HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Food and Beverage Services NCII. This

module contains training materials and activities for you to complete.

The unit of competency “Prepare the Dining Room/Restaurant Area

for Service” covers the knowledge, skills, and attitudes required to complete
so as to qualify you in the National Certification in Food and Beverage
Services.

You are required to go through a series of learning activities in order

to complete each learning outcome of the module. Each of the learning
outcomes is provided with Information Sheets. Follow these activities on
your own and answer the self-check at the end of each learning outcome.
You may remove a blank answer sheet at the end of each module (or get the
answer sheets from the facilitator) to write the answers for each self-check.
If you have questions, don’t hesitate to ask your facilitator for assistance.

RECOGNITION OF PRIOR LEARNING (RPL)

You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
 Been working for some time.
 Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to the facilitator about having them formally
recognized so you do not have to do the same training again. If you have
qualification or Certificate of Competency from the previous trainings, show
it to the facilitator. If the skills you acquired are still current and relevant to
the unit/s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your facilitator.

At the end of this module is a Learner’s Diary. Use the diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your facilitator/ assessor. A Record

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of Achievement is also provided by your facilitator to complete once you
complete the module.
This module was prepared to help you achieve the required competency
in Maintaining High Standard of Patient Services. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.

 Talk to your facilitator and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills and knowledge you need to
successfully complete this module.
 Work through all the information and complete the activities in each
section. Read information sheets and complete self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your facilitator will be your supervisor or manager.
Your facilitator will support and correct you.
 Your facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice new skills during regular work
shifts. This way you will improve both your speed and memory and
also your confidence.
 Talk to more experience work-mates and ask for their guidance.
 Use the self-check questions at the end of each section to test your
own progress.
 When you are ready, ask your facilitator to watch you perform the
activities outlined in this module.
 Ask you work through the activities; ask for written feedback on your
progress. Your facilitator keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element, ask
the facilitator to mark on the reports that you are ready for
assessment.
 When you have completed this module, and feel confident that you
have had sufficient practice, your facilitator will arrange an
appointment with registered assessor’s to assess you. The results of
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 your assessment will be recorded in your competency Achievement
Record.
TABLE OF CONTENTS

TitlePage

A.__List of Competencies ……………………………………………... 4

B._Competency Summary ………………………………………… 5-6

C. Learning Outcome Summary …………………………………… 7

D. Learning Experiences ……………………………………………. 8

E. Information Sheet ……………………………………………… 9-17

F. Self Check ……………………………………………………… 18-19

G. Self Check Answer Key …………………………………………20

H. Task Sheet …………………………………………………………21

I. Performance Criteria Checklist ………………………………… 22

J. References/Further Reading …………………………………. 23

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 QUALIFICATION TITLE
COMPETENCY BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1 Prepare the dining Preparing the dining TRS512387
room/restaurant room/restaurant
area for service area for service
2 Welcome guests and Welcoming guests and TRS512388
take food and taking food and
beverage orders beverage orders
3 Promote food and Promoting food and TRS512389
beverage products beverage products
4 Provide food and Providing food and TRS512390
beverage services beverage services
to guests to guests

5 Provide room service Providing room TRS512391

service
6 Receive and handle Receiving and TRS512392
guest concerns handling guest
concerns

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 MODULE CONTENT

Qualification Title: Food and Beverage Services NCII

Prepare the dining room/restaurant
Unit of Competency:
area for service
Preparing the dining
Module Title:
room/restaurant area for service

Introduction:

This unit covers the knowledge and skills required in the preparation of the
dining room /restaurant area before the start of the service operations. It
involves opening duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking reservations, preparing
service stations, table setting, and setting the ambiance of the foodservice
facility.

Learning Outcome:
Upon completion of this module, you must be able to:

1. Take table reservations

2. Prepare service stations and equipment
3. Set-up the tables in the dining area
4. Set the mood/ambiance in the dining area

Assessment Criteria:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the foodservice establishment is provided
when necessary.

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6. Service or waiter’s stations are stacked with supplies necessary for
service.
7. All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
8. Special tent cards and similar special displays are put up for
promotion.
9. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
10. Water pitchers and ice buckets are filled.
11. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
12. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
13. Tables are set according to the standards of the foodservice
establishment.
14. In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
15. Tableware and glassware are wiped and polished before they are set
up on the table.
16. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
17. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
18. Lights are adjusted according to time of the day.
19. Tables, chairs and other dining room furniture are arranged to
ensure comfort and convenience of the guests.
20. Appropriate music is played when applicable
21. Floors/carpets are cleaned and made sure are dry.
22. Air-condition or cooling units are adjusted for the comfort of the
guests.
23. Decorations are set-up according to theme or concept of the dining
room.

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 1 Take table reservations

CONTENTS:
Table Reservation
Telephone Etiquette and Manners
Table Reservation Procedure
ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the foodservice establishment is
provided when necessary.
CONDITIONS:
Student/ trainee must be provided with the following:
1. Equipment/Materials/Supplies
Telephone, calendar, clock, paper, pen, logbook/reservation form
ASSESSMENT METHOD:
1. Written/Oral Examination
2. Observation
3. Demonstration of Practical Skills

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 LEARNING EXPERIENCES

Learning Outcome No. 1: PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE

Learning Activities Special Instructions

Read Information Sheet 1. 1-1on Read and understand the
table reservation information sheet and Check
Answer Self check 1.1-1 yourself by answering the Self-check.
Compare your answers with Answer You must answer all questions
Key 1.1-1 correctly before proceeding to the
next activity.
Read Information Sheet 1.1-2on Task sheet will help you practice
Telephone Etiquette and Manner your skills.
Perform Task Sheet 1.1-2 As you are practicing your skill, you
Evaluate your activity using the can evaluate your own work by using
Performance Criteria Checklist. the Performance criteria.
If you have questions, please ask
your trainer.
Read Information Sheet 1. 1-3 on Task sheet will help you practice
table reservation procedure your skills.
Answer Self check 1.1-3 As you are practicing your skill, you
Compare your answers with Answer can evaluate your own work by using
Key 1.1-3 the Performance criteria.
Perform Task Sheet 1.1-3a If you have questions, please ask
Perform Task Sheet 1.1-3b your trainer.
Evaluate your activity using the
Performance Criteria Checklist.

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 INFORMATION SHEET No. 1.1-1
Table Reservation

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define table reservation
2. Understand the importance of table reservation
3. Appreciate the modern reservation system

In this section, you will understand the concept of table reservation.

Table Reservation
A table reservation is an arrangement made in advance to have a table
available at a restaurant. While most restaurants in the vast majority of the
world do not require a reservation, and some have no policy or simply any
channel for making one, so called higher-end restaurants mainly in
overcrowded cities do tend to require a reservation, and some may have
tables booked for weeks in advance. At particularly exclusive venues, it may
be impossible to make a reservation on the same day as the planned visit.

It’s always smart to inquire about a restaurant reservation policy.

Some will only reserve for large parties of six or more. Modernly, many
restaurants have replaced the traditional pencil and notebook with an online
reservation system. Some websites exist which provide this service for
multiple venues, such as Open Table, EZTABLE, Urban Spoon, Seat Me, Get
Seat Table, Booking Wire and Restaurant Connect.

Reservation for later dining times may prove problematic, as the

restaurant may have a backlog which will require the reservation-holder to
wait beyond their stated arrival time. In addition, diners with a late
reservation face a higher chance that the restaurant will run out of
necessary ingredients for a particularly popular dish. It is generally
considered polite to call and cancel a reservation once it is known that the
event cannot be made.
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 Most restaurants do not charge a customer who fails to honor their
reservations, and courts have tended not to impose substantial penalties on
restaurants that fail to honor reservations.

The modern reservation system evolved from the prior practice of

arranging catering at a restaurant.

The Importance of Table Reservation in Restaurants

Nowadays it has become common for fine dining restaurants to offer

table reservations to their clients. In fact, this service has become integral
part of a restaurant’s operation, because of its multiple benefits. Even
though, there are still types of restaurants that prefer the modality of “First
come, First serve”, the majority of fine dining and casual restaurants
organize their operation through table reservations. As it has become part of
restaurants’ service to offer reservations, clients are tending more and more
towards making use of this offer, and for some people it has become
mandatory to make a table reservation before going out to a restaurant,
since there are also benefits for the client in this type of service.

Advantages of the Restaurants Offering Table Reservation

A restaurant will weigh the advantages and disadvantages of offering

the service of table reservation to its customers, and even though there is a
cost involved in this service, the benefits it offers will outweigh all the
disadvantages one may consider.

Offering table reservations may be a good tool to increase demand of

certain restaurants. As clients know that there is a limited capacity of seats,
they will always prefer to make a table reservation instead of arriving at the
restaurant and facing a long waiting line. This tool helps the restaurant to
keep a high demand of its customers on busy nights, and even better, to
increase traffic on slow nights, when customers make reservations, because
they don’t know how crowded the restaurant will be.

Table reservations are also a handy tool in competitive markets, since

it makes it possible for restaurants to “steal” some market share from its
competition. This occurs when clients are not able to get a reservation at
their “first choice” restaurant and they decide to go to their “second choice”
restaurant, where they are able to get a reservation.

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 This service represents an important benefit for restaurants, because
by guaranteeing customers a seat, they will be able to start operating at an
earlier time, and serve food until a later time than average, and thus serve
more parties each day, and consequently, have a higher daily income.

The modality of table reservations helps restaurants to estimate

demand in a more accurate way, and therefore, to improve sourcing and
staffing, and to manage costs more efficiently. By managing workflow in a
better way, through reservations, the restaurant will be able to deliver a
better quality of service.

Advantages of Customers on Making Table Reservations

A client will always benefit from being able to make a table reservation
at the restaurant he wishes to go. Nowadays, the majority of people prefer to
go out knowing that they have a reservation, instead of incurring the risk of
not getting a table at the desired place.

A clear benefit of making a table reservation for clients is the security

that they will experience when going out to a restaurant. Making a
reservation will guarantee the client that he will receive his table at the time
and place he has planned.

It will be an advantage for the customer to know in advance that he

will not have to go through the trouble of waiting until a table is available, or
being put on a waiting list, or in the worst case, needing to find another
place to eat, because the one chosen won’t be able to serve him.

Another important benefit of making a reservation in a desired

restaurant is the better quality of service one will receive. As the restaurant
knows at what time and with how many people the customer will arrive, a
comfortable table with enough seats and space will be reserved and the
restaurant’s staff will be prepared to serve the arriving group.

Benefits of an Online Reservation System

Traditionally, restaurants have managed their reservation systems

with a reservation book, which means that they received the reservations
through telephone calls and wrote them down in a book. Nowadays, as a
consequence of the massive use of internet and its benefits, experts have
seen the opportunity and great added value of creating online reservation
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systems, and already many restaurants have replaced the traditional format
with these new systems.

An important advantage of online reservation systems is the flexibility

they offer when making a reservation. When reservations are managed in
the traditional way, patrons will only be able to call a restaurant to make a
reservation during operational hours. On the contrary, when reservations
are managed through an online reservation system, customers will be able
to make their reservation at any time and from any place they choose. In
general, patrons will have a better experience when making an online
reservation, because it will be a quick process, the service will be available
24/7, and the system will provide all the necessary information in order to
make the desired reservation with tranquility.

