Table Reservations
Taking Reservations
 Before you take a reservation, make sure you know the
answers to the questions you are likely to be asked:
 What kind of cuisine do you offer?
 What style of menu do you offer?
 Do you accept credit cards? Which ones?
 When are you open? For both lunch and dinner?
 Are children welcome?
 Can you cater for disabled people in
wheelchairs?
 Are you air-conditioned?
 Do you have car-parking facilities?
 Do you cater for functions?
 How do I find your establishment?
Receiving the Inquiry
£ Telephone
£ Fax
£ Email
£ Walk in
£ Internet
 Venue’s Website
 3rd Party Website
£ Other venue referrals
£ Personal referrals
£ Repeat business
Sales Techniques Used to Take Reservations
 Upselling
 How it works
— This sales technique starts the selling
process at the lowest priced item and
then sells up to the next level and then
the next, until the customer chooses the
level and price of product or service
they require (and with which they are
comfortable), based on the features
described and the perceived value.
 When to use it
— This works well when potential
customers have indicated they are not
sure what they want but are looking for
something “special” (i.e. are booking
for a birthday celebration, anniversary,
etc.)
 Down Selling
 How it works
— Down selling is essentially the
opposite of upselling; we start at the
most expensive item and work down to
the lowest price until the customer
chooses the products or services they
are comfortable with.
 When to use it
— This also works well when a potential
customer indicates they are not sure
what they are after, but gives us clues
that value and money are important.
They may say, “what else have you
got?” in response to a higher priced
item, or enquire if there is “Anything
cheaper?”
 Cross-selling
 How it works
— A technique used to encourage
customers to purchase additional
products to the main product to make it
more desirable. Add-ons and extras are
products that are sold as supplementary
to the main product or service the
customer has bought.
 When to use it
— When customers make a reservation,
we often ask if there is anything else
we can do for them, or we tell them
about other features in the venue that
may be of interest. For example, we
might ask if they would like a package
that includes breakfast and valet
parking, or we might offer to make a
reservation in the restaurant for them.
Telephone Guidelines When Receiving Calls
1. Everyone regardless of position, must answer the telephone
2. Lift the receiver only when you are ready to talk. The
distance between mouthpiece and your mouth is 1 1⁄2
inches or 2 fingers away.
3. Answer the telephone after the second ring but before the
third ring.
4. Before answering the phone, pause, take a deep breath and
smile.
5. Answer calls pleasantly by using this pattern:
Greeting + identify section/department + identify self +
offer help.
Example: good afternoon, ___, this is MJ
speaking, how may I help you?
6. As much as possible, answer the telephone by using the
English language and the right phraseologies.
{ Avoid plain “HELLO”
{ If the caller is speaking in the vernacular, adjust
to the caller and speak the same language.
7. Be friendly and show respect even before you know who
your caller is.
8. Never cradle the telephone on your shoulder.
9. Make sure to have writing pen and reservation book close
to hand.
10. Do not be rude when receiving a rude caller.
{ Apologize to the caller to show empathy for
having reached a wrong number by saying: I’m
sorry madam/sir but you have reached a wrong
number. May I help you?
{ Offer help if necessary.
11. Answer any questions clearly and politely. If you don’t
know the answer, find someone who does or offer to call
back.
Telephone Guidelines During Conversations
1. Speak clearly and directly to the mouthpiece. Project a
“smile” in your voice.
2. People come before paperwork
{ Focus on the caller
{ Concentrate and be attentive
{ Do not do something else while talking to
someone on the phone.
3. Personalize the call and establish rapport.
{ Use the other’s name or title
{ Avoid using “madam” or “sir” if you know the
name of the person you are talking with.
{ Remember however to maintain professionalism.
{ Avoid getting too familiar.
4. Mention acquaintances by name or mutual experiences on
background for recall purposes only.
5. Use easy words
{ Do not use “military language” on civilians
{ Avoid acronyms, jargons, codes, and other.
6. Do not interrupt while the caller is talking. Do not rush
callers.
7. During an extended narration by the caller, indicate your
presence in the line to show them that you are listening.
8. Put callers on hold properly
{ Explain to the caller the reason by saying:
“Please hold on to your line sir/madam I will
(reason)”
{ Do not make the caller wait for more than one
minute.
9. When going back to calls put on hold:
{ Show appreciation to the caller by thanking
him/her: “Thank you for waiting sir/madam”
{ Apologize if the waiting is a bit long: “I am
sorry to have you kept waiting, sir/madam”
10. If the called person is not available, do not rush to take the
message. Present the following options:
{ Offer your help or refer the matter to another
person in the company who can help or can
attend his needs.
{ Ask if he wants his call returned.
{ Inform the caller what time he should call back.
 11. Ask questions about the person’s point of view. This will  Chairs do not face the toilets or kitchen, rather they
show your interest in understanding his position. are positioned to face the focal points
12. If you must leave the line and put the caller on hold during  Chairs are away from sideboards, plants, doorways,
the conversation, explain to the caller the reason why. etc.
Taking Telephone Reservations
13. Listen to the caller with full attention. 1. Take reservations by telephone or in person
{ For telephone reservations, answer the phone by
14. Refer calls to the right department the first time. the third ring. Smile and identify yourself and the
restaurant.
{ Use proper salutation and standard phrase as per
{ When transferring calls, remember to: direction of supervisor.
2. Get reservation information and enter into reservation
{ Explain to the caller what you are going to do book.
and give caution in case the line gets-off. { Ask the person making the reservation for.
{ Date and time of the reservation.
{ Explain to the receiving party the reason for the { Name under which the reservation is being made.
transfer call to easy facilitation. { Number in the party, including number of
children.
{ Special request, such as the booth, a window
15. Always end the conversation pleasantly and politely. seat, a high chair, etc.
{ Smoking or non- smoking section.
{ Review details. { Guest’s telephone or room number and person
making the reservation.
{ Remember to thank the caller. { Special occasion the guest might be celebrating.
{ For difficult or unusual names, ask guest to spell
the name. repeat all information back to the guest
16. When conversation is concluded, let the caller hang up and thank them for making the reservation.
first. { Under the correct spelling of the name, write it
the way it sounded when it was pronounced.
{ When the call is made by you, hang up first { Write your initials next to the reservation.
when conversation is concluded. 3. Make suggestions
{ If the caller asks what is on the menu, describe
several entrees.
{ Replace receiver gently
{ If the guest seems concerned about table
selection, make suggestions based on the
17. When a colleague is on the phone, tone down the preferred tables if they are not already reserved.
conversation in the background. 4. Process reservations received in writing.
{ Enter a reservation from a written request in the
{ Avoid giggling, laughing or shouting reservations book.
{ Note the following:
ñ Date and time of the reservation.
18. When closing the conversation, the following should be
ñ Name under which the reservation is
included.
being made.
{ Number in the party including number of
{ Thank the customer for calling children
{ Special request, such as a booth, a window seat,
{ Let the customer know you appreciate his/her a high chair, etc.
business { Smoking or non-smoking section.
{ Guest’s telephone or room number.
{ If the guests are celebrating a special occasion.
{ Provide assurance that the promises will be
{ Note that the reservation was received in writing,
fulfilled.
so that the guest will be sure to get the best
possible table and service.
