LAYING THE TABLE CLOTH

Before laying the tablecloth, the table and chairs should be in

their correct position. The table top should be clean and the
table leveled with care to ensure that it does not wobble. If the
table wobbles slightly, a disk sliced from the cork will correct
the problem. Next, the correct sizes of the tablecloths are
folded, known as the screen fold.
 Check the table for steadiness and position it for ease of
access for service. If the table is unstable, it must be
stabilized.
 Stand centally between two legs of the table.
 Position the folded cloth on the table with two woven edges
towards you and the two folds of the concertina facing away
from you.
  Position the vertical center crease in the center of the
tables, holding the concertina fold.
 Lean across the table and release the bottom layer.
BREAKFAST TABLE SET UP
1. Setup the Center Piece
a. Place the center piece at the center of the table
b. Place the SS on the left side of the center piece
c. Place the creamery set at the right side of the center
piece
2. Setup the Plates and Napkins
a. Place the folded napkin at the center of the breakfast
plate
b. Place a bread plate and butter knife on the left side.
c. Place a cup and saucer with teaspon to the right
3. Setup the Flatware
 a. Place a dinner fork to the left of the breakfast plate
b. Place a dinner knife at the right side of the breakfast
place
4. Setup the Glassware
a. Water goblet is at the right side on top of the dessert
knife
b. Collins glass to the right slowly lower than the water
goblet
LUNCH TABLE SET UP
1. Setup the Center Piece
a. Place the center piece at the center of the table
b. Place the SS on the left side of the center piece
c. Place the creamery set at the right side of the center
piece
2. Setup the Plates and Napkins
 a. Place the folded napkin at the center of the breakfast
plate
b. Place a bread plate and butter knife on the left side.
c. Place a cup and saucer with teaspon to the right.
d. Place a soup plate on top of the dinner plate.
3. Setup the Flatware
a. Place a dinner fork, salad fork, and cocktail fork at the
left of the dinner plate
b. Place a dinner knife, salad knife, soup spoon at the right
side of the dinner place
c. Place a dessert fork and spoon on top of the dinner plate
4. Setup the Glassware
a. Place a water goblet on top of dinner knife
b. Place red wine and white wine glasses to the right
slightly lower than the water goblet
DINNER TABLE SET UP
1. Setup the Center Piece
a. Place the center piece at the center of the table
b. Place the SS on the left side of the center piece
c. Place the creamery set at the right side of the center
piece
2. Setup the Plates and Napkins
a. Place the folded napkin at the center of the breakfast
plate
b. Place a bread plate and butter knife on the left side.
3. Setup the Flatware
a. Place a dinner fork at the left of the dinner plate
b. Place a dinner knife at the right side of the dinner place
c. Place a dessert spoon on top of the dinner plate
4. Setup the Glassware
 a. Water goblet at the right side on top of dessert knife
WELCOMING THE GUEST
Steps:
1. As soon as the guest enters the restaurant, acknowledge
his presence by greeting “Good morning, afternoon,
etc.”
2. If possible greet them by their name using prefixes like
Mr., Mrs. Atty., etc. if you know them.
3. Never use their first name.
4. If the guest is a repeat guest, say ”I’m glad to see you
again.” It is friendly.
5. Never say “I haven’t seen you for a long time.” It is
nagging.
ESCORTING THE GUESTS
Steps:
 1. Usually the guests informs the receptionist about his
reservation and upon checking with therestaurant’s table
layout, the guest will be escorted to his reserved table by
saying: “This way please…”
2. If the guest has no reservation, receptionist should ask
how many are they in the party, and if she thinks there is
still a vacant table to accommodate them, she should lead
them to that table.
3. When ushering guests to the table, walk ahead with
suitable gait. Do not get too far or they may sit in some
empty spot you have not prepared for them.
4. If the receptionist is busy, the manager, headwaiter or
captain can escort the guests.
SEATING THE GUESTS
Steps:
1. Avoid the use of four-seat table for one or two people
unless there are no other tables available and obviously no
smaller table will be available soon.
2. Loud, noisy parties may be placed in private rooms or
towards theback of the dining roon so that they will not
disturb other guests.
3. Elederly or handicapped persons may wish to be near
the entrance of the rooms so they do not have to walk far.
4. Young couples llike quiet corners and good views.
5. Well-dressed parties who are an asset to your restaurant
may be placed at center position.
6. On the other hand, should the guest requests for specific
locations, try to accommodate them.
7. In seating the guests where there are ladies in the party,
seat them with the best view.
 8. Help the guest by pulling out their chair and pulling back
when guests are about to sit.
Technique in Unfolding Napkins
Steps:
1. Pick up the napkin using the right hand from the right
side of the guest.
2. Unfold the napkin from its fold into a triangle.
3. Place it across the guest’s lap with the longest side of the
triangle closest to the guest.
4. Move around the table opening the napkins, ladies first.
Procedure in Serving Water
Steps:
1. Position the water glass to the right of the wine glass
about the table knife.
2. Pour water from the guest’s right side.
 3. Move around the table pouring the water, serving the
host last.
4. Continue to offer water throughout the meal as required
Procedure in Serving Bread
1. Place the butter next to the bread and butter plate
2. Use the left hand to carry the bread basket and use the
right hand to carry serving fork and serving spoon
3. Transfer the bread basket to the flat of theleft hand
4. Serve from the guest’s left side
5. Transfer the bread from the basket to the side plate
using the service gear
6. Move around the table, serving the host last.

