POINTS TO REMEMBER WHILE LAYING A TABLE

1) The table on which a tablecloth is to be spread, should be
first covered with a baize base cloth, for the following
reasons:
a. To protect the diner's wrists and elbows from the
table's sharp edges.
b. To keep the tablecloth firmly in place.
c. To protect the surface of the table and prevent the
rattling of crockery and cutlery.
d. To absorb moisture in case liquid spills on the table.
2) Based on the size of the table, appropriate linen should be
used. The central fold of the tablecloth should be in the
middle of the table and all the four edges should just brush
the seats of the chairs. Soiled or torn linen should not be
used. Three types of tablecloths namely cotton, linen and
damask are used. Of these, damask is the best.
3) If a bud vase is used as a central decorative piece, it should
not be very large or tall as that obstructs the view of guests
sitting opposite each other. Heavily scented flowers should
be avoided, as they affect the flavour of the food.
4) Each cover should be well-balanced. (A cover is the space
required on a table for laying cutlery, crockery, glassware and
linen for one person to partake of a meal).
5) Only the required cutlery, crockery and glassware should be
placed on the table. On a normal dining table, the space
required for one cover is 60 cm x 38 cm. The cover on the
opposite side should be exactly similar, so as to give a wellbalanced
look.
6) Cutlery should always be laid from the inside to the outside of
the cover, since the order of sequence in which they are to be
used is always from outside to inside.
7) Knives and soup spoons should be placed on the right-hand
side of a cover, while forks should be placed on the left-hand
side. Dessert spoons and forks should be placed on top of
the cover. The side knife should be placed on a quarter plate
and kept on the left side of the cover. The cutting edge of all
knives should face to the left.
8) Water tumbler should be kept to the right of the cover, at the
tip of the large knife.
9) Napkins should be placed in the centre of the cover, in
between the cutlery. Normally during a dinner session,
napkins are arranged in empty water tumblers.

10) Cruet sets, a butter dish, an ashtray, meal accompaniments
and a bud vase should be placed in between the covers at
the centre of the table.
11) Crockery and cutlery should be spotlessly clean and the
glassware well polished.
12) Chipped or cracked equipment should not be used. The
hotel's monogram should be visible to the guest.
13) All cutlery and crockery should be placed about an inch from
the edge of the table so that they are not accidentally tipped
over.

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TABLE SETTING

Table setting refers to the way to set a table with tableware -
such as eating utensils and dishware - for serving and eating. The
arrangement for a single diner is called a place setting. The
arrangement varies across various cultures. The rules for laying a
table are not rigid. They are followed to facilitate dining and making
the table neat. The basic rules for laying the tables are given below:
1) Table Linens: Table linen has to be laid properly. A white
cloth is preferred but not mandatory. The only rule is to make
sure that linen patterns and china patterns don't clash.
2) Chargers: Chargers or dinner plates should be placed on the
table first. Chargers are decorative elements that are placed
underneath plates to add color or texture to the table. Each
plate should be set in the center of the place setting and each
place setting on the table should be set equidistant. The rest
of the components used to set a formal table will be set with
the dinner plate in mind. If a charger is used, soup and melon
bowls will be placed on top. The charger will generally be
removed just before the main course.

3) Napkins: Linen napkins should be folded elegantly and
placed in the center of the dinner plate.

4) Silverware: Silverware is to be placed in order of use. In other
words, the diner will start at the end and work his way in. The
first course will use silverware farthest from the dinner plate,
while the last course will utilize the silverware closest. Place
all silverware an inch from the table's edge.
5) Knives: Set knives on the table to the right of the dinner plate.
Technically, one should only use a knife if one is cutting
meat; however, up to three knives can be placed on the table,
in order of use. Blades should face inside, towards the table
setting.
6) Forks: Forks are to be set to the left of the dinner plate in
order of use. In most cases, there are three: one each for
seafood, the main course and the salad. When dining
formally, salads are generally served at the end of the meal.
7) Spoons: Spoons are set to the right of the knives in order of
use. If there is a melon course, this spoon will be set closest
to the plate with the soup spoon on the end. If there is a
dessert spoon, this will be set above the plate. Coffee spoons
are set on the saucer when it's time for dessert.
8) Glasses: Glasses are set above the plate to the right in order
of use. From left to right: Water glass, red wine glass, white
wine glass, champagne flute (if ordered).
9) Dessert: Dessert plates and coffee / tea cups will be set out
after dinner. If a fork is to be used with dessert, this will be

placed on the dessert plate. A dessert spoon should have
already been set above the dinner plate. Coffee spoons
should be placed on the saucer. Coffee / tea mugs aren't
used for a formal dinner.

