FOOD AND BEVERAGE SERVICE NC II

MODULE OF INSTRUCTION
MODULE NO.
MODULE TITLE:

1
PREPARING THE DINING AREA FOR SERVICE

MODULE
DESCRIPTION

This module deals with the knowledge and skills required in the
preparation of the dining room /restaurant area before the start of the
service operations. It involves opening duties or the dining room mise-enplace prior to service. This unit includes the knowledge and skills in taking
reservations, preparing service stations, table setting, and setting the
ambiance of the foodservice facility.

LEARNING
OUTCOMES

1.
2.
3.
4.

ASSESSMENT
CRITERIA

At the end of this module, the learners are expected to meet the following
learning outcomes:

Take table reservations

Prepare service stations and equipment
Set-up the tables in the dining area
Set the mood/ambiance of the dining area

1 Inquiries are answered promptly, clearly and accurately.

2 Pertinent questions are asked to complete the details of the
reservations.
3 Reservations data are recorded on forms accurately based on
establishments standards.
4 Details of the reservations are repeated back and confirmed with the
party making the reservation.
5 Additional information about the foodservice establishment is
provided when necessary.
6 Service or waiters stations are stacked with supplies necessary for
service.
7 All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
8 Special tent cards and similar special displays are put up for
promotion.
9 Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
10 Water pitchers and ice buckets are filled.

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ASSESSMENT
CRITERIA

11 Electrical appliance or equipment like coffee pots, tea pots, plate

warmers etc. in the dining area are turned on and kept ready.
12 Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
13 Tables are set according to the standards of the foodservice
establishment.
14 In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
15 Tableware and glassware are wiped and polished before they are set
up on the table.
16 Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
17 Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
18 Lights are adjusted according to time of the day.
19 Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
20 Appropriate music is played when applicable
21 Floors/carpets are cleaned and made sure are dry.
22 Air-condition or cooling units are adjusted for the comfort of the
guests
23 Decorations are set-up according to theme or concept of the dining
room.

INTRODUCTION
This module contains information and learning activities in providing a link between
kitchen and service areas like dining outlet, buffet function, and guestroom. Upon completion
of this module and you feel confident that you have had sufficient practice, you may request
your trainer to arrange an appointment with a registered assessor for your assessment.
But before proceeding to main activities, it is also a must to study first the necessary
information about the work place. The following are the terms and knowledge about the
restaurants term, organization and personnel.

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INFORMATION SHEET 1.1

RESTAURANT
A restaurant is a business which prepares and serves food and drink to customers in
return for money, either paid before the meal, after the meal, or with an open account. Meals
are generally served and eaten on premises, but many restaurants also offer take-out and food
delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety
of the main chef's cuisines and service models.

TYPES OF RESTAURANT CONCEPTS

1. Fast Casual
One of the hottest trends at the moment is fast casual, which is a slightly more
upscale (and therefore more expensive) than fast food. Fast casual restaurants offer
disposable dishes and flatware, but their food tends to be presented as more upscale,
such as gourmet breads and organic ingredients. Open kitchens are popular with fast
casual chains, where customers can see their food being prepared.
2. Fast Food
Fast food is the most familiar restaurant to most people. Chains like McDonalds,
Jollibee and Burger King became popular and helped spawn countless other concepts
like Taco Bell, KFC and In-n-Out Burger. Fast food service attracted customers for its
speed, convenience, and cheap prices. Fast food restaurants are typically chains.
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3. Fine Dining
The term Fine Dining brings to mind all kinds of images, from crisp white table
cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the
finest in food, service and atmosphere. It is also the highest priced type of restaurant
you can operate. Fine dining restaurants are usually are unique, even if they are owned
by the same person or company.
4. Caf or Bistro
A caf is a restaurant that does not offer table service. Customers order their
food from a counter and serve themselves. A caf menu traditionally offers things such
as coffee, espresso, pastries and sandwiches. Cafes originated in Europe and are
strongly associated with France. They are known for their intimate, relaxed atmosphere.
Outdoor seating is another trademark of a caf. A bistro is similar top a caf, in that the
food is simple, basic fare served in a casual setting. However, where a caf may only
serve coffee, breads, and pastries, a bistro may offer entire meals.
5. Restaurant Buffet
Around since the Middle Ages, the buffet dining concept has stood the test of
time and continues to be a popular choice for many restaurant customers. By definition,
a buffet is a meal where guests serve themselves from a variety of dishes set out on a
table or sideboard. Restaurant buffets are one type of restaurant concept that includes
self-service and catering services.
6. Bar and restaurant is a food service establishment that has an expertise in serving both
beverage and food. Customer may order delectable dishes, as well as beverages that
would fit their likes and preferences. This establishment can serve excellent foods and
served beverages up to the levels of experts such as different cocktail mixes,
internationally known, as well as, cocktails known to be non-alcoholic beverages.

