Page 83 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

• Place salt and pepper and ashtrays.
• Add optional items such as flowers, table numbers.
• Check placement of chairs. They should be lined up evenly with each cover.
• Check uniformity of covers. Spacing of all items should be the same.
• When lay-up is completed, check that nothing is missing.

A la Carte Setting

This is a very simple setting as you don’t know what the guest will be eating as they will
select their meal from a menu with many choices. For example, you don’t know at this
stage if they will need a steak knife or a fish knife. This is therefore a very simple setting
consisting of only the basics that guests are likely to need.

Items of cutlery and glassware may be added or removed, depending on the order. You
must always check cutlery against food ordered and bring this to the table after the
food order has been placed.

The A la Carte setting:

• Lay-up the table as for table d’hôtel cover, except place cutlery (3 items).
• Adjust cutlery for first course, depending on guest's order.
• Add extra cutlery, course by course.

Breakfast setting

Setting up for Breakfast Service:

1 Check table-cloth is clean and replace if necessary.
2 Place salt, pepper and ashtrays.
3 Place serviette, cup, saucer and side plates. Cup is placed up-side-down on the
saucer.
4 Place cutlery.
5 Add optional items such as flowers, table numbers.
6 Double check tables for lay-up. The cup is placed right side up.
7 Place milk, sugar, butter and preserves on table.

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