SHS

TVL – Food and

Beverage Services
NCII
Quarter 1 – Module 7:
Table Set-up: French, Russian
and American Service
(Week 7)
 What I Need to Know

This module was designed and written with you in mind. It will help you understand
Table Napkin Folding. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course.

This module discusses the Table Setup for French, Russian, and American
Services.

After going through this module, you are expected to:

1. identify the different Table set-ups for French, Russian, and American Service;
2. differentiate each type of table set up; and
3. perform table set-up for every service.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment, Additional Activity (optional).

What I Know

Please do not forget to write the following on your answer sheet.

Name: __________________________________________ Grade and Section: _____________
Yr.Level & Subject(Specialization)_________________Module No. ____________________
Name of the Activity: What I Know Date:___________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. A container for holding and pouring liquids that usually has a lip or spout and
a handle.
A. Pitcher C. soup tureen
B. Chafing dish D. soup bowl
2. A metal pan with an outer pan of hot water, used for keeping food warm.
A. Pitcher C. soup tureen
B. Chafing dish D. soup bowl
3. A flat, shallow container with a raised rim, typically used for carrying food and
drink, or for holding small items.
A. Breadbasket C. Sauce Boat
B. Chafing Dish D. Tray

1
4. It has to be laid properly. A white cloth is preferred but NOT mandatory.
A. Charger C. Handkerchief
B. Glass D. Table Linen
5. It should be folded elegantly and placed at the center of the dinner plate.
A. Flower vase C. Charger
B. Knife D. Napkin
6. It should be set on the table to the right of the dinner plate. Its blades should
face inward towards the table setting.
A. Glass C. Knife
B. Fork D. Spoon
7. These are to be set to the left of the dinner plate in order of use. There are
usually three: one for seafood, another one for the main course, and one for
the salad.
A. Glasses C. Knives
B. Forks D. Spoons
8. These are to be set to the right of the knives in order of use.
A. Breadbasket C. Forks
B. Chafing dish D. Spoons
9. These are to be set above the plate to the right in order of use.
A. Glasses C. Knives
B. Forks D. Spoons
10. These should be placed on the table first. These are decorative elements that
are placed under the plates to add color or texture to the table.
A. Chargers C. Red wine glasses
B. Chafing dishes D. White wine glasses
11. Which of the statement is INCORRECT in terms of the cleanliness and
condition of the equipment?
A. There are wobbly tables and chairs.
B. Placemats are clean and without foul odor.
C. Linen is fresh, clean, and ironed, without holes, spots or stains.
D. No damaged, broken, or distorted cutleries are set up on the table.
12. Which of the statement is INCORRECT in terms of the balance and uniformity
in the table set-up?
A. There is no spacing between chairs and covers.
B. Cutleries are spaced at least ½ inch from the edge.
C. Cutleries are aligned properly equidistant from the edge.
D. For the same order of drink or food, set up the same glass and cutleries on
all tables.
13. Which of the statement is INCORRECT in terms of the order in table set-up?
A. All service equipment is placed on the appropriate side of the cover.
B. Folded paper napkins are placed on the left side underneath the fork.
C. Required condiments and flower vases are placed above the spoons.
D. The cutleries are arranged in proper sequence following the order by
which they will be served.

2
 14. Which of the statement is INCORRECT in terms of aesthetic appeal in the
table set-up?
A. The whole setup looks presentable.
B. Appropriate color combinations are used.
C. Presidential and buffet tables are skirted for banquet functions.
D. Dirty linens, stacks of extra tables and chairs, can be seen in the dining
area.
15. Which of the statement is INCORRECT in terms of completeness in table set-
up?
A. Coffee or tea must go with sugar and milk/creamer.
B. Placemats are set up when the table is covered with a tablecloth.
C. Client requirements as stated in the event order are available and properly
installed before the start of the function.
D. If pre-setup is required, the additional cutleries are to be added to the set-
up once the order has been taken.

What’s In

The style of table setting that you choose to use in your dining room or at your event
sends a message to your guests, letting them know what type of service they can
expect to receive. An empty table with no place setting is a clear indicator that the
service will be casual. By simply adding a set of silverware or placemat, you can
elevate the dining experience. Usually, the more items used in a table setting, the
more formal the service is.

Table settings are also useful for establishing the tone at wedding receptions,
banquets, and events. Caterers and wedding coordinators can use different styles of
wedding table settings to indicate whether the event is formal or casual. Setting a
table for your guests shows attention to detail and an indication that you care about
their needs.

What’s New

Please read the poem below:

Learning to Set the Table

By: HomegrownLearners.com

Hey diddle, diddle, the plate is in the middle,

the cow jumped over the moon.
The fork is on the left,
the knife is on the right,
on the inside of the spoon.