{ Leave the customer with a positive feeling. { Write your initials next to the reservation.
19. When you are on the telephone, you represent the { Confirm all the details by repeating the details
organization/hotel. back to the guest.
20. Treat every call as an important call. Remember that you { Make sure all these details have been clearly
are not speaking to an instrument but to a person. written in the reservation book.
{ Complete the conversation with a show of
Floor Plan/Positioning Tables hospitality.
Floor Plan
 A drawing outlining the restaurant and showing the Prepare Service Stations and Equipment
positioning of tables, chairs, doors, windows etc. The General Equipment
purpose of a floor plan is to help staff to know exactly  There is a need to find out about the equipment commonly
which tables are reserved and what tables are available for used, as well as the key products that you are dealing with
walk-in customers. on a daily basis.
 Allows the kitchen and service staff to see how many  There is a wide range of equipment used by wait staff to
people are dining in the restaurant, the table configuration support them in delivering excellent service to customers.
for each night and whether tables are reserved or vacant.  Equipment is costly and varies considerably from
Key Points to Consider establishment to establishment, particularly in regards to
 The positioning of each table to allow sufficient space the quality of the equipment used.
between tables for the movement of service staff and Dinnerware/Chinaware
guest comfort Ü Is a term used for crockery
 Space between tables to allow for guest privacy
 Table positions are free from kitchen noise and away Types of Chinaware
from major traffic areas of kitchen, dispense bar, and Porcelain Bone China Earthenware Stoneware
cashier desk Is a ceramic Is porcelain May sometimes Is hard pottery
 Minimum space between 2 tables is 1.8 m material made of be as thin as made from
 Minimum space between the back of the chairs from made by clay mixed bone china and siliceous
one table to the next is 90cm heating with bone other porcelains, paste, fired at
 Minimum space between the table and a wall is 45cm selected and ash. though it is not high
refined --------------- translucent and temperature to
materials This is very is more easily vitrify (make ¶ 2.35 fl. oz
which often fine, hard chipped. glassy) the Mug
includes china that is ------------------- body. ¶ 12-16 oz. container for hot coffee orders
clay very It is also less ----------------- Sugar Holder & Creamer
expensive. strong, less It is heavier ¶ Is a container used to store sugar and creamer
tough and more and more Teapot
porous than opaque than ¶ Are used to serve hot water and tea.
stoneware porcelain. ¶ 28.7 fl. Oz.
How to Clean:
o Rinse after each use
Service Plate o At the end of the day, soak the teapot
¶ The largest plate that is used for multi course in a solution of baking soda & cold
meals. water (4tbsp)
¶ Acts as a base/underliner plate for appetizers, o Scrub gently with a rag & dry
salad, and soup. Coffeepot
¶ 11 - 14 inches ¶ A container, usually with a handle and a spout or
¶ Also known - buffet plate, charger plate, cover lip, in which coffee is made or served, or both.
plate, lay plate, and place plate. Cruets
Bread & Butter Plate ¶ Is the container for salt and pepper. Rice is
¶ Resembles salad plate are used in serving bread usually added in the container to prevent
and butter moisture and to keep it dry so it won’t cake up.
¶ 5 – 7 inches Toothpick Holder
¶ A container used to hold toothpick
Saucer
¶ A shallow dish, typically having a circular
Glassware
indentation in the center, on which a cup is
 Refers to glass and drink ware items, besides tableware,
placed.
such as dishes, cutlery and flatware.
 The term usually refers to the drinking vessels.
Entrée/ Salad Plate
 Well-designed glassware combines elegance, strength and
¶ Functions to serve salad presented before the
stability
main course, as a side dish with the main course.

¶ But when salad is the main course, it is presented
Types of Glassware
on a dinner plate.
{ Tumbler
¶ Larger salad plate is about 8 to 8.5 inches
Ü Is a flat-bottomed beverage container for drinking
¶ Smaller 7 to 7.5 inches
made of plastic, glass, etc.
Dinner Plate
{ Mug
¶ Is used to serve the main course at all meals,
{ Stemware
formal and informal.
Ü Drink ware that stands on stems above a base. The
¶ 10 ¼ - 11 inches
stem allows the drinker to hold the glass without
Dessert Plate
affecting the temperature of the drink.
¶ Is a specialized plate used to serve desserts such
{ Footed wares
as fruits, cakes and other pastries
¶ 7.25 to 8.5 inches Glassware (Mug)
Fish Plate ñ Beer Mug
¶ A specialized plate, recognize as ornamentation T Is a heavy glass with handle and usually
in a fish pattern. with patterns cut into its side.
¶ 8 - 9 inches in diameter. T A flat-bottomed 8 to 16 oz. glass
Soup Plate Glassware (Tumbler)
¶ A deep, wide rimmed plate in which soup is ñ Highball Glass
served. T A family of tall straight glasses used for tall
Soup Bowl or long drinks.
¶ A bowl for serving soup. T A versatile glass with 5-12 oz.
¶ Bowl is a dish that is round and open at the top T This glass is taller than an old fashioned
for serving foods. glass & shorter than a Collins glass.
Bouillon Cup & Saucer ñ Collins Glass
¶ Are used for serving soups that are made from T A highball glass family 12-14 oz. used for
thin broth. long drinks, soft drinks and tropical juices.
¶ 20 ¼ fl. Oz. T This glass is somewhat narrower and holds
Finger Bowl less than the similar highball glass.
¶ Is a bowl of water, usually with lemon or flower ñ Zombie Glass
petals, which is used for rinsing one’s fingers in T Is the tallest highball glass 14 oz.
between courses in a multiple course meal. ñ Old Fashioned Glass
Sauce Boat T Is also known as rocks glass or “lowball”.
¶ Is a container for gravy and other sauces T It is a short tumbler 8- 10 oz. cylindrical
¶ 16.9 fl. Oz. glass with a heavy tapered base used for
Platter serving liquor “on the rocks” meaning over
¶ A large flat dish or plate, typically oval or ice.
circular in shape, used for serving food. ñ Pilsner Glass
Butter Dish T Is a glass use to serve many types of light
¶ A specialized dish in which butter is served. beers, but is intended for its namesake, the
¶ A typical measurement is 8 inches by 5 inches. pilsner.
¶ An alternative to a standard butter dish is also T It is smaller than pint glass, usually in
known as a butter crock. 250ml – 330ml in sizes.
Soup Tureen ñ Shot Glass
¶ A serving dish for foods such as soups or stews, T Is a small glass used for straight orders or
often shaped as a broad, deep, oval vessel with mixed shooters
fixed handles and a low domed cover with a T Also used as a measuring tool
knob or handle. ñ Iced Tea Glass
Cup & Saucer T Used to serve iced tea and sometimes water;
¶ Is used for serving coffee & tea. the larger size of this glass reduces the
¶ 5.4 fl. Oz. number of refills needed.
Demitasse Cup and Saucer Glassware (Stemware)
¶ Used in serving espresso coffee. ñ Cordial/Liqueur/Pony Glass
 T A small stemmed glass used for serving and
sipping cordials/liqueurs
T 1-2 oz. capacity
ñ Champagne Flute Glass
T The 6-9 oz. used for serving champagne
T This is a tall, straight- sided, stemmed glass
with a very narrow bowl is preferred to
prevent the precious champagne bubbles
from easily escaping.
