Table setting: Basic rules & guidelines/table setup for restaurant/f&b service/training video
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- เผยแพร่เมื่อ 13 พ.ค. 2021
- The table setting is the prime responsibility of a waiter. If you want a happy customer and a good tip, you need to how to set a table properly in a restaurant. So in this video, we will discuss the basic guideline to set a table and what are the different tablewares placed on the table.
This video is made for educational purposes. If found some copyrighted material do let us know before making a copyright strike. Email: hospitalitybroadcast@gmail.com
This video covers the following concepts:
how to set the table, basic rules of setting the table, how to set a table basic, casual and formal table setting, restaurant business, tableware, glassware, setting table in a restaurant, setting table in 5-star hotel, f&b service, f&b service training video, tableware placed on the fine dining table, how to set a formal dinner table, f&b management,
#TableSetup, #f&b service, #TableSetting, #HospitalityBroadcast, #HotelManagement
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I learned how to set a table, cook, create a budget, and take care of a child in home economics in high school. Perhaps they should continue teaching this
I learned so much in home ec.
I hate that it's almost completely gone from Georgia schools.
They'd rather promote gender studies.
I learned in middle school and it has served me well.
Please inform your school board to offer these classes! I absolutely love teaching Home Economics!☺️
I also learn this plus sewing, knitting, they are ready the. Children for real life, as a parent I do teach my grandson how to cook, wash etc.
I learned these rules of table setting when I was high school age. I am now 73. I have been to many restaurants and formal dining venues, but only once (ONCE) in my life have I ever seen a full table setting like the one pictured.
😂😂
I was a banquet waitress for 30 years this was my field of hospitality and I enjoyed it thanks for sharing ❤️❤️❤️🇯🇲 I'm retired now
Very enjoyable. I learned much of this in training for fine dinner service over 50 years ago. It helped me greatly when I was able to attend formal dinners later in life. Glad to see some refined traditions continue.
Simple and graphical explanation of sometimes a complicated topic. Thank you!
Glad it was helpful!
Having taught foods classes several years ago, one the favorite lessons was table settings. It was a hard sell to most students. However, when students learned to "read" the table setting, then they knew what to expect they would be served. And, we always made an instructional model out of construction paper for "younger siblings" to practice. Knowing what utensil to use reduces confusion and is a relatable concept for any cultural dish.
Also, an easy way to remember whether fork, drink, etc. I used Left/Right method: Left is 4 letters: left of plate are 4 letter items such as fork and food (plate/bowl for "food" such as salad. Right is 5 letters: right of plate are 5 letter items such as knife, spoon, drink.
As a child my mother set the dinner table this way every day. I always knew how to do it and still set my own table in this fashion. Also even now I’m widowed and living alone, I eat my meals at the table, no lap meals for me!
Thanks for a great clear narrator and easy simple explanation /language use
Thank You for posting, I'm sharing your video with my grandkids, I don't know what future they will have, but as a Grandma, If I don't teach them the old way, they will never know.
To all those negative, sneering commentators: one rarely encounters such elaborate place settings nowadays, but it’s still good to know. I do use formal, but much simplified, settings.
I was taught this at a Private British school 50 years ago and l have had many Nobles and Rich and famous people at my house for dinners I'm Italian so food was always delicious
I LEARNED A LOT, TOMORROW IS MY REPORTING IT HELPED ME TO UNDERSTAND EASILY THANK YOU VERY MUCH!!!🥰🥰🥰🥰🥰🥰🥰
Thank you so much for your explanation better than other videos of different channels
Thank you for sharing! I will definitely watch again!
Thank you for explaining so systematically.
I meant to say say that is a wonderful setting arrangement and thank you!
I don't know anyone this fancy, to use such a setting. But this was informative.
Beautiful.
Now feed all the people.
Who KNOWS😲U MAY find URSELF dining w/Kings & Queens & U will NEED THIS INFO❣️
Excellent, thanks for sharing.
Note: a cruet set is for liquids. Always provide one set of salt and pepper for, at most, every four diners, if you can’t do individual ones. One butter serving dish and knife at least, for every four diners, also. Butter is removed from the butter serving dish with the butter serving knife and placed on the individual B&B plates, by each diner according to how much they want. Never stick one’s individual butter knife into the butter serving plate, or use the butter serving knife to butter one’s bread. The exact rules apply for sugar in beverages, use the sugar serving spoon, then stir it into the beverage with your individual coffee spoon. Never put any individual-setting utensil into a common dish, nor use a serving utensil for eating or drinking. I prefer to use big serving utensils that are obviously not for individual use, it reduces confusion. It’s fine to take one’s bread roll from the basket with fingers, but remember, once you touch it, don’t put it back! I once was behind a man in a grocery store who dropped a stack of unwrapped donuts on the floor, then put them back in the bin, during early COVID, too. I just told an employee which ones to remove (the dropped ones and any those touched) and they did so, we just couldn’t believe he put them back for others to buy unknowingly, gross. If this happens to you you, pay for them and dispose of them.
