10 Technology and

Livelihood Education
Quarter 3 -Module 2
Table and Table Setting
TLE_HEHS10HC-IIIA-E-9
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3- Table and Table Setting
TLE_HEHS10HC-IIIA-E-9
First Edition 2020

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The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Gerly DR.Leonardo
Language Reviewer: Sheryl R. Fulgencio
Content Editor: Petronila T. Dela Torre
Illustrator: Gerly DR.Leonardo
Layout Artist: Gerly DR. Leonardo

Management Team:
Gregorio C. Quinto, Jr., Ed.D.
Chief, Curriculum Implementation Division

Rainelda M. Blanco, Ph.D.

Education Program Supervisor - LRMDS

Agnes R. Bernardo, Ph.D.

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL
Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan Curriculum

Implementation Division
Learning Resource Management and Development System (LRMDS) Capitol
Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 10
Technology and
Livelihood Education
Quarter 3 -Module 2
Table and Table Setting
TLE_HEHS10HC-IIIA-E-9
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative Delivery
Mode (ADM) Module on Table and Table Setting.
This module was collaboratively designed, developed, and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learners meet the standards set by
the K to 12 Curriculum while overcoming their personal, social, and economic constraints in
schooling.
This learning resource hopes to engage the learners into guided and independent learning activities at
their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century
skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You also need to
keep track of the learners’ progress while allowing them to manage their own learning. Furthermore,
you are expected to encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative Delivery
Mode (ADM) Module on Table and Table Setting.
This module was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will be enabled to process the contents of the
learning resource while being an active learner.
This module has the following parts and corresponding icons:

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At the end of this module, you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your
teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep understanding
of the relevant competencies. You can do it!

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 What I Need to Know

This module provides discussion and series of activities that will give you a deep
understanding about setting the table.
.
At the end of this module, you are expected to:

1. define table setting ;

2. identify types of table setup; and
3. demonstrate correct procedure in table setting.

What I Know

It is another day! I hope that you are ready for today. Make yourself physically and mentally
ready for our new lesson. But before that, let us check your prior knowledge about our new lesson.
Feel free to answer the following questions.

Directions: Choose the letter of the correct answer. Write your answer on a sheet of paper.

1. What is the process of arranging the table in order?

A. Lay setting C. Play Setting
B. Place Setting D. Table Setting

2. What is the arrangement of table intended for one person?

A. Cover C. Play Setting
B. Place Setting D. Table Setting

3. What is needed in a formal dinner where more than eight guests are to be seated?
A. Candle C. Place Card
B. Centerpiece D. Vase

4. What is laid in the table with more than ½ from its edge ?
A. Linen C. Table Cloth
B. Placemat D. Table Runner

5. In which part of the cover we placed the dinner plate?

A. Center C. Ride
B. Left D. Side

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Directions: Supply the missing word to complete the statement .

6. For formal occasion , we usually placed the centerpiece at the of the table.
7. Napkin edges should face in table arrangement.
8. is usually placed to the left of the forks.
9. Dinner plate is placed to the of the cover near the fork tip.
10. is placed with the tines facing up at the left of the plate.

Directions: Match Column A with Column B. Write the letters of your answer on a separate
sheet of paper.

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Linen
A. shape should fit the table
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Table Cloth B. laid in order of use from outside towards the plate

13 C. drop at the sides of the table or overhang

Flatware

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Candles D. no more than three should be placed at the cover

15 Beverage ware E. should be tall enough to be above the eye level

Are you done answering? Are the statements above are familiar to you? Well, if you
answered not this module will help you understand more about this lesson. So, keep moving with the
activities. Enjoy learning!

What’s In

Welcome back students! Are you ready to learn new knowledge today? Before we explore another
lesson in Household Services, let us first recall what you have learned on our previous module.

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 Directions: Draw the different style of banquet room set up.

