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BASIC TABLE SETTING

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LEARNING OUTCOME

• You will be able to understand the basic concept of the mise en place.

• You will be able to integrate your knowledge into the table setting.

• You will be able to understand which utensils to use with certain dish.

• You will set your table correctly!!!!

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1-KNOW YOUR MATERIALS

• Beforehand, you must be knowledgeable in most of your restaurant equipments.

• So you will not be fuzzy with those names.

• Utensil, glassware, chinaware.

• Consult your material sheet for these useful information.

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2-PREPARE YOUR MATERIALS

• Make sure that all of your materials are clean, spotless, as much as possible.

• Linen must be neatly pressed using iron or at least foggy.

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2-PREPARE YOUR MATERIALS

• Glasses must be clean with hot water and clean service towel, and rechecked.

• China & Silverware must be polished using hot water and vinegar.

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Now we are ready…..

• Look at each steps clearly, and ask if you have any questions.

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3-LAYING TABLE LINEN

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3-LAYING TABLE LINEN

***Don’t forget to iron your tablecloth after finishing

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4-PLACING CUTLERY

• In order to set each table perfectly, make sure that all chairs are adjust to their exact positions.

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4-PLACING CUTLERY

• For center, some restaurant uses only napkin, some uses show plate.

• Make sure that it is set on the center of each seat (check at the back of the chair)

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4-PLACING CUTLERYKnife Fork

Water glassLaying each

utensil, you should use a plate covered with napkin.

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4-PLACING CUTLERY•BB Plate, then Butter Knife.

•Second glass (mostly wine glass) – check with your setting standard.

•Salt and pepper shaker in the center.

•FINISH!

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IMPORTANT

• LOOK AFTER YOUR DETAILS

The edge of the utensil should be lined with your center

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IMPORTANT

• LOOK AFTER YOUR DETAILS

Knife and fork must be pararelled & 90 degree of the table

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IMPORTANT

• LOOK AFTER YOUR DETAILS

Water glass (goblet) should leave 2cm from the edge of the knife.

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IMPORTANT

• LOOK AFTER YOUR DETAILS

BB plate on the left

Leave some spaces between the utensil

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IMPORTANT

• LOOK AFTER YOUR DETAILS

Salt and Pepper

Salt left,

Pepper right.

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A PERFECT MISE EN PLACE!!!

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CONCLUSION

• Prepare your equipments. (Ready & Clean)

• Set with attention & care.

• Hygiene First. (using tray)

• Recheck all the details.