ND 2101 - Meal Management

DINNERWARE

Amancio, Oliver
TABLE OF
CONTENTS
Definition
Functions
Types
Care and Maintenance
DINNERWARE
Sometimes called crockery or china,
dinnerware is where food goes as it’s
portioned to individuals. The category
comprises any items used to eat
directly, from dinner plates and soup
bowls to salad plates, saucers, and
dessert plates.
FUNCTIONS
To serve foods
To serve things that go with food
(condiments)
Place things that go with things
that serve food (cups, bowls)
Decoration
Religious & ceremonial purposes
#1 to serve
food
 To serve
#2 things that
go with food
 Place
things that

#3
go with
things that
serve food
(cups,
bowls)
#4 decoration
 Religious &
#5 ceremonial
purposes
type s

COMMONLY USED
MATERIALS
SIZES
 #1 dinner plate

Used to hold main courses, this is one of

the most common pieces of
dinnerware you’ll come across. Dinner
plates are the largest on the table,
measuring 10 inches in diameter.
 #2 dessert plate

Dessert plates are saucers used to serve

smaller portions of food. They measure
18 cm across and are best suited for
informal gatherings that don’t involve a
full sit-down meal.
 #3 Bread And
Butter Plate
Sometimes referred to as a side plate or
quarter plate, these pieces serve as
accessories to main dinner plates.
Bread and butter plates are smaller in
diameter at roughly 15 cm and hold
items like bread rolls, butter, and small
condiments.
 #4 soup bowls

Holding up to 16 ounces of liquid, soup

bowls can come in various shapes and
sizes, depending on the type of soup
served. Usually, they are round and
measure between 11 and 12 cm in
diameter.
#5 place plate

Also known as service plates, under

plates, or chop plates ranging from 11 to
14 inches in diameter. It is used as
under liner in formal sitdown dinner. It
is not used for serving food but it may
be made of wood or metal.
#6
luncheon
plate/breakfast
plate
It is a 9 inches multipurpose plate used
for daily dining.
#7 cereal bowl

It is a 6 inches multipurpose deep plate

used for cereals, desssert, salad, and
rice.
#8 salad plate

It is a 7 inches plate used for salads,

desserts, or underliner for stemware.
#9 cup & saucer

Come in pairs and is used for coffee,

tea, and even soups. Saucer is also used
only for underliner and its differentiated
from the bread plate and butter plate
by an inner ring or groove which fits the
bottom of the cup. Most saucers are
between 5½-6½ inches in diameter.
#10 demittase cups
& saucers
This also come in pairs. These are
smaller cups and saucers used for hot
chocolate or after dinner coffee. Its
capacity is half as much as the ordinary
cup at approximately 2.5 inches by 2. 5-
3 inches.
#11 serving plate

Also called a platter or serving dish. A

platter is a large type of dishware used
for serving food. It is a tray on which
food is displayed and served to people.
Its shape can be oval, round,
rectangular, or square. Measures may
vary from 8-20 inches.
#12 Sugar bowl

A small container with a lid used for

holding sugar. Typically around 4
inches (10 cm) in height and 3
inches (7.5 cm) in diameter.
#13 Butter dish

A dish with a cover designed to hold

and serve butter.
Dimensions: Commonly 6-8 inches
(15-20 cm) in length, 4-6 inches (10-
15 cm) in width, and 2-3 inches (5-7.5
cm) in height.
#14 creamer

A small pitcher or jug used for

serving cream or milk with coffee or
tea.
Dimensions: Typically around 4-6
inches (10-15 cm) in height.
#15 Coffee pot

A container with a spout and handle

used for brewing and serving coffee.
Dimensions: Varies widely, but a
standard size might be around 8-10
inches (20-25 cm) in height.
#16 soup tureen

A large, deep dish with handles and

a lid, used for serving soups or
stews.
Dimensions: Can range from 8 to 12
inches (20-30 cm) in diameter and 6
to 10 inches (15-25 cm) in height.
#17 rice bowl

A small bowl used for serving

individual portions of rice.
Dimensions: Typically around 4-6
inches (10-15 cm) in diameter and 2-
3 inches (5-7.5 cm) in height.
#18 vegetable dish

A dish with a lid used for serving

cooked vegetables.
Dimensions: Sizes vary, but
common dimensions might be 10-12
inches (25-30 cm) in length and 6-8
inches (15-20 cm) in width.
#19 Gravy boat

A boat-shaped container with a

spout used for serving gravy.
Dimensions: Approximately 6-8
inches (15-20 cm) in length.
#20 Salt and
Pepper Shaker

Containers with perforated tops

used for dispensing salt and pepper.
Dimensions: Typically around 3-4
inches (7.5-10 cm) in height.
#21 Soup bowl
with underliner
A soup bowl with an accompanying
plate or underliner designed to
catch any spills or drips from the
bowl and protect the table surface.
Diameter: Approximately 8 inches
(20 cm)
Depth: Around 2-3 inches (5-7.5 cm)
Underliner Dimensions:
Diameter: Typically larger than the
soup bowl, around 9-10 inches (23-25
cm)
Height/Depth: Minimal, usually less
than 1 inch (2.5 cm)
materials
 #1 fine china

Fine china refers to high-quality

dinnerware made from either porcelain
or bone china. One of the
distinguishing features of fine china is
its lightweight nature. Fine china pieces
are delicate and easy to handle, making
them perfect for formal occasions
where elegance and refinement are
key.
 #2 earthenware

Earthenware is a type of pottery that’s

been fired at low temperatures. It has a
porous, matte finish and can be used to
make various items, from cups to
plates.
 #3 stoneware

Stoneware is usually found in earthy

tones like cream and brown. It’s a heavy
material that makes great dinner plates
and soup bowls, and is ideal for outdoor
use. It is more chip-resistant than
earthenware because it is fired at
higher temperatures.
 #4 glassware

Glass dinnerware is great for special

occasions like weddings and corporate
events, as it adds a sense of elegance to
any table setting. Glass comes in
various shapes and sizes, with
transparent and colored options
available.
Lead Glass
Milk Glass
Borosilicate
Pyroceram
#5 plasticware

Thermoplastic - soft plastic softened

with heat

Thermosetting - melamine plastic of

a harder type not easily affected by
ordinary heat
#6 porcelain

Porcelain dishes are made from kaolin

and feldspar, resulting in a delicate yet
strong material often used to make
dinner plates and soup bowls.
 #7 woodware

Made from either camagong, monkey

pod or tangiule and finished with a dull
varnish.
#8 metalware

The two main materials used to create

metal dinnerware are aluminum and
stainless steel. These materials resist
corrosion, which is vital in a metal piece
that'll likely be submerged frequently
during cleaning and will host acidic
liquids, such as tomato sauce.
Dinnerware
used for
individual
cover
1. Dinner Plate: The main plate for the main course.
2. Salad/Dessert Plate: Smaller plate for salads or desserts.
3. Soup Bowl: Used for serving soup or other liquid dishes.
4. Flatware (Utensils):
- Fork: For the main course.
- Knife: For cutting and spreading.
- Spoon: For soups, desserts, or specific dishes.
5. Glassware:
- Water Glass: For water or other non-alcoholic beverages.
6. Napkin: Placed to the left of the plate or neatly folded on the plate.
7. Place Mat/Charger: Optional larger decorative plate beneath the dinner
plate.
8. Bread Plate: Optional for serving bread or rolls.
shapes
Most plates and saucers are circular
shaped. However, some have other
unique shapes, regular and irregular
shapes.
SELECTION
Shape of each piece
Versatility of use in the table
Type of material
Design
Availability
Cost and Durability
CARE &
MAINTENANCE
China should be rinsed
immediately after use
Use rubber or soft cloth to scrape
Soft sponge for washing
Use hot water
Dry properly before storing
Do not throw, handle with care
Store within reach
Never leave coffee cups unrinsed
 R E F E R E N C E

https://curatedevents.com/blog/what-does-tableware-
include/#:~:text=Sometimes%20called%20crockery%20or%20china,%2C%20saucers%2C%20and%20dessert%20plates.

https://www.thespruceeats.com/dinnerware-materials-908883

https://www.realliving.com.ph/cleaning-organizing/storage/7-tips-to-store-dinnerware
THANK YOU
O F C O U R S E !
 GLASSWARE
OR
BEVERAGEWARE
Glassware/Beverages

general term for the class of vessels

from which people drink

class of objects that are made of

glass as well as other materials

must for formal settings

preferred for its beauty and

elegance that gives a certain
sparkle to the appearance of the
table
Types of Beverageware
according to materials
Glass

Lead glass/ Crystal

most expensive and most

beautiful glass
emits a clear, bell-like ring
when tapped
most are handblown
Glass

Lime glass

can be inexpensively
produced
most popular for daily use
usually molded or pressed
emits a dull sound when
tapped
Glass

Milk glass/ Borosilicate

heat-resistant
milk-white or colored
durable
sounds dull when tapped
OTHER MATERIALS
Plastic

Soft Plastic- may be clear or

opaque and not resistant to
hot liquids

Hard Plastics- used for

every hot beverages
Paper

not commonly used

nowadays and is more
expensive
Styrofoam

disposable and practical for

hot beverages
Wood

not practical for everyday

use because of the problem
with sanitation
Metal

made from silver-plated or

stainless steels in table
settings is limited
BEER
Pint Glass

A standard, all purpose beer

glass with slightly tapered
walls.
Pilsner

A long, narrow glasses with

walls that taper towards the
base.
Chalice or goblet

A wide-mouthed, bowl-like,
stemmed glass, often with
metal linings.
Brandy Snifter/Balloon

Similar to a wine glass, the

brandy glass has a shorter
stem and a wider bowl.
COCKTAIL
Martini

Used to hold and serve

classy, cool martinis in a
stylish way.
Hurricane Glass

Designed to serve tropical

and fruity drinks, like piña
coladas or hurricanes, in a
curvy and fun way.
Margarita Glass

Used for serving refreshing

margaritas, showcasing the
vibrant colors and allowing
for salted rims for added
flavor.
Chimney or Zombie Glass

Meant for serving exotic and

potent cocktails, like the
zombie, with a tall and
distinctive shape adding flair
to the drinking experience.
Collins

Straight-sided narrow
glasses, traditionally
wrought of frosted glass,
primarily designed for long
drinks.
Liqueur

Straight sides and is

designed for drinks
prepared using the pousse-
café method.
Lowball

Designed to hold iced drinks

without additional liquids.
Punch Cup

Small cup used to serve

eggnog and other punches.
Rocks/Old Fashioned

Used for whiskeys and gin

Sherry

Small, narrow stemmed

glasses with a wider rim
than a cordial glass.
Wine

Used to enjoy wine, with a bowl

shape for swirling, a stem for
holding without warming the
wine, and a tapered rim for
sipping.
 Care & Use of
Glassware

1. Gently clean glassware using a soft

cloth or sponge to preserve its
clarity and avoid scratches.

2. Avoid extreme temperature changes,

like hot liquids in cold glasses, to
prevent cracking.

