SETTING CUTLERY ON TABLE

Table setting 

There are two types of table setting to put the utensils on the table.

• Table d'hote
• A la Cart

1.  Table d'hote

• table d'hote cover requires the cutlery & flatware for the whole meal to be laid out before the first course is to be served.
• place the plate side plate down to mark the cover position and then build the cover around this plate.
• with the table d'hote, surplus tableware is removed after the customer has placed their order.
• this is called the change cover. the reason  for this are ; cutlery that is not require will only clutter the table, removing the cutlery can act as a memory prompt as the what the customer had ordered and it portrays a professional image to the customer.
• the cutlery is add in the order guests eats the course-from the outside in.

below are the table setting to put utensils for table d'hote 

             
  there are the procedure to arrange the utensils on table for table d'hote

place the dinner plate at the middle of the table just like the figure above

                           place the BB plate at the left side of the table

                       place the table knife on the right side of the dinner plate

                          next, put the table spoon beside the table knife

                         place the soup spoon besides the table spoon

                place the table fork and appetizer fork on left side of the dinner plate

                        put the BB knife on the BB plate

put the dessert fork and dessert spoon where the dessert fork are heading towards right and the dessert spoon are heading towards left side

 put the goblet parallel with dessert fork and spoon and above table fork

2. A La Carte

An a la carte menu feature offers a variety of dishes individually priced. The guest then select the dishes they would like from the menu given. The basic of a la carte cover is that the cover usually set when the guests have a wide choice. It also provides the basic equipment needed for the meal.

The term a la carte may be translated as ‘from the card’. This type of menu maybe defined by the following points:

• It gives a full list of all the dishes that may be prepared by the establishment
•  Each dish is priced separately
•  A certain waiting time has to be allowed for each dish to be sent to the guest.
•  Each dish is cooked according to order

below are the table setting for A La Carte:

below are procedure to setting table for A La Carte:

put the dinner plate middle of the table just like picture above

put the BB plate on the left side of the dinner plate

put the table knife on the right side of the dinner plate follow by putting the table fork on the right side of the dinner plate

place the goblet parallel to table knife.