TABLEWARE AND LAYOUT

1
TABLEWARE AND LAYOUT
2
OBJECTIVES

• By the end of this session you will be able to
• Identify the standard items required for a table
  setting
• Identify the different cutlery and their use
• Identify the different crockery and glassware
  used for table settings
• Identify the different tables settings for
  Breakfast, Lunch and Dinner
• Set up a Breakfast Tray

3
Table LayoutStandard items on table

• Cutlery
• Silver for a formal restaurant
• Good quality stainless steel for an informal
  restaurant
• Used for its intended purpose
• Clean and Matching in pattern

4
Main Knife
Soup Spoon
Main Fork
Tea Spoon
Entrée Fork and Knife
Dessert Spoon
5

• Crockery
• -Clean, Free of chips and Matching in pattern

Bread and Butter Plate (B n B) or Side Plate
Milk Jug
Bowl
Tea Cup with Saucer
Coffee Mug
Show Plate or Dinner Plate
6
Table LayoutStandard of items on table

• Salt and pepper cruets
• Available, Clean and full
• Sugar selection
• Include white, brown and sweetener
• Sugar cubes Sugar tongs/spoons

7

• Glassware
• Clean, unchipped and matching in pattern

Red and White Champagne Flute Water Glass
or Wine Glass Water Goblet
8

• Ice bucket
• Clean and polished
• Place mat/table cloth/ Linen napkins
• Clean, free of any stains/ tears/ debris

9
Checking the Tables and Chairs

• Table has to be steady
• The table/chair legs
• free of any scuffs/scratches and matching in
  colour
• The chair's upholstery
• clean, matching and
• in good repair

10
Trolley/ Tray

• Clean and in good repair
• Cover clean, pressed and free
• of any stains/tears
• Vase and fresh flower to accompany the meal
• Cloche is used to cover hot food and is clean,
  polished and in good repair

11
ACTIVITY

• In pairs you will need to match the correct
  names of each items on the table setting.

12
TABLE SETTINGS
Lunch Setting
Formal Dinner Setting
Breakfast Setting
13
ACTIVITY

• In groups of 3 you are to design your own
  breakfast setting using the items listed
• Each group to summit 3 drawings