TLE FOOD AND BEVERAGE SERVICES Lesson 1.4 (PART 1) Setting up Table Appointments in the Dining Area
Summary
TLDRThis video script offers a comprehensive guide to setting up table appointments in dining areas. It defines key terms like 'table setting' and 'table appointments', and explains the significance of covers and place settings. The script outlines rules for setting tables, emphasizing cleanliness, guest comfort, and creativity. It details the arrangement of table linens, dinnerware, glassware, and accessories, providing specific instructions for formal and informal settings. The video also covers the order of flatware placement and the importance of balancing the table for an aesthetic and functional dining experience.
Takeaways
- 🍽️ Table setting refers to the arrangement of table appointments and food for dining, influenced by service style, menu, table size, and available appointments.
- 🍴 Table appointments include flatware, dinnerware, glassware, hollywear, and linens, all essential for dining and serving.
- 📏 A 'cover' is the space required on the table for each person to dine, typically around 24 by 15 inches.
- 🎨 Place setting is the arrangement of tableware for serving and eating for a single diner, determined by factors like menu, table size, and service style.
- 🌼 Table accessories like salt and pepper sets, cruets, ash trays, and flower bases are essential to complete the table setup.
- 🧹 Proper table setup is crucial for emphasizing ease and comfort of dining; it involves setting up chairs and tables, ensuring cleanliness, and balancing aesthetics with functionality.
- 💺 For formal settings, a tablecloth is spread over a silence pad or basic lot to protect the table and provide a stable base.
- 🧼 Sanitization is key: check and set aside damaged or soiled appointments, ensuring all crockery and cutlery are spotless and glassware is polished.
- 🔍 The establishment's monogram or logo should be visible to guests, enhancing brand recognition.
- 📐 Each cover should be well-balanced, with the opposite side of the table mirroring the setup to provide a symmetrical and aesthetically pleasing appearance.
Q & A
What is the definition of 'table setting' as mentioned in the script?
-Table setting refers to the arrangement of table appointments and food on the table for dining.
What factors determine how a table should be set?
-The style of service, the menu, the size of the table, and the available table appointments are the factors that determine table setting.
What are 'table appointments'?
-Table appointments are implements or utensils used for dining and serving, including flatware, dinnerware, glassware, hollywear, and linens.
What is the significance of a 'cover' in table setting?
-A cover is the space required on the table for each person to partake of a meal, considered the smallest unit in the table setting, approximately around 24 by 15 inches.
What are the general rules for laying covers when setting a table?
-Ensure chairs and tables are in the best condition, consider guest convenience and comfort, be creative but not overcrowd the table, and ensure cleanliness and proper placement of table appointments.
Why is a silence pad or basic lot used under a tablecloth?
-It protects diners' wrists and elbows from sharp edges, keeps the tablecloth in place, protects the table surface, prevents rattling of crockery and cutlery, and absorbs moisture in case of spills.
How should table linens be arranged on the table?
-Table linens should be spread evenly and laid properly according to standard procedure, with the central fold in the middle of the table and edges brushing the seats of the chairs.
What are the considerations for placing a centerpiece on a table?
-A centerpiece should be low if a bad base is used, not obstruct the view of guests, and avoid heavily scented flowers that can affect the flavor of the food.
How should dinnerware be placed on the table?
-Chargers or dinner plates should be placed first at the center of the place setting, with bread and butter plates placed left of the cover, directly above the tines of the dinner fork.
What is the proper placement for beverage wear or glassware?
-Water glass or goblet is placed at the right of the cover, one inch above the teeth of the dinner knife, with wine glasses placed to the right of the water glass.
How should flatware be arranged on the table?
-Flatware should be placed in order of use, with the first course utensils starting from the outside and working inwards, and no more than three utensils placed on the table at one time, except for oyster forks.
Outlines
🍽️ Table Setting Basics
This paragraph introduces the fundamentals of table setting in dining services. It defines key terms such as 'table setting', 'table appointments', 'cover', and 'place setting'. It explains that the arrangement of table appointments and food depends on the service style, menu, table size, and available appointments. The paragraph also emphasizes the importance of setting up table appointments correctly to ensure a pleasant dining experience. It outlines rules for table setting, including ensuring tables and chairs are in good condition, considering guest convenience and comfort, being creative without overcrowding the table, and using clean and undamaged tableware. The paragraph concludes with instructions for setting up formal table settings, including the use of a tablecloth, silence pad, and correct placement of table appointments.