Restaurants will experience a great number of benefits when using an

online reservation system. Some of these benefits translate into a decline in
incoming phone calls, a better control of the capacity of the restaurant and
the number of reservations one will be able to accept, and a number of
handy statistics and reports that will help to analyze the business in
interesting ways.

Online reservations systems will benefit restaurants with a wide range

of management tools, like operational report, floor management software,
customer reservation histories, customer data and preferences and
customer data bases. Restaurant will also be able to track cancellations and
manage walk-in and waitlists in a better way, eliminate overbooking and
create target mailings with the information from the customer database.

Restaurants reservation systems store the customer database that

grows with every new diner booking a table. This presents marketing
opportunities for restaurant operators by means of email or post mail some
providers also offer email marketing tools integrated.

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 Self-Check No. 1.1-1

True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.

1. Table reservation is an arrangement made in advance to have a table

available at a restaurant.
2. Majority of the restaurants in the world requires table reservation.
3. For some people table reservation become mandatory before going out
to a restaurant.
4. Offering table reservations may be a good tool to increase demand of
certain restaurants.
5. Table reservation helps the restaurant in keeping a high demand of its
customers on slow nights and even better, to increase traffic on busy
nights.
6. Table reservation is also a handy too in competitive markets.
7. Table reservations do not improve sourcing and staffing.
8. A clear benefit of making a table reservation for client is the security
that they will experience when going out to a restaurant.
9. Restaurants that offer table reservation can provide a better quality of
service to its client.
10. Online reservation system offers flexibility to its clients.

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 Answer Key for Self-Check No. 1.1-1

TRUE OR FALSE
1. T
2. T
3. F
4. T
5. T
6. F
7. T
8. F
9. F
10. T

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 INFORMATION SHEET No. 1.1-2
Telephone Etiquettes and Manner

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Understand the significance of telephone etiquettes and manner

2. Exhibit skills in the proper handling of telephone conversation

In this section, it will provide basic knowledge on effective communication

thru phone.

Handling Reservation over the Phone

Being able to communicate effectively over the phone is an extremely

valuable skill to develop. The manner in which you handle yourself on
telephone calls often provides people with an important first impression of
you. Therefore, you always want to remember to be polite and friendly when
making and receiving phone calls.

Remember, your voice and attitude might be the first impression the
caller has of your company, so it is extremely important to be as polite and
professional as you can be. If you answer the phone with a positive tone, the
caller will instantly feel more comfortable and at ease, and this will reflect
well on your company.

When receiving calls it is not the correct manner nor is it professional

to mention any of the following:

 Hello
 Who is it?
 Who?
 What?
 Hang on/Hold on.
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  What do you want?
 He’s busy.
 Speak up. I can’t hear you.
 I’ll tell him.
 What’s your problem?
 I’ll try and transfer you.
 I’m sorry but I can’t help you.
On the telephone what would you say instead of?

 Hello
 “Good morning, thank you for calling ABC restaurant,
this is Joy. How may I assist you?”
 Who is it?
 “May I have your name please?”
 Who?
 “Who is calling please?”
 “Can you repeat your name please?”
 What?
 “Can you repeat please?”
 Hang on/Hold on
 “Please hold on.”
 “One moment please.”
 “Just a moment please.”
 What do you want?
 “Is there anything I can do for you?”
 “May I help you in anyway?”
 “How may I help you?”
 He’s busy
 “Sorry he is not available at the moment.”
 “Would you like to leave any message?”
 “I am sorry he is in a meeting, do you wish to give your
number and we will call you back.”
 Speak up. I can’t hear you.
 “Would you please repeat I can’t hear you, the line is bad
can you call back?”
 I’ll tell him.
 “I will leave the message, thank you for calling.”

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General Phone Etiquette

1. Answer the telephone promptly (within 3 rings) with a smile on your

face.
2. Use a polite greeting (e.g. ‘Good morning/afternoon’).
3. Identify your workplace or organization (e.g. ‘Thank you for calling
[company name]’).
4. Identify yourself (e.g. ‘this is [your name]’).
5. Offer assistance.
You should also ensure that you:
 Use courteous language
 Use a friendly tone
 Use clear articulation
 Use an audible volume
 Accurately relay the message given

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 TASK SHEET 1.1-2

Title:Telephone Etiquettes and Manners

Performance Objective:Given the introduction on telephone etiquettes and

manners, you should be able to present the proper telephone manners on a
different situation.

Supplies/Materials:pen, paper

Equipment:telephone

Steps/Procedures:
1. Find a partner.
2. Create a short telephone conversation based on a given situation.
3. Perform your skit in front of the others and be evaluated.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did they…………….

Answer telephone promptly and quickly

Start the call politely and informatively

Speak clearly and pleasantly

Smile

Establish and used person’s name early in the conversation

Listen and take enough information

End the call politely

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 INFORMATION SHEET No. 1.1-3
Table Reservation Procedure

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Understand the details of taking table reservation

2. Follow the standard procedure of accepting table reservation

In this section, reservation and blocking tables will be discuss to be able the
students learn the basics procedures on receiving table reservation in the
food service industry.

Taking Reservations

Restaurants make it a goal to fill as many seats as possible every

shift, while still maintaining high standards of food and service. Many
restaurants take reservations in order to assist guests or parties whose
plans require a specific seating time. Guests can make reservations over the
phone or online.

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 The restaurant needs to create a policy to deal with reserving tables
for guests. Restaurant can either reserve a certain percentage of tables or
reserve the dining room completely.

Reservations work in two ways:

- Restaurant promises to have a table available for the
guest
- Guest promises to show up for the reservation

Reservation can be taken by:

-via the telephone
-via the internet
-in person
Those taking reservations MUST be trained properly so that they can
obtain ALL information needed since this is the guest’s first contact with the
restaurant.Operations with multiple locations have a centralized call center
to take reservations for ALL restaurants.

Reservations should be taken and placed

- On a preprinted form
- Directly into the reservation book

Information to Obtain from the Guest

• Name of the guest
– Ensure the correct spelling of the name
• Date for which the reservation is desired
– Request day of the week and date
• Time of the reservation
– If time is booked, suggest another time
• Number of guests in the party
– Helps in blocking
• Special requirement
– Special seating or birthday cake
• Guest’s phone number
– Home, business, and cell
• Name of person who took the reservation

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 – Makes people responsible
• Date reservation was taken
– How far in advance reservations are made

Explaining Policies of the Restaurant to the Guest

Inform guests of any special policies and develop checklist of pertinent
policies for reservation takers to use. In order to avoid mistakes repeat the
information back to the guest.

Reasons Not Accepting Reservations

 Maximum use of tables is obtain
– Not losing money from unoccupied tables
 No overbooking occurs
– No danger of reserving more tables than guests
 Little preplanning of reservations
– Only reserves tables for big parties
 No-shows are not a problem
– No danger of holding a table
 Disadvantage for the restaurant
– Business may be lost because reservations will not be accepted
– Guests may refuse to patronize a restaurant
– Believe they will have to wait for a table for a long period of time
 Disadvantages for the guests
– Far outweigh the advantages

How to Alleviate No-Shows

Some proven methods:
 Properly train the person taking reservations to explain ALL policies to
the guest
 Call and confirm the reservation on the day of the reservation
 Take a deposit for the reservation like hotels do for lodging rooms
 Use computers to track no-show guests
– Check name of guest with list of no-shows

Sample Script

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Reservation a Day Before
“Good morning, ABC Restaurant, this is Joy. How may I assist you with?”
“Good morning. I want to make a reservation for two.”
“May I know your name, please?”
“I’m Donna Cruz.”
“Okay Ma’am, when is your reservation for?”
“It’s for tomorrow evening at 7 pm.”
“May I have your contact number please?”
“My mobile number is 0910876543.”
“Do you have any special requirement for your reservation?”
“Can I have a table by the window?”
“Okay, Ma’am. Smoking or non-smoking area?
“Non-smoking area please.”
“Ok, Ma’am. We reserved your table for two, for tomorrow evening by the
window non-smoking area.”
“Okay, thank you.”
“You are welcome Ma’am. Have a nice day!”

Reservation for a Party

“Good morning, ABC Restaurant, this is Joy. How may I assist you with?”
“Good morning. I wanted to ask if I can book a section of the restaurant for
a birthday party.”
“Ok Ma’am. May I know your name?
“I’m Donna Cruz.”
“How many guests are we expecting, Ma’am?”
“I have around 20 people on my guest list, how much would it cost?”
“With meal and extra charges, It will cost you around P5,500.”

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“Ok, that would be fine. Can you reserve tables for 25 people for the party
coming this Thursday from 2 to 6?”
“Ok Ma’am. If you want, we can also decorate the section for you, free of
charge.”
“That would be wonderful, thank you!”
“May I have your contact number please?”
“My contact number is 09108765432.”
“Ok, Ma’am. I can confirm your reservation on Thursday from 2pm to 6 pm.”
“Okay, thank you.”
“You are welcome Ma’am. Have a nice day!”

Self-Check No. 1.1-3

True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.

1. Guests can make reservations over the phone or online.

2. The restaurant doesn’t need to create a policy to deal with reserving
tables for guests.
3. Reservations work in three ways.
4. Reservation can be taken in person.
5. Those taking reservations MUST be trained properly so that they can
obtain ALL information needed.
6. Reservations should be taken and placed ONLY on a preprinted form.
7. The first information obtain from a guest making a reservation is their
names.
8. Explaining policies on reservation of the restaurant to the guest when
will avoid any complications in the future.

Competency-based Learning Date Developed: Document No.

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 9. Guests may refuse to patronize a restaurant if it does not accept
reservation.
10. To alleviate NO-SHOW, call and confirm the reservation on the
day of the reservation.

Answer Key for Self-Check No. 1.1-3

TRUE OR FALSE
1. T
2. F
3. F
4. T
5. T
6. F
7. T
8. T
9. T
10. T

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 TASK SHEET 1.1-3.a

Title:Create Template for Table Reservation

Performance Objective: Given the information that should be obtained

from a guest making reservation, you should be able design a reservation
template using the basic steps for restaurant booking.

Supplies/Materials:paper, pen

Equipment:

Steps/Procedures:
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 1. Find a partner.
2. Design a reservation template using the information obtained during
table reservation
3. Use the template for the next task

Assessment Method:
Performance Assessment:will be using the Performance Criteria Checklist of
Task Sheet 1.1-3b

TASK SHEET 1.1-3b

Title:Take and Process Table Reservation

Performance Objective: Given the introduction on telephone reservation

and its procedure, you should be able to demonstrate the proper method of
receiving a table reservation thru telephone.

Supplies/Materials:table reservation form, pen

Competency-based Learning Date Developed: Document No.

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Equipment:telephone, computer

Steps/Procedures:
1. With your partner, have a copy of the sample table reservation script
2. Prepare the reservation template created on Task 1.1-3a
3. Perform the conversation on the table reservation script
4. Post all details obtained to the reservation template

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

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Inquiries are answered promptly, clearly and accurately.

Pertinent questions are asked to complete the details of the

reservations.

Reservations data are recorded on forms accurately based on

establishment’s standards.

Details of the reservations are repeated back and confirmed with

the party making the reservation.

Additional information about the foodservice establishment is

provided when necessary.

