elaborate left side with the left hand.
F. Dinnerwares include
Coffee; brewed soup plate and underliner, G. Set entrée plate at the
dinner plate, salad plate, right with the right hand.
Wines; white for fish dessert plate, and cup and
seafoods, and poultry, red saucer. H. Serve entrée on serving
wine for beef or pork platter at left side starting
G. Table decors include with the guest of honors.
liqueurs for dessert and elegant fresh flowerss and Serve wine before entrée.
coffee simple, elegant candles.
I. Remove entrée plate. set
main dish plate.

2. English service – A. Number of courses
informal, used for daily
family meals, and can
also be used for formal
occasions with few
guests. No waiter
needed.
B. Main dish such as
J. Serve main dish and
other accompaniments
on the right side. Serve
wine before main dish.
k. Remove main dish
plate and set dessert
plate. Serve coffee with
dessert.
A. Dining table must be A. Each course is
similar to the daily spacious for carvng served on the plates
meal pattern: and mixing. by server (mother,
soup/appetizer main B. Each cover contains father, or hostess)
dish table appointments B. Plate of food is
salad/vegetables expect dinner plate passed from one
rice/bread dessert and the like. person to next until
coffee. it reaches the
farthest.
baked poultry or
roast beef may be
sliced on the table.
C. Vegetables salad C. Dinner plates are C. Courses served are
may be mixed at the arranged at the left as follows; soup,
table. side of server or on salad, main dish, and
side table near her or dessert.
the hostess.

D. Wines may be D. Platters of food

served if there is an are arranged at the D. After each course,
available waiter. side table. empty plates are
passed back to server
and placed on the
side table.

E. Centerpiece E. Cleaning of table

(flower, etc.) is at the is done after diners
center of table. have left and the
hostess does this.
3. Family or A. Menus includes A. Dining table is A. One diner takes
compromise – main dish and informal, may use change of distributing
informal, similar to accompaniments and placemats or table food.
english style, desserts. runners.
practical for small Main dish: beef, B. Other iners pass on
group, food is served poultry, pork. B. All tables their plates to the
on the table by the Accompaniment: appointments for server of the food
dines, and consists vegetables salads each cover are then passed back.
about 4-5 diners. with dressing. already laid out.
C. After thhe main
C. Platters of food are course, all dishes are
arranged at the center cleared taken to the
with the kitchen.
accompanying
serving spoons or D. Dessert is brought
forks. from the kitchen then
servrd in a similar
D. Centerpiece is manner as the main
optional. course.
American country style A. Menu consists of the A. Spacious dining A. Serving is done at
– practical for everyday usual meal patterns tables intervals of different
meals and characterized such as: soup Min accommodates diners.
by serving food from – dish diners and food to B. The diner nearest to
one common pot in vegetables/salads be served. the food helps
which diners help bread/rice/cereal B. Placemats may be himself then passes
themselves. dessert coffee. used instead of table it on to others.
B. Number of courses cloth. C. After everyone is
may depend on the C. Each cover has a through, platter is
family budget. complete table set back on the
appointment table.
properly laid out. D. No sequence of
D. Centerpiece or courses is followed.
decorations is E. If second servings
optional. are desired, diner
can reach for the
platter or ask
someone to pass it
to him.
 F. Desserts may come
from the kitchen in
individual plates or
from a platter.
G. In cleaning, one or
two members bring the
plates to the kitchen.
Platters is done first
then the individual
plates, glasses, flatware.

Apartment or Blue A. Menu depends on A. For parties, a counter A. Food is served on

plate – food is served in the occasion. or dining table may be the side and placed
individual plates, used B. Number of courses used for arranging on individual
for informal or formal is limited since plates with food. Guests plates.
occasions, for guests. foods is arranged pick thin plates and B. Plates are served
This is appropriate for on individual move to other places for immediately after
big parties like children platters. dining. or before the diners
parties where children and are set on the
table.
Cannot serve themselves C. Course combination B. For sit – down meals, C. When the meals is
or in big occasions should be in such a way the dining tables is through, each diner
where it takes time for that food does not run arranged. All table takes his or her plate to
guests to serve into each other in the appointments except the kitchen.
themselves individuals, plate. dinner plates are
and on occasions where Course should arranged in individual
food is not sufficient for preferably be solid, covers.
a large number of dried, slightly with one
people. another for a well C. Food arranged in
arranged attractive diner plates are taken
placement on the plate. from the kitchen and
served.