Offering and Serving Aperitif Drinks

Steps:
 1. Offer the beverage list or suggest a variety of the
beverages available.
2. Assist the guests in making their selections by explaining
what is in the various cocktails and what they look like.
3. Record the orders in sequence around the table
4. Place the order in the bar
5. Arrange the drinks in sequence of service on a bar tray
6. Place a coaster on the table
7. Face the garnish of the drink to the 3 o’clock position
8. Inform the guest about the beverage name

MENUS
Menus are divided into two main types:
1. The a’ la carte menu (according to the card/list) –
dishes are separately priced.
 The key characteristics are:
a. A complete list of all foods served: extensive listing
under course headings, or type of meal or cooking
method.
b. Each dish is priced separately; shows the price of each
dish
c. All dishes being prepared to order often containing the
exotic and high cost seasonal foods.
d. Usually more expensive; higher cost price.

2. The table d’hote menu or set table – prices foods

together in a group (set) as a complete meal.
The key characteristics are:
a. Restricted menu: the menu has a fixed number of courses
(3 to 4 selections)
 b. There is a limited choice within each course
c. Fixed selling price.
d. All dishes are ready to be served at a time.
e. The menu can be available during a pre-determined
time.
CONTENT OF MENU
1. APPETIZERS - juices, fruits
2. SOUPS – may be separate or grouped with appetizers,
included with table d’hote entrees.
3. ENTREE – steaks, seafood, meat, poultry, sandwiches,
salad and specialties
4. DESSERT– pies, ice cream sherbet and sundaes.
5. BEVERAGES– coffe, tea, milk and other drinks.
6. COCKTAIL AND WINDES– red wine, white wine and
other cocktail drinks.
 7. SPECIAL OF THE DAY – may be a left-ver or a seasonal
dish or chef’s specialty.
8. SEASONAL SPECIAL – attached to the menu when there is
abundant supply of particular food available at a low
price.
PRESENTING THE MENU
Steps:
1. Present menu to each guest, ladies first.
2. In operations with folded menus, the menus should be
opened as they are offered to each guest.
3. Present the menu from the guest’s right side.
4. Menu should be presented right side up, that is in a
position to be read without turning them.
“Maa’m/sir, I would like to present to you our menu for your
selection, I will take your order whenever you’re ready”
 EXPLAINING THE MENU AND TAKING THE ORDER
Steps:
1. When the guests seem ready to order, stand near the table
2. Stand straight, with both feet on the floor
3. Offer and explain the house specialties and menu
enthusiastically.
4. Answer the guests’ questions honestly but without
speaking badly of any dish on the menu
5. Make suggestions and offer alternatives.
6. Ask for the order. Address the ladies before gentlemen,
unless there is an obvious host who may be ordering for
the table.
7. Hold the order-taking pad in your left hand.
8. Stand to the right of the person whose order is being taken
9. Be quick, yet courteous.
 COMPLETING TABLE SET UP
Steps:
1. Prepare the cutlery for each guest on a service plate
2. Start with the guest whose order was taken first, move
around the table to correct the covers.
3. Set up the knife section of the first guest and the fork
section of the next guest by standing between them to