3. Use a gentle touch when clinking

glasses in toasts to avoid chipping the
rims.
 Dishwashing

1. Use warm water with small amount of

ammonia

2. Use soft brush for decorated

glassware's

3. Use hot water to rinse

4. Drain in a rubber covered rack or

thick towel and preferably air dry
 Storing

1. Glasses should not be stacked inside

the other

2. It's best stored upside down in single

layer

3. Pieces shouldn't touch each other

 Thank you
for listening
and being
part of my
reporting
ayieee
LINENS:
A TABLE
SETTING
ESSENTIAL
BY: CARLO SEBASTIAN BERSABAL
TABLE
OF
CONTENT Tablecloths

Placemats

Napkins

Table Runner

Table Skirt

Chair Cover

Kitchen Towels
LINENS Setting a table entails arranging
the linens among other items on
the table. When it comes to
improving a table setting's overall
appearance and functionality,
linens are essential. These are a
few typical varieties of table
linens.

00
 TABLECLOTHS
The cloth used to cover a table is called a tablecloth. Some are
primarily decorative coverings that could also aid in stain and
scratch resistance for the table. Some tablecloths are meant to
be laid out on a dining table prior to the arrangement of
silverware and food.

01
 02

PLACEMATS
Their main purpose is to shield the dining table from
heat damage, food stains, and water marks.
Particularly placemats made of silk or lace, they can
also be used as decorations. They can be used in
restaurants to promote kid-friendly games, local
businesses, specials, and menu items.
NAPKINS
Napkins, or serviettes, are the final
decorative touch on the table setting and
they are used to wipe the mouth or protect
clothing.

Cloth Napkins: Used for formal

occasions and can be folded in various
intricate designs.
Paper Napkins: More casual and
disposable, commonly used for everyday
meals or informal gatherings.

03
04

TABLE RUNNER
Table runners are commonly used to make table
decorations more visually appealing, as they help to
define seating arrangements whilst also connecting
placemats. Using a table runner is a popular option
for people who prefer their decorations to match,
giving a consistent and symmetrical finish.
 05

TABLE SKIRT
Table skirting is a type of tablecloth that is used to
cover table legs during food service in a dining
room, restaurant, banqueting hall or event venue.
Whether you're setting up for a business event or
giving out free samples to showcase your products,
table skirts are a great way to improve the overall
look of your display.
06

CHAIR COVER
For formal events, chair covers can be used to
create a cohesive and elegant look. Chair Seat
Covers tend to not only provide a decent drape to
worn out dowdy chairs, but also helps to cover any
existing damage to vulnerable parts, like scratches
on the legs or other exposed areas. Party Chair
Covers play a significant role in giving a worn-
looking chairs a fresh new look.
KITCHEN
TOWELS
Kitchen towels can be used for several
different purposes, including drying dishes
without leaving streaks, drying hands,
wiping up spills, disinfecting countertops,
and even serving as impromptu potholders,
oven mitts, or handle mitts. In casual
settings, kitchen towels may be used as
napkins.

07
 OTHERS
Napkin Rings
Table Overlays
Placement & Napkin Sets
Coaster
Table Pads

08
 OTHERS
09
THANK
YOU
 Flatware
Or
Silverware A PRESENTATION

Matthew Mark C. Babaylan BSND - 2

I HISTORY

II DEFINITON

III TYPES OF FLATWARE

IV EXAMPLES

V CARE
I HISTORY
 History
FOOD WAS FIRST EATEN WITH THE HANDS

THEN CAME THE KNIVES WHICH WERE FIRST MADE OF STONE OR OBSIDIAN

THEN CAME THE SPOONS, FIRST SPOON WERE PROBABLY SHELLS, LATER
SPOON OF WOOD , BONE AND HORN WERE ATTACHED TO HANDLES, THEN
LATER ATTACHED METAL HANDLES

FIRST SPOON WERE ROUNDED THEN THEY COME MORE ELLIPTICAL, EGG-
SHAPED AND LATER MORE POINTED

FORKS WERE LATE COMERS AND APPEARED AND FIRST USED IN ITALY

ENGLISHMEN WHO PERFECTED THE MANUFACTURE OF FLATWARE AND THEIR

FINE SILVERWARE BECOME THE BEGINNING OF WHAT WE HAVE TODAY
II DEFINITION
 DEFINITION

REFERS TO ALL UTENSILS USED TO CONVEY FOOD OR BEVERAGE FROM ONE

CONTAINER TO ANOTHER OR FROM THE CONTAINER TO THE DINER'S MOUTH

REFERS TO THOSE TABLE APPOINTMENTS USED TO SERVE, DIP, CUT OR SPEAR

THE FOOD

REFERS TO SPOON, FORK AND KNIFE

 TYPES OF
III
FLATWARE
Sterling silver
is solid silver will last for
generations

most expensive

by virtue of its beauty,

value and durability, it is the
queen of flatware and
described as the heirlooms
of tomorrow
Silverplated
made of a base metal, usually nickel
to which is applied a coating of
silver by electroplated

usually marked EPS (electroplating

over nickel silver)

it is also durable and is less

expensive than sterling
Stainless steel
the latest in modern flatware, made
of an alloy of chromium, nickel and
steel

originated in Sweden, Denmark,

Germany and Italy
 Dirilyte
a type of gold flatware, made from
an alloy of aluminum and bronze

originated in Sweden

warm rich gold color

very hard and durable

less expensive than good quality

silverplated ware
 Vermeil
gold plated ware in which the base
metal is either stainless steel or
sterling silver

very expensive
Novelty ware
not very durable and needs special
care

this includes wares with handles of

ebony, nylon, wood, earthenware
china, bone, bamboo, reed, plastic or
mother-of-pearl, but with bowls and
tines of metal such as silverplated or
stainless steel
Plastic ware
made of soft plastic and comes in
crystal colors

it is inexpensive and can be reuse

IV EXAMPLES
 KINDS OF FORK
Dinner Fork Salad Fork
Description Uses

4 tines and 6 - 7 inches

Breakfast, Lunch and Dinner
long

5 tines and 5 inches long

and broader than the Salads and desserts
Dessert fork dinner fork

5 tines and 5 inches long Salads and dessertd

Appetizer / Oyster
KINDS OF FORK
fork Cocktail Fork
Description Uses

3 tines and 4 inches long Appetizer and oysters

2 tines and from 3 to 3

Cocktails, appetizer, pickle
1/2 inches, a very small
and lemon
Serving Fork fork

5 tines and 5 inches long To serve main dishes

 KINDS OF SPOON
Dinner Spoon Soup Spoon
Description Uses

Solid bowl, oblong in

Breakfast, Lunch and
shape and 6 - 7 inches
Dinner
long

Round bowl and same size

Soups
as dinner spoon
Teaspoon Demitasse spoon

Oval bowl and 5 1/2 long Coffee or tea

Small teaspoon After dinner Coffee

 KINDS OF SPOON
Iced teaspoon Sugar Spoon
Description Uses

Long handled, small spoon for tall glass and parfaits

Small teaspoon with a

Serving Sugar
sqaure bowl

Large spoons with bigger

To serve main dish
bowls and large handles
Serving Spoon
 KINDS OF KNIFE
Dinner Knife Steak knife

Description Uses

Straight cutting edge Lunch and dinner

Serrated cutting edge and

Steaks
pointed tip

Butter knife Small and broad spatulas Butter server

 Other Kinds of Flatware and Silverware
Pastry, pie or cake
server Soup Ladle
Description Uses

Short handled spatula,

Serving cakes and pastries
elongated and leaf shaped

Long handled with big

Serving Soups
round bowl

Ice tongs Food tongs

Rounded with short prowl Picking ice

Elongated Prongs Picking foods

Factors to consider in the
selection of flatware
Facility Use
Size and Shape
Material
Availability
Price
Utilization
 “Care
and
Maintenance”

Hand washing
Drying
Used mild detergent
Store properly
Avoid harsh chemicals
Use only for intended purposes
Handle with care
 References
https://www.britannica.com/dictionary/flatware

https://rauantiques.com/blogs/canvases-carats-and-curiosities/flatware-
history#:~:text=The%20oldest%20eating%20utensil%2C%20after,flatware%20tool%20we%2
0use%20today.

https://leeknives.com/types-of-flatware/

https://www.katom.com/cat/flatware-types.html

https://www.silversuperstore.com/faq/stainless-flatware-care.asp

https://www.gourmetsettings.com/blog/everything-you-need-to-know-about-choosing-
flatware/
M E A L M A N A G E M E N T

thank
you
table setting:

NAPERY
LINENS ON THE TABLE

PRESENTED BY DANIEL BIHAG

PAGE 02

COVER
Arrangement of chinaware, silverware, glassware,
napery, table accessories and decorations at each place
setting of the use of one person during the meal.
May vary in breadth from 18-50 inches depending on
the table size but it should cover at least 24 inches in
breadth and 15 inches in width.
PAGE 03
PAGE 04
PAGE 06
PAGE 07

NAPERY
This refers to linens and textiles used in a formal dining setting,
including tablecloths, napkins, placemats, and fabric accessories.
They are used to set and decorate the dining table
 PAGE 08

Purpose of Napery
The linens placed on the table cover serve various purposes that help
create a clean and aesthetic look on the dining table

Aesthetic Formality and

Enhancement Protection Elegance

Adds visual appeal to the dining table through Tablecloths, placemats, and napkins prevent The use of high-quality napery components,
colors, patterns, and textures that complement damage and make it easier to clean up such as fine tablecloths and linen napkins,
the dining space’s decor or theme. after the meal. conveys a sense of formality and elegance.
 PAGE 09

Purpose of Napery
The linens placed on the table cover serve various purposes that help
create a clean and aesthetic look on the dining table

Theme and Branding and

Organization Identity
Décor

Placemats and napkins provide a designated The selection of specific colors, materials, and
Napery can be used to reflect a particular
and organized space for each diner at the table designs can convey a consistent image and
theme or style in the dining setting.
preventing clutter and maintaining order. reinforce the establishment's identity.
 PAGE 10

Purpose of Napery
The linens placed on the table cover serve various purposes that help
create a clean and aesthetic look on the dining table

Comfort and
Cleanliness

They are used for wiping the mouth and hands,

contributing to a more comfortable dining
experience. The use of clean napkins promotes
cleanliness and etiquette.
PAGE 11 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 1

All fabric cloth should be ironed out where

they should be well pressed and free from
stains or holes. Lay the cloth and ensure
the two ends and sides are the same. An
overhang should be 12-15 inches.

LINENS ON THE TABLE

 PAGE 12 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 2

When using lace tablecloths, there is no

need to put an undercloth or silencer
unless there is a contrast of colors to
bring out the design.

LINENS ON THE TABLE

 PAGE 13 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 3

Table runners may be placed on the center

of the table or along the sides as
background for the place settings.

LINENS ON THE TABLE

PAGE 14 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 4

Top cloth may be placed on top of the

table cloth diagonally.

LINENS ON THE TABLE

 PAGE 15 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 5
Deeply hemmed and fringed place mats look
Position of placemats depends on the better if placed away from the table edge.
placemat, table, and the line you wish the
flatware to follow.

LINENS ON THE TABLE

PAGE 16 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 5

Position of placemats depends on the Small place mats (12 by 18 inches)

placemat, table, and the line you wish the may look better when placed an
flatware to follow. inch away from the table edge.

