Practicum 4: Perform American and Russian Table Set Up
Name:
_____________________ Year
and Sec: _______________
Date: __________________
I.
Introductory Concept
The standard set u of a restaurant varies depending
on the type of service and the requirements of customers.
Fine dining usually requires pre-set up of the tables before service begins. Complete table set up must be prepared before the arrival of guest.
In this lesson you will learn to the standards in table set up.
II.
Learning Skills
from CG
LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE (AS)
LO 3. Set-Up tables in the dining area
Practicum: Table Setting in the dining area. (Russian
and American Table Set Up.)
III.
Activities
A.
1. Read and understand the following:
Standards of table set up
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1. Completeness * All needed utensils;
china wares, glasses and other equipment
are set up on the table prior to serving Orders. Coffee/ tea must
go with sugar and milk/creamer. * Place mat is set up when
the table is not covered with tablecloth. It is placed at the center of the
cover. * Required condiments are
set up before service * Client requirements as
stated in the event order (for banquets) are available and properly installed
before the start of the function. * If pre-set up is required,
the additional cutleries are to be added to the set up once the order
has been taken. This must be done
prior to serving orders. |
4. Order All service equipment are placed on the appropriate side of the
cover. *
All glasses, cups with saucer, spoon, knife and cocktail fork are on the
right side. *
Fork and side dishes are on the left side except the cocktail fork which is
placed on the right side *
Folded paper napkin (if used) is on the left side underneath the fork. *
Water glass is set up on the right side, about an inch on top of the dinner
knife. *
Required condiments as well as flower vase are placed at the center of the
table. *
Cutleries are arranged in proper sequence following the order by which they
will be served.
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2. Cleanliness and
Condition of Equipment * All pre-set equipment must be immaculately
clean, sanitized with sanitizing detergent, wiped dry, and
free of spots or watermarks. * There are no wobbly tables and chairs * No damaged, broken or distorted cutleries
are set up on the table *
Linen is fresh, clean and without spots or stains and not wrinkled. *
Placemats are clean and without foul odor. |
5. Eye appeal The
whole set up looks presentable *Presidential and buffet tables are skirted
for banquet functions. *
Appropriate color combinations are used. * No
eyesore is seen in the dining area. *
Appropriate centerpiece and other decors are provided for.
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3. Balance and Uniformity * There is even spacing
between chairs and covers. * Cutleries are spaced at
least ½ inch from the edge. * For the same order or
drink/food, the same glass and cutleries in all table set up. * Cutleries are aligned properly, with the same distance from the
edge. |
6. Timeliness * Set-up is completed on time-at least 30
minutes prior to the start of operations or banquet functions
|
Table Service
1. American Service- Also called
“Plate Service” because the food is already arranged in individual
plates
at the kitchen, ready to be served to guests.
It is usually done for a la carte order, good for one serving.
Plated food usually go with
garnish and accompaniments and are served on the right side of the guest.
2. Russian or Silver Service- In this type of service, the food is
pre-arranged in a plater with enough servings in one table.
The waiter then positions himself in a counterclockwise movement at the
left side of the guest when dishing out food.
Russian service is usually done in lieu of plated service when there are plenty of guests to be served and where there are no heaters/food warmers for plated dishes.
3. French service- This type of service involves tableside
preparation. The food is partially prepared and pre-cut at the kitchen.
Then the preparation is completed in a gueridon at the side of the
guest’s table, usually with some showmanship. This is
usually done by a chef or captain or headwaiter. French service is very
elegant and entertaining but takes a lot of time. It is
not advisable for diners who are in a hurry.
4. Buffet Service- This is self-service because the guests have
to line up to get their food in the buffet table. The foods in the
buffet table. The foods in the buffet are classified and arranged in
sequence from colds, to hot dishes and disserts. Hot dishes
are placed in chafing dishes to keep them warm.
5. Fast Food – The foods are already prepared and displayed
in food counter, ready to be served. Self service is the rule in this
type of service. Payment may be done thru cashier who is usually
positioned at the end of the counter.
6. Counter Service- In this type of service, diners approach a
counter where they give order to the counter attendant, who then
assembles the items, fills the order and receives payment.
American Table Set Up
Russian Table Set Up
2. Watch the
following videos:
Linens used in table setting- https://youtu.be/aJI47o0vMg0
Russian Table Set Up- https://www.youtube.com/watch?v=6NcWB4YYSB0
American Table Set Up- https://www.youtube.com/watch?v=_NaK7EdD7OY
B.
Test your learning: Identification.
Identify the word that
is being described in the following statement. Write your answer in a separate
sheet of paper.
Please don’t forget to write your name, year
& section and the practicum title & name.
1. This is a type
of table service where the rule is self-service.
2. This is a type
of table service done by Chef or head waiter.
3. In this table
service, the waiter then positions himself in a counterclockwise movement at
the left side of the guest when
dishing out food.
4. A type of table
service where the food is already arranged in individual plates at the kitchen,
ready to be served to guests.
5. This is a type
of food service where the guests have to line up to get their food.
C. Answer the following questions briefly.
1. What are the different
types of table service?
2. If you are in a hurry
which type of table service would you prefer? Why?
3. What is the most elegant
type of table service? Why?
D. Practicum
Perform American and Russian
Table Set Up
1. Gather all the needed
materials.
2. Watch the lesson
demonstration on American and Russian Table Set Up.
3. Perform American and
Russian Table Set Up.(Identify each item)
4. Record your performance
5. Upload your video in our
FB group Home Economics 12
IV.
Rubrics:
Holistic
Rubric for table setting
|
Criteria |
Emerging
(10) |
Developing
(15) |
Competent
(20) |
Exemplary
(25) |
Score |
|
Tableware |
Most table wares were placed in inappropriate positions for the type
of table service. More than 5 pieces were placed incorrectly. |
Some table wares were placed in inappropriate
positions for the type of table service. More than 3 pieces were placed
incorrectly. |
One table ware was placed in inappropriate
positions for the type of table service. |
All table
wares were placed in the correct positions for the type of table service |
|
|
Flatware |
Most flat wares were placed in inappropriate
positions for the type of table service. More than 5 pieces were placed
incorrectly. |
Some flat wares were placed in inappropriate
positions for the type of table service. More than 3 pieces were placed
incorrectly. |
One flat ware was placed in inappropriate
positions for the type of table service. |
All flat wares were placed in the correct
positions for the type of table service |
|
|
Glassware |
Most glass wares were placed in inappropriate
positions for the type of table service. More than 5 pieces were placed
incorrectly. |
Some glass wares were placed in inappropriate
positions for the type of table service. More than 3 pieces were placed
incorrectly. |
One glass ware was placed in inappropriate
positions for the type of table service. |
All glass wares were placed in the correct
positions for the type of table service |
|
|
Napkin |
Most folded napkins were placed in inappropriate
position for the type of table service. |
Some folded napkins were placed in inappropriate
position for the type of table service. |
One folded napkin was placed in inappropriate
position for the type of table service. |
All folded
napkins were placed in appropriate position for the type of table service. |
|
Scoring:
75-79-
Needs Improvement
80-84-
Developing
85-89-
Satisfactory
90-94-
Proficient
95-100
Excellent
V.
Reference:
Food Service and Bartending. Revised
Edition 2008.pages 38-44
https://www.youtube.com/watch?v=6NcWB4YYSB0
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