26 Laying a Table

S. Deena

1. INTRODUCTION

The objective of both upscale high-end restaurants and food and beverage outlets in star hotels is not only to attract prospective customers but also to strive hard to lure them to become recurrent and regular customers. This can be achieved in numerous ways, such as through the enchanting and striking name of the place, ambience within the food service facility or the type and style of menu. The creation of the first impression of the restaurant to the customer is very essential. Such a first and lasting impression can be created by the preparation done in the restaurant prior to service and also the professional service presented by the staff. The preparation done in the restaurant prior to service is known as mise-en-place. This is essential to create the right and pleasant atmosphere by the setting and controlling of temperature, lighting and equipment in the restaurant. An essential aspect of service staff of star hotels is providing courteous and personalized service. If the cover for service is set by following standardized norms, it will help service staff to achieve guest satisfaction apart from giving the guest a feel of royal treatment. It is therefore imperative for service staff to master the art of setting up the cover as per the need of the service.

2. OBJECTIVES

After completion of this topic you will be able to

identify different tableware and linen used for laying a table
understand the basic rules for laying a table
acquire essential skills and knowledge in laying a table

3. LAYING A TABLE

Laying a Table is also known as “Table Setting” and it refers to the way a table is set with tableware which includes cutlery, crockery and glassware. The arrangement of the table for a single diner is called place setting. The term ‘cover’ is used to denote all the required cutlery, crockery, flatware, glassware and linen necessary to lay the place setting for a single person for a specific meal. The size of a cover is 18×24 inches.

3.1. Tableware and linen used for laying a table

Silverware

Silverware should be placed in order of use. The diner will start using the silverware at the end and work his way in. He will use the silverware farthest from the dinner plate for the first course which will most commonly be soup. He will use the silverware closest to the dinner plate for the last course which will be the main course. All the silverware should be placed one inch from the edge of the table.

Knives- The knives should be set on the table to the right of the dinner plate. The joint knife should be placed on the right side of the dinner plate. The joint knife is placed one inch away from the plate. Generally the diner will use a knife only if he has to cut meat. The joint knife may be substituted by a steak knife if steak is served as the main course. However, as many as three knives can be placed on the table based on the order of use. Care should be taken to ensure that the blades of the knives are facing inside, towards the table setting.
Forks- The forks should be set on the table to the left of the dinner plate based on the order of use. Generally three forks should be placed – one for salad, one for fish course and one for the main course. The fork which is placed farthest from the plate is for the salad. The fork which is placed next to the plate is for the main course. The dessert spoon (or dessert knife) should be laid on the table above the dinner plate. It should be placed in a horizontal position with the handle facing right. The dessert fork should be laid below the dessert spoon (or dessert knife) with the handle facing left.
Spoons- The spoons should be set on the table to the right of the knives based on the order of use. If the menu consists of a melon course, the spoon will be set closest to the plate with the soup spoon at the end. If there is a dessert spoon, it will be set above the plate. Coffee spoons are set on the saucer.

Glassware

Water Goblet- The water goblet should be placed in a position that is closest to the hand, about one inch above the tip of the joint knife.
Wine Glass- The wine glass should be placed to the right and above the water goblet. Glasses should be placed from left to right in the following order- water glass/water goblet, red wine glass, white wine glass and champagne flute if order is placed forchampagne.
The glasses may be arranged in a straight line parallel to the edge of the table or in a diagonal line which is angled towards the edge of the table.

Plates

Dinner Plate- The dinner plate should not be placed on the table when the guests sit down but is placed only when the main course is served. Large plates, such as the luncheon plate and dinner plate are laid about one inch inside from the edge of the table.
Salad Plate- The salad plate should be placed to the left of the forks. Small plates, such as salad plate, fish plate and dessert plate are laid about two inches inside from the edge of the table.
Butter Plate with Butter Knife-The butter knife which is placed on the bread plate should be positioned on the left of the table setting above the forks.
Dessert Plate-The dessert plates will be set on the table after dinner. If a dessert fork is to be used it should be placed below the dessert spoon which has already been set above the dinner plate.

Cruet Set

Salt and pepper shakers or cruet set should be placed above the cover or between two place settings. The salt shaker should be generally placed to the right of the pepper shaker, in a position close to the right hand as more people use salt than pepper and also as more people are right-handed. The pepper shaker should be obviously placed to the left of the salt shaker and in an angle slightly above the salt shaker. The salt and pepper shakers used should be small, approximately 1 ½ inches in height so as to save space at a fully laid table. The lid of the salt shaker is made with small, numerous holes than a pepper shaker as salt is finer than pepper. The lid of the pepper shaker is made with large, fewer holes than a salt shaker as pepper has a coarser grain than salt.