Banquet Style Classroom Style

Hollow Square

U– Shape
Board Room Style

Great! It seems that you really learned from our previous lesson. You are now ready to discover new
skills and knowledge in Household Services.

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 What’s New

At this point let us test your comprehension by doing the next activity.

Directions: Name the following appointments.

1 6

2 7

3 8

4 9

5 10

Now let us proceed to your next lesson. The next part of this module will provide you with information
about Setting the Table.

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 What is It

Table and Table Setting

Table setting or laying a table and otherwise known as place setting refers to the way to set a table
with tableware, such as-eating utensils and for serving and eating. The arrangement for a diner is
called a place setting.

Tables should be set clean and orderly to make it inviting and appealing to the client. Clean and
plain tablecloth with creative napkin folding and a simple yet attractive centerpiece should be
displayed.

Table setting is directly influenced by:

- The pattern of table service to be used, which gives the established positions of some items.
- The menu to be served, which determines the specific appointments to be placed at covers.
- The size of the table, which influences the exact position of appointments at covers.

Setting a table is not as difficult as it seems. However, the more formal it gets the more
confusion can easily come into play. Remember to think about the type of meal you are serving, what
you’re prepared to handle as a host, and what level of formality you’ve chosen for your gathering.

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Here are the table setting guide to remember for a successful table preparation:

1. Check if all tables are stable and do not wobble.

2. Wipe the chairs and be sure they are clean and set at an appropriate length from the tables.
3. Check if the top and edges of the tables are clean. If plants or ledges are nearby, they should also
be free of dust and dirt.
4. Examine the salt and pepper shakers, sugar bowl and any condiments. The shakers and bowl
should be full and clean; sugar and sugar substitute should be stocked. Position these items at the
center of tables according to the restaurant ‘s procedures.
5. Inspect the table settings. Be sure everything is clean and aligned properly.
6. Be sure the floor is clean around and under the tables. Pick up trash. Whenever you have extra
time, perform extra duties to make sure guests are taken care of. Side work duties are assigned
and are expected to be carried out at the end of a shift to the expectations set forth.

Placing of Linens
1. The shape of the tablecloth fit the shape of the dining table.
2. Drop at the sides of the table or overhang should be even and should not exceed 12 inches.
3. Place mats are laid with no more than 1 to 1 ½ inches from the edge.
4. Napkins are placed at the left of cover beside the fork or may be placed at the center on
the plate or between knives and forks.
5. Open edges of napkin should face right.

Placement of Dinnerware
1. Bread- and- butter plate is placed at the left of the cover near the tip of the fork.
2. A salad plate is laid near the tip of the fork, if there is no bread-and butter plate but if present,
place the salad plate a little below the bread and-butter plate.
3. Plates occupy the center of the cover and should be one inch from the edge of the table.

Laying the Flatware

1. Pieces are laid in order of use from the outside toward the plate.
2. Dinner knife is placed to the right of the plate with the cutting edge next to the plate.
3. Spoons are laid with the bowls facing up at the right of the plate.
4. All forks are laid at the left of the plate with the except the oyster fork which should be to the
right of the soup spoon.
5. The butter spreader is placed on the bread –and-butter plate parallel to the table edge.
6. The dessert fork or spoon is usually placed in the center of the cover above the dinner
plate.
7. No more than three forks should be set at the left.

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 8. Spoons for coffee served with the dessert should come with the service.
9. All flatware should be one inch from the edge of the table.

Laying of Beverage Ware

1. Water glass is placed just above the tip of the dinner knife.
2. Second glass, usually a wineglass, is placed to the right of the water glass.
3. At formal dinner, the second glass is moved back and the third glass is in the forward
position and the three forming a triangle or in a diagonal fashion.
4. No more than three glasses should be placed at the cover.

Laying the Table Décor or Centerpiece

1. For formal tables, a centerpiece is placed in the center.
2. The centerpiece should not be so large that it covers one person from conversing with another
across the table.
3. Candles should be tall enough to be above the eye level.
4. Place cards may be needed in a formal dinner where more than eight guests are to be seated.
These cards are placed on the napkin across the service plate.

