Resetting the Table, module 15

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

SERVES FOOD AND BEVERAGES TO GUEST

Module 15

RESETTING
THE TABLE

LEARNER’S GUIDE
Code No. RESETTING Date Developed Date Revised Page
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THE TABLE

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Resetting the Table. This module contains training
materials and activities for you to complete.

The unit of competency “Serves Food and Beverages to Guest” contains
knowledge, skills and attitudes required for Food and Beverage Service Attendant.
It is one of the specialized modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Serving Food and Beverages to Guests. This will be the source of information for you to
acquire knowledge and skills into his particular trade independently and at your own pace,
with minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit SERVES FOOD AND
Module 9 BEVERAGES TO GUEST

Æ Setting the Table

Module 10 Æ Welcoming and Seating
Module 11 the Guest

Æ Taking Guest Order

Module 12 Æ Serving Guest Order

Module 13 Æ Cleaning the Table

Module 14 Æ Preparing and Settling Bills

Module 15 Æ Resetting the Table

Module 16 Æ Perform Supplemental

Activities

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SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Serves Food and Beverages to Guest
Resetting the Table
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with knowledge, skills and attitude in observing standard of table
set-up and procedure and safety practices in resetting the table.

LEARNING OUTCOMES:

1. Reset the table according to hotel/restaurant/resort standard set-up procedures.

ASSESSMENT CRITERIA

1. Soiled napkins are removed using a tray.
2. Table cloth are replaced.
3. Reset table observing standard for table set-up:

• Completeness
• Cleanliness and condition of equipment
• Balance and condition of equipment
• Eye Appeal
• Timeliness

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Serves Food and Beverages to Guest

Module Title : Resetting the Table

Learning Outcome # 1 : Reset the table according to hotel/restaurant/resort
standard set-up procedures.

Assessment Criteria:

1. Soiled napkins are removed using a tray.
2. Table cloth are replaced.
3. Reset table observing standard for table set-up:

• Completeness
• Cleanliness and condition of equipment
• Balance and condition of equipment
• Eye Appeal
• Timeliness

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Condiments 6. Glassware
2. Tables and Chairs 2. Ashtrays 7. Table cloth
3. Shakers 8. Chinaware
4. Flowe vase 9. Flatware
5. Table Napkin

References:

1. Brown and Hepner. The Waiter’s Handbook. Phils. Edition., Pearson Education,
South Asia. PTE Ltd. 2005

2. Dennis Lillicrap et.al. Food and Beverage Service. 6th ed. Hodder and Stoughton.
2002.

3. Leocadio, Corazon. Essentials in Meal Management. 4th ed. U.P. College of
Home Economics, Diliman. 1998.

4. Perdigon, Grace P. Facilities Planning and Design for Lodging and Food Service’s
Operations . Merriam and Webster Bookstore. Manila, Philippines. 2004.

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Learning Outcome #1 : Reset the table according to hotel/restaurant/

resort standard set-up procedures

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Explain standards • Information Sheet # 1-1:
of table set-up “Resetting the Tables According
to Stadards”
2. Perform Job Sheet #1-1
• Job Sheet #1-1:
2. Familiarize with “Resetting Breakfast Tables”
resetting procedures
• Information Sheet #1-2:
3. Self Check Test “Table Resetting Procedures”
4. Refer to Model Answer
• Self Check # 1-1

• Answer Key # 1-1

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INFORMATION SHEET #1-1

RESETTING THE TABLES ACCORDING TO STANDARDS

A. Importance of Resetting Tables
You may have noticed that in most busy restaurants or dining rooms, a number of the

tables have to be re-laid in order to cope with the inflow of customers.

In such case, the tables need to be first completely cleared of all items of equipment
and them crumbed down. If at this stage the tablecloth is a little soiled or grubby, put a slip
cloth over the table. It can be re-laid in the approved manner.

Tables, dining areas and function rooms must be set up properly. Complete set up at
least an hour prior to the start of operations or functions. The type of table arrangement
varies depending on the type of service and the requirements of customers. Fine dining
usually require pre-set up of tables before dining begins.

For banquets, complete pre-set up is required in as much as food is pre-ordered.
Requirements for a function set up are stated in an event order that is prepared by the ban-
quet office.

Remember:

Carry out the resetting procedures of tables as quickly
as possible. This ensures the maximum turnover of guests
in the limited time available for service. This will then allow
for maximum sales, which in a well-run establishment, means
more profit.

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B. Standards of Table Set-Up
In resetting tables the following standard criteria are to be observed:

1. Completeness
a. All needed utensils, china wares, glasses and other equipment are to be set
up on the table prior to serving orders. Coffee/Tea must go with sugar and milk
creamer.
b. Placemat is set up when the table is not covered with table cloth. It is placed
at the center of the cover.
c. Required condiments are set up before service.
d. Client requirements as stated in the event order are properly installed before
the start of the function.
e. If pre-set arrangement is made, the additional cutleries are completed prior
to serving orders.