Thankyou for elaborating...sometimes things might vary from one region to another
That’s outrageous - give me just what I am going to use. Thank you.
For me, that may be: (1) My fingers, (2) Sippy cup, and (3) My sleeve. 😁How about you? Still though, it's good to know how Formal place settings work, don't you think?
Glad it was helpful!
Thank you very much for the education and the clear clarification. Just what I was looking for
Thats the amount of plate and silverware I use the entire week. 🤣
I learned all this in childhood, thankfully, and I highly recommend doing so now to anyone who didn’t. Knowing a correct place setting and how to use it is not only essential for minimal good manners, but it gives one the confidence to dine anywhere, and with anyone, however formal and complex the setting and meal. I’ve never been to a single nice meal where one or more of my fellow diners didn’t take the bread plate, incorrectly, from their right, or glasses from the left, utensils or napkin from the wrong side, etc., throwing the whole table into confusion. Is it really that hard to remember, beverages on the right, bread on the left? No one ever ends up with the plates, glasses or utensils they need, what a mess. When hosting a meal, I just say, “remember, the bread plate is on your left”, this is the single-most common error I see (US). Don’t do as your neighbor does, unless you know it’s correct, it’s better to watch what your hostess does, or quietly ask her or the waiter if unsure. Nowadays, I clear the appetizer plates, rimmed soup bowls and salad plates (never, ever serve salads in bowls) and the utensils for them, after each course and before the main course, and don’t bring out anything for dessert and coffee , not even utensils, until I clear the main course, it simplifies things for confused guests, who never remember. I’m so tired of people “helpfully” stacking their clean items set out for the upcoming courses, then handing them to me to clear, it means I have to re-wash them, unused, then put them out again. Everything on the table is meant to be used during the meal, don’t stack or try to clear it away until you’ve used it. If you don’t use it, like wine glasses for non-drinkers, let the hostess or waiter clear it at the correct time. Also, I use only a water glass and one wine glass, and serve only a single red or white with dinner, not both, depending in the food. Champagne before the meal, then I clear those glasses all away first, before seating my guests. I’ve eliminated chargers/service plates altogether, they cause tons of confusion.
I agree with all you said and add two more things . Napkin rings are a bit extra and as for coffee cups no need to bring them out before table is clear of all the used plates and cutlery (. Your second name ,it’s the same as my mother’s maiden surname .)
What I think really adds to the confusion for so many people is too often seating too many people too close together. It's not hard to understand which to use when it's in front of you, but when place settings overlap two seats, that's where confusion starts.
Excellent job
Wonderful setting arran😊
Thankyou for the video 📸👍Great 👍
Nice refresher course. Thanks!
Thank you so much.... Excellent... 👏👏👏👏
I'm done in food and beverage NC2.its a nice vlog very detailed and clear.
This is a perfect explanation. It helped me a lot. Grateful to find your video. Thank your very much
This was so easy……thank you
Amazing 👌❤️
I just randomly ended up clicking here. It is easy to be dismissive until you are invited to a formal lunch or dinner for important business, promotion prospects or whatver event. And then you will really wish you had paid attention to these things. I have seen it from both sides - ignorant and young, thinking oh ummm help....to being one of the grumpy old men on the other side of the table watching where you put your napkin. Learning these skills will do anyone well in life.
Came for some fun and the vdo was funny enough !!!
👏 That was great😊
Very detailed information, thank you ❤
Unprecedented session on entire TH-cam so far 💯👏❤️
thankyou Jitendra.. I am glad that you like it.
We did a lot of these for catered events. The downside is when they try to squeeze as many people at a table they can, hence almost sitting on top of each other, utensil wise and very little elbow room.
Very Very Nice Video
thank you very much from Honduras Central America
Glad it helped
Very nice 👍👍
I've taught these settings to Chinese students, but also contrasted it with the Chinese table setting. In China, a traditional table setting consists of one bowl and a set of chopsticks. Period. The bowl is multi-functional: it can hold soup, rice, meats and veggies (always cut up into bite-size pieces prior to serving), and beverages including tea, Chinese beer or water.
More modern formal Chinese settings may include a spoon, an additional soup bowl, a plate for bones (traditionally, bones and non-chewables are placed on the table to be cleared away after the meal), and tissue. In more expensive restaurants and at homes in the know, serving utensils may be included with the serving dishes; sometimes each diner would have a second chopsticks pair to use for taking food to their bowls and plates. A tea cup, shot glass, and water glass may also be included. A few modern restaurants provide the warm lemon-water-moistened towelette for use before the meal.
