HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

The unit of competency, “Prepare the dining room/ restaurant area for
service”, is one of the competencies of Food and Beverage Services NC II, a
course which comprises the knowledge, skills, and attitudes required for a
TVET trainee to possess.
The module, Preparing the dining room/ restaurant area for
service the knowledge, skills and attitude required in researching general
information on food and beverage cocktails, and sharing in.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-checks, Operation Sheets, Task Sheets,
and Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheet and complete the self-checks.
 Perform the Task Sheets, Operation Sheets, and Job Sheets until you are
confident that your outputs conform to the Performance Criteria
Checklists that follow the said work sheets.
 Submit outputs of the Task Sheets, Operation Sheets, and Job Sheets to
your facilitator for evaluation and recording in the Achievement Chart.
Outputs shall serve as your portfolio during the Institutional Competency
Evaluation. When you feel confident that you have had sufficient
practice, ask your trainer to evaluate you. The results of your assessment
will be recorded in your Achievement Chart and Progress Chart.

You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

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 (Food and Beverage Services NCII)
COMPETENCY BASED LEARNING MATERIALS

LIST OF COMPETENCIES

No Unit of Competency Module Title Code

.

1 Prepare the dining Preparing the dining TRS512387

room/restaurant area for room/restaurant area
service for service

2 Welcome guests and take Welcoming guests and TRS512388

food and beverage orders take food and beverage
orders

3 Promote food and beverage Promoting food and TRS512389

products beverage products

4 Provide food and beverage Providing food and TRS512390

services to guests beverage services to
guests

5 Provide room service Providing room service TRS512391

6 Receive and handle guest Receiving and handle TRS512392

concerns guest concerns

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 MODULE CONTENT

UNIT OF COMPETENCY : Prepare the Dining Room/Restaurant Area

For Service
MODULE TITLE : Preparing the Dining Room/Restaurant Area
For Service
DESCRIPTION : 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-end-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 food service facility.

NOMINAL DURATION: 18 Hrs. (Basic)

18 Hrs. (Common)
320 Hrs. (Core)

LEARNING OUTCOMES:

At the end of this module, you MUST be able to:

1. Take table reservation

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

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 COMPETENCY SUMMARY

QUALIFICATION TITLE : FOOD AND BEVERAGE SERVICES

NCII
UNIT OF COMPETENCY : Prepare the Dining Room/Restaurant Area
For Service
MODULE TITLE : Preparing the Dining 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-end-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 food service facility.
LEARNING OUTCOME

Upon completion of this module, the trainees MUST be able to:

1. Take table reservation

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

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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 food service establishment is provided when
necessary.
6. Service or waiter’s stations are stocked 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.
Cleanliness and condition of all tables, tableware and dining room equipment
are checked.
9. Water pitchers and ice buckets are filled.
10. Electrical appliance or equipment like coffee pots, tea pots, plate warmers
etc. in the dining area are turned on and kept ready.
11. Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and dry.
12. Tables are set according to the standards of the food service
establishment.
13. In cases where the menu is pre-arranged or fixed, covers are set correctly
according to the predetermined menu.
14. Tableware and glassware are wiped and polished before they are set up on
the table.
15. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
16. Buffet or display tables are skirted properly taking into account symmetry,
balance and harmony in size and design.
17. Lights are adjusted according to time of the day.
18. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
19. Appropriate music is played when applicable
20. Floors/carpets are cleaned and made sure are dry.

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21. Air-condition or cooling units are adjusted for the comfort of the guests.
22. Decorations are set-up according to theme or concept of the dining room.

LEARNING OUTCOME NO. 3 Set-up the Tables in the Dining Area

CONTENTS:
1. Set up on table utensils according to the standards.
2. Tableware and glassware.
3. Buffet/display table skirting and napkin folding styles

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 food service establishment is provided when
necessary.
6. Service or waiter’s stations are stocked with supplies necessary for service.
7. All tableware and dining room equipment are cleaned, wiped and put in their
proper places.

CONDITIONS:
The following resources should be provided:
 Dining table
 Tableware’s
 Linen table napkin

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METHODOLOGY
 Lecture / discussion
 Demonstration
 Hands-on
 Video viewing
 Picture /photos/drawings

ASSESSMENT METHOD
1. Written and /or oral questions to test candidate’s knowledge on
table set up, tableware and glassware, table napkin folding, etc.

