Table Setting

(a) The dinner plate is the first thing to be set on the table, with a napkin placed on top of
the plate.
(b) The dinner fork is usually placed to the left of the plate. Since it is used for the main
course; it will usually be used last.
(c) The salad fork, which is the smaller fork, is placed to the left of the dinner fork and is
used to eat salad or appetizers/starters. Since the forks are arranged according to when
you need to use them if you were to serve dinner before the salad, then the salad fork
would be next to the dinner plate and the dinner fork would be to the left of the salad fork.
(d) The napkin is folded or put in a napkin ring and can be placed to the left of the forks
or on the center of the dinner plate. If you prefer, the folded napkin can be placed under
the forks.
(e) The dinner knife is set to the right of the dinner plate, with the cutting blade placed
facing inward. If the main course is meat, a steak knife may replace the dinner knife.
(f) The spoons are placed to the right of the knife. When the soup is served first, the soup
spoon will be placed to the far right of the dinner knife. The teaspoon or dessert spoon,
(which will be used last) goes to the left of the soup spoon, next to the dinner knife.
(g) Any type of drinking glass is placed at the top right of the dinner plate, above the
knives and spoons. Other dishes that are commonly used for an informal meal are:
(h) If using a salad plate, it is placed to the left of the forks. A salad plate may be omitted
if the salad is to be eaten with the meal, and it can be served directly on the dinner plate.
However, it is more acceptable to serve the salad on a separate plate to keep things
neater.
(i) If your restaurant uses a bread plate with a butter knife, then the bread plate goes
above the forks, with the butter knife placed diagonally across the edge of the plate, with
the handle on the right side and the blade facing down.
(j) If using a dessert spoon and fork, then these utensils can be placed either horizontally
above the dinner plate, with the spoon on top and its handle facing right and the fork
below with its handle facing left; or beside the plate. If placed beside the plate, the fork
goes on the left side, closest to the plate (because it will be the last fork used) and the
spoon goes on the right side of the plate, to the right of the dinner knife and to the left of
the soup spoon for the same reason.
(k) When a coffee cup and saucer are used, then the coffee cup and saucer are placed
above and to the right of the knife and spoons.

D
D. Champagne/
sparkling flute

K. Coffee cup and

coffee saucer

How to Set a Table _ A Guide to Basic, Casual & Formal Setting - Google Chrome 2022-07-29 20-28-01.mp4
 Glassware
A C D
B
E
Bowl

Stem

Base
Water glass

(A) Water glass or water goblet may vary depending on the glass design, but it is usually
the biggest of all drinking glassware.
(B) There is a big different between the red wine glass and the white wine glass, usually
the (B) glass is characterized their rounder, wider bowl, which increases the rate of
oxidation. It’s thicker at the base and shorter in height, while the (C) glass it’s the complete
opposite, with the narrow bowl, thinner at the base and longer in height. this is because
red wine needs more air to develop the desired flavor.
(D) The Champagne flute is characterized by a long stem with a tall, narrow bowl on top.
The shape is designed to keep sparkling wine desirable during its consumption.
(E) The sherry glass or goblet is one of the smallest glassware, generally used for serving
aromatic alcoholic beverages, such as sherry, port, aperitifs, and liqueurs, and layered
shooters.

Proper placement of glasses at the table

A
B C
D

E
 Before we place any glasses, we must first know what drinks will be offered
throughout the meal. When setting an informal table, we place a water glass and a wine
glass. On more special occasions, we go ahead and place more glasses. The water glass
will go directly above the knife, the wine glasses will be placed to the right of the water
glass depending on the order they will be used.
For example, water glass, red wine glass, white wine glass, and the champagne
flute (Can also be placed next to the water glass). A dessert wine can also be served
when the dessert is served.

Triangular form

The water glass is placed exactly above the knife for the main course. The water glass is
placed on the right, below the white wine glass, and the red wine glass on the right, above
the white wine glass.

