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Laying the table Table service

Laying the table Table service. Laying the Table for Table Service. For the number of customers a restaurant will seat is referred to as covers. Depending on which kind of meal and service being offered there are varieties of types of cover being laid.

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Laying the table Table service

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  1. LayingthetableTable service

  2. Laying the Table for Table Service • For the number of customers a restaurant will seat is referred to as covers. • Depending on which kind of meal and service being offered there are varieties of types of cover being laid. • A cover refers to all the necessary cutlery, crockery, glassware and linen required to lay a table.

  3. Laying Tables The type of laying depends on the kind and the number of served dishes. Kinds of laying: • Á la carte cover • Table d´hôte cover Direction of laying should be clockwise.

  4. Á la Carte Cover • Cutlery is laid out just before each course is served. Á la Carte Cover includes: • Fish plate (centre of cover) • Fish knife • Fish fork • Side plate • Side knife • Napkin • Water glass • Wine glas

  5. Laying the Table – Á la Carte • The first item should be the fish plate at the centre of each cover. • Then lay out the fish knife and fish fork (Cutlery should be laid 1.25 cm from the edge of the table. Cutlery should be laid from a service plate, from the inside to the outside of the cover.)

  6. Laying the Table – Á la Carte • Lay out the side plate and side knife, as well as the napkin 4. After polishing, the glasses should be placed at the top right-hand corner of the cover

  7. Table d´hôte Cover • Cutlery for the whole meal is laid out before the first course is served. Tradional cover includes: • Joint knife • Fish knife • Soup spoon • Joint fork • Fisk fork • Sweet fork • Sweet spoon • Side plate • Side knife • Napking • Water glass • Wine glass

  8. Laying the Table – Table d´hôte • The first item should be the side plate at the centre of each cover. • Then lay out the joint knife , fish knife, soup spoon, joint fork, fish fork, sweet fork and sweet spoon(Cutlery should be laid 1.25 cm frm the edge of the table. Cutlery should be laid from a service plate, from the inside to the outside of the cover.)

  9. Laying the Table – Table d´hôte • Move the side plate to the left of the cover. Set out the side knife on the side plate as well as the napkin in the centre of the cover. 4. After polishing, the glasses should be placed at the top right-hand corner of the cover

  10. Arranging Glasses The glassware is placed in group on the right-hand side, i.e. above knives.

  11. Different ways of placing the glass tableware: 1 – water, 2 – vodka, 3 – white wine, 4 – red wine

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