Waiter Training: How to Set Up a Table - The Equipment

How to create a table?

Here you can read what you need to prepare the table, what you need to be careful about and how it is done correctly. It has very detailed information and I want to show you the procedure for a table that is completely set in a good dining environment.

Providing a complete and complete schedule at your restaurant is one of the most important requirements and procedures. How would you like to welcome, sit back and provide a pleasant dining experience for your guests, if the table is not set up properly? Without it you can't start your service!

What do you need?

Here's a list of the items you need to set up your table for:

• The right size tablecloth, make sure they are washed, ironed and have no holes or stains


• Installation basis (molton) to make the table feel soft and to avoid noise when placing anything on the table such as plates, glasses, etc. Many times, restaurants use two types of table cloths (large & small) to create a better atmosphere, avoid noise and can make it faster to change table clothes, as often only small pieces need to be changed.


• Iron or steaming


• Show me the plate or a charger


• Dining equipment, depending on the pre-set style. Here I like to use the main and main dish cutter for setting up. This makes it easy for you to adjust to your restaurant. So you need to forks and knives of course (meat) and also forks and beginner knives.


• Bread & butter plates (B&B)


• B&B knife


• Dessert fork or another small fork used to eat Amuse bouche (a small specialty dish created by Chef, served free to guests at the beginning of the meal). Sometimes a small spoon (coffee spoon) may be necessary.


• Napkin folded according to the standard, theme or style of the restaurant


• Goods broken, again according to the style of the restaurant. In this case I like to set up a water glass / cup, red and white wine glass.


• Fresh flowers or any other decor for a table that fits the theme of the restaurant


• Candle stand with new candles, set by the restaurant standard

All glassware, cutlery and chinaware mentioned should be cleaned, polished and waterproof. That also means, especially glassware, should be odor free!

In addition, all equipment should be free of any damage, chips, marks and / or fingerprints!

How much stuff you need depends on, of course, the number of people you want to provide. We now want to set up a table for two guests, seated in front of each other, an independent stand-up table with 4 chairs.

I suppose this table will be set for dinner, because in this case, we need the most equipment and the service will be more sophisticated (but again, depending on the restaurant).

How do I do that?

After all the equipment has been assembled we can start now to set the table. The table will be provided for 2 guests for dinner, seated opposite each other and a free standing desk with 4 chairs.

1. Check the table and make sure it is stable, not sloping (i.e. adjusting screws under the table foot, placing cork sheets under the feet, and so on, if it slides) and enough space for subsequent seating with no splints, holes, broken edges or inequalities another on the table.


2. Lay the ground (table cloth or thin rubber mats) on the table. If you use a tablecloth: Handle it carefully and hold only the edges with your fingertips. Avoid wrinkles and coloring at all times. Make sure the fabric is centered around the same length hanging on all sides. For thin rubber mats: Place them centrally and make sure they are flat without waves and wrinkles and the entire top of the table is protected to prevent glasses or other appliances from slipping. Also, the folds around the edges of the fabric need to be facing down.


3. Put a layer on it as set by the restaurant standard. There are different styles to do that, but you need to make sure to handle the fabric carefully and touch it less than possible to avoid it again, wrinkles and blemishes. It needs to be centered and hanging long on all sides


4. Iron or steam Carefully scrub the table to remove any wrinkles left over and to the sides. Make sure the iron has a clean surface! You may need to iron the fabric before using the table.


5. Set the display plate (or charger) in the center of the table, the thumbnail distance from the edge. If you use the second plate above the exhibition plate, place it in the first center. Make sure the plates are polished, shiny, clean, not damaged, peeled or broken.


6. Provide cutlery is the next step. Place the main course knife to the right of the presentation plate, a thumbnail from the edge of the table and just 2-3 mm away from the presentation plate. The bar facing the plate shows on the left. Next to it goes the opening knife. The distance between the two knives should not exceed 2-3 mm either, but do not touch each other. The main fork on the left of the plate shows the same way as the main course knife, just 2-3 mm away from the exhibition plate and the length of the sketch from the edge of the table. The fork goes to the left of the main fork, 2-3 mm away from each other (measured at the boldest part, the fork). In both cases, the fork and knife were positioned at a 90 degree angle to the edge of the table.


7. Place B&B plate and knife: The plate should be set to the left of the fork and 5 cm from the edge of the table (here are many opinions beyond where the plate should be placed. Ask your supervisor how it's done in the restaurant.) Insert a B&B knife to the right of the B&B plate (in the middle of the right half of the plate), rest on the side and line with the fork.


8. Napkin can go in the middle of the show plate. Napkin stickers always depend on the shape, style, folds, restaurant environment and atmosphere, but make sure that you touch the slippers as much as possible, as your guests are likely to use them for or around their mouths.


9. Add glasses to set up. There we have three glasses, one glass of red wine, one glass of white wine and one glass of water. The first glass you set on the table is red wine glass, as this is most likely to be used for the main course. Place it on the main course knife, where the center of the stem is parallel to the knife. How high the knife is varies with the style of glass provided. It can be a line or a cluster. Let's do it in one line. Adjust the distance to the main course knife so that the white wine glass can fit underneath without touching the diner. White wine glass runs to the right of red wine glass at an angle of 45 degrees below it. The distance between the two glasses should be as close as possible, but they should not touch each other. The postcard thickness is just perfect. Now, the glass is back again at an angle of 45 degrees below and to the right of the white wine glass. Most likely, this glass will come out of the appetizer. Again, the distance between water and white wine glass cannot exceed the thickness of the postcard. If so, the establishment must be a group. Just move a glass of water over the wine glass, forming a triangle. The same rules for distance are used, too.


10. Glass handling: Always handle the glass carefully. It's best to bring less then drop and / or break them. Hold a glass of wine on the trunk and bring it to your taste or hang it between your fingers. Do not touch the glass itself, as it will leave a fingerprint on it.


11. Flowers and candles and table decorations usually on every table. Salt & pepper is prescribed depending on the restaurant and other utensils and seasonings. Flowers are either placed in the center or on one side of the table. It is also used for candles and other items. Make sure the flowers and all other appliances and herbs are fresh, clean and not damaged, exposed or broken. Also, flowers need to be checked for web spiders and other bugs.

To get the symmetry, clean and orderly effect of the table when guests arrive and get a seat, here are some tips on how you can achieve it:

1. Set the plate to show exactly opposite each other and in the center of the table on each side.


2. Arrange the pans in the same way, so that they are set in the opposite direction, where the main course knife is aligned with the main fork and the opening knife with the fork.


3. The glasses should look in line with each other, if they are set in a row.


4. The chairs round out the whole picture. These need to be completely clean (sometimes they have a gap between the seats, the arm rests and the back rest; the toilet in between!), Stable and unobtrusive. Adjust them by the way, so that they are in front and the center of the table and the table don't touch the chair. That means the chair can't be moved under the table, but it also depends on the restaurant.


5. Finally, take a look at the whole thing and make sure all items are set up properly, clean, not damaged and in perfect condition.

The same procedure can be used for setting up four and more guests. It is always important to align the cutleries, showing the plates and the broken pieces.

That's the beginning. Try it and you'll see after a few times that it's not so hard! Practice!

Serve others and make a difference!

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