27 Napkin Folds

S. Deena

epgp books

 

 

 

 

 

1. INTRODUCTION

 

A type of decorative folding done with a napkin is called napkin folding. It is the art of folding table napkins for neatness and attractiveness. Napkin folding is most commonly seen as a table decoration in upscale luxury restaurants. It adds an artistic appeal to the setting. Even a simple napkin folding can add elegance and give a new look to the table setting. The finishing touch to any table setting can be given by creative napkin folds.

 

The word Napkin is derived from the French word ‘Nappe’ which means table cloth. The word ‘kin’ added as suffix indicate that the size is smaller when compared to a table cloth. Napkins are also called serviettes. They are placed on the cover for guest use. Napkins are generally folded and placed on the left side of the cover beside the fork. Once the guests are seated at the table, the napkins are unfolded and spread on the lap of the guest by the waiters or the guests themselves. The purpose of using napkins on the lap is to protect the clothing of guest against food spillage. Napkins are also used to wipe the mouth during lunch or dinner, to rub the hand to clear any food stain or smear which has accumulated on the fingers when guests use bare fingers to consume food.

 

2. OBJECTIVES

 

After completion of this topic you will be able to

  • understand the purpose and specifications of napkins
  • identify different types of napkin folding
  • acquire essential skills and knowledge in napkin folding

3.  NAPKINS

 

3.1. Colour and Fabric of Napkins

 

Napkins can be chosen in many attractive colours. The colours chosen should complement the overall colour scheme of the restaurant and should be in contrast to the table cloth. In order to ensure proper control over the napkins different colours can be used in different restaurants. Although different coloured napkins are used white napkins are the most popular in restaurants. It is easy to detect stains in white napkins and a clean, fresh white napkin conveys the standard of the food service establishment to the guests. The napkins have to be maintained well for which frequent laundering has to be done. Hence the fabric chosen for napkins should be long lasting and also able to withstand frequent washing.

 

Cloth napkins are generally made of cotton or linen or linen-cotton mix. A few napkins can be made of synthetic materials or silk. The fabric chosen must be absorbent. In formal dining restaurants cloth napkins are popular while in fast foods and certain restaurants paper napkins are used. Cloth napkins apart from adding ambience and giving a feeling of luxury are environment friendly too. Generally napkins are selected in such a way that they either match or contrast the table cloths and other table appointments in colour and quality. Napkins can be imprinted with custom design and monograms. However a high thread-count, white, linen or linen-cotton mix damask napkin is considered most elegant.

 

3.2. Size of Napkins

 

Napkins provided should have a good balance of size and utility. The napkins used in restaurants are of two standard sizes:

 

18” x 18” – lunch napkin

 

20” x 20” – dinner napkin

 

Napkins used for dinner are bigger in size as the quantity of food and drinks served is more. This helps to take care of the increased risk of spillage with increasing quantity of food and drinks. However napkins which are too big in size for the purpose for which it is intended will increase the load on laundry for little spills on the napkins. Most of the restaurants use the same size of napkin both for lunch and dinner.

 

3.3. Number of Napkin

 

The number of napkins required for a restaurant is based on the following criteria:

  •  Number of covers
  • Seat turnover (the number of times a seat is occupied during the operation)
  • The time taken for washing

   3.4. Placement of napkin in the cover

 

In the restaurant the napkins are neatly folded by the waiter and placed on the table in glasses, on side plates or in the centre of the cover. This enhances the appearance of the table set up. Generally the folded napkins are placed on side plates or in the centre of the cover for lunch set up and in glasses for dinner set up. All the covers in a restaurant should have the same type of napkin fold and the napkins should be placed in the same position in all the covers.

  • Napkin placed in glass
  • Napkin placed in centre of cover
  • Napkin placed on side plate

    3.5. Points to be noted while folding napkins

  • The following points are to be noted while folding napkins:
  • Square napkins should be used
  •  Clean and starched napkins should be used
  • Simple folds that that require less handling should be used
  • At every stage the napkin should be creased well
  •  Complicated folds should be avoided as they look unimpressive when unfolded

3.6. Etiquettes associated with the use of the napkins

  • Napkins should be placed on the left side of the table setting. This facilitates the guest to pick up the napkin easily by left hand.
  • Napkins should not be placed under the forks.
  • White napkins symbolize formality and cleanliness.
  • In a formal restaurant the waiter should place the napkin on the guest’s lap which will always impress the guest.
  • When the guest places the napkin on his lap on his own, he must do it after settling down in his place and after placing the order.
  • The napkins should be unfolded by guests only after the host does so.
  • Napkins should be unfolded gently and not shaken wildly to open it
  • In case the napkin is larger than the lap of the guest it has to be folded such that it covers his lap
  • When the napkin is used by guest to wipe his mouth, he should gently dab at his mouth
  • The cloth napkin should not be used to wipe sweat, rub nose, scrape teeth, clean glasses sneeze over, blot lipstick or carry leftovers.
  • The guest should leave the napkin loosely folded on his seat or on the table to the left of his plate if he has to leave the table during the meal.
  • The napkin should be placed on the right side of the table setting when the guest gets up from the table for easy pick up by the waiter.
  • A good balance of size and utility of the napkins should be achieved.

