Lecture 9 - Table set up & Side board set up

When cutlery for the meal is to be laid before each course is served, this is the

• A la Carte Cover

• Table d'Hote cover

When cutlery for the meal is to be laid prior to the start of that meal and for all courses that are to be served, this is the

• A la Carte cover

• Table d'Hote cover

Menu for the day, and we are setting up Table d'Hote cover:

Salad Nicoise (Starter)

Roasted chicken (main course)

How should the cutlery be set up?

• Joint fork/Knife (inside)

  Sweet fork/side knife (outside)

• Fish fork/knife (inside)

  Sweet fork/side knife (outside)

• Sweet fork/side knife (inside)

  Joint fork/knife (outside)

• Sweet fork/side knife (inside)

  Fish fork/knife (outside)

What do we mean by covers? (there is more than 1 answer)

• Referring to the number of people a restaurant can take

• When laying a table, there is the necessary equipment required to be set up in front of a person's seating eg. cutlery, glassware, plates etc.

• To cover the table and side board.

What does B-M-W stand for?

• Bayerische Motoren Werke

• Bread - Meal - Water

• Bottle - Main course - Water

What is a sideboard/ waiter's station?

• To have all necessary equipment in one place, to act as an aid to a waiter during service

• It is a piece of furniture in the restaurant

• It is found in the restaurant to store equipment and kept locked during service

• An additional storage space and is not required for service.

Which is the odd one out?

What equipment should be set up on a side board?

• Service plate and cutlery, soup spoon.

• Condiments (sauces, pepper mill, wipes)

• Brush, comb and lipstick

• Bread basket/bread and service plates

Before laying the table, we should

(there is more than 1 answer)

• Check if the tables and chairs are steady and position accordingly

• Put the table cloth immediately on the table, as soon as you enter the restaurant

• Wipe down the chairs and table, then put the table cloth.