2. Practical/Demonstration on table napkin folding style

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 Learning Experience
Learning Outcome 3

Set-up the Tables in The Dining Area

Learning Activities Special Instruction

Read Information Sheet 1.3- This Learning Outcome deals with the
1 on “Set-up on table utensils development of the Institutional Competency
according to the standards”
Evaluation Tool which trainers use in evaluating
Answer Self-Check no. 1.3-1 their trainees after finishing a competency of
the qualification.
Check Answer base on the
Answer Key 1.3-1
Go through the learning activities outlined for
Perform Task Sheet No. 1.3- you on the left column to gain the necessary
1 on Table Napkin Folding
information or knowledge before doing the
Style
tasks to practice on performing the
Evaluates own performance requirements of the evaluation tool.
using the performance
criteria checklist 1.3-1
The output of this LO is a complete Institutional
Competency Evaluation Package for one
Read Information Sheet No. Competency of FOOD AND BEVERAGE NC II.
1.3-2 on “Tableware and
Your output shall serve as one of your
glassware”
portfolios for your Institutional Competency
Answer Self-Check no. 1.3-2 Evaluation for Set-up the tables in the
dining area.
Check Answer base on Self-
Check no. 1.3-2

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Read Information Sheet No. Feel free to show your outputs to your trainer
1.3-3 “Buffet/display table
as you accomplish them for guidance and
skirting and napkin folding
styles” evaluation.
Answer Self-Check no. 1.3-3

Check Answer base on Self-

Check no. 1.3-3

Perform Task Sheet No. 1.3-

3 on “Buffet/display table
skirting and napkin folding
styles”

Evaluates own performance

using the performance
criteria checklist 1.3-3

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 INFORMATION SHEET 1.3-1

Set-up on table utensils according to the standards

Learning Objectives:

After reading this information sheet, you must be able to Set up on table
utensils according to the standards

Proper Table Setting

Setting a table is not as difficult as
it seems. However, the more formal it
gets the more confusion can easily come
into play. Many of us can navigate a table
setting fairly easily. Even if we are unsure
of a particular utensil or cannot quite
decipher which order the courses will be
served in based on the setting, we can
make our way through by paying
attention to others. But when it comes to
being in charge of setting the table, one
can easily draw a blank. (Are these forks
different sizes? Do I have to count the
tines? Which order do the glasses go in?)
Breathe, we’ll start with the basics.

What Kind of Table Setting Do You Want to Create?

The three most common types of table settings are formal, casual, and
basic. Each place setting includes the utensils and dinnerware pieces that
would normally be used with the corresponding style of dining. The standard
set up of a restaurant varies depending on the type of service and the
requirements of customers. Fine dining usually requires pre-set up of tables
before service begins. This may not be practical for casual dining or cafeterias.
Pre-ordered menus will require a complete set-up before the arrival of guests.

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 Table Setting and Food Service

Table Setting -refers to the process of arranging tableware in correct, orderly

and attractive manner for enjoyable meals.

Food Service - the way the food is served to the diner.

The Do’s and Don’ts of Table Service

The Do’s When Setting The Table

 Do make sure that the chair just brushes the table cloth.
 Do remember the proper way to set a table.
 Do remember the rule of thumb: The place setting should be a thumb’s
length from the edge of the table.

The Do’s And Don’ts Of Handling Glassware, Flatware And Silverware

 DO use service try when setting or clearing a place setting (while guest is
present)
 DO NOT PICK UP glass by the bowl
 DO NOT PICK UP plate by your fingers or thumb gripping the rim of the
plate
 DO NOT PICK UP silverware by the handle (this leave a finger print)
 DO NOT PICK UP or touch any part of the silverware that will touch the
food.

When Placing Flatware, Silverware Or Glassware On A Table, Remember…

 DO PICK UP glass by the steam/base of the bowl.
 DO PICK UP plate by the rim/ edge of the plate.
 DO make sure that you pick up the silverware by the neck.

The Do’s And Don’ts Of Water, Wine And Multi-Course Service

Water Service
 Be sure to lift the glass of the table(by the stem)and bring the glass to
you before pouring.

Wine Service
 Wine label is facing the guest.
 The wine glass stays at the table.
 Slight twist of wrist to reduce drips & wipe the opening.

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With Multi-Course Service, Be Sure To Remember…
 Serve Guest: From the LEFT with your body open to the guest

When Clearing Courses, Remember…

 Clear Table: From the RIGHT, stack silverware once the plate is removed.
 DO REMEMBER- Clear the charger and bread plate before dessert is
served
 DO REMEMBER to pull down dessert setting.

 DON’T stack anything on the plate while it is in table and DON’T show
your back to the guest

Coffee Service
 Do remember coffee service is done with a service tray. Be sure to
handle cups, saucers and spoon properly.