ñ Champagne Saucer Glass
T With 4 oz. capacity, shallow, broad- bowled
and solid- or hollow- stemmed
ñ Champagne Tulip Glass
T The 6-9 oz. used for serving
champagne/sparkling
T Same with champagne flute but with a
tapered mouth shaped like the tulip flower
to keep the bubbles of champagne longer
ñ Margarita Glass
T A 12-17 oz. stemmed glass with a wide,
shallow bowl for serving margaritas,
daiquiris, frozen drinks and ice cream-based
drinks.
ñ Port Glass
T A 2 oz. rounded wine glass used to serve
sweet fortified wines like Port or Madeira.
ñ Sherry Glass
T Is a small, narrow stemmed glass with a
wide rim.
T It is used to serve sherry and other aperitifs
ñ Squall Glass
T A 15 oz. pear- shaped glass smaller than a
Hurricane glass ideal for cocktails.
ñ Poco Grande
T A 10-13 oz, cocktail glass with a curved,
tulip-shaped bowl used for serving specialty
mixed drinks.
ñ Martini Glass
T Generally have larger, wider bowls which
are fully conical at the bottom.
ñ Cocktail Glass
T Stemmed glass with an inverted cone bowl.
T They have smaller, narrower bowls with
rounded or flat bottoms
ñ Red Wine Glass
T Glasses for red wine are characterized by
their rounder, wider bowl giving the wine a
chance to breathe.
ñ White Wine Glass
T Glasses are generally narrower, although
not as narrow as champagne flutes.
ñ Brandy Snifter/Cognac Glass/Balloon
T A short stemmed glass whose vessel has a
wide bottom and a relatively narrow top.
T Used to serve aged brown spirits such
as bourbon, brandy, and whisky.
ñ Water Goblet
T Is an all-purpose glass for serving wine,
cocktails, specialty drinks, iced tea or water.
Glassware (Footedware)
ñ Sling
T Is a tall narrow glass where the classic Long
Island Ice Tea is drank from
ñ Irish Coffee Glass
T A footed 6 oz. glass
T Is a uniquely shaped glass with a handle that
is used for the specialty coffee drink
ñ Hurricane Glass
T A large tall footed 15-26 oz. glass, bulbous
at the bottom and flaring at the top for
blended or frozen tropical drinks.
ñ Parfait Glass
T 7-12 oz. with a flared lip and larger rounded
bowl
T Similar to but slightly smaller than a frappe
glass and usually made of thicker glass.
Flatware/Silverware
 Refers to table utensils used to serve and eat food, such as
forks, spoons, butter knife.
 Comes in a wide variety of prices and styles.
ñ Escargot/Seafood Fork
T Are two prong forks made of stainless steel
which are used with escargot dishes.
ñ Cocktail Fork
T Is a small fork like a trident, used for
spearing cocktail garnishes such as olives.
ñ Salad/Dessert Fork
T Has flatter and slightly broader tines than
those of a dinner fork.
T Used when vegetables are served as salads.
ñ Salad Knife
T Type of utensil is designed to be used for
cutting fresh vegetables such as salad
greens.
ñ Dessert Spoon
T Designed specifically for eating dessert and
sometimes used for soup or cereals.
T With an oval bowl, it typically has a
capacity around twice that of a teaspoon.
T 7 to 7 ¼ inches long.
ñ Dinner Fork
T Is used to eat the main entrée
ñ Dinner Knife
T Is the longest knife in a set of flatware
which is used to cut and push food.
ñ Dinner Spoon
T Feature a shallow, oval-shaped bowl. The
dinner spoon is a multipurpose piece.
T Larger than a teaspoon or a dessert spoon
ñ Fish Fork
T Is usually smaller than the meat fork and is
meant when eating fish.
ñ Fish Knife
T Has varying shapes and sized which are
used when fish is being served.
ñ Cake Fork
T Is narrower and slightly shorter than a salad
fork that is used when serving cakes and
other pastries.
ñ Bread and Butter Knife
T Is a small knife with rounded or pointed tip
used for slicing butter and spread it on
bread.
ñ Steak Knife
T Is a special knife that has a sharp tip and
serrated edge to cut thick portions of meat.
ñ Demitasse Spoon
T Has varying sizes depending on the size of
the demitasse cup and saucer.
T Approximately 3¾ to 4½ inches long
ñ Teaspoon
T Is used to stir hot beverages.
T Measures approximately 5½ to 6¾ inches in
length
ñ Soup Spoon
T A large spoon with a round bowl, used for
eating soup.
T Approximately 53⁄4 to 81⁄4 inches.
ñ Parfait Spoon
T Is used for stirring iced tea in tall glasses
which has the same purpose like the Long
Drink.
ñ Salad Serving Fork
T Is used to serve food as tossed salad
ñ Carving Fork
T Is used in conjunction with carving knife,
specifically designed in carving meat.
ñ Carving Knife
T Has straight edge, a shorter, thinner and
wider blade which enables it to cut thin
slices of meat.
ñ Gravy Spoon
T Comes with the sauce boat which is used in
courses with gravy or other sauces.
ñ Serving Spoon
T Is much larger than a spoon used for eating.
T It is used to move food from the main dish
to individual plates.
ñ Soup Ladle
T Is a ladle for soups that has variety of
shapes and sizes depending on the deep
bowls, whether it is round, oval or fluted.
 ñ Pastry Lifter
T Is used to move the pastry from the main
dish to the dessert plate.
ñ Nut/Lobster Cracker
T Used to crack the hard shells of crabs and
lobsters by pulling the two handles together
to access the flesh inside, while preparing or
eating them.
ñ Bread Basket
T An open container in which bread is put on
a table during a meal.
ñ Bread Tong
T A grasping device consisting of two arms
that are joined, often at one end, as by a
pivot or a scissor like hinge.
Dining Room Equipment
ñ Linens
T Are fabric goods such as tablecloth, napkins
and slip cloths.
T Is a material made from the fibers of the
flax plant.
T The term “linen” has come to be applied to
all related products even though most are
made of cotton, various synthetic materials
or blends.
T The costs involved are linen hire, laundry
and replacement.
T  Due to the cost factor, many establishments
do not use linen and the actual table surface
is set as a focal point.
ñ Silencer
T It is used primarily as cover to line your
table, protect against scratches and dings.
ñ Table Cloth
T High quality table cloth are made from linen
but expensive and hard to launder.
T Nowadays, table cloth are made from cotton
and polyester blend and can be bought in a
variety of sizes and colors.
T White is the most popular because its
considered formal.
T Should be cleaned, ironed.
ñ Overlays
T Is a cloth used to protect table cloth from
spillage, stains, scratches and allowing the
use of same tablecloth for lunch and dinner
service thus reducing cost.
T Overlays are often arranged at a 45 angle
over the tablecloth with varying colors to
provide additional character to the
establishment.
ñ Table Runner
T Instead of covering the entire table, it only
covers the middle section.
ñ Table Napkin/Serviette
T Is a square or rectangle cloth or paper used
at the table for wiping the mouth or hands
while eating.
T Often white in color to show they are
hygienic.
T Linen serviettes are starched, enabling them
to be folded into different shapes for
presentation.
T Sizes: 18”x18” ; 20”x20”
T The serviette fold should reflect the style of
restaurant.