3
 What is It

What is a Table Setting/Setup?

Table setting (laying a table) or place setting refers to the way to set a table
with tableware—such as eating utensils and for serving and eating. The arrangement
for a single diner is called a place setting. It is also the layout in which the utensils
and ornaments are positioned. The practice of dictating the precise arrangement of
tableware has varied across cultures and historical periods.

STANDARDS OF TABLE SET UP

1.) COMPLETENESS
• All needed utensils, chinaware, glasses, and other equipment are set up
on the table before serving orders. Coffee/tea must go with a sugar and
milk container.
• The placemat is set up when the table is not covered with a tablecloth. It
is placed at the center of the cover.
• Required condiments are set up before serving.
• Client requirements as stated in the event order are available and
properly installed before the start of the function.
• If pre-setup is required, the additional cutleries are to be added to the
setup once the order has been taken. This must be done before serving
orders.

2.) CLEANLINESS and CONDITION OF EQUIPMENT

• All pre-set equipment must be immaculately clean, sanitized, wiped dry,
and free of spots or watermarks.
• There are no wobbly (shaky) tables and chairs.
• There are no chipped (cut) / stained glasses.
• No damaged, broken, or distorted (slanted) cutleries are set up on the
table.
• Linen is fresh, clean, and without spots or stains, and not wrinkled.
• Placemats are clean and without foul odor.

3.) BALANCE and UNIFORMITY

• There is even spacing between chairs and covers.
• Cutleries are spaced at least ½ inch from the edge.
• For the same order of drink/food, set up the same glass and cutleries on
all tables.
• Cutleries are aligned at the same distance from the edge.

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 4.) ORDER
• All service equipment is placed on the appropriate side of the cover.
- The glasses, cups with underliners, spoon, knife, and cocktail fork are on
the right side.
- Fork and side dishes are on the left side except for the cocktail fork which
is placed on the right side.
- Folded paper napkin (if used) is on the left side underneath the fork.
- If a table napkin (cloth) is used, place it on top of the show plate.
- Water glass is set up on the right side, about an inch on top of the dinner
knife.
- Required condiments as well as a flower vase are placed at the center of
the table.
- The cutleries are arranged in proper sequence following the order by
which they will be served.

5.) EYE APPEAL

• The whole setup looks presentable
- Presidential and buffet tables are skirted for banquet functions.
- Appropriate color combinations are used.
- No eyesore is seen in the dining area.
- Appropriated centerpiece and other decors are provided.

6.) TIMELINESS
• Set up is completed on time – at least 30 minutes before the start of
operations or banquet functions.

What is French Service?

This is a formal type of service originated from European nobility and
presently enjoyed by a few who can afford the time and expenses of meals
served in this manner.

French Service Set-up

1. Check the condition and cleanliness of all tables and chairs.

• Tables and chairs are in their proper position, are aligned accordingly to the
floor plan.
• There are no shaky or damaged tables or chairs.
• Table edges and corners follow a straight line. Chairs are evenly spaced.

2. Check the cleanliness and condition of service equipment before they are set up.
• All china wares, silverware, and glasses are immaculately clean and free of
finger marks and stains.
• There are no chipped wares.
• Salt and pepper shakers, as well as sugar and cream containers, are properly
filled.
• Linens and napkins are clean and free of dirt and stains.

5
 3. Set up the placemats (if one is used).
• Place it at the center of the cover.
4. Collect all silverware to be set up on the tables.
• Place them in a bar tray or wrap them inside a clean cloth. Never carry them
with bare hands.
5. Set up the Centerpiece
• Place the centerpiece at the center of the table.
• Place the salt and pepper shaker on the left side of the centerpiece.
• Place the creamery set at the right side of the centerpiece.
• Place an ashtray below the centerpiece (if it is a smoking table).
6. Set up the plates and napkins.
• Place a show plate at the center of the table measuring 1” from the edge of
the table.
• Place folded napkins at the center of the show plate.
• Place a bread-and-butter plate and bread and butter knife on the left side
slightly above the salad fork.
7. Set up the flatware.
• Place the dinner fork, fish fork, and salad fork to the left of the show plate.
• Place the dinner knife, fish knife, salad knife, soup spoon, and cocktail fork
to the right of the show plate.
• Place the Demitasse spoon and dessert spoon above the show plate.
8. Set up the glassware
• The water goblet is above the dinner knife.
• A red wine glass is placed beside the water goblet.
• A white wine glass is placed beside the red wine glass.
• Champagne flute glass is placed above the white wine glass.
• Place a cup and saucer to the right side of the cocktail fork.