2. Cleanliness and tip top condition of equipment
a. All pre-set equipment must be clean, sanitized, wiped dry, and free of spots
or water marks.
b. No wobbly tables or chairs are used.
c. No chipped/stained glasses are used.
d. Linen is fresh, clean and without
spots or stains and not wrinkled.
e. Placemats are clean and without foul odor.

3. Balance and uniformity
a. There is even spacing between chairs and covers.
b. Cutleries are spaced at least 1/2 inch from the edge.
c. Same equipment is set-up for the same order.
d. Cutleries are aligned properly, with the same distance from the edge.

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4. Order
a. All service equipment are placed on the appropriate side of the cover.
• The glasses, cups, saucers, spoon, knife and cocktail fork are
on the right side.
• Fork and side dishes are on the left side.
• Folded paper napkin (if used) is on the left side under the fork.
b. Water glass is set-up on the right side, about an inch on top of the knife.

5. Eye Appeal
The whole set-up must look presentable. The following tips will help you;
a. Presidential and buffet tables are skirted for banquet functions.
b. Appropriate color combinations are used.
c. No eye sore is seen in the dining area.
d. Appropriate centerpiece and other decors are provided for.

6. Timeliness
a. Set up is completed on time – at least 30 minutes prior to the start of
operations or banquet functions.

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JOB SHEET #1-1

TITLE: DEMONSTRATION: Resetting Breakfast Tables

Purpose: To reset a table after a meal in preparation for the next
customer.

Equipment, Tools and Materials: Table appointments for breakfast

Precautions: Chipped/damaged wares should never be used.

Procedures:

1. After setting up the table and using it in the previous module, proceed to reset
the table (See Information Sheet #1-1 of this module).

2. Demonstrate proper way of resetting a table for a breakfast meal.

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INFORMATION SHEET #1-2

TABLE RESETTING PROCEDURES

A. Resetting a Breakfast Table
1. Check tables and chairs for their condition and cleanliness. See to it that;
a. Table and chairs are in their proper position and are aligned according to
floor plan;
b. Tables and chairs are neither shaky nor damaged;
c. Table edges and corners follow a straight line; chairs are evenly spaced.

Remember!
To ensure the safety of guests and
to prevent accidents,
have damaged items replaced.

2. Check all equipment for cleanliness and condition.
Pay attention to the condition and cleanliness of all equipment used in

resetting tables. Check the following:
a. All chinaware, silverware and glassware are immaculately clean and free
of finger marks and stains.
b. There are no chipped wares.
c. Salt and peppershakers as well as sugar and cream containers are properly
filled.
d. Linens and napkins are clean and free of dirt and stains.

Remember!
Dirty utensils can be a source of bacterial contamination;
damaged and chipped wares cause accidents.

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3. Set-up the placemats (if one is used) ar the center of the cover and make sure it is
clean and free of foul odor.

4. Collect all silverware to be set up on the table.
Place them in a bar tray or wrap them inside a clean cloth napkin. Never carry

them with bare hands. This will protect them from bacterial contamination and
fingermarks can also be avoided.

5. Lay down the silver wares.
Place dinner fork on the left and the dinner knife on the right. Hold them by the

handle, not by the tines.
Place cutleries on the side that is convenient to reach. Whatever is used

by the right hand should be set up on the right and those that are used by the left
hand should be set up on the left side.

6. Set-up the folded napkin and position it on top of the placemat or show plate
(whichever is used).

7. Set-up the water goblet.
As a rule water goblet is placed on top of the dinner knife, at a distance of

1/2 inch. Glass and beverage items are to be set on the right side for it to be
conveniently reached by the guest.

Remember!
Handle goblets by the stem and tumblers by the base.

8. Set-up the condiment at the center, beside the flower vase to make it more
convenient to reach by all guests on the table.

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9. Set-up the bread place on the left side of the fork when a square or a rectangular
table is used; or on top of the fork if a round table is used. Make sure the logo is
positioned on the top center.

10. Set-up the cups and the saucers on the right side of the cover, with the handle in a
5:00 PM position.

B. Resetting Lunch/Dinner Table

Once the guest has given his order, complete the set-up of a lunch or dinner table by
following the pointers below:

1. Check the order and get hold of the needed cutleries like additional soupspoon if
soup is ordered, salad knife and fork if there is an order of salad.

2. If an appetizer is ordered, set up an appetizer knife/fork or cocktail fork which eve is
appropriate for the order. This should be placed at the outermost part of the cover.

3. If a soup is ordered, set-up the soup on the right side, next to the appetizer knife
or cocktail fork.

4. Set-up an additional salad fork if a side salad is ordered.

5. If a dessert is ordered, place a dessert fork or teaspoon whichever is appropriate.

6. If a wine is ordered, set-up the appropriate wine glass on the right side, beside
the goblet.

Remember!
Set-up a separate cutlery for each dish
to avoid the blending of flavors.