For those rare hands-on foods such as shank bones, shrimp, crayfish and ribs, disposable plastic gloves and straws (for drinking the marrow out of long bones!) may be provided.
One more thing of interest worth mentioning: at most Chinese restaurants, even when there are individual sanitized plastic-wrapped dish settings, an additional hot water or tea source is provided along with a large bowl used for waste water. Each person at the table will pour the water on their dishes to "clean" them, then dump the wash water into the large bowl. When all are thus washed, the bowl and extra water are taken away. This grows from the tradition that due to a lack of running tap water, dishes were only lightly washed after meals. This pre-meal wash is meant to clean off any possible leftover residue from the dishes' previous use; it of course cannot sterilize the dishes, but in the past it was the best option available. 😊
I really liked your very pleasent video! Thank you very much for it!
Glad you enjoyed it!
Thank you Ma'am for sharing
I learned something new
I learned how to set table last 7 years
And I only use one glass for only water
Yes this interesting 👍🏾💯 growing up with my parents my mom teaches me a little and how to clean the home 9 yrs ago I was working at a fine dining restaurant and tea lounge so these were the things I have to do i love it I got pregnant and leave then I started owning my own business
This is so Interesting 👍🏾❤️ 😊 me and my girls make a simple dish for dinner I went to visit my daughter yesterday and she decided to cook me something special I help her with the idea french fried garlic shrimp with potato salad and a spicy sauce and natural juice and today Sunday I just finished cooking her Sunday dinner we don't have a table setting at least it's preparing for what's to come like us that don't have table we sit with plate in our laps still it's surprising to know that I can know which utensils to set and which to use for eat even my babies I teach table manners 🙏🏾
Thanks for sharing. 🙏
So helpful
Woooòòooooo lovely video
Thank you for sharing ideas.Excellent👏👏👏
Glad you like them!
Excellent
.. Thank you..
Nicely done. Just remember other than in the USofA and affiliates Entrée means the first course or appetiser, basically it is the entry to the meal.
I'm in the UK and just like the French, our restaurant menus have the 'entrée' as the 'starter' or first course, after appetisers or hors d’oeuvres... (as they do in Australia, New Zealand and other countries). I have never understood why it's so different in the US !?
@@stewedfishproductions7959 Perhaps, and this is just me spit balling here since I'm out of my league in this, is we seldom have multi course meals. Typically, appetizers or salad, main course along with the side dishes served at the same time, then dessert, if any. Even at formal events, i think I've only seen a full set perhaps once or twice laid out as here. What I have seen is places where they try to cram so many people at a table that everything overlaps and everyone is trying to figure ou who's is whose.
@@kmbbmj5857 - I appreciate what you are saying, but it still doesn't get around the fact that American's don't use the word correctly!? 'Entrée' is a dish served BEFORE a main course (as in entry!). ONLY the Yanks use it for a MAIN course on their menus. Luckily, it's only about 42-47% of Americans who have passports, as I can imagine their confusion when visiting Europe and ordering a dish in a restaurant and getting a VERY small portion for their expected main meal - LOL!?😃
@@stewedfishproductions7959 So what is your first course if appetizers and hors d'oeuvres come after the first course?
@@TippyPuddles
As previously mentioned (?), in other countries apart from the US, the first course is the 'Entrée' AFTER any 'nibbles', amuse-bouche, appetizers or hors d'oeuvres have been served...
This is the exact set up I use when I have Little Caesars pizza. I'm glad I'm doing it right.
Very nice 👍ยอดเยี่ยมมากค่ะ🙏🙂🥳🎉🎈💐👏🎉🥳🙏
This is complicated I am trying to learn from you miss thank you for your amazing teaching miss
Excellent 💯😘
That’s nice dear but multiply all of that by a table full of people and tell me which family member gets to do all those dishes afterwards 😅
I love being a commoner 😂...one simple rule in my house...you use it you wash it...done 😅
Thank you very much l have learned
Did a lot of waitering jobs when I was a student.
Very educational
Thank you so much mem your so good and great as a thickera may god bless you have a good day mem
I am not sure if you are using the term 'Entrée' in the American sense (the main course) or the French/English sense. (a course served before the main course)
I learned many years in special Hotel school, cant be more than 3 glasses, cant be more than 3 on right and left side,
Adorable explanation
Glad you liked it
Nice
Please give us more videos like this on how to set the bed and the clarification like why should we have a bed cover first before the bed sheet.