Kinds of Table Setting

1. Formal - Requires more planning, detailed preparation, and elaborate

tableware than any of the other styles.

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 This is the style of place setting you will see used at fine dining
restaurants, formal events, and black-tie weddings. Designed for a six-course
meal including an appetizer, soup, salad, a starch, a protein, and dessert, this
setting employs more flatware and glassware than the other settings.

Steps to create a formal dinner table setting:

 Begin by placing an ironed tablecloth on the table.

 A serving plate goes in the center of the place setting.
 A bread plate should be placed to the top left of the serving plate. Place
a butter knife on top of the bread plate with the blade facing down, and
the handle towards the right.
 Silverware on the left side of the serving plate begins with the salad fork
on the outside, and the dinner fork on the inside.
 Silverware on the right side of the serving plate, from the inside out, will
consist of a dinner knife, salad knife, soup spoon, and tea spoon.
 All flatware should be evenly spaced, and the bottoms should line up
with the bottom of the serving plate.
 The dessert spoon should be placed directly above the serving plate, in
horizontal alignment with the handle towards the right.
 Place a water glass above the dinner knife.
 Place the white wine glass below the water glass and slightly to the right.
 Place the red wine glass above the white wine glass and slightly to the
right.
 A cup and saucer should be placed above the soup spoon and slightly to
the right.

2. Informal / Casual Table Setting - At an informal setting, fewer utensils are

used and serving dishes are placed on the table.

- Often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.

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 Informal / Casual Table Setting is commonly used at banquets and
luncheons, this setting is also referred to as an informal table setting. It's a
popular choice for wedding table settings and contemporary casual restaurants
that want to elevate their dining room decor. This setting is similar to a formal
table setting, but is designed for three courses instead of six. The flatware
provided will be enough for a soup or salad, main course, and dessert.

Steps to create a casual table setting:

 A serving plate should be placed in the middle of the table setting.

 A bread plate should be placed to the top left of the serving plate. Place
a butter knife on top of the bread plate with the blade facing down, and
the handle towards the right.
 Silverware on the left side of the serving plate begins with the salad fork
on the outside, and the dinner fork on the inside.
 Silverware on the right side of the serving plate, from the inside out, will
consist of a dinner knife, soup spoon, and tea spoon.
 Place a water glass above the dinner knife.
 Place the wine glass to the right of the water glass.

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 3. Basic Table Setting - This simple table setting is appropriate for all types of
restaurants and casual events. You’ll commonly see it used in diners and
family restaurants along with a placemat or a coffee cup. Using a basic table
setting makes your guests feel welcome and ensures they have the utensils
they need.

Steps to create a basic table setting:

 A serving plate should be placed in the middle of the table setting.

 A napkin is placed to the left of the plate.
 The fork rests on top of the napkin.
 A knife is placed to the right of the plate.
 A water glass or coffee cup is optional, placed above the knife and
slightly to the right

Styles of FORMAL Table Services

1. Russian service (International service)

Russian service, which is known as “Service a la russe” that means

service in Russian Style, is originated from the era of Tsars of Russia who
believed in ceremony and ritual. Though this type of service is gradually
reducing its popularity but still people prefer Russian service in case of great

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functions and state banquets. Russian service is also referred as “platter
service” since foods are positioned in well-decorated silver platters.

Russian
Service

2. English or Family Service

The waiter brings food on platters, shows to the host for approval, and
then places the platters on the tables. The host either makes food portions and
serves the guests or allows the waiter to serve. To replenish the guests’ plates,
the waiter takes the platters around to serve or to let the guests help
themselves. This is a common family service in specialty restaurants where
customers spend more time on premise.

English or Family Service

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3. American or Plate Service

The food is served on guest's plate in the kitchen itself in predetermined

portion. The accompaniments served with the food, the color, and the
presentation are determined in the kitchen. The food plates are then brought
to the guest. This service is commonly used in a coffee shop where service is
required to be fast

American or Plate
Service

4. French Service
It is very personalized and private service. The food is taken in platters and
casseroles and kept on the table of guests near their plates. The guests then
help themselves. It is expensive and elaborate service commonly used in fine
dining restaurants.

French
Service

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Two variants of French service
 Cart French Service − The food is prepared and assembled at
tableside. The guests select food from the cart while sitting at their
tables and are later served from the right. It is offered for small
groups of VIPs.
 Banquet French Service − The food is prepared in the kitchen. The
servers serve food on each individual’s plate from guest’s left side.
For replenishment, the servers keep the food platters in front of the
guests.

