4-H Table Setting Contest Manual

The Table Setting Contest is open to all Clover Kids and to any 4-H member enrolled in family and consumer sciences projects. This includes all foods, clothing, and home environment projects. Age divisions will be prior to Jan. 1 of current year - Clover Kid (5-7 years old); Junior (8-10 years old); Intermediate (11-13 years old) and Senior (14 and over).

The Table Setting Contest is a fun way to learn how to properly set a table; plan nutritious meals; express originality and creativity in choosing a theme; express knowledge of food, nutrition and food safety and present to a judge.

Entry Rules - Each exhibit must fit on a standard size card table and include the following:  Clover Kids will place the theme table cloth on the table with the decoration and the table setting (example: plate, napkin, fork, spoon, knife, glass) for the judge. The judge may ask very simple questions about MYPLATE.gov. No menu or food is required. A card with your name is also needed to turn over after judging.  A theme  A menu – either handwritten or printed on any size card. Be sure to check your spelling.  One place setting for the menu featured. Use tableware (dishes, silverware, etc.) appropriate for the planned occasion. You DO NOT need to bring accessories such as salt and pepper shakers, sugars, creamers, etc. No live animals allowed on or by the table settings. No alcohol allowed in the menu or in the food. All decoration needs to be on the table. No decorations on the floor or walls. A centerpiece appropriate for the planned occasion. Table covering appropriate for the occasion, if desired. Napkin folding is optional. Overall setting must show coordination of dishes, glassware, flatware, linens and centerpiece. Creativity must meet the basic table setting criteria; for example, follow proper flatware placement, etc.  One food item from your menu along with the recipe either handwritten or printed on any size card. No kitchen facilities will be available, so try to include a food that can be kept at room temperature or in a cooler without spoilage. Your food may be served on the plate or in the serving dish. BE CREATIVE! Remember the judge may taste the food.  Your name on a card to turn over after your table was been judged. Tables remain up until the conclusion of the Style Revue for the public to view.  Exhibitors will receive a schedule. In Holt County - You may set up your display early but the display must be set up at least 10 minutes before your schedule judging time. In Boyd County – You will be given a schedule with your set-up and interview time and the tables cannot be set up early.  Exhibitors must bring their own standard size folding card table. Do not bring a chair. Parents can only help carry in the items and unfold and set upright the table.  Dress Code: 4-H members and Clover Kids must wear 4-H dress or dress appropriate for their theme.  The judge will talk to each exhibitor as she/he judges their entry. The food, menu, table setting and individual are all important part of the judging. During judging, you PRESENT your table setting to the judge by telling about your ideas and why you chose this particular theme. Do not be afraid to explain why you did something. You should view yourself as a host and the judge as your guest. You should extend a welcome to your guest and present your ideas behind your theme, choice of menu, food preparation and food handling. You should also demonstrate an understanding of table setting techniques. You should be able to describe the ingredients and preparation required for all menu items, as well as food safety. Following your presentation, ask the judge if they have any questions. After your table has been judged, return to the exhibitor waiting area. Remember that the judge may be watching while you set your table and while you are waiting to interview with the judge so act accordingly.  Clover Kids will receive a participation ribbon. 4-H’ers will be awarded a purple, blue, red, or white ribbon according to the judge’s discretion. A Champion and Reserve Champion will be selected in each division to receive special prizes. Special Recognition Certificates may also be given according to the judge’s discretion in Boyd County. Champion and Reserve Champion tables must be displayed at their respective County Fair in August. The 4-Hers name needs to be on the table along with a photo of the 4-H’er and a photo of the food item. Irreplaceable items can be swapped with another item for the display at the fair.  Table settings will be dropped one ribbon placing if the above criteria is not met.

tablecloths may be used. Sometimes the table is left Guidelines for Creating Your bare. Choose a covering which is appropriate for the Table Setting occasion and the other table appointments. You may match or blend colors and textures in the dishes — or Do you know that you can be a designer each time you use something quite different for contrast. set the table? A designer chooses and arranges things according to a plan for beauty and order. A neat, — Allow at least 20 inches of space for interesting, clean and attractive table setting makes any Place Setting meal more enjoyable. each person’s dishes. This is called a cover and each cover is set exactly the same. A cover contains the Actually, there is more than one way to set a table. The dinnerware and flatware for the meal. usual way to set a table is to put all the dishes, flatware, and food on the table before anyone sits down. When The following rules for setting a table correspond to the there is company or for a special meal, part of the food numbers seen in the table setting illustration shown and dishes may be left in the kitchen and served later. here. Diners at a buffet or a picnic may fill their plates and 1. The flatware, plate, and napkin should be one inch glasses before they are seated. The way to set your table from the edge of the table. depends upon the way the meal is to be served. Be 2. The plate is always in the center of the place creative and have fun! Color texture, design and creativity are important.

For the Table Setting Contest, one place setting is to be displayed. Include table covering, dinnerware, stemware, flatware, centerpiece and menu. Select and make one food from your menu. You MUST bring a standard size card table for the display.

