02 preparation of table

1. PREPARING A TABLE


TYPES OF TABLE LAYOUTS


• Laying a table is a mise en place activity

• Table can be laid out in two ways:

– Formal restaurant – normally with tables cloths

– Informal restaurant – normally with table mats or with runners running
across


FACTORS AFFECTING TABLE LAYOUTS


• Area Available

• Demands of the customer

• Type and the extent of the menu

• Organization and policy of the restaurant


PREPARING A TABLE

• Clean with duster

• Physically check the top and the bottom for nails, chewing gum or other
undesirable items.

• Check and clean the chair in the same manner.


• In case of intricate wood work ensure that it is clean.

• Check if the table or chair is wobbly and rectify it immediately.

• Wobbly table or chair can be made steady by use of a thick paper base or cork.

• Chair seat should be checked if it is fixed properly.

2. • Chairs with covers should be checked for stains or cleanliness.

• Place the tables and chairs in the correct manner, in proper direction.

• Tables must be lined with moulton which could be fixed with

– Drawstring
– Thumb tacks
– Velcro

• Overhang of moulton must be 9 inches


LAYING A TABLE CLOTH

• This is a very important aspect table set-up.

• Table cloth must be clean, well ironed and creaseless.

• Should be laid out in a manner that the hem is facing down with the overhang of
12 inches.
• Label must not be visible to the guest, should be mitered at the corners.

• Chairs should be adjusted to be placed in their correct position.



LAYOUT OF ONE COVER

• Equipment and linen used should be clean.

• There must be uniformity of cover.

• Standard cover space is 15” x 24” per person.

• The cover layout will vary as per menu and restaurant type.
• Always carry flatware on a clean service cloth.

• Equipment is to be handled only by the base.

• Never put finger inside the glassware.

• Napkin fold should be done the last minute

3. COVER LAYOUT

• First the dinner plate should be laid inverted on the table.

• AP Knife on the right, fork on the left with spaces between them determined by
the dinner plate laid out.

• In case of many courses the flatware should be laid out from outside – in, i.e first
to be needed by the guest is placed outside.
• Dessert fork and spoon are laid horizontally at the top of the cover.

• B&B plate should be placed on the left hand side B&B knife is placed on the
B&B plate on the right side with blade facing left.

• Soup spoon is placed on the right of the AP knife.
• Water goblet or tumbler is placed at the tip of the AP knife.

• All items should be half inch away from the edge of the table.

• The show plate should be removed and replaced by the napkin.
• Salt, pepper cruet, ashtray, bud vase, candle stand, menu stand come on the top of
the cover.

• Table flatware and cutlery should not be spread out. Cutlery should be grouped
together.




RESTAURANT LAYOUT

• Coffee Shop 8-10 Sq........…..Ft. Per person

• Banquet 10-12 Sq............ Ft. Per person

• Specialty restaurant 15-18 Sq……….Ft. per person