T When folding serviettes consider the time it
takes for a particular fold, the appearance,
how to store the folded serviettes and
whether you want to use different colors.
ñ Service Cloth
T Service or waiter’s cloth is a square cloth
that the wait staff uses during service to
carry plates and to protect him from the heat
of platters and plates.
T It can be used for wine service.
T Never use customer napkins as a service
cloth, to prevent contamination.
ñ Placemats
T Are used primarily to prevent the flatware
from moving while the guests are eating.
T It adds as an accent to the table setting.
ñ Furnitures
T All furniture used in any food and beverage
service must be well chosen according to
the needs of the event and the
establishment.
T Its arrangement must take into consideration
the flow of traffic of guests and service
staff.
T The appearance & atmosphere of the are
must be flexible enough to suit various
occasions.
ñ Tables
T Tables come in various sizes and forms.
T Round tables are suitable for large parties
and help with the communication process.
T Square or rectangular tables are commonly
used due to their versatility because it is
simple to push them together and
accommodate larger numbers of guests.
T The size and shape of the table depends on
the type of restaurant and the style of
service, as well as providing sufficient room
for all the plates and glasses that the
customer requires.
T Always ensure that the table is stable.
T If the floor is uneven you may have to use
cork under the table leg to stabilize it.
T Never use coasters s they look untidy and
cost money.
T Wipe all table tops and legs regularly with a
damp cloth.
ñ Coffee Table
T Low table which is designed to be placed in
front of a sofa to support beverages,
magazines, books, decorative objects, and
other small items to be used while sitting.
ñ Cocktail Table
T Is generally synonymous with a coffee
table.
ñ Lazy Susan
T Is an addition to a table that is designed to
assist in moving food form one person to
another while dining.
ñ Chair Trolley
T Design to do most of the work on stacking
of chairs forward by just wheeling the prong
underneath and tip the load back.
T Provide a good OH&S solution.
ñ Tiffany Chair
T Also known as the Chiavarina is a wooden
chair of Ligurian design.
ñ Banquet Chairs
T Are light stackable chairs used in a variety
of functions.
ñ Gueridon Trolley
T Is simply a piece of equipment on which
food is served or prepared in the dining
environment.
ñ Cake Display Trolley
T The purpose is to transport food and
beverage items to a customer.
T Used for displaying cakes
ñ Tea Trolley
T A small wheeled trolley from which tea is
served.
ñ Chiller
T A machine for cooling something,
especially a cold cabinet or refrigerator for
keeping stored food a few degrees above
freezing.
ñ Display Refrigerator
T An appliance that is artificially kept cool,
used to display and store food and drink.
How to Clean
9 Wipe up spills immediately with warm
soapy water to prevent contamination
& bad odors
ñ Ice Machine
T Refer to either a consumer device for
making ice
T Must be clean and well ventilated area
How to Clean
9 Never use detergents, abrasives or
solvents on the ice machine
 9 When cleaning the storage bin make 9 Wash the strainer in warm soapy water
sure it’s empty, using a brush or nylon scourer to clean
9 Never store anything in the ice the strainer & rinse well in hot water
machine except ice ñ 3 Piece Cocktail Strainer
9 Ice scoop must be out of the bin T A device used to mix beverages by shaking.
ñ Espresso Machine T Allows for a quicker cooling of the drink
T An espresso machine brews coffee by before serving.
forcing pressurized water near boiling point T Must be clean and all parts must be present
through a "puck" of ground coffee and a ñ Garnish Holder
filter in order to produce a thick, T For keeping the garnishes separated
concentrated coffee called espresso T Must be clean, including the compartment,
ñ French Press lid, and base.
T A coffee pot containing a plunger made of ñ Menu Folder
fine mesh with which the grounds are T A presentation of food and beverage
pushed to the bottom when the coffee is offerings
ready to be poured. T In which guests use to choose from a list of
ñ POS/Cash Register options
T Used to record the sales of a business ñ Order Slip
T Ensure that all guests have settled their T A printed document with spaces in which to
account prior to leaving write the order from menu
ñ Service Trays ñ Garbage Bin
T To carry food from the kitchen to the T Contains bag
sideboard or drinks from the bar T Must be cleaned daily
T Must be clean, covered, and kept in central
location
ñ Oval Banquet Tray with Stand
T Use to carry food specially in banquet
ñ Condiments
T A substance such as salt or ketchup that is
used to add flavor to food.
ñ Wine Bucket with Stand
T A bucket for holding ice to chill a bottle of
wine.
T A stand for holding the bucket.
T Wine bucket should be polished and place
near the bar ‘Mise en Place’
ñ Wine Opener Getting Ready for Service
T It has sharp-bladed knife, corkscrew or ¶ Table service is not only about actual serving of food from
worm and can opener. the kitchen, clearing and bussing of tables but also includes
T Use to remove the wooden cork from the careful and precise preparation before service can be done.
wine bottle. ¶ Mise – en – scene ; French term means to prepare the
ñ Water Pitcher environment of the before service in order to make it
T A container with a spout used for storing pleasant, comfortable, safe and hygienic.
and pouring contents which are liquid in ¶ Mise – en – place ; French term means to putting in place
form
ñ Ice Bucket and Tong The Importance of Mise en Place
T a cylindrical container holding chunks of ¶ It is essential to be efficient in all tasks
ice, either ready to serve in drinks or for ¶ Shows professionalism and organized team
chilling a bottle of wine in. ¶ Allows the customer to a have a smooth service and
T Ice tong having usually two handles and pleasant dining experience
hooked points for lifting large blocks of ice Jobs Tasks and Chores Prior to Service
How to Clean Opening Shift Closing Shift
9 Must be emptied daily
9 Wash in hot soapy water, rinse & dry
9 Ensure that there are no spots or stains
on the outside
ñ Blender
T An appliance used to mix, puree, or
emulsify food and other substances.
How to Clean
9 Wipe off any spills with a damp cloth
9 Remove the blender top from the
motor base. Separate its parts and clean
thoroughly in warm soapy water, rinse
and dry
9 Handle the sharp blades carefully to
avoid cuts
ñ Cocktail Mixing/Bar Spoon
T A long handled spoon used in bartending
for mixing and layering of both alcoholic
and non-alcoholic mixed drinks.
T Its length ensures that it can reach to bottom
of the tallest jug or tumbler to mix
ingredients directly in the glass.
T Must be clean, not bent
ñ Hawthorn Strainer
T A metal bar accessory used to remove ice
from a mixed drink as it is poured into the
serving glass.
How to Clean
9 The spring can be remove for cleaning
 Ü Restock service points with Ü Requisition beverage stock 9 The cleaned dish should be rinsed off in the hot water
the stock items sent from the from stores at around 120ºF until no more detergent is present on
stores Ü Requisition food and the dish.
Ü Fill cruets consumables stock from 4. Sanitize
Ü Prepare butter portions stores 9 The dish should soak in a mixture of sanitizer mix for
Ü Clean, tidy, wipe down and Ü Polish table cutlery and at least one minute to ensure that bacteria are removed
mop stillroom area replenish dumb waiter from all surfaces.