D. No platters are
served, except when
second helping are
asked. Some platters of
food may be set at the
center of dining table.
6. Buffet service – food A. Number of courses A. Size of table A. Diners help
is offered at the table, may vary from three depends on the themselves
diners helped or more depending umber of courses. individually on the
themselves to the food on the budgets. B. Table is covered buffet table.
and look for a place to B. Food can be kept with cloth hanging B. Second serving are
eat. Practical for large hot or cold with the at floor length. allowed if diners
parties. No need for use of warmers or C. Table appointments wish to go back to
waiters. No individual coolers. are arranged at one help themselves.
covers for guests. It has C. Food is more than end or both ends of C. Replenishments of
three types: enough for the table. food on platters are
• Plate buffet – diners number of guest. D. Foods are arranged done when platters
eat while holding the D. Second serving or on serving platters. are almost empty.
plate. more is allowed. Accompaniments D. Tables should be
• Tray buffet – diners are placed beside arranged and
uses tray to hold each main dish. rearranged every
plates and E. Serving flatware are now and then to
appointments. on the side of platters keep it neat, orderly,
• Sit – down buffet – or beside the food. and attractive.
diners are provided
with tables to eat
their food.
F. Setting may be single E. A tall centerpiece
or double. For single, all creates a dramatic
courses are set around impact on the table.
the table. For double,
one is on one side and F. Tables is cleared
another similar set on when everyone is
the other side. Guests finished eating. Platters
can form two queues or with food are removed
lines for double setting. first followed by empty
platters then the
G. Side table should be individual plates and
provided for used plates. glasses on the side table.

H. For sit- down table,

appointments like
flatware are set on the
dining table.