TYPES OF TABLE SET UP

Basic Table Set Up

This simplest table setting is appropriate for all types of restaurants and casual events. Commonly
seen and is used in diners and family restaurants along with a placemat or a coffee cup.

Napkin

Dinner
Spoon

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Pointers in Arranging Basic Table Set Up

1. Lay the placemat on the table.

2. Put the dinner plate in the middle of the placemat.
3. Lay the napkin to the left of the plate.
4. Place the fork on the napkin.
5. To the right of the plate, place the knife closest to the plate blade pointing in. Place the spoon
to the right of the knife. (Note: The bottoms of the utensils and plate should all be level.)
6. Place the water glass slightly above the plate, in between the plate and the utensils about 1 pm
would be on a clock face.

Casual Table Set Up

This table set ups commonly used at banquets and luncheons. This setting is also referred to as an
informal table setting. It's a popular choice for wedding table settings and contemporary casual
restaurants that want to elevate their dining room decor. This setting is similar to a formal table
setting, but it is designed for three courses instead of six. The flatware provided will be enough for
a soup or salad, main course, and dessert.

Pointers in Arranging Casual Table Set Up

1. Lay the placemat on the table.

2. Put the dinner plate in the middle of the placemat. Place the salad plate on top of the dinner
plate.
3. If you’re starting with a soup course, place the soup bowl on top of the salad plate.
4. Place the fork on the napkin.
5. Lay the napkin to the left of the charger.
6. To the left of the plate, place the fork on the napkin.
7. On the right of the plate, place the knife closest to the plate and then the spoon.

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 8. Directly above the knife, place the water glass.
9. To the right and slightly above the water glass, place the wine glass or a glass for another
beverage.

Formal Table Set Up

This is the style of place setting that is use at fine dining restaurants, formal events, and black tie
weddings. Designed for a six course meal including an appetizer, soup, salad, a starch, a protein,
and dessert, this setting employs more flatware and glassware than the other settings.

Pointers in Arranging Formal Table Set Up

1. Lay an ironed tablecloth on the table.

2. Set a charger at each seat.
3. In the center of the charger, place a soup bowl.
4. Place the bread plate to the top left of the charger (between 10 and 11 p.m. on
a clock face). Lay a napkin to the left of the charger.
5. On the left of the charger, place the salad fork on the outside, and the dinner fork on the
inside. You can put the forks on the napkin, or for room settings, directly on the tablecloth
between the napkin and the charger.
6. On the right of the charger, place the knife closest to the charger (blade facing in towards the
charger) and then the soup spoon. Note: All vertical flatware (salad fork, dinner fork, knife,
and soup spoon) should be spaced evenly, about half an inch away from each other, and the
bottoms of each utensil should be aligned with the bottom of the charger.
7. Place a butter knife horizontally, blade facing inwards on top of the bread plate with the
handle pointing to the right. (Note: In all place settings the blade will face inwards towards
the plate.)

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8. Directly above the charger, place a dessert spoon (a teaspoon) with the salt and pepper
shakers for each guest, place them above the dessert spoon with the handle pointing to the
right.
9. Directly above the knife, place a water glass. To the right of the water glass and about three-
fourths of an inch downward, place the white wine glass. The red wine glass goes to the right
of—and slightly above—the white wine glass. (Note: Since people traditionally drink more
water than wine during dinner, the water is kept closer to the diner.)
10. If using individual salt and pepper shakers placed them near the center of the table, or, if
using a long, rectangular table, place them in the middle of each end.
11. If using a place card, set it above the dessert spoon.

Sample of Table Set Up

Breakfast/Lunch Table Setting

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Family Dinner Table Setting

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For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division

Learning Resource Management and Development System (LRMDS)

23
Capitol Compound, Guinhawa St., City of Malolos, Bulacan