How do you know when a guest is done eating?

Resting cutlery etiquette is a method of non-verbal communication used

in formal dining service. The guest places their flatware on the dinner plate in a
certain position to signal their needs to the server. The benefit of
understanding cutlery etiquette is the server can meet the guest's needs
without interrupting the table's conversation. Understanding and observing
cutlery etiquette not only benefit the server by allowing them to anticipate and
fulfill the guest's needs seamlessly, but it also enhances the overall dining
experience.

By avoiding disruptive interruptions to the table's conversation, guests

can fully immerse themselves in engaging discussions and enjoy the company
of their fellow diners. It promotes an atmosphere of refinement, sophistication,
and attentive service, ensuring that every aspect of the dining experience is
thoughtfully catered to, from the culinary delights to the interpersonal
dynamics shared at the table.

Resting cutlery signals

Ready for the Next Dish - To signal that

the guest is finished with their plate and
ready for the next dish, the knife and fork
are placed in the shape of a cross on the
plate. It's customary to wait until all guests
are finished with their dish before Dated Developed
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Pause - If a guest needs to get up
from the table but doesn't want their
plate removed, they can use their
flatware to indicate they are taking a
pause. In this case, the knife and fork
are placed on top of the plate in the
shape of an inverted V.

Food Was Excellent - If a guest

wants to show their appreciation for
the dish, they will place their knife and
fork on top of the plate in a horizontal
position with the blade and tines
facing to the right.

Finished with Meal - To indicate that

the meal is over, the guest will place
the knife and fork side by side in a
vertical position on top of their plate.
When all guests are finished, it's a
good time to present the dessert.

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 Unhappy with Dish - If the guests are
unhappy with their dish, they will place
the knife and fork in the shape of an
inverted V with the knife inside the tines
of the fork. No server wants to see this,
but if it does happen, address the
situation immediately.

The importance in following the standard of serving

While service standards at each restaurant differ based on the restaurant
type, format, and theme, there are specific service standards and etiquettes
that remain common throughout. These standards are essential for success
because they outline the level of customer service offered at your restaurant
and serve as benchmarks for evaluating its quality over time, making it easier
to monitor and guarantee that the service is consistent and of the highest
calibre.

Service standards in a are important to the management team, the

employees, the customers, and also the prospective customers. Establishing
and executing service standards will help you develop a loyal following of
customers while also letting your staff know what is expected of them.

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SELF-CHECK 1.3-1

Multiple Choice

Instruction: Read the question carefully and encircle the correct answer.
1. Which table setting style demands meticulous planning, detailed
preparation, and extravagant tableware?
A. Casual table setting
B. Informal table setting
C. Semi-formal table setting
D. Formal table setting

2. Which type of setting is suitable for all types of restaurants and casual
events?

A. Basic Table Setting

B. Formal Table Setting
C. Informal Table Setting
D. Buffet Table Setting

3. What does the term "Table Setting" refer to?

A. Selecting the menu for a meal

B. Arranging tableware for enjoyable meals
C. Decorating the dining room for special occasions
D. Preparing the ingredients for cooking
4. In the English service style, what is the host's role in serving the guests?

A. The host prepares individual plates for each guest.

B. The host waits for the waiter to serve the guests.
C. The host shows the food to the waiter for approval.
D. The host helps the waiter in bringing food on platters.

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5. In the Cart French service style, how do guests select their food?

A. Guests are served individual plates by the waiter.

B. Guests go to a buffet table to select their food.
C. Guests choose from a cart brought to their table.
D. Guests place their orders with the waiter.
ANSWER TO SELF-CHECK 1.3-1

1. D. Formal table setting

2. A. Basic Table Setting
3. B. Arranging tableware for enjoyable meals
4. B. The host waits for the waiter to serve the guests.
5. C. Guests choose from a cart brought to their table.

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TASK SHEET 1.3-1

Title: Set-up on table utensils according to the standards

Performance Objective:

At the end of this practice trainees should be able to follow the

procedures in setting up formal table set-up and use appropriate
techniques required on table utensils according to the standards

Supplies / Materials:
 Table and Tableware

Procedure:

Perform/ set up a formal table setting

 Begin by placing an ironed tablecloth on the table.