I. For tray and plate

buffet, they are set on
the buffet tables.
7. Tray service – use A. Choice of menu is A. Arrangement of A. Tray is brought to
for informal and semi- limited due to table appointments the diner from the
formal occasions. limited space. for individuals kitchen.
Dishes and table B. Size of serving is cover is similar to B. Food is neatly and
appointments are limited due to size the standard way. attractively set on
arranged on tray. This is of dinner plates. B. Size of tray is about the respective
practical for hospitals, C. Number of courses 18” by 12”. dinnerware.
room service in hotels, may include; soup C. A placemat may be C. Keep hot foods hot
and school canteens. main dish place on the tray to and cold food cold
vegetables/salads make it look neat when serving.
rice/bread dessert and attractive. D. A dainty flower
D. All courses except arrangement on a
soup and dessert small vase at one
maybe arranged on corner of the tray
the dinner plate. can enliven the
arrangement.
 TABLE SETTING
A. Laying the Dinnerware
1. Place the plate before dinner plate at the center of the cover for
a formal setting.
2. Place the dinner plate at center, one inch from the edge of the
tables.
3. Place the salad plates at the top left of the table at the tip of the
fork. For breakfast, the bread butter and butter plate takes the
place of the salad plate.
4. Place the cup and saucer at the right side of the tables beside
the dinner spoon or at the tip of the spoon.
5. Place the soup plate (with underliner) at the center of the cover
before the dinner plate is laid.
B. Laying the flatware
1. Place the table knife near to the dinner plate at the right side with
the sharp edge facing the plate.
2. Place the dinner spoon (bowl up0 next to the knife.
3. Place the soup spoon (bowl up) next to the dinner spoon.
4. Place the dessert spoon (bowl up) at the center above the dinner
plate with the handle at the right side.
5. Place the dinner fork (prongs up)at the left side near the napkins.
6. Place the salad fork(prong up) next to the dinner fork.
7. Place the butter spreader on the bread and butter plate.
8. All flatware should be parallel to one anther, one inch from the
table.
c. Laying the Beverageware
1. Place the drinking glass at the tip of the dinner
knife.
2. In formal occasions, wine glasses are positioned
next to the drinking glass or goblet forming a
diagonal or triangular shape.
3. No more than three glasses should be placed for
every cover.
D. Placing the linens
1. Table covers should cover the table fully with an overhang of 12” to
11/2” from edge of the cover.
2. Napkins are folded, plain or fancy and placed at the left side of
dinner plate with the fold facing the plate.
3. Placemats are laid at the center of the cover, 1” to 1 ½” from edge
of the cover.
4. Silence cloth is place underneath the tablecloth.
5. Topcloth is placed on top of the tablecloth.
6. Runners are placed vertically, horizontally, or both on top of
tablecloth.
7. Before the meal, napkins are laid on the lap of the diners.
8. When the meal is over, the napkin is carefully placed on the left
side of the dinner plate.
E. Laying the decorations and the centerpiece
1.For both formal and informal occasions, centerpieces
can be used. A formal arrangement of expensive-looking
flowers fits a formal setting.
2. Centerpiece is just large enough to occupy the center
with enough space for platters. See samples of different
flower arrangement for centerpieces in appendix a.
3. For sit-down dinners, centerpiece should be low and
below eye level to allow diners opposite each other to
converse without any barrier.
4. For buffet services, centerpieces can be tall and at eye
level when diners are standing.
5. Candles may be used for formal occasions.
Choose design and color fitting to the arrangement
and ambiance. They should be higher than eye level
to avoid distraction of the flickering lights.
6. Salt and pepper shakers, sugar bowl, and creamer
may be placed at the end of table.
7. In formal dinners, card may be placed above the
napkin or dinner plate.
8. Cigarette and match holders when needed are
placed on top of the setting.
 Proper Waiting and Table
Services Procedure
Waiting at the table refers to the manner in which the food
is served at the table or offer to the guests by trained
personnel called waiter or waitresses. In Europe, waiting
at the table is a highly regarded profession. It involves
formal studies in a professional school and apprenticeship
in well-known restaurant.

The job of waiters and waitresses is vital to the enjoyment

of the dinners or guest. Interest, courtesy, and most
important of all,
His skills in serving can do much to make dining a
pleasant and satisfying experience to the guests. Waiter
and waitress should not be menials but rather
professional in the art of hospitality. If a guest is in a
hurry, they provide speedy service. If the guest is
lonely, a friendly word or two can make the person be at
ease and feel at home. If a guest is complaining, the
complain is taken in graciousness and promptly
attended to. If the menu is unfamiliar, he/she explains
what the dishes are and how they are make. if it is
special occasion, he/she makes suggestions on what
types of dishes and wine would fit for the occasions.
Good waiters and waitresess should be sensitive to a guests need.
When the guest is on a low budget,he/she may suggest low-price
dishes and if the guest is on a diet,he/she may suggest low-calorie
dishes. It is essential that waiters and waitresess know and
understand the menu,some terms and preparations applied to
different dishes, and even the preparation time required for each
this.

Above all,waiters and waitresess must be well groomed. Many

foods services usually make an inspection of their waiters and
waitresess before allowing them to enter the dining area prior to
each meal period. They are trained to be gracious, warm, and
friendly. If misunderstandings should arise between a waiter an a
guest, the manager or the head waiter should intervene. Under no
circumstances should the waiter engage in an argument with a
guest. Waiter and wautresses should not be aggressive as to threaten
a guest or make them feel uneasy.
In general, waiters and waitresses exhibit a professional
attitude and behavior toward their craft, improving everytime
to reach a state of perfection. His one goal is to make every
guest feel welcomed, important, and satisfied.

