TLE FOOD AND BEVERAGE SERVICES Lesson 1.4 (PART 2) Setting up Table Appointments in the Dining Area

Summary

This video script focuses on table setting in dining areas, explaining the importance of utensil and ornament placement for a single diner, known as a place setting. It differentiates between 'a la carte' and 'table d'hôte' settings, detailing the utensils and arrangements for each. The script also covers informal and formal table settings, emphasizing standards such as completeness, cleanliness, balance, and eye appeal. It advises on the setup's timeliness and how it should reflect the style of service, menu, and available appointments, highlighting that common sense is key when in doubt.

Takeaways

• 🍽️ Table setting is an essential aspect of food and beverage services, involving the arrangement of tableware for serving and eating.
• 🍽️ A 'place setting' refers to the arrangement for a single diner, including utensils and ornaments.
• 🍽️ There are different types of place settings, including a la carte, table d'hôte, informal, and formal settings, each with specific requirements.
• 🍽️ A la carte settings are used in most restaurants and typically include a dinner knife, napkin, dinner fork, water goblet, and show plate.
• 🍽️ Table d'hôte settings are for set-price menus and usually have fewer utensils, with courses predetermined by the host.
• 🍽️ Informal settings are simpler, often used in casual restaurants and may include fewer utensils and serving dishes.
• 🍽️ Formal settings are meticulously arranged for multiple courses, with everything evenly spaced and balanced.
• 🍽️ Standards of table setting include completeness, cleanliness, balance, uniformity, and eye appeal.
• 🍽️ Timeliness is crucial; table settings should be completed at least 30 minutes prior to service.
• 🍽️ The style of service, menu, table size, and available appointments influence how the table should be set up.
• 🍽️ Common sense is key in table setting; if unsure, avoid setting items not needed or required by the menu.

Q & A

What is the term used to describe the arrangement of tableware for serving and eating?

The term used is 'table setting' or 'place setting', which refers to the way tableware such as eating utensils are arranged for serving and eating.

What are the essential items included in an 'a la carte' place setting?

An 'a la carte' place setting typically includes a dinner knife, table napkin, dinner fork, water goblet, and show plate.

Why is the 'a la carte' setting commonly used by most restaurants?

The 'a la carte' setting is commonly used because it is appropriate for most occasions, has fewer utensils, and is often laid out in a good glass restaurant, dining room, or hotel for lunch or dinner service.

What is the difference between an informal and formal table setting?

An informal table setting usually has fewer utensils and serving dishes, while a formal table setting is set for multiple courses, with everything dramatically spaced, and is often used in private homes and restaurants for special occasions.

What are the standards of table setting that need to be followed?

The standards include completeness, cleanliness and condition of equipment, balance and uniformity, and eye appeal. All necessary items must be set up, equipment must be clean and in good condition, there should be even spacing and alignment, and the setup should be visually appealing.

How should the utensils be arranged in a formal table setting?

In a formal table setting, utensils should be arranged in proper sequence following the order by which they will be served, with forks and side dishes on the left, the water glass on the right side about an inch on top of the knife, and required condiments placed at the center of the table.

What is the importance of timeliness in table setting?

Timeliness is important as the table setup should be completed at least 30 minutes prior to the start of operation or banquet functions to ensure everything is ready for guests.

Why might a cup and saucer be placed on the right side of the spoon in a less formal setting?

In less formal settings, the cup and saucer might be placed on the right side of the spoon to save space and because the formality of the arrangement is less critical.

What should be the condition of the table linen and equipment before setting up the table?

All preset equipment, including linen, must be immaculately clean, sanitized, and free of spots, water marks, foul odors, and stains. There should be no wobbly tables or chairs, and no damaged glassware or cutlery.

How does the style of service influence the table setup?

The style of service determines the table setup, as different styles may require different types of table appointments, utensils, and arrangements to suit the menu and the dining experience.

What should be the guiding principle when setting up a table if unsure of the specific requirements?

Common sense should be the best guide. If something is not needed on the table or is not required by the menu, it need not be set.