LESSON 3: SETTING UP TABLE APPOINTMENTS IN THE DINING AREA

Welcome to Lesson 3: Setting Up Table Appointments in the Dining Area!

Learning Objectives:

By the end of this lesson, you will be able to:

1. Identify the different types of table setups.

2. Demonstrate at least ten table napkin folding styles.

3. Perform proper table skirting.

4. Execute the standard procedures for all types of table setups.

Before we begin the lesson, please take the pre-test by clicking “Start.”

Great job on completing the pretest! Before we start the lesson, let’s review key technical terms that will help you understand the tools, equipment, and procedures used in food and beverage service.

Let’s Learn the Key Terms!

• Table Setting – The arrangement of table appointments and food on a table for dining, depending on the style of service, menu, table size, and available table appointments.

• Table Appointments – Implements or utensils used for dining and serving, including flatware, dinnerware, glassware, hollowware, and linens.

• Cover – The space required on a table for one person to dine, usually about 24 × 15 inches, considered the smallest unit in table setting.

• Place Setting – The way tableware is arranged for a single diner for serving and eating.

• Table Accessories – Items that complete the table setup, such as salt and pepper shakers, cruets, ashtrays, flower vases, and tent menus.

• À la Carte Setting / Basic Place Setting – A table setting used when a menu offers individually priced dishes divided into courses like entrées, salads, main course, and desserts.

• Table d’Hôte Place Setting – A table setting used when a menu has a set price for several courses, meaning “table of the host.”

LESSON INFORMATION

Table Setting

Table Setting refers to the proper arrangement of table appointments, utensils, and food items on the dining table to create an organized and pleasant dining experience. A well-set table enhances the appearance of the meal and supports smooth service.

The way a table is set depends on several factors, including:

• The style of service to be used – whether it is American, Russian, Family-style, or Buffet service.

•  The menu to be served – the number of courses and types of food determine the utensils, plates, and glassware needed.

• The size of the table – the space available affects the placement and quantity of table appointments.

• The available table appointments – the number and type of plates, utensils, glassware, linens, and centerpieces that can be used.

Table Appointments are the implements and utensils used for dining and serving. They are essential in creating a well-organized and functional table setting. Table appointments typically include:

• Flatware – knives, forks, and spoons used for eating and serving food.

• Dinnerware – plates, bowls, and serving dishes that hold the food.

• Glassware – glasses for water, juice, wine, or other beverages.

• Hollow ware – serving containers such as soup tureens, coffee pots, and sauce boats.

• Linens – tablecloths, napkins, and placemats that protect the table and add elegance.

Cover

A cover refers to the space on a table allocated for one person to dine. It is considered the smallest unit in a table setting, typically measuring approximately 24 inches by 15 inches.

To help define the cover, an imaginary line can be drawn about 1 to 1½ inches from the edge of the table, which marks the boundary for placing the table appointments for that person.

Place Setting

A place setting refers to the arrangement of tableware on the table for one person to eat and dine comfortably. It includes the proper placement of plates, utensils, glasses, and napkins according to the type of meal and style of service.

Table Accessories are items that help complete and enhance a table setup. They are not essential for eating, but they improve convenience, functionality, and presentation. Common table accessories include:

• Salt and pepper shakers or sets – for seasoning food.

• Cruets – small containers for oil, vinegar, or sauces.

• Ashtrays – provided in restaurants where smoking is allowed.

• Flower vases – for decoration and creating a pleasant dining atmosphere.

• Tent menus – small, upright cards displaying the menu or specials.

Types of Place Setting

1. À la Carte Setting / Basic Place Setting

An à la carte setting is used when the menu offers individually priced dishes, where each item is ordered separately. These dishes are usually served in courses, which may include:

• Entrée – the appetizer or starter.

• Salads – served before or with the main course.

• Main Course – the primary dish of the meal.

• Desserts – the final course.

The place setting for an à la carte meal includes only the utensils, plates, and glassware needed for the courses ordered, arranged neatly for one diner.

2. Table d’Hôte Place Setting

A Table d’Hôte setting is used when the menu offers a fixed price for a complete meal, usually consisting of several courses. The term “Table d’Hôte” means “table of the host”, reflecting that the meal is pre-selected by the restaurant rather than chosen individually by the diner.

Styles of Table Setting

1. American Table Setting

The American Table Setting, also called Plated Service, is the most common and familiar style of table setting. In this style:

• The fork is placed on the left of the plate.

• The knife is placed on the right of the plate.

• Food is fully prepared in the kitchen and served directly on individual plates.

2. French Table Setting

The French Table Setting, also called Gueridon Service, involves finishing partially prepared foods tableside. In this style:

• A rechaud (small portable stove) is placed on a gueridon (movable service trolley).

• The chef de rang (senior waiter) completes the cooking and plates the food near the guest’s table.

• The commis de rang (junior waiter) serves the finished dishes to the guest from the left-hand side.

