TECHNOLOGY AND LIVELIHOOD EDUCATION

Food and Beverage Services

Student’s Name Grade & Section

Teacher Date Submitted

I- Introductory Concept

This learner’s packet continuation of Core 1 which is Preparing the Dining

Room/Restaurant Area for Service. It contains LO3 which is set-up tables in the dining area.
There is different task for you to accomplish which help you to acquire knowledge and skills
in food and beverage service related to table setting, and standards of table set-up, in
accordance with the proper procedures and guidelines.

PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE

Dining room and equipment and service ware make the server’s job easier, and
complement any decorations that are appropriate to the style of service.

The Table and Table Cover

The size of the tables and the amount of space needed for each guest are primary
concerns in laying out the dining room. The table should be firmly footed and not be wobbly
when customer leans on it.

How tables are spaced and the kind of seating offered is significant because they
affect the flow of traffic and the comfort level of the guest. In a fine-dining restaurant, chairs
are big and comfortable to encourage leisurely dining while in a restaurant where there is a

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fast turnover of guest, the type of tables and chairs lean towards smaller sizes and simpler
designs to accommodate more guest.

The menu and service style determine the type of table cover. The cover can be a
simple napkin and bread and butter plate, or it can be elaborate arrangement of show plates,
cutlery for each course, water glass, and three wine glasses. Tables linens add to a sense of
elegance and formality, and also help reduce noise.

Fig.1 Sample of Table Cover

Table Setup

The standard setup of restaurant and function rooms varies depending on the type of
service and the requirements of customers. Fine dining usually requires a pre-setup of tables
before the service begins. This may not be practical for casual dining cafeterias. For
banquets, a complete setup is required before the start of a function while the food is pre-
ordered. Requirements for a banquet setup are stated in an event order that is prepared by
the banquet office.

Standards of Table Setup

1. Completeness
 All needed utensils, such as tableware, glasses, and other equipment, are set up on
the table before serving orders.
 Coffee or tea must go with sugar and milk/creamer.
 Placemats are set up when the table is not covered with a tablecloth.
 Any required conditions are set up before services.

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  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, wipe dry, and free of
spots or watermarks.
 There should be no wobbly tables and chairs.
 There should be no chipped, cracked, or stained glassware.
 No damaged, broken, or distorted cutleries are set up on the table.
 Linen is fresh, clean, and ironed, without holes, spots, or stains.
 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 or food, set up the same glass and cutleries in all tables.
 Cutleries are aligned properly equidistant from the edge.

4. Order
 All service equipment is placed on the appropriate side of the cover.
 Glasses, cups with saucers, spoons, knives, and cocktail forks are placed on the
right side.
 Forks and side dishes are placed on the left side except for the cocktail fork.
 Folded paper napkins are placed on the left side underneath the fork.
 Water glasses are set up on the right side, about an inch on top of the dinner knife.
 Required condiments and flower vases are placed at the center of the table.
 The cutleries are arranged in proper sequence following the order by which course
will be served.

5. Aesthetic Appeal
 The whole setup looks presentable.
 Presidential and buffet tables are skirted for banquet functions.
 Appropriate color combinations are used.
 No eyesore, such as dirty linens, stacks of extra tables and chairs, are seen in the
dining area.
 Appropriate centerpieces and other decors are used.

6. Timeliness
 Setup is completed on time at least 30 minutes prior to the start of operations or
banquet functions.

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Table Set-Up Procedure

Rationale/Additional
Step Procedures
Information
PRE SET-UP Observe the following:
(Before order is taken)
Tables and chairs are in This is important to ensure
A la carte Breakfast their proper position and are the safety of guest and to
aligned according to floor prevent accidents.
1. Check the condition and plan.
cleanliness of all tables
and chairs. There are neither unstable
nor damaged tables and Have damaged items
chairs. replaced.

Table edges and corners

follow a straight line; chairs
are evenly spaced.
2. Check the cleanliness Pay attention to the Dirty utensils can be a
and condition of service following: source of bacterial
equipment before they contamination.
are set up. All tableware, silverware
and glasses are clean and Damaged and chipped
free of finger marks and wares can cause accidents
stains. and should not be used.