 A serving plate goes in the center of the place setting.
 A bread plate should be placed to the top left of the serving plate.
Place a butter knife on top of the bread plate with the blade facing
down, and the handle towards the right.
 Silverware on the left side of the serving plate begins with the salad
fork on the outside, and the dinner fork on the inside.
 Silverware on the right side of the serving plate, from the inside out,
will consist of a dinner knife, salad knife, soup spoon, and tea spoon.
 All flatware should be evenly spaced, and the bottoms should line
up with the bottom of the serving plate.
 The dessert spoon should be placed directly above the serving
plate, in horizontal alignment with the handle towards the right.
 Place a water glass above the dinner knife.
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  Place the white wine glass below the water glass and slightly to the
right.

 Place the red wine glass above the white wine glass and slightly to
the right.
 A cup and saucer should be placed above the soup spoon and
slightly to the right

Assessment Method:

Demonstration / Performance Criteria Checklist

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Performance Criteria Checklist for Task Sheet 1.3-1

Trainee’s Name: _________________________________ Date: ________________

CRITERIA YES NO

1. Properly aligned plates and cutlery

2. Adequate spacing between place settings

3. Use of appropriate Tableware

4. Correct placement of napkins

5. Overall neat and organized appearance of the table setting

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 Information sheet 1.3-2
Tableware And Glassware

Learning Objectives:

After reading this information sheet, you must be able to identify

different types of tableware and understand the importance of proper
tableware maintenance.

The Importance of Tableware and Glassware

Tableware and glassware are
essential element of any elegant table,
both for everyday use and for special
occasions. Considered to be a set of
elements intended for serving on the
table, tableware and glassware has a
practical function, such as serving the
food in question, but can also be a
decorative addition to show off a
complete and attractive design.
Regarding the materials, there is a wide
variety on the market. In general,
everyday dishes are made of ceramic or
earthenware. While porcelain pieces are
usually reserved for more special
occasions.
Tableware also known as dinnerware or crockery are the dishes or
dishware used to set a table, serve and display food. It includes cutlery,
glassware, serving dishes and other useful items for practical as well as
decorative purposes. Tableware is used to set a table for eating a meal or for
serving food.
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 The nature of tableware varies from religion, culture and cuisine. It can
be categorized into four types – serve ware, dinnerware, silverware and
drinkware or glassware. Whether it is for daily use or a big party, there is
always tableware out there to suit every occasion. Here are the four types of
tableware’s and how it’s used!

Different Categories Under Tableware

 Serveware

Serveware is used for serving. This category comprises of serving bowls,

platters, salad bowls, dessert bowls, casseroles, soup pots, tea pots and any
other dishes that are used to bring and present food into the table. Utensils
such as serving spoons, ladles, pair of tongs and containers used for serving
drinks such as pitches are also classified under this category.

 Dinnerware

Dinnerware also known as chinaware or crockery, is comprised of

anything that is used to serve individual portions during a meal. Dinnerware
consists of an array of dishes that ranges from the basic plate and bowl to
more specialized dinnerware with unique shapes, colours and sizes for specific
purposes. The courses of meal served will influence the choice and
arrangement of dinnerware. It is usually made with materials such as
melamine, porcelain, glass, stoneware or earthenware.

Serveware and dinnerware examples

Show/service plate, 11-14” Dinner plate, 10” Salad plate, 7-8” Fish plate, 8-9”

Dessert plates, 7-8” CupsNo.:

Bread plates, 6”Documents
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  Silverware

Silverware also known as flatware, is comprised of cutlery such as

spoons, forks and knives. They may vary in size and shape depending on the
variety. Silverware comes in different price points where you can choose from
depending on your budget. Silverware means the sliver plates that are used in
hotel while serving the guests. Though silverware is designed for long lasting
performance however since these are very thin so proper care and regular
cleaning can make your silverware usable for many years.

Silverware examples

 Glassware

Glassware is used to describe any item that can be drunk from. This
category of tableware is comprised of mugs, cups and glasses. Drinkware
comes in different shapes and sizes; the specific glass is usually chosen
depending on the beverage or theme of the occasion.

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Glassware examples

Importance of Proper Tableware Maintenance

Tableware and glassware are essential elements of any dining
experience, contributing to both the aesthetic appeal and functionality of the
table setting. To ensure that guests receive a memorable dining experience, it
is crucial that tableware and glassware are properly cleaned and polished
before being set up on the table. Wiping and polishing these items serve
several purposes. Firstly, it removes any dust, fingerprints, or smudges that
may have accumulated, ensuring a pristine and visually appealing appearance.
A clean and polished tableware and glassware not only elevate the overall
presentation but also reflect the establishment's commitment to hygiene and
attention to detail.

