TLE FOOD AND BEVERAGE SERVICES Lesson 1.4 (PART 1) Setting up Table Appointments in the Dining Area

Summary

This 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

00:00

🍽️ 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.

05:01

🌼 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.

10:02

🍴 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.

Keywords

💡Table Setting

Table setting refers to the arrangement of table appointments and food on a table for dining. It is a crucial aspect of hospitality and dining services as it sets the ambiance and convenience for guests. In the video, table setting is discussed in the context of various factors such as the style of service, menu, table size, and available appointments, emphasizing the importance of a well-organized and aesthetically pleasing table layout.

💡Table Appointments

Table appointments are the utensils and implements used for dining and serving, which include flatware, dinnerware, glassware, hollywear, and linens. They are essential for a complete dining experience and contribute to the overall presentation and functionality of the table. The script highlights the importance of selecting and placing these appointments according to the type of service and the menu being served.

💡Cover

A cover, in the context of table setting, is the space required on the table for each person to partake of a meal. It is considered the smallest unit in a table setting and is typically around 24 by 15 inches. The concept of a cover is important for ensuring that guests have adequate space for their meals and appointments without overcrowding, as mentioned in the script when discussing the placement of table appointments.

💡Place Setting

Place setting is the arrangement of tableware and appointments for serving and eating for a single diner. It is influenced by factors such as the menu, table size, and style of service. The script provides guidelines for setting a place, including the order and positioning of various table appointments to ensure a comfortable and efficient dining experience for the guest.

💡Table Accessories

Table accessories are items essential to complete the table setup, such as salt and pepper sets, cruets, ashtrays, flower bases, and tent menus. These items enhance the dining experience and provide additional functionality or aesthetic appeal. The video script discusses the strategic placement of these accessories to complement the table setting without detracting from the dining experience.

💡Table Setup Rules

Table setup rules are the guidelines followed to arrange all table implements or appointments in a restaurant. These rules ensure that the table is set up in a way that is both functional and pleasing to the guests. The script outlines several rules, such as ensuring the table and chairs are in good condition, considering guest convenience, and being creative while adhering to the principles of table setting.

💡Silence Pad or Base Cloth

A silence pad or base cloth is used under the tablecloth, especially in formal settings, to protect the diners' clothes and elbows from the table's sharp edges, keep the tablecloth in place, and absorb moisture. The script explains the rationale behind using a silence pad and how it contributes to a formal and well-prepared table setting.

💡Table Linens

Table linens include tablecloths, napkins, and placemats that are used to cover and decorate the table. The script discusses the importance of choosing the correct size and type of linen for the table, ensuring they are free from holes and stains, and properly ironed to maintain a professional and polished appearance.

💡Dinnerware

Dinnerware encompasses the plates, bowls, and other dishware used during a meal. The script specifies the placement of dinnerware, such as chargers or dinner plates, at the center of the place setting, and the bread and butter plate to the left of the cover. It also advises against overcrowding the table with items like coffee cups and dessert plates before they are needed.

💡Beverage Wear or Glassware

Beverage wear or glassware refers to the glasses and other containers used for serving drinks. The script provides instructions on the placement of water glasses, wine glasses, and other glassware, emphasizing the importance of spacing and order to facilitate ease of use and maintain a balanced table setting.

💡Flatware

Flatware consists of knives, forks, and spoons used for eating. The script details the placement of flatware in the order of use, with the first course utensils placed farthest from the diner and the last course utensils closest. It also discusses the proper positioning of each piece relative to the plate and the importance of not overcrowding the table with too many utensils.

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