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SELF CHECK 1.1

IDENTIFICATION: Read each statement carefully and identify what is being asked. Write your
answer on the blank before the number.
_______________________1.
_______________________2.
_______________________3.

_______________________4.

_______________________5.

It is similar to a caf, in that the food is simple, basic fare

served in a casual setting.
A meal where guests serve themselves from a variety of
dishes set out on a table or sideboard.
A business which prepares and serves food and drink to
customers in return for money, either paid before the
meal, after the meal, or with an open account.
It offers patrons the finest food, service and atmosphere.
It is also the highest priced type of restaurant you can
operate.
A food service establishment that has an expertise in
serving both beverage and food. Customer may order
delectable dishes, as well as beverages that would fit their
likes and preferences

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KITCHEN
Kitchen is the heart of restaurant operation where the foods are kept, prepared, cooked
and assembled for guests consumption. In a restaurants kitchen consists one of main and
auxiliary areas, which must be connected and harmonized. They are the following
1.
2.
3.
4.
5.
6.
7.

receiving area
storage area
preparation area
cooking area
auxiliary areas
areas for administration and staff
restroom areas

RECEIVING AREA
Receiving area is connected to the back yard of the restaurant and its back entrance.
The size depends on the capacity of the kitchen and manner of delivery.
STORAGE AREA
Storage area is divided into dry storage and storage for easily perishable goods.
PREPARATION AREA
Preparation area - every large kitchen consists a separate room for meat preparation. It
must be separate from the fish preparation area and be close to the cooking area. It must have
all the necessary tools and appliances. Fruit and vegetables preparation area must also be
properly equipped and separate from the other two.
COOKING AREA
Cooking area consists of the kitchen hot line, cold line, dessert line and breakfast line.
a. Hot line is in the center, where a large number of hot entrees are
prepared. It must be properly equipped.
b. Cold line must be light and airy and is used for preparation of salads, cold
soups, cold sauces, etc.
c. Dessert line is intended for the preparation and plating of desserts.
d. Breakfast line for the preparation of warm and cold beverages and simple
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meals.
AUXILLARY AREAS
Auxiliary areas are a necessary part of the kitchen that supports the operation. They are
the following:
a. Wait station is located between the kitchen and dining room. It holds everything the
waitstaff uses, silverware, glasses, coffee station, water, etc.
b. Dish-washing station for white dishes and glasses. Must be equipped properly and contain
shelves for plates as well as large trash bins or a garbage disposal. Dish washing station for
dishes made out of steel, iron and aluminum, equipped with large sinks, tables and
shelves.
ADMINISTRATION AREA
Areas for administration and staff are the following:
Chefs office is located in the kitchen and has glass walls
Administrators place is usually a large desk with a computer.
Staff dining room is where all employees rest and eat; it must be light
and airy.
RESTROOMS
Restroom areas must be separate for men and women. Each restaurant must have a
section for its employees, which includes a locker room and restrooms with showers.

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ACTIVITY 1.1
Draw a flowchart that will show the areas where foods pass through after purchasing
down to service.