Coffee Cups

The coffee cup and saucer should be placed to the right of the place setting about one inch beyond the outermost piece of flatware. The coffee spoon should be placed at the right of the saucer. The handle of the coffee cup should face the four o’ clock position for easy access to the guest.

Table Linen

A white table cloth is generally preferred in restaurants but coloured linen is also used. The only rule is to ensure that the pattern of the linen does not clash with the pattern of the chinaware.

Napkins

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. Napkins are folded elegantly and should be placed in the center of the table setting. As an alternative napkins can also be placed in the centre of the dinner plate or on the left side of the cover beside the fork.

3.2. Basic rules for laying a table

Certain rules are followed for laying a table which facilitates dining and makes the table orderly.

The basic rules for laying a table are given below:

Before a table cloth is spread on the table, it should first be covered with a baize base cloth. The reasons for using a baize cloth are as follows:

The baize cloth helps to protect the wrists and elbows of the diner from the sharp edges of the table.

The baize cloth helps to keep the table cloth firmly in place.

The baize cloth helps to protect the surface of the table.

The baize cloth helps to prevent the rattling of crockery and cutlery.

The baize cloth helps to absorb moisture in case of spillage of liquid on the table.

The linen which is appropriate to the size of the table should be used.
The table linen used is generally of three types namely cotton, linen and damask. Of the three types of table linen, damask is the best.
The table linen used should not be torn or soiled.
The central fold of the tablecloth used should be in the middle of the table. All the four edges of the tablecloth should just brush the seats of the chairs.
A bud vase if used as a centerpiece for decorative purpose should not be very tall or large as this will obstruct the view of guests sitting opposite each other.
The flowers placed in the bud vase should not be heavily scented as this will have an effect on the flavour of the food.
Each cover laid on the table should be well-balanced. (A cover is the space required on the table for laying cutlery, crockery, glassware and linen for one person to take a meal)
The cutlery, crockery and glassware required for the menu should be placed on the table and no extra tableware should be placed,
The space required for one cover on a normal dining table is 60 cm x 38 cm. In order to achieve a well balanced look the cover on the opposite side should be exactly similar.
The order of sequence in which cutlery are to be used is always from outside to inside, so they have to be laid from the inside to the outside of the cover.
The placement of knives and soup spoon should be on the right-hand side of the cover, whereas that of the forks should be on the left-hand side of the cover. Dessert spoons and forks should be placed at the top of the cover. The side knife should be placed on a quarter plate and kept on the left side of the cover. All the knives should be placed in such a way that the cutting edges face to the left.
The water tumbler/ water goblet should be placed at the tip of the large knife to the right of the cover.
The napkins should be neatly folded and placed in between the cutlery in the centre of the cover. The napkins are arranged in empty water tumblers at the table for dinner sessions.
The table accompaniments such as cruet sets, butter dish, ashtray, meal accompaniments and bud vase should be placed in between the covers at the centre of the table.
The crockery and cutlery laid on the table should be spotlessly clean and the glassware should be well polished.
The crockery which is chipped or cracked should not be used.
The crockery should be placed in such a way that the monogram of the hotel which is imprinted on it should be visible to the guest.
All the cutlery and crockery that is placed on the table should be about an inch from the edge of the table so that they are not accidentally tipped over.

3.3. Laying a tablecloth

Laying a table cloth does not mean just throwing the tablecloth over the table and placing a vase of flowers in the centre of the table. A table cloth if not laid properly may lead to tablecloth accidents such as guests tripping over the tablecloth or spilled glasses and broken dishes. There are different methods for laying a table cloth based on size of tables and occasions for which it is laid. The correct technique for laying a tablecloth should be learnt.

