THE WAITER'S ACADEMY

SETTING UP TABLES

"Once you realize table setting is based on logic, things become less intimidating," Pamela Hillings Y " M E D

A Setting the tables is a C A

S

' vital part of the waiter's R E T I job! Welcoming our A W

E guests to a beautifully H T set table brings us confidence and set the right tone for the meal" Basic Rules

The tablecloth should If a square tablecloth If overlay is used for be evenly laid on the is used for a round formal dining the table and should table the edges of edges of the hang approximately the tablecloth should overlay should hang 25 cm on all sides or hang from the table exactly in the middle 2 cm away from the where the legs are of the table sides edge of the chairs without reaching the edge of the tablecloth Basic Rules

The chairs are set Center piece will be set in Salt and pepper exactly in the middle of the middle of the table shakers will be placed the table sides and the At the table for two the next to the center edge of the seat should center piece will be piece almost be touching the placed in the middle at Make sure all the edge of the tablecloth the edge of one of the tables in the restaurant table sides. Usually the are arranged the same one next to the window way for symmetry or the wall Basic Rules

Charger or nicely Silverware is arranged Knives and Soup spoon folded napkin will be in a manner that we will be placed on the set in front of the placed first the right side of the chair exactly 2 cm silverware which the charger (napkin). Main from the edge of the guest will use last course knife first directly on the left and Forks will be placed on table right side of the the left side of the charger (napkin) charger (napkin). Main course fork first Basic Rules

If napkin is used, The main course The salad fork could be make sure the space silverware should be placed so that the between the dinner 2cm away from the beginning of its prongs knife and the dinner edge of the table and (teeth) is at the level fork is enough to in line with the charger where the dinner fork or the napkin ends, could be leveled place a large main up or leveled down course plate with ease Basic Rules

The etiquette If more silverware is Butter plate with butter requires not more required, the waiters knife is placed either to than 3 knives and placed it on the table the left of the forks or three forks are set on in accordance with the directly on top of the the table next to the next meal before it is forks. served charger (napkin). Exception: shrimp fork Basic Rules

Dessert silverware ( Water glass is placed The white wine glass spoon and fork) is directly above the main will be placed above placed on the table course knife the water glass, directly above the the slightly to the left charger (napkin) The red wine glass is placed above to the white wine glass There are many different arts of arranging the wine slightly to the left glasses but this is the classic way following a straigth line IN A LA CARTE SERVICE THIS 10 IS USUALLY HOW A FORMAL 8 DINNER TABLE WILL LOOK LIKE 9 7 2 1 - Charger 2 - Napkin 1 3 - Main course knife 4 - Main course fork 5 - Appetizer knife 3 5 6 - Appetizer fork 7 - Bread plate 8 - Butter knife 9 - Water glass 6 4 10- White wine glass

In Russian or Banquet service, where the menu is preset and the order of serving the meals is known in advance we can place all the necessary cutlery ( up to three forks, three knives) and glasses on the table in advance according to the menu