    3.7. Types of Napkin Folding

 

In a food service facility the ambience can be enhanced by displaying various napkin folds which makes the guest feel welcome and conveys the message that his presence is of great value. An easy yet elegant napkin folding will definitely enhance the eye appeal of the table setting and also sets the mood for a hearty meal. Some simple napkin folding can be done in a few minutes even by freshers. The step by step procedure of making some napkin folds is given below:

 

3.7.1. Pyramid

 

This type of napkin fold is simple to make and requires very less time. This fold will come out perfectly if the napkin is well starched and ironed.

 

Pyramid

  1. The napkin should be folded in half diagonally
  2. The corners should be folded to meet the top point
  3. The napkin should be turned over and folded in half
  4. It should be picked up at center and made to stand on base of triangle

3.7.2. Champagne Glass Fan

  1. The napkin should be folded in quarter
  2. The napkin should be folded accordion-style
  3. The bottom of the napkin should be folded on itself and placed in champagne flute.

3.7.3. Bird of Paradise

  1. The napkin should be folded in half diagonally with points on the top and facing up
  2. It should then be folded left and right sides down along the center line, turning their extended points under
  3. It should be folded in half on long dimension with edges facing out
  4. The points should be pulled and arranged on a fabric surface

3.7.4. Bishop Mitre Fold

  1. The napkin should be folded in half with open edge toward waiter
  2. Then the top right corner should be folded down diagonally
  3. The bottom left corner should be folded up diagonally and flipped over
  4. The top layer should be folded up
  5. The napkin should be reached underneath and the right corner pulled down
  6. The left triangle should be tucked into left triangle pocket. It should be flipped over so that points are u
  7. The right triangle should be folded over and tucked under left triangle
  8. The hat should be opened hat and fluffed into circular shape. It is set on a plate
     
  1. The napkin should be folded in half
  2.  It should be folded like an accordion starting at either narrow end. One end should be left with 2-3 inches of unfolded napkin to support the standing fan
  3. It should be folded in half with the accordion folds on the outsid
  4. The unfolded corners should be grasped where they meet on the open end and folded in diagonally, tucking them under the accordion folds
  5. It should be placed on the table and the pleats released to form fan

3.7.7. Buffet Style

  1. The napkin should be folded in half with the open end oriented towards the waiter
  2. It should be folded into quarters
  3. It should be oriented so the open corner is facing away and to the right. The top-most layer of napkin should be folded diagonally down to the center and pressed flat
  4. The same layer should be rolled down as shown in the picture
  5. The next layer corner should be taken and folded to meet the first fold
  6. The same layer should be rolled down and tucked underneath the first layer
  7. The napkin should be turned over. The left side should be folded back about 1/3 of the way and pressed down
  8. The right side should be folded back to meet the left hand fold and tucked underneath the flap. It should be pressed with an iron
  9. It should be flipped over and the silverware inserted
  1. The napkin should be folded to bring bottom up to top
  2. The napkin should be folded to the top
  3. The bottom should be folded point up to 1’’ below top
  4. The point should be folded back onto itself
  5. Each of the points should be folded at top down and tucked under edge of folded-up bottom and folded down one layer of top point and tucked under base fold
  6. The napkin should be turned over and tucked left and right sides into each other
  7. The base should be opened and made to stand
  1. The napkin should be folded in half
  2. On the right hand side of the napkin, both corner edges should be folded towards the center to form two triangles
  3. The left side of the napkin should be folded over in half to meet the right
  4. Both triangle layers should be taken and folded over to create the napkin envelop fold

3.7.9. Sail

 

  1. The napkin should be folded in half
  2. The top right and left corners should be folded down to form a triangle
  3. It should be folded along middle seam and made to stand up on plate like a sail
  1. The napkin should be laid face-down.
  2. It should be folded in half and the open end oriented towards the waiter
  3. The napkin should be folded into quarters
  4. It should be oriented such that the open end faces away from the person
  5. The top-most layer should be folded all the way forward and pressed down flat
  6. The next top-most layer of napkin should be folded forward as far as the previous one and pressed down well. The edges should be even with the previous fold.
  7. The next layer should be folded back as before.
  8. The napkin should be turned over.
  9. It should be folded both sides back and over one another (about 1/3 of the way), checked for symmetry and pressed at the fold well.
  1. All the tips of the napkin should be folded into the center
  2. The two opposite edges should be folded towards the center, creating a rectangle
  3. The two short edges of the rectangle should be folded towards the center
  4. Now one flap should be taken and one of the edges should be pulled out to make a point
  5. The same should be repeated with the second flap
  6. With the right flap, it has to be pulled down
  7. The napkin should be turned around and the steps 5-6 should be repeated to finish up the pinwheel napkin fold
  1.  All the tips of the napkins should be folded into the center
  2. The napkin should be turned over and the outer corners folded in so they meet at the center once again
  3. Once all of the tips are folded there will be a square about 1/4 the size of the unfolded napkin
  4. SA sturdy object like a glass tumbler should be placed in the center
  5. Downward pressure should be maintained in the center of the napkin and it should be reached underneath each corner and pulled out the flaps to create petals
  6. The flaps should be pulled out on all four corners of the napkin
  7. The center weight should be removed and the rose is finished
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