Select a Theme - What is the occasion...a family dinner, a holiday, or lunch with friends? Is this a casual or formal occasion? Select a theme which fits the occasion. Possibilities can run from a casual fishing party sack lunch to a formal Mother’s Day dinner.  Formal — use candles (lit only while being judged), setting. more than three pieces of flatware, china (no 3. The dinner fork is placed at the left of the plate. stoneware), tablecloth and/or mats are acceptable 4. If a salad fork is used, it is placed to the left of the and cloth napkins. dinner fork.  Casual — be creative! Theme can be indoors or 5. The napkin is placed to the left of the fork, with outdoors. Use any type of cover (tablecloth, paper, the fold on the left (unless a decorative/creative etc.) and any type of table service. Overall place fold is used). The napkin may also go under a fork setting should be an expression of your creativity; or on top of the plate. homemade touches are encouraged. 6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate. 7. The teaspoon is placed to the right of the knife. Table Appointments - These include any item used to 8. If a soup spoon is needed, it is placed to the right set a table: tablecloth, placemats, dinnerware, of the teaspoon. glassware, flatware, and centerpiece. Choose table 9. The soup bowl may be placed on the dinner plate. appointments to fit the occasion and carry out the 10. The drinking glass is placed at the tip of the knife. theme. Paper plates, plasticware, and paper napkins 11. If salad, bread and/or dessert plate(s) — or may be used for a picnic but they would not be bowl(s) — is used, place at the top of the fork(s). appropriate for a formal dinner. Flatware and dishware 12. If coffee or tea is served, the cup is placed on the must be safe to eat from i.e., no glitter, glue, etc. is to be saucer and set to the right of the spoon. Have the used on eating surfaces. handle pointing to the right. Note: Only the utensils needed are placed on the table. Table Covering - This is the background for the food and table appointments placed on it. It protects the table and makes for less noise. Placemats and/or

Centerpiece - The centerpiece should be coordinated When planning a menu, first decide on the main dish. with the table appointment and be appropriate for the Select appropriate vegetables, appetizer, soup or salad. occasion. Even though a single place setting is set, the Add a bread, dessert and beverage, if desired. Breakfast, centerpiece should be visible to all as if the entire table party, and picnic menus should contain two or three food was set and should not obstruct anyone’s view of each groups. Other meals should contain five food groups. other. Centerpiece can be purchased or arranged by the Participants are encouraged to develop interesting and exhibitor. Centerpiece candles are only to be lit while creative menus. For example, you might name a food to fit being judged. your theme. Note: The use of alcoholic beverages in any menu will disqualify the table setting. Tips and Reminders for Setting a Table  The table should be clean; it can be left bare or a table Common Errors in Menu Planning covering can be used as the background for the food COLOR and the items may be placed on top of it. A table  Too many foods of same color covering helps protect the table and muffles the noise  No contrast or variation of clanking glassware and dishes.  Clashing or unpleasant color scheme  Placemats or tablecloths can be used for special TEXTURE occasions.  Too many soft foods  Dinnerware and flatware should be chosen as  Too many chewy foods appropriate for the occasion and that complement  Too many crispy or crunchy foods each other. Matching or blended colors or textures in  Lack of variety in texture the dishes or contrast something different make a SIZE table setting look attractive.  Too many mixtures  Table setting items should be appropriate for the  Too many small pieces of the same size and shape meal served. Snacks on paper plates are appropriate  Too many similar shapes while a home-cooked dinner should be served on  Lack of variety in shape attractive dishes to help show it off. PREPARATION AND TYPE OF FOOD  Only the utensils needed are placed on the table.  No main dish  The centerpiece should be attractive. Simple ones,  More than one main dish such as fresh flowers, a plant, or fruit can be used. If  Too many foods prepared in the same way, such as candles are used, they should be of the length so that fried foods, creamed food, or foods with sauces if they were lit, they would be above eye level.  Too many starchy foods  The centerpiece should be low enough so that the  Same fruit or vegetable more than once people at the table can see over it; it should be  Too many high protein foods colorful and blend with the tablecloth and the dishes; NUTRITION and be fresh and  Too many foods from one food group clean looking.  Missing food groups  Contain a variety of foods not meeting the nutritional Menu Planning - An needs of those for whom it is planned appropriately planned TEMPERATURE menu should follow the  Too many foods of the same temperature Dietary Guidelines for  Not enough time allotted for preparation Americans and MyPlate.  Need to keep hot foods hot and cold foods cold As a general guideline, a  Food not stored at safe temperature (special meal should have at consideration needed for picnics) least three different food groups to help balance what the FLAVOR body needs every day to get all the nutrients needed.  All bland flavor MyPlate illustrates the five food groups that are the  Too many strong flavors building blocks for a healthy diet using a familiar image—  Repetition of food or flavor a place setting for a meal. For more information about  No tart or acid-flavor MyPlate, go to www.choosemyplate.gov/.  Too many sweet or too many sour foods