3. Russian Table Setting

The Russian Table Setting, also called Platter Service, is commonly used for banquets, formal dinners, and fine dining. In this style:

• Food is served from large platters onto the diners’ plates.

• The table setting is precise and elegant, with dinnerware, glassware, and flatware placed carefully.

• This style emphasizes presentation and formality.

Standards of Table Setting

1. Completeness

All needed utensils, dinnerware, glasses, and other equipment must be set on the table prior to service, with required condiments ready and client requirements from the event order properly installed, and if pre-set up is done, additional cutleries must be completed before service.

2. Cleanliness and Condition of Equipment

All pre-set equipment must be immaculately clean, sanitized, wiped dry, and free of spots or water marks, tables and chairs must be stable, glasses and plates free of chips or stains, cutleries undamaged, and linens fresh, odorless, clean, unwrinkled, and spot-free.

3. Balance and Uniformity

Chairs and covers must be evenly spaced, cutleries placed at least an inch from the table edge, same equipment used for each order, and all cutleries properly aligned at consistent distances.

4. Order

All service equipment must be placed on the correct side of the cover in proper sequence according to service order, with forks and side dishes on the left, folded napkins (if used) under the fork, water glass on the right about an inch above the knife, other glasses and utensils on the right, and condiments and flower vases centered on the table.

5. Eye Appeal

The table setup must be presentable, with skirted presidential or buffet tables for banquet functions, proper color combinations, no visual distractions, and appropriate centerpieces and decorations.

6. Timeliness

The table setup must be completed at least 30 minutes prior to the start of operations or banquet functions, considering the style of service, menu, table size, and available table appointments.

Remember!

When setting a table, use common sense as your guide. Only include items that are necessary for the meal or required by the menu. Avoid placing anything unnecessary, as it can make the table look cluttered and confuse the diners. A well-set table should be functional, neat, and visually appealing, so always consider what the guests truly need.

Table Napkin or Serviette

A table napkin or serviette is a small rectangular cloth or paper used during meals to wipe lips and fingers and protect clothing. Napkins may match the tablecloth or complement the restaurant décor and should always be clean and well-pressed.

Functions of Table Napkin

1. Napkins serve a practical purpose and can also be decorative.

2. They are used to wipe the mouth or fingers and can be placed on the lap to protect clothing.

3. Napkins can act as coasters, absorb small spills, or cover a cough, but should not be used to blow the nose at the table.

Types of Table Napkin

1. Cloth Napkins – Also called linen napkins, they may be made of cotton, polyester, damask, twill, or fabric blends.

2. Paper Napkins – Disposable and convenient for everyday use or for young children.

Standard Sizes of Napkins

1. Dinner Napkin: 20 × 20 inches

2. Luncheon/Breakfast Napkin: 16 × 16 inches

3. Tea Napkin: 9–10 inches

4. Cocktail Napkin: 6–7 inches

Note: Larger napkins are used when more food and drinks are served to catch potential spills. Beverage napkins are typically around 5 inches square.

Basic Style of Table Napkin Folds

1. The Simple Rectangle — A basic fold where the napkin is neatly folded into a rectangle, giving a clean and simple look for everyday use.

2. Silverware Pouch — A fold that creates a pouch or pocket to neatly hold utensils, combining practicality with neat presentation.

3. Silverware Roll — A napkin rolled so that cutlery can be wrapped inside, useful for casual or buffet-style settings.

4. Bishop’s Hat — A standing or upright fold shaped like a pointed hat, adding a formal and decorative touch to a dinner table.

   
   

5. Diamond — A fold that shapes the napkin into a diamond (or rhombus) form on the plate or table, offering a tidy and elegant appearance.

6. The Crown — A standing fold that resembles a crown shape, giving a regal and formal feel to the table arrangement.

7. The Candle — A roll-fold that stands upright to resemble a candle, often used for decorative effect on plates or in glasses.

8. Pyramid — A triangular, standing fold that forms a pyramid shape — simple, stable, and suitable for a formal table.

9. The Cone Fold — A fold shaped like a cone and laid flat on the table, providing a neat and classic look.

10. The Flower — A napkin folded so that it resembles a flower or bloom, adding a soft, decorative, and elegant visual to the table.

11. Goblet Fan — A pleated napkin placed inside a glass or goblet so the folds fan out, creating a graceful and decorative accent.

12. Birds of Paradise — A more elaborate fold inspired by the tropical bird-of-paradise shape, used to give a creative and ornamental flair to the setting.

13. Rose — A napkin folded into a rose-like shape, giving a refined and romantic look to a place setting.

14. Lady Windemere’s Fan — A fan-shaped fold that spreads elegantly on a plate or table, often giving a delicate and formal presentation.

15. Flame Fold — A pointed, upright fold placed in a glass that resembles a flickering flame, adding vertical style and drama to the table.