The bed cover(s), or mattress pads I use several, are to protect the mattress for wear, grime and staining and to give more comfort to the sleeper. The minimal acceptable is a cotton mattress pad, under the bottom sheet. I use full, all-side microfiber (bug- and dust-proof) zip-covers that stay on, then a washable wool mattress pad, then an all-cotton, cotton-filled mattress pad. The closer it is to the body, the more often the layer should be removed and laundered.🙂
I remember learning all this 50 years ago and thinking "Are they kidding? It's just too much junk on the table." Each full setting would take up, easily, three feet from side to side. There, are, fortunately, far less complicated settings, and table staff will deliver and clear the plates and utensils as needed.
Agree...just keep the ones which are needed as per your course....it was just for knowledge
These classic dining setups are part of our culture that is fading away. Even in many formal settings they mostly do only abridged versions of these layouts now. Our world has become a place full of vulgar, low-class philistines who have no appreciation for proper etiquette and fine living. But thanks for taking the time to explain this so well.
@@FallacyAsPraxis They do abridged versions of this simply because there is no need for the overly-complicated and pretentious full place setting. After all, nobody gets up in the middle of the meal to go puke up everything they already ate so they can eat more. Yes, puking up a perfectly good meal, something those vulgar, low-class philistines would never imaging of doing. Sort of like taking a dump in the stairwell because only the peasants would go outside to use the outhouse.
Am learning
Amazing 🇵🇭
I appreciate the information. But I wish the plastic package containing my fork and spoon was much easier to open. Lol.
You and me both!
Nice ma'am
Nice video 😊. Great for my fancy restaurant visits and dinners 👍
Glad you like it
Good
Ossmm 👌👌👌🔥🔥🔥🔥
Thank you mam😀👍
Thank you, good to know the water glass placement, this can be confusing when a stem glass is used for water.Also, slight difference in France with the cutlery, in most places you retain your knife and fork for the next course.
Lol - I dined in Toronto where the French waiter almost threw me out of the restaurant for expecting clean cutlery for my main course! 🤣🤣
It's nice 👌
Oh thanks
The knife blades facing towards the Charger, was brought to the table to show the branding labels and so it can be easily read by the guest. As long as all of the blades are facing the same direction, you should be right.🍽
V.nice mamdam
The text is very highlighted in this video you made. Please solve this better solution and this is very useful video thank you
Thanks
Welcome
THANK YOU TO
Thks
There’s no need to set all the forks and knifed I have to set according to the dishes right?
Who here remembers Titanic…’’start at the outside and work your way in…’’
I took Phycology in college, and I must say - this is currently, the MOST OCD video I've ever seen.
🤣
5 types of lunch and dinner setup can you specify please
Salt shaker usually has one hole and fine pepper four or five.
Absolutely. I don't know what she's talking about when saying salt is finer than pepper. Obviously whole peppercorns are not shaken onto food. Ground pepper is very fine, and the shaker/caster/cruet has multiple small holes.
It’s the opposite, the salt shaker always has more holes than the pepper.
@@kimberlyperrotis8962 I've been around (and in the food industry) for a very long time, and travelled quite extensively. Standard table salt, anywhere in the world, is much coarser than ground pepper, The idea of having larger holes in the pepper shaker is as weird as putting the bread plate to the right and glasses to the left.
@@caeruleusvm7621 Absolutely!!!
I learned by watching old movies from the 40s and 50s.
wow such detail to set a plate that's for the wealthy
Craziness of the old Brits!
Informative video. One question - in french dining there is a utensil that resembles a flat soup spoon that is used to pick up sauce. Where is that utensil placed?
The French sauce spoon resides between the dinner plate and the main course knife.
Thank you
In the off season of football, our rough and tumble footballers can do a course of fine dining table manners. It is especially helpful for them when attending awards with TV cameras filming them.
It wouldn't hurt for schools to do short courses in this, as I can't stand bad table manners. But then it is not peoples fault if they have never been taught in the first place.
Hello, I am sorry, but I am confused why teaspoon is between of salad knife and soup spoon. Is that teaspoon really for a cup of a tea after soup and before salad? Thank you very much for some more specific explanation on to this for my further clarity. Much love, Melissa
Does that go for paper plates and plastic forks and spoons?
Idk why but I read this as how to steal a table
When I'm hungry and my food shows up, I need a fork and a knife, Forget all that other shT! LOL
I do so miss dining at a well-set table.
The glasses should form a diamond shape, the white wine glass 1 inch above the main food knife, the red wine next to it. The water glass behind the white wine glass, then a champagne glass behind it and a port glass behind that.
You don't have to place the butter knife on the plate, it can sit on the table at an angle above the plate, with the edges facing down.
Always ensure the bottom of the plate and cutlery is one inch away from table edge.