3.3.1. Procedure for Laying a Tablecloth

The size of the table should be determined first. All the four sides of the table should be measured using a tape to determine if the table is square or rectangular. In case the table is round or oval, it should be measured across the table from side to side and from head to foot.
The cloth appropriate in size should be taken to cover the table. It should be ensured that the cloth will hang approximately 9 inches over each side at the edge of the table.
The silence cloth should be laid at the center of the table. The silence cloth is used to prevent the tablecloth from sliding and slipping, reduce the noise of dishes and silverware against the table and also helps to protect the table from accidental spills and burns. The silence cloth is generally made of double-sided flannel or thick cotton.
The tablecloth should be laundered and ironed.
The tablecloth should be unfolded on the table from the center of the table out to the edges.
The center fold of the tablecloth should be placed directly down the center of the table. The four corners of the tablecloth should be of equal distance from the floor on each side of the table.
The centerpiece should then be placed in the middle of the table. A bowl filled with a vase of flowers or seasonal fruits can be used as a centerpiece which will add an elegant and comforting touch to the table. It is not compulsory to place centerpieces. Moreover centerpieces should be placed depending upon the occasion and personal preference.
It should be ensured that the edges of the tablecloth do not hang very low that guests get tangled in it when sitting or getting up.

3.4. Laying a Table d’hôte cover

3.4.1. Table d’hôte Cover

A Table d’hôte cover is laid where the type of menu offered is table d’hôte. Table d’hôte menu is one in which there is a set number of courses served with limited choice within each course or amongst courses. The charges for a Table d’hôte menu are fixed. In the service of Table d’hôte menu, the quantity of food to be cooked can be predetermined and kept ready as the menu is fixed. Table d’hôte menu is generally offered in restaurants offering buffet lunch and dinner, in banquets, flight kitchen, institutional and industrial catering.

The cover setup for Table d’hôte service is very simple. The table is laid for the set service. An important activity of service staff is to set the cover prior to the arrival of the guest and after taking the food order. If the cover is laid with inappropriate cutlery or wrong cutlery may give the guest a bad experience and ultimately affect the business.

3.4.3. Guidelines for positioning tableware for Table d’hôte service

The place setting should be centred using the seating as a guide and can be marked with a main plate or napkin.
The side plate should be positioned to the left side of fish fork.
The side knife should be positioned on the right side of side plate, parallel to All Purpose fork and knife on the left hand side.
The soup spoon should be placed to the right of the cover and 1 cm from the edge of the table.
The fish knife should be placed on right and the fish fork on the left, both1 cm from the edge of the table.
The All Purpose knife should be placed on the right and all purpose fork on the left, both 1cm from the edge of the table.
The water glass should be positioned directly above the AP knife.
The dessert fork and spoon should be placed on the top of cover parallel to the plate with fork pointing towards right and spoon pointing towards the left.
The napkin fold should be placed in the centre of the cover.

3.4.4. Points to remember while laying a Table d’hôte cover

Cutting edge of all the knives should be facing towards the left edge of table.
All cutlery and crockery should be placed 1cm from the edge of the table.
The table accompaniments should be placed on top of the cover.

The picture above indicates a table that is set for soup, main course and a dessert. The table is laid with a soup spoon, joint knife and fork and dessert spoon and fork. The soup spoon is placed on the far right of the cover. Then from the outside to the inside the fish knife and fork is placed followed by joint knife and fork. The dessert fork and dessert spoon is placed above the dinner plate. The butter knife which is placed on the bread plate is positioned on the left of the table setting and can be used for bread rolls or for the cheese course which will follow later. As a final touch a small table decoration, for example, fresh flowers can be added to the table.

The picture above shows the table that is set to include a fish course along with the soup, main course and a dessert. The table is laid with a fish knife and fork along with the soup spoon, joint knife and fork and dessert spoon and fork.

3.7. Conclusion

The table has to be set with the right cutlery or flatware with the correct knives and forks. The knives and forks should be laid to start from the outside to inside of the cover. The table laying should put the guest at ease and not coerce them. A table which is laid perfectly and looks good will make the guest feel welcome. It will speak volumes to a guest.

you can view video on Laying a Table

Bibliography

R.Singaravelavan (2011). Food and Beverage Service, Oxford University Press; New Delhi.
Vijay Dhawan (2007). Food and Beverage Service, Frank Bros. & Co, New Delhi.
Ann Bulleid (1996), Serving Food and Drink: Table & Function: Student Guide, Nelson Thornes.
Casado, Matt A (1994), Food and Beverage Service Manual, John Wiley & Sons.

Web link

pdf.usaid.gov/pdf_docs/Pnadw328.pdf
www.pearsonhighered.com/assets/hip/us/hip_us…/0132724545.pdf
education.gov.pg/TISER/documents/…/restaurant-service-table-setting.pdf
https://www.dcmp.org/guides/10535.pdf