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 2 Prepare service stations and equipment

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CONTENTS:
Hygiene, Safety and Sanitation
Preparation for Restaurant Service
Table and Its Appointment
ASSESSMENT CRITERIA:
1. Service or waiter’s stations are stacked with supplies necessary for
service.
2. All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
3. Special tent cards and similar special displays are put up for
promotion.
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
5. Water pitchers and ice buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
7. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
CONDITIONS:
Student/ trainee must be provided with the following:
1. Dining Room/Restaurant Equipment/Table wares/Table Skirting
Cloth/Table Napkins
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation
3. Demonstration of Practical Skills

LEARNING EXPERIENCES
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Learning Outcome No. 2: PREPARE SERVICE STATIONS AND
EQUIPMENT

Learning Activities Special Instructions

Read Information Sheet 1. 2-1 on Read and understand the
hygiene, safety and sanitation in the information sheet and Check
restaurant yourself by answering the Self-check.
Answer Self check 1.2-1 You must answer all questions
Compare your answers with Answer correctly before proceeding to the
Key 1.2-1 next activity.

Read Information Sheet 1.2-2on Read and understand the

preparation for restaurant service information sheet and Check
Answer Self check 1.2-2 yourself by answering the Self-check.
Compareyour answers with Answer You must answer all questions
Key 1.2-2 correctly before proceeding to the
Perform Task Sheet 1.2-2 next activity.
Evaluate your activity using the
Performance Criteria Checklist.
Read Information Sheet 1.2-3on the Task sheet will help you practice
table and its appointments your skills.
Answer Self check 1.2-3 As you are practicing your skill, you
Compareyour answers with Answer can evaluate your own work by using
Key 1.2-3 the Performance criteria.
Perform Task Sheet 1.2-3
Evaluate your activity using the
Performance Criteria Checklist.

INFORMATION SHEET No. 1.2-1

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 Hygiene, Safety and Sanitation in the Restaurant

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Understand importance of safety at work

2. Identify the causes for safety hazards and the corrective measures to
be taken
3. Understand how and why standards of sanitation should be adhered
to

In this section, it will provide the understanding on the value of safety,

sanitation and hygiene principles including proper practices on food
handling techniquesthat will contribute greatly to the aesthetic satisfaction
of consumers to give them feeling of personal security.
Importance of Safety at Work

Hygiene and sanitation are the foremost consideration in setting-up

and managing a food service business. The quality of food has been
something that has always been held in high regard. It is the responsibility
of the food service operator to take care of the health of the customers and
workers. This can be done through knowledge of proper hygiene and
sanitation even before the operation starts.

The level of training for employees working in the food industry in

general needs to be increased. This is a responsibility that the food industry
has to their clients and the general public. It is important that this training
be communicated in language that all employees understand. Practices and
procedures must be translated for all employees, no matter what language
they speak. Proper hygiene practices should be communicated prior to
employment and reaffirmed with periodic training programs.

Because you are working with the public, careful attention must be
given to your personal hygiene and grooming. Hygiene means practices that
promote personal cleanliness and good health, and grooming means the
process of making your appearance neat and attractive. For proper
appearance and to look well physically, you must have the proper amount of
rest each night. Bathe daily and apply an antiperspirant to prevent body
odors. Brush your teeth, use a mouthwash ad see a dentist twic a year. Use
breath mints or breathe sprays at work. Never smoke or chew gum in front
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of guests. Wear your hair in a simple, stylish manner pulled back from your
face and avoid extreme hairstyles. Be sure your hair is clean and combed.
Use effective hair restraints such as caps, ponytail band, headbands,
barrettes and other accessories designed to be part of the uniform to prevent
the contamination of food or food contact surface.

Servers should be sure their hands and nails are clean because they
are on display and touching food and utensils. Scrub your nails and trim
them to a short, even length. Female servers may wear a conservative color
or clear nail polish. Keep your hands away from your hair and face. Wash
your hands thoroughly with soap after using the restroom, clearing soiled
dishes or handling money. Male server should be clean shaven. Female
should use a minimum amount of makeup, such as a conservative
application of eye make-up and lipstick. Perfumes and colognes do not
enhance food aromas and should not be worn. Check your total appearance
in a mirror before you start work. Ask yourself, “If I owned a restaurant,
would I want me as an employee?”

Safety Hazards and the Corrective Measures

A. Water
This is to ensure the cleanliness of the food, equipment at the
dining area, and the surroundings. Make sure that you have clean
water containers that are always covered. It should be boiled if you are
not sure if it is safe from germs and other bacteria. You may use water
purifiers or buy mineral water if you have enough funds. Clean water
is one of the most important aspects in food industry because it is
frequently used not only with the food but also in other components.
B. Clean Surroundings
Dirty and messy working areas bring about most cases of food
contamination or food poisoning. Pests and insects like rats, flies and
cockroaches that touch the food bring bacteria that may cause disease.
Because of this, cleanliness, orderliness and maintenance of a pest
control system in the kitchen and dining area is important. The dining
areas should be cleaned regularly, when spraying insecticide, do it
during evenings when the restaurant is closed to the public. Keep
equipment and utensils safely covered in the kitchen to avoid being
sprayed by insecticides.

C. Sanitation Supervisor
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 It is advisable to have one staff in charge of maintaining the
sanitation of your kitchen and dining area. Working table, sink, stove
and other show-cooking equipment should be cleaned daily. Dining
utensils should always be sterilized. General cleaning should be done
every week to control insects and other pests.
D. Proper Food Handling
In the food service business, proper food handling and storage is
important to avoid spoilage and wastage. Remember, spoiled food that
is served would damage your reputation and business. It may even
cause harm to the customers. Avoid buying food or ingredients that are
easily spoiled. Determined the shelf life or the length of time food or
ingredients will stay edible. For example, fish can be stored in the
freezer for 2 to 3 days only. Leafy vegetables should be cooled on the
day bought; and meat should not be stored in big cuts because inner
part of the meat will not be frozen.
E. Waste Disposal
Having a proper system in waste disposal should not be
disregard. Segregate wet and dry garbage. Put black plastic bag in the
trash can for ease in disposing the garbage. The black plastic bag
should be closed and tied when already full to avoid being reached by
flies and other insects.
F. Cleanliness, Orderliness and Health of Workers in the Food
Service
These are other important considerations in the food service
business. Give specific responsibilities to all workers and make it clear
to them that it is their responsibility to satisfy and ensure the health
and safety of the customers. Ensure also that the cook and waiters
have clean bill of health. Require them to have regular medical
checkups. Only in the manner can anyone be assures as to whether
or not they are afflicted with a communicable disease.
G. Uniform or Clothes of the Worker
The clothes or uniform of the cook and waiters should be given
consideration. Clean and neat clothes and uniforms give the food
business a good reputation. Wearing an appropriate outfit is one way
of showing respect to the customers.
H. Personal Hygiene of the Staff
Personal hygiene begins at home, with the essential elements for
good hygiene being a clean body, clean hair and clean clothing. Hair
in food can be asource of both microbiological and physical
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contamination. Hairnets and beard covers should be work to assure
food product integrity. Long-sleeved smocks should be worn to cover
arm hair. Clean uniforms, aprons and other outer garments that are
put on after the employee gets to work can help minimize
contamination. It is imperative that they follow and understand basic
food protection practices and maintain a high degree of personal
cleanliness and good sanitation practices to prevent food product
contamination.

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 Self-Check No. 1.2-1

True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Hygiene means the process of making your appearance neat and
attractive.
2. Grooming means practices that promote personal cleanliness and
good health.
3. Clean water is one of the most important aspects in food industry.
4. Dirty and messy working areas bring about most cases of food
contamination or food poisoning.
5. It is advisable to have more staff in charge of maintaining the
sanitation in the kitchen and dining area.
6. Proper food handling and storage is important to avoid spoilage and
wastage.
7. Segregate wet and dry garbage.
8. Health and safety of the customers is the responsibility of the waiters.
9. The clothes or uniform of the cook and waiters should be given with
least consideration.
10. Personal hygiene begins at work.

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 Answer Key for Self-Check No.1.2-1

TRUE OR FALSE

1. F
2. F
3. T
4. T
5. F
6. T
7. T
8. F
9. F
10. F

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 INFORMATION SHEET No. 1.2-2
Preparation for the Restaurant Service

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Discuss the side works of service staff and their station assignment
2. Identify the different areas in the dining room that should be prepared
before and after each operation
3. List the tools and utensils to be prepared for service.

In this section, it will provide the ability of the food and beverage wait staff’s
to supply quality service in the restaurant environment.

Typical Flow in Food and Beverage Service

The typical workflow in food and beverage service would be:

1. Positioning tables and chairs according to reservations for the service

period.
2. Polishing silverware
3. Laying table according to the menu style
4. Refilling salt and pepper and sugar
5. Cutting and preparing butter
6. Folding serviettes
7. Organizing the tea and coffee areas of the restaurant
8. Organizing the waiters’ service station
9. Checking menus and special days

Before the Guest Arrive

Waiters and waitresses have many responsibilities to attend to prior to
serving any guests in a restaurant. They must first be assigned the tables
which their guests will eat. They must then attend to sidework.
Sidework is a term designating all the duties the waiter or waitress
performs other than those directly related to serving the guests. Sidework
includes the opening duties such as preparing the dining room and studying
the menu, as well as leaving the work area in proper order upon completion
of work.

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Station Assignments
A station is a section of the dining room (with seating for about a
dozen or more guests at tables, booths or counter) which is assigned to a
waiter or waitress.
Ideally, a dining room should be divided into stations that are equal to
one another in the number of people they seat, in the distance from
sidestands and kitchen and in desirability of seats to the guests. Of course,
this is impossible in most dining rooms, because there will always be less
desirable seats near kitchen and washroom entrances and away from scenic
views.
Because stations will not be equally desirable from a seating and
serving standpoint, dining room managers often assign stations to waiters
and waitress on a rotational basis; servers take turns from day to day
serving in the best stations.
In some restaurants, servers with seniority have permanent stations
which may be larger or more desirable than others. This is done because
servers are experienced and can handle more guests, and because certain
customers request a particular server and seat. The new waiter or waitress
may be assigned in a less desirable station ---- which gives him a chance to
gain experience with a smaller number of guests.
For convenience, tables are often numbered and stations are assigned
by giving the numbers of the tables to a waiter or waitress. The server then
may use these numbers on orders and guest checks to identify the party of
guests being served.

General Mis-en-place Procedures

Mis-en-place is a term used to ensure all the behind-the-scene areas

are prepared and ready for service before the restaurant opens. Even the
straightforward routines that do not vary from day to day require attention
detail and consistency. Preparation for service is called mise en place by
both the food and beverage and kitchen staff.

