TABLEWARE

AND LAYOUT
 OBJECTIVES
By the end of this session you will be able to;

 Identify the standard items required for a table setting

 Identify the different cutlery and their use
 Identify the different crockery and glassware used for
table settings
 Identify the different tables settings for Breakfast, Lunch
and Dinner
 Set up a Breakfast Tray
 Table Layout
Standard items on table

 Cutlery
– Silver for a formal restaurant
– Good quality stainless steel for an informal restaurant
– Used for its intended purpose
– Clean and Matching in pattern
 Main Knife

Soup
Spoon
Main Fork

Tea Spoon

Entrée Fork Dessert

and Knife Spoon
 Crockery
-Clean, Free of chips and Matching in pattern

Bread and Butter Plate

(B n B) or Side Plate
Milk Jug

Bowl Tea Cup

Show Plate or Dinner Plate Coffee Mug
with Saucer
 Table Layout
Standard of items on table
 Salt and pepper cruets
– Available, Clean and full

 Sugar selection
– Include white, brown and sweetener
– Sugar cubes = Sugar tongs/spoons
 Glassware
– Clean, unchipped and matching in pattern

Red and White Champagne Flute Water Glass or

Wine Glass Water Goblet
 Ice bucket
– Clean and polished

 Place mat/table cloth/ Linen napkins

– Clean, free of any stains/ tears/ debris
 Checking the Tables and Chairs
 Table has to be steady

 The table/chair legs

– free of any scuffs/scratches and matching in
colour

 The chair's upholstery

– clean, matching and
in good repair
 Trolley/ Tray
• Clean and in good repair
• Cover clean, pressed and free
of any stains/tears
• Vase and fresh flower to accompany the meal
• Cloche is used to cover hot food and is clean,
polished and in good repair
 ACTIVITY
In pairs you will need to match the correct
names of each items on the table setting.
 TABLE SETTINGS
Formal Dinner Setting Lunch Setting

Breakfast Setting
 ACTIVITY
 In groups of 3 you are to design your
own breakfast setting using the items listed

 Each group to summit 3 drawings