• If you have questions, please raise

your hand.
• Do not answer in chorus.
• Respect your classmate's personal
space.
• Be polite in answering your teacher
and your classmates' queries.
FOOD AND BEVERAGES
SERVICES NCII
Lo. 3 Set up
tables in dining
area
Code :
TLE_HEFBS9-12AS-
Ie-f-3
OBJECTIVES:
• Define table set-up, the standards of table set-up
and its table setting;
• Set table according to the standards of the food
service establishment,
• Manifest application of rules and standards of
table set-up during the activity.
• Appreciate the importance of cleanliness and
orderliness in setting tables in the dining area.4
LESSON
REVIEW
5
6
 Table Appointments
Tableware or table appointments include the
dinnerware (including both the dishware and
serving pieces), beverageware, cutlery and
flatware, linens, and centerpieces used in
setting a table and eating a meal. The
appointments for one individual diner are
referred to as the “place setting” or “cover”.

7
8
DINNER WARES
plates, dishes, cups,
and other similar
items, especially
ones made of
earthenware or
china.
9
10
 CUTLERY / SILVER
WARES/
FLATWARES/ TABLE
WARES
knives, forks, and
spoons used for
eating or serving
food
11
12
 BEVERAGEWARES /
GLASSWARES
Glassware includes
drinking vessels
(drinkware) and tableware
used to set a table for
eating a meal, general
glass items such as vases,
and glasses used in the
catering industry.
13
14
 TABLE LINES
(tablecloth / napkin)
Table linen includes table
cloths, place mats, table
runners and table
napkins. They are called
table linen because in old
times they were mostly
made from linen fabrics
which are durable.
15
Why is it important to
know the different kind
of table appointments
that is used in table
setting?
16
LESSON 3: SET UP TABLES IN
DINING AREA
Aside from the kitchen, dining area is the most
important part of a food establishment. This is
where the guests gather and enjoy what the
establishment has to offer. So, it is expected that
the table must set according to the standard of
the food service establishment. The covers must
also set accordingly to the predetermined menu.
Wipe and polish tableware and glassware before
they are set up on the table.

17
TABLE SETTING
-refers to the way a table
is set with tableware for
serving and eating. The
rules for laying a table
are not rigid.

18
19
COVER- arrangement of a place setting for one
person; dinner plate is generally in the middle of
the cover.

20
BASIC RULES
1. Table Linens- It has
to be laid properly.
Make sure that linen
patterns and
dinnerware's patterns
do not clash.
21
22
BASIC RULES
2. Chargers- It should
be placed on the table
first. It is placed under
the plates to add color
or texture to the table.
The charger will
generally be removed
just before the main
course.
23
24
BASIC RULES
3. Napkins- Linen
napkins should be
folded elegantly and
placed at the center
of the dinner plate.
25
BASIC RULES
4. Silverware- The first
course will use silverware
farthest from the dinner
plate, while the last course
will utilize the silverware
closest. Place all silverware
an inch from the table’s
edge.
26
BASIC RULES 4. Silverware- The first
course will use
silverware farthest
from the dinner plate,
while the last course
will utilize the
silverware closest.
Place all silverware an
inch from the table’s
edge.
27
BASIC
RULES 4. Knives- Set it to
the right of the
dinner plate. Only
one knife is used in
cutting meat. Blades
should face inward
towards the table
setting.
28
 BASIC RULES
6. Forks- There is usually three: one for
seafood, another one for the main course,
and one for the salad. Salads are served at
the end of the meal while cocktails forks
are placed on the right side.

29
30
BASIC 7. Spoons- These are set on
RULES the right side. The spoon will
be set closest to the plate with
the soup spoon on the end if
the main course doesn’t need
a dinner knife. If there is a
dessert spoon, it will be set
above the plate. Coffee
spoons are set on the saucer
when time for dessert.
31
 BASIC RULES
7. Glasses- are set above the plate
to the right in order of use. From
left to right: water glass, red wine
glass, white wine glass, and
champagne flute (if ordered).
32
33
BASIC
RULES 8. Dessert- Dessert plates
and coffee or tea cups
will be set out after
dinner. A dessert spoon
should be placed above
the dinner plate. Coffee
spoons should be placed
on the saucer. Coffee or
tea mugs are not used in
formal dinner.
34
Why is there a need
to remember all the
basic rules in setting
the table?
Basic rules in table setting
serves as guides for the
staff on what and how to
set-up the table.
REMEMBER :
SET COVERS CORRECTLY
ACCORDING TO THE
PREDETERMINED MENU – in setting
covers, use table appointments based on
ordered menu.
37
STANDARDS OF
TABLE SET UP
Completeness- All
needed utensils such as
table ware, glasses and
other equipment are
set up on the table
prior to serving
orders. 38
STANDARDS OF
TABLE SET UP
Cleanliness and Condition
of Equipment- All pre-set
equipment must be
immaculately clean,
sanitized, wiped dry, and
free of spots or
watermarks.
39
STANDARDS OF
TABLE SET UP

Balance and
Uniformity- There
is even spacing
between chairs and
covers.
40
STANDARDS OF
TABLE SET UP
Order- All
service
equipment is
placed on the
appropriate side
of the cover 41
STANDARDS OF
TABLE SET UP

Aesthetic
Appeal- The
whole set up
looks
presentable
42
STANDARDS OF
TABLE SET UP
Timeliness- Set up
is completed on
time at least 30
minutes prior to
the start of
operations or
banquet functions.
43
 What do you think
will happen if these
standards will not be
followed?
• Guest will be disappointed.
• Setting will not be appealing
to the guest.
• The hype of the occasion
will not be sustained.
Table
Setting
 Why is it important to have
basic rules and standards in
setting the table in the dining
area? Prove your answer?

53
• Staff will be guided with the do’s
and don'ts's of table setting
• Staff will know what are the
important table appointments to
be used in table setting.
54
ACTIVITY
PRACTICE
CHECK UP
QUIZ
ASSIGNMENT :
1. Research and make a scrap book about
different types of table setting.
2. In each table setting make commentary
and suggestion on the differences of each
type of table setting.
3. Be creative.
 As a waiter, give at least 3
reasons why it is important
to follow the basic rules
and standards in table
setting?
 THAN
K YOU

8 /0 3 /2 0 XX PI T CH DECK 64