Writing the Menu  When the main dish has two or more The menu should be displayed on any medium of choice accompaniments, the main dish should be centered (card, ceramic tile, chalkboard, etc.) printed or typed by on one line and the accompaniments should be on the exhibitor. The menu may be decorated and/or the same line on either side or written on the line propped up. The following guidelines are suggested below. when writing or planning a menu: Rye Crisp Chicken Soup Saltines OR  Menus should be written in symmetrical Chicken Soup arrangement on the page with the foods listed in the Rye Crisp Saltines order they are served. (Every menu will not include all the foods listed here.)  Butter, cream, sugar, or salad dressings are not written on the menu unless they are special in some Appetizer way such as Whipped Butter or Thousand Island Main Dish Dressing Starchy Vegetable Other Vegetables  The beverage(s) should be listed last. Salad Bread  The following is an example of how a three-course Dessert meal is properly written: Beverage French Onion Soup  Foods should be grouped by courses. Extra spacing Whole Wheat Wafers should be allowed between courses. Celery Sticks Assorted Olives

 Descriptive terms should be used that give Prime Rib of Roast Beef au Jus information about the temperature, texture, color, Potato Soufflé or other special characteristics of the food or Asparagus with Hollandaise Sauce method of preparation such as Chilled Apple Cider, Mixed Green Salad Broiled Sirloin Steak, Cream of Asparagus Soup Hot Rolls Whipped Butter

 Words should be capitalized except articles and Lemon Ice prepositions. Words such as or, and, of, with, etc. Coffee Hot Tea should not be capitalized.

 Foods served with an accompaniment should have the food listed first.

Baked Potato Sour Cream OR Cheddar Cheese Cubes Rye Chips

 Don’t pick your teeth at the table. Dining Etiquette  Don’t fuss with hair or makeup at the table. Excuse Posture yourself to the restroom for repairs.  Place personal items (purse, hat, gloves) in a place other than on the table.  Sit up straight with arms and elbows off the table.  All four legs of your chair should rest on the floor. Social Occasions  Don’t fidget or squirm. Being a Good Host - As the host, you are responsible  Ask for items to be passed rather than reach across for issuing invitations in a timely manner and having the table. the event well organized so you can also enjoy the  Hats and caps are to be removed upon entering a party. The host makes sure that all of the guests are building. greeted and introduced to the people they do not know. When you are hosting a social event, it’s your job to Table Service make sure that all of your guests are comfortable and  Hold flatware between thumb and forefinger. are having a reasonably good time. The host is in charge  Avoid gesturing of the conversation and makes sure that it stays at an with your acceptable level. Be sure that everyone is included in flatware. the conversation. Avoid crude and hurtful jokes as well  Use the flatware as vulgar topics that may be offensive. from the outside first. Being a Good Guest - When you receive an invitation,  After using a fork, you must respond in a timely manner. Arrive within a knife or spoon, few minutes of the designated time. Try not to arrive place it on the plate. Never lay a used utensil on the too early. Arriving “fashionably late” is not fashionable table. at all. If a meal is being served, it might be ruined by  Service is from the left and dishes are passed to the your tardiness. As a guest, it’s your responsibility to be right. respectful and pleasant. Make an effort to visit with  Place the napkin in your lap. When leaving the table, everyone at the party. place the napkin to the left of your plate. RSVP - RSVP is the abbreviation for the French phrase While Eating repondez s’il vous plait which means please reply. If an  Chew quietly with your mouth closed. Avoid invitation requests an RSVP, it is your responsibility to slurping soup or noodles. reply in a timely manner in the fashion the host  Butter bread one bite at a time. indicates. This may be by returning an enclosed card,  Cut meat one bite at a time. making a phone call or sending an email. A response is  Dip soup spoon into the bowl using a motion that for the host’s convenience, not yours. This helps the moves the spoon away from you. host know how many people to plan for, especially if  Remove alien objects from your mouth with your food will be served or if space is an issue. fingers and place them on the side of your plate.  Avoid talking with a full mouth. Take small bites. Thank You Notes - Following the party, you should  If the food is too hot, wait for it to cool rather than phone the host or write a short thank you note blowing on it. expressing your appreciation of the time you spent with  Take small portions at buffets. You may return for them. It is appropriate to return the invitation within a seconds. month or so. Thank you notes should also be sent when  Keep table conversation pleasant and at a low you receive a gift even if you have given a verbal thank volume. you at the time.  Discuss appropriate subjects at the table. Include all diners in the conversation.

Finishing the Meal  When you have finished eating, leave your plate and other service items where they are. Place the fork and knife on the plate resting next to each other with the tines and blade toward the middle of the plate.

June 2013. Adapted by UNL Extension in Holt and Boyd Counties from the following resources: Scotts Bluff/Morrill Counties 4-H Table Setting Contest – Procedures and Guidelines, Lancaster County 4-H Table Setting Contest—Procedures and Guidelines, 4-H Foods Judging Guide, Adapted and Revised Edition, Amy Peterson, M.S., R.D. Extension Educator, UNL Extension in Polk County, 2012.