LINENS ON THE TABLE

 PAGE 17 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 5
All mats may look better on the narrow
Position of placemats depends on the table when placed flush with the edge.
placemat, table, and the line you wish the
flatware to follow.

LINENS ON THE TABLE

PAGE 18 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 5

Position of placemats depends on the On a wide table, all mats look

placemat, table, and the line you wish the better away from the table’s edge.
flatware to follow.

LINENS ON THE TABLE

 PAGE 19 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 5
Align flatware in relation to the
Position of placemats depends on the direction of the place mat’s
placemat, table, and the line you wish the hemming or fringing.
flatware to follow.

LINENS ON THE TABLE

PAGE 20 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 6

Place oval, round, scalloped, and other

mats with non-straight edges to have an
even edge with the table. Round mats
usually overhang on the edge

LINENS ON THE TABLE

 PAGE 21 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 7

On a round or oval table, lay rectangular

mats where the corners are even with the
edge.

LINENS ON THE TABLE

PAGE 22 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 8

Rectangle is the preferred shape for folded

napkins, and square is also good. A
triangle fold shows oblique lines, making it
a less harmonious whole. The use of
napkin rings is appropriate at times but
simpler folds produce more artful settings
on the traditional dining table.

LINENS ON THE TABLE

 PAGE 23 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 8

Rectangle is the preferred shape for folded

napkins and square is also good. A triangle
fold shows oblique lines making it a less
harmonious whole. The use of napkin rings
is appropriate at times but simpler folds
produce more artful settings on the
traditional dining table.

LINENS ON THE TABLE

 PAGE 24 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 9

Napkins may be folded in a variety of folds

from simple to fancy shapes and placed in
3 positions:
On top of the place plate or plate, on the
left side after the last fork, or inside the
water goblet on the right of the cover.

LINENS ON THE TABLE

 PAGE 25 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 9

Napkins may be folded in a variety of folds

from simple to fancy shapes and placed in
3 positions:
On top of the place plate or plate, on the
left side after the last fork, or inside the
water goblet on the right of the cover.

LINENS ON THE TABLE

 PAGE 26 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 10

Place the fork on top of the napkin laid to

the left in the cover.

LINENS ON THE TABLE

PAGE 27 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 11

Napkin placement depends on its size and

the place mat’s size. It may be placed
entirely on the mat, partly on the mat and
table, or entirely on the table.

LINENS ON THE TABLE

PAGE 28 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 11

Napkin placement depends on its size and

the place mat’s size. It may be placed
entirely on the mat, partly on the mat and
table, or entirely on the table.

LINENS ON THE TABLE

PAGE 29 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 11

Napkin placement depends on its size and

the place mat’s size. It may be placed
entirely on the mat, partly on the mat and
table, or entirely on the table.

LINENS ON THE TABLE

PAGE 30 NAPERY ON TABLE

LAYING THE NAPERY

Reminder 12

Napkins vary in size. 12-inch one is used

for breakfast and lunch and 18-inch
napkin is for dinner.

LINENS ON THE TABLE

 PAGE 31

REFERENCES
https://tradeshowjoe.com/pages/types-of-table-covers
https://faburaa.com/blogs/faburaa-blog/types-of-table-linen-and-their-uses
https://www.ihmnotes.in/assets/Docs/Books/Food_and_beverage_service.pdf
https://cesonoma.ucanr.edu/files/284212.pdf
Thank
You!
PRESENTED BY DANIEL BIHAG
also known as silverware
any utensil used to transfer food or beverage from one container to
another, or from the container to the diner's mouth
Examples are spoons, forks, tongs, knives, etc.
all flatware should be free of spots, tarnish, and fingerprints.
there should be enough flatware on the table; do not place what you don't need; easy-to-use and efficient
serving pieces should be laid.
all flatware needed for eating the full meal should be laid at the covers before the first course is served,
except during formal service.
placement of the pieces on each cover should be in order in which it's used - from the outside and
proceeding toward the plate- and one inch from the edge of the table.
knives and forks should be laid about 9
inches part to make space for a dinner plate
to be placed in between.
when a placemat is used and its boarder
touches the edge of the table, the line made
by the ends of the flatwares' handles should
be 1 inch or more from the edge of the mat
but when the mat is placed 1 inch or more
from the table's edge, the silverwares' ends
are aligned with the edge of the mat.
1. Lay the dinner knife to the right of the plate with the cutting edge directed towards the plate. This will protect the
fingers of the right hand from being cut.
2. Lay the spoons with bowls facing up at the right of the knife with the following, except:
dessert spoons laid out at the beginning of the meal are places in the center of the cover above the dinner plate
same position holds true for spoons used for the beverage after the meal, such as coffee or tea
3. Always lay the fork or forks with times facing up at the left of the plate, except:
appetizer and cocktail forks may be placed at the right of the spoons
a fork for eating seafood is laid to the right of the spoons in the cover because this fork is used in
the right hand only
dessert forks are occasionally placed in the center of the cover above the dinner plate.

Salad fork is laid to the left of the dinner fork if the salad is a separate course and eaten before the
main course. However, it should be laid next to the plate and the dinner fork to the left of it if the
salad is to be eaten with the main course or after it.
4. In the formal setting, it is necessary to provide a salad fork even when the salad accompanies the main
course - when no knife is required at the meal, the salad fork may be placed at the right of the cover.
5. If a dinner knife is not required, it may be omitted. You may then lay the fork in the knife's position because
the fork is only used in the right hand when no knife is used, the position on the right is a convenient one.
However, if you wish to lay two forks, perhaps one for the main course and one for the salad and dessert, the
cover may have a more balanced position if the forks are in the conventional position, to the left of the plate.
Whenever the number of pieces to be laid exceeds three, lay the forks on the left the others on the right.
6. Lay the butter spreader on the bread-and-butter plate in any of the position:

a. across the top edge of the bread-and-butter plate

b. at the right side of the bread-and-butter plate with the
handle perpendicular to the edge of the table and the
cutting edge toward the butter plate

c. across the center of the butter plate with the handle

parallel to the edge of the plate.
7. For formal meals, dessert silver ware can be placed on the table, but
on other occasions it is usually brought in with the dessert. The fork
intended for the dessert may be placed in the center of the cover
above the dinner plate with the handle directed to the right. When the
beverage is served with dessert, lay the beverage spoon above the
dessert fork with handle likewise directed toward the right because
both are used in the right hand.

8. Fresh fruits are often served dessert. Some

are eaten with a spoon, some may be eaten
with the fingers, but a few require the use of a
knife, or a knife and fork for refined eating.
When both knife and fork are provided, lay
the fork, handle directed to the left, below the
knife whose handle is directed to the right, in
the center of the cover above the dinner
plate. Lay the beverage spoon for a beverage
served only with dessert above the knife,
handle directed to the right.
serving pieces used should be chosen for their ease or and readiness for their use
scissor type, two-tools-in-one combination, and tongs are excellent types for chops and vegetables
serving spoons are used for casseroles or dishes that need several dips
 1. Lay to the right of the serving dish or platter one serving utensil
if only one is essential.

Serving utensil laid to the right of the serving dish.

2. When two serving utensils are provided, lay the one that will
assist to the left of the dish containing the food, the one that will
be used to pick up the food should be laid to right. If the serving
flatware is laid on the table, they may be placed to the left and the
right of the cover of the person serving.
3. Place the carving knife and fork and serving spoons at the right of
the cover of the one serving. The carving knife laid at the right of the
carving fork and the serving spoons at the right of the serving platter
when the serving spoon beside it and the carving fork at the left of the
platter. The serving platter will be placed above the server's cover.

The carving fork, carving knife and the serving spoon at the right of the
server's cover.

4. Lay the serving silver for small containers of food passed at the
table, such as butter, jelly and pickles, to the right of a dish that has no
underline and on the underliner when one is used.
 REFERENCES:

7 simple rules for setting flatware on a table - etiquette scholar. (n.d.).

https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/flatware/placing_flatware.htm
l
Cronstrom, K. (2011, November 17). How to set your dinner table. TODAY.com.
https://www.today.com/food/how-set-table-i70275
Hill, M. (2023, October 12). How to set a table. Culinary Hill. https://www.culinaryhill.com/how-to-set-a-table/
How to set a table - the right way. La Belle Assiette - Blog. (2017, January 17).
https://labelleassiette.co.uk/blog/art-tableware-set-table-without-mistake/
How to set a table: Guide to Silverware Placement. Invaluable. (2019, November 20).
https://www.invaluable.com/blog/silverware-placement/
How to set a table: Place Setting Guide. Robert Welch Designs Ltd. (n.d.).
https://www.robertwelch.com/pages/how-to-set-a-table#:~:text=1.,the%20right%20of%20the%20knives.
Rylander, S. (2022, October 15). The 7 best serving spoons for any kitchen. Food & Wine.
https://www.foodandwine.com/lifestyle/kitchen/best-serving-spoons
WHAT MAKES AN

TABLE
SETTING:
LAYING THE
GLASSWARE
PRESENTED BY
KIRK CIRERA
I. OBJECTIVE

Importance of Proper glassware

placement in table Setting

Provide guidelines and insights into

laying glassware

Know the proper arrangement and

considerations for various occasions
II. GLASSWARE
SELECTION
A. TYPES OF
GLASSWARE
Glassware includes a variety of
vessels designed for optimal
beverage enjoyment. Each type
enhances the drinking
experience adding
sophistication to beverage
service.
B. MATCHING
GLASSWARE TO
OCCASION
Choose glassware that complements the
occasion or type of meal being served,
such as wine glasses for formal dinners
and champagne flutes for celebrations.
III. PLACEMENT
OF GLASSWARE
A. ARRANGEMENT

Arrange glasses in the order of service,

from the outside going in.

Ensure enough space between glasses for

easy access without the risk of bumping
into one another.
B. POSITIONING
BEVERAGE GLASSES
Place beverage glasses just above the
knife, either in line with it or slightly to the
right of the knife's tip.

If using two glasses, position the second

glass to the right and slightly above the
water glass, moving it below once both
are filled.
C. CONSIDERATIONS
FOR COLD AND HOT
BEVERAGES
Glasses with cold/hot beverages should
be on a coaster or small plate to protect
the table cover.

For beverages, ensure the coaster or

underplate is large enough to support
stirring spoons.
D. WINE, LIQUOR,
AND BEER GLASSES
Place to the right of the water glass, not
exceeding three glasses at a time.

Maintain proper spacing to prevent

overcrowding and reduce the risk of
accidents.
D. GLASS HANDLING
If water is also served, place a glass of
milk to the right and slightly below the
water glass.

Without a water glass, position the milk or

other beverage glass as if it were the
water glass.

Add a glass of juice to the right and

slightly below the first glass.
Positioning Glassware on the Table
Formal vs. Informal Settings
The placement of glassware can vary between formal and informal
dining settings, reflecting the level of elegance and occasion.

Spacing and Alignment

Proper spacing and alignment are essential to ensure a tidy and
organized table setting.

Consideration of Guest's Perspective

Glassware placement should consider the convenience and comfort of
the guests, allowing easy access to their beverages.

