HOW TO SETTING A TABLE FOR BREAKFAST

Guests expect tables to be set in a clean, neat and timely manner, with complete sets of eating utensils and table condiments for each place setting.  In busy restaurants they expect this task to be done quickly and correctly.

Why is this task important for you and our guests?

Answers: 

1. To maximize the guest satisfaction

2. To keep up 5 star image of the hotel

3. To ensure less stress during the operation time

4. To ensure the tables are set in a consistent manner 

5. To ensure the table settings are clean and polished

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Put  placemat on table (Use of placemat can differ per hotel)	Ensure that the placemat is clean, no creases, nice side facing up.	Why should you ensure that the placemat is clean, no creases, nice side facing up.
2) Lay napkin on the table	Place the folded napkin in the middle of the placemat, 2 cm above the edge.
3) Put the knife on the table	Place a starter knife on the right side of the napkin sharp side facing left. Don’t touch the cutlery, use a clean napkin	Why should the knife face left? Why shouldn’t you touch the cutlery?
4）Put the fork on the table	Place a starter fork on the left side of napkin, parallel to the knife 2 cm above the edge of the table.	Why should the fork be parallel to the knife?
5) Check position of the cutlery	Make sure that the cutlery is also 2 cm above the edge	Why should you check the position of the cutlery?
6) Add the saucer and cup	Saucer goes right side to the knife; 2 cm above the table edge and put a cup in the center of the saucer with cup handle pointing at 4 o’clock to the right.	Why does the saucer go on the right side of the knife? Why does the handle show 4 o’clock?
7) Add the teaspoon	Place it behind the cup on the saucer (grip showing 4-5 o’clock)	Why should the grip be showing 4-5 o’clock?
8) Put flower on the table	Ensure that the vase is clean, fresh water and fresh flower. Place it in the center of the table.	Why should the vase be clean? Why should the flower & water be fresh?
9) Put salt and pepper shakers/ mills on the table	Place salt and pepper shaker (cleaned and refilled) horizontally on the right side of the flower.
10) Put sugar on the table	Take a clean and refilled sugar bowl and place it on the left side of the vase.	Why should the sugar be filled?
11) Final check	Make a final check if you have achieved the final setup.
12) Arranging the chairs	Push the chair up to the edge of the table.

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should you ensure that the placemat is clean, no creases, nice side facing up.

2. Why should the knife face left?

3. Why shouldn’t you touch the cutlery?

4. Why should the fork be parallel to the knife?

5. Why should you check the position of the cutlery?

6. Why does the saucer go on the right side of the knife?

7. Why does the handle show 4 o’clock?

8. Why should the vase be clean?

9. Why should the flower & water be fresh?

10. Why should the sugar be filled?