7. The salad knife or fork must be positioned
next to the dinner knife and fork.

8. Place a teaspoon on top of the cover, next
to fruit fork or spoon if a coffee or tea is
ordered.

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SELF-CHECK #1-1

Test I. Describe how you can achieve the following standards of table set-up.

1. Cleanliness
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Balance and uniformity
______________________________________________________________
______________________________________________________________
_____________________________________________________________

3. Eye appeal
______________________________________________________________
______________________________________________________________
______________________________________________________________

Test II. Justify the reasons for the following actions:

1. Checking tables and chairs, if damaged.
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Using a separate cutlery for each dish.
______________________________________________________________
______________________________________________________________
______________________________________________________________

3. handling goblets by the hand and tumblers
______________________________________________________________
______________________________________________________________
______________________________________________________________

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ANSWER KEY #1-1

Test I. Describe how you can achieve the following standards of table set-up.

1. Cleanliness
• all pre-set equipment must be immaculately clean, sanitized with sanitizing
detergent, wiped dry and free of spots or water marks
• no wooly tables or chairs
• no chipped/stained glasses
• linen is fresh, clean and without spots or stains and not wrinkled
• placemats are clean and without foul odor

3. Balance and uniformity
• there is even spacing between chairs and covers
• cutleries are spaced at least 1/2 inch from the edge.
• same equipment ise set up for the same order
• cutleries are aligned properly, with the same distance from the edge

3. Eye Appeal
• the whole set-up must look prsentable

Test II. Justify the reasons for the following actions:

1. Checking tables and chairs, if damaged.
• Ensure the safety of guests to prevent accidents.

2. Using a separate cutlery for each dish.
• To avoid the blending of flavors.

3. handling goblets by the hand and tumblers
• Fingermarks can be avoided.

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: SERVES FOOD AND BEVERAGES TO GUEST
Module Title: Resetting the Table

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... with Questioning
Presentation of
Final Product
Third Party
Report
Portfolio

1. Reset the table according to hotel/ XX
restaurant/resort standard set-up
procedures.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: RESETTING THE TABLE
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A
A. Resets the table according to hotel/restaurant/resort
standard set-up procedures.

1. Removes soiled napkins using a tray.
2. Replaces table cloth.
3. Resets table observing standard for table set-up:

• Completeness
• Cleanliness and condition of equipment
• Balance and condition of equipment
• Eye Appeal
• Time Lines

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WRITTEN TEST

Test 1. Modified Multiple Choice.
A - Completeness
B - Cleanliness and Condition of Equipment
C - Balance and Uniformity
D - Order
E - Eye Appeal
F - Timeliness

______ 1. Completed the set-up on time or at least 30 minutes prior to the start of
operations or banquet functions.

______ 2. All table top components are set up on the table prior prior to serving.
______ 3. No eye sore was seen in the dining area.
______ 4. Placemats are clean and without foul odor.
______ 5. Some equipment is set-up for the same order

Test 2.
What are the things to remember in table set-up procedures.

1. _______________________________________________________________
_______________________________________________________________

2. _______________________________________________________________
_______________________________________________________________

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the appropriate materials, tools and equipment the candidate/trainee must be
able to set and reset tables correctly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Reset the table according to
hotel/restaurant/resort
standard set-up procedures.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Resetting the Table

Learning Outcome #1: Reset the table according to hotel/restaurant/resort
standard set-up procedures.

Assessment Criteria:

1. Soiled napkins are removed using a tray.
2. Table cloth are replaced.
3. Reset table observing standard for table set-up:

• Completeness
• Cleanliness and condition of equipment
• Balance and condition of equipment
• Eye Appeal
• Time Lines

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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TECHNICAL TERMS

Placemat - a small mat underneath a person’s dining plate, used to protect the table
from the plate or food.
Chinawares - also known as dinnerware; that of which include the following: dinner plates,
luncheon/breakfast plates, soup plates, bread and butter plates, salad plates, cup and
saucer
Silverwares - dishes, containers or cutlery made of or coated with silver, or made of a
material resembling silver.
Glasswares - the container used for serving water or beverages.

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LIST OF BOOKS FOR FURTHER READING

Brown and Hepner. The Waiter’s Handbook. Phils. Edition., Pearson Education, South
Asia. PTE Ltd. 2005

Dennis Lillicrap et.al. Food and Beverage Service. 6th ed. Hodder and Stoughton. 2002.
Leocadio, Corazon. Essentials in Meal Management. 4th ed. U.P. College of Home

Economics, Diliman. 1998.
Perdigon, Grace P. Facilities Planning and Design for Lodging and Food Service’s

Operations. Merriam and Webster Bookstore. Manila, Philippines. 2004.

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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