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FOOD AND BEVERAGE ORGANIZATION

FOOD AND
BEVERAGE
DIRECTOR

RESTAURANT
MANAGER

ROOM SERVICE
MANAGER

BAR MANAGER

BANQUET
MANAGER

CAPTAIN
WAITER

ROOM SERVICE
CAPTAIN
WAITER

BAR CAPTAIN

BANQUET
CAPTAIN
WAITER

WAITER

ORDER TAKER

BAR TENDER

BANQUET
WAITER

BUSBOY

ROOM SERVICE
WAITER

BAR BOY

RECEPTIONIST

F & B DIRECTOR
In charge in planning, organizing, leading and controlling the food and beverage division
in achieving its common goals especially in the delivery of required standards of the service.
RESTAURANT MANAGER
In charge of overseeing his assigned outlet and is empowered to lead his team to
achieve the objectives of the fine service.
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RESTAURANT CAPTAIN
Sometimes known to be the dining supervisor. He is in charge of overseeing the works
of the wait staff and the set-up in the dining area.
WAITER
He is the one assigned to a designated station and responsible for taking guest orders
and providing service.
BUSBOY
The dining area runner, assigned in dishing out and sometimes helping the waiters in
serving the guests with water. When the operation starts he assist in the mise-en-place of the
dining area.
ROOM SERVICE MANAGER
He has the same duties and responsibilities with the outlet manager and does
managerial tasks of the room service area.
ROOM SERVICE CAPTAIN
He assures that the delivery of the standard of service is practised by the room service
wait staff.
ORDER TAKER
Receives the call orders from the guest rooms and conveys this to the personnel
assigned to deliver the prescribed standards of the room service.
ROOM SERVICE WAIT STAFF
Responsible for delivering food orders to guestrooms. His duties involves pushing the
trolleys, knocking on the guestss door, checking if the orders are correct, checking the person
who ordered and other standard operating procedures to follow.
BAR MANAGER
Assigned to maintain the smooth operation of the bar area.

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BAR CAPTAIN
Supervise the bar area and keeps everything intact and making sure that the policy and
regulations of the manager are observed by subordinates.
BARTENDER
A bartender is a person who serves usually alcoholic beverages behind the bar, usually
in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the
bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old
Fashioned, and Mojito.
BAR BOY
If there is a runner in the dining area in the bar, we call him bar boy; he helps the
bartender in doing the mise-en-place, clearing the glasses, preparing garnishes and other things
where he could be of help within the bar station.
BANQUET MANAGER
The banquet manager determines the staffing levels of events, including servers,
busboys and bartenders. The manager will assign individual in-house staff and book any
contract labor required. The banquet manager and sales director often work on staff budgets to
ensure the facility meets its profit goals. A banquet manager helps hire, train, manage,
discipline and terminate staff. He also determines the distribution of gratuities, usually built
into the bill. The banquet manager might act as the contact between the banquet client and the
facility, answering any questions, such as whether the bar can be kept open, if the wine
selection can be changed or if additional quests can be added.
BANQUET CAPTAIN
The supervisor of the team and responsible for overseeing the waiters activity in the
banquet hall.
BANQUET WAITER
The banquet waiter is in charge for assisting guests during banquet function

BANQUET RECEPTIONIST
The banquet receptionist is responsible for greeting and seating guest in the function
room. She must possess a good and pleasing personality to make the guest comfortable.

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ACTIVITY 1.3
Draw the organizational chart of the restaurant.