Remember that a customer judge the food service

establishment not only by its beautiful décor, homely
ambiance, fine food, elegant furnishing, but also by the kind
of waiters and waitresses who serve him or her. How many
times have you heard a customer who keeps on coming back
to a restaurant because the service is excellent and the food is
fine? Your best public relations men of a good restaurant are
the customers themselves, who through word or mouth
spread their good impression of a food establishment with
excellent service.
 Correct table service procedure

1. Welcoming the guests

In some food service establishment, the head waiter
or one of the waiters does the job of welcoming the
guest as they enter. In other restaurants, a receptionist
and not a waiter does the job. In welcoming the guest,
the waiter must position himself at the door or entrance
of the restaurant. He then greets the guests cordially
with “good morning”.
2. Seating the guests
the waiter will have to walk a little ahead of the guests. With one hand outstretched, he points to
the direction of the table saying “ follow me please” one the table is reached, the waiter may
position himself at the back of one chair, pulls, it out and allows the lady guest to be seated.
3.Taking the order
after the guest have looked at the menu or even while they are going through it, the waiter
can already say “May I take your order ma’am or sir” with a pencil and a small pad in hand; the
waiter writes down the orders, beginning with the host of the group( if it is a group) or with the
lady ( if it is a lady or gentlemen) or with children( if there are children in the group). The waiter
can move going around the table in a clockwise direction( if it is a big table) or he can just stay
put in one place in the case of a small table with two to four guests. A simple mnemonic can be
used for fast and easy taking down of orders. An example of this is the use of the ff. symbol:

S- soup
FM- filet mignon
RB- roast beef
RC- rare
WD- well done
M- medium
FF- French fries potatoes
4. Serving at the Table
Proper serving of food at the table follows a sequence of
courses.
Checking the quality of food to customers request.
Checking the quality of food to be served requires quality
control. Quality control is assuring the standards of quality of the
restaurant or cafeteria. There should be a quality controller that
inspects every dish that inspects every dish that goes out of the
kitchen and served to the customers.

The quality control must know the specifications prescribed for

every dish or recipe prepared in the kitchen.
 Sequence of courses
The general sequences in which courses are served
on the table is from light to heavy. In formal occasions
where more courses are served, the following
sequence of courses may be followed:

Appetizer
there are several kinds of appetizers that may be
served forms which guests may choose beforehand
especially if it is sit-down menu. These are:
a. Juices (fruit or vegetables, coupes (cup of fruit or
seafood), suprema finest piece of fruit served in glass
atop a bowlful of ice), canapés (tiny sandwiches or
biscuits topped with minced meat, poultry, tuna,
liverwurst, cheese, and olives), bounches (mini patty
shells filled with creamed food), and marinates (foods
soaked in pickling liquor, vinegar, or brine as in whole
or sliced pickled vegetables- cucumber, onions,
cauliflower, etc.
b. Relishes- this includes celery sticks, carrots sticks,
sliced cucumber, olives, peanuts, pickles, etc.
c. Soups- clear or creamy, thin or thick, and hot or
cold.

Entrees
these include seafood's and fish preferably the lean
rather than the fatty ones. Shrimps fish fillet, oyster ad
crabmeat are some favourites.
Salads
these are accompanied for main dishes. They are
usually a mixture of vegetables or fruits and herbs
and sometimes with fish and shellfish, poultry, and
eggs.
Poultry and meat
these include chicken, pork, and beef which may
be roasted, baked, braised, steamed, stir-fried, or
deep-fried. These are usually served as main dish.
Cereals or bread
these include rice, plain, boiled, fried, steamed, or
mixed with herbs and spices. For those who do not wish
to partake rice, breads rolls usually accompany the main
dish and salad.
Desserts
there are many types of desserts, from plain to
creamy, from light to heavy,, from very cold to just right
temperature, and from sweet to a variety of flavors.
Examples of desserts:
a. ice- colourful ice cubes with sugar flavour.
b. Sherbets- consist of sugar, water and milk, and
flavouring.
c. Ice cream- consists of varying flavours with nuts,
chocolate chips, marshmallows, or chopped fruits.
d. parfaits- ice cream of varying flavours arranged in a
parfaits glass, usually tapped with rich liquid
chocolates, cherries or strawberries, or sprinkled with
nuts.
e. Sundaes- combination of ice cream with slices of fruits (banana,
mangoes, peace's, etc.) and topped with rich liquid chocolates,
cherries, strawberries, or nuts.
f. Custard- a molded pudding made of egg yolk, milk, sugar, and
flavoring that is usually steamed or baked.
g. Pastries, pies, cakes, and cookies- they come in different varieties
and flavors.
h. Cheeses- either cream, cottage, or filled.
i. Fresh Fruits- either in cups, sliced, dried, or whole