FOR LUNCH OR DINNER

➢ It has the same set-up as in breakfast except for the following modifications.
1. No cup, saucer, sugar, and creamer are to be pre-set on the table.
➢ These items will be set up before the coffee/tea is served (if coffee/tea is
ordered)
2. Underliner/show plate must be set up at the center of the table.

9. Once the guest has given his order, complete the set-up.
➢ Check the order and place additional cutleries.
If a soup is ordered and set a soup spoon on the right side, next to the
appetizer knife or cocktail fork. Salad knives and forks are also placed if there
is an order of salad.
a. If an appetizer is ordered, set up an appetizer knife/fork or cocktail fork
whichever is appropriate for the order. This should be placed on the right
side at the outermost part of the cover.

➢ If there is an order of wine, set up the appropriate wine glass on the right side,
beside the goblet.

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 You may watch this video for additional information (Optional):
https://www.youtube.com/watch?v=AdIlOS1huDA

Salt &
Pepper Champagne
Shaker glass
Butter
spreader

Dessert
spoon

Demitasse
Spoon
Red Wine
Water glass
goblet
Bread and
Butter plate White
wine glass

Salad
Fork

Cup and
Fish Fork Saucer

Dinner
Fork
Cocktail
Fork

Dinner Soup
Showplate Knife Fish
Salad Spoon
Knife
Knife
Dinner Plate

Fish Plate

Salad Plate

Soup bowl
with underliner

What is Russian Service?

Russian service is a manner of dining that involves courses being brought to the
table sequentially in an impressive display. In this type of service, the food is pre-
arranged in a platter with enough servings for one table. Then the waiter dishes it
out from the platter to the individual plates of guests starting from the left side.
Russian service is usually done for banquet functions. It guarantees equal portioning
of food because the foods served are pre-portioned and pre-cut. It is preferred over
plate service when there are no heaters for individual plates.

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 RUSSIAN SERVICE SET-UP

Steps and Procedure

1. Check the condition and cleanliness of all tables and chairs.
• Tables and chairs are in their proper position and aligned according to the floor
plan.
• There are no shaky or damaged tables or chairs.
• Table edges and corners follow a straight line. Chairs are evenly spaced.
2. Check the cleanliness and condition of service equipment before they are set up.
• All china wares, silverware, and glasses are immaculately clean and free from
finger marks and stains.
• There are no chipped wares.
• Salt and pepper shakers, as well as sugar and cream containers, are properly
filled.
• Linens and napkins are clean and free from dirt and stains.
3. Set up the placemats.
• Place it at the center of the cover.
4. Collect all silverware to be set up on the tables.
• Place them in a bar tray or wrap them inside a clean cloth. Never carry them
with bare hands.
Lay down the silverware on the cover.
• Place dinner fork on the left, dinner knife on the right. Hold them by the
handle not by the tines.
5. Set up the folded napkins
• Position it on top of the placemat or the show plate (whichever is used).
6. Set up the water goblet
• As a rule, place it on top of the dinner knife at a distance of 1 ½ inches.
Glasses and beverage items are to be set up on the right side enough to be
reached by the guest
7. Set-up the condiments
• Place them at the center beside the flower vase.
8. Set up the bread plate
• Place it on the left side of the fork when a square or a rectangle table is used
or on top of the fork if a round table is used.
10. Set up the cups and saucers
• Place them on the right side of the cover with the handle in a six o’clock
position.

FOR LUNCH OR DINNER

➢ It has the same set-up as in breakfast except for the following modifications.
1. No cup, saucer, sugar, and creamer are to be pre-set on the table.

➢ These items will be set up before the coffee/tea is served (if coffee/tea is
ordered).
2.Underliner/show plate must be set up at the center of the table.
➢ Once the guest has given his order, complete the set-up.

8
 • Check the order and place additional cutleries like:
a. If a soup is ordered, place a soup spoon, and set it on the right side
next to the appetizer knife or cocktail fork. A salad knife and fork are
placed if there is an order of salad.
b. If an appetizer is ordered, set up an appetizer knife/fork or cocktail fork
whichever is appropriate for the order. This should be placed on the
right side at the outermost part of the cover.
c. If there is an order of wine, set up the appropriate wine glass on the
right side, beside the goblet.

What is American Service?

This is less formal than French, Russian, or English and is the most prevalent style
in restaurants. It is characterized by portioning all the food on a dinner plate in the
kitchen. Strict attention must be observed in the equality and uniformity in the plate
presentation.

