1.
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Table Setting

2.
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TABLE SETTING
- To the proper
placement and artistic
arrangement of table
appointment.

3.
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COVER
- Refer to the space
occupied by a person at
the table (20-21 inches
long) with table
appointments.

4.
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FORMAL
- Requires more
planning, detailed
preparation, and
elaborate tableware
than any of the other
styles.

5.
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INFORMAL
- At an informal setting, fewer utensils
are used and serving dishes are
placed on the table.
- Often, in less formal settings, the
napkin and/or cutlery may be held
together in a single bundle by a
napkin ring.

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TABLE SERVICE
- Is a style of serving
food where the diner
sits at the table and
served by waiter or
waitress

7.
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MEAL SERVICE STYLES
• Russian Service
• English Service
• Family Service
• American Service
• Blue Plate Service
• Filipino Service
• French Service

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1. Russian Service-
“European, Formal, or
Continental”
- used for luxurious
restaurant and hotel
- no finger food

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2. English Service
- the style is
somewhat similar
to family style.

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- all foods are placed
on the table and
served by HOST and
HOSTESSES.

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-the waiter places the
plates for the guests
and passes the
accompaniment for the
course
- only one course is
serve at a time.

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3. Family Service- “Compromise”
- some food are prepared
directly at the table, some are
taken from the kitchen and
served in the individual dishes
- the type of service is usually
done for guest not more than
eight.

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4.American Service
- more economical and
speedy than Russian and
French service , since only
one waiter is needed to
serve the guest

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- the food is prepared
and arrange on a large
plate on stand and serve
by the waiter to the
dining room.
- the plates of food
are served by the waiter.

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5. FRENCH SERVICE
- type of table service
were two waiter or
waitresses in each station
- the chef of rank or
CHEF DE RANG

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- act as the principle
waiter
- the chef de rang
takes the order, serves
all kind of drinks and
prepared the food at
the table.

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- COMMIS DE RANG
- assist the Chef De
Rang who takes the order
to the kitchen
- the French Service is
type of service usually
done in luxury dining
rooms.

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6. Blue Plate Service- food
is served on individual
plates
- Characterized by the
“blue-plate”, a plate that
is divided into sections

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- it is made ready for
serving and placed on the
table just before the diner
sit down.

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7. TRAY SERVICE
-used for serving meal
for the sick in the
hospital or at home or
in serving breakfast in
bed.

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8. FILIPINO SERVICE
- used by Filipinos
without the
employment of waiter
or waitress

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- all courses are
placed on the table
with serving spoon for
each course

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SELF SERVICE
- is usually offered in
cafeteria and food service
establishments that use
buffet service,
smorgasboard, vendo
machine and drive in
restaurants

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1. CAFETERIA
- food are prepared
and displayed usually at
the counter.

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- the customer
choose from the food in
display, place the food on
the tray and carry them
to the table

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- cafeteria is
widely used in schools,
business institutions.

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2. BUFFET SERVICE
- meal service
use for a large
number of guests

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GUIDELINES IN PREPARING
A BUFFET SERVICE
1. The dining table should
be large enough to
accommodate all table
appointments and
centerpiece.

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2. The guest serves
themselves in buffet
service
3. The following are
arrangement for a
buffet service

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a. The hostess
provides chair for sit
down and tray buffet.
The guest sit on the
chair and eat from the
plate held on hand or
placed at lap.

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b. The host/hostess
may provide an
individual tray for
each guest for
his/her plate and
beverage ware.

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c. The dining table
is complete with
table
appointments
needed except the
dinner plate.

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- informal table
setting.

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COUNTER SERVICE
- most economical style of
service
- commonly used in
supermarket, groceries,
mall, coffee shops, drug
store and other
establishment.

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1. Snack bars
- small bar
containing food
or snacks and
beverage.

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2. TAKE OUT COUNTER
- take out meal
are offered inthis
counter which
includes propeer
packaging of food

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DINING ROOM
LAY-OUT
1. Convention Set
up

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convention

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2. Conference Set
up
3. Buffet Set up

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conference

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GUIDELINE IN
TABLE SETTING

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1. Table
appointment must
be placed one inch
away from the edge
of the table.

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2. The plate is
placed at the
center of the
cover

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3. The knife is
placed at the right
side of the cover an
inch away from the
plate, the blade
facing the plate.

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4. The spoon is
placed next to the
knife with bowl
facing up.

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5. The fork is placed
at the left side of
the cover for not
more than 3 per
cover, tines upward.

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6. The napkin is
placed next to the
fork.

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7. The glass is
placed just above
the point of the
knife.

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8. The bread and butter
plate is used in informal
dinner placed at the tip of
the fork, with butter
spreader. it is place
across the bread and
butter plate.

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9. The salt and
pepper shakers
are place
between each
cover

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10.The cup and
saucer are placed
on the right side of
the cover with the
cup handle c-turned
to the right.