Moreover, A polished surface reduces the risk of residue or watermarks,

ensuring that guests can fully enjoy their dining experience without any
distractions. By prioritizing the cleanliness and appearance of these items,
establishments can leave a lasting impression on their guests and ensure that
they have a memorable and satisfying dining experience.
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The Use Appropriate Tableware
There is nothing quite like a well-set table, it can be a showstopper –
impressing your guests and creating a talking point. Choosing the right
tableware for your table setting is the key. All the elements of a table setting
need to work together to create a tablescape that will make your table as
inviting as the food you’re about to serve.

Selecting and using the appropriate tableware is crucial for enhancing

the dining experience and creating an aesthetically pleasing table setting. The
right choice of tableware can elevate the presentation of a meal, complement
the cuisine being served, and add a touch of elegance to any dining occasion.

Here are some considerations when it comes to using appropriate tableware:

 Matching the Occasion: Different occasions call for different tableware

styles. For formal events or upscale restaurants, fine china or porcelain
sets are commonly used. In contrast, casual or everyday dining may call
for stoneware or ceramic tableware, which offers durability and a more
relaxed atmosphere.

 Coordinating with the Theme: Consider the overall theme or style of your
dining event. Whether it's a holiday gathering, a themed party, or a
special celebration, selecting tableware that complements the theme can
enhance the overall experience.

 Considering the Cuisine: The type of cuisine being served can also guide
your choice of tableware. Different cultures and cuisines have their own
traditional tableware

 Attention to Detail: Pay attention to the finer details when setting the
table. Ensure that tableware is clean, polished, and free of any defects.
Arrange the tableware in an organized and visually pleasing manner,
allowing sufficient space for each item.

By using appropriate tableware, you enhance the overall ambiance,

elevate the presentation of the meal, and create a more enjoyable dining
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experience for your guests. Consider the occasion, theme, cuisine, and
practicality when selecting and arranging your tableware to create a
memorable and visually appealing setting.

Self-Check no. 1.3-2

Fill in the blank

Instructions: Read each sentence carefully. Identify the missing word(s)

indicated by the blank(s) in the sentence.

_________________1. Are the most essential elements of any dining

experience, contributing to both the aesthetic appeal and functionality of
the table setting.

_________________2. This category of tableware is comprised of mugs,

cups and glasses and comes in different shapes and sizes.

_________________3. This category comprises of serving bowls, platters,

salad bowls, dessert bowls, casseroles, soup pots, tea pots and any other
dishes that are used to bring and present food into the table.

_________________4. To ensure a memorable dining experience, it is crucial

that tableware and glassware receive ____________ and ____________
before being set up on the table

_________________5. The tableware in an organized and visually pleasing

manner is essential, allowing sufficient space for each item.

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ANSWER TO SELF-CHECK 1.3-2

1. Tableware
2. Glassware
3. Serveware
4. Proper cleaning and polishing
5. Arranging

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 Information sheet 1.3-3
Buffet/Display Table Skirting And Napkin Folding Styles

Learning Objectives:

After reading this information sheet, you must be able to know about
Buffet/display table skirting and napkin folding styles

Table skirting and its importance

Table skirting is a type of tablecloth that is used to cover table legs
during food service in a dining room, restaurant, banqueting hall or event
venue. As the name suggests, a party table skirt is a fabric that covers the
sides of the table and hangs down from the edge of the table to the floor giving
a beautiful look to event tables. It also helps hide any unsightly flaws and
imperfections to impart a refined and sophisticated flair.

A linen table skirt adds elegance and extra design to tables within your
establishment. Choosing neutral colors like white or black will add just a touch
of sophistication. When customers notice you have taken an extra step to
make the restaurant environment welcoming and stylish, it will make a
memorable impact.

Basic Types of Table Skirting

Single Pleats

Very basic pleats served

as the foundation for all table
skirting designs. The initial
pleat's breadth can be
measured using your hand; Dated Developed Documents No.:
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Knife Pleats

A single pleat known as a

knife pleat has each pleat's
tips sewn in the same
direction. Knife pleats got their
name because of how they
resemble a stack of knives.

Box Pleats
Box pleats table skirting
is a pleat that resembles a
quadrilateral because it has
two parallel folds that are in
opposition to one another.
Only the central portion of the
pleats are pinned, with the
ends of each fold being either
fastened or left unfastened.
Box pleats can be made in any
width, much like other forms of
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Arrow Pleats
Arrow pleats table
skirting is a loose box pleat,
and the top half contains folds
that resemble an arrow. This
technique could be used as an
alternative to the single pleat
form if you want a traditional
table skirting but are short on
time because of its simplicity
and ease of execution.