MISE-EN-PLACE

Mise-en-place, the French term means to “putting in place” is
attributed to the preparation of a work place for ultimate smooth
service. It is widely used in the food and beverage service
department in everyday hotel operations. Before service
commences, the staff should ensure that the station is in total
readiness to receive guests. A station comprises of a given number
of tables which are attended by a given team of waiters. Thus a
restaurant may have several stations, each with a team of waiters. In
a large restaurant, each station may be headed by a Chef-de-rang.
Mise-en-place involves:
· Side stations should be stacked with sufficient covers for
resetting the restaurant after the first sitting is over. Extra
linen, crockery, cutlery, glassware and ashtrays should
be kept handy so that they are readily available for use.
· Cruet sets should be cleaned and filled on a daily basis.
· Sauce bottles should be filled and the necks and tops of
the bottles wiped clean.
· Butter, condiments and accompaniments for service
should be kept ready for use when needed.

MISE-EN-SCENE

Mise-en-scene, the French term means to prepare the
environment of the outlet before service in order to make it pleasant,
comfortable, safe and hygeinic. Before each service session, the
restaurant should be made presentable enough to receive t h e
guests. The supervisor or team of waiters should ensure the
following mise-en-scene:
· Carpets are well brushed or hovered.
· All tables and chairs are serviceable.
· Table lights or wall lights have functioning bulbs.
· Menu cards are presentable and attractive.
· Tent carts or other sales material are presentable.
· Doors and windows are thrown open for sometime to air
the restaurant. This should be followed by closing the

windows and doors and setting the air-conditioning or
heating to a comfortable temperature.
· Exchange dirty linen for fresh linen.
· Table cloths and mats are laid on the tables.
· Replace wilted flowers with fresh flowers.

PREPARATION AFTER SERVICE

i) Pull out the chairs or the table to enable guests to
move out comfortably.
ii) Wish them warmly and request them to visit again,
saying - Do visit again, sir / madam.
iii) Clear the table immediately and reset for the next
guest.
iv) Have the side station cleared and restacked for the
next sitting.

PREPARATION DURING SERVICE

i) When the guests arrive greet them warmly, by wishing
them the time of the day.
ii) Escort the guests to the table and seat them promptly
by pulling the chairs out to ease seating. If need be,
the table should be moved so that very little
inconvenience is caused to guests when they seat
themselves.
iii) Ensure that children have high chairs and special
attention is paid to the elderly.
iv) Remove extra covers, if any.

v) Serve water and present the menu card, if the captain
is busy.
vi) If the order has to be taken, offer suggestions to the
guests on the choice of food and beverages and
repeat the final order to avoid possible errors.
vii) Do not leave the station unattended, as nothing
annoys a guest more than not being able to find a
waiter, when something is needed.
viii) If the table cloth has to be changed during service, the
table top should not be exposed. Any articles on the
table should be cleared to the side station and not
placed on chairs or on the next table. The soiled cloth
should be brushed using a service cloth and a
crumbing tray or plate.
ix) Do not neglect little things such as lighting a guest's
cigarette, responding to a request and showing
interest in the guest's needs.
x) Ensure that service is fast, efficient and pleasant.
xi) Before serving dessert, clear and crumb the table.

PREPARATION BEFORE SERVICE

The service staff should check the following before service:
i) The tables and linen are clean.
ii) Tablecloths are evenly spread on the table.
iii) Chairs are dusted and properly arranged.
iv) The table set up is appropriate and pleasing.
v) The silver is polished and the china and crockery are
spotlessly clean and befitting the occasion.
vi) Cruet sets, sugar bowls and flower vases are filled
and placed on the table suitably.
vii) The floor / carpet is clean and dry.
viii) The restaurant and back area are in a state of
readiness before the service session commences.
ix) The side station is fully equipped for service and the
following should be checked:
· Condiments tray is cleaned and refilled.
· Napkins are folded and kept handy for the
particular session.
· Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
· Water jugs and ice buckets are filled and kept
ready.
· Coffee pots ready with freshly brewed coffee / tea.
· Sugar cubes, butter and butter plates ready.