1. Checking reservations – Reservations should be checked to confirm all

the bookings are still required and specific requests noted. Review the
reservations list for the expected numbers of customers during the
service period and configure the tables in the restaurant accordingly.
This means moving tables and chairs to suit reservations for each

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 service period, according to customer numbers – for example, one
table for 10 people, four tables of six people, 10 tables for two people,
while the dinner reservations on the same day require four tables of
eight people, six tables of six people

Mis-en-place Preparation

1. Pick up and Cleaning of Equipment and Supplies

a) Have a list of items to be picked up and to be installed at the
service station to make sure nothing is left out.
b) Bring the request items in a trolley or bus pan.
c) Check for damages and remove them from service.
2. Wiping and Polishing Service Wares
a) Prepare clean and dry wiping cloths.
b) Dry cutleries, china wares using clean, dry cloth.
c) Wipe/polish china wares and glass wares.
3. Preparing the Service Station and Stocking the Sideboard
Procedures for Set up and Service Station
a) Thoroughly clean the side board/cabinet with a sanitizer
and make sure it is completely dry and free of any foul
odor.
b) The captain in charge shall prepare a par stock list of
items to be stocked.
c) Before the start of operations, the captain waiter shall
check for completeness of par stock and whether there
are items in the service station that are dirty or damaged.
d) If stocks in the sideboard fall short of par stock, the
captain must prepare a requisition to replenish stocks,
then assign a bus boy to pick up the requisition items
from the assigned stocks custodians of the food outlet.
e) Supplies should be properly classified and arranged.
f) Fold paper napkins and replace them in a clean, covered
container, then install them in their appropriate drawers
in the sideboard.
g) Refill the condiments – salt and pepper shaker, etc. and
place them in their appropriate place.

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 h) Have a last look and check if there are other missing
items or damaged ones that need to be pulled out or
repaired.

Preparing the Tables

The first opening duty is to check your station to see that the general
area is presentable and ready to set up for service. Set up enough tables to
accommodate the reservations and the average number of persons without
reservations who are expected.
Using a clean cloth or sponge in a solution of mild detergent and
warm water, thoroughly work the tables before you set them. Check the
seats, dusting off crumbs and cleaning sticky areas.
If tablecloths are used, select the appropriate size and spread the
cloth on the table so that all four corners hang evenly and the edges of the
table cloth just touch the seats of the chair. Often a padding or second
tablecloth called a silencer is placed beneath the top cloth. The silencer
gives the table a better appearance and softens the clanking noise of the
serviceware.
A professional way of placing the cloth on the table is to place the
centerfold at the center of the table and to simply open the cloth to cover the
table top. This method assures a quick, well centered placement of the cloth.
It may be used to replace soiled cloths while guests are present.
When condiments, candle, and ashtray are on the table and the soiled
cloth must be changed, move the items to one half of the tablecloth; gather
up the soiled cloth, exposing one half of the table or silencr; then place the
center items on the table or silencer. Remove the rest of the soiled cloth
completely, enclosing the crumbs so they do not fall on the seat and floor .
Replacing the cloth is the reverse operation. With center items
remaining at the edge of the table, place the centerfold of the tablecloth at
the center of the table. Fold up the top half so the center items may be
placed on the surface of the cloth. Then open the cloth completely and
arrange the condiments, centerpiece, ashtray, etc.
If placemats are used, it is simple matter to arrange then neatly on the
clean tables.
After the tablecloths or placements are arranged properly, set up the
covers. A cover consists of the dinnerware, beverageware, flatware and linen
to be used by each person; it is a person’s place at the table. The amount of

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service ware and the arrangement depend on the type of service and the
meal to be served.
Carry supplies of dinnerware, glassware, flatware, and napkins to the
table on clean trays. Handle dinnerware by the edges, beverage ware by the
bases or stems, and flatware by the waist as you set up the cover. check and
set aside any service ware that is damaged or still soiled and return it to the
kitchen.
After the covers have been set, check to see that all centerpieces are
fresh and clean, that candles are replaced and the lights are in working
order. If your establishment has printed matchbook covers, place on book in
each ashtray. When table tent menus ar used, place them uniformly on all
tables.

The Waiters’ Service Station

The waiters’ service station is usually a sideboard where items for
immediate use are stored. Items that can be stored here include cutlery,
clean linen and serviettes/napkins, service spoons and forks, menus, drink
lists, docket books and working pens, service plates for adjusting cutlery.
Accompaniments such as pepper and salt mills, sauces and mustards are
often stored on the waiters’ station. Service stations should be restocked
ready for service.
The waiters’ service station should contain:
 Cutlery – which should be polished, then sorted into the
relevant compartments of the service station.
 Service plates – used to take clean cutlery to and from the table
when the covers need to be adjusted. Silver service tablespoons
and forks should be polished. They should be placed on an
under liner at the service station. A service plate should be
stored at the service station, ready for use.
 Condiments – including tomato sauce, mustard, Worcestershire
sauce and Tabasco sauce. The waiter will need to check with the
kitchen for any specific accompaniments for menu items, such
as apple sauce for roast pork. Condiments may be served in
sauce bowls or small jugs; they should be only half-filled for the
ease of guests. Sauce boats and jugs should be changed
between each shift and the contents replaced daily.

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 Stores of sugar and mints – should be rotated and any items
that have passed their storage life or have been spoiled should
be thrown out (after notifying your supervisor). Most sugar is
now served in individual portions for health reasons. Bowls
should be filled and additional portions located in the waiters’
station for future use.
 Tea-and coffee-making equipment – may be located at a
separated service station, where extra cups, saucers and jugs
will often be stored.
 Polished glassware – in larger establishments glassware is store
in the bar area. Check that the glassware is clean and
fingerprints free before storing. Handle the glasses by their stem
and place on a service tray to take them to tables.
 Menus – after each shift menus should be wiped clean with a
damp, lint-free cloth.
 Docket books- should be located at the waiters’ station between
services. Checks should be made that they have plenty of
unfilled pages and that new docket books are ready for use so
that time is not wasted during service trying to find new books.
 Tablecloths – should be stored with the double fold facing the
front of the waiters’ station to allow for quick re-clothing of
tables during service. In larger establishments a linen cupboard
located in a convenient position close by would be used instead
of the waiters’ station. Same size cloths should be stacked
together, making the choice of cloth for table sizes easier.
 Serviettes – should be stored alongside the linen for quick
setting-up of the tables after customers have finished. In quiet
times serviettes can be folded at the waiters’ station.

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 Self-Check No. 1.2-2

True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Side work is a term designating all the duties the
waiters/waitress performs other than those directly related to
serving the guests.
2. A waiters’ service station is a section of the dining room which is
assigned to a waiter/waitress.
3. Dining room managers often assign stations to waiter/waitress
on a rotational basis.
4. New waiters/waitress has permanent stations which may be
larger or more desirable than others.
5. Servers with seniority may be assigned a less desirable station.
6. Use a clean cloth or sponge in a solution of strong detergent and
warm water to wash the tables.
7. A cover is a person’s place at the table.
8. Carry supplies to the tables on clean plates.
9. Handle dinnerware by the edges.
10. A station is usually a sideboard where items for immediate use
are stored.

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 Answer Key for Self-Check No. 1.2-2

TRUE OR FALSE

1. T
2. F
3. T
4. F
5. F
6. F
7. T
8. F
9. T
10. F

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 TASK SHEET 1.2-2

Title:Prepare Service Station and Equipment

Performance Objective: Given the information for preparing a service

station and equipment, you should be able to prepare

Supplies/Materials:table appointments

Equipment:service equipment

Steps/Procedures:
1. Selected table appointments and service equipment and lay it down on
a table
2. Identify and describe the items shown to you.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Service or waiter’s stationsare stacked with supplies necessary for

service.

All tableware and dining room equipment are cleaned, wiped and
put in their proper places.

Special tent cards and similar special displays are put up for
promotion.
Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
Water pitchers and ice buckets are filled.
Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
Condiments and sauce bottles are refilled and the necks and tops
of the bottles are wiped clean and dry.

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 INFORMATION SHEET No. 1.2-3
The Table and Its Appointments

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Name the various types of table appointments used in the dining area
of a food and beverage service establishment
2. Mention the criteria for selecting service equipment
3. Describe the standard sizes, uses and upkeep of the dinnerware,
glassware and flatware used in different outlets in the food and
beverage service department

In this section, it will provide knowledge on the different types of table

appointments used in the dining area of a food and beverage service
establishment.

Introduction
The table is the “center of attraction” when it comes to food service.
Whether it is a mere canteen or an exquisite restaurant in a hotel, it is the
meal time and all other times that food is served, have a social function and
where is deemed that an immaculate table be seen. This is a time when
people come together to eat, talk and share experiences. People join with
others at mealtime because it is enjoyable to share a meal. The table setting,
the way the meal is served and the behavior of those at the table is set with
the comfort and convenience of the people in mind. The table need not be
elaborate to make it attractive. However, a table should be well laid so as to
stimulate people appetite. The equipment and other things used to set a

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table are called table appointments. They include the table linen,
dinnerware, flatware and centerpieces.

Criteria for Selecting Good Table Appointments

Before selecting our tools, utensils and equipment to be procured by
the establishment, the following criteria must first be considered:
1. Type of service offered and the category of guests they entertain.
2. The size of the outlet.
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of maintenance.
5. Availability of stock, facility and its storage, and flexibility of use.
6. Price factor, availability of funds and standardization.
7. Design, shape and color, and delivery time of equipment.

The Table
The size and shape of tables depend entirely on the availability of
space and the kind of service employed. Normally, three types of tables are
used: the round, the square and the rectangular.

The height of the table

irrespective of the shape should be 75 cm from the floor level.
The diameter of a round table to sear four people should be
approximately 92 cm. The size of a square table to seat two people should be
76 cm. sq. to seat four people. The size of a rectangular table to seat for
people should be 137 cm x 76 cm.
The dimension of chairs should be relative to table dimensions. The
average height of the chair should be 92 cm. The seat should be 46 cm from
the floor and 23 cm from the top of the table. This would enable the guests
to sit and eat comfortably, without their legs touching the underside of the
table.

Table Linen
Your dining table was most likely a major home design as well as
monetary investment. It would be great to protect it and prolong its life for

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as long as possible. That’s where table linens come in. Table linen includes
table cloths, placemat, table runner and table napkins. They are called table
linen because in old times they were mostly made from linen fabrics which
are durable. Nowadays table linen can be made from both natural and
synthetic fabrics.
To choose table linen you must always consider its durability, color,
fastness and ease of care. Care needs to be taken when handling linen to
prevent it from being creased. It should be stored flat and removed only as
required. Always check when placing linen on the table that it is free of
stains and not damaged in any way.

Table Cloths
Tablecloths are the foundation of your table decorations. For formal
meal, or perhaps to conceal an unsightly dining table, a full
tablecloth is a smart
solution. For a
simpler and more
minimal setting, or to
highlight a beautiful
dining table
underneath, only a
table runner may be
necessary. These are
made with different
fabrics and in
different colors. Usually, patterned or colored table cloths are used
for casual dining whilst white and pastel plain clothes are used for
more formal occasions.
The size of a tablecloth
is determined by the size of
the table on which it would
be put. Tablecloths should
hang down the side of the
table up to at least 30 cm.
For very formal and buffet
tables, the cloth should

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 hang almost to the ground. Tablecloths should be well ironed and
used without creases.

Placemats
Placemats and napkins are the next layer of table setting. If
your tablecloth is more muted and subtle, or if you skipped out on
using one all together, consider being bold and having more fun with
the placemat and napkin selections ---- perhaps a colorful graphic
print or unusual material selection. They usually measure about 28-
43 cm. They came in various shapes e.g. rectangular, oval, round
etc. The material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for
very formal occasions. They are used on tables that are beautiful.
Sometimes they are placed on tablecloths to protect them. Tablemats
are used to cover the place occupied by one person whiles tablecloth
cover the whole table.