Diamond Pleats
Another secondary
pattern that is frequently used
on box pleats and accordion
pleats is diamond pleats table
skirting. It is made by
alternating pinching the
creases of two nearby pleats to
create a diamond pattern. To
make the design more
appealing, you can build
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require a lot more pins.
Table Napkins
Practical and Decorative Addition to Every Table

The function of table napkins is

very simple – they are meant to wipe
food and drink from the mouth, and they
also can be used as a protection for
clothing while eating. Napkins – and
especially linen napkins as they are
extremely absorbent – are also used as
coasters when serving a drink, or serve
as a dishtowel to soak up small spills of
liquids at the table.

Apart from practical use, linen

napkins are very decorative as well.
They can be found in a vast assortment
of colors, patterns and styles

Napkins, or serviettes, are the final decorative touch on the table setting and
they are used to wipe the mouth or protect clothing.

They are defined by three separate purposes:

1. Napkin is meant for protecting your clothes. When we sit down, we

open the napkin and place it on our lap. Napkin should be big and thick enough
to serve this purpose. If it’s a size of a postal stamp, it protects no-one, and a
thin napkin can’t fend off any splatters.

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 2. Napkin is used for wiping the corners of the mouth. The fabric should
be absorbent enough for this purpose. If the print on the fabric is too
decorative, napkin loses some of its absorbency, so bare that in mind when
designing your napkins’ printing patterns. When the napkin is soft enough,
wiping the corners of your mouth is a pleasant experience.

3. Napkins are decorations that finish a beautiful table setting. Beautiful

folds, and occasion or theme appropriate color scheme take the table setting
to a next level and make it a memorable experience.

Most common napkin folding techniques

1. The Candle 6. The Lady Windermere’s
Fan
2. The Pyramid 7. The Clown’s Hat
3. The Goblet Fan 8. The Rosebud
4. The Cardinal’s Hat 9. The Crown
5. The Bird of Paradise 10. The Arum Lily

Steps and Procedure:

The Candle

1. Fold napkin in half diagonally.

2. Fold down base 1/3 of the way.

3.Turn napkin over and roll from

bottom to top.

4.Tuck corners inside cuff at base of

fold and stand.

5. Turn one layer of point down and

set on base

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 The Pyramid

1. Fold napkin in half diagonally.

2. Fold corners to meet top point.
3. Turn napkin over and fold in half.
4.Pick up at center and stand on base
of triangle.

The Goblet Fan

1.Fold napkin in half.

2.Pleat from bottom to top.
3.Turn napkin back 1/3 of the way on
right (folded) end and place into
goblet.
4. Spread out pleats at top.
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The Bird of Paradise

1. Fold napkin in half, and then half

again horizontally.
2. Then fold in half diagonally with
points on the top and facing up.
3. Fold left and right sides down
along center line, turning their
extended points under.
4.Fold points of bottom corners
underneath and fold in half on long
end.
5.Pull up points and arrange fabric on
a surface.

The Cardinal’s Hat

1. Fold napkin in half diagonally.

2. Fold corners to meet at top point.
3. Turn napkin over with points to the
top, fold lower corner 2/3 way up.
4. Fold back onto itself.
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6. Open base of fold and stand
upright.
The Lady Windermere’s Fan

1. Fold napkin in half.

Make 1/2
2. Fold in half with pleating on the
outside.
3. Fold upper right corner diagonally
down to folded base of pleats and
turn under edge.
4. Place on table and release pleats
to form fan.

The Clown’s Hat

1. Fold napkin in half bringing bottom

to top.
2. Holding center of bottom with
finger, take lower right corner and
loosely roll around center, matching
corners, until cone is formed. Dated Developed Documents No.:
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4. Turn and stand on base.

The Rosebud

1. Fold napkin in half diagonally.

2. Fold corners to meet at top point.
3. Turn napkin over and fold bottom
2/3 way up.
4. Turn napkin around and bring
corners together, tucking one into the
other.
5. Turn napkin around and stand on
base.

The Crown

1. Fold napkin in half diagonally.

2. Fold corners to meet at top point.
3. Fold bottom point 2/3 way to top
and fold back onto itself.
4. Turn napkin over bringing
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6. Open base of fold and stand

The Arum Lily

1. Fold napkin bringing bottom up to

top.
2. Fold corners to top.
3. Fold bottom point up to 1” below
top.
4. Fold point back onto itself.
5.Fold down each of points at top and
tuck under edge of folded-up bottom.
Fold down one layer of top point and
tuck under base fold.
6. Turn napkin over and tuck left and
right sides into each other.
7. Open base and stand.