Accommodating Multiple Glasses

When multiple glasses are used, they should be strategically arranged to
prevent overcrowding and potential accidents.
REFERENCE:
https://www.pinterest.ph/tameraaaa_/dif
ferent-types-of-glass-ware/
https://www.candacesmithetiquette.com/
wine-glasses.html
https://www.etiquettescholar.com/dining
_etiquette/table_setting/place_setting/gl
assware.html
https://www.marthastewart.com/274619/s
etting-the-table-101#f53133bc-00a5-412f-
b8f9-66b01572aac0
 TABLE SETTING

DINNERWARE

ALYSSA DALUMPINES
DINNERWARE
It refers to any dish or dishware used for
table setting, food serving, and dining. It
includes bowls, plates, cups and saucer and
etc.
PLACING
PLATES

Large plates, such as the dinner plate and

luncheon plate, are laid about 1 inch in from the
edge of the table. The exception is the service
plate, a capacious plate aligned flush with the
edge of the table.
PLATES

Service plate is laid in the center of the cover

before the diners come to the table, but the way
it is used is different for formal and informal
dining.
PLATES

For informal dining, dinner plates are placed in

the center of the cover 1" from the table edge.

For formal dining, dinner plates are at times

placed or occupies the center cover when the
food is not yet served.
PLATES

Small plates, such as the salad plate, fish plate,

and dessert plate, are laid in the center of the
cover, about 2 inches in from the edge of the
table.
MAIN COURSE
FISH PLATE
SALAD
CUPS AND SAUCERS

Cups and saucers are placed

approximately 1 inch beyond the
outermost piece of flatware. The top
edge of the saucer is aligned with the
top rim of the plate or bowl.
BOWLS

Soup bowl and soup cup handle are aligned

parallel with the edge of the table.

Salad bowl is then placed on top of the plate.

If soup is served before the salad, the soup
bowl goes on the dinner plate first, then the
salad plate is added after guests are done
with the soup course.
SOUP
BREAD AND BUTTER PLATE

Place bread-and-butter plates above the forks, to the left of

the place setting to avoid overcrowding on the right side.
IMPORTANCE
Proper use and placement of dinnerware is vital
in achieving the ultimate dining experience
Keeping the right portion of food
Proper food storage when using the right kind of
plate
References

Baker, H., & Buiano, M. (2023, October 2). How to set a formal dinner table, according to etiquette experts.
Martha Stewart. https://www.marthastewart.com/276333/how-to-set-a-formal-dinner-table

Placing Dinnerware. Etiquette Scholar. (n.d.).

https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinnerware/placing_dinnerware.h
tml
Table Decorations
and Accessories

Karll Joshua T. Dinglasa November 10, 2023 1

What are Table Decors and
Accessories?
Any of many diverse articles placed on a dining table principally as
ornament though some may have a secondary function.

Table decorations and accessories are all of the unique pieces that work to
give the room and the table their personality. They can be functional items
like salt and pepper shakers, napkin holders and clever toothpick
containers, this collection has every item you could imagine needing for
your tabletop.

Always ought to be appropriate for viewing while dining, in good taste and
in scale with the table.
2
Why it matters.

It elevates the dining experience, creates

meaningful connections with your community,
and contributes to the overall ambiance of any
gathering.
Gives good first impressions
It’s a way to express your personal
Your guest will look forward to eating at your
house or in a restaurant

3
Why it matters.

It elevates the dining experience,

creates meaningful connections
with your community, and
contributes to the overall
ambiance of any gathering.

4
Key Element on Table
Decorations and Accessories
Centerpiece
A decorative arrangement placed
at the center of the table
Creates an enchanting
environment
The most important feature of the
decoration
Can be placed in either the end of
the table or either side of the table
to balance out the symmetry

5
Different types of table
decorations
Placemats

While placemats aren’t necessary,

they are a great way to spruce up
your dinner tables. Use rectangle,
square, round, or oval placemats
instead of tablecloths for casual
meals. You can also place one
under the centerpiece if it needs
an extra touch.

6
Different types of table
decorations
Candles

Set the mood by lighting candles

and putting them on your table.
Long stick candles or candelabras
will last for the entire meal, but
make sure they’re unscented. You
don’t want the candles interfering
with the pleasing aroma of the
food.

7
Different types of table
decorations
Glass Jars

Fill glass jars with beads, candy,

string lights, flowers, or little
trinkets that fit your theme, such
as seashells for a seafood dinner
or ornaments for a Christmas
feast. Place the jars in the center
of the table to add visual interest.

8
Different types of table
decorations
Baskets

Baskets may have you thinking of

Easter eggs, but they can also be
excellent table decorations for a
party. You can fill them up just
like glass jars, but there’s more
room. Just make sure they don’t
overwhelm the table!

9
Different types of table
decorations
Trinkets

Small statues, rock lamps,

decorative initials, and even
hardcover books are all great
table centerpieces. Be strategic
and choose trinkets that go well
with your theme like pumpkins
for a Thanksgiving dinner or
pretty pineapples for a luau.

10
Wine Bottles Lanterns Garlands

11
Balloons &
Streamers Ribbons Tabletop Signs

12
Tips to know when setting up
Table Decorations

1. Keep them low so people can see and converse across the table
2. Centerpieces need not be always in the center.
3. Decorations on the buffet and tea service are larger and taller than
dinner table decors.
4. Use candles after dusk; they should burn above or below eye level.
5. Suit centerpieces to the occasions or theme.
6. Always check for contrast as well as color harmony in your chosen
decorations and accessories to achieve balance .

13
 For all purpose
Thank you
for listening!

For Presenration
Karll Joshua T. Dinglasa November 9, 2023
RUSSIAN
SERVICE
ALAN ESTRAO JR.
RUSSIAN SERVICE
A type of table service
that is characterized by
its formality and
sophistication.
One of the most elegant
types of service and is
often used in high-end
restaurants and events.
Also called as “platter
service”

2
Characteristics of Russian Service
Precision and Elegance in Presentation
Each dish is attractively presented and served to
the guest by the server from a platter

Impeccable Service
In Russian service, the server always approaches
the guest from the left side to present the dish.
This style of service requires a larger staff than
other service styles, as each guest’s meal is served
individually.

Highly Skilled Staff

The Russian service style demands a high level of
skill and expertise from the staff. Due to the
intricate presentation and serving techniques,
servers must be proficient in carving meats,
filleting fish, and portioning dishes. 3
Advantages and Disadvantages
Advantages Disadvantages
Service person has to be skilled
Food looks impressive when in serving from platter to plate
served
Table must be positioned so they
Less floor space is required per
are easy to serve
table
Different entrees require diff.
Guests have more space for
silver platters resulting in cold
comfort
Faster than French Service food for first guests.

High initial cost for purchasing

Quality control of food is equipment
maintained
Last guest to be served is
presented with an unappetizing 4
platter.
TABLE SETTING

The table is set with formal cloth Food may be served in one
and dinner napkins of these two ways:

Service plates are always used Food may be served in individual

dishes and placed before the
Place cards may be used if the guests by the waiters.
size of the group justifies their
Food is placed on appropriate
use. Usually placed upon the
serving-platters, divided into
napkin, at the base of the goblet
individual portion and passed to
or any conspicuous place.
the guests and each one serves
Salt and Pepper are not on the himself
table since the food is expected
to be nearly perfectly seasoned.
TABLE SETTING

6
Thank you
for listening!
References:
https://www.johnnyskitchen.us/cooking-
techniques/small-bites-xdd.html
https://www.menubly.com/blog/russian-service/
https://www.cafemeetingplace.com/guest-
speakers/item/2463-table-settings-across-the-
countries
https://www.hospitality-school.com/ultimate-guide-
russian-food-beverage-service-style/
Set up

 Place the napkin on the guest’s lap.

 Be on the right side of the guest when placing the plates, bowls etc.
 Remove utensils, that will not be used on the menu being ordered before serving the dish to
maximize space.
Example:
Remove steak knife if the guest did not order steak
Remove other glassware if the guest only ordered wine (except for the water goblet)

 Hold the platter on your left hand when serving

 Serve liquids such as soup, water and wine on the right side of the guest
 Serve salad, bread, main dish, dessert on the left side
 Serve in sequence :
1. Appetizer
2. Soup
3. Salad
4. Main Dish
5. Drinks
6. Dessert

 Dish out on the right side of the guest.

American
Service
 OUTLINE

WHAT IS AMERICAN SERVICE 1 4 AMERICAN BREAKFAST, LUNCH, AND

DINNER COVER
FEATURES OF AMERICAN SERVICE 2 5 SERVING PROCEDURES

TABLE SETTING PROCEDURES 3 6 ADVANTAGES AND DISADVANTAGES

What is American
Service?
American Food and Beverage Service is
considered as the most widely applied
service especially in the US.
It is also called as plated service
It varies from formal to casual dining.
It is less normal than French, Russian, or
English service.
It is a very easy food service style.
 Features of American Service

The quick and requires less least labor - intensive service and little space.
Is followed at diner or family-style restaurant, coffee shops, a counter where
casual tableware and placemats are considered as the standard.
Pre-plating and pre-setting of tables must be done in case of of service with
silverware during meal.
Food preparation is completed in the kitchen except for salad and bread and
butter.
Hot food is served hot and, and cold food is served cold.
Requires fewer dishes for service.
Preferred by the chefs, as this allows them to show their creativity.
It can be personalized according to situations.
Requires only one server to serve the meal.
Table Setting Procedure
 Table Setting Procedure
Table Setting for breakfast and lunch differs from the dinner setting.
Breakfast and lunch are simple meals and limited amount of serviceware
Dinner includes more courses and more serviceware
At least fifteen covers are placed on the table for a dinner, but not more than
twenty-five.
Knife is placed with blade facing inward
Spoons and forks are placed on the right and left side respectively
The teaspoon is put on the outside, and the soup spoon is placed next to it.
The number of flatware could vary according to the menu, but not more than
three on either side. The tips of handles of flatware are to be kept about a half
inch from the edge of the table.
A service or hors d’oeuvre plate may be included on the table setting.
 Table Setting Procedure
Bread and butter plate is usually placed above the forks and sometimes slightly
to the left side.
The butter knife is positioned on the bread nad butter plate, keeping at a right
angle or parallel to the forks.
Water glass or goblet is placed above the spoons and dinner knife, and the wine
glasses are placed on the left of the water goblet.
Ashtrays, salt and pepper shakers, and decorations are placed in the center of
the table or against the wall in a booth.
The coffee cup and saucer are served on the table just to the rght and slightly
above the knife and spoons.
Clean folded napkins are provided and placd in the center of the cover infront of
the guest.
Chairs are to be out from the table, away from the tablecloth. The tavle is
usually covered with a table cloth.
American Formal Table Setting
 Breakfast and Lunch Cover
Serviceware includes: Dinner fork, dinner knife, teaspoon, bread and butter plate,
butter spreader, and water glass.
Placed one inch from edge of the table.
Napkin is in the center of the cover.
Fork is on the left side of the napkin, while the knife is on the right with the blade
facing toward the napkin
Teaspoon is to the right of the knife.
Water glass is placed above the tip of the knife.
 Breakfast and Lunch Cover
The bread and butter plate is placed above the tines of the fork.
When coffee is served, the cup and saucer are placed on the right of the teaspoon.
Breakfast toast or a salad is placed on the left of the fork.
The entrée plate is placed directly in the center of the cover, after the guest has
removed the napkin.
Side dishes and accompaniments are placed in a convenient location when
served.
Breakfast and Lunch Cover