Table Runner
Table runners complement your table settings by adding color,
texture and a unifying
element to your table’s
cape. Table runners
add a touch of
elegance, bringing a
sense of tradition to an
occasion. Table
runners are usually
30-33 cm wide and a
little longer than the table on which they are used. They are often
used alongside placemats. They are placed across the middle for the
dining table lengthwise.
They are mostly used to make the table attractive. Also they can
be a silencer to prevent dinnerware from making noise on the dining
table; they can also serve as a head pad. Below are the following
guidelines in using a table runner.
1. Measure the width and length of your table. Place your
tablecloth on the table and adjust it so that all sides hang
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 evenly. Your tablecloth should hang 6 inches past the
table edge all around.
2. Use a table runner that is one-third the width of the table.
The length should be 12 inches longer than the length of
the table, allowing each end to hand 6 inches past the
table edge on each end.
3. Place the table runner on top of the tablecloth directly
down the center of the table. The edges of the table
runner should meet the edges of the tablecloth. You can
adjust these lengths according to your table size, allowing
for a drop of up to 15 inches.
4. Place your centerpiece in the center of the table directly
on the table runner. If you’re using two or more
centerpieces, place them at equal distances on the table
runner at equal distances from the center of the table.
5. Use two or three table runners and place them across the
width of the table to create a more contemporary appeal.
The widths of these runners should be narrower than the
one used for the length of the table. The lengths of the
runners should be 12 inches longer than the width of the
table, so the edges still have a 6 inch drop. This look
works well on longer tables. Allow at least 2 feet between
runners when turning them sideways. Otherwise, the
table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an
informal table setting. Use a table runner that is one-third
the length of the table and place it in the center. Place the
centerpiece on the runner, which then acts as a textural
element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the
table itself. Lay a solid-colored table runner along the
center of the table. Use a densely woven linen or cotton
material to match the texture of a solid wood table. For a
glass top, use a runner made from a lightweight silk or
cotton fabric.

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 Table Napkins
Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or
to contract them. There are different napkins sizes.
Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26
inches square)
2. Buffet Service – medium to
large napkins (18 to 24
inches square or 12 x 22
inches)
3. Informal Dinners – medium
napkins (18 to 20 inches
square)
4. Luncheons – smaller napkins
(14 to 16 inches square)
5. Tea – small napkins (12
inches square)
6. Cocktails – very small
napkins (9 inches square, 4 x 6 inches, or 6 x 8 inches)

Napkins
at a formal meal
should match
the color of the
tablecloth.
Napkin texture
should be
compatible with
that of the other
linens at the
table and tableware finish. Fine textures work best for formal
occasions, while unique textures can be used at informal meals to add
interest to the table setting. Napkins are placed in the center of the
service plate to save space at a formal event. Table napkins can be
made of paper. They are cheaper and save washing. They can however

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 be used only for informal dining. Table napkins are made for wiping
hands, wiping the mouth, and protecting clothing when eating
Silence Cloth
A heavy pad of material used underneath tablecloths. It is
usually fits the size and shape of the table without any allowance for
overhang. The best materials used are quilt, flannel, felt and thin
foam. Besides improving the appearance of the tablecloth, silence
cloth protects the table from hot dishes and deadens sound when
plates and serving dishes are placed.
Top Cloth
Small pieces of material placed on top of tablecloths. They
protect the tablecloths and eliminate the need for changing the large
tablecloth more frequently. All that is needed is change the top cloth
daily
.
Dinnerware

Dinnerware is a collective name given to dinner plates, breakfast

plates, side plates, soup bowls, cereal bowls and dessert bowls.
When selecting dinnerware consider how the color and design will look
when you serve your food in it, the durability of the material, and the ease of
care. Proper handling and storage can extend the life of your dinnerware.
For competitiveness, presented below are the dinnerware and service
equipment used for formal and informal services alike.

Dinnerware Used for Serving

1. Vegetable dish – a deep serving dish for vegetables, rice or any
saucy dish
2. Soup Tureen – a deep serving dish for soup. It is always used
with underliner and a fitted cover.

3. Platters – usually oval-shaped

dishes used for serving a variety
of foods, they come in different
sizes.

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 4. Coffee Pot – generally taller and more slender than tea pots

5. Teapot – generally shorter

than coffee pots and can be
used to serve hot water or
used to steep tea

6. Cake Stand – used to display and serve

appetizers, cakes and other desserts.

Types of Dinnerware Used for Individual Covers

1. Place Plate – a 12” plate used as under liner in formal sit-down
dinners. It is not used for serving food. It may be made of wood,
metal or wicker.
2. Dinner Plate – a 10” plate used for the main dish in each cover
in formal dinners.
3. Luncheon/Breakfast Plate – a 9” multipurpose plate used for
daily dining.
4. Soup Plate – a 9” deep plate used for soup in formal sit-down
dinners.
5. Cereal Bowl – a 6” multipurpose deep dish used for cereals,
desserts, salads or rice.
6. Bread and Butter Plate – a 6” plate used not only for bread but
desserts, molded salads or rice.
7. Salad Plate – a 7” plate used for salads, desserts or underliners
for glass stemware.
8. Cup and Saucer – comes in pair and is used for coffee or tea, or
even soup for informal meals.

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 9. Demitasse Cup and Saucer – small cup and saucer used for hot
chocolate or other dinner coffee. The capacity is half as the
ordinary cup.

Flatware
This is sometimes called silverware and it refers to the equipment
used for eating and serving food at table. Table knives, forks and spoons,
serving spoons and forks, dessert spoons and coffee spoons are all called
flatware. They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and
coffee. You should avoid their prolonged contact with these foods. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood
ash.
Before cutlery can be used by guests you must make sure it is clean
and polished. It is important to handle cutlery carefully. Do not tumble it
out of the wash basket or throw pieces on top of each other or you will cause
scratches. For hygiene reasons, cutlery that has been dropped on the floor
must be sent back through the wash cycle. Cutlery is polished using a lint-
free towel or polishing cloth straight after coming out of the dish washing
machine. If this is not possible then it should be dipped in a very hot water
that has had a few drops of vinegar or a slice of lemon added, and then
polished.
Types of Flatware for Cover and for Serving

Type Description Uses

Dinner Fork 4 pronged Dinner
Salad/Dessert Fork 4 pronged Salad, dessert
Oyster Fork 3 pronged, very small fork For oyster
Pickle Fork 2 pronged, very small fork For pickles
Dinner Spoon Oval bowl Dinner
Soup spoon Round bowl Soup
Teaspoon Oval. Small spoon Coffee/tea
Demitasse spoon Small teaspoon After dinner coffee
Type Description Uses

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Iced tea spoon Long handled For tall glass
Dinner knife Straight or serrated broad and dinner
round tip
Steak knife Serrated and pointed tip Steak
Butter knife/spreader Small broad spatula Butter
Serving spoon Large spoon with higher bowl Serving main dish
Serving fork Large fork with larger handle Serving main dish
Pie server Short handled spatula, Serving cakes and
elongated and leaf shaped pastries
Soup ladle Long handled and with big Serving soup
round bowl
Gravy ladle Small handled small bowl Serving sauces
Sugar spoon Small teaspoon Serving sugar
Sugar tongs Small tong Serving sugar
cubes

Glassware

Glassware come in various shapes and sizes, collectively they are

called glass wares. They add beauty and height to table setting. Glasswares
are made with glass, plastic, stainless steel and wood. Primarily, they are
categorized as:
1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl
without a stem or food)
2. Footed wares ( a style of glass whose bowls sits directly on a base or a
foot)
3. Stem wares (glasses having all three features: a
bowl, food and stem)
4. Mugs (a tumbler with a handle or as a tall glass
cup)

Glassware is usually included in the table setting

where water or alcoholic beverages are going to be
served with the meal. The wine glass should be the
right shape to concentrate the scent and aroma of the
wine for the customer. Wine Glass

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 There are various types of glassware of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to both you and your customers. They receive a higher quality
drink, which in turn reflects back on you and/or your establishment.
Usually, glassware is named after the drink it is used to serve with, i.e., the
water goblet is used to be a vessel for drinking water or the cocktail glass for
most of the cocktails.

Water Goblet

Highball Glass Collins Glass

Glassware are usually washed in a dishwasher designed for glasses so

no detergent scum remains. Residue left over from incorrect washing can
affect the flavor and fizziness of drinks. As glasses are carefully removed
from the dishwasher they should be individually checked for cleanliness.
Look carefully to see no lipstick marks remain. Always use the stem to
handle glasses to avoid leaving finger marks on the glass. Glassware looks
best if it is polished with a lint-free cloth as soon as it is removed from the
dishwasher. If this is not possible, then you can use steam from a bowl or a
bucket of hot water to dampen the glass and then polish it clear using a
lint-free cloth. Check every piece of glassware carefully for fingerprints,
chips and cracks before placing it onto a table. Damaged glasses should be
disposed of safely in accordance with the restaurant’s procedures.

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Hallowwares and Other Service Equipments
Hallowware is a term that refers to table service items such as sugar
bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water
pitchers, platters, butter pat plates and other metal items that went with the
china on a table. It does not include flat wares.
Most Common Used Hallow wares
1. Pitcher – used to serve a variety of beverages
including water iced tea and soda

2. Sugar bowl – used to serve

granulated sugar as well as
sugar cubes
3. Creamer – similar in size to
the sugar bowl, for use to serve cream

4. Gravy boat – used for serving gravies and sauces

Another important piece of service equipment in the restaurant

operation is the side station. It is used by the service staff to keep all the
service tools, utensils and other small equipment in one place. It is also
used as a landing table for the dishes picked up from the kitchen enroute to
the table and the dirty dishes from the guest’s table to the wash-up area.
Trolleys also ease up the job of a food and beverage attendant for it
can aid in travelling not only to the different parts of the dining room but
also to other service areas. Some of them are:
Gueridon or Flambé Trolley
A gueridon or flambé
trolley is a small mobile trolley
that can be placed alongside the
guest’s table. It consists of one or
two burners, a gas cylinder and a
work and storage space for
plates and cooking equipment.
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 Using this trolley, the food is flambé at the guest’s table. Only
skilled and well trained waiters are allowed to handle this
service as there is the risk of spoiling food by overcooking it and
of the flame causing a fire in the premises.
Room Service Trolley
This trolley is known for its versatility. It is used or the
service to guests in their room. The waiter sets up the meal and
covers on the trolley and wheels it into the guest’s room. This
trolley may also be used as a dining table in the privacy of the
guest’s room. Beneath the trolley top, provision is made for
mounting a hot case to keep the food warm.
Dessert Trolley
This trolley serves as a visual aid to selling desserts.
Guests’ are more likely to order a dessert if they can see what is
available, particularly if it is well presented. Some dessert
trolleys are refrigerated. Gateaux, pastries, jellies, tarts, pies,
flans and soufflés can be served from a dessert trolley.

The table, table appointments and other service equipment are assets
of the establishment and cost a considerable amount of money. Great care
should be taken while handling it and a strict control system should be
employed on the use, breakages, and pilferage. Regular inventories should
be taken to keep check on the costs, and to identify the right time to make a
purchase indent to replace equipment that is in short supply.

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 Self-Check No. 1.2-3

Identification:Identify the best answer to the following statement/s below.

