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Name: Emrick Carbonell

Section: Rose

1. Why do we set the table?

1. To make dining easier and more comfortable on the part of the
2. To give a sense of security to the diner, knowing that all implements
needed in dining area within his/her reach.
3. To give the diner an enjoyable, aesthetic experienced.
4. To depict a style of living or a familys way of life, values, and
2. Enumerate the standards of table set-up and explain each.
a. Completeness
All needed utensils; china wares, glasses band other
equipment are set up on the table prior to serving orders.
Coffee/tea must go with sugar and milk/creamer.
Placemat is set up when the table is not cover with tablecloth.
It is placed at the center of the cover.
Required condiments are set up before service.
Client requirements as stated in the event order are available
properly installed before the start of the function.
If pre-set up is made, the additional cutleries are completed
prior to serving orders.
b. Cleanliness and Condition of Equipment
All pre-set equipment must be immaculately clean, sanitized
and with sanitizing detergent, woped dry, and free of sports or
water marks.
No wobbly tables or chairs.
No chipped/stained glasses.
No damaged tines of cutleries.
Linen is fresh, clean without sports or stains and not wrinkled.
Placemats are clean and without foul odor.
c. Balance and Uniformity

There is even spacing between chairs and cover

Cutleries are spaced at least inch from the edge
Same equipment is set-up for the same order
Cutleries are aligned properly, with the same distance from
the edge

d. Order

All service equipment are placed on the appropriate side of

the cover
The glasses, cup, saucer, spoons, knifes and cocktail
fork are on the right side
Fork and side dishes are on the left side.
Folded paper napkin (if used) on the right side under the
Water glass is set up on the right side, about an inch on
the top of the knife
Required condiments as well as flower vase are placed
at the center of the table.
The cutleries are arranged in proper sequence following the
order by which they will be served.
e. Eye Appeal

The whole set up looks presentable

Presidential and buffet tables are skirted for banquet functions
Appropriate colour combinations are used
No eye sore is seen in the dining area
Appropriate centrepiece and other decors are provided for

f. Timeless
Set up is completed on time at least 30 minutes prior to the start
of operations or banquet functions
3. Why do we need to follow the proper procedure in setting up a
Answer: When we set up a table, it must be followed in order to the
conscientious waiter has everything ready and a place easily accessible
for the time when it is needed. Aside from that it also looks organized and
clean, through these it can make a presentable and good-looking table
setup which can whet the appetite of the eaters, or guests. It is also
important to avoid confusion in getting the desired utensils when eating.
4. Enumerate the styles of table service, explain each and give its
advantages and disadvantages?
a. French Service
-This type of service involves table side preparation.
Person finishing cooking the food in front of a guest

Food is partially prepared in the kitchen and brought to us

table on a cart (gueridon)
Table has a small heating unit (rechaud) to help prepare the
Chefs normally performed the cooking and received the
title (chef de rang)
Assistants known as ( commis de rang ) (assist chef , bring
food and clear plates)
Must be skilled to performed cooking but have excellent
presentation skills as well
Considered a profession as this style became fashionable

High degree of attention to guest
Slow service
Lower cost due to compensation of chefs
Highly skilled staff needed
Staff always performing
Consistency among chefs
Ventilation of restaurant
Using gueridons allows for less tables and
Equipment expanses
Longer service times
High cost meal

b. Russian Service
-Russian service is very formal and elegant and the customer
is given considerable personal attention.
All food cooked and portioned in kitchen away from guests
All foods are attractively presented to guests on silver trays
Service persons served food to guest from trays

Skill needed to serve from platter

Tables positioned to ease service
Possible cold food due to waiting
Cost of equipment
Last person has unappetizing platter

Skill needed to serve from platter

Tables positioned to ease service

Possible cold food due to waiting
Cost of equipment
Last person has unappetizing platter

c. American Service
-This type of service is used for fast customer service.
Minimum table appointments are laid on the table.
Portioning all food on plates in kitchen
Service staff picks up food and serves it directly to guest
who ordered
Food serve from persons left with left hand
Removal of plates from right side with right hand.

Simple to teach and learn
No skilled staff needed
Small cost of equipment
Fast service
Less space needed per guest
Lower menu prices
High quality control
Not elaborate service

d. English Service
-This type of service is sometimes known as host service.
The foods are brought from the kitchen and placed before the
host at the head of the table. In this form of service, the main
dish is meat. If necessary, the host will carve the meat and
dish up the entre and vegetable on individual plates. The
host hands the plate to the waiter standing to his left, who
serves the guest.

e. Family Service

It is fast. Plates of food are served immediately
at the proper temperature.
It is inexpensive.
It requires no special equipment.
Less showmanship
Reduced personalized attention to the

-Family-style service is a modification of American service and

somewhat more informal. All necessary preparation, such as
cooking foods and slicing meats, is done in the kitchen.

Food is cooked in the kitchen and placed in serving bowls
and platters.
Large bowls or platters are presented in the center of the
table; guests serve themselves
Various combinations (served all courses or part)

This simplified manner of service is advantageous to new
waitstaff who have not
learned the proper details of serving.
It is fast because the guests actually serve
Servers can serve more people than when a more formal type
of service
is used themselves;
The disadvantages are that guests receive less personal
attention and must serve themselves from a food platter that
becomes less attractive as other guests serve themselves.