AT THE START OF SERVICE

Breakfast and Lunch Cover

AS FOOD IS SERVED, THE DISHES ARE PLACED IN SPECIFIC FUNCTIONS

 Dinner Cover
Serviceware includes: two dinner forks, dinner knife, butter spreader, two
teaspoons, service plate, napkin, bread and butter plate, and water glass.
Napkin is placed on a service plate or by itself in the center of the cover.
The two dinner forks are placed on the left of the napkin.
The dinner knife is to the immediate right of the left left right of the napkin and
then, in order are the butter spreader and two teaspoons.
The blades of the knives faces the napkin.
 Dinner Cover
The water glass or goblet is placed directly above the bread and butter spreader.
The bread and butter plate is centered above the forks.
If soup or an appetizer is ordered, it is placed on an underliner and served in the
center of the cover.
The salad is placed to the left of the forks. When coffee is served, it is placed to
the right of the spoon. The entrée is placed on the center of the cover.
Special - purpose silverware, such as the soup spoon with soup is brought in as
needed. Rolls, accompaniment, and side dishes are placed in convenient location.
 Dinner Cover

DINNER COVER SET AS FOLLOWS: DINNER FORKS, DINNER KNIFE, BUTTER SPREADER, TEASPOONS,
NAPKIN, BREAD AND BUTTER PLATE, AND WATER GLASS
 Dinner Cover

AS MEAL IS SERVED, THE DISHES ARE ADDED AS FOLLOW: SALAD PLATE, SERVICE PLATE, AND CUP AND
SAUCER
 Serving Procedures
Servers serve all food items from the left side of the
guest using the left hand, and serve beverages from
the right side of the guests using the right hand.
Salads, bread, butter, or margarine are
served the same manner as beverages.
In informal occasions, bread is served in a basket,
but in formal occasions the server serve bread
using tongs to place the bead on plates and a fork
to serve the butter or margarine.
Servers clear the table and collect the soiled dishes
from the right hand side when guests have finished
their all dishes.
 Advantages Disadvantages
Service skills is not required Chances of plate wastage
Low labor cost Skilled writers do not have the
Needs fewer waiters scope to show their service skills.
Quick service Food may become cold
High seat turnover as service is
fast
The kitchen staff has the scope
to demonstrate their plating
skills.
THANK YOU !
 References
Mondal, Dipayan. “What Is American Service: Advantages and Disadvantages of It.”
Www.hotelmanagementtips.com, 2020, www.hotelmanagementtips.com/american-
service-advantages-disadvantages/.

Tanji, Hotelier. “What Is American Style Service - Feature, Table Setting, Service
Procedure.” Hospitality Management - Free Waiter, Front Office,Housekeeping, Hotel Job
Training Tutorials, 25 Mar. 2014, www.hospitality-school.com/american-food-beverage-
service-style/amp/.
STYLES OF
TABLE SETTING
FAMILY SERVICE

by: Precious Falconi

FAMILY
SERVICE
also known as compromised service

combines both the Formal and Modified

English Service.

similar to English Service

only differs in the task of serving

assigned among the members of the

family diners instead of just one.

Family style meal service
operates as follows:
·All required meal components are placed on the table at
the same time.

·Participants may serve themselves from serving dishes

that are on the table.

·Adults supervising the meal help those participants who

are not able to serve themselves.

·Participants are allowed to make choices selecting foods

and in the size of the serving.

·A supervising adult is seated at each table to actively

encourage participants. The supervising adult offers the
food item again later in the meal if participants initially
refuse the food or take a very small portion. Adult staff
should model good eating habits while supervising
participants at the dining table.
 Consists of:

What Flatwares: Salad Plate

Does It Dinner Plate Glasswares:

Bread & Butter Plate Water Goblet

Look Silverwares: Steak Knife

Like Dinner Fork

Teaspoon
Butter Knife
 TABLE
SETTING
Table setting:
• The table may be covered
with cloth, placemat or runner.
• Individual covers are
completely laid with the
necessary flatware, silverware
& glassware and napkins.
• Decorations may not be
necessary
• Platters of food are placed in
the center, but near enough to
the one assigned to serve.
• Serving flatware is set near
the platter of food.
Serving the food
Each diner passes his/her plate from hand to hand until it reaches the one serving the food.
The dish is served onto this plate with all the accompaniments then passed back to him/her.
When the main dish is finished, the table is cleared first by passing all the plates to the one
who served, who will then put this way in the kitchen, after dessert is served
Dessert is again served the same way as the main dish, but assigned by other member of the
family

Clearing the table

Clearing the table will be the same as in the English
service wherein the table is cleared by one person
after diners have left the table.
 PROS CONS
You will be passing large platters of
Casual dining, guest control portions,
food around a table, so family style
less service skill needed
meals definitely have the potential to
Serve yourself the amount of food
get very messy.
you would like to eat.
Overeating
It encourages interaction and
Some diners may feel hesitant to
conversation among diners, fostering
take their fair share, leading to
a sense of community and shared
uneven distribution of dishes and
experience.
food waste

#notofoodwaste
 THANK
YOU!

Referencess:

www.ode.state.or.us/services/nutrition/cacfp/centers/s
ponsor_manual/pdf/chapter_08.pdf

https://www.scribd.com/doc/120720049/Family-or-
Compromise-style

https://home.binwise.com/blog/what-is-family-style-
dining#:~:text=%E2%80%9CFamily%2Dstyle%E2%80%
9D%20is%20a,and%20choose%20what%20they%20wa
nt.
STYLES OF TABLE SERVICE

FRENCH

BSND - 2
SERVICE
PRESENTATION BY GWYN LABRADA
WHAT IS FRENCH
SERVICE?
Most refined kind of service
Is usually a premium or luxury, thus is
expensive
Best for special occasions

Originated from European Nobility

PAGE 02
CHARACTERISTICS
Attention to detail

Tableside Preparation

Formality and Professionalism

Silver Platters and Elaborate

Presentation

Cost and Exclusivity

PAGE 03
 EQUIPMENT
Gueridon - a small ornamental
table or trolley from which food is
carved, filleted, flamed, or
prepared for service and served..
It may be equipped with a
rechaud for hot foods, and
Rechaud carries sufficient equipment for
ruh-show
service.
Rechaud - It is a portable kitchen
utensil, used to heat or cook
food. A portable stove.

Gueridon
gai-ree-don PAGE 04
TYPES OF FRENCH
SERVICE
CART FRENCH SERVICE
Cart French Service is the more commonly used in fine The finished food is plated on individual plates and is
dining restaurants among the two types of French served to guests from the right. Dishes which have
Service. Food that is prepared tableside is served with already been prepared, such as desserts or salads, are
the use of the Gueridon and Rechaund. served by displaying them on a cart and allowing the
guests to choose their dishes.

PAGE 06
BANQUET FRENCH
In Banquet French service, platters of food are
assembled in the kitchen and servers take platters
to the guest table. With the use of two large silver
forks, the server places food on guests’ plates.
Each food item is served by the server from
platters to individual plates. Service begins from
the left. Anything added to a plate by a server after
it is placed in front of the guest is part of this
service.

PAGE 07
HOW TO SERVE
FRENCH SERVICE
ORGANIZATIONAL
RULES AND ETIQUETTE
1. PROFESSIONALISM AND COURTESY
SERVERS MAINTAIN HIGH LEVEL OF
PROFESSIONALISM AND COURTEST AT ALL TIMES

2. KNOWLEDGE AND EXPERTISE

WAIT STAFF SHOULD BE WELL-VERSD IN THE MENU,
INGREDIENTS, AND PREPARATION TECHNIQUES

3. ATTIRE AND GROOMING

SERVERS SHOULD BE IMPECCABLY DRESSED AND
GROOMED, REFLECTING THE ELEGANCE AND
SOPHISTICATION OF THE FRENCH DINING
EXPERIENCE.
 TABLE SETTING
PROCEDURES
Linens and Flatware
The table should be set with crisp, clean linens
and polished flatware. Each place setting should
include the appropriate utensils for each course.
Glassware
Wine glasses should be placed above the dinner
plate, with water glasses to the left. Additional
glasses may be added as necessary.
Bread and Butter
A small bread plate with a butter knife should be
placed to the left of the dinner plate. Fresh bread
should be provided throughout the meal.
Additional Place Setting Items
Additional items should be added to the place
setting as needed, depending on the courses
being served.
 FOOD PREPARATION
·In-Kitchen Preparation
Majority of food preparation is done in the kitchen, with dishes
being partially or fully cooked before being brought to the dining
room. Some dishes may be assembled or garnished tableside.

·Tableside Preparation
Servers should be skilled in the necessary techniques and
equipped with the appropriate tools.

·Presentation
Dishes are often displayed on silver platters or elegantly
arranged on individual plates. Servers should ensure that each
dish is visually appealing and appropriately garnished before it is
served to guests.

PAGE 11
 HOW TO SERVE
·Approaching the Table ·Plated Service
Servers approach from the left-hand side with the For pre-plated dishes, servers should present the
exception of beverages which are served on the dish to the guest with the main component of the
right-hand side dish facing them. They should then gently place the
·Serving Order plate on the table, ensuring that it is properly aligned
Women are served first, followed by the men, and with the rest of the place settings.
finally the host. ·Clearing the Table
·Tableside Service Servers will clear the table from the guest who
When serving dishes which require tableside finished first and move in a clockwise direction
preparation, the server should bring the necessary around the table. As a general rule, plates should be
tools and equipment to the table. cleared from the right-hand side while glassware and
Servers should skillfully prepare the dish in front of flatware from the left.
the guests and answer any questions about the ·Beverage Service
preparation. Water and wine glasses should be refilled as
necessary. When pouring wine, they should hold the
bottle with a napkin or cloth to prevent any drips and
pour the wine in a smooth, controlled manner.
 PERSONNEL

CHEF DE RANG COMMIS DE RANG DINING ROOM CAPTAIN

Oversees the service for a specific ·Supports Chef De Rang by assisting ·Oversees the entire dining room
section of the dining room with tasks. operation
Ensures each guest receives ·Essential for maintaining smooth flow ·Ensures service standards are met
personalized and attentive service of service ·Coordinates the efforts of wait
Responsibilities include seating ·Responsibilities include taking orders staff
from chef de rang, picking up food
guests, taking orders, serving ·Responsible for maintaining
from kitchen, clearing dishes, and
drinks, and preparing the check overall atmosphere and managing
assisting when necessary.
issues.
 PERSONNEL

COCKTAIL SERVER WINE STEWARD

·Prepares and serves cocktails and ·Oversees the entire dining room
other beverages to guests. operation
·Knowledgeable about ingredients ·Ensures service standards are met
and preparation techniques for ·Coordinates the efforts of wait
drinks staff
·Provides prompt, courteous ·Responsible for maintaining
service. overall atmosphere and managing
issues.
 ADVANTAGES DISADVANTAGES
Guests receive a high degree of Requires highly skilled wait staff

attention High standards of quality are

Service is sophisticated and difficult to enforce

elegant Requires more dining space

Food is prepared with flourishes Slow service

and showmanship High prices due to equipment and

luxurious service
THANK YOU FOR
LISTENING!
References:
https://www.menubly.com/blog/french-service/
https://en.wikipedia.org/wiki/Service_%C3%A0_la_fran%C3%A7aise
https://costa-verde.com/en/what-is-french-
service/#:~:text=French%20Way%20of%20Serving%20sets,feel%20free%20int
o%20serving%20themselves.
https://www.cvent.com/en/blog/events/just-french-service-anyway

PAGE 16
 Meal Management

Buffet Service
 Buffet Service
A type of meal where food is offered from a buffet
table, in which diners help themselves and seat
themselves.
All available foods are set on the buffet table, and
often offer a variety of different dishes.
also known as “self-service”
Three types of buffet service

Plate buffet
Diners help themselves to the food from the buffet
table, while holding the plate. They may or may not
sit down while eating.