🌼 General Rules for Laying Table Appointments
Paragraph 2 delves into the general rules for setting a table, focusing on the placement of table appointments. It discusses the selection and placement of a centerpiece, emphasizing that it should not obstruct guest views or be heavily scented. The paragraph covers the proper use of table linens, including the correct size and condition of tablecloths and the use of placemats for informal settings. It also details the placement of dinnerware, with chargers or dinner plates as the base, and the strategic placement of bread and butter plates, dessert plates, and beverage wear. The paragraph provides guidelines for the arrangement of glassware, with specific instructions for water glasses, wine glasses, and the maximum number of glasses allowed. Additionally, it touches on the placement of table accessories like sugar bowls, salt and pepper shakers, and ash trays, and the importance of balancing each cover for a well-organized table setting.
🍴 Flatware and Glassware Arrangement
The final paragraph focuses on the specific placement of flatware and glassware in a table setting. It describes the order in which silverware is placed, starting with the first course and working inward. The paragraph provides detailed instructions for the placement of forks, knives, and spoons, including the orientation of tines and the positioning relative to the dinner plate. It also discusses the placement of oyster and cocktail forks, as well as dessert utensils. The paragraph emphasizes the importance of arranging flatware to facilitate ease of use and the flow of the meal, with consideration for the courses being served. It concludes with a reminder of the importance of adhering to the menu when setting the table and the significance of a well-organized table setting in enhancing the dining experience.
Mindmap
Keywords
💡Table Setting
💡Table Appointments
💡Cover
💡Place Setting
💡Table Accessories
💡Table Setup Rules
💡Silence Pad or Base Cloth
💡Table Linens
💡Dinnerware
💡Beverage Wear or Glassware
💡Flatware
Highlights
Definition of table setting and its dependence on service style, menu, table size, and table appointments.
Explanation of table appointments including flatware, dinnerware, glassware, hollywear, and linens.
The concept of a 'cover' as the space required for table appointments per person.
Importance of place setting in determining the arrangement of tableware for a single diner.
Table accessories that complete the table setup, such as salt and pepper sets, crew wets, ash trays, and menus.
Rules for table setting that emphasize the condition and positioning of chairs and tables.
Consideration of guest convenience and comfort in table appointment placement.
Creative and artistic aspects of table setting without contradicting principles.
The necessity of using silence or basic lot under the tablecloth for formal settings.
Procedure for carrying equipment to the table on clean trays or service plates.
Sanitization and setting aside of damaged or soiled table appointments.
Visibility of the establishment's monogram or logo to guests.
Balancing each cover and observing ideal space for a cover.
General rules for laying table appointments, including the use of a centerpiece.
Guidelines for using table linens, including the proper spread and fold of the tablecloth.
Instructions for placing dinnerware, including chargers or dinner plates, and bread and butter plates.
Placement of beverage wear or glassware, such as water glasses and wine glasses.
Table accessories placement, including sugar bowls, salt and pepper shakers, and ash trays.
Procedure for placing flatware in order of use, with specific placement for knives, spoons, and forks.
The sequence for remembering the placement of utensils based on the menu and meal courses.
Transcripts
[Music]
[Music]
food and beverage services
lesson information 1.4 our topic is
setting up table appointments in the
dining area
definition of technical terms
table setting it refers to the way in
which the table appointments and food
are arranged on the table for dining
how the table should be set depends on
the style of service to be used the menu
to be served
the size of the table and the available
table
appointment
table appointments these are table
implements or utensils
that are used for dining and serving
which includes the flatware
dinnerware glassware hollywear and
linens
cover a cover is the space required on
the table
for table appointment per one person to
partake of a meal
this is considered as the smallest unit
in the table setting
approximately around 24 by 15 inches
an imaginary line may be drawn to define
the cover
about one to one and a half inches from
the table edge
place setting it is the arrangement and
the way to set a table with tableware
and for serving and eating for a single
diner
factors such as the menu or type of food
to be served
the size of the table and the style of
service
largely determine this
table accessories these are items
essential to complete
the table set up which includes salt and
pepper sets or shakers
crew wets ash tray flower bases and tent
menu
rules in laying covers are table setup
rules in laying covers are table setup
setting up all table implements or
appointments to be used in the
restaurant is very important
proper education in principles in
setting up must be considered to
emphasize
its usefulness and ease of dining in the
restaurant
rules for table setting first before
setting the table
ensure that the chairs and tables are in
their best condition and correct
positions
the table top should be clean and the
table is level and not
wobbly second always consider the
convenience and comfort of the guests
in placing the table appointments
third be creative and artistic in
setting the table
but make sure it will not contradict the
principles in table setting
and be careful not to overcrowd the
table
for formal setting the table on which
the table cloth is to be spread
should be the first covered with silence
or basic lot
for the following reasons to protect the
diner's trees and elbows from the table
sharp edges
to keep the table cloth firmly in place
to protect the surface of the table and
prevent rattling of the crackery and
cutlery
and to absorb moisture in case liquid
spills on the table
