STANDARD

PROCEDURE FOR
TABLE SETTING
 MODULE CONTENT

COURSE TITLE: Food and Beverage Service 1 – Restaurant and Bar

Service

MODULE TITLE Standard Procedure for Table Setting

NOMINAL DURATION: 4 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1. Identify the standards of table set-up
2. Determine the guidelines for setting tables
3. Determine what affects the environment and atmosphere of the dining
areas and
4. Identify the preparation needed to set the mood and ambiance of the
dining areas

TOPIC:
1. Standards of Table Set-up
2. Setting the mood and ambiance of the dining areas

ASSESSMENT METHOD/S:

Written/Oral test
Practical Demonstration

REFERENCE/S:
 Food Service and Bartending / Amelia S. Roldan, Benito T. Edica
Food Service and Bartending, Revised Edition 2008/ Amelia S. Roldan,
Benito T. Edica

Bachelor of Technical- Date Developed:

Bulacan
Vocational Teacher July 2020
Polytechnic Page 2 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
 Information Sheet FBS 313-4.1
Standards of Table Set-up

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the standards of table set-up
2. Determine the guidelines for setting tables

Introduction
Basic rules are created as a guide, and not necessarily followed rigidly. In
setting any table, the aims should include ease of serving the food, convenience
of flatware arrangement for eating purposes, a centerpiece and a well-
balanced table. With the proper atmosphere established at the table, eating
becomes an enjoyable experience and not a mere task that must be done three
times a day.

1. Completeness of Table Set-up

Criteria on achieving Completeness of Table Set-Up
 If pre-setup is made, the additional cutlery are completed before service
 All needed utensils are set up the table prior to serving orders. Coffee tea
must go with sugar and milk/creamer
 Placemat is set up when the table is not covered with table cloth. It is
placed at the center of the cover.
 Require condiments as stated in the event order are available and
properly installed before the start of the function.
 Client requirements as stated in the event order are available and
properly installed before the start of the function

2. Balance and Uniformity

How to Achieve Balance and Uniformity
1. Ensure even spacing between chairs and cover
2. Set the plates on the table. They will serve as a guide for where to put
utensils. Measure the plates so they are 2 feet apart from the center of
one plate to the center of the next. This will give guests room to move.
3. Put utensils that will be used in the main course out first. The main
course fork goes to the left of the plate and the knife and spoon on the
right with the knife nearest the plate. Place the knife so the blade is
facing the plate
4. Cutlery is space at least ½ inch from the edge of the table
5. Cutlery is aligned properly with the same distance from the edge of the
table
6. Dinner Knife and dinner fork should be laid about 11- 12 inches apart so
that the dinner plate may be placed easily between them
7. The handle should be perpendicular to the table and 1 inch from the
edge of the table.
Bachelor of Technical- Date Developed:
Bulacan
Vocational Teacher July 2020
Polytechnic Page 3 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
 8. Bread and butter knife is placed either over the bread and butter plate
either parallel or perpendicular to the edge of the table.
9. Dinner plates should be placed approximately 2 inches from the table's
edge, centered on the placemat (if using placemats) or squarely in front of
each chair.
10. Mark each place by evenly spacing plates around the table. Each
plate should be one inch from the edge of the table. Placemats should be
placed about one-half inch from the edge of the table.
11. Flowers or other decorations should not crowd the food or the
people seated at the table. If placed in the center of the table, they must
be low enough for people to easily see each other across the table. If
candles are used, they should be above eye level, so that the light is not
in the eyes of the people seated at the table
3. Orderliness
Criteria for achieving order of utensils
 All serving utensils are placed on the appropriate side of the cover.
 The glasses cups, savers, spoon, knife and cocktail fork are on the right
side
 Fork and side dishes are on the left side
 Folded paper napkin on the left side under the fork
 Water glass is set on the right side about an inch on top of the knife
 Required condiments as well as flower base are placed at the center of
the table.
 The cutlery are arranged in proper sequence following the order by which
they will be served
 Oyster fork is placed to the extreme right of the cover.
 Silverwares for dessert are placed just before the dessert course is served
or on the top of the cover
 Cup and saucer is placed at the right side of the cover beside the knife
and spoon
 Water glasses should be placed above the dinner knife, with other
drinking glasses arranged neatly nearby the water glass. Often drinking
glasses are arranged in a triangular formation.
 Wine glasses are placed at the right side of the cover on top of the knives
and spoon

4. Eye Appeal

The eye beholds the table and determines the appeal of the meal even
before one delicious morsel touches your mouth. For this reason, it is vital that
a table be set appropriately.
Criteria for achieving Eye Appeal:
a. Presidential and buffet table are skirted for banquet functions
b. Appropriate color combination are used
c. No eyesore is seen in the dining area
d. Appropriate centerpiece and other desert are provided for
Bachelor of Technical- Date Developed:
Bulacan
Vocational Teacher July 2020
Polytechnic Page 4 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
5. Timeliness
Criteria for achieving Timeliness in table set-up
a. Set – up is completed on time at least thirty minutes prior to start the
operation on banquet functions
b. Tables are set within the required timeframes in accordance with
established standards and/or customer’s special requests

Bachelor of Technical- Date Developed:

