Preparin G: Dining Area

Preparin
g DINING AREA 3
LESSON
Once the food is prepared and cooked, it is
brought and served into the service area. This
can take many forms and styles. The dining
room which is called the service area has its
own table setting operation.
FURNITURE SETUP
The arrangement of tables is an important
factor that contributes to the success of the
function. It is very important to create an
environment suitable for the purpose of the affair
or function.
ROOM LAYOUT CONSIDERATIONS
1. Size or square footage of the room area.
2. Aisle space is required for service personnel
to go around while serving the food.
3. Service areas or wait stations, including the
soiled dish area.
ROOM LAYOUT CONSIDERATIONS
4. Placement of the beverage stations, coffee stations, and
portable bar.
5. Number of seats per table.
6. Shapes and size of a table.
7. Total number of guests.
8. Type of menu served
9. Activity and flow of the guests
10. Fire and safety codes and the emergency exits.
TABLE SETTING
Set and arrange tables to suit the meal prepared
for a certain occasion. It is the responsibility of the
manager to see how tables are positioned and how
table appointment are to be arranged.
TABLE SETTING
The place for each diner is called a cover. The
middle of each cover can be marked with a “center
guide” which could be a plate or an unfolded
napkin.
TABLE APPOINTMENTS
It include all the objects in a cover that assist a
person in dining with food and beverage on the table.
A cover consists of the dinnerware, flatware,
glassware, and linens to be used by each person.
FLATWARE
This includes all the tools used for eating and
serving. Important ones are the spoons, forks, knives,
or spreaders. The most common one is silver and it is
used widely because it’s easier to maintain.
DINNERWARE
This includes dining plates and serving platters.
They are classified into either earthenware, china,
glass, ceramic, or plastic. Several kinds of dinnerware
to be used in table setting should be coordinated with
other table appointments in both design and color.
BEVERAGE WARE
This includes glass, plastic and paperware.
Glassware is still the most prefered by customers.
Juice sets, tea sets or coffee sets, dessert placed in
globlets, and sherbet are the common ones.
LINENS
This includes tabletops and napkins of all kinds.
They can be purchased in a variety of materials,
colors, designs, and textures. Runners are long strips
of fiber or other fiber usually placed at the center of
the table.
HALLOWWARE
This includes pieces used as serving dishes for
food such decorative objects like trays, pitchers,
beverage pots, vases and the like. These are also
available in various forms and materials such as
sterling silver or plated stainless steel which can be
withstand high heat and will not tarnish.
TABLE DECORATIONS
The classic beauty in simplicity still holds the
table decoration. It can be in the form of flowers,
preferably natural ones, potted plants, fruits and
vegetables used for creative garnish and arrangement,
and figurines among others.
NAPKIN FOLDING
The napkin is usually placed at the left of the
fork or forks, but it can be placed at the center of a
cover between the knife and the fork as in family
service, on the dinner plate for the formal service, or
at the center of the table. The manner by which the
napkin is folded contributes to the beauty of the dining
table.
NAPKIN FOLDING
Basic fold/Pyramid Crown
Bishop hat
Butterfly
Blossom
Bird of Paradise
Candle
Candle with flame
CREATIVE TABLE
CENTERPIECE
The classic beauty in simplicity still holds with
table centerpieces or decorations. They can be in the
form of flowers, preferably natural, potted plants,
fruits, and vegetables used for creative garnishing and
arrangements.
A. PLACING LINENS
Round dining table should have round table cloth
and if the table is rectangular in shape, a rectangular
table cloth should be used.
The overhang of the table cloth on all sides
should not be more than 12 inches.
A. PLACING LINENS
The placemat or place plate should be set not
more than 1 to 1 ½ inches from the edge of the table.
Position the napkin in between the fork and the
knife or can be placed at the center of the plate.
B. PLACING
DINNERWARE
The bread and butter plate are positioned near the
tip of the fork.
The flat cup and saucer is placed beside the
dinner knife, a little below the bread and butter.
Set the dinner plate one inch from the edge of the
table at the center of the place mat.
C. LAYING
FLATWARE
Lay down flatware according to the order of use
from the outside to the plate.
The cutting edge of the dinner knife should face
the plate and is set at the right side.
The hallow part of spoons should face upward
and set at the right side of the plate.
C. LAYING
FLATWARE
Except for oyster fork placed at the right side of
the soup, all forks are set on the left side of the plate
facing upward.
The butter spreader is set parallel to the edge of
the table and placed on top of the bread-and-butter
plate.
C. LAYING
FLATWARE
The dessert fork or spoon is placed parallel to the
edge of the table above the dinner plate.
No more than three forks should be set at the left.
C. LAYING
FLATWARE
Spoons for coffee served with the dessert should
come with the service.
All flatware should be one inch from the edge of
the table.
D. LAYING BEVERAGE
Set the water glass just above the tip of the dinner
knife.
Wineglass is set at the right of the water glass.
Glasses on the table should not be more than
three.
D. LAYING
CENTERPIECE
For aesthetic purposes, a centerpiece is layed
down at the center of the table.
The table decoration should not block the sight of
one guest with another guest seated on the opposite
side of the table.
Candles should be within eye level.

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