Tray buffet
Diners use a tray to hold the plate and other table
appointments. It is assumed the diners will find a
seat while dining.

Sit down buffet

fDiners are provided with seperate dining tables
where they can sit and eat in large groups
 Plate Buffet

Diners help themselves to the

food from the buffet table, while
holding the plate. They may or
may not sit down while eating.
 Tray Buffet

Diners use a tray to hold the

plate and other table
appointments. It is assumed
the diners will find a seat while
dining.
 Sit down Buffet

Diners are provided with

seperate dining tables where
they can sit and eat in large
groups
 Steps in the management
of the buffet meal
Plan the dining arrangements
Plan the menu
Setting the buffet table
Planning for service
Planning the menu
1. Prepare some dishes in advance
2. Remember the capacity of your oven
3. Avoid dishes with thin sauces or dressings
4. Courses may vary from two to seven
courses.
5. A chafing dish is used to maintain the
temperature of the dishes
6. Plan so that most hot dishes are able to be
finally heated in heat-holding containers
(eg. chafing dishes)
7. Food are planned to be served attractively
8. Sufficient available food for second
servings.
Setting the buffet
table
1. It may be covered with cloth
2. Flowers or other decoration may be larger in
scale
3. Dinner plate must be used for the buffet meal
4. Arrange dishes in decreasing order of
importance
5. Have someone assist in serving
6. Do not enclose flatware with a napkin
7. Put glasses of water on a tray, or on another
table. Water should be the last item in a buffet
setting.
8. Napkins provided must be 18-inches or larger
9. Limit plates, cups, saucers and other
tablewares on the table at any one time to the
number of scale in the table.
10. The salad must be placed last on the buffet
11. When serving a roast, or a bird, carving must
be done at the buffer, or in the kitchen
12. Coffee is often served with both courses
Buffet Placements
 Meal Management

Thank You
For Your Attention
Meal Service Chapter

Serving
Tray
Bethany Kaye Limbaga
 Navigation
Content Page
Definition 3

Timeline 4

History 5

Materials 8

Types and Uses 12

Tray Care 13
Defining ‘Serving Tray’

A tray is a flat dish or container that's

used to carry or serve food.
 Timeline

Prehistoric Era Middle Age Renaissance Industrial

Revolution
People would eat their meals The Middle Ages were a time At the beginning of the The Industrial Revolution was a

off of crude tables or ground- of great political and social Renaissance, trays made from time of great change for the food

up tree stumps. Earliest trays upheaval. wood began to be replaced by service industry.

were made out of animal metal ones. This was because

skins or bark. The first recorded mention of a metal was more durable and This change also led to the

food tray is from the ninth could withstand a lot of abuse. development of food trays.

century AD when the Byzantine

emperor Constantine VII Metal trays were also more Food trays not only made it easier

Porphyrogenitus wrote about decorative and stylish, which for workers to serve food but also

how the Arabs used them to made them ideal for use in royal helped them keep track of what

serve food in their palaces. courts and other high-profile was being served and when

establishments.
History

The verified earliest example of any

form of tray dates back to the 7th or 6th
century BCE

There is no certainty that it is the oldest

in existence, but it does suggest the
concept of a tray was developed in
Etruscan black ancient times.
earthenware tray
History

That introduced and spread the

concept of serving trays, during the
year 1940s

Signified that the food and drink

served upon it was fit to consume
by royalty, as a small portion of it
had been tested for poison.

Salver
Signified one’s social standing
derives from the Latin "salvare," meaning "to
save."
 History

Paper-Maché Metal

Melamine Alitalia
Materials 01 Plastic

02 Wooden

03 Metal
Plastic Commonly found in cafes, cafeterias and
common restaurants

primarily used for catering and commercial

purposes as it is budget-friendly

There is also the convenience of another type

of plastic tray, Disposable Serving Trays

They are lightweight, easy to store, and

without clean-up. suitable for casual
gatherings or special occasions in a personal
set-up
Wooden
Also found in certain cafes and restaurants

provides a traditional atmosphere when

serving

The material is durable and sturdy enough to

bear accidental fall drops

Can be used to serve multiple items, from

main courses to tea and beverages.
Metal Another material that makes the trays durable
and long-lasting

Ideal for carrying heavy items of food on them

The material does not make it hefty, but is

lightweight and easy to carry, for serving
purposes

The stainless steel serving trays are ideal for

formal settings.
 Tray Types
and Uses
Service Trays

Large Trays with Handles

Display Trays

Butler Tray
 Tray Types
and Uses

This small tray used to present beverages, accompaniments

or other small delights
Due to its small size it is sometimes even left on the table to display Display Trays
the item from, thus the term display tray
The smaller the tray the closer you can get to the guest so the
display tray allows you to get close enough to serve the guest
without a clumsy tray in the way
 Tray Types
and Uses

Service Trays

These are larger round trays made of plastic or silver

They are a very practical size since they're large enough to carry a
number of items but small enough to be carried easily by one person
Service trays are often used to deliver beverages or equipment to the
table as well as for clearing smaller items such as glasses or batter
dishes
This tray is commonly used when two waiters are serving
the guest
This means that the tray is held by one person while another Tray Types
person serves the items from it delivering to large tables of
guests and Uses
It is also very useful for clearing large tables two by two
quickly and efficiently

Large Trays with Handles

 Tray Types
and Uses

Butler trays also called Carry-on Trays are the largest of the trays
and are usually carried on the shoulder and set down on a tray jack
this allows the tray to become a small tabletop from which you can
serve and clear
Butler Tray
 Tray Types
and Uses

A good rule of thumb with trays is that

the bigger the tray the further away from your guest
you need to stand this ensures that you are never invading
your guests personal space
by moving a tray over and around their heads
Tray Care
Know the Material Add a Base for the tray

Keep it
Store well
Dry and Clean
 https://smartyhadaparty.com /blogs/home/10-types-of-serving-trays

https://www.casadecor.co.in /blogs/news/the-history-of-serving-trays

Reference
Page
https://www.ehow.com /info_7960244_dinnerware-patterns-1950s.html

https://www.mouserunner.net /the-history-and-evolution-of-the-food-service-

tray/

Trays Service - All Details Fine Dining Food and Beverage Knowledge

https://www.youtube com /watch?v=aNWjRthMqz0

Thank you
or Listening
F
Banquet Style

Presentation by

Yoshi
What is a banquet setup?
A banquet setup style is round
banquet tables set with chairs,
usually 10 chairs per a table. This
setup is ideal for large luncheons
and dinners.

Yoshi Matsumoto , OF
3 Types of Banquet set-up

Buffet
Sit down Banquet
Chinese Banquet

Yoshi Matsumoto , OF
 BUFFET
A buffet is a type of banquet where guests serve themselves
from various dishes displayed on a table or sideboard. It is
usually pre-set and often less formal than sit-down meals.

Benefits Challenges
Easier to prepare in terms of Forecasting portions can be
plating and serving. challenging.
Service staff need only worry Presenting food in chafing
about a few things (e.g. dishing dishes can be challenging.
out, serving drinks, refilling and Food safety can be an issue.
maintaining cleanliness). Carryover cooking in chafing
Food presentation is standard. dishes can lead to overcooking.
Easier to maintain the right
Yoshi Matsumoto , OF
temperature for dishes.
BUFFET SET UP

Yoshi Matsumoto , OF
 Sit down Banquet
Guests at sit-down banquets have their pre-selected food served
directly to them. This type of banquet is often more elegant than
buffets since guests are not required to get food for themselves.

Benefits Challenges
Guests feel more special since Requires skilled staff familiar with
they are served directly. service sequence and proper

Forecasting and portioning are preparation.

More time-consuming than buffets
more accurate.
because of pre-plating.
The bottom line is relatively
Serving pre-cooked food fresh and
easier to estimate.
at the right temperature can be
challenging.
Large kitchen equipment is Yoshi Matsumoto , OF
required.
 Chinese style banquet
They typically consist of at least 12 dishes served over a few
hours, and each dish has a special meaning.

Benefits Challenges
Guests feel more special Skilled staff is required to serve and
portion communal dishes.
because they are served
Operators must be familiar with the
directly.
number of meals and drinks,
Forecasting and portioning are
presentation, and sequence of
more accurate. dishes as each must properly
The bottom line is easier to communicate the host’s good
estimate. wishes and the joy of the
celebration.
It requires more tableware than Yoshi Matsumoto , OF
Western-style banquets.
DIFFERENT BANQUET SET UPS

Yoshi Matsumoto , OF
Keep in touch
with me
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Yoshi Matsumoto , OF
 SPECIAL
MEALS AND
PARTIES
Presented by Frances Matulac
Let’s go frens
 Brunch
Brunch is a combination of Breakfast
and Lunch that is served late in the
morning around 10 am
Serving Time: 10am-12am
Sample Menu:
Avocado Toast
Frittata
Eggs Benedict
Mimosa
Coffee
 Outdoor Meals

The act of eating a meal outside.

Also known as Al Fresco and
picnics

Serving Time: Daytime

Sample Menu
Sandwiches
Barbeque
Salad
Ice Tea
 Tea Party
A semi-formal party that mainly
focuses on serving tea with bite
light snacks like sandwiches and
cakes

Serving Times: 3pm-5pm

Sample Menu
Scones
Tarts
Tea Sandwiches
Assorted Tea
 Dessert Party
A dessert party is a party that
the highlight is the large
amounts of desserts on the table
with varying sizes and flavors.

Serving Timr: 7 - 7:30

Menu
Cake
Brownies
Macarons
Ice Cream
Pies
 Cocktail Party
A cocktail semi-formal party is a
party that focuses on cocktails
and different alcoholic
beverages and is held in the
early evening
Servrving time:

Menu
Shirley Temple
Brandy
Crab Fritters
Bite sized sandwhich
 Reception
A reception is a formal party that
welcomes someone or
celebrates a special event after
a ceremony.

Serving Time: After the event has

ended
Menu
Dessert Station
Pasta
Seafood
 Merienda Cena
Means Snack and Dinner. This
combines late afternoon snacks
and dinners

Serving time: 4pm to 6pm

Menu
Bread Rolls
Puto
Dinuguan
Coke
 Smorgasbord
All food is laid out in a table and
serves a variety of food and is of
Swedish origin.

