TABLE SET

1. TABLE SET KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Somonimo, Poland, Vimmerby Sweden and Izola, Slovenia F&B4YOU

2. TABLE SET • What is important to know when laying a table? • What do we need to lay a table? F&B4YOU

3. TABLE SERVICE Waiter has to know: • the number of customers • the kind of meal • the number of courses F&B4YOU

4. TABLE SERVICE Waiter has to choose the right: • Linen – colour and pattern of the table cloth, napkin • Cuttlery – spoon, fork and knife • Glasses – for wine, water, champagne, spirits • Crockery - plates • Flower arrangement F&B4YOU

5. TYPES OF COVERS • A la carte cover • Table d’hôtecover F&B4YOU

6. TRADITIONAL COVER Traditonal cover includes: • Joint/meat knife • Fish knife • Soup spoon • Joint/meat and vegetable fork • Fish fork • Sweet/dessert fork • Sweet/dessertspoon F&B4YOU

7. TRADITIONAL COVER Tradional cover includes: • Side plate • Side knife • Napkin • Water glass • Wine glass F&B4YOU

8. INFORMAL TABLE SETTING F&B4YOU

9. FORMAL-TABLE-SETTING F&B4YOU

10. ARRANGING THE GLASSES • Glasses must be polished and placed in a group on the right-hand side, above the knives. F&B4YOU

11. ARRANGING THE GLASSES Different ways of placing the glass tableware: 1 – water, 2 – vodka, 3 – white wine, 4 – red wine F&B4YOU

12. Some pictures in the presentation have been taken from the public domain via the Internet. The presentations are used for non-profit educational purposes. F&B4YOU