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THE FOOD SAFETY ACT OF 2013

The Food and Safety Act of 2013 (Republic Act No. 10611; full text) was signed by
President Benigno Aquino on 23 August 2013. Its provisions should be interest to both
consumers and food business operators.
RESTAURANTS FOOD SAFETY RESPONSIBILITES
The principal responsibility of food business operators is to ensure that food satisfies
the requirements of food law relevant to their activities in the food supply chain and that
control systems are in place to prevent, eliminate or reduce risks to consumers. Specifically,
food business operators shall have the following responsibilities under the law:
1. Food business operators shall be knowledgeable of the specific requirements of food law
relevant, to their activities in the food supply chain and the procedures adopted by relevant
government agencies that implement the law. They shall adopt, apply and be well informed of
codes and principles for good practices. Micro and small industries shall be assisted to facilitate
their adoption of such practices.
2. If a food business operator considers or has reason to believe that a food which it produced,
processed, distributed or imported is not safe or not in compliance with food safety
requirements, it shall immediately initiate procedures to withdraw the food in question from
the market and inform the regulatory authority.
3. Food business operators shall allow inspection of their businesses and collaborate with the
regulatory authorities on action taken to avoid risks posed by the food product/s which they
have supplied.
4. Where the unsafe or noncompliant food product may have reached the consumer, the
operator shall effectively and accurately inform the consumers of the reason for the
withdrawal, and if necessary, recall the same from the market.

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CONSUMERS INTEREST PROTECTION

The protection of consumer interest shall be geared towards the following:
1. Prevention of adulteration, misbranding, fraudulent practices and other practices which
mislead the consumer; and
2. Prevention of misrepresentation in the labelling and false advertising in the presentation of
food, including their shape, appearance or packaging, the packaging materials used, the
manner in which they are arranged, the setting in which they are displayed, and the product
description including the information which is made available about them through whatever
medium. Where relevant, the presentation of goods shall provide consumers a basis to make
informed choices in relation to the food they purchase.

PROHIBITED ACTS UNDER FOOD AND SAFETY ACT OF 2013

It shall be unlawful for any person to:
1. Produce, handle or manufacture for sale, offer for sale, distribute in commerce, or import
into the Philippines any food or food product which is not in conformity with an applicable food
quality or safety standard promulgated in accordance with this law.
2. Produce, handle or manufacture for sale, offer for sale, distribute in commerce, or import
into the Philippines any food or food product which has been declared as banned food product
by a rule promulgated in accordance with this law.
3. Refuse access to pertinent records or entry of inspection officers of the FSRA.
4. Fail to comply with an order relating to notifications to recall unsafe products.
5. Adulterate, misbrand, mislabel, falsely advertise any food product which misleads the
consumers and carry out any other acts contrary to good manufacturing practices.
6. Operate a food business without the appropriate authorization.
7. Connive with food business operators or food inspectors, which will result in food safety risks
to the consumers.

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8. Violate the implementing rules and regulations of this law.

LO 1: TAKING TABLE RESERVATIONS

INFORMATION SHEET 1.2
DEFINITION OF TERMS
TAKING RESERVATION - Taking reservations means promising a table to guests who call or
E-mail in advance.
TABLEWARE - Tableware and service ware are the dishes or dishware used for setting a table,
serving food and dining. It includes cutlery or flatware, glassware, serving
dishes or hollowware and other useful items for practical as well as
decorative purposes.
BOOKED SOLID Completely filled; no availability.
OPENING Available place or time.
WAIT - a period of time before another action takes place
FLOW OF RESERVATION

THE GUEST INQUIRES

THE RECEPTIONIST VERIFIES

IF AVAILABLE, THE RESERVATIONIST ASK FOR DETAILS SUCH AS DATE

OF RESERVATION, NO OF PATRONS EXPECTED, TIME OF THE DAY AND
SPECIAL REQUESTS.
IF NOT AVAILABLE, THE RECEPTIONIST SUGGESTS ALTERNATIVES

THE GUEST CONFIRMS

THE RESERVATIONIST GIVES RESERVATION NUMBER AND THANK THE

GUEST

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ACTIVITY 1.4
DIALOGUE BUILDING
The following conversation is jumbled. Decide who would say each of the statements. In
the blanks before each statement, write either HOSTESS (write H) or GUESTS. (write G)

______1. Hello good afternoon, Fabs Restaurant, this is Mitch how may I help you?

______2. For two people.

______3. Non-smoking please.

______4. Your welcome. Goodbye

______5. Sure, my name is Noynoy Santos.

______6. Hi good afternoon, this is Noynoy Id like to reserve a table on Wednesday, Dec.
2 at eight o clock in the evening.
______7. That will be all.