Serving Time: Anytime

Menu
Fish
Sliced Meats
Salads
Dessert
 BBQ Cookout
Outdoor gathering that features
cooking outside on grills and
barbeques

Serving Time: 12 - 5 pm

Menu
Ribs
Burgers
Salads
Hotdogs
Chicken Inasal
 Fine Dining
High Quality formal and upscale
meals with meticulous
presentation and service

Serving Time: Dinner

Menu
Appetizer
Soup
Salad
Main Dish
Cereal
Beverage
 Tasting Menu
Collection of several dishes
served in small portions to
showcase a chef’s specialty
served in a single meal

Serving Time: Dinner

Menu
Bite Sized foods
Holiday or Festival Meals
Special meals that are seasonal
or only prepared for specific
occasions and celebrations

Serving Time: 6pm - 12am

Menu
Ham
Turkey
Spaghetti
Bibingka
 A WARM
THANK YOU
TO ALL OF YOU!
Meals Away
from Home
The term "meals away from home"
often implies meals or food
products that are produced and
consumed in establishments
other than one's house. The
variety of choices accessible
for such meals can be greatly
reflected in their flavor,
healthfulness, and cultural
diversity.
 Restaurant Dinning
- includes a vast array of cuisines and dining
experiences, ranging from fast-food chains to fine
dining restaurants.
 Cafeteria
a restaurant or dining room in a school or a
business in which customers serve themselves or
are served from a counter and pay before eating.
 Street foods
refers to food or drinks sold by a vendor on a street
or at other public places, such as markets, fairs,
and parks.
Convenience Store Meals
foods that are almost ready to eat when it is
bought and can be prepared quickly and easily.
 Foodtrucks
provide a wide range of affordable, diverse, and
flavorful meals. Common examples are tacos,
burgers, and sandwhiches
 Cafes
usually a small establishment serving various
refreshments such as coffee.
 Bakeries
it is an establishment that makes and sells flour -
based foods such as breads and pastries.
Few things to make healthier choices:
Menu Awareness - Find healthier options on the
menu.
Portion Control - There are different portion sizes
as meals served away from home.
Moderation - Always balance and make healthier
choices most of the time.
Nutrient Information - Some restaurants provide
nutritional information and it is important to read
for us to be aware.
Adjustments - Mostly restaurants allow to
customize orders.
THANK
YOU
 Rangelica Catering Services

TABLE ETIQUETTE
N D 2 1 0 2 - F U N D A M E N T A L S O F F O O D
T E C H N O L O G Y

Presentation By:
Angielica Nival
Randy Perez Jr
 Table Etiquette
E T I Q U E T T E
is a code of behavior that delineates expectations for social behavior according to
contemporary conventional norms within a society, social class, or group;
A code of conventional rules of personal behaviour in polite society; SYNONYMS: manners,
politeness

T A B L E M A N N E R S
refer to the way how one behaves when eating a meal at a table; the rules of etiquette used
while eating
 B R I E F H I S T OR Y OF E T I Q U E T T E

Table manners in Europe can be traced back to the 12th century,

when the first written standards were circulated. The Church
wished to ease the moral standards and customs of feudal society
and contributed to the codification of table manners, notably by
prescribing control over one’s gestures.
Over the centuries, table manners became increasingly refined
and complex, or even rigid or absurd, in particular in the 19th
century and the early 20th century. Many rules defined both the
gestures as well as table decorum as a whole: how to place a napkin
on one’s lap, which cutlery to use, how to peel, cut and eat an apple
with a knife and fork, and which subjects of conversation to avoid
Making A Reservation

Know how many people are in your party

Call early
Call to confirm
Be early
Be polite
Getting Seated
Never take your seat before being invited to
do so by your host.
The gentlemen should always help the lady
seated.
Do not ever run around trying to help the
ladies not sitting directly next to you.
Always take your seat from the left side of the
chair.
Using a Napking
As soon as you are seated, remove the napkin from your place setting, unfold
it, and put it in your lap. Do not shake it open. At some very formal
restaurants, the waiter may do this for the diners, but it is not inappropriate
to place your own napkin in your lap, even when in this is the case.
The napkin rests on the lap till the end of the meal. Don’t clean the cutlery or
wipe your face with the napkin. NEVER use it to wipe your nose!
If you excuse yourself from the table, loosely fold the napkin and place it to
the left or the right of your plate. Do not refold your napkin or wad it up on
the table either.
Never place your napkin on your chair.
At the end of the meal, leave the napkin semi-folded at the left-side of the
place setting. It should not be crumpled or twisted; nor should it be folded.
The napkin must also not be left on the chair.
Silverware and Dinnerware Rule

Eat to your left, drink to your right. Any

food dish to the left is yours, and any glass
to the right is yours.
 EATING STYLES
A M E R I C A N S T Y L E
The fork is held in the left hand and the knife in the right when
cutting food.
To cut food, make a gliding motion with the knife positioned behind
the fork.
Change the fork from your left hand to your right to bring the food
to your mouth, fork prongs facing upwards.

C O N T I N E N T A L S T Y L E
Knife in right hand, fork in the left hand. Eat food with fork still in
left hand.
Both utensils down when taking a drinking. Put down in resting
position: cross the fork over the knife.
Knife can be used as a pusher.
 EATING STYLES
A M E R I C A N S T Y L E

C O N T I N E N T A L S T Y L E
How to use glasswares

Hold the glass by its stem.

Do not drink when there is still food in your mouth.
Do not empty the glass.
Soup Etiquette
Dip the spoon into the soup, until it is about two-thirds full,
then sip the liquid from the side of the spoon.
Do not slurp the soup or insert the whole spoon into the
mouth.
Do not blow on the soup to cool it off.
Do not put big pieces of bread into the soup.
Break the bread into small pieces by hand.
It is perfectly fine to tilt the bowl slightly to get the last
spoonful of soup.
Tip the bowl away from you, not toward you.
Place the spoon in the bowl when you want to rest.
When you are finished, leave the spoon on the plate beneath
the bowl.
 Bread Etiquette

Use your fingers to remove the bread from the

serving bread basket.
Pass the basket/ any food always to your right.
If bread is handed out, allow the waiter to use bread
tongs to place it on the plate.
Break apart the bread into small pieces using your
fingers.
Do not cut or bite.
Carefully and neatly spread the butter and eat the
small broken piece.
Sandwich Etiquette
Small sandwiches may be picked up and eaten with your
fingers.
Large sandwiches should be cut with your knife before
lifting and eating.
Any hot sandwich served with a gravy requires a knife and
fork.
Eating the Main Course
Always use serving utensils.
Don’t blow on your food to cool it off.
Cut only enough food for the next mouthful.
Do eat a little of everything on your plate.
It is acceptable to leave some food on your
plate if you are full or unable to eat.
Do not play with your food or utensils.
 Wine Etiquette

In a private dining setting, you should not ask for the bottle and
refill your glass yourself. Instead, wait for your host to refill
your glass.
If you are being served two different wines during dinner, it is
acceptable to leave one glass unfinished as you drink the other.
If you do not drink, politely refuse the offer of alcohol: no
further explanation is required.
After Meal Etiquette
When you have finished, leave your plates in
the same position, do not push your plates side
or stack them.
Lay fork and knife diagonally across the plate,
side by side, pointing at 10:00 and 4:00 on a
clock face. This signifies to the wait staff that
you have finished.
Always remember to thank the host.
When to Start Eating
Wait until all are served at your table before
beginning to eat.
The meal begins when your host picks up
their napkin.
When your host or hostess picks up their fork
to eat, then you may eat.
References

Table manners | alimentarium. (n.d.). https://www.alimentarium.org/en/fact-sheet/table-manners-

0#:~:text=Table%20manners%20in%20Europe%20can,prescribing%20control%20over%20one's%20ges
tures
(5 Tips for Making Restaurant Reservations, n.d.)
https://www.forkliftandpalate.com/manheim/blog/5-tips-for-making-restaurant-reservations
Dining etiquette. (n.d.). PPT. https://www.slideshare.net/Puttappan/dining-etiquette-3193943?
fbclid=IwAR3bTchgFmnJwI0xqS4Zo6LRZyiU6lsQNnh29dqGI7gNd2vM69w3FYQKy7o
Dining etiquette. (n.d.-b). Kent State University. https://www.kent.edu/career/dining-
etiquette#:~:text=Eat%20slowly%20and%20cut%20only,i.e.%20bread%2C%20salad%20dressings).

Rangelica Catering Services

 Thanks,
Listen
Again
....
Angelica Nival Randy Perez Jr
BSND II BSND II
Alyas Alyas
“Mama” “RANDY”
Rangelica Catering Services
Waiting at the
Table
S A R I P & Y A P
Waiting at the Table
When a customer is waiting at a table,
staff members at restaurants go through
a series of steps to attend to their needs.
The waiter's duties are included in this
set of procedures even before the
customer or guest arrives.
1. Meeting and Greeting Guests
As soon as guests enter the dining room, establish eye contact , give a smile, and
say :Good morning/ Evening, sir. May I show you to your table? This way, please.

2. Seating Guests at the Table

Pull out the chair to seat lady guest. Stand at the right side of lady guest as you
wait for the gentlemen to be seated.

3. Presenting the Beverage List

Within the 2 minutes after being seated, present to the lady first the Beverage
List.

4. Lighting of Candle (Centerpiece)

Light candle for guest to better examine the Beverage List.
5. Suggesting Cocktail
Within 2 minutes, get beverage orders by suggestive
selling.

6. Taking the Beverage Order

Take the order of the lady first

7. Presenting the Menu Card

Guests are given 1-2 minutes to browse over the menu
card.

8. Securing Pitcher from Station

Waitstaff station should be in close proximity for
securing iced cold water, bread and butter, and other
silverwares.
9. Pouring Iced Water
If it is taking some time for guests to study the menu,
make your presence known by pouring iced water into
their water goblets positioning yourself at the guests’
right side.

10. Explaining the Menu, Selling

Specials and Add-Ons
Interrupt courteously say “May I make some menu
suggestions?” Star recommending buffet first, second
Lunch of the day/ daily specials, last the A la Carte
Menu. Know your menu completely— pronunciation,
description of dish including ingredients and methods of
preparation.
11. Serving Beverages 12. Taking the Orders
If guests would require a few more Address ladies before gentleman, unless there is an
seconds to think about their orders, say obvious host who may be ordering for the table.
“May I get your drinks first, then come Maintain a conversational tone when answering guests’
back to take your orders?” inquiries about the menu
Try to maintain a comfortable distance with guest so
they dont have to shout out their orders.
3
When serving, make sure that your
thumb is not placed on the plate
13. Writing the Order
An order slip is necessary to write orders taken. Do not try to memorize the
requests to guests; jot down everything.
Encircle orders made by the lady guest to remind server
If there are choices to be made, ask the guest’s preference.

14. Repeating to Guests Orders Written

So servers will not make the mistake of “hearing” wrongly, it is best to repeat
as briefly as possible orders written.

15. Transmitting the OS to the Kitchen

When OS are transmitted manually, the original OS is forwarded to the
kitchen and the duplicate to the cashier.
16. Placing of Bread and Butter (BB)
on BB Plate
Distribute sliced French bread and pre cut butter to
the left side of the guest where the BB plate is
located. If the establishment has a breadbasket, place
in the middle.

17. Completing Table Appointments

From the waitstaff station, pick up necessary
silverwares to match orders made by guest. Start at
the left side of the guest by adding the appetizer fork.