Ü Check, wipe out fridges and Ü Polish crockery and 5. Air Dry
display cabinets replenish hot-cupboard (hot- 9 The only recommended way for dry the dish is by air
Ü Switch on coffee machine, box) drying – no wiping the dish down with a towel, just
dishwasher, glasswasher and Ü Polish all glassware let it air dry.
other electrical appliances Ü Replenish fridges and How to Clean Flatware
Ü Switch on post mix, display cabinets 1. Pre-clean
reticulation system and gases Ü Replenish shelves in display 9 Dirty cutlery is soaked in warm soapy water, before
Ü Change gas cylinders and/or cabinets being washed.
kegs if required) Ü Set up tables and arrange 9 This will help save on detergents.
Ü Check, clean the display chairs according to 2. Wash
cabinets reservations diary 9 Wash with hot soapy water to remove grease and dirt.
Ü Replenish linen Ü Sweep and mop all tiled 9 Have a good scourging pad on hand. 
Ü Dust, wipe and/or polish all areas 3. Rinse
hard, glass and mirrored Ü Set up coffee station cups, 9 Rinsed off in the hot water until no more detergent is
surfaces and screens saucers, spoons, present.
Ü Vacuum all carpeted areas Ü Set up service stations
Ü  Collect and check floats and Ü Switch off lights and Polishing Flatware
rooming list from reception background music Things Needed:
Ü Check current list of specials ¶ Stainless Bowl
and numbers of portions ¶ Cutleries
with kitchen ¶ How water
Ü Check menu items ¶ Lemon
availability with kitchen ¶ Dry Cloth
Ü Write specials board  Put hot water into the jug (may add some white vinegar)
Ü Wipe menu covers  Take a handful of cutleries, all of the same type
Ü Set up coffee station sugars,  Place the cutlery into the hot water. Take care not to burn
milk, creams yourself
Ü Set up bar work station and  Using the clean tea towel polish each piece of cutlery,
counters making sure not leave any marks
Ü Set up service cutlery on  Place the cutlery into the sideboard or storage containers
lined plates  After polishing the cutlery, clean up the area
Ü Display specials board and Polishing Glassware
other promotional materials Things Needed:
in the appropriate place ¶ Stainless Bowl
Ü Attend pre-opening briefing ¶ Glassware
Ü Switch on lights and ¶ How water
background music ¶ Lemon
Ü Make final check of ¶ Dry Cloth
restaurant, bar, still room,  Put hot water and lemon slices in a stainless bowl.
public toilets and other areas  Put the glass over the bowl. Let the steam moist the glass.
prior to opening, according  Push the tea towel inside the bowl of the glass and twist to
to housekeeping and polish
operational standards and  Check against the light to ensure that all parts of the glass
procedures are clean
Ü Open doors at the Handling Glassware
appropriate time { Glassware is highly fragile and most delicate and
expensive, hence utmost care has to be taken while
handling glass equipment.
Wine & Bar Set-up
{ Glasses normally stored in a glass pantry. It should be
¶ Check stock levels and replenish to the required level
placed upside down in a single row on paper-lined shelves
¶ Polish all glasses, prepare wine stands and buckets and
to prevent dust settling in them.
prepare drink garnishes
{ Tumblers should not be stacked inside one another as this
may result in heavy breakages and accidents.
Storage of Glasses
{ Store the polish glasses face down to prevent dust or dirt
accumulating inside
{ Serve glasses on a try to customers.
{ Glasses in racks must never be placed on the floor
Set-up the Table in the Dining Area { Beer glasses are usually kept in the fridge
Cleaning and Polishing of Dinnerware, Flatware and Glassware Napkin Folding
How to Clean Dinnerware Ü The simple folds are found to look better than more
1. Pre-clean complex and difficult folds. If the napkins are folded well,
9 Which involves scraping, wiping or sweeping away it adds to the general appearance of the dining room. There
food scraps into a waste bin. is also the question of hygiene and sanitation when napkins
9 This will help keep the dish water cleaner, helping are folded intricately.
you save on detergents. Formal Points in Napkin Folding
2. Wash { Well-starched plain napkins measuring 46-50 cm. sq.
9 Ensure that basin is clean and sanitized prior to filling. would be ideal for complicated folding techniques.
9 Wash with hot soapy water at a range of 95º to 120ºF, { The fabric should be cut square and straight on the
to remove grease and dirt. weave so that the napkins do not pull out of shape
9 Have a good scourging pad on hand.  easily.
3. Rinse { The fabric should be washed, starched and ironed
when damp, while ironing, the napkins should be
 pulled back gently into shape to ensure that the
napkins are perfectly square again.
{ While folding napkins into complicated shapes, each
should be pressed separately. Soft folds should not be
pressed.
Types of Menu
1) Table d'hôte
T A set menu forming a complete meal at a set
price.
T A choice of dishes must be offered at all courses,
the choice and number of dishes will usually be
limited.
2) A la Carte
T A menu with all the dishes individually priced.
T The customer can compile his own menu.
T A la carte dish should be cooked to order and the
customer should be prepared to wait for this
service.
3) Carte Du Jour
T This refers to the menu for the day. This can be
interpreted in two ways:
i. A special menu offered for the long
day in addition to a la carte dishes or
regular dishes
ii. The only menu offered for the day
which is case is a limited menu
4) A Special Party Menu
T Are menus for banquets and parties of all kinds
like birthday, wedding receptions, anniversaries,
debuts, conventions, etc.
5) Cycle Menu
T A set of menus rotated to a definite pattern.
6) Selective Menu
T A complete meal that provides choices or
selections of courses
Types of Table Service
9 a term that is used to describe the manner
and method in which food is served to
guests in foodservice operations.
{ American Service
 American style service is considered as the most
widely applied service.
 The service nature can be booth simple and complex.
 American service is also termed as Plated service.
 This service is perfect for those who want a rapid and
filling meal at a casual restaurant with plain service.
Features:
à Like Russian service, American service is the
quick and requires less least labor-intensive
service and little space.
à American service is followed at family-style
restaurant, where casual tableware and placemats
are considered as the standard.
à Pre-platting and pre-setting of tables must be
done in case of American service with silverware
needed during the meal.
à The preparation of food is completed in the
kitchen except for the salad and the bread and
butter are brought to the guests ensuring fast
service.
à In American service, hot food is served hot and
cold food is served cold.
à The service requires fewer dishes for service
since most of the food of the meal is served and
garnished on one plate, hence, the usage of
dishes and ware washing cost are decreased.
à American service is basically preferred by the
chefs, because this allows them to show their
creativity by organizing individual food items in
an eye catching and appealing style.
à This service requires only one server to serve the
meal but with an experienced serving skill.
However, this service also ensures the
environment of only one server in one area (for
example: back server for picking up the food and
the front server for fulfilling guests’ special
requests).
{ English Service
 English service is also regarded as called Butler
service.
 In English service, a special dinner is served for
privately organized parties or a meal is served by
servants in a private home.
Features:
o In English service, the food and beverages items
are brought to the host or hostess first who then
pass them down to the nearest guests and the
passing continue until food & beverage items are
reached to the appropriate guests. This service
procedure is done by the help of only one server.
o English service recognized by a great deal of
showmanship for a special occasion.
o English service is less labor-intensive and
quicker than Russian service.
o Sometimes due to the nature of serve procedure,
this service can be very time consuming.