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.
3. Set-up the placemats. Place it at the center of the Make sure it is clean and
cover free of foul odor
4. Collect all silverwares to Place them in a bar tray or This will protect the cutleries
be set up on the cover. wrap them inside a clean from bacterial
cloth napkin. Never carry contamination. Finger marks
them with bare hands should also be avoided.
5. Lay down the silverware Place dinner fork on the left, Place cutleries on the side
on the cover. dinner knife on the right. where they could be
Hold them by the handle not conveniently reached.
by the tines. Whatever is used by the
right hand should be place
on the right side and what is
used by the left hand should
be place on the left side.
6. Setup the water goblet. On top of the dinner knife, at Handel goblets by the stem
a distance of ½ inch. and tumblers by the base.

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 Glasses and beverage items
are to be set up on the right
side to be conveniently
reached by the guests.
7. Setup the folded Position the folded napkin
napkins. on top of the placemat or
the show plate (whichever is
used)
8. Setup the condiments Place on the center, beside This makes it more
the flower vase. accessible for everyone in
the table.
9. Setup the bread plate Place on the left side of the Make sure the logo is
fork when a square or a positioned on the top at the
rectangular table is used or center.
on top of the fork if a round
table is used.
10. Set up the cups and Place on the right side of the
saucers. cover, with the handle of the
cup in a 5 o’clock position

For Lunch//Dinner Same set-up as in breakfast To avoid overcrowding the

except for the following table, these should be setup
modifications: only at the end of a meal
No cup, saucer, sugar, and before coffee is served (if
creamer are to be pre-set on coffee is ordered).
the table.
This will serve as under liner
These items will be set up for starters like appetizers,
before the coffee or tea is soups, and salads.
served (if coffee or tea is
ordered). Underliner or
show plate must be set up
on the center of the cover.

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Fig.2 Sample of A la Carte Setting
Table Setting

Table setting refers to the way a table is set with tableware for serving and eating.
The arrangement for a single diner is called a place setting. The arrangement is based on
the establishment standard procedures.

The following are basic rules for laying the tables.

1. Table Linens. Table linen has to be laid properly. A white cloth is preferred but not
mandatory. The only rule is to make sure that linen patterns and china patterns do
not clash.
2. Chargers. Chargers or dinner plates should be placed on the table first. Charges are
decorative elements that are placed under the plates to add color or texture to the
table. Each plate should be set at the place setting. The rest of the components used
to set a formal table will be set with the dinner plate in mind. If a charger is used,
soup and melon bowls will be placed on top. The charger will generally be removed
just before the main course.
3. Napkins. Linen napkins should be folded elegantly and placed at the center of the
dinner plate.
4. Silverware. Silverware is to be placed in order of use. In other words, the diner will
start at the end and work his way in. The first course will use silverware farthest from
the dinner plate, while the last course will utilize the silverware closest. Place all
silverware an inch from the table’s edge.
5. Knives. Set knives on the table to the right of the dinner plate. Only one knife is used
in cutting meat. However, up to three knives can be placed on the table in order of
use. Blades should face inward towards the table setting.
6. Forks. Forks 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. When dining formally, salads are generally served at the end of the meal.
Cocktail forks are placed on the right side.
7. Spoons. Spoons are set to the right of the knives in order of use. If there is a melon
course, the spoon will be set closest to the plate with the spoon on the end. If there is
a dessert spoon, it will be set above the plate. Coffee spoons are set on the saucer
when time for dessert.
8. Glasses. Glasses are set above the plate to the right in order of use. From left to
right: water glass, red wine glass, white wine glass, and champagne flute (if ordered).
9. Dessert. Dessert plates a coffee or tea cups will be set out after dinner. If a fork is to
be used with dessert, it will be placed on the dessert plate. A dessert spoon should
be placed above the dinner plate. Coffee spoons should be placed on the saucer.

Points to Remember when Laying a Table

1. The table on which a tablecloth will be spread should be first covered with a baize
base cloth for the following reasons:
a. to protect the diner’s wrists and elbows from the table’s sharp edges;
b. to keep the tablecloth firmly in place;
c. to protect the surface of the table and prevent the rattling of crockery and
cutlery; and
d. to absorb moisture in case liquid spills on the table.