Write your answer in a separate sheet.
1. The “center of attraction” when it comes to food service.
2. It includes table cloths, placemats, table runners and table napkins.
3. The foundation of the table decorations.
4. The next layer of table setting.
5. It complements the table settings.
6. The equipment and other things used to set a table.
7. A collective name given to dinner plates, breakfast plates, side plats,
soup bowls, cereal bowls and dessert bowls.
8. Sometimes called silverware used for eating and serving food at the
table.
9. A table appointment used to serve all types of beverages.
10. Refers to table service items such as water pitchers, sugar bowls,
creamer, coffee pots, teapots and soup tureen.

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 Answer Key for Self-Check No. 1.2-3

IDENTIFICATION

1. Table
2. Linen
3. Tablecloth
4. Placemat or Table Napkins
5. Runner
6. Table Appointments
7. Dinnerware
8. Flatware
9. Beverageware
10. Hollowware

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 TASK SHEET 1.2-3

Title:Identify the given table appointments and service equipment

Performance Objective: Given the various types of table appointments and

service equipment used in the dining area of a food and beverage service
establishment, you should be able to identify and describe the items shown
to you.

Supplies/Materials:table appointments

Equipment:service equipment

Steps/Procedures:
3. Selected table appointments and service equipment and lay it down on
a table
4. Identify and describe the items shown to you.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Items shown are answered promptly, clearly and accurately.

Additional informationabout the items are provided

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 3 Setup the Tables in the Dining Area

CONTENTS:
Table Setting
Napkin Folding
Table Skirting
ASSESSMENT CRITERIA:
1. Tables are set according to the standards of the foodservice
establishment.
2. In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are set up
on the table.
4. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
5. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
CONDITIONS:
Student/ trainee must be provided with the following:
1. Table Appointments/Table/Table Skirting Cloth/Table Napkins
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation
3. Demonstration of Practical Skills

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 LEARNING EXPERIENCES

Learning Outcome No. 3: SETUP THE TABLES IN THE DINING AREA

Learning Activities Special Instructions

Read Information Sheet 1. 3-1 on Read and understand the
table setting information sheet and Check
Perform Task Sheet 1.3-1 yourself by answering the Self-check.
Evaluate your activity using the You must answer all questions
Performance Criteria Checklist. correctly before proceeding to the
next activity.
Read Information Sheet 1.3-2 on Read and understand the
napkin folding information sheet and Check
Perform Task Sheet 1.3-2 yourself by answering the Self-check.
Evaluate your activity using the You must answer all questions
Performance Criteria Checklist. correctly before proceeding to the
next activity.
Read Information Sheet 1.3-3 on Task sheet will help you practice
table skirting your skills.
Perform Task Sheet 1.3-3.a As you are practicing your skill, you
Evaluate your activity using the can evaluate your own work by using
Performance Criteria Checklist. the Performance criteria.
Perform Task Sheet 1.3-3.b If you have questions, please ask
Evaluate your activity using the your trainer.
Performance Criteria Checklist.

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 INFORMATION SHEET No. 1.3-1
Table Setting

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Recognize the importance of table setting in food and beverage service

operations
2. Demonstrate the different types of table setting
3. Apply the techniques in setting the different types of table service

In this section, it will provide knowledge on how to set a table in accordance

to the requirements of the outlet.

Introduction
Planning a dinner and need a reminder of how to set a proper table
setting and where the cutlery should be placed around the tableware.
Setting a table is the same for casual and formal dining. It is the
arrangement of the table appointments used by one person. An attractive
table adds to the environment of a meal.
A cover is the amount of space allowed for one person and it covers a
space of 50-60 cm. Tables are set for convenience and comfort of dinners.

How to Set a Table

You can use a tablecloth or placemat to cover the table. When you sue
a tablecloth, it should cover the table with about 30 cm overhanging on all
sides of the table. The tablecloth should be well ironed with no creases and
it must hang evenly on all sides.
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Points to Remember when Laying a Table
Flatware for place settings must be immaculate and polished, once
these basics are covered, the rest is detail. Immaculate and polished
flatware excludes that with the following:
1. Fingerprints.
2. Water stains.
3. Bits of food particles.

Rules when Handling Flatwares

1. Always handle flatware at its “waist” not at the top, which will go into
the guest’s mouth, nor at the bottom, where fingerprints will show.
2. Always use a cloth napkin or clean cloth when handling flatware to
avoid getting fingerprint on it.
3. Use a clean lint-free cloth to wipe down wet flatware to prevent water
marks. Only water makes them, only water removes them.
4. When resetting or replacing flatware at a table with guest present,
carry the flatware in a cloth pouch or folded napkin envelop atop a
salad plate; remove the flatware from the pouch and place it for the
guest’s use. This is very good dining room technique and maintains
the illusion of cleanliness and sanitary conditions throughout the
restaurant.
5. Place pieces of flatware parallel to each other, and perpendicular to
the edge of the table. A flatware setting should be opposite its mirror
image if an even number of covers is placed at one table.
6. If it is tarnished, don’t use it. Return it to the kitchen.
7. In the dining room, carry small quantities of clean, polished flatware
on a napkin lined plate, the napkin folded to create a pocket for the
silverware.

Laying Flatware
1. Spoons go on the right of the cover and to the right of any knives, with
the front up.
2. Knives go on the right, with the cutting edge facing the center of the
cover.

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 3. Forks go on the left, with the tines, facing up, with the exception of the
cocktail or oyster forks, which are placed at the extreme right of the
cover beyond the teaspoons.
4. Dinner knives and dinner forks are placed next to the plate and on the
right and left side, respectively, and the rest of the service is then
placed on the appropriate sides in order of use.
5. Butter spreader is placed across the top edge or on the right side of
the B&B Plate, with the handle either at right angles or parallel to the
edge of the table.
6. Dessert forks are placed just before they are needed. Or, dessert
utensils, typically a dessert fork and dessert spoon may be placed
above and centered over the entrée plate.
7. Breakfast and luncheon forks and spoons, when no knives are set, are
plate to the right, with the forks closest to the plate in order of use,
and the spoons to the right of the forks in order of use.

Dinnerwares and Glasswares: Rules in Placement

Dinnerwares must be immaculate. It must not have cracks or chips,
and if there is no pattern on the china, it should be vibrant and clear – not
faded. Glasswares must also be immaculate – with no fingerprints, streaks,
water marks, chips or cracks.
Position specific plates and pieces of glassware as follows:
1. Bread and butter plates are placed at the left of the cover. If
there is sufficient space on the table, the top rim of the B&B
plate should be to the left of and parallel to the top of the tines
of the entrée fork. Otherwise, place the B&B plate directly above
the tines of the entrée fork.
2. Butter chips are placed on the left of and on a line with the
water glass, toward the center or left side of the cover.
3. Coffee cups are last set with the top of the saucer in a line with
the top of the last piece of flatware on the right.
4. Water glasses are placed to the right of the cover immediately
above the point of the meat or entrée knife.
5. Wine, liquor, and beer glasses are placed to the right of the
water glass in a straight line in order of use. The straight line
may be angled, with each other successive glass being slightly
lower than the one to its left.

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 6. Liqueur glasses or port wine glasses when they are set for the
banquets are placed above the line of table wine glasses.
7. Salt and pepper shakers for banquets are placed between covers
in a line parallel with the bases of water glasses.

Rules in Handling Dinnerwares

1. Place dishes on the table and remove dishes from the table using the
four fingers of your hand, putting the four fingers under the lower
edge of the plate, and resting the thumb along the upper edge and
outer rim of the plate.
2. Lower plates to the table, and placed them where they should be
positioned one-half inch from the edge of the table.
3. Place full dinner plates with the main item facing the customers,
unless the chef has suggested alternate placement.
4. Practice holding plate’s level with your arm fully extended so you can
place dishes in front of guests sitting at the far side of the booths.
5. Use underliners and B&B plates when appropriates.
6. Place coffee and tea cups with the handles to the right, and slightly
angled – pointing to about 4 o’clock form the customer’s point of view.

Rules in Handling Glasswares

1. Carry clean, empty stemware and glassware on a beverage tray.
2. Always handle stemware by the stem.
3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
4. Never handle glasses by the rims or stand them in the rims. The rim is
the weakest part of the glass.
5. Never put fingers in a glass when clearing a table.
6. Clear glassware onto a beverage tray.
7. Refill water glasses without lifting them from the table, if it is possible
to do so. Lift water glasses to fill them, or remove them from the table,
only when necessary. Otherwise, simply take the water pitcher to the
table and refill the glasses.

General Table Setting Guidelines

1. The lower edges of the utensils should be aligned with the bottom rim
of the plate, about one inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it
approximately one inch away from the plate’s side.
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 3. To eliminate fingerprints on the handle, hold flatware by the “waist”
the areas between the handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place setting,
or approximately 24 inches from the center of one place setting to the
middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with
water, and the wine ready to be served before the guests are seated.
6. The water glass should be placed approximately one inch from the tip
of the dinner knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at
one time.
9. When an uneven number of people are seated, the odd-numbered
place settings are laid opposite the middle of the even-numbered place
settings.

Different Types of Table Setting

American Setup

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English Setup

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Russian Setup

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French Setup

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Buffet Setup

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 TASK SHEET 1.3-1

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Title:Different Table Setting

Performance Objective: Given the figures on the different table setting, you
should be able to prepare the assigned table setup under time pressure.

Supplies/Materials:table appointments

Equipment:service equipment

Steps/Procedures:
1. Set the table according to the assigned table setting within 2 minutes.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Tables are set according to the standards of the foodservice

establishment.
In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu
Tableware and glassware are wiped and polished before they are
set up on the table.

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 INFORMATION SHEET No. 1.3-2
Napkin Folding

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Demonstrate the different types of napkin folding.

2. Identify what particular napkin folds are appropriate for such
occasion.
3. Perform the folds in the shortest time.

In this section, it will provide information on different napkin folding

classified as simple folds, and each one is explained with clear, step-by-step
diagrams.

Introduction
Some napkin folding are suitable for decorating a table centerpiece
than individual place-setting.
Apart from clean hands and a good working space, all you need to
create the napkin designs is a square of piece fabric. Linen, cotton, or
synthetic fabrics, in embroidered or printed damask, are all suitable, so long
as their texture and color are right for the effect required.
You will need to starch the material first, in order to give it sufficient
stiffness, and ironing is also recommended for complex pleating and less
amenable fabrics.
Before attempting any of the projects, it is a good idea to practice the
techniques on a piece of paper. Mastery of these different folds, will help you
to achieve perfect results.

How to Use a Napkin

The purpose of a napkin is to blot the lips and wipe fingertips. Its
shape and size are affected by the formality of the occasion, a factor that
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also determines the placement of the napkin, the fold, the color, texture and
pattern and whatever napkin rings are provided.

The Placement of the Napkin

At a formal affair, to conserve space at a fully appointed place setting,
the napkin is centered on the service plate, a placement that brings the
napkin closer to the diner. If the hot soup is in place when the diner comes
to the table, the napkin is placed to the left of the forks.
At an informal meal, the napkin is placed wherever and however the
host chooses; in the center of the plate, to the left of the fork, above the
plate, under the plate, on the bread and butter plate, in the wine glass,
draped over the chair, wrapped around the flatware on a buffet, or arranged
decoratively in a container.

