Table Lay-Out and Set-Up

Table Lay-out and Set-up
- The standard set up of a restaurant varies depending on the type of service and the requirements of
customers. Fine dining usually require pre set-up of tables before service begins.
Standards of Table Set-up

1. Completeness
- All needed appointments are set-up on the table prior to serving orders.
- Place mat or Cover plate is set up at the center of the cover.
- Condiments are set up before service.
2. Cleanliness and condition of equipment

- All appointments are immaculately clean and sanitized.
- No wobbly table and chairs.
- No chipped/stained glasswares and chinawares.
- No damaged cutleries.
- Fresh and clean linen should be used.
3. Balance
- Even spacing is considered between chairs and tables.
- Cutleries are aligned properly.
- For the same order of drink/food, the same glass and cutleries in all tables are set up.
4. Order
- All table appointments are placed on the appropriate side of the cover.
 Right side: glasses, cup and saucer, spoon, knife and cocktail fork.
 Left side: fork, bread and butter plate with butter knife/spreader and side dishes
 Table Napkin and/or Cover plate is placed at center of the cover.
 Dessert spoon and fork are placed 1 inch on top center of the cover plate.
 Water goblet is placed 1 inch on top of the dinner knife.
 Required condiments and centerpiece are placed at the center of the table
5. Eye appeal
- The whole set up should look presentable.
6. Timeliness
- Set-up is completed on-time at least 30 minutes prior to the start of operation.
Cover
- It is a place setting for one guest.
- It can also be used to indicate the number of guests.
- Covers will vary depending on the menu, the reservations and specific customer requests.
- There are two type of covers:
1. A la carte cover
2. Table de hote cover
Set-up procedure
1. Lay down the table cloth. Make sure the cloth is clean and well-ironed.
2. Check and align tables and chairs.
3. Carry cutleries to the table using a bar tray.
4. If a pre set-up is required, follow the needed requirements in accordance with the service style of the
restaurant.
- Basic Set-up/ American Set-up
- English Set-up
- French Set-up
- Russian Set-up
Sequence of Table Service
- Food service procedure varies considerably throughout the industry. Whether an establishment
offers a traditional style of service, modern service or its own particular variation is of little
importance; what matters is that the establishment is consistent in the services it offers.
Sequence of Table Service
Welcoming and Greeting the guest
Escorting the guest to their tables
Seating the guest
Opening the table napkin
Serving of water
Presenting the menu and taking order
Placing the orders to the kitchen and/or bar
Correct the cover or table set-up
Presentation of wine list and doing wine service
Picking up and assembling the order
Serving food according to standard sequence
Clearing of the table
Offering and serving after-dinner drinks or coffee/ tea
Crumbling/brushing down the table
Presenting /Settling of guest check
Bidding goodbye and thanking the guest
Table Service
Phraseology:
PHRASEOLOGIES
Receptionist: Good morning Sir/Ma’am! Welcome to Good Taste Restaurant. How may
I help you?
Guest: I will dine in.
Receptionist: Do you have any reservation Sir/Ma’am?
Guest: Yes, I do have.
(If none, receptionist will say, “May I suggest a table for you Sir/Ma’am?"
“Table for how many Sir/Ma’am?
“This way to your table Sir/Ma’am.”)
Receptionist: May I know under what name Sir/Ma’am?
Guest: Under Mr./Ms.__________________, please.
Receptionist: Would you mind to stay at the lounge Sir/Ma’am and I’ll just verify your
reservation?
Guest: Alright! Thank you!
Receptionist: Sir/Ma’am, you have a reservation for two. This way to your table. (Lead
the customer towards his/her table.)
Receptionist: (Assist the customer in seating.) This is ________, he will be your waiter
for the rest of the service Sir/Ma’am.
Waiter: Good morning Sir/Ma’am. May I open the table napkin for you Sir/Ma’am?
Guest: Ok. Thanks!
(Say excuse me and get the pitcher for water service)
Waiter: (Do the water service). May I serve you a glass of water Sir/Ma’am?
Guest: Ok!
Waiter: Excuse me for a while Sir/Ma’am, I’ll just get the menu for you.
Guest: (Nodded)
Waiter: Excuse me Sir/Ma’am, may I present the menu for your selection. (If the
customer takes time in choosing their orders, you may say, “You may call my attention
once you are ready for your orders Sir/Ma’am”.)
Guest: No problem. Thank you!
Waiter: If you’re ready Sir/Ma’am, may I take now your order?
Guest: Can I have this…..?
Waiter: Ok Sir/Ma’am. (Do suggestive selling.)
Will that be all Sir/Ma’am?
Guest: Yes
Waiter: May I just confirm your orders Sir/Ma’am, (state all the names of his/her
orders)
Did I get it right Sir/Ma’am?
Guest: Yes
Waiter: May I get back the menu Sir/Ma’am?
Thank you Sir/Ma’am and please wait for the preparation of your order.
Waiter: (Place the orders in the kitchen and bar. Announce it to notify the staff on-post.)
Waiter: Excuse me Sir/Ma’am, May I just adjust the set-up? (Correct the table set-up
according to the orders of the customer. Either you will adjust or add table
appointments in each cover.)
Guest: (Nodded.)
Waiter: (Do the Wine Service.)
Waiter: Here is your appetizer Sir/Ma’am, a fresh serving of Prawn and Mango
Cocktail. Enjoy! (Serve food according to the sequence standard-appetizer to dessert)
Guest: Ok! Thanks!
Waiter: (Once the guest is done, clear the customer’s table.) Are you done with your
dish Sir/Ma’am? How was the food Sir/Ma’am? May I know clear your soiled dishes
Sir/Ma’am?
Guest: Ok! Thanks!
Waiter: Do you like to end your meal with a cup of coffee or tea Sir/Ma’am?
Guest: Yes, please! Can I have a cup of coffee?
Waiter: What type of coffee do you prefer Sir/Ma’am? Brewed coffee, Cappuccino,
Macchiato or Iced coffee?
Guest: Brewed coffee, please.
Waiter: Ok Sir/Ma’am? (Serve the after-dinner drinks.)
Waiter: Excuse me Sir/Ma’am, may I present your bill. (Use the cash tray or bill folder
in presenting the bill)
Waiter: Sir/Ma’am I received _________. Please wait for your change. (If the customer
has a change.)
Guest: (Nodded.)
Waiter: Here is your change Sir/Ma’am.
Waiter: May I accompany you to the door Sir/Ma’am?

Thank you for your patronage. We look forward to see you again. Good day!

Table Lay-Out and Set-Up

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Table Lay-Out and Set-Up

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Table Lay-out and Set-up

Standards of Table Set-up

2. Cleanliness and condition of equipment

Sequence of Table Service

Welcoming and Greeting the guest

Escorting the guest to their tables

Seating the guest

Opening the table napkin

Presenting the menu and taking order

Placing the orders to the kitchen and/or bar

Correct the cover or table set-up

Presentation of wine list and doing wine service

Picking up and assembling the order

Serving food according to standard sequence

Clearing of the table

Offering and serving after-dinner drinks or coffee/ tea

Crumbling/brushing down the table

Presenting /Settling of guest check

Bidding goodbye and thanking the guest

Waiter: May I accompany you to the door Sir/Ma’am?

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