{ French Service
 The concept of French service arises from the elegant
and splendid style of the French court, le grant
couvert (the great cover).
 The French service is also termed as Cart service.
 French service is a formal type of service which was
first started to serve European.
Features:
o This type of service is very personalized and
usually followed in classy dining room.
o The unprepared or semi-prepared foods are
arrived from the kitchen and brought to the
dining room placing on the guerdon (a cart)
carrying on heavy silver platters. But the final
preparation is completed at a side table in front
of the guests and served from the service table to
the guests on heated plates.
o Since foods are in front of the guests, so those
foods are cooked or completed which require
short time to prepare.
o Cooking, deboning, slicing and garnishing
procedures are applied in French service.
o Is considered as the most labor-intensive and
most expensive service for all formal styles.
o The nature of this service always requires large
number of experienced and skilled and highly
professional servers to perform their job with
elegancy and finesse.
o Large numbers of serving and preparing items
are used in tableside cooking, hence, ware
washing costs are increased and also often lead
to capital loss.
o Though fewer tables and seats are set-up but
service staffs needs spacious space in order to
move preparation carts all the way through the
dining area and to prepare food on tableside in
front of the guests.
o French service serves fewer number of guests
who can afford to pay extra time and cost to have
pricey food items. However, they are always
served with the highest level service and great
deal of attention.
o In case of small dining, the guest helps
themselves while taking food and in case of large
dining, the guests take foods by passing around
the dishes for each guest to help themselves or
serve another guest seated far from the dish.
o The cost of F&B items are high so as to be able
to produce high revenue and cover the labor and
other associate costs.
o Large number of servers are assigned to serve
fewer guest which incur high operation costs.
o Service procedure of French service is quite time
consuming.
{ Russian Service
 Russian service originated. from the era of Tsars of
Russia who believed in ceremony and ritual.
 Russian service is also referred as Platter service
since foods are positioned in well-decorated silver
platters.
 Russian service originally came from the French
service, similar to French service in many respects
including table setting. However, Russian service was
greatly modified that it became a distinct service
style.
Features:
 o This service is followed specially in the best
international restaurants and hotels, mostly in
banquet operation where selection of foods are
same for all guests.
o In Russian service, servers place all food items
on silver platters attractively when all
preparation is done in the kitchen and present the
platter to guests for approvals, and serves the
food from the left side. Only dishing and
presentation are made on the table.
o Unlike French service, this service requires only
one server and less labor-intensive and
considered as faster service.
o Russian service does not necessitate any extra
space for special equipment and it is an
inexpensive service.
o The manager usually responsible for controlling
labor and product costs.
o In Russian service, the server always has to make
sure that the food preparation remains good till
he serves the last guest.
o Highly skilled or experienced and professionally
trained staff members are to be assigned for
serving Russian service.
o Though Russian service requires less space, but
can be perfect for seated service of large groups
eating the same meal.
o Portions of foods are picked up from Russian
service.
o Russian service utilizes the use of heavy silver
service ware and larger numbers of platters while
serving to the guests.
Other Service Style
{ Apartment /Blue Plate Service
 In this service, plates are served up in the kitchen and
placed on the table just before the dinners sit down.
 Eating begins when the hostess signals.
 Second portions can be served from the kitchen or
offered from serving dishes that are passed from hand
to hand.
 Removal of the main course and service of dessert are
done by some members of the group at the table.
 This pattern of service is most frequently used when
the group is small, the dining table is small, and the
area for dinning is small.
{ Banquet Service
 This service is serving meal to a group of person who
had determined the menu, number of guest and time
of service in advance.
 The service staff generally set the tables using
American settings modified according to the
particular menu.
 Ice water is poured, butter pots, basket of breads on
the tables before seating the guests.
 The presidential/head table is served first then the rest
of the guests tables.
 Because of the simplicity of the service, service staff
can handle the kitchen and serve to the guest in a
normal Ame
{ Buffet Service
 A really self-service. Customers help themselves from
a range of dishes displayed on a buffet table.
 Often the waiter’s role controlled to clearing the
tables and serving drinks
Features:
1) Uses the large amount of plate so it can hold the
foods.
2) Dinner plates appear first in the line.
3) Cold foods first and hot items last.
4) Showmanship is the key to a successful buffet
5) Lighting is important
6) Buffet table may be straight, L-shaped, U-
shaped, of V-shaped.
7) Special shape are round, oblong, trapezoid, half
round and oval.
8) To speed service, provide separate tables for
dessert and drinks.
9) The buffet table should be near the entrance and
where the guest are seated.
{ Gueridon Service
 Dishes come partially prepared from the kitchen
and is completed in front of the guest.
 The skill and showmanship of the waiter/server
is very important in this type of service since the
role includes cooking, portioning, plating &
serving dishes to the guest.
Table Setting
Technical Terms:
 Cover
à It is the space allotted for one
diner.
à This is about 24x15” within
which include the utensils to be
sued for dining. An imaginary
line may be drawn to define the
cover about ½ -1” form the edge
of the table.
 Table Appointments
à This is the term used for the
dining utensils to include the
dinnerware, glassware, flatware
and linens.
 Table Setting
à This refers to the manner in which
the table appointments and food
are arranged on the table for
dining.
 Meal Service
à this refers to the manner in which
food is served to the diner, either
a la carte or table d'hôte.
 Table Accompaniments
à These are the items required to
complete the table set-up to
include cruets, ashtray, flower
vases and ten menus, if available.
Table Setting is Influenced by:
1) The pattern of table service to be used, which
give the established position of some items.
2) The menu to served which determines the
specific appointments to be placed at covers.
3) The size of the table influences the exact position
of appointments at covers.
Basic Principles in Table Setting
1) Table
¶ Check table is sitting firm and evenly on the
floor. Stabilize a wobbly table with a piece of
cork cut into a wedge shape before placing it
under the table leg.
2) Table Appointments
¶ Table appointments should be placed in straight
lines both lengthwise and across the table. All
pieces should be placed parallel with even
spacing between them.
¶ Table appointments that are placed on the table
for each person make up an individual “cover”.
¶ At least 20” should be allowed for each cover.
3) Tablecloth
¶ Tablecloth should be free from wrinkles and
should harmonize with each other.
¶ When tablecloth is used, a silencer should be
placed under it to protect the table, to make the
table look better, and to deaden the noise of the
dishes and silver.
¶ The tablecloth should be placed so that the
centerfold is exactly in the center of the table and
the sides are of the same distance from the floor.
¶ It is a must for every occasion that the tablecloth
should hang 4-6” long on all sides of the table
for informal occasions and 8-10” for formal
occasions
4) Serviette
¶ For formal occasions, napkins 24x24” are
recommended. For informal meals such as
breakfast, lunch or dinner, 17x17” may be used.
Informal occasions require smaller napkins
12x12” long.
¶ It should be folded and placed with the open
edge nearest the left side of the fork and 1” form
the side of the table.
¶ For formal occasions, napkins may be placed on
the service plate or on the goblet depending upon
one’s taste.
5) Flatware
 ¶ Table wares refer to the utensils used for eating
and serving, including flat wares, dinner wares
and glass wares.
¶ Flat wares are usually made of sterling silver
steel, silver plated steel or plastic. Spoons, forks,
knives, teaspoons and serving pieces are flat
wares.