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Self-Check no. 1.3-3

True or false

Instructions: Write TRUE if the statement is correct and FALSE if it is wrong

__________1 The "Rose" napkin folding style resembles a blooming flower.

__________2. The "Pyramid" napkin folding style creates a one-dimensional

shape.

__________3. The "Crown" napkin folding style resembles a regal headpiece.

__________4. The "Bird of paradise" napkin folding style resembles a flower.

__________5. The "Arum Lily" napkin folding style is inspired by the beauty of
aquatic flowers.

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ANSWER TO SELF-CHECK 1.3-3

1. T

2. F

3. T

4. F

5. T

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TASK SHEET 1.3-3.a

Title: Table Napkin Folding

Performance Objective:
 Given the material needed, you should be able to follow the
procedures in making The Candle Fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half diagonally.
6. Fold down base 1/3 of the way.
7.Turn napkin over and roll from bottom to top.
8.Tuck corners inside cuff at base of fold and stand.
9. Turn one layer of point down and set on base

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.b

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Pyramid fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half diagonally.
6. Fold corners to meet top point.
7. Turn napkin over and fold in half.
8. Pick up at center and stand on base of triangle.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.c

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Goblet Fan fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5.Fold napkin in half.
6.Pleat from bottom to top.
7.Turn napkin back 1/3 of the way on right (folded) end and place
into goblet.
8. Spread out pleats at top

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.d

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Cardinal’s Hat fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half diagonally.
6. Fold corners to meet at top point.
7. Turn napkin over with points to the top, fold lower corner 2/3 way
up.
8. Fold back onto itself.
9. Bring corners together tucking one into the other.
10. Open base of fold and stand upright.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.e

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Bird of Paradise fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half, and then half again horizontally.
6. Then fold in half diagonally with points on the top and facing up.
7. Fold left and right sides down along center line, turning their
extended points under.
8.Fold points of bottom corners underneath and fold in half on long
end.
9.Pull up points and arrange fabric on a surface.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.f

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Lady Windermere’s Fan
fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half. Make 1/2
6. Fold in half with pleating on the outside.
7. Fold upper right corner diagonally down to folded base of pleats
and turn under edge.
8. Place on table and release pleats to form fan.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.g

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Clown’s Hat fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half bringing bottom to top.
6. Holding center of bottom with finger, take lower right corner and
loosely roll around center, matching corners, until cone is formed.
7. Turn napkin upside down, then turn them all around.
8. Turn and stand on base.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.h

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Rosebud fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half diagonally.
6. Fold corners to meet at top point.
7. Turn napkin over and fold bottom 2/3 way up.
8. Turn napkin around and bring corners together, tucking one into
the other.
9. Turn napkin around and stand on base.

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.i

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Crown fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin in half diagonally.
6. Fold corners to meet at top point.
7. Fold bottom point 2/3 way to top and fold back onto itself.
8. Turn napkin over bringing together, tucking one into the other.
9. Peel two top corners to make crown.
10. Open base of fold and stand upright

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Assessment Method:

Demonstration / Performance Criteria Checklist

TASK SHEET 1.3-3.j

Title: Table Napkin Folding

 Performance Objective: Given the material needed, you should be

able to follow the procedures in making The Arum Lily fold

Supplies / Materials:
 Table and Linen table napkin

 Steps / Procedure:

1. Prepare and check the needed materials

2. Assemble the materials
3. Carefully follow the procedures
4. Lay the table napkin face-down Infront of you
5. Fold napkin bringing bottom up to top.
6. Fold corners to top.
7. Fold bottom point up to 1” below top.
8. Fold point back onto itself.
9.Fold down each of points at top and tuck under edge of folded-up
bottom. Fold down one layer of top point and tuck under base fold.
10. Turn napkin over and tuck left and right sides into each other.
11. Open base and stand.

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Assessment Method:

Demonstration / Performance Criteria Checklist

Performance Criteria Checklist for Task Sheet 1.3-3

Trainee’s Name: _________________________________ Date: ________________

YES NO
CRITERIA

1. Time Efficiency: The efficiency of the folding techniques in

terms of time required to complete each fold.

2. Precision: Precision and accuracy of the folds in the napkin.

Clean lines, consistent shapes, and symmetrical patterns.

3. Durability: Durability of the folded napkins. Maintain their

shape and structure throughout or if they are prone to
unraveling or collapsing.

4. Presentation: Presentation and aesthetic appeal of the

folded napkins.

5. Overall Impact: The overall impact and wow factor of the

folded napkins whether they leave a lasting impression on
guests or viewers.

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