AMERICAN SERVICE SET-UP

The table setting procedures of an American service are performed in the following
manner:
• The table setting for breakfast and lunch differs from the dinner setting. For
instance, breakfast and lunch are simple meals and employ the use of a

9
 limited amount of service ware whereas dinner includes more courses and
more service ware.
• At least fifteen covers are placed on the table for a dinner using American
Service but not more than twenty-five.
• A knife is placed with a blade facing inward and spoons and forks are placed
on the right and left sides respectively or according to the nature of the meal.
The teaspoon is put on the outside and a 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. If more are needed, they are brought at the time the
foods are served.
• The tips of handles of flatware are to be kept about a half-inch from the table
edge.
• A service plate or hors d’ oeuvre may be included in the table setting. A
bread-and-butter plate is usually placed above the forks and sometimes
slightly to the left side. In some Upmarket restaurants, a show plate is
served in front of the guest and the food plate is placed on top of it.
• The butter knife is positioned on the bread-and-butter plate keeping at a
right angle or parallel to the forks.
• The water glass or goblet is placed where glasses are placed above the
spoons and dinner knife while wine glasses are positioned left side 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 right and
slightly above the knife and spoons. In American service, coffee is sometimes
served with the meal. Some fine dining establishments do not allow placing
the coffee cup and saucer during table setting. These items are usually
placed on the table just before serving the coffee. Cream and sugar are
bought to the table either at the beginning of the meal or with coffee.
• Clean folded napkins are provided and placed in the center of the cover in
front of the guests.
• Chairs are to be out from the table away from the tablecloth. The table is
usually covered with a tablecloth.

FOR LUNCH OR DINNER

➢ It has the same set-up as in breakfast except for the following modifications.
1.No cup, saucer, sugar, and creamer are to be pre-set on the table.
➢ These items will be set up before the coffee/tea is served (if coffee/tea is
ordered)
2.Underliner/show plate must be set up at the center of the table.
➢Once the guest has given his order, complete the set-up.
• Check the order and place additional cutleries like:
a. If a soup is ordered, place a soup spoon, and set it on the right side next
to the appetizer knife or cocktail fork. A salad knife and fork are placed if
there is an order of salad.
b. If an appetizer is ordered, set up an appetizer knife/fork or cocktail fork

10
 whichever is appropriate for the order. This should be placed on the right
side at the outermost of the cover.
c. If there is an order of wine, set up the appropriate wine glass on the right
side, beside the goblet.

What’s More

Provide the following details along with the submission of your output.
Name: ____________________________________________ Section: ____________________
Gr. Level & Subject (Specialization): ________________ Module No._________________
Name of Activity: What’s More Date: ______________________

Directions: Using indigenous available materials, practice the different table set-up
for French service, Russian Service, and American service. You can use plastic
plates, cups, that are available in your home to represent the flatware, glassware,
china wares, cutleries, etc. Take a picture/video of yourself while doing this activity.
Submit your output as per instructions of your teacher. You will be rated based on
the given rubrics below.

11
 Criteria for Scoring
Descriptions Score
1. Performed all the table set-ups independently, accurately, and 5
correctly
2. Performed 2 table set-ups independently with few 4
inaccuracies.
3. Performed 1 table setup independently but with many 3
inaccuracies.
4. Did not perform any set-up at all. 2

What I Have Learned

Provide the following details along with the submission of your output.
Name: ____________________________________________ Section: ____________________
Gr. Level & Subject (Specialization): ________________ Module No._________________
Name of Activity: What I Have Learned Date: ______________________

Directions: On a short bond paper, draw the picture below and label all the display
utensils in the French table set up. Write your answers beside each drawing.

French Service

12
 What I Can Do

Provide the following details along with the submission of your output.
Name: ____________________________________________ Section: ___________________
Gr. Level & Subject (Specialization): ________________ Module No.________________
Name of Activity: What I Can Do Date: ______________________

Directions: Using indigenous materials, perform the different table set – up for
French service, Russian Service, and American service. You can use plastic plates,
cups, that are available in your home to represent the flatware, glassware, china
wares, cutleries, etc. Take a picture/video of yourself while doing this activity.
Submit your output as per instructions of your teacher. You will be rated based on
the given rubrics below.

Performance Criteria Checklist

Did you… Yes No

1. check the condition and cleanliness of all tables and chairs?

2. check the cleanliness and condition of service equipment
before they are set up?
3. set up the placemats (if one is used)?
4. collect all silverware to be set up on the tables?
5. lay down the silverware on the cover?
6. set up the folded napkins?
7. set-up the water goblet?
8. set-up the condiments?
9. set up the bread plate?
10. set up the cups and saucers?