______8. Okay, would you like to seat in smoking or non-smoking area?

______9. Certainly Sir Noynoy, for how many?

______10. I have reserved a table for two this Wednesday, Dec. 2 at 8:00pm. Your
reservation number is number 5. Is there anything else Mr. Noynoy Santos?
______11. Thank you for calling Sir Noynoy

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______12. Can I have your full name please?

TASK 1.2
DIALOGUE PRACTICE
Find a partner. Cut out the statements above and try to put them in the correct sequence. Read
the dialogue aloud. Practice intonation and pronunciation. Reverse roles.

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ACTIVITY 1.5
DIALOGUE COMPREHENSION
Using the cut outs, answer the following questions;
Questions about People:
1.Who is the hostess? _________________________________________________________
2.Who is making the reservation? _______________________________________________
3.Who will be ordering dinner? _________________________________________________
Questions about Places:
1.What is the name of the restaurant? ____________________________________________
Questions about Numbers:
1. How many people are going to dinner? _________________________________________
3. What time is the reservation? _________________________________________________
4. What is the reservation number? _________________________________________
ACTIVITY 1.6
DIALOGUE PRACTICE
Read the questions from the dialogue below. With a partner, practice answering them.
1. Do you have a reservation? _____________________________________________________
2. When would you like to have dinner? _____________________________________________
3. So we cant eat there tonight? ___________________________________________________
4. Do you have any openings for tomorrow night? _____________________________________
5. What time? __________________________________________________________________
6. How many? __________________________________________________________________
7. What name can I use to hold the table?____________________________________________

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LO 2: PREPARING SERVICE STATIONS AND EQUIPMENT

INFORMATION SHEET 1.3
DINING ROOM
The restaurant dining room, whether it is formal or casual, is the most important area in
the front of the house. Its design plays a large part in the overall ambience of your restaurant. A
restaurant dining room design is more than just table and chairs. It includes spaces for a wait
station, storage and a POS systemall of which need to be hidden from customers. The
following are the dining stations;
1. Wait station
A crucial part of any well-planned restaurant dining room is the placement of the wait
station. A good wait station should be accessible to staff, but invisible to patrons. Wait stations
should be stocked with coffee, glassware, silverware and napkins, and condiments.
2. Hostess station
The host station may be part of the restaurant dining room or adjacent to it. Because
the host station is usually the first area a customers sees, it should be neat and free of clutter.
The actual host station itself can be as simple as a tall counter or podium or something with a
little more character, such as a roll top desk. The host station is also a good spot to put a POS
system, if the host is in charge of taking to-go orders or putting in drink orders.
3. Bar station
A station within the dining area that is responsible for the beverage services.

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ACTIVITY 1.2
With the help of your teacher, draw a sample floor plan showing the different stations
and sections of restaurant.

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INFO SHEET 1.4

TABLEWARE AND SERVICEWARE
Tableware and service ware are the dishes or dishware used for setting a table, serving
food and dining. It includes cutlery or flatware, glassware, serving dishes or hollowware and
other useful items for practical as well as decorative purposes
HOLLOWARE
Holloware is tableware such as sugar bowls, creamers, coffee pots, teapots, soup
tureens, hot food covers, water jugs, platters, butter pat plates, and other metal items that
went with the dishware on a table.

PLATEWARE
Plateware is also
china or crockery that of
or salad plates, cup and

known as dinnerware or
which include: bowls, plates
saucers.

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GLASSWARE
Glassware means the containers used for serving water or beverage. They can be made
out of plastic for very informal settings. Examples of typical glassware include;
a. Cylindrical It is a straight-sided glass with a flat, stable bottom also known as tumber. It is
used for water, milk and iced tea.
b. Stemmed It has a thin stem that separates the bottom from the bowl of the glass, and it is
used for wine and cocktails.
c. Fluted glass This is a cross between a tumbler and wine glass that has a disk shaped base,
either directly attached to the bowl or with a very short stem.
d. Mug It is a heavy glass with a side handle used primarily in casual dining for beer, soda and
iced tea.