number five carry equipment to the table
on clean
trays or service plate handling
dinnerware by the edge without touching
the surface
glassware by the stem or base and flat
wear by the handles
number six sanitize check and set aside
damage and soiled appointments
crockery and cutlery should be spotless
clean
and the glassware should be well
polished chip or crack equipment should
not be used
number seven the establishment monogram
or logo
should be visible to the guests
and number eight each cover should be
well balanced
and it should be observe ideal space for
a cover
the opposite side should be exactly
similar so as to give a well-balanced
look
general rules of laying table
appointments are implements
first is a center piece when deciding on
a table center piece
keep it low if a bad base is used as a
central decorative piece
it should not be very large or tall as
that obstructs the view of guests
sitting opposite each other the table
decor should be reasonably low
so that they do not obstruct guests
vision
heavily scented flowers should be
avoided as they affect the flavor of the
food
table linens table linens are spread
evenly on the table
and laid properly according to standard
procedure
the central fold of the table cloth
should be in the middle of the table
and all the four edges should just brush
the seats of the chairs
white and plain tassel linens are used
for more formal locations
but not mandatory and usually patterned
or colored tablecloths
are used for casual dining the only rule
is
to make sure those linen patterns and
china patterns
don't clash
number three collect correct size of the
table cloth for the table to be cloth
and the linen should be free from holes
and stains well ironed and used without
creases
number four silence pad or base cloth is
used for formal setting
and it should be placed evenly on the
table so that the edges do not hang down
below the tablecloth
number five tablecloth is laid over the
silence pad or directly over the table
for formal tablecloth 16 inches to 24
inches per bot the length and the width
for the drop is required
then for informal tablecloth fewer drops
usually around 10 inches to 15 inches
are suggested
number six placemat is set up when the
table is not covered with tablecloth
it is placed at the center of the cover
and for number seven
linen napkins should be folded elegantly
and place in the center of the dinner
plate
for dinnerware chargers or dinner plates
should be placed on the table first at
the center of the place setting
the bread and butter plate are placed
left of the cover
directly above the tines of the dinner
pork
do not place items such as coffee cups
tea cups and dessert plates on the table
as it crowds your guess it is
appropriate to bring those items to the
table
after the main course has been cleared
and the dessert is served
a dessert dessert plates and coffee cups
or teacups will be set up after dinner
if a fork is to be used with dessert
this will be placed on the dessert plate
a dessert spoon should have already been
set above the dinner plate
for beverage wear or glassware water
glass or goblet
is placed at the right of the cover one
inch above the teeth of the dinner knife
wine glasses are placed to the right of
the water glass
either in a straight line or in a
triangular fashion
no more than three glasses are allowed
on the table at one time
in exception for the table dot or preset
menu
additional glasses may be placed after
the used ones are removed
for table accessories sugar bowls and
salt and pepper shakers
are generally placed in the center of
small tables
but when table is large several sets are
needed
crew with sets butter dish and ashtray
meal accompaniments and a bad base
should be placed in between the covers
at the center of the table
copy your tea must go with sugar and
milk or creamer
salt and pepper shakers are placed
adjacent to the center piece
ash trays are placed at the center of
the table
for plait ware flatwares are to be
placed in order of use
in other words the diner will start at
the end and work his way in
the first course will use silverware for
this from the dinner plate
while the last course will utilize the
silverware clauses
handle plotwear or cutlery without
touching the eating surface
perpendicular to the table and one inch
from the edge of the table
so that the handles are lined up and
should be arranged according to the
courses
no more than three any flatwares are
ever placed on the table
except when an oyster pork is used in
addition to three
other porks if more than three courses
are served
before dessert then the utensils for the
fourth course is brought in with the
food
likewise the salad pork and knife may be
brought
in when the salad course is served
porks are placed to the left of the
cobra with the tines pointing
up knives are placed to the right of the
dinner plate
with the cutting edge of the blade
toward the plate
technically one should only use knife if
one is cutting meat
however up to three knives can be placed
on the table
in order of use
spoons are laid with bowls up at the
right of the cover
dinner knives and forks are laid about
11 to 13 inches apart
so that the dinner plate may be easily
placed between them
oyster and cocktail porks are replaced
at the extreme right of the cover
after the spoons
dessert flatwares are not normally on
the table
unless the number of flatware is small
in which case
they are placed at the top of the cover
with the handle of the dessert spoon
towards the right of the cover
and handle of the dessert pork towards
the left of the cobra
butter spreader may be placed across the
top edge of the butter and bread plate
in a parallel line with the table or
across the right side of the bread and
butter
place perpendicular to the table edge
for copy spoons it should be placed on
the saucer
copy or tea mugs are not used for formal
dinner
as a general rule the placement of
utensils is guided by the menu
the idea is that when laying the
utensils
place it in an inside out order
most of the time complete meal courses
follow this meal pattern
first is appetizer or starter or doof
second soup then followed by salad
then the entry or main course and
finally the dessert
a time to remember
this is smiling thank you for watching
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