Setting table Set for convenience and beauty There is no right way 1 Occasion 2 Style of service 3 Size of table 4 Menu Covers The amount of space needed by each person Contains the linen dinnerware flatware and glasses needed by one person ID: 441246
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Slide1
Place SettingsSlide2
Setting tableSet for convenience and beauty!There is no “right” way.
1. Occasion
2. Style of service
3. Size of table4. MenuSlide3
CoversThe amount of space needed by each person.Contains the linen, dinnerware, flatware, and glasses needed by one person.
Should be at least 24 in. wide.
Each guest should know which items are his or hers. Slide4
Table LinensA tablecloth should extend evenly on each side of the table.
Mats lay flush with the edge of the table or 1-1/2’’ from the table edge. Slide5
Napkin FoldingTraditionally, rectangle is preferred shape.Napkin goes to the left of the forks or on the service plate.
Placed so you can remove it without disturbing flatware.Slide6
DinnerwareDinnerware on table depend on menu and style of service.Place dinner plate in the center of each cover, 1’’ from the edge of the table.
Be sure to turn all knife blades toward the plate.
Place forks and spoons with tines and bowls turned upward.Slide7
FlatwarePlace flatware in the order in which it will be used.Salad forks are not necessary if you are serving the salad with the main course.
You can place dessert spoons and/or forks above the dinner plate.Slide8
GlassesThe placement of glasses revolves around the water glass.Place the water glass just above the tip of the knife.
Place other glasses below and to the right of the water glass.
Place the cup and saucer to the right of the knife and spoon.Slide9
DinnersNeed additional pieces of dinnerware at more formal meals. Place the salad plate to the left of the dinner plate above the napkin.
Place the bread and butter plate just above the salad plate, between the salad plate and the dinner plate. Slide10
Parts of a Cover
Think BMW!
-
b
read plate,
m
eal plate,
w
ater glass
The bread plate,
meal plate,
and water glass are positioned from left to right. Slide11
Where Everything Goes
Dinner plate-Place the plate in the center of the cover about one inch from the edge of the table.
Napkin-Fold the napkin and set it to the left of the dinner plate, or on the plate, or in the empty water glass.
Dinner fork-Place the fork to the immediate left of the plate.
Salad fork-Set this fork to the left of the dinner fork.Slide12
Where Everything Goes (part 2)
Dinner knife-Set this knife on the right side of the plate, with the blade facing in.
Soup spoon-Place the spoon to the right of the dinner knife.
Wineglass-Place the goblet above and to the right of the plate, above the knife.
Water glass-Place this glass slightly above and to the left of the wineglass.Slide13
Where Everything Goes (part 3)
Bread plate-Set this plate above and to the left of the dinner plate.
Butter knife-Rest the knife horizontally across the bread plate.
Dessert spoon-Lay horizontally above the plate, with the bowl of the spoon pointing left.
Dessert fork-Set the fork below the dessert spoon, with the prongs pointing right.Slide14
Styles of Food Service
American
—Food is made completely in the kitchen and the server brings out finished food.
French
—Food is partially prepared in the kitchen with final preparation done in front of guests.
Russian
—Food is placed on a platter. Server then transfers the food from the platter to the guests’ plates.
Wagon
—Server finishes preparation at the table. Almost like French but faster. Gives the illusion of French style. (Ex: carving the meat at the table, but no actual cooking). Also refers to the fact that food is brought out on a wagon for guests to choose from.
Butler
—Combination of Russian and family-style serve-yourself.
Family Style
—Large platters set on table; guests serve themselves.
Buffet
—Food is prepared ahead of tine and served from steam tables.
Fast Food/Cafeteria
—Self-service, pre-cooked.Slide15
Formal 8 CoursesSlide16
Appetizer CourseSlide17
Soup CourseSlide18
Fish CourseSlide19
Entreé CourseSlide20
Palate CleanserSlide21
Main (Releve) CourseSlide22
Salad CourseSlide23
Fingerbowl Before DessertSlide24
Dessert Place SettingSlide25
Dessert Course