Elvin Sining

8/16/2019 Elvin Sining

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Name : Juhanisah B. Mautante Section : Rose

1. Why do we set the table?

To make dining easier and more comfortable on the part of thediner.

To give a sense of security to the diner, knowing that all implementsneeded in dining area within his her reach.

To give the diner an en!oyable, aesthetic e"perienced. To depict a style of living or a family#s way of life, values, andtradition.

2. Enumerate the standards of table set-up and explain each .

a. Completeness

o $ll needed utensils% china wares, glasses band othere&uipment are set up on the table prior to serving orders.'o(ee tea must go with sugar and milk creamer.

o )lacemat is set up when the table is not cover with tablecloth.*t is placed at the center of the cover.

o Re&uired condiments are set up before service.o 'lient re&uirements as stated in the event order are available

properly installed before the start of the function.o *f pre+set up is made, the additional cutleries are completed

prior to serving orders.

b. Cleanliness and Condition of Equipment

o $ll pre+set e&uipment must be immaculately clean, saniti edand with saniti ing detergent, woped dry, and free of sports orwater marks.

o -o wobbly tables or chairs.o -o chipped stained glasses.o -o damaged tines of cutleries.o inen is fresh, clean without sports or stains and not wrinkled.o )lacemats are clean and without foul odor.

c. Balance and Uniformity

o There is even spacing between chairs and covero 'utleries are spaced at least / inch from the edgeo 0ame e&uipment is set+up for the same order


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o 'utleries are aligned properly, with the same distance fromthe edge

d. Order

o $ll service e&uipment are placed on the appropriate side of thecover

The glasses, cup, saucer, spoons, knifes and cocktailfork are on the right side1ork and side dishes are on the left side.1olded paper napkin 2if used3 on the right side under thefork.4ater glass is set up on the right side, about an inch onthe top of the knifeRe&uired condiments as well as 5ower vase are placedat the center of the table.

o The cutleries are arranged in proper se&uence following the orderby which they will be served.

e. Eye Appeal

o The whole set up looks presentableo

)residential and bu(et tables are skirted for ban&uet functionso $ppropriate colour combinations are usedo -o eye sore is seen in the dining areao $ppropriate centrepiece and other decors are provided for

f. Timeless

o 0et up is completed on time at least 67 minutes prior to the startof operations or ban&uet functions

3. Why do we need to follow the proper procedure in settin up atable?

!nswer" 4hen we set up a table, it must be followed in order to theconscientious waiter has everything ready and a place easily accessiblefor the time when it is needed. $side from that it also looks organi ed andclean, through these it can make a presentable and good+looking tablesetup which can whet the appetite of the eaters, or guests. *t is also

important to avoid confusion in getting the desired utensils when eating.


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#. Enumerate the styles of table ser$ice% explain each and i$e itsad$anta es and disad$anta es?

a. French Service

+This type of service involves table side preparation.

&haracteristics"o )erson 8nishing cooking the food in front of a guesto 1ood is partially prepared in the kitchen and brought to us

table on a cart 2gueridon3o Table has a small heating unit 2rechaud3 to help prepare the

foodo 'hefs normally performed the cooking and received the

title 2chef de rang3o $ssistants known as 2 commis de rang 3 2assist chef , bring

food and clear plates3o Must be skilled to performed cooking but have e"cellent

presentation skills as wello 'onsidered a profession as this style became fashionable

!d$anta es• 9igh degree of attention to guest• 0low service•

ower cost due to compensation of chefs

'isad$anta es• 9ighly skilled sta( needed• 0ta( always performing• 'onsistency among chefs• entilation of restaurant• ;sing gueridons allows for less tables and

restaurants•


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dish is meat. *f necessary, the host will carve the meat anddish up the entr?e and vegetable on individual plates. Thehost hands the plate to the waiter standing to his left, whoserves the guest.

!d$anta es• *t is fast. )lates of food are served immediately

at the proper temperature.• *t is ine"pensive.• *t re&uires no special e&uipment.

'isad$anta es• ess showmanship• Reduced personali ed attention to the

customer

e. Family Service+1amily+style service is a modi8cation of $merican service andsomewhat more informal. $ll necessary preparation, such ascooking foods and slicing meats, is done in the kitchen.

&haracteristics"o 1ood is cooked in the kitchen and placed in serving bowls

and platters.o arge bowls or platters are presented in the center of the

table% guests serve themselveso arious combinations 2served all courses or part3

!d$anta es• This simpli8ed manner of service is advantageous to new wait

sta( who have not learned the proper details of serving.• *t is fast because the guests actually serve• 0ervers can serve more people than when a more formal type

of serviceis used themselves%

'isad$anta es The disadvantages are that guests receive less personalattention and must serve themselves from a food platter thatbecomes less attractive as other guests serve themselves.

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