Some general guidance on how to set a table are as follows:

• Cutlery is set in the order of use, working outside-in. Outer utensils are for the
first courses with the innermost set reserved for the main course.
• Forks always go on the left of the setting. The only exception is an oyster fork,
which is sometimes used in a formal table setting and would be placed on the right,
alongside the knives.
 • Knives always go to the right of the setting. The exception to this is if you have
a bread plate. This is placed to the top left of the setting, with the butter knife on
top of the plate.
• Glassware is set above the knives. There are different glasses for different
drinks but they are all grouped together in the top right corner of the setting.
• If serving dessert, the dessert spoon and fork should be placed above the
plate. The spoon handle should be on the right, while the fork handle should
present to the left. This is so that the right hand can easily pick up the spoon, and
the left-hand use the fork.
• Napkins can be placed either to the left of the forks. If space is limited on your
table, you can also place the napkin in the middle of the setting, or on top of the
charger plate. As seen in the photo above.
• Use a charger plate. This is placed in the center of the setting upon which other
plates are set and it has multiple functions. It serves as decoration and adds to the
aesthetics of the table.
• Always handle wine glasses by their stems, preferably by the bottom part.

Wine and food pairing

• Terms to Know

Acidity: Present in all grapes and play a role in the preservation of the wine. Wines that have a
sharper and more crisp taste will have higher levels of acidity.
Body: A term used to describe the flavor profile of a wine. For instance, full-bodied wine is one
with powerful flavors and a strong aftertaste.
Dry: Wine that normally consists of very little to no sugars.
Tannin: a chemical compound found in the skin, seeds, and stems of grapes. some are
incorporated in the aging of the wood barrels

• Wine-food pairing tips:

1. Red Wines and Red Meat. One of the most basic tips that are easy to remember and will
help you make quick recommendations. The reason that red wine pairs well with red meats,
such as steak, is because of its ability to soften the proteins in the meat and help enhances
the flavors of the fat. The softening of the meat occurs because of the tannin, a chemical
compound found, found in red wine.

2. White Wine and Light Meat (Fish and Chicken). White wines pair well with fish because
the acids in the wine enhance the taste of the fish, making it taste fresher. Similar to how
lemon is squeezed over fish to enhance the taste, white wine can have the same impact
because of its acidity.
3. For instance, sweet wines go great with sweet food. A great example is fruit-based
desserts or tarts and sweet wines. There are a few exceptions and we discuss them in
detail below.

4. Sometimes it can be tricky to pair wines with meats or fishes that have a heavy sauce.
The best way to approach a dish like this is to pair the wine with the sauce and not the
meat. This allows for a better experience because some sauces can have bad interactions
with wine. For instance, you want to avoid pairing bitter sauces with a bitter taste because
the bitterness will build, creating an unfavorable taste.

The Wine Breakdown

[Link]
[Link]
(These video are long but quite complete)
 • White Wine

1. Chardonnay:
While the specific tastes and aromas of Chardonnay can change depending on the
brand, the wine generally has strong fruity flavors. With hints of green apple, pear, melon,
creamy lemon, and rounded out with vanilla it pairs well with a variety of food options.
It serves as a great choice for shellfish, grilled lobster, tilapia, vegetables, and
dishes with rich sauces. Its bold body, lack of acidity, and rich and creamy texture make
it an excellent option for the above choices.

2. Off-Dry Riesling:
This delicate white wine holds flavors of white peach, green apple, and lime. Its
light sweetness makes it a perfect complementary pairing for spicy dishes. Its semi-sweet
taste has the ability to tame the heat of spicy dishes.
Off-Dry Riesling also pairs well with shellfish, pork, ham, and salads. Its lack of
tannins and therefore bitterness make it a great pairing for salads with vinaigrettes. This
is the case because bitter vinaigrettes paired with bitter wine will only enhance the
bitterness of both the food and wine.

3. Sauvignon Blanc:
As a light-bodied white wine, Sauvignon Blanc tends to be high in acidity and offers
a crisp white taste. This allows for it to pair well with tart dressings and sauces, cheese,
oysters, fresh herbs, and delicate fish. The pairing options here demonstrate how high
acidity wine and food can complement each other well. The acidity of the food and wine
won't compete with each other instead, they will allow you to notice the natural flavors.

4. Pinot Grigio
With a light and crisp taste, Pinot Grigio is the perfect option for light seafood. Its
crisp and delicate taste is perfect for enhancing the flavors of a dish. With hints of pears,
lemons, melons, and sweet spice, it creates a delicious white wine. It's important to pair
delicate fish with delicate wines because the wrong choice in food or wine can overpower
the taste of the other.
As a result, you can end up with a great wine tasting bland because of the
overpowering flavors of the food choice. Along with fish, Pinot Grigio also pairs well with
pasta, grilled chicken, and dishes with fresh herbs.
 • Red Wine:
1. Dry Rosé:
Rosé is one of the most diverse wines with its ability to have characteristics of both
red and white wine. This allows for Dry Rosé to pair well with almost any cheese because
of its acidity and fruity traits.
As a crisp pink wine, it offers a refreshing taste with low amounts of tannin and
therefore little bitterness. Dry Rosé's flavors include hints of strawberries, cherries, citrus,
and herbs. This allows for it to pair well with grilled chicken and spicy seafood.