prevent the need to lean across the front of the guest.
4. Guest use the outer cutlery for their courses and move
inwards for each suceeding course.
5. Pick up the cutlery, holding it between the thumb and
index finger at the neck or join between the handle and
the top of the appropriate cutlery. This will ensure that no
fingerprints can be seen on the cutlery after it has been
placed.
 SERVING THE ORDER
Observe the following:
1. Always serve the ladies first or the children first.
2. Mention or show the dish or drink to the guest before
placing it down in from of them. Say “Hamburger steak,
mam.” etc.
3. Serve and pour all beverages from the right.
4. Fill glass 2/3 full on the table.
5. Never fill the glass to full.
6. As to what side you serve the dish, remove also the empty
place on the same side.
7. Never reach across the guest.
8. Always stand to the left of the guest you are serving.
9. Soiled dishes should be removed promptly.
 10. Always have a clean napkin or clean dish towel draped
over your left arm in readiness for an emergency.
11. Never put back on the table dropeed items like
silverware, napkins and etc. Replace them with fresh ones.
12. Always use a tray in bringing foods or beverage to the
table or in taking dishes and utensils in the kitchen or
stewarding area.
13. Clean ashtrays continously. Cover them when removing.
14. Never touch the rims of plates or dishes containing food
or of cups and glasses containing beverages. Be alert to
the needs of guests, keeping their water glass full.
PROCEDURE IN REMOVING SOILED PLATES AND
FLATWARES
SOILED PLATES,AND FLATWARES
1. Get tray
 2. Ask guest if they are done eating.
3. Buss out the soiled plates and flatwares.
4. Bring the soiled plates/flatwares at the dishwashing area
or side station.
CONDIMENTS, SHAKER, SOILED GLASSES, SOILED
NAPKINS
1. Get tray
2. Excuse yourself to the guests.
3. Remove condiments, shakers, soiled glasses, napkins.
4. Return condiments and shakers to the side station.
5. Put soiled napkins in the linen box
6. Bring soiled glasses to the dishwashing area/side station
PRESENTING THE BILL
The following are some of the important things to followin in
proper handling and processing of guests’ checks:
1. If there is more than one copule in the group (specially
tourists), ask if they prefer separate checks. This will save
time and eliminate confusion later when the check is
presented for payment or signature.
2. Complete the information in the order slip as to the
number of guests, table number, date and your name so
that the guest could properly accomplish the same.
3. A guest’s check should not be presented to the guest
unless it has been totaled with the percentages of service
charge and tax added. Be sure that the aount of check is
correct to avoid misunderstanding and ill-will.
BIDDING THE GUEST GOODBYE:
1. When the guests are ready to leave, the waiter must pull
out the chair of at least the oldest or the most important
looking lady in the party.
2. He must help them gather their belongings such as
umbrellas, bags or packages that they may otherwise
forget.
3. It it is raining, he must have as many of them as possible
into their raincoats.
4. He must escort them to the door and open the door for
them, if there is not headwaiter to perform these acts of
courtesy.
5. He must thank them for their patronage.
6. He must bid them goodbye graciously.