¶ Place the knife fork and spoon 1” form the edge
of the table.
6) Dinnerware
¶ Dinnerware refers to chinaware or plates such as
platters, dishes, saucers, cup and bowls. Plates
should be set at the center of each “cover” which
is approximately 20-24” wide and 12-16” long.
¶ Salad plates should be at the left of the dinner
plate away from the forks.
¶ Place the cup and saucer at the right. The bread
and butter plate should be at the top of the fork.
7) Glassware
¶ Glassware include tumblers, goblets and glasses.
in the choice of glasses, think of the flatware and
dinner wares which will be used with it.
¶ The water glass should be placed at the top of the
dinner knife with the milk or juice glass slightly
to the right of the water glass
8) Centerpiece
¶ A centerpiece is used to add color to the table.
¶ The centerpiece may be placed anywhere on the
table, but its position should be considered in
arranging a well-balanced table.
¶ The centerpiece should be low enough for people
to see each other across the table.
9) Chairs
¶ The chairs should be placed so that the center of
the chair is in line with the center of the plate.
¶ The front of the chair should come just under the
edge of the table so that a person may sit down
or rise without having to move the chair too
much.
Procedure for Laying of Tablecloth
1) Before putting the tablecloth, ensure that the chairs and
tables are in their correct positions, the tabletop is clean
and that the table is level and not wobbly.
2) Collect correct size of the tablecloth. All tablecloths are
folded as a screen fold.
3) Stand centrally between two legs of the table.
4) The tablecloth has on inverted fold and two single folds
and should be opened out across the table in front of the
server and the inverted fold near the server.
5) Position the vertical center crease in the center of the table,
holding the concertina fold.
6) Lean across the table and release the bottom layer of the
cloth to hang over the far edge of the table.
7) Re-position the horizontal crease of the cloth in the center
of the table.
8) Release the hold on the center fold and draw the top fold
towards you.
9) Having centered the cloth both vertically and horizontally,
the cloth should now be positioned with an equal drop all
round, with the folds of the cloth covering the legs.
Tablecloth is laid in the correct manner:
à The corners of the tablecloth should cover the
legs of the table.
à The overlap should be even all around the table
about 12-18”
à The creased of the tablecloth should all run along
the same direction across the room.
à All tablecloth should be spotlessly clean, crisp
and well ironed.
à The corners of the tablecloth should cover the
legs of the table.
à The overlap should be even all around the table
about 12-18”
à The creased of the tablecloth should all run along
the same direction across the room.
à All tablecloth should be spotlessly clean, crisp
and well ironed.
à The tablecloth is usually laid over a silence cloth
or an undercover with the centerfold up and
equidistant form the edge of the table. Be sure
that the tablecloth is free from wrinkles, holes
and stains.
Changing a Cloth During Service
ñ When guests are present at other tables and new
covers are to be laid, or when there has been a serious
spillage. In these circumstances, cloths must be
changed with a minimum of fuss and, most
importantly, without at any time exposing the bare
tops of the tables to view.
ñ If the table top is too wide for you to lean across and
take the soiled cloth in both hands, as suggested, try
sliding the cloth towards you so that the far edge of
the cloth only just covers the top of the table. While
doing so, fold the cloth on your side of the table back
towards the table so that no crumbs fall to the floor.
Procedure:
1) Remove any articles remaining on the table to
the sideboard.
2) Stand centrally between the two legs of the table.
3) Holding the concertina fold, position the vertical
center crease of the clean cloth in the center of
the table. (reverse operation)
4) Lean across the table and allow the bottom layer
of the clean cloth to hang over the far edge of the
soiled cloth.
5) Take the soiled cloth in both hands, holding it
between the little and ring fingers.
6) Concertina the soiled cloth towards you while
opening the clean cloth above it.
7) Fold the soiled cloth and remove it discreetly.
Dining Room Preparation
{ The set-up of a dining room and table setting are affected
by the menu. The menu determines the type and style of
meal service and thus, includes your preparation of mise en
place.
{ The table set-up in terms of cutlery and glassware differ
according to the menu items, type and style of meal
service.
Preparing the Covers
 Check and set aside damaged and soiled table
appointments.
 Carry equipment to the table on clean trays, handling
dinnerware by the edge, glassware by the stems or base
and flatware by the handles.
 Invert glassware until before service but be sure the
tablecloth is clean.
 Check the centerpieces are clean and fresh, candles are
replaced and the lights in the dining room are all working.
 Folded napkins are placed at the left of the forks, with the
open corners at the lower right and about an inch from the
table edge.
 For formal dinners, the napkin may be place on
the place plate
 Between the fork and knife at the center of the
cover.
 On the serving plate or show plate.
 Inside the water goblet.
 To the left of the fork.
 Spoons are laid with bowls up at tKnives and forks are laid
about 9” apart, so the dinner plate may be easily place
between them.
 All flatware is an inch away from the table edge.
 The fork is placed to the left of the cover with
the tines pointing up, and the knives are placed to
the right of the cover.
 he right of the knives.
 The butter spreader may be place in any of these
positions:
9 Across the top edge of the b&b plate in
parallel line with the table;
9 Across the right side of the bread and
butter placed perpendicular to the table
edges;
9 Across the center of the b&b plate with
the cutting edge directed toward the
table edge.
 The bread & butter plate is place at the left of the cover,
directly above the tines of the dinner fork.
 The water glass is place at the right of the cover
immediately above the tip of the dinner knife. For formal
dinners, goblets and frosted tumblers are preferred. Wine
and beer glasses are placed to the right of the water glass
either in a straight line or in a triangular fashion.
  no more than three glasses are allowed on the dinner knife. convenient for the
table at one time. Additional glasses may be T Put the cup & guest to reach these
place after the used ones are removed. saucer with items at the center.
 Sugar bowls and cruets are generally placed in the center teaspoon on the
of small table or on the side when tables are against the right, beside the
wall. When table is large and several sets are needed, they dinner knife.
may be placed at equal distanced down the center of the T Cruets, ashtray,
table between covers on a parallel line with the bases of the sugar& cream
water glasses. containers are to be
 Table decors should be reasonably low so that they do not placed at the center
obstruct guest view. Ashtrays are placed at the center of of the table.
the table. Flower vase at the
Service Tray centermost part.
• A round silver tray with a napkin set on it and is used for { Once the guest FOR LUNCH & Pre-setting these
the following: has given his DINNER: items can crown the
1. Carrying clean glasses to the table and removing order complete T Same set-up as table, especially
dirty glasses from the table. the table set-up. breakfast except when a complete
2. Placing clean flatware on the table and removing the following menu with appetizer
clean flatware from the table. modifications: soup & salad is
3. Placing coffee service on the table. A rectangular T No cups & saucer, served.
tray is used for serving clearing food. sugar & cream, ------------------------
this should appear Such show plates
Table Set-up for Breakfast, Lunch & Dinner only when it’s serve as under liner
What How Additional Info about time for to starters like
(Steps) (Standard Procedures) coffee service. appetizers, soup &
{ Check tables & See to it that the To ensure the safety T An under liner salad. Informational
chairs for following are observed: of customers, tables (show plate) standard of the right
cleanliness T Table & chairs are & chairs should be should be pre-set equipment for the
condition & aligned according in good condition. on the table. Set-up right dish.
position. Replace to floor plan. all the necessary ------------------------
damaged/dirty T Table edge & equipment making The set-up of the
items with fresh corners should sure each item equipment should
ones. follow a straight ordered is allotted follow the sequence
line; chairs are a corresponding of service. On the
evenly spaced. equipment. outermost portion of
T if an appetizer is the cover is the
{ Check all Pay particular attention To create a ordered, set-up the appetizer knife/fork,
equipment for to the following: favorable image & following: followed by the
cleanliness & T All chinaware, protect the health of T fish knife/fork for soup (right side),
condition silverwares are customer, all fish appetizer- then the salad
clean free from equipment should cocktail fork for knife/fork & lastly
finger marks & be cleaned & seafood cocktail. the dinner
stain. sanitized. T if soup is ordered, knife/fork.