Bulacan
Vocational Teacher July 2020
Polytechnic Page 5 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
 Information Sheet FBS 313-4.2
Setting the mood and ambiance of the dining areas
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Determine what affects the environment and atmosphere of the
dining areas
2. Identify the preparation needed to set the mood and ambiance of
the dining areas
Einführung
Location and quality of food are the two top requirements when running a
successful restaurant. Another area that needs to be focused on during the
planning stage is the ambiance of the restaurant
Ambience is the mood set in a particular location and situation, often
influenced by lighting, music, people, environment, food and comfort.
The environment is the look and feel of the room. The restaurant needs to look
and feel inviting to the customer, with a comfortable and enjoyable
atmosphere. This can be affected by:
Not too bright or dim
 Lighting
 Music Right for the time of day and style of venue
 Room Temperature
Warm in winter, cool in summer
 Decorations & Display Right for the style of venue, help create the
atmosphere

 Privacy Some customers want a quiet place for a

romantic meal or a chat
 Background noise
Keep to a level where customers can
converse (talk together) comfortably

Lighting, just like décor and interior design, needs to match the tone and style
of the establishment you want to set up.

Importance of a Good Atmosphere

People are attracted to a restaurant by more than just good food. It is a place to
see and be seen, not just a place to eat. Equally important is the way people
feel while in the restaurant.

Atmosphere is made up of everything that makes an impression on people. The

building design, decor, interior color scheme, texture of the walls, service, and
the food create the atmosphere.

People want a dining experience, an escape from problems and everyday

routine. The atmosphere should project a feeling of friendliness and comfort, be
attractive and interestingly different. The atmosphere is remembered long after
the meal is finished. For the restaurant owner, this means repeat customers
and, hopefully, a profitable operation.

Bachelor of Technical- Date Developed:

Bulacan
Vocational Teacher July 2020
Polytechnic Page 6 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
Sight, Smell & Hearing

The perception of sight is a question of acceptability to the eye. Sight

perception involves color, lighting, harmony, contrast, order, and space. A
waitress with a dirty uniform and grease smears on the menu are sights
unacceptable to the customer's eye.

Smell involves both pleasant and unpleasant odors. Smells can positively
contribute to the atmosphere. The aroma of fresh brewed coffee, oven-baked
bread, fresh cut flowers, and a pine scented breeze can heighten the appetite.
Negative smells involve kitchen odors, body odor, and garbage.

The noise level of conversations, serving staff, kitchen sounds, and music affect
the atmosphere. The level of noise acceptable to the ears is a function of age.
The older the age group, the less the intensity of noise which is acceptable.

Temperature, Tempo & Landscaping

A comfortably warm room and hot food portray a feeling of high quality,
elegance and a slow leisurely meal. Fast-food restaurants needing high
turnover to earn a profit usually keep the dining room temperatures cooler in
the winter to encourage people to eat faster.

Atmosphere is affected by the tempo of service, length of time to produce the

meal, and the time given to eat the meal. The tempo of the dining experience
should correspond to the image of the restaurant. Landscaping helps provide
the setting and atmosphere for the total dining experience. A well maintained
and landscaped exterior attracts customers.

Exterior Lighting

Proper outside lighting can add texture, charm, and beauty to a building and
landscape, can make the restaurant more eye-catching and can invite
customers in.

The intensity and style of light fixtures must also harmonize with the desired
atmosphere. Its placement needs careful consideration.

Curtains and Window Shades

Curtains and window shades are both functional and decorative. They offer a
sense of privacy and protection from the sun. Available in many textures,
patterns, and colors, window treatments combine to give a feeling of warmth
and coziness.

Fit large windows with insulating curtains to conserve heat in the winter and
lower the cost of air conditioning in summer.

They should complement the architectural style and theme of the restaurant
and can relieve the monotony of the shape of the room. The color, style, and
material of curtains must enhance the atmosphere, but not draw undue
attention

Bachelor of Technical- Date Developed:

Bulacan
Vocational Teacher July 2020
Polytechnic Page 7 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas
Walls

Wall accessories (pictures, prints, photographs, sculpture, mirrors, clocks,

antiques) and other accessories can contribute and enhance the overall
atmosphere of a restaurant. When acquiring accessories, the shape of the
accessory, in relation to the wall or area in which they will be displayed, must
be considered. A cluster of small accessories would be more favorable on a
small wall than one or two large decorative pieces.

The accessories should not call attention to them, but relate and contribute to
the general theme of the restaurant. They can successfully add to the general
atmosphere if they contain the color, pattern, and subject of the total design
scheme.

Acoustics

The sounds of a restaurant are part of its atmosphere. Kitchen noises,

customer voices (talking, laughing), traffic noises, and dish bussing all add to
the atmosphere.

Noise in a dining area is not always undesirable. People who work in quiet
places, or are lonely, may seek out noisy restaurants. Business people will
sometimes seek a noisy restaurant to conduct business so they will not be
overheard.

A noisy surrounding can create a special atmosphere which sets people at ease
and stimulates people and makes them eat faster.

Music

A good music system, proper musical selection and proper volume have a
positive effect on the success of a restaurant. An inadequate sound system can
be a major factor in the failure of a restaurant.

Bachelor of Technical- Date Developed:

Bulacan
Vocational Teacher July 2020
Polytechnic Page 8 of 8
Education Date Revised:
College
Food and Beverage July 2020
Service 1 Document No. Developed by:
Revision # 02
FBS 313 40-FBS 313 Mel-Oliver S. Balagtas