2. Cabernet Sauvignon:
As a full-body red wine, Cabernet Sauvignon is high with tannins, plum, blackberry,
and black currant flavors. This gives it its dark fruity taste that even becomes more mature
with time. The strong tannins make it a great choice for steak or lamb chops because of
their ability to refresh your palate after each bite.

3. Pinot Noir:
Pinot Noir is known for its light body and earthy flavors. These flavors consist of
dark berries, cherries, plums, violets, and warm spices. This red wine stands apart from
others, with very few tannins it pairs perfectly with fatty fish.
This includes salmon and tuna among others. Along with fish, it pairs well with
lamb, venison, and pork chops.

4. Syrah:
This red wine is the perfect congruent pairing for spicy dishes. With a spicy flavor
profile itself, it pairs well with barbeque, lamb, and grilled meats. The important thing to
consider when pairing Syrah wines is the spice level of both the food and the wine. If the
food is significantly spicier than the wine it will overpower it and cause the wine to lose its
spicy profile and taste flavorless.

• Sparkling Wine:

Sparkling wine is commonly associated with celebratory occasions. However,

sparkling wines pair well with a variety of different foods. Especially salty foods and even
fried ones. This is the case because the carbonation in sparkling wine cuts through the
saltiness and perfectly balances out the meal. Sparkling wine also pairs well with roasted
vegetables and fish.
 Table Service
There are 3 types of table service, I’m going to explain them to you for basic knowledge,
this is because every restaurant has its own rules, and it can decide which one to use.
• American service or plated service: This one it’s the most important for you
right now.
The bass majority of restaurants use this type of table service. It’s characterized by
bringing the food plated directly from the kitchen. It is served from the right side and
busted also from the right side. (Of course, you should always ask your restaurant for the
service direction, each restaurant has a preferred side for serving, so make sure to follow
the specific guidelines of your manager.

These two are just for reference, I’m sure they will give you some sort of training.
• English service:
It’s characterized by serving the food on the table, to the customer. It is served from
the left and busted from the right.
• French service:
This service is very similar to the English service, the serving direction is the same
(Serve from the left-Bust from the right), the only difference is that you don’t serve the
food to the customer, they serve their own food on their own plates.
 How to Take an Order in Restaurant
[Link]
[Link]

Who do you serve first at the table?

Traditionally, ladies are served first during every step of fine dining service, but there
is a new school of thought that considers this to be outdated. The best course of action
is to follow the guidelines set by your front-of-house manager. If serving ladies first, it's
common, to begin with, the oldest lady present and move clockwise around the table.

How to Serve Wine

Fine Dining Wine Service: (The videos are just for reference, always ask your
manager or trainer)

[Link]
eioakoostalaritzaeskola
[Link]

• Know How to Use a Wine Key - Using a wine key, or corkscrew, is not that difficult,
but you should be able to swiftly open a bottle in the air with no hiccups. Practice
using the corkscrew wine opener at home so that you can open bottles with
confidence.
• Bring All Items at Once - Bring everything you need for the service in one trip.
You’ll need the wine bottle, a wine glass for every guest (usually they will be at the
table), a wine bucket with ice for chilled wines (depending on the restaurant), and
your corkscrew.
• Present the Wine - Standard wine service requires that you present the wine
bottle to confirm the selection is correct. Hold the wine bottle towards the guest
who ordered it and state the name of the wine. Once the guest approves, you can
begin the service.
• Sampling - After uncorking the bottle, place the cork in front of the guest who
ordered it, wet side up. Pour a small sample for the guest and wait patiently as
they nose it, swirl it, and sip it. Once approved, you can begin pouring for the table.
• Pouring - Pouring should be performed clockwise around the table, beginning with
all ladies first, and ending with the guest who ordered the bottle. You always serve
the wine from the right side of the customer.
 • Hands Off - Once the service has started, you should never touch the wine glasses
on the table as you pour. If a guest signals that they do not wish to have wine,
discreetly remove the glass at the end of the wine service.