T Cruets are properly set-up soup spoon.
filled & so as sugar T if salad is ordered:
& cream salad knife/fork, if
containers. salad is to be
T Linen & serviette served as separated
are clean & free dish.
from dirt & stain. T salad fork only, if
{ Collect all T Place them on a Holding equipment it is a side dish to
needed tray or a side plate with bare hands main course.
equipment. & never hold them creates an { Remove from the T if fresh fruit/other
with your bare impression of table all dessert is ordered
hands to avoid unsanitary service. equipment not place fruit fork or
finger marks. relevant to the dessert fork on top
T Hold equipment food ordered. of the cover.
properly as you lay T If wine is ordered,
them on the table. set-up the wine
Hold stemmed glass a little below
glasses by the the water goblet. If
stem, tumblers by your set-up for 4
the base & flatware people & there are
by the handle. only 2 customers,
remove the set-up
{ If service is a la FOR BREAKFAST: Set-up is designed for the 2 covers.
carte & the order T Place the folded for the convenience
is not known, napkins at the of the guest. Since
execute only the center of the cover we used right hand
basic set-up. with no show plate in cutting food so A la Carte Table Setting
or under liner. the knife should be 6 Center Guide
T Place the dinner on the right. Fork is à place one unfolded serviette or cover plate in line
knife of the right used by the left so it with the center of each chair.
side of the cover & should be on the left 6 Main Knife
the dinner fork on of the cover. à lay the main knife into position to the right of the
the left. ------------------------ serviette & 1 cm in from the edge of the table,
T Place bread & As a rule, beverage facing the cutting edge to the left.
butter plate & items are to be set- 6 Main Fork
knife on the left of up & served to the à place the main fork to the left of the serviette & 1
the cover, beside right side since cm in from the edge of the table.
the fork. glasses are normally 6 Glasses
T Place water goblet held by the right
on top of the hand. It is most
 à after polishing, the glass should be placed 2cm { All France services do not include salt & pepper and bread
above the tip of the main knife, slightly to the & butter in their table setting.
left { Sometimes a service or show plate is placed in the center
6 Side Knife of the cover as an under liner until the main course is
à place the side knife to the right-hand side on the served.
side plate to allow room for a bread roll, facing { The waiters placed clean folded napkin on the service
the cutting edge left. plate.
6 Side Plate { Ashtrays are not usually placed on the table until the meal
à position the side plate away from the main fork is completed.
to allow an entrée fork to be laid later if an entrée
is ordered.
6 Serviette Fold
à fold the serviette in the desired shape & position
it in the center of the cover
6 Table Accompaniment
à the table accompaniments like vase, cruets or
table numbers should be placed on the table
according to the custom of the establishment
Table D'hôte Setting
6 Centre Guide
à place the serviette as the center guide. This will
ensure the covers are exactly opposite one
another.
6 Main Knife
à lay the main knife into position about 3cm to the
right of the serviette & 1cm in from the edge of Russian Setting
the table, facing the cutting edge to the left. { Formal and elegant service very similar to (but faster and
6 Main Fork less expensive than) French service, except that the food is
à lay the main fork 3cm to the left of the serviette completed (prepared and garnished) in the kitchen and only
and 1cm in the from the edge of the table. one waiter (server) is used.
6 Fish Knife
à place the fish knife to the right of the main knife,
leaving a 1.5cm distance between the handles.
6 Soup Spoon
à place the soup spoon to the right of the fish knife
leaving a 2.5cm distance from the handle.
6 Side Plate
à position the side plate 1.5cm to the left of the
fish fork.
6 Side Knife
à place the side of the right-hand side on the side
plate room for a bread roll (facing the cutting
edge to the left side.)
6 Dessert Spoon
à place the dessert spoon sideways(horizontally)
6cm above the center guide, facing the handle to
the right.
6 Dessert Fook
à lay the dessert fork sideways (horizontally 2.5cm
below the dessert spoon, facing the handle to the
left. Ensure the ends are lined up with one
another.
6 Glasses
à Champagne glass with soup, white wine glass
with seafood/white meat, red wine glass with red
meat & dessert glass with cake. These are placed
above the spoon.
6 Table Accompaniment
à place the table accompaniments like cruets, vase
on the table.
French Setting
{ The typical setting of French cover includes the following:
o A show plate
o Clean folded napkin
o Dinner fork & dessert fork
o Dinner knife
o Dessert spoon & soup spoon
o Butter plate & butter spreader
o A water or wine glass
{ In a small dining (3 guests), dishes are placed directly on to
the guest table and the main dish is placed before the guest Set the Mood or Ambiance of the Dining Area
expected to be served first. The service plates are placed
near the dish for guest convenience. Background Music
{ In a large dining (4 or more guests), a gueridon or side Ü The kind of music or entertainment will you have to create
table is used. The waiters carry the plates and dishes and an atmosphere that reflects your concept.
place them to the gueridon and then serve to the guests Ü You can select one or many of the following live music,
with some preliminary portioning or carving to help piped in music, DJ, big screen films, music videos,
themselves. scenery, juke box, or personalized music delivered at the
{ Usually 3 pieces of flatware and wine glasses are placed on tables.
either the right or left side of the cover. Extra wares would Ü The volume at which you play your music is critical in
be placed if only it is required. supporting the ambiance you desire. Loud music for a hip,
 lively restaurant versus soft music played at a very low
volume for a quiet, romantic place.
Decoration
Ü What you will place on the walls to enhance the
atmosphere.
Ü Large oil paintings would enhance a sophisticated
restaurant while kitschy folk art made from old utensils
might amp up the ambiance at a farm to table concept.
Room Temperature
Ü Adjust the temperature according to the outside
temperature
Lighting
Ü Lighting is incredibly important in setting the tone at your
restaurant.
Ü Properly light a room to create an ambiance.
Ü Match the lighting to the concept. Grand crystal
chandeliers and candlelight would be appropriate for an
elegant, romantic restaurant. Fun, colorful lighting would
work well for a child-themed restaurant and natural light
for a “green” healthy-themed spot.
Ü Restaurants use dimmers to change the intensity of light
over the course of the day. If you are relying on natural
light, make sure that you’re not getting baked in the
morning or the afternoon by using window treatments and
have other light sources on cloudy days.
Furniture
Ü Tables and chairs should support the atmosphere.
Ü Consider the materials, colors, textures, shapes and
elements.
Ü Also consider where furniture is placed in the dining room.