Formal Points of Napkin Folds

1. The 20-inch napkin is the easiest size to fold into a decorative shape.
2. For shape retention, before folding a napkin, lightly starch the fabric
and iron out the creases.
3. Heavy fabrics hold shape well and are suggested for vertical napkin
folds.
4. Lightweight fabrics are recommended for horizontal napkin folds.
5. Fabrics with a pattern on one side expose the reverse weave and
change the appearance of the napkin fold.

The Basic Folds

The Pyramid

This classy napkin folding

technique is simple, fast, and
can be made easily with most
napkins. If the napkin being
used is thin and flops easily
then iron it with light starch
prior to folding and it will turn
out perfectly!

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 Lay the
napkin face
down in front
of you.

Fold the napkin in half diagonally.

Rotate the napkin so the

open end faces away from
you.

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 Fold the right end up to meet
the far corner, ensuring the
edge of this new fold lays on
the centerline as shown.

Repeat the last step with the left

side, folding the left tip up to the
far corner, creating a diamond
shape with a seam running down
the center.

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Turn the napkin over, keeping the open end facing away from you.

Fold the napkin in half by

bringing the farthest point of
the diamond up and back to the
nearest point.

Turn the napkin over again, this time

keeping the open end facing towards
you.

Fold the napkin along the

center seam and you have a
neat, sturdy pyramid. If your
napkin won't stand neatly then
you may need a little starch.

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 The Bird Of Paradise

This is a classic and classy

napkin folding technique
that requires a stiff napkin.
If you don't have any dinner
napkins made of stiff linen
then a light starching
should fix you right up.

Lay the napkin face down in front of

you.

Fold the napkin in half.

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 Fold the napkin in quarters.

Fold the napkin in half diagonally,

creating a triangle.

Orient the triangle so the open

tip is facing away from you.

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Fold the right corner diagonally
towards you - laying it down along
the centerline of the triangle, making
a new tip pointing towards you. An
iron can make this important fold a
whole lot easier.

Do the same with the left corner, fold it diagonally toward you and
press it down next to the previous fold. Now you have a diamond,
you're rich! Yay!

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Fold the two "wings" that you just made in folds 6 and 7 under so that you
have your original triangle shape back. Once again an iron can make a
world of difference.

Fold the triangle in half by bringing

the center seam towards you and
allowing the ends to fall.

This bird's almost ready to fly, but first

you must give it some feathers. While
holding the base firmly to keep your folds
together, pull up the four 'flaps' created
by the
napkin's
corners.

Pretty cool fold, isn't it? It makes you wonder if

there are people sitting around in basements
performing experimental napkin folds while the
rest of us are sleeping. This fold can be difficult

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if you don't use an iron or have a fairly stiff napkin so be prepared to put
a few minutes into making each one.

The Bishop's Hat

This is a classic dinner napkin fold,

but it can be difficult to line up the
corners in the cap. Some starch and
an iron make it easier to be precise
while folding this one.

...and yes I know it's not sitting in

the center of the plate, next time I'll
stay out of the cooking wine, I
promise.

Lay the napkin face down in

front of you.

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Fold the dinner napkin in half so that the open end is towards you.

Fold the far-right corner

diagonally towards you, resting
the point in the center of the
side closest to you.

Fold the near-left corner

diagonally away from you,
resting it so that it lays right
next to the previous fold.

Flip the napkin over and orient

it so it points to the far-left and
to the near-right.

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Fold the bottom half of the napkin up and away from you, laying it so the far
edges run on top of one other.

Reach underneath of the

napkin and pull out the flap on
the right, making the near-side
come to two points as seen in
the picture.

Gently roll the left half of the left

triangle over and tuck it's end
underneath the right triangle.

Flip the napkin over, points pointing

away from you.

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 Fold the right-triangle to the
left, tucking it's end into the
other triangle.

Open up the hat and press the material

inside down to fill it out so that it becomes
circular, this may take a little fidgeting.

There you go, now all you need is a little

bishop to wear it.

The Rosebud

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This sophisticated cloth napkin design benefits from stiff material or light
starch. A hot iron will also make it easier to be exact.

Lay the napkin face-down in front

of you.

Fold the napkin in half diagonally.

Orient the napkin so the open

end points away from you.

Fold the far-right corner up

diagonally so that the point
rests on top of the far
corner. The edge of this new
flap should lay right on the
center line.

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Repeat step four on the other side, bringing the left-most corner up to meet
the far corner, creating a diamond shape.

Flip the napkin over while keeping the open end pointing away from you.

Fold the bottom of the napkin up

about 3/4's of the way as shown
and press the fold down well.

Flip the napkin over.

Curl both sites up so they meet in the

middle and tuck one into the other.

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 Stand it up and straighten it out. If you
have trouble keeping the points even,
break out the iron and back track to the
folds that mess up your alignment. Is it
me or do these look like Egyptian
headgear?

The Sail

This is one of the simplest standing

napkin designs there are, but you
will still need a stiff napkin if you
expect it to stand without flopping
over. Who'd have thought you'd be
starching your dinnerware?

Lay the napkin face-down in

front of you.
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 Fold the napkin in half and
orient the open end towards
you.

Fold the far-right corner

diagonally to the center of the
side that is closest to you. The
edge of this flap should run
down the center of the napkin.

Repeat the last step with the

other side, folding the far-left
corner diagonally to rest right
alongside the previous fold.

Fold the napkin in half by

bringing the center seam up from

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the work surface and allowing the ends to fall backwards. Smooth down the
folds so it stands nicely and whala! A fast and easy standing-fold for your
dinner party. Now you can sail across the seas on your dinner plates.

The Candle

So you want something easy

and elegant? Something that
looks nice and fancy but
doesn't take a boat-load of
time? Try this one on for size.

Lay the napkin face down in front of

you.

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Fold the napkin in half diagonally.

Orient the napkin so

the open ends point
away from you.

Fold the long side up

just about an inch.
Press this fold down
well or it will interfere
with the next step.

Starting at either end,

tightly roll the napkin into a
cylinder. Take care to roll it
straight so it will stand
solidly

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Tuck the end of the roll into the base on the backside and stand it up. Put
those matches down, it's not a real candle. Jeesh, you're just like a child.

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 The Crown

Do you want your dinner

guests to feel like royalty but
have no red carpet? Treat
them like kings and give them
all crowns! Then you can use
this napkin to wipe the
cheese out of that
introduction.

This napkin folding design

just doesn't work well without
a little starch in the cloth, if
it's sagging it's ugly so take your time and get it right

Lay the napkin face-down in front of you.

Fold the napkin in half

diagonally.

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Orient the napkin so the open ends are pointing away from you.

Fold the right-corner up so that the

point rests directly on top of the
middle-corner. The edge of this new
flap should lay on the center line of
the napkin.

Repeat step four on the other

side, bringing the left-most
corner up to meet the middle-
corner, creating a diamond
shape.

Fold the bottom of the napkin

up about 2/4's of the way and
press this fold down well.

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Fold the smaller triangle down so the point rests on the near edge of the
napkin. Press

Curl the left and right sides of the napkin

up so they meet in the middle and tuck
one into the other.

Stand it up and tug at it where

needed to even it up and round it
out. If your napkins are too limp
then think of starch as to make
them good and stiff.

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 The Goblet Fan

The goblet fan is one of the

easiest goblet folds to
accomplish. There is no
ironing needed and almost any
napkin will do.

Lay the napkin face-down in front of you.

Fold the napkin in half and

orient the open end towards
you.

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Fold the napkin into quarters.

Fold the napkin in half to crease

it and then open it back up.
Accordion folds the napkin,
ensuring that the center crease
lands on an accordion fold. This
will keep the ends even.

Finish accordion-folding the napkin

and it should look similar the picture
shown here.

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Firmly grasp one end of the fan and fold it over about an inch, allowing the
other end to open up.

Place the folded end into your glass

and spread out the fan. Use it to cool
off your food and amaze everyone with
your horrific tab

TASK SHEET 1.3-2

Title:Basic Table Napkin Fold

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Performance Objective: Given the figures on the different table napkin fold,
you should be able to demonstrate the seven basic foldsand identify them
under time pressure.

Supplies/Materials:table napkins, table appointments

Equipment:

Steps/Procedures:
1. Perform the seven basic table napkin folds and three special
foldswithin 1 minute.
2. Use appropriate table appointments when presenting the fold.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Cloth napkins are folded properly and laid on the table

appropriately according to napkin folding style.
Presentation of the cloth napkins are appropriately demonstrated
with the use table appointments.
Demonstration is presented within the allotted time.

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 INFORMATION SHEET No. 1.3-3
Table Skirting

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Enumerate the basic styles of table skirting.

2. Identify the different materials used in table skirting.
3. Perform table skirting.

In this section, it will provide information on different basic designs and

illustrations of table skirtingsuitable for such occasions.

Introduction
Nothing against all stemware and dinnerware and no offense to the
flatwares and other essential pieces but few of us patiently work our way
through assembling and arranging everything in particular to the
appearance of our buffet tables.
Today, table skirting can take its own cue from the everyday world –
and grow more naturally out of the spirit of such event. The changing
seasons, the holidays, the food to be served even the location of the buffet
table can provide inspiration. Thus, creating charming settings for such
event is empirical. Table skirting gives your table setting an artistic effect
and evoke any mood you wish for such occasion.
Table setting is a cloth or paper draped from the edge of the table to
the floor. The art of clothing the table to covered its undesirable parts. It is
done to make the occasion special. Normally covers the front and sides of
the table, but not the top. A table skirt can be pleated or not. It can cover
the front and sides of the table or not, back and sides.

Materials Needed in Table Skirting

1. Tablecloth 5. Sequins
2. Skirting cloth (usually 25 yards) 6. Tassels

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 3. Pins 7. Beads
4. Thumb tacks

Functions
1. Use to cover the legs of the table from vie2w in decorative way.
2. Gives elegance to the tables usually in celebrations.
3. Creates uninterrupted and attractive visual impressions.
4. Provide complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme
events.

Guidelines
1. Check if the legs of the table are tight and sturdy.
2. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
3. Tablecloths are always white in color to observe if the table is hygienic
or not. But there are some instances where colored tablecloths are
used like in themed events which are necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage to
make presentable and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and
the floor. There should be a ½ inch to 1 inch gap in between.
6. Make sure that the tablecloth is bent much and not loose. It may
affect the overall appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8. Direct safety and sanitation at all times to prevent further accidents.
9. Clean as you go (CAYGO).

Principles
1. Form – is defined as the overall profile for your work.
2. Accent – things that you place which gives emphasis to the skirting. It
may be sequins, tassels etc.
3. Texture – the state of materials used. Whether coarse, smooth, shiny,
etc.
4. Contrast – it is where opposite attracts to each other. May be in color
combination or in general look with the flowers.
5. Space – refers to the gap within the table skirting techniques used.

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 6. Harmony – this indicates a fused and unified look for the skirting
creation.
7. Balance and Proportion – simply denotes that what is on the right side
should be also what is in the left. It must look perfectly the same at
which angle you may see.

The Rule “Secure the First Side before the Other”

1. Place the tablecloth on top of the table.
2. Secure first the narrow sides. Put thumbtacks on the first side.
Afterwards, pull the cloth and put some thumbtacks on the opposite
side.
3. Do the same thing on wide sides of the table.