Clearing or Busting the Table

The method for clearing away dishes from the table is just as important as serving.
A table that’s cluttered with dishes and cutlery is distracting to the guests and takes away
from the experience. For impeccable fine dining service, follow our guidelines for clearing
the table:

(Cutlery only etiquette)

• Wait for All Guests to Finish (it’s preferable to ask the customers if they have
already finished eating, regardless of the cutlery position) - Traditionally, you
should wait for all guests to finish the course before clearing. Flatware placed in a
cross position or straight up and down on the plate is a signal that the guest is
finished. The guest may also place their napkin on the table to indicate they are
finished.
• Remove Used Flatware - When clearing the plates, also remove any used
flatware. The server mise en place station should be set up with the additional
flatware you’ll need for the next courses.
• Remove Condiments - Clear away any condiments that will not be used during
the next course.
• Clear From the Right - Always clear from the guest’s right side and follow a
clockwise order around the table.
• Don’t Stack Dishes - Stacking dishes while clearing may seem like an innocent
time-saver, but it’s a no-no in fine dining. Instead, remove each plate from the table
individually and stack it on a tray out of direct sight.
 Proper Etiquette for Service
• Present the Menu and Drink List - As the guests are seated, present each diner
with the menu and wine list. Do not hand off the menus in a rush. Match the pace
of the table and present the menus after each individual is comfortably seated. (Try
to be confident and relax, you got this!)

• Describe the Evening's Specials - Observe the table and wait for the right
moment to describe the evening's specials. Speak clearly and describe each dish
in detail, pausing to answer any specific questions. This is also a good time to
inquire about possible dietary restrictions or allergies.

• Additional Tableware - After the guests have ordered, you may need to prepare
additional items for each course. For example, orders of fish will require a fish knife
and fork. An order of freshly shucked oysters will require an oyster fork. Deliver
any required cutlery, tableware, or condiments to the table shortly before the
course is served.

• Open Hand Service (Ask your manager or trainer if this applies to your restaurant)
- Many formal restaurants practice the open hand service method, which requires
that a server's arms are never to be crossed in front of a guest. If serving from the
right side of a guest/customer, use the right arm. Use the left arm when serving
from the left. This prevents the active arm from reaching across a guest. Each fine
dining establishment has a preferred side for serving, so make sure to follow the
specific guidelines of your manager.

• Control the Pace - As a fine dining server, you must be able to read the table and
match the pace of your guests. Every guest prefers a different pace, and it's your
job to determine their needs through verbal clues and body language. For example,
if all the guests are seated with napkins on their laps and they look expectantly
around, they are most likely ready to hear the specials. If everyone at the table is
enjoying their coffee and the guests are deep in conversation, they are probably
not ready for the check.

Steps of service: [Link]

This video is really good, in it, you can see all the steps or stages of good service, The
only thing I would not suggest to you, is to open the napkins on the guest’s lap. that is too
much.
 Do's & Don't of Table Service:
[Link]
%26TrainingVideos

The Waiter's Academy YouTube channel:

[Link]

Grooming and Etiquette

Server grooming and behavior must be flawless in a fine dining setting. Whenever
in view of guests, servers should carry themselves with professionalism and poise.

• Uniforms - Server uniforms should be spotless and neatly pressed. If servers

supply their own white shirts, they should meet the restaurant standard for color
and style. A shirt that is slightly off-white might appear yellow or dingy compared
to the rest of the staff.
• Grooming - Hair should be neatly styled and pulled back from the face. Hands
should be well-groomed with nails trimmed short. Avoid wearing cologne or
perfume that may be distracting to guests. Jewelry should also be removed during
service.
• Posture - Always exhibit proper posture. Do not slouch, cross your arms, or put
your hands in your pockets.
• No Informal Conversation - Do not engage in informal conversations with guests
or within the earshot of guests.
• No Touching - Never touch a guest. The open-hand method of serving makes it
easier to serve guests without accidentally touching them with your arm. Refrain
from touching your own uniform, face, or hair. If you have to make adjustments to
your apron, do it out of sight.
• No Pointing - Never point or gesture towards a guest. If a guest asks for the
location of the restroom, do not point. Instead, gesture with an open hand to guide
them in the right direction.
• No Eating and Drinking - Never eat, drink, or chew gum in front of guests. Do not
keep employee drinks at the server station. Follow your manager’s specific
protocols for staff meals or meal allowances.

Remember all these videos and information are just for reference, I’m giving you
the basic knowledge, so you can be a little more confident. The best advice I can
give you is always to ask your manager or trainer for more information or guidance