Table Skirting

A table skirt is a decorative cloth that wraps around the edge of a table, covering the legs and space underneath, similar to how a skirt dresses a person. It is used to hide weathered, damaged, or unattractive tables and adds style and elegance to any event or dining area.

Components of Table Skirting:

1. Top Cloth – The main cloth covering the tabletop.

2. Skirting Cloth/Banquet Cloth – A long cloth used to cover the sides of the table, commonly used for buffet and banquet tables to create a festive look.

Fabric Selection:

• Formal or decorative skirting: satin, embroidered fabrics, or bright white fabrics.

• Everyday or casual skirting: floral patterns, neutral cottons, or polyester fabrics that are washable and low-maintenance.

• Minimum size for a buffet table: 2 × 4 meters.

  
  

Pointers to Remember:

1. Handle materials with sanitation in mind.

2. Pins and thumbtacks should not be visible.

3. Cloth should be securely fastened and not fall off when touched.

4. Maintain equal distance between folds.

5. Folds and design should be clear and neat.

6. Cloth should not touch the floor.

Preparation:

1. Mark the fabric according to table measurements, adding ½ inch on each side.

2. Use a straight edge for straight lines or a string with chalk for circular tables.

3. Cut fabric along chalk lines.

Measuring the Table:

• Measure from floor to floor across the table.

• For rectangular tables, measure both width and length to ensure accurate fabric size.

Procedure for Table Skirting:

1. Decide on a design suitable for the occasion.

2. Prepare materials: top cloth, skirting cloth, pins, thumbtacks, and thimble.

3. Lay the top cloth and fasten it with thumbtacks at the edges.

4. Pull the cloth to straighten and smooth the surface.

5. Find the center front of the table and fold the skirting cloth to find the middle.

6. Start fastening the skirting cloth with pins at equal distances for pleats.

7. Ensure the skirting is securely fastened and all sides are evenly covered.

Basic Styles of Table Skirting

1. Single Pleat Table Skirting

   A simple style where the skirt is formed with minimal pleating so the fabric hangs straight or with gentle folds, offering a clean and understated look.

2. Box Pleat Table Skirting 

   The skirt has “box-style” pleats (back-to-back folds), creating a neat, tailored, and formal appearance ideal for banquets or professional settings.

3. Pinch Pleat Table Skirting 

   A style where the fabric is “pinched” at intervals at the top, forming small gathered pleats that create a soft and decorative look.

4. Butterfly Table Skirting 

   A decorative variation where sections of the skirt fabric are gathered or draped at regular intervals, making the folds flare outward like butterfly wings, giving a soft and festive appearance.

5. Knife Pleat Table Skirting 

   The skirt is pleated with narrow, sharp folds all facing the same direction, creating smooth, uniform vertical lines — a simple and classic pleating style.

6. Arrow Pleat Table Skirting — A style in which pleats are arranged so that the folds converge into downward-pointing shapes, offering a slightly decorative, structured look.

7. Diamond Table Skirting 

   This style transforms pleats into a pattern of folded diamonds along the skirt edge, giving a geometric and decorative design to a table’s skirting.

8. Scallop Table Skirting 

   The bottom edge of the skirting fabric is shaped into soft curves or rounds (scallops), giving a gentle, decorative finish that softens the look of the table setup.

Processing questions:

Now it’s time to reflect on what you’ve learned through the following questions.

SELF CHECK!

Let’s take a moment to check your understanding of today’s lesson. Complete this self-check to see how much you have learned. Click ‘Start’ to begin.

ACTIVITY 3

Now that you have completed the Self-Check, it’s time to apply what you’ve learned through a performance task. Please follow the instructions carefully and complete the activity as required. Your performance will be evaluated by your subject teacher using the rubric provided below.

I. Demonstrate folding 10 napkin styles in 3 minutes

RUBRICS

Performance of the learners will be rated using this rubric

II. Perform skirting table

Choose and make a table skirting with a combination of not less than two styles

Performance Criteria

The following skills to be observed during the skirting table

1. Starting with an empty table, place your table topper over the table.

2. Place your clips over the table edge and topper (usually one clip per foot).

3. Pick a starting point and attach your skirt to the first clip. Slowly work your way around the table and attach the skirting to the remaining clips.

RUBRICS

Performance of the learners will be rated using this rubric

III. Perform the different types of tables set up.

Performance Criteria

The following skills to be observed during the table setting

1. Required condiments as well as flower vase are placed at the center of the table

2. Table appointments are spaced at least 1 inch from the edge of the table and the cutleries are arranged in proper sequence following the order by which they will be served.

3. The glasses are on the right side of the cover

4. Table napkins are folded properly and laid on the table appropriately according to napkin folding style.

5. Set - up is completed on time at least thirty minutes prior to start the operation

RUBRICS

Performance of the learners will be rated using this rubric

Take a moment to read and reflect on the quote below. Think about how it connects to what you learned in this lesson, and share your thoughts in the comment section at the bottom of the page.

Quality is never an accident; it is always the result of intelligent effort.” – John Ruskin