The Parts
1. Unseen – also tagged as the back part. It is the area not usually seen
when facing the table. It is when the guest’s lap is positioned.
2. Side – there are two sides: right and left. Area next to the unseen.
Simple and normally basic technique is used.
3. Pillars – part where it creates a separation between the sides and the
focal.
4. Focal – the front part. Usually given attention and is the center of
attraction, a mixed of the basic and advance technique is used and
placed in this part.

The Table Setups

Table skirting is usually applied for buffet table setups for different
occasions. Forms and sizes differ but what’s important is that they are
connected to each other for us to perform table skirting. Below are some
buffet table setups where we could apply our skill.
(PICTURE)

The Designs
Now, get ready to practice your creative skill competency on table
skirting!
A. First Technique: Setting the Top Cloth
1. Spread the tablecloth across the table. Make sure the surface is
free from any bulges for this will affect the outcome of the design.

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 2. Tightly pin the excess garment of the tablecloth using thumbtacks
to the under portion of the table. Make sure it is very tight for this
will be the base of our designs.
B. Second Technique: Single Pleats
1. Use thumbtacks to tightly hold the skirting cloth and tablecloth to
the table.
2. Measure or estimate the length of the pleats of your chosen
design.
3. Pin the skirting cloth base on the length of the pleats you want to
make.
4. Fold the skirting cloth according to your length and pin the edge.
Use this to measure the length of the next pleats and mark it with
a pin. This is done to maintain its proportion and consistency.
5. Fold back the skirting cloth and pin it. Now, you already have the
first pleats.
6. Repeat the procedures to make the next pleats.
7. Finish three consecutive single pleats.
C. Third Technique: Double Pleats
1. To start the double pleats, repeat the procedures done in the
single pleats.
2. Get the half measurement of your desired length and pin it.
3. Fold the cloth twice the length of the latter. (half measurement)
4. To maintain the consistency and its proportion, use the latter to
measure the next pleats and mark it using the pin.
5. Get the center of the folded cloth, spread it towards the base and
pin both sides.
6. The final output – three double pleats.
D. Fourth Technique: Diamond Pleats
1. Do the procedures for the single pleats.
2. Repeat the procedures but make sure you have ½ or ¼ space of
your desired length for every folded cloth. Make consecutive folds
that would be divisible by two (we will pin it together).
3. Now, measure the space between the folds just to make sure.
4. Pin the measured spaces.
5. Start the next folds from the measured spaces.
6. Get the center of the fold and press it. This is called a candle.
Make sure that the candle will all be aligned with each other.
7. Put the two candles and pin it together.
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 8. Do the same for every candle.
9. Put the two folds together from the pinned candles.
10. Do the same procedures for the next folds; make sure that all
pons are aligned properly.
11. Diamonds made from ten candles.
E. Fifth Technique: Diamond Pleats for Corners (Pillars)
1. Do the procedures when making candles but disregard putting
spaces for every fold.
2. Repeat the procedure until you get the desired number of pleats.
3. Use the first fold to measure the next folds.
4. Pin every fold. Repeat the procedures, making folds that will be
divisible by two.
5. Press the center of the folds to make candles.
6. Get the two folds from the center and pin it.
7. Get the candles from the left and pin it to the paired candles.
8. Do the same procedure to the right side.
9. Get the next pleat to the left and pin it again. Have a small length
of allowance for every pin.
10. Do the same procedure in the right side.
11. Do the procedures when making a diamond (gather the pleats
together and make the shape).
12. Make sure that the small diamonds made were all in proportion.
13. Sample diamond corner.
F. Sixth Technique: Butterfly Pleats
1. Make several folds from the lower edge of the skirting cloth.
2. Pin the folds together making a crumpled cloth.
3. Arrange both sides of the folded and pinned pleats.
4. Spread both sides to make a beautiful butterfly.
G. Seventh Technique: Rose Pleats
1. Repeat the procedures for making a butterfly in a corner or pillar.
2. Arrange the right side of the folds, gathering the garment together
and pinning it.
3. Repeat procedure number 2.
4. Make as many clusters as you can, depending on your chosen
design.
5. Insert your finger to the back of the fold and pull it, arranging it
very beautifully.
6. Repeat the steps for the next folds.
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 7. Three roses were made. This is also called ruffles.

The skirting designs can be made out of anything in your mind. You
could make any design you wish based on how creative you can get!
Here are some of the creative table skirting designs and concepts for
your practice.

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 Competency-based Learning Date Developed: Document No.
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 TASK SHEET 1.3-3.a

Title:Creative Table Skirting

Performance Objective: Given the figures on the different table skirting

techniques, you should be able to demonstrate the seven techniques and
identify them under time pressure.

Supplies/Materials:table, tablecloth, skirting cloth, pins, thumbtacks,

beads, sequin, tassel

Equipment:

Steps/Procedures:
1. Perform the seven table skirting technique individually and identify
them.
2. Each technique should be done under time pressure of 1 minute each

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Table skirting designs are executed properly and appropriately

according to the required style.
Presentations of the table skirting designs areappropriately
demonstrated using the correct procedure.
Demonstration is presented within the allotted time.

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 TASK SHEET 1.3-3.b

Title:Creative Table Skirting

Performance Objective: Given individual practice on the different table

skirting techniques, you should be able to demonstrate by group one
creative buffet table skirting.

Supplies/Materials:table, tablecloth, skirting cloth, pins, thumbtacks,

beads, sequin, tassel

Equipment:

Steps/Procedures:
1. Form a group composed of 2-3 persons.
2. Perform a creative buffet table skirting to be presented and judged.
3. Each buffet table skirting should be done under time pressure of 2
hours.

Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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 PERFORMANCE CRITERIA CHECKLIST

Yes No
Did you…………….

Buffet or display tables are skirted properly taking into account

symmetry, balance and harmony in size and design.
Buffet table skirting designs are executed properly and
appropriately according to the required style.
Demonstration is presented within the allotted time.

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 4 Set the Mood/Ambiance in the Dining

Room Area
CONTENTS:
Setting the mood/ambiance
ASSESSMENT CRITERIA:
1. Lights are adjusted according to time of the day.
2. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
3. Appropriate music is played when applicable.
4. Floors/carpets are cleaned and made sure are dry.
5. Air-condition or cooling units are adjusted for the comfort of the
guests.
6. Decorations are set-up according to theme or concept of the dining
room.
CONDITIONS:
Student/ trainee must be provided with the following:
1.
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation

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 3. Demonstration of Practical Skills

LEARNING EXPERIENCES

Learning Outcome No. 4: SET THE MOOD/AMBIANCE OF THE DINING

AREA

Learning Activities Special Instructions

Read Information Sheet 1. 4-1on Read and understand the
setting the mood/ambience information sheet and Check
Answer Self check 1.4-1 yourself by answering the Self-check.
Compare your answers with Answer You must answer all questions
Key 1.4-1 correctly before proceeding to the
next activity.

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 INFORMATION SHEET No. 1.4-1
Setting the Mood/Ambience

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Apply the techniques involved in welcoming and greeting the guests.

In this section, skills on welcoming and greeting the guests will be discuss
to be able the students learn the basics procedures the techniques involved.

Ambience
Ambience is the atmosphere, mood, character or feel of the
restaurant.
The way in which you lay the tables creates an atmosphere and sets
the scene for the meal ahead. Original touches for presenting everyday
items, such as napkins, transforms the functional dinner to something
really special.
1. Lighting
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 Lighting in the restaurant creates the mood for the dining
experience. Candles create an intimate atmosphere, as long as guests
can still see what they are eating. Bright lights are more suitable for a
high turnover fast food establishment.
2. Room Temperature
The experience of eating out should be pleasurable, relaxed and
comfortable. If the room is too hot, it quickly becomes uncomfortable
and stuffy, so ventilation and cooling are necessary considerations for
summer. In winter it is also important that customers can take off
their overcoats and eat in comfort, without becoming too cold. Log
fires are enticing features of some winter dining rooms.
3. Music
Soft ballads and instrumental music is suitable for most dining
areas. People want to be able to have a conversation white eating.
However, this is often dependent on the theme of the restaurant, some
restaurants feature loud popular music to attract customers.

4. Flowers and other decorations

Type and position of flowers and other decorations should be
selected with consideration of customers’ needs. They should not be
intrusive that you cannot see the person who is sitting opposite you at
the table! Objects on the table must be kept below the eye level of
guests when seated.
Flowers should not have a strong scent as this can overpower
the aroma of the food and wine served.
Centerpieces should not overwhelmed or interfere with the table
setting or service to the table.
5. Privacy
The privacy of customers in the restaurant needs to be taken
into consideration, to ensure their comfort. Tables should be placed
far enough apart so that wait staff can move freely between them, and
not invade the customers’ space or bump them (it is customary to
allow 90 cm between tables). Tables should not be placed too close to
high-use areas such as the waiters’ station, bathroom or the service
doors from the kitchen. Near the main door tends to be a draughty
area due to the constant opening and closing of the door, so tables are
best sheltered from this area.
Some restaurants use partitions or screens to increase the
privacy of tables in difficult areas. Remember to keep the emergency
exits clear at all times to ensure the safety of patrons.
6. Background noise
Calm, relaxing environment is essential for a great dining
experience. Customers should not be disturbed by noise from
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Module Title:
Preparing the Dining Castro
Room/Restaurant Area for
Service
 thekitchen, loud staff or noisy workers. Often people on tables for two
tend to like a quieter and more private corner of the restaurant, so
avoid placing them near a large group that may become noisy.
The main entrance of the restaurant is often the checkpoint for
the customers’ perception of the establishment and table setting. The
goal is to make a good impression with a perfectly uniform setting
throughout the restaurant presented to guests when they enter.

Self-Check No. 1.4-1

True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Ambience is the atmosphere, mood, character or feel of the
restaurant.
2. Bright lights are more suitable for a low turnover fast food
establishment.
3. The experience of eating out should be pleasurable, relaxed and
comfortable.
4. Loud popular music is suitable for most dining areas.
5. Flowers should have a strong scent as this overpower the aroma of the
food and wine served.
6. Centerpieces should not overwhelmed or interfere with the table
setting or service to the table.
7. Table should be placed too close to high-use areas such as the
waiters’ station, bathroom or the service doors from the kitchen.
8. Tables are best sheltered near the main door because it tends to be a
draughty area.
9. Often people on table for four tend to like a quieter and more private
corner of the restaurant.

Competency-based Learning Date Developed: Document No.

Material for (Food and Beverage June 2017
Issued by:
Services NCII)
Page 123 of
Developed by: Revision No.
Ma. Joyce N. De
124
Module Title:
Preparing the Dining Castro
Room/Restaurant Area for
Service
 10. The main entrance of the restaurant is often the checkpoint for
the customers’ perception of the establishment and table setting.

Answer Key for Self-Check No. 1.4-1

TRUE OR FALSE

1. T
2. F
3. T
4. F
5. F
6. T
7. F
8. T
9. F
10. T

Competency-based Learning Date Developed: Document No.

Material for (Food and Beverage June 2017
Issued by:
Services NCII)
Page 124 of
Developed by: Revision No.
Ma. Joyce N. De
124
Module Title:
Preparing the Dining Castro
Room/Restaurant Area for
Service