Highest Possible Score – 10 Yeses

Interpretation of score
10 Excellent
7-9 Very Good
4-6 Good
1-3 Poor

13
 Assessment

Please do not forget to write the following on your answer sheet.

Name: _______________________________________ Grade and Section: __________
Yr.Level & Subject(Specialization)______________ Module No. _________________
Name of the Activity: Assessment Date:________________________

Directions: Read each of the following questions carefully and choose the
letter of the correct answer.

1. Which of the statement is incorrect in terms of the order in table set-up?

A. All service equipment is placed on the appropriate side of the cover.
B. Folded paper napkins are placed on the left side underneath the fork.
C. Required condiments and flower vases are placed above the spoons.
D. The cutleries are arranged in proper sequence following the order by
which they will be served.
2. Which of the statement is INCORRECT in terms of aesthetic appeal in the
table set-up?
A. The whole setup looks presentable.
B. Appropriate color combinations are used.
C. Presidential and buffet tables are skirted for banquet functions.
D. Dirty linens, stacks of extra tables and chairs, can be seen in the
dining area.
3. Which of the statement is INCORRECT in terms of completeness in table
set-up?
A. Coffee or tea must go with sugar and milk/creamer.
B. Placemats are set up when the table is covered with a tablecloth.
C. Client requirements as stated in the event order are available and
properly installed before the start of the function.
D. If pre-setup is required, the additional cutleries are to be added to the set-
up once the order has been taken.
4. A container for holding and pouring liquids that usually has a lip or spout
and a handle.
A. Pitcher B. Chafing dish C. soup tureen D. soup bowl
5. A metal pan with an outer pan of hot water, used for keeping food warm.
A. Pitcher C. soup tureen
B. Chafing dish D. soup bowl
6. A flat, shallow container with a raised rim, typically used for carrying food
and drink, or for holding small items.
A. Breadbasket C. Sauce Boat
B. Chafing Dish D. Tray
7. It has to be laid properly. A white cloth is preferred but NOT mandatory.
A. Charger C. Handkerchief
B. Glass D. Table Linen

14
8. It should be folded elegantly and placed at the center of the dinner plate.
A. Flower vase C. Charger
B. Knife D. Napkin
9. These should be placed on the table first. These are decorative elements that
are
placed under the plates to add color or texture to the table.
A. Chargers C. Red wine glass
B. Chafing dish D. White wine glass
10. Which of the statement is INCORRECT in terms of the cleanliness and
condition of the equipment?
A. There are wobbly tables and chairs.
B. Placemats are clean and without foul odor.
C. Linen is fresh, clean, and ironed, without holes, spots or stains.
D. No damaged, broken, or distorted cutleries are set up on the table.
11. Which of the statement is INCORRECT in terms of the balance and
uniformity in the table set-up?
A. There is no spacing between chairs and covers.
B. Cutleries are spaced at least ½ inch from the edge.
C. Cutleries are aligned properly equidistant from the edge.
D. For the same order of drink or food, set up the same glass and cutleries
on all tables.
12. It should be set on the table to the right of the dinner plate. And its blades
should face inward towards the table setting.
A. Glass C. Knife
B. Fork D. Spoon
13. These are to be set to the left of the dinner plate in order of use. There are
usually three: one for seafood, another one for the main course, and one for
the salad.
A. Glasses C. Knives
B. Forks D. Spoons
14. These should be set to the right of the knives in order of use.
A. Bread Baskets C. Forks
B. Chafing dishes D. Spoons
15. These are to be set above the plate to the right in order of use.
A. Glasses C. Knives
B. Forks D. Spoons

15
References
K-12 Learning Module in FBS

Info sheets from Maria Melina T. Bihag

Internet Sources:

https://www.hospitality-school.com/french-food-beverage-service-style/, retrieved
on October 29, 2020

https://www.youtube.com/watch?v=NM9f972N4ds&t=84s, retrieved on October

29, 2020

shorturl.at/FJQ18

shorturl.at/prTW1

shorturl.at/agpMT

shorturl.at/boBE8

shorturl.at/afilC

shorturl.at/jtIQ7

shorturl.at/CPU26

shorturl.at/CGPTU

shorturl.at/wBDHR

shorturl.at/bdzL7

shorturl.at/inBCY

shorturl.at/asLT9

shorturl.at/hBR68

https://www.webstaurantstore.com/blog/2852/restaurant-table-settings.html,
retrieved on October 29, 2020

http://www.homegrownlearners.com/home/2010/11/23/a-rhyme-for-setting-the-
table-to-use-with-your-little-ones.html, retrieved on October 29, 2020

https://www.hospitality-school.com/american-food-beverage-service-style/,
retrieved on October 29, 2020

16