17 A. To Continue Completing
Table Appointments
Proceed with the steak knife at the right side of the
guest of the guest if so required. The reason for this is
to allow the guest to start with the bread and butter
situated on his/her left.
17 B. Completing Setting with Salt
and Pepper Shakers
Complete setting with salt and pepper shakers, catsup and
mustard containers and other condiments, which are positioned
within easy reach of both guests at the center of the table.

18. Serving Appetizer

Within 15 minutes of being seated, the guests must be served
their appetizers. Server may announce the title of the appetizer
as it is being served at the left side of the guest.

19. Clearing Appetizer Plates

When both guests are finished, remove appetizer plates and
forks
20. Refilling the Water Goblet
Automatic, without the guests asking until the dessert course,
21.Serving the soup
Soup is served within 10 minutes after the appetizer plates are being
cleared. Again, serve soup bowl with underliner on the left side of the
guest.

22. Clearing the Soup Plate

Remove the underliner at the right side of the guest. Always begin
with the lady guest.

22 A. Clearing Soup Plate of Gentlemen

Though the gentlemen guest finishes ahead or at the same time
with the lady guest, his soup plate is cleared following after the lady
guest.
23. Serving the Salad
Serve the salad plate with an underliner in front
of the guest on his/her left side. Always check if
the salad fork and knife are still in plate unused.

23 A. Serving Salad to the

Remember to stay on the left side of the guest
Gentleman
using the left hand when placing an ordered item
in front of the guest.

24. Clearing the Salad Plates

Clear the salad plate with the underliner, together
with a salad fork and knife. Position at the right
side of the guest.
25. Serving Entrée (Main Course)
The main course should follow within 10 minutes of the
first or second course, whichever is the last course served.
If no appetizer is served, the entrée is served within 20
minutes after the beverage service.

26. Clearing all dishes

Remove first the entrée dish together with the dinner fork
and knife located in front of the guest at his/her right side.
Say: May I remove your plate, sir? (Motion with right hand
towards the dish)
26 A. Continue Clearing - BB Plate
The BB plate with the knife is removed next. Position at
the left side of the guests since the BB plate is located on
this side.

26 B. Continue Clearing - Condiments

Remove ketchup and mustard containers, salt and pepper
shakers. Only the water goblet and beverage glass should
remain on the table. However, if the beverage glass is
empty, suggest another round of the drink.
Say: Would you like to order another round of your drink,
Madame/Sir? A no answer signals that the glass can be
removed.
27. Crumbing Down
Using a crumber or a table napkin folded triangularly, crumb into a salad or
BB plate. Never use your hand to catch particles of food.

28. Setting Dessert Silverware

If a dessert spoon is present above the entrée plate, bring it down into
position; otherwise set a dessert fork/spoon or fruit knife (if needed).
Position at the left side of the guest using the left hand.

29. Setting Coffee or Tea Service

Place cream and sugar containers on the corner of the tale within easy reach
of both guests.

29 A. Setting of Cup and Saucer ( for

coffee or tea)
Place the cup and saucer at the near right of the guest. Make sure the cup’s
handle is positioned at a 5 o’clock angle.
30. Serving of dessert
Within 15 minutes of entrées being cleared, set
dessert in front of the guests. if there is a special
arrangement of dessert item, position it accordingly
to achieve correct merchandising appeal to the
guest.

31. Serving of Coffee or Tea

After the service of dessert items, follow
immediately the pouring of hot coffee or tea into
the cups. Remember to ask for the guest‘s
preference before doing so.

Say: May I serve you coffee, madame/sir?

A reply of tea please means that the tea dispenser

will have to be secured from the station

Say: I shall be back with your tea, madame/sir.

32.Clearing of dessert plates
Dessert plates will have to be cleared from the right side of the guest.
Remember to ask: May I clear this Madame/Sir? (Motion with right hand
towards dessert plate)

33. Cuing Guest to ask for the Check

At this point, the waitstaff may start to clear the coffee/tea service and ask.
Will there be anything else, Madame/Sir? A no answer signals that the host
is ready to receive the check.

34. Changing Ashtrays

If guests have an after meal smoke, change the ashtrays by covering the
soiled with a clean one, using the right hand. Then transfer at your back
soiled ashtray to the left hand, and finally use your right hand again to
position the clean ashtray.
35. Presenting the Check
Have the check placed in a closed small leather folder. Using the right hand,
present it to the host and say “May I present your check, Sir? “

36. Taking Payment

If payment is made by credit card, say: May I just make a slip on your credit
card, Sir? Return and ask for the guest to sign on the slip.
For cash payment, briefly check if cash tendered is enough to cover the
check.

37. Saying Thank You

After returning the tray containing the receipt and change (for cash
payment), say: Thank you, it has been a pleasure serving you, making eye
contact again and tendering a smile to each guest.

38. Saying Farewell

As the lady guest is assisted with her chair, say: We hope you have enjoyed
your meal, come back soon! Both guests maybe escorted to the door.
Server Etiquette
Tip
1 Preparing for Service
The dining room must be put in order.
Tableware used for service should be inspected.
Dining tables should be wiped down, inspected for wobbly legs, and arranged
according to guest reservations.
Light all candles and mood lighting before dinner service begins.
3
When serving, make sure that your
thumb is not placed on the plate
2 Formal Table Settings
The type of table setting you use helps set the tone for
service.
Only Set the table with the dinnerware pieces and
utensils that will be used during the dinner
Linens should be freshly laundered and wrinkle free.
Utensils are always placed in order of use, beginning
from the outside in
Use symmetry to make sure the table setting is
balanced.
Hold glassware and flatware by the stem to minimize
the appearance of fingerprints.
Glasses are placed to the upper right of the dinner plate.
3 Proper Etiquette for Service
The style of serving used in formal dining represents the highest level of hospitality

Present each diner with the menu and wine list. Match the pace of the table and present the menus after
each individual is comfortably seated.
Observe the table and wait for the right moment to describe the evening’s specials
Deliver any required cutlery, tableware, or condiments to the table shortly before the course is served.
The server’s arms are never to be crossed in front of a guest.
Read the table and match the pace of your guests.
4 Cutlery Etiquette
Resting cutlery is a method of non-verbal communication
used in formal dining service.
4 Cutlery Etiquette
Resting cutlery is a method of non-verbal communication
used in formal dining service.
5. How to Serve Wine
Proper wine service is essential to the art of fine dining.

Know How to Use a Wine Key - Using a wine key, or corkscrew, is not that difficult,
but you should be able to swiftly open a bottle in the air with no hiccups. Practice
using the corkscrew wine opener at home so that you can open bottles with
confidence.

Bring All Items at Once - Bring everything you need for the service in one trip. You’ll
need the wine bottle, a wine glass for every guest, a wine bucket with ice for chilled
wines, and your corkscrew.

Present the Wine - Standard wine service requires that you present the wine bottle
to confirm the selection is correct. Hold the wine bottle towards the guest who
ordered it and state the name of the wine. Once the guest approves, you can begin
the service.
5. How to Serve Wine
Proper wine service is essential to the art of fine dining.

Sampling - After uncorking the bottle, place the cork in front of the guest who
ordered it, wet side up. Pour a small sample for the guest and wait patiently as they
nose it, swirl it, and sip it. Once approved, you can begin pouring for the table.

Pouring - Pouring should be performed clockwise around the table, beginning with
all ladies first, and ending with the guest who ordered the bottle.

Hands Off - Once the service has started, you should never touch the wine glasses
on the table as you pour. If a guest signals that they do not wish to have wine,
discreetly remove the glass at the end of the wine service.
6. Clearing the Table
The method for clearing away dishes from the table is just as important as serving. A table that’s
cluttered with dishes and cutlery is distracting to the guests and takes away from the experience.

Wait for All Guests to Finish - Traditionally, you should wait for all guests to
finish the course before clearing. Flatware placed in a cross position or straight
up and down on the plate is a signal that the guest is finished. The guest may
also place their napkin on the table to indicate they are finished.

Remove Used Flatware - When clearing the plates, also remove any used
flatware. The server mise en place station should be set up with the additional
flatware you’ll need for the next courses.
85%
Remove Condiments - Clear away any condiments that will not be used during
the next course.
6. Clearing the Table
The method for clearing away dishes from the table is just as important as serving. A table that’s
cluttered with dishes and cutlery is distracting to the guests and takes away from the experience.

Clear From the Right - Always clear from the guest’s right side and follow a
clockwise order around the table.

Don’t Stack Dishes - Stacking dishes while clearing may seem like an innocent
time-saver, but it’s a no-no in fine dining. Instead, remove each plate from the
table individually and stack it on a tray out of direct sight.

Crumb the Table - De-crumbing the table is a sign of superior hospitality. Use a
85%
hand-held tool, called a table crumber, to swipe table crumbs onto a small plate.
This can be performed between courses as needed. The key to crumbing is to
make your presence known without interfering with guests’ movements or
conversations.
Uniforms
Server uniforms should be spotless and neatly
pressed. If servers supply their own white shirts, they
should meet the restaurant standard for color and
style. A shirt that is slightly off-white might appear
yellow or dingy compared to the rest of the staff.

Grooming
7. Grooming and Etiquette
Hair should be neatly styled and pulled back from the
face. Hands should be well-groomed with nails trimmed
short. Avoid wearing cologne or perfume that may be
Server grooming and behavior must be flawless in a fine distracting to guests. Jewelry should also be removed
dining setting. Whenever in view of guests, servers should during service.
carry themselves with professionalism and poise.
Posture
Always exhibit proper posture. Do not slouch, cross
your arms, or put your hands in your pockets.
No Touching
Never touch a guest. The open hand method of serving
makes it easier to serve guests without accidentally
touching them with your arm. Refrain from touching
your own uniform, face, or hair. If you have to make
adjustments to your apron, do it out of sight.

No Pointing
7. Grooming and Etiquette
Never point or gesture towards a guest. If a guest asks
for the location of the restroom, do not point. Instead,
gesture with an open hand to guide them in the right
Server grooming and behavior must be flawless in a fine direction.
dining setting. Whenever in view of guests, servers should
carry themselves with professionalism and poise. No Eating and Drinking
Never eat, drink, or chew gum in front of guests. Do
not keep employee drinks at the server station. Follow
your manager’s specific protocols for staff meal or
meal allowances.
Thank You
References:
Fine Dining Etiquette for Servers. (2021, January 12). WebstaurantStore.
https://www.webstaurantstore.com/article/90/fine-dining-etiquette-for-servers.html#serve
In-Text Citation: (Fine Dining Etiquette for Servers, 2021)

Points to Be Observed While Waiting at a Table. (n.d.). Scribd.

https://www.scribd.com/document/499146961/Points-to-Be-Observed-While-Waiting-at-a-
Table
In-Text Citation: (Points to Be Observed While Waiting at a Table, n.d.)

WAITING AT THE TABLE. (n.d.). PPT. https://www.slideshare.net/suekko_heintz/waiting-at-the-

table-64832817
In-Text Citation: (WAITING AT THE TABLE, n.d.)

General Rules For Waiting On Table. (n.d.). https://chestofbooks.com/food/science/Theory-

And-Practice-Of-Cookery/General-Rules-For-Waiting-On-Table.html