2. Based on the size of the table, appropriate linen should be used. The central fold of
the table cloth should be in the middle of the table and all the four edges should just

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 brush the seats of the chairs. Soiled or torn linen should not be used. Three types of
tablecloths namely cotton, linen, and damask are used.
3. If a bud vase is used as a central decorative piece, it should not be very large or tall
as it might obstruct the view of guests sitting opposite each other. Heavily scented
flowers should be avoided, as they affect the flavor of the food.

4. Each cover should be well-balanced. A cover is the space required on a table for
laying cutlery, crockery, glassware, and linen for one person to partake of a meal.

5. Only the required cutlery, crockery, and glassware should be placed on the table.
On a normal dining table, the space required for one cover is 60 cm x 38 cm. The
cover on the opposite side should be exactly similar to give a well-balanced look.

6. Cutlery should always be laid from the inside to the outside of the cover, since they
are always used from outside to inside.

7. Knives and soup spoons should be placed on the right-hand side of a cover, while
forks should be placed on the left-hand side. Dessert spoons and forks should be
placed on top of the cover. The side knife should be placed on a quarter plate and
kept on the left side of the cover. The cutting edge of all knives should be faced to
the left.

8. Water goblets should be kept to the right of the cover at the tip of the large knife.

9. Napkins should be placed at the center of the cover in between the cutlery. Napkins
are normally arranged in empty water goblets during a dinner session.

10. Cruet sets, a butter dish, an ashtray, meal accompaniment and a bud vase should
be placed in between the covers at the center of the table.

11. Crockery and cutlery should be spotlessly clean and the glassware well-polished.

12. Chipped or cracked equipment should not be used. The hotel’s monogram should
be visible to the guest.

13. All cutlery and crockery should be placed about an inch from the edge of the table
so that they are not accidentally tipped over.

Utensils are placed one inch from the edge of the table

Fig.3 Sample of Informal Table Set-Up

Utensils are placed one inch from the edge of the table

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 Fig.4 Sample of Formal Table Set-Up

Commercial glass wares are now available everywhere from the simplest to the most
traditional and expensive kind. There are various factors to consider in selecting glassware.
This includes size, shape, ease of handling and washing, durability and price. As to the
design of glassware, there are standard shapes, which can be traced from the origin and
classical type.

Breakages are caused by the following factors:

1. Mechanical impact. This results from an object-to-object contact. To avoid

mechanical impact, observe the following rules:
 Do not stack dishes too high.
 Avoid handling glasses in bouquet (holding several pieces in one hand at the
same time).
 Never put cutleries into glasses.
 Do not overload bus pans.
 Do not dump glasses into sinks

2. Thermal shock. It is the abrupt exposure of breakable equipment such as crystal

glasses, chinaware, from sudden change in temperature, resulting in cracks or
breakage. To avoid thermal shock, observe the following:
 Never put hot water in a chilled or cold glass and vice versa.
 Allow chilled or cold bowl, china or glass to warm up at room temperature
before heating them in a microwave oven.
 Never put hot water in any glass or container that is not heat resistant

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 3. Improper handling and misuse of equipment. It is the use of equipment for other
purposes than what it is intended for. Among the malpractices that should be avoided
include:
 Scooping ice with a glass. An appropriate ice scooper must be used.

4. Improper racking and stacking of glasses and tableware, especially those of
different sizes and shapes. Some precautionary measures include:
 Instead of stacking glasses, place them in appropriate racks to prevent
mechanical impact.
 Stack tableware using the decoy system.
 Tableware of the same kind and size should be stacked together for an even
stacking. Otherwise the become vulnerable to breakage.

5. Inattentiveness or absent-mindedness. They occur when service personnel are

absent-minded or inattentive while executing service especially when they are
carrying heavy trays and breakable equipment.

6. Improper bussing. Busboys and waiters must observe the following:

 Make sure that the trays or bus pans are not overloaded.
 Observe the 3S in bussing: Scrape, Stack and Segregate.
 Use appropriate trays such as a bar tray with a cork for bar items; rectangular
or oval tray for chinaware, etc.
 Place trays in well-balanced position, with heavy items placed at the center.
 Carry trays, supporting it using the palm rather than fingers.
 Make sure that bottom of the trays is clean and free from oil and dirt.

