Table Set Up Procedure in Restaurant

Basic procedure of how to set up table in restaurant. Do read that tutorial. As you know, One cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to lay a certain type of place setting for a specific meal, for a single person.

Size Of One Cover = 18×24 Inches


One of the technical terms very often used in the hospitality industry is a “cover“. What does this mean? There are 2 definitions according to the context

1. When discussing how many guests a restaurant or dining room will seat or how many guests will be attending a certain cocktail party, we refer to the total number of guests concerned as so many “covers”.

2. When laying a table in readiness for service there are a variety of place settings, which have to be laid according to the type of meal and service being offered. This place setting is a type of cover being laid. In other words a cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to a lay a certain type of place setting for a specific meal.

A LA CARTE COVER:
This cover follows the principle that the cutlery and flatware for each course will be laid just before each course is served. The traditional cover given below represents the cover for hors d’ oeuvres which is the first course in a classic menu sequence.

• Fish plate
• Serviette
• Fish knife
• Fish fork
• Side plate
• Side knife
• Wine glass

When an a la carte cover is being laid, the cutlery and flatware required by the guest for the dishes ordered will be placed course by course. In other words there should not be at any time during the meal, more cutlery and flatware on the table than is required by the guest at that specific time.

TABLE D’HOTE COVER:
This cover follows the principle that the cutlery and flatware for the entire meal will be laid before the first course is served. The traditional cover is given below:

• Serviette
• Soup spoon
• Fish knife
• Fish fork
• Meat knife
• Meat fork
• Dessert spoon
• Dessert fork
• Side plate
• Side knife
• Wine glass

When a Table d’hote cover has been laid, the steward should remove, after the order has been taken, any unnecessary cutlery and flatware and really any extra items that may be required.After the above covers have been laid, the table-layout should be completed by the addition of the following items:

• Cruet set
• Ashtray
• Bud vase

All applicable cutlery and flatware should be laid 1.25 cm from the edge of the table. Water goblets after polishing should be placed at the top right-hand of the cover.
It is of paramount importance for any food and beverage professional to have a sound knowledge of the types of service styles given above. And yes, remember practice makes a man perfect