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SELF CHECK 1.2

Using the glassware chart, name all the cylindrical, stemmed and fluted glasses.

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FLATWARE
Flatware signifies forks, knives, and spoons in all their various sizes also known as
silverwares.

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TASK 1.1
Ask for the assistance of the schools laboratory custodian and request five examples of
service wares per category. Using a ruler, measure the diameter of the plates, show and name
it to your teacher.

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INFO SHEET 1.5

CLEANING CHINAWARES
1. Most chinaware is washed in the dishwashing machine.
2. Care must be taken with expensive or larger items which may need washing by hand.
3. All chinaware must be rinsed at 77 degrees Celsius either in the washing machine or by hand.
STORING CHINAWARES
1. Crockery is stored on shelving in the kitchen.
2. Excess crockery is placed in storage ready for use when needed.
3. Cups and saucers are usually placed on top of the espresso machine;
4. Some side plates are kept in the sideboard ready for service.
5. Do not use any crockery that is cracked or chipped.
CLEANING GLASSES
1. Glasses are washed separately using a non-oil based detergent.
2. Rinse at 77 Celsius and polish all glasses except beer glasses. Hand wash crystal glasses and
polish the glass by holding the stem.
3. Glassware that needs to be polished should be handled properly. Get a clean cloth, place on
the left hand, hold the stem on your left hand then polish the glass with your right hand in
circular motion.
STORING GLASSWARES
Store glasswares inverted on plastic racks or shelves usually in the bar.

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SELF CHECK 1.3

TRUE OR FALSE: Write YES on the space before the number if the statement is correct
and NO otherwise.
______1. Glasses are washed separately using a oil based detergent.
______2. Cups and saucers are usually placed on top of the espresso machine.
______3. Care must be taken with expensive or larger items which may need washing by
hand.
______4. Excess crockery is placed in storage ready for use when needed.
______5. All chinaware must be rinsed at 77 degrees Celsius either in the washing
machine or by hand.
______6. Store glasswares standing up on plastic racks or shelves usually in the bar.
______7. Flatware signifies forks, knives, and spoons in all their various sizes also known as
silverwares.
______8. Tumbler is a straight-sided glass with a flat, stable bottom.
______9. Chinaware is also known as crockery.
______10. Champagne flute is flatware.

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INFO SHEET 1.6

NAPERY
Napery is the food service term for table linen that includes table cloths, napkin,
placemats and table runners. It provides not only color to the table setting, it also creates
festive moods. Clean napery assures the customer of a clean and safe place to dine. Examples
are;
a. Tablecloth a covering spread over a dining table before the table is set.
b. Top cloth a tablecloth layered over another.
c. Napkin a piece of cloth used to wipe lips or fingers.
d. Place mat A cloth or fabric used for individual setting/.
e. Table runner A length of fabric that is placed down the center of the
tablecloth to accentuate the tabletop.

TABLESHAPE
Square

Rectangle

SIZING GUIDE FOR TABLE CLOTHES

TABLE SIZE
TABLECLOTH SIZE
24 x 24
42 x 42
30 x 30
42 x 42
36 x 36
52 x 52
40 x 58
52 x 70
40 x 78
52 x 90
40 x 96
52 x 108
40 x 108
52 x 120

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Round

40 diameter
48 diameter
54 diameter

52 diameter
60 diameter
60 diameter

INFO SHEET 1.7

PREPARING THE SIDESTAND

SIDESTAND
A sidestand is a storage and service unit, sometimes with a computer terminal,
located close to serving areas . A well-stocked sidestand eliminates
the need for servers to make frequent trips to the kitchen for supplies or to place
orders. One of the main opening duties is to stock the sidestand nearest your station with
serviceware, garnishes, beverages, and supplies. The items kept in stock at the
sidestand vary among restaurants.

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Typical sidestand supplies include:

1. Coffee warmers with fresh coffee
2. Water pitchers, jugs, or carafes
3. Clean, folded napkins
4. Sponges and towels
5. Order pads, guest checks, and extra pencils and pens
6. Condiments, additives used to give flavor and relish to food, such as
salt, pepper, steak sauce, ketchup, mustard, and horseradish in clean, filled
containers
7. Decorative garnishes and foods that complement the meal, such as lemon
wedges, coffee cream, and jelly or preserves, according to the menu of the day,
or tortilla chips or fortune cookies depending on the international theme of
the restaurant.
8. Clean placemats
9. Childrens placemats and menus.
10. Silver and supplies for special food items, such as lemon squeezers, straws, iced
tea spoons, and seafood forks
11. Clean dinner menus and specialty menus, such as dessert and wine menus
12. Drink coasters or napkins
13. Tip wallets or trays
14. China, silver, and glasses to set up covers
Because the sidestand is in plain view of the guests, it must be clean, neat, and
presentable at all times. During the course of service, bussers should be notified
to replace low inventories of supplies
SELF CHECK 1.4
Name ten sidestand supplies.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
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LO3: SETTING-UP THE TABLES IN THE DINING AREA

INFO SHEET 1.8
PREPARING THE TABLES
The first opening duty is to check your station to see that the general area is
presentable and ready to set up for service. Set up enough tables to accommodate
the reservations and the average expected number of persons without reservations.
Using a clean cloth or sponge rinsed in sanitizing solution, thoroughly wash
the tables before you set them. Check the seats, dusting off crumbs and cleaning
sticky areas with a separate cloth. If tablecloths are used, select the appropriate size and spread
the cloth on the table so that all four corners hang evenly and the edges of the tablecloth are
just touching the seats of the chairs. Often, a pad or second tablecloth,
called a silencer, is placed beneath the top cloth. The silencer gives the table a better
appearance and softens the clanking noise of the serviceware.
TABLE SETTING
GENERAL GUIDELINES

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1. The lower edges of the utensils should be aligned with the bottom rim of the plate,
about one (1) inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1)
inch away from the plate's side.
3. To eliminate fingerprints on the handle, hold flatware by the "waist," the area between
the handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place settings, or approximately
24 inches from the center of one place setting to the middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with water, and the wine
ready to be served before the guests are seated.
6. The water glass should be placed approximately one (1) inch from the tip of the dinner
knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at one time (except
forks if an oyster fork is used).
9. When an uneven number of people are seated, the odd-numbered place settings are
laid opposite the middle of the even-numbered place settings.
TASK 1.3
Proceed to the library and look for the book RESTAURANT SERVICE BASICS
SECOND EDITION By Sondra J. Dahmer and Kurt W. Kahl. Read pages 18 - 33 and answer the
following;
A. DEFINE THE FOLLOWING;
Cover _________________________________________________________________________
French service __________________________________________________________________
Gueridon _____________________________________________________________________
Rechaud ______________________________________________________________________
Chef de rang ___________________________________________________________________
Commis de rang ________________________________________________________________
Finger bowls ___________________________________________________________________
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Underliner _____________________________________________________________________
Russian service _________________________________________________________________
English service _________________________________________________________________
American service _______________________________________________________________
Banquet service ________________________________________________________________
Family-style service _____________________________________________________________
Buffet service __________________________________________________________________
Smorgasbord ___________________________________________________________________
Salad bar ______________________________________________________________________
Sneeze guard __________________________________________________________________
Oyster bar _____________________________________________________________________
Dessert table ___________________________________________________________________

B. ANSWER THE FOLLOWING QUESTIONS

1. Why do very few restaurants use French service?

2. How are French service and Russian service alike? How do they differ?

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3. When is English service used today?

4. Why is American service used in most restaurants today?

5. Why American service is sometimes called plate service?

C. DRAW AND LABEL THE FOLLOWING TABLE SET UP;

1. American breakfast
2. American lunch
3. American dinner
4. Russian
5. French

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TASK 1.4
Proceed to the store room and borrow the necessary utensils needed to set up the
covers you just have drawn. Ask for the assistance and comments of your teacher.

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INFO SHEET 1.9

NAPKIN FOLDING
Napkin folding is the art of folding cloth napkins for decorative purposes. Folded napkins add an
elegant touch to a formal dinner table, making it more inviting to diners.
There are seven basic napkin folds;
1. Pyramid
2. Sailboat
3. Banana
4. Candle
5. Bishops hat
6. Fan with stand
7. Lotus
TASK 1.5
Borrow fourteen table napkins from store room. Ask for the assistance of your teacher
to teach you on how to do the basic folds. Your teacher will demonstrate, please pay attention.

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INFO SHEET 1.10

TABLE SKIRTING
Table skirting is a decorative way to hide table legs and clutter in a home or during a special
event. By concealing what is underneath the table, they offer a simple storage solution. The
common types of table skirts are simple pleats, double pleats, box pleats and diamond. For
accents, there is butterfly, ribbon, scallops, crumpled and mini diamonds. Linens come in a
variety of sizes, colors and fabric choices.

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TASK 1.6
Bring five pads of pins and borrow skirting cloth, top cloth and skirting table from the
store room. Your teacher will demonstrate the different types of skirting. Please pay attention.

LO 4: SETTING THE MOOD/AMBIANCE OF THE DINING AREA

The total dining experience for the guest is much affected by the atmosphere and
ambience created by the management.
The key points to be considered by the management in setting the dining atmosphere
are:
LIGHTING
Day light or bright light is prepared for daytime meal service.
Subdued light is more appropriate in the evening.
Candle light can enhance the mood for evening dining.
SCENERY
Tables should be set to take best advantage of the view
MUSIC
Music should match the theme of the restaurant.
Moderate the volume.
As much as possible play assorted music, void playing entire volume of a single artist.
AIR CONDITIONING SYSTEM
Set the temperature to 19 degrees Celsius.
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Check the air freshener.

Five minutes prior to start of shift, report to dining room and check station to ensure that
tables are properly set. Consider also the following;
FURNITURE:
1. Aligned to room floor plan.
2. Tables and chairs are sturdy.
3. Chairs are centered around table.
4. Chairs free of dust, crumbs, food and trash.
5. Table legs are free of dust and food.
6. No gum found under tabletop.
7. Floor is clean with no debris.
8. Artwork is free of food spills, streaks and smudges.
LINEN:
1. Clean and pressed.
2. Free of rips, tears, holes and stains.
3. Placemat and tablecloth hem face down.
4. Tablecloth hangs evenly.
5. Napkins folded to designated design.
TABLETOP:
1. Centerpiece fresh, clean and free of debris.
2. Water in vase is clean and full.
3. Place settings are 1 inch from the table edge.
4. Place settings centered to the seat directly across from the table.
5. Correct glassware, China and silverware used.
6. No shortages of tabletop items.
7. Set consistently throughout room.
8. Salt and pepper shakers wiped clean, full and
9. Sugar bowls clean inside and out, no chips,cracks, food or debris and contain correct
ratio of packets.
10. Ashtrays (smoking section only) clean and dry, no chips, cracks, food, debris or ashes.
11. Glassware clean, dry, free from dust, dirt, streaks, water sports, chips or cracks. Correct
type set for specific meal period.
12. Silverware polished clean, no food particles, tarnish or bends. Correct amount set for
meal period. Facing the proper direction.
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13. China clean and free of food particles, chips or cracks. No stains in coffee cups. Correct
type set for specific meal period.

SELF CHECK 1.5

Write down the key points to be considered in setting the dining atmosphere

LIGHTING

SCENERY

MUSIC

AIRCONDITIONING

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REFERENCES
www.restaurants.com
www.wikipedia.com
www.possector.com
www.fineweavetextile.com
www.ESLibrary.com
www.businessinsider.com
Facilities Planning and Design for Lodging and Foodservice Operations, Perdigon
Food and Drink Service, Roy Hayter

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