7. Environmental factors. The following measures must be observed:

 Make sure that the floor is not wet nor slippery. Food, water, beverages that
spill on the floor must be cleared immediately.
 Any broken tile must be immediately repaired as it can cause falls or
accidents.
 Use doors that open both ways and with a glass panel to see people coming
in and out of the door.
 Check for other safety hazards and take corrective action to prevent
accidents and injuries.

Proper Storage of Equipment

1. Clean and wipe dry all equipment before storing them.

2. In sorting:
 Scrape all left over by hand
 Sort dishes according to size
 Stack dishes in separate pile
 Invert cups and saucers when placing them in racks
 Pre-soak silverwares, and glass cream servers
3. In racking:
 Rack dishes according to size.
 Do not overcrowded dishes. Overcrowding results in poor cleaning and
increases the possibility of breakage.
 Rack silverwares in special containers with their handles down. Avoid
stacking too much. The ideal is 15 pieces per compartment.

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  Stack trays evenly and wash them separately.
4. Handle dishes by the edges cups, silver by the handle, stemmed glasses by the stem,
and tumblers by the base.
5. Keep the dish storage area clean at all times to protect from pest infestation.
6. Keep the dish or rack away from the exit end of the machine.

II- Learning Skills from the MELCs/CG

LO3. Set-up tables in the dining area (TVL_HEFBS9-12AS-Ie-f-3)

3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the table

III- Activities

Activity 1

Directions: Write True if the statement is correct and False if it incorrect. Write your answer
in a separate sheet of paper.

_________ 1. Utensils are placed one inch from the edge of the table.
_________ 2. Heavily scented flowers should be avoided, as they affect the flavor of the
food.
_________ 3. The arrangement for a single diner is called tableware.
_________ 4. Table setting refers to the way a table is set with tableware.
_________ 5. All utensils, tableware, glasses, and other equipment are set after serving
orders.
_________ 6. The menu and service style determine the type of table cover.
_________ 7. The table size and amount space needed are not a primary concern in laying
out the dining room.
_________ 8. The standard set up of function rooms vary depending on the type of service
and requirements of customers.
_________ 9. Cutleries are spaced at least 2 ½ inches from the edge of the table.
_________ 10. All service equipment is placed on the appropriate side of the cover.

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 Activity 2

Directions: Identify the tableware’s used in formal table setting. Write your answer in a
separate sheet of paper.

Activity 3

Directions: Make an album of table set-up containing the procedure, steps and
rationale/additional information. You can research using internet the other factors to consider
in table set-up.

IV- Rubrics

Your output in Additional Task will be rated using this rubric.

SCORE CRITERIA
5 Done creatively and neatly, showing much relevance to the given topic
4 Done creatively and neatly enough with relevance to the given topic
3 Done creatively and neatly enough but not so relevant to the given topic
2 Done plainly and neatly enough and needs improvement.
1 The student needs to perform the task.

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Remarks: _______________________________________________

V- Answer Key

Self-Check No.

1. True 2. True 3. False 4. True 5. False

6. true 7. False 8. True 9. False 10. True

Activity No.

VI- Reflection

1. What have you learned in this lesson?

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2. Did you encounter any difficulty answering the activities? Which part?
How did you overcome them?
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 ________________________________________________________________
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4. Which part of the activity sheet did you enjoy most?

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3. I need further explanation on ______________________________________

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VII- References

Book:

Department of Education of the Philippines. (2017). Food and Beverage Services –

Technical-Vocational-Livelihood manual, First Ed.

Prepared by:

ANELYN T. GIANAN
Teacher III
Bote Integrated School

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 Development Team of the SMILE Learner’s Packet

Writer: ANELYN T. GIANAN

Content Editor: NAOMI XOYEN B. TABLIZO

JOGENE ALILLY C. SAN JUAN

Reviewers: EDGAR A. RIMA

Layout Artist: MA. ROWENA R. ROMERO

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