Page 82 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

6.3.5 Table layout

The places setting with depend on the type of service, the type of menu and the time
of day or meal e.g. breakfast or dinner. Whether the meal is Western, Asian or other will
also determine the table setting. Each of these will require a different setting. The settings
most commonly used are explained below:

Table d’hot e setting

This is a full place setting that is used in restaurants that have set menus. In this case, the
place setting is laid up with cutlery for all the courses or menu items. For example, if the
menu has soup, then fish, then a roast, followed by dessert, then a soup spoon, fish knife
and fork, dinner knife and fork and dessert gear will be laid on the setting.

The procedure is as follow:

Other points to consider:
• Carry large amount of cutlery by enclosing in a service cloth.
• You can carry a larger number of knives by gripping the blades in a cloth. This
ensures that you handle them correctly and also allows you to give them a final
polish as you remove each one.
• Or set out cutlery neatly on a salver/tray or on a trolley and wheel to tables.
• Place cutlery. The space between joint knife and joint fork should be about
23cm and cutlery should be placed 2,5cm in from the edge of the table.

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