There are two types of table settings in restaurants: a la carte and table d'hote. A la carte settings are simpler with a plate, fork, knife, and wine glass as servers do not know what guests will order. Table d'hote settings are more formal with designated cutlery for appetizers, main courses, desserts on both sides of the place setting along with wine and water glasses in between. The table d'hote setting ensures guests have the proper cutlery for a fixed multi-course menu.
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There are two types of table settings in restaurants: a la carte and table d'hote. A la carte settings are simpler with a plate, fork, knife, and wine glass as servers do not know what guests will order. Table d'hote settings are more formal with designated cutlery for appetizers, main courses, desserts on both sides of the place setting along with wine and water glasses in between. The table d'hote setting ensures guests have the proper cutlery for a fixed multi-course menu.
There are two types of table settings in restaurants: a la carte and table d'hote. A la carte settings are simpler with a plate, fork, knife, and wine glass as servers do not know what guests will order. Table d'hote settings are more formal with designated cutlery for appetizers, main courses, desserts on both sides of the place setting along with wine and water glasses in between. The table d'hote setting ensures guests have the proper cutlery for a fixed multi-course menu.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online from Scribd
There are two types of table settings in restaurants: a la carte and table d'hote. A la carte settings are simpler with a plate, fork, knife, and wine glass as servers do not know what guests will order. Table d'hote settings are more formal with designated cutlery for appetizers, main courses, desserts on both sides of the place setting along with wine and water glasses in between. The table d'hote setting ensures guests have the proper cutlery for a fixed multi-course menu.
Copyright:
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There are two types of table lay up in Restaurants, Al a Carte and Table d'Hote.
In this, cover will mean customer. The first, A la Carte, generaly consists of a !'' white plate, "though this is not always necessary#, accompanied with a silver for$ to the left and a silver $nife to the right, a linen nap$in on the plate "folded in various ways#, and a red wine goblet positioned to the top right of the plate, %ust inside of the tip of the $nife. This is &uite a simple lay up because of the nature of the service. At this point, the restaurant staff dont $now what the customer is going to eat, therefore upon ordering, it will be probably be necessary for the waiter to replace the $nife and for$ with a fish $nife and for$, for instance. The plate will also be removed, to ma$e way for the plated food to come out from the $itchen. The more elegant style of table service is $nown as Table d'Hote. To the left of the cover, from the outside in, a side plate with a small $nife placed on the top %ust to the right side, a fish for$, and then a main for$, the top of the fish for$ '(in above the main for$. )n the right side of the customer, again from the outside in, a soup spoon, a fish $nife and a main $nife, again the top of the soup spoon and the fish $nife '(in above the top of the main $nife. "*ont forget, there has to be enough room to get a +, plate between both sets of cutlery-#. .evel with the top of the cutlery, a dessert for$ and a dessert spoon must be placed. The for$ goes above the spoon, with its handle pointing toward the other for$s, the spoon below with its handle pointing toward the $nifes. In the space between the dessert spoon handle, and the top of the fish $nife, a large red wine goblet and a water glass must be placed. /inally a clean folded linen nap$in must be put either in the center of the cover or in the wine goblet. 0ecause this is a set menu, it will almost always re&uire these types of cutlery, however it will depend on the menu being served.