Beverages
These should be light after partaking heavy courses, which
can usually be hot coffee-brewed, instant, or decaffeinated, or tea that
may be plain or with lemon. Other beverages that may be cold and
stimulating can be offered.
Procedures of service
Soups and appetizers are brought on a tray from the kitchen. Empty cocktail
glasses, if any, should be removed from the right side of the guests. This should be
done before the food is laid on the table. The soup spoon or appetizer fork are
arranged on the right side of the plate, next to the teaspoon.
The entrees, salads, rice, and main dishes (meat, fish, or poultry, and
vegetables) are picked up in the kitchen, arranged in platters, and carried on the tray.
This can be placed on the tray stand near the guests’ table. The entrees, salad, rice,
and main dishes are laid at the center of the table or the waiter can off the guest to
help themselves, offering the food at the left side. While guest a partaking their
meal, water glasses are replenished.

The dessert is served last. It is laid on the table as soon as the guest indicate
that he or she is through with his or her meal. But before serving, the wait should
remove crumbs and used plates to clear the table. Dessert is served on the left side of
the guest. Coffee is served at the right. To avoid splashing the coffee a napkin can be
used as a shield between the guests and the cup.
If nothing further is ordered by the guest, the waiter may stay at the back a
distance and waits for the guest to beckon him and ask for the check. The
check is then brought and placed quietly, face down on the table, near its
edge, and the left side of the guests.

As the guest leave the table, the waiter says “Thank you!” “Come again”
then goes to the table for clearing up.

5. Clearing the table

Clearing the table is the process of removing used plates and other dishes
to clear the table of clutter and keep it neat and orderly, before, during,
and after a meal. In other words, the waiter does the clearing of the table
before
Meal to make it ready for the coming guest, during meal to remove used
plates after a course and to lay down new plates for the next courses, and
after a meal to clear the table of used wares and have it ready for the next
service. In clearing the table, some of the guidelines have to be followed:
a. Remove soiled dishes, glasses, and flatware after a meal.
Change the license either the tablecloth or the topcloth and
napkins that are stained.
b. Ask permission from guests to clear during a meal. Do this
on the right side of the guest.
c. Follow the sequence in clearing the dishes: scrape, stock,
and segregate.
Scraping is removing all leftovers from the plate, while stocking
is putting all together wares of the same kind and pilling them
according to size, starting with the biggest going to the smallest.
Do not pile too high to avoid accidents. Segregating is
separating dishes by grouping those similar in size and design.
d. Place soiled dishes, etc. in a tray to facilitate
Carrying them to the washing area. Do not overload the tray to
avoid accidents.
 Table Etiquette and Good Manners While
Waiting

The waiter should observe table etiquette and good

manners as he waits on the table in the same manner that
guest observe etiquette while eating their meals. The
following are some rules on etiquette and good manners
while eating:

1. Always say “Excuse me, Ma’am/Sir” when laying

table appoinments, setting the food on the table,
removing soiled plates, and replenishing water glasses
or removing crumbs.
2. Serve food either on the light of left side of each
guest. Do not cross the table to serve a guest unless it
is very necessary, in which case you have to say
“Excuse me!”
3. Serve food at the right using the right hand and at
the left side using your left hand.
4. When serving, avoid sticking your thumb on the
plate or at the rim of glasses.
5. Meat, fish, or poultry, if to be served on the
table, should be served facing directly the
guest.
6. However, if it is offered to each guest as in
Russian Service, serve it at the left side of the
guest using your left hand and hold the platter
and your right hand to transfer the food from
the platter to the dinner plate. Use a serving
spoon or fork in doing this.
7. All foods should be arranged on trays when
bringing it from the kitchen to the dining table.
For safety purposes, always arrange the heavy
item at the center of the tray and the light ones
at the sides. This keeps the load balanced as it is
carried with one hand underneath and the other
hand holding the front of the tray. When putting
down the tray, hold it gently but firmly and then
slightly bend your knees.
8. Always check the food before serving to
find if it is all right or something is missing.
9. When serving the food on the table,
mention its name as you lay it down as in
“Your Green Salad, Ma’am/Sir.
10. Fill up water glasses to ¾ ‘s full. This holds the
same with other beverages, except for wines in
which case the guest tells you when he wants its
enough.
11. Foods which have fallen on the table should be
removed.
12. Always have a clean, dry napkin on your lower
arm to dry up pills, remove crumbs, and wipe drips
from a water pitcher or a bottle of wine or glass.
13. Pick up hot plates using a towel.
14. Never use your hand in handling food.
There is always an appropriate flatware for
every food item: serving spoon, forks, knives,
and tongs.
15. Get orders from two to three tables
assigned to you at one time before you go to
the kitchen to place orders. This saves trips as
well as time.
 Closing Down the Dining Area
Closing down the dining area means that
food service will stop at a designated hour
assigned by the owner of the food service
establishment.
If the establishment is within the premise of
the shopping mall, then food service schedule
follows the opening and closing schedule of
the shopping mall.
In closing the dining area for service, the first step is to close
the entrance door with the sign CLOSED hanging on the door
to simplify the end of food service for customers.
As a matter of routine, activities involved in closing down the
dining area for which dining room employees take
responsibility to are the following:

1. Clear all tables of used table appointments as well as used

serving tools and equipment.
2. Wipe clean tables and chairs to remove leftovers and
debris. Put tables and chairs in one side of the dining room
to sweep and mop the floor on the one side. Do the same
on the other side as soon as one side is finished. Stackable
chairs and folding tables are easier to move and occupy
less space can be clean at one time, for faster cleaning.
3. Stored food service equipment and tools after cleaning and
drying. Remember to have a specific storage place for all tools
and equipment so they are easy to find and reach whenever
needed.

4. After thorough cleaning of the dining area, put tables and

chairs in their proper arrangement. Then reset the table
appointments for every table in preparation for the next day’s
service.

5. The dining room supervisor should review and asses the table
setting based on the menu for the next day. Usually basic table
appointments such as table cover and/or placemats., dining plates,
forks, spoons, knives, napkin, and drinking glasses are set in their
correct positions. Other table appointments maybe added the next
day depending on customers service.
v. Remember These
1. Preparing the dining room includes preparing the layout of
the different section of the room, arranging tables and chairs,
choosing appropriate decors, and preparing the table
appointments.
2. There are guides to follow in preparing an ideal dining
room that is comfortable, relaxing, convenient, and beautiful.
3. Tips in maintaining cleanliness and orderliness I the dining
room includes he following: declutter, clean from top to
bottom, clean from side to side, let cleaners do the work, save
steps using time- and energy-saving tools, clean up a pills
immediately, trash the trash, buy easy care cleaning materials,
clean floors as frequently, and develop a routine in cleaning.
4. There are professional ways of cleaning the floor,
it includes correct ways of sweeping, dry-mopping,
wet-mopping, and vacuuming.
5. There are different dining room layouts.
6. There are different table appointments used for
breakfast, lunch, and dinner.
7. Table service and setting includes three methods
namely: sit-down, tray, and buffet. Sit-down meals
are russian, english, american, family, and blue-plate
or apartment style.
8. Correct service procedure includes welcoming
the guests, seating the guest, taking the orders, and
serving at the table.

9. Observe good manners when waiting.

10. Closing down